Vegetarians
don't miss out on any type of food or style of cooking. Being veggie is healthy,
but veggies also like to treat themselves to a Saturday night curry and Sunday
morning fry up.
Saturday
Night Curry
Curry
is the Nation's favourite meal we're told - and perfect for a tasty Saturday
night meal. Try this relish and curry for a change: Tomato,
Cucumber and Onion Relish
Serves 6
225g / 8oz tomatoes,
chopped into small pieces
225g / 8oz cucumber, peeled and cut into small pieces
100g / 4oz red onion, finely diced
2 green chillies, deseeded and finely chopped
2.5ml / ½tsp salt
1.25ml / ¼tsp sugar
45ml / 3tbsp fresh lemon juice
30ml / 2tbsp fresh coriander leaves, chopped
1. Mix all the ingredients together and chill for one hour.
Quick
Chickpea Curry --
Serves 4
45ml / 3tbsp vegetable oil
3 cloves garlic, peeled and finely chopped
4cm / 1½ inch fresh root ginger, peeled and finely chopped
10ml / 2tsp ground cumin (you could use one of the commercially available
curry pastes)
10ml / 2tsp ground coriander
2 tomatoes, peeled and chopped
150ml / 5fl oz light stock
2 onions, peeled and chopped
225g / 8oz mushrooms, sliced
1 425g / 15oz can chickpeas, drained
50g / 2oz creamed coconut, grated
45ml / 3tbsp fresh coriander, chopped
75g / 3oz toasted, flaked almonds
1. Gently
fry the garlic, ginger and spices in 1 tablespoon of oil for
2 to 3 minutes. Add
the tomatoes and stock and cook for a further 1 minute.
2. Blend
the ingredients in a liquidiser or food processor until smooth.
3. In
the original pan, fry the onion in the remaining oil for 3
minutes, add the sliced
mushrooms and cook for a further 3 minutes.
4. Pour
the curry paste over the onion and mushrooms, and add the drained
chickpeas and most
of the coriander. Heat gently for 10 minutes.
5. Stir
in the creamed coconut and flaked almonds, reserving a few,
and season to taste.
6. Serve
hot, garnished with the remaining coriander and a few toasted
almonds.
Serve with rice or cous cous, poppadoms and mango chutney,
for a satisfying
Indian supper.
©The Vegetarian
Society 2001
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