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Vegan autumnal curry recipe

November 21, 2016 3 Comments Filed Under: Food, Recipes, Uncategorized, Vegan

Vegan Coriander, Butternut Squash and Green tomato curry
Fresh herbs are often the difference between a dull dish and one zinging with flavour. Coriander is the most frequently used herb the world over, used in several continents comprising both Asian cookery and Latin American food. 
For years parsley was the most popular herb in Britain, but it now has a slightly dated and naff reputation. Curly parsley, in particular, is used mostly as a garnish. Flat leaf parsley is preferred by cooks under 50. 
Today coriander has taken over. According to lovefreshherbs.co.uk, who supply most British supermarkets, it is number one in the herb parade. The biggest coriander fans are Londoners and cities with high Asian populations such as Bradford and Birmingham. Why? For their curries, of course.
Don’t forget to use every part of coriander: the stems and leaves, but also the pale roots for Thai-style curries. 
 This is a great way for gardeners to use up the last of their tomatoes, some of which are still green. 
In this recipe I’ve also used fresh ginger and turmeric roots. I keep them in the freezer and grate them directly into dishes as and when I need to use them. Kashmiri chillies are also the key to an authentic curry; they provide depth of flavour without too much heat. Order them online. To use dried chillies, soak them in boiling water for half an hour then snip off the stems and deseed. 
Vegan Coriander, Butternut Squash and Green tomato curry

Vegan Coriander, Butternut Squash and Green tomato curry

Serves 4-6
3 dried kashmiri chillies, soaked, deseeded. 
50ml of ground nut or vegetable oil
1tsp mustard seeds
1 large black cardomom
1tsp of cumin seeds
………


Go to Metro.co.uk for the rest of the recipe

Find more vegan recipes in my book V is for Vegan
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Vegan Coriander, Butternut Squash and Green tomato curry

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Comments

  1. Shaheen

    November 23, 2016 at 6:01 pm

    I so agree with you that fresh herbs are often the difference between a dull dish and one zinging with flavour. I made a cauliflower curry at the weekend and forgot to pick up the fresh coriander and the dish was lacking in something. I am pleased to learn that coriander is king in the UK. Your vegan curry is showcasing the most perfect colours for Autumn, hence its name I guess 🙂 Lovely

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      December 2, 2016 at 3:54 pm

      Thank you Shaheen. I think coriander is my favourite too. But I also love dill.

      Reply
  2. Tony - FoodsforLife

    January 9, 2017 at 1:31 pm

    Please ask Marmite to change label to 100% vegan http://veganworldwidenews.blogspot.co.uk/2016/12/vegan-call-for-marmite-label-to-say-100.html

    Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

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Kerstin Rodgers/MsMarmiteLover
Apple rose blossom tarts with rose jam. Rose Appl Apple rose blossom tarts with rose jam.  Rose Apple Blossom Tarts

Serves 8

Equipment: 
Microwave
Cupcake or muffin tin

I use a red-skinned apple to make these, to get a hint of blush at the edges of the ‘petals’.

Ingredients:
4 Pink Lady or Royal Gala apples, cored, cut into quarters, sliced thinly into half moons
1 lemon, squeezed
1 pack all butter readymade puff pastry 320g, on a roll, cut into 8 strips about 6 cms long
100g of melted butter
1/2 jar of rose jam
1 or 2 tbsp cinnamon or cardamom, ground 
Pinch maldon salt
2 or 3 tbsp icing sugar

Instructions

Prepare a bowl of acidulated water (cold water with lemon juice) to prevent browning.
Core the apples, and cut them in quarters. Slice thinly into half-moons (a mandolin is useful for this). 
Put them into a large bowl of cold water with the lemon.
Microwave the bowl of sliced apples for 5 minutes until soft enough to bend slightly but not cook them.
Preheat the oven to 180ºC.
Roll out the puff pastry. Divide into 8 sections by cutting the roll into quarters then halving each quarter. You will end up with 8 approximately 6cm strips.
Brush the strip with melted butter then paint with a layer of rose jam. You can then dust with either ground cinnamon or cardamom.
Lay the apple slices along the top of the pastry strip, overlapping them. Fold up the bottom half of the pastry strip to make an pleat with the skin side of the apple half moon poking over the top.
Roll up the folded pastry strips until they look like a rose made of apple at the top
Place ‘rose’ side up, in a buttered cupcake tin
Repeat until all are done and bake for 20 -30 minutes.
Using a tea strainer or small sieve, sprinkle with icing sugar.
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