(All Recipes have Gluten-Free Options)
Vegetable Thai Green Curry (Serves 4)
There are numerous versions of this popular curry, but I’ve been particularly impressed by this recipe from Meera Sodha’s cookbook ‘East’ – do try it! It perfectly balances the flavours of fresh green chilli and sweet coconut – pure comfort whatever the weather!
Although this is a vegetarian recipe feel free to throw in some chopped chicken breast or some prawns towards the end of cooking!…
For the paste:
4 green finger chillies, roughly chopped
3 lemongrass sticks, tough leaves discarded , roughly chopped
4 fat garlic cloves, roughly chopped
1½ tablespoons galangal paste, drained
2cm ginger, peeled and chopped
1½ teaspoons salt
¼ teaspoon ground black pepper
8 kaffir lime leaves or 1 teaspoon lime zest
1 teaspoon cumin seeds
½ teaspoon ground turmeric
Rapeseed oil
For the curry:
2 medium aubergine (600g), cut into 2cm cubes
2 courgettes (400g), cut into 2cm cubes
400ml tin coconut milk
1½ teaspoon sugar
100g broccoli, cut into small florets
100g mangetout
To serve: Steamed Jasmine rice
- Put all the paste ingredients into a blender with 2 tablespoons of rapeseed oil and 2 tablespoons of water. Blend until as smooth as possible (adding more oil or water if necessary).
- Over a medium-high heat put 2 tablespoons of oil into a large frying pan (which has a lid) and when hot, add the aubergines in a single layer (you may need to fry them in a couple of batches). Fry for 8 minutes, turning often, until tender and lightly browned. Transfer to a plate.
- Drizzle more oil into the hot pan and cook the courgettes for 4 minutes, again, turning often, until almost tender and lightly browned. Transfer to another plate.
- Add another tablespoon of oil to the pan and when hot add the paste stir-fry for 4 minutes, then slowly add the coconut milk and 200ml of water, and mix. When the milk starts to bubble add the sugar, cooked vegetables, broccoli and mangetout. Simmer for 6 minutes or until the vegetables are tender.
- Serve in bowls with steamed Jasmine rice alongside.
New Potato, Chard & Coconut Curry (Serves 4)
This curry has a lovely soothing, spiced coconut sauce – it’s a real comfort food dish, a perfect dish to restore you and yours midweek! The recipe is from Meera Sodha’s fantastic cookbook ‘East’.
1 teaspoon cumin seeds
3 cloves garlic
2.5cm ginger, peeled and roughly chopped
2 green chillies, roughly chopped
30g desiccated coconut
400ml tin coconut milk
3 tablespoons rapeseed oil
1 large onion, halved and thinly sliced
600g new potatoes, halved lengthways (there is no need to peel them)
1½ teaspoons garam marsala
½ teaspoon ground turmeric
1 teaspoon salt
200g rainbow chard, stems chopped and leaves shredded
250g frozen peas, defrosted
Basmati rice and chutneys to serve.
- Put the cumin, garlic, ginger, chillies and desiccated coconut in a blender with just enough coconut milk to blitz everything to a smooth paste. Then add the rest of the coconut milk, mix gently to form a sauce like consistency – only lightly pulse the mixture otherwise is might split!
- In a frying pan with a lid, heat the oil over a medium heat and fry the onion for 5 minutes until translucent. Add the potatoes cut side down and fry for around 15 minutes until they are lightly golden brown and the onions are soft, dark and sticky.
- Stir in the garam marsala, turmeric and salt, then add the coconut sauce and bring to a gentle simmer. Add the chard stems, cover and cook for 5 minutes.
- Finally add the chard leaves and peas, cover again and cook for 5-10 minutes until the chard stems, peas and potatoes are tender and the leaves have wilted.
- Serve with basmati rice and some chutneys on the side.
Peas & Mushrooms with Green Curry Sauce (Serves 4)
This is a great, easy vegetarian curry and extremely quick to cook once you have blended the ingredients for the spice mixture. I like to serve it with rice and chutneys.
1 fresh green chilli, coarsely chopped
30g fresh coriander leaves
2 cloves garlic, peeled
2.5cm cube fresh ginger, peeled and coarsely chopped
¼ teaspoon ground turmeric
425g peas, defrosted if frozen
2 tablespoons vegetable oil
1 teaspoon cumin seeds
250g chestnut mushrooms, sliced
1¼ teaspoons salt
4 tablespoons whipping cream
- Put the green chilli, coriander, garlic, ginger and turmeric into a blender. Add 4 tablespoons of water and blend to a purée, pushing down the mixture with a rubber spatula when necessary. Set the green spice mixture aside in a bowl.
- Toss 140g of the peas into the blender. Add 4 tablespoons water and blend to a purée. Set the purée aside.
- Put the oil in a large frying pan and set over a medium-high heat. Put in the cumin seeds, sizzle for 10 seconds, then add the mushrooms, saute for a few minutes then remove with a slotted spoon.
- Now add the green spice mixture, cook, stirring for 2 minutes. Add the remaining peas, pea purée, mushrooms, salt and cream plus 4 tablespoons of water. Stir gently, cover with a lid and cook for 3-4 minutes.
- Serve the curry with rice and some chutneys on the side.
Vegetable Laksa (Serves 4)
This is a delicious Southeast Asian aromatic soup with clean, fresh flavours whilst the addition of the rice noodles makes it a filling midweek meal.
For the spice paste:
4cm piece of fresh root ginger
3 shallots
3 garlic cloves
3 lemongrass stalks
4-6 red chillies
4 tablespoons peanut or sunflower oil
Handful of coriander leaves
1 teaspoon ground turmeric
1 teaspoon caster sugar
3 tablespoons tamarind paste
For the Laksa:
170g rice noodles
1 small aubergine, cut into 2cm dice
85g mangetout
85g green beans, topped and tailed
Groundnut or sunflower oil
600ml vegetable stock
300ml coconut milk
1 lime, juiced
Handful of coriander, roughly chopped
Handful of Thai basil leaves (or normal basil leaves), roughly chopped
For garnishes:
½ cucumber cut into thin batons/strips (seeds removed)
1 lime, cut into wedges
Bean sprouts
Thai basil leaves (or normal basil leaves)
Chilli oil
- To make the spice paste, peel and chop the ginger, shallots and garlic and finely chop the lemongrass and chillies. Put into a blender with the oil and blend until smooth. Roughly chop the coriander leaves and add to the mixture with the turmeric, sugar and tamarind paste. Put to one side.
- Cook the rice noodles according to the packet instructions, drain and refresh in cold water, then add a little oil to prevent them from sticking together. Put to one side.
- Heat a little oil in a frying pan and sauté the diced aubergine until soft. Put to one side.
- Heat 2 tablespoons oil in a large saucepan over a medium heat, add the spice paste and cook for 3-4 minutes, stirring until it is just beginning to brown.
- Pour in the stock and bring to a boil, then reduce the heat and cook for a further 5 minutes, to slightly reduce.
- Add the coconut milk, bring to a gentle simmer, then add the mangetout and beans, continue to cook for 3 minutes before adding the diced aubergine, and cooking for a further minute – the vegetables should be just tender.
- Finally stir in the lime juice to taste, and the chopped coriander and basil.
- Divide the noodles between four bowls and pour over the hot broth. Top with the beansprouts, basil leaves and cucumber. Serve with a wedge of lime and chilli oil for more heat if desired.
Chickpea and Spinach Curry (Serves 3-4)
This mildly spiced vegetarian curry makes a super easy supper, perfect midweek when time is of essence. Serve with steamed rice.
4 tablespoons olive oil
1 onion, chopped
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon turmeric
½ teaspoon ground allspice
1 teaspoon hot paprika
1 teaspoon sweet paprika
1 pinch chilli flakes
1 thumb sized piece ginger, peeled and chopped
4 garlic cloves, chopped
400g tin tomatoes
400g tinned chickpeas, including the chickpea water
A large bunch spinach
3 tablespoons coriander, chopped
- Toast the coriander and cumin seeds in a dry frying pan over a medium/high heat until fragrant – a couple of minutes. Put them in a mortar and pestle and grind to a fine powder before mixing in the other spices. Then mash in the chopped ginger to create a dry paste.
- Heat the oil in a pan, add the onion and garlic, gently sweat until softened.
- Add the spice mixture and cook for a minute or so, before adding the tomatoes, chickpeas and their chickpea water. Cook over a low heat until the sauce is thickened and the tomatoes have broken up – around 25 minutes.
- Finally stir through the spinach until wilted, check the seasoning (perhaps add an extra sprinkling of chilli flakes). Serve topped with the chopped coriander and with rice.
Thai Vegetable Curry (Serves 4)
You have probably noticed from the recipes that I share that I am a big meat eater, so pure vegetarian dishes are not a regular feature on Menu Mistress – however I am trying to change this! Having said that, this Thai Vegetable Curry is something that I have cooked on a number of occasions (I always feel very virtuous when I do!), it is a very comforting curry, with clean tastes; the water chestnuts really give it a lovely crisp texture. I use only one green chilli as I don’t like really spicy food, however you could use two to increase the heat factor.
2 tablespoons vegetable oil
4 tablespoons fish sauce
15g palm sugar (you could substitute this for brown sugar or maple syrup)
400ml coconut milk
400ml vegetable stock
2 sweet potatoes (around 600g), peeled and diced into 1.5cm cubes
12 button mushrooms, quartered
8 stalks Tenderstem broccoli
100g peas
1 x 220g tin sliced water chestnuts, drained
For the Green Curry Paste:
1-2 green chillies, deseeded and chopped (see note above)
3 shallots, peeled
2 lemongrass stalks, roughly chopped
4cm piece of ginger, peeled and roughly chopped
1 bunch of coriander (stalks, leaves and roots – if possible)
2 garlic cloves, peeled
½ teaspoon sea salt
Grated zest and juice of 1 lime
- First make the curry paste by placing all the paste ingredients in a blender or food processor and blitz until smooth.
- Heat the vegetable oil in a pan over a medium heat. When hot add the curry paste, fry for 4-5 minutes until fragrant.
- Add the fish sauce and palm sugar, and cook for 3 minutes. Add the coconut milk and vegetable stock, and simmer gently for 20 minutes.
- Strain the sauce through a sieve into a clean saucepan, discarding the rememants in the sieve.
- Bring the curry sauce to a simmer, season with salt (if needed). Add the sweet potato and cook for a further 10 minutes, then add the mushrooms.
- Cook the broccoli in a separate pan, for 4 – 6 minutes until just cooked .
- Add the broccoli, peas and water chestnuts to the curry and heat through.
- Serve with rice.
Menu Mistress 