Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: GV1 on January 06, 2015, 02:25 PM
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Hey guys and girls,
So I recently turned vegan, mainly for improved health but I have personal moral and ethical reasons.
I love cooking curries. It's a personal passion of mine. But I've never eaten a curry without meat, and the thought of loading curries with insane amounts of vegetables for the sake of it doesn't appeal to me. I don't want my curries to lose flavour, or taste, just because I've cut out the meat.
Can I still expect to make the great tasting curries I made with meat, but without using any animal products? Does anyone know of any good recipies?
My veg palette is limited. Exotic fruit and veg doesn't appeal to me such as avocado ands aubergine . I'm a big lover of beans and peas of all kinds.
It's a new area for me. Any advice and tips would be awesome.
I'd love to be able to make great tasting vegan curries. It's a new journey :D
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The only place in the world in which I could be a vegetarian is India; the good folk of the sub-continent seem /far/ better informed about how to cook tasty non-meat dishes than anywhere else I know. I would strongly recommend taking yourself off to your nearest Southern Indian restaurant and familiarising yourself with what they have on offer (starting with masala dosa) and then getting hold of a good Southern Indian / vegetarian recipe book such as that by Das Sreedharan. I do appreciate that neither the restaurant nor all of the recipes may be fully vegan, but if you are prepared to try some vegetarian-but-not-vegan dishes you may then be able to modify the recipes to make them 100% vegan-conformant.
** Phil.
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My veg palette is limited. Exotic fruit and veg doesn't appeal to me such as avocado ands aubergine . I'm a big lover of beans and peas of all kinds.
That's a bugger - I have a great avocado and aubergine Bhuna recipe, and have been waiting patiently for years to unleash it on the first vegan to 'come out' :)
Joking aside, good luck with this one, GV. I hope you have more success than Bono.
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Probably no Vegans on here but...
as a NEW Vegan, make a list and publish what your prepared to eat in this new lifestyle.
That way people could give you some good advice on Vegan curry recipes.
I can think of Saag & Chana Masala with Masala fries.
cheers Chewy
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I have this book.
http://www.amazon.co.uk/Lord-Krishnas-Cuisine-Vegetarian-Cooking/dp/0712637834/ref=tmm_pap_swatch_0?_encoding=UTF8&sr=&qid= (http://www.amazon.co.uk/Lord-Krishnas-Cuisine-Vegetarian-Cooking/dp/0712637834/ref=tmm_pap_swatch_0?_encoding=UTF8&sr=&qid=)
Not all recipes are vegan but with 800 pages the majority are, just ignore the ones with dairy.
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Like Chewy my first thought was Channa Masala but there's lots of great starters and side dishes you could eat Tapas style - Onion Bhajis/Pakora, Mushroom Bhajis, Dhal made with varying kinds of lentils, Bombay Potatoes, Onion Salad to name but a few.
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Apart from the cream/yoghurt ones you could make most of the BIR curries on here.
Just add pre-cooked veg instead of meat near the end of cooking, the flavour of the sauce would still pretty much the same.
For something a little more substantial veg wise, maybe biggish chunks of butternut squash or similar.
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This springs to mind.... in vegetarian curries, for that extra depth of flavour, add a tablespoon (or two) of Bunjarra (Onion Paste). I use Mick Crawford's CBM eBook recipe. Not plugging it, just saying that's one I've found to be very good.
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As someone who has been vegan for extended periods of time, as well as having catered to many vegetarians with Indian cooking I would say you are absolutely in the right place!
Some of the greatest vegan foods I have made and consumed have been Indian inspired. Manjula's Kitchen is a great source for simple, traditional Indian recipes that will either be or can easily be converted to be vegan friendly.
You can make many great BIR-style dishes as well. Favorite mainstays are cauliflower (gobi) or potato (aloo) being used instead of meat. As you progress your tastes will evolve, so if you don't care for something in the early stages, you may wish to go back and try it again later. Properly cooked, these veg can be layered with flavors prior to their use in a dish or cooked more simply. I've made Cauliflower Tikka Masala and have gotten rave reviews from heavy meat eaters.
Tarka Dal, Dal Makhani using coconut milk instead of cream, Rajma - all great bean dishes.
Aloo Matar (pre-cooked potatoes and peas)
The sky is the limit - and many of your favorite dishes will transition without much effort.
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I have been a pescatarian (veg & seafood) for more than 25 years.
The variety of veggie/vegan food is amazing and they tend to be healthier and cheaper than meat. My Mrs is a meat eater (ooohhh er) but she much prefers veggie food.
As well as a variety of dried spices I tend to have stocked for curries:
Cans of chick peas
Bag of split red lentils (for Tarka Dal)
Cans of puy lentils
Frozen spinach
Frozen peas
Frozen sliced green beans
Frozen cauliflower
Frozen sliced peppers
Taj Frozen garlic
Taj Frozen ginger
Frozen green chilli
Carrots
Potatoes
Onions
Block of coconut cream
Cans of tomatoes
Fresh tomatoes
Tomato pur?e
Can of pineapple
Lemons
Limes
Basmati Rice
Fresh coriander
When you use chick peas, beans, or lentils then firstly give them a good rinse under cold water until the water is clear.
For other spicy cuisines try Pad Thai (without fish sauce). Deep fried tofu is amazing in Szechuan sauce. Several meat eaters I know now use veggie mince for chilli-con-carne and spag bol.
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This question is pure gold ;D
Indian food is probably the most amazing vegetarian/vegan cuisine out there, right? :)
Good friend of mine recommends to check out the "Lotus and the Artichoke" series. The title "India: A Culinary Love Story With Over 90 Vegan Recipes" will come out in a few days. It's by Justin P. Moore, who travels around the world and comes up with his own modern vegan recipes based on these experiences. Other titles include Mexico, Sri Lanka and Malaysia so far. Some recipes:
http://www.lotusartichoke.com/recipes/ (http://www.lotusartichoke.com/recipes/) and especially the indian ones - http://www.lotusartichoke.com/recipes/indian/ (http://www.lotusartichoke.com/recipes/indian/)
Looks quite promising I think :)
Cheers!
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Nice looking recipes there chonk cheers for posting.
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I cook up loads of curries made from pulses and vegetables and whilst I could never see myself going vegetarian, let alone Vegan, my wife and I do enjoy a vegetarian curry on a regular basis.
When I go mad and have the family around for curry nights my missus is always hopeful that the veg and lentil/bean sides have a little leftover as she happily pots these up and takes them into work for lunch during the following week.
T63
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Its interesting how we are in the middle of a "Vegan" trend. I stopped eating meat in 96 aged 25 as a new Vegetarian when Veganism was unattainable for all but the uber-hardcore few. These days I find it annoying how vegetarians are referred to as vegans when if fact most are really "selective eaters." (definition is somewhat different.) In 99 I went back to fish but not red meat or poultry and thats how it is today as although I absolutely loved meat I could not live with myself knowing how much cattle suffer on the way to the supermarket.
What spurred me to write this post however was something I can wholeheartedly recommend..... TOFU!
Having used supermarket brands as well as the well known "Cauldron" label I wrote it off until I received an education in Hong Kong, You have to look beyond domestic produce for this and go commercial or specialist in my opinion and then learn how to give it texture.
I've given food to friends using tofu and they have asked what kind of meat it is.
So I congratulate you on your choice and the many health benefits it brings, but be aware it is a trade off as athough you start to taste salad and veg properly for the first time (assuming you always ate meat) and will want like 99% less salt in your diet there are many flavours you will never replicate.
Not trying to preach here just trying to help
Good luck!
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I am an animal-loving practising carnivore who fully understands why some choose to be vegetarian or vegan, and who has enormous sympathy for, and empathy with, their position. Last night, at the hotel, I tried, for the first time, our "Sweet and sour mock chicken". It was absolutely superb. Had I been served it in a restaurant, I would never have known that I was not eating the real thing. When Khanh wakes up, I will ask her exactly which brand we use.
** Phil.
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Sorry for the top post without judicious snipping, but I'm on iPhone and trying to edit quotes becomes a trial.
Thank you for your mention of tofu. I picked some up today for my wife, who doesn't like the thought of eating animals but who isn't keen on veggies either (don't get me started!). So maybe tofu will go well in curries, but do you fry it like paneer, or just chop it up and throw in raw?
What else is this stuff good for? Marinated on a tikka kebab?
It was shit expensive, so needs to find its way into a few meals to get value from it.
Its interesting how we are in the middle of a "Vegan" trend. I stopped eating meat in 96 aged 25 as a new Vegetarian when Veganism was unattainable for all but the uber-hardcore few. These days I find it annoying how vegetarians are referred to as vegans when if fact most are really "selective eaters." (definition is somewhat different.) In 99 I went back to fish but not red meat or poultry and thats how it is today as although I absolutely loved meat I could not live with myself knowing how much cattle suffer on the way to the supermarket.
What spurred me to write this post however was something I can wholeheartedly recommend..... TOFU!
Having used supermarket brands as well as the well known "Cauldron" label I wrote it off until I received an education in Hong Kong, You have to look beyond domestic produce for this and go commercial or specialist in my opinion and then learn how to give it texture.
I've given food to friends using tofu and they have asked what kind of meat it is.
So I congratulate you on your choice and the many health benefits it brings, but be aware it is a trade off as athough you start to taste salad and veg properly for the first time (assuming you always ate meat) and will want like 99% less salt in your diet there are many flavours you will never replicate.
Not trying to preach here just trying to help
Good luck!
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my wife, who doesn't like the thought of eating animals but who isn't keen on veggies either
Mate, there isn't much left to choose from. I read an article recently about a person who claimed to live on air. Was that your wife?
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Sorry for the top post without judicious snipping, but I'm on iPhone and trying to edit quotes becomes a trial.
Thank you for your mention of tofu. I picked some up today for my wife, who doesn't like the thought of eating animals but who isn't keen on veggies either (don't get me started!). So maybe tofu will go well in curries, but do you fry it like paneer, or just chop it up and throw in raw?
What else is this stuff good for? Marinated on a tikka kebab?
It was shit expensive, so needs to find its way into a few meals to get value from it.
Its interesting how we are in the middle of a "Vegan" trend. I stopped eating meat in 96 aged 25 as a new Vegetarian when Veganism was unattainable for all but the uber-hardcore few. These days I find it annoying how vegetarians are referred to as vegans when if fact most are really "selective eaters." (definition is somewhat different.) In 99 I went back to fish but not red meat or poultry and thats how it is today as although I absolutely loved meat I could not live with myself knowing how much cattle suffer on the way to the supermarket.
What spurred me to write this post however was something I can wholeheartedly recommend..... TOFU!
Having used supermarket brands as well as the well known "Cauldron" label I wrote it off until I received an education in Hong Kong, You have to look beyond domestic produce for this and go commercial or specialist in my opinion and then learn how to give it texture.
I've given food to friends using tofu and they have asked what kind of meat it is.
So I congratulate you on your choice and the many health benefits it brings, but be aware it is a trade off as athough you start to taste salad and veg properly for the first time (assuming you always ate meat) and will want like 99% less salt in your diet there are many flavours you will never replicate.
Not trying to preach here just trying to help
Good luck!
The reason I came back to it followed a meal at a Hong Kong Monastery. I was just so impressed with how well they textured and heavily flavoured it, the veggie Monks of course were expert in cooking with Tofu yet it still inspired me to get some in and give it another go.. The real trick with this stuff is how well it absorbs flavour so the more you extract fluid from it before use, the more it will absorb (like a sponge,) texture can be like cubed chicken to rolled kebab depending if you're good with kitchen tools etc.
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Last night, at the hotel, I tried, for the first time, our "Sweet and sour mock chicken". It was absolutely superb. Had I been served it in a restaurant, I would never have known that I was not eating the real thing. When Khanh wakes up, I will ask her exactly which brand we use.
Finally tracked it down -- we use "Fry's Chicken Style Strips (http://www.fryfamilyfood.com/uk/chicken-style-strips/)", and I can personally attest to their quality ...
** Phil.
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Well I tried tofu and can understand it could be mistaken for chicken when you first cut into it. I took a pic because it looked so chicken-like.
Taste and texture is a different matter. I found it bland and quite squishy, sorry to say. It's not for me, especially at the price they want for it.
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Well I tried tofu and can understand it could be mistaken for chicken when you first cut into it. I took a pic because it looked so chicken-like.
Taste and texture is a different matter. I found it bland and quite squishy, sorry to say. It's not for me, especially at the price they want for it.
Deep fryingthe extra firm stuff crisps up the outside, which is not bad. Then flavoured. Freezing it beforehand also helps it firm up more to improve the odd texture. Lends itself better to Chinese wok cooking rather than Indian sauces I've found. I've also found that eating 'no cheese' is better than eating ''vegan cheese'
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...I've also found that eating 'no cheese' is better than eating ''vegan cheese'...
;D
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Taste and texture is a different matter. I found it bland and quite squishy, sorry to say. It's not for me, especially at the price they want for it.
I've never been a big fan of Tofu having only tried it very rarely and long ago. Your comment here Sverige is interesting and I'd agreed with you until a week ago. I've recently been introduced to Inariage / Aburaage in the form of Inari Sushi (seasoned seaweed salad topped). These things are absolutely delicious and show that Tofu does not need to be bland. I've bought the frozen packaged Inariage but I'm always interested in from-scratch-preparation. My research into the methods of making these Japanese style Tofu pockets shows that Tofu can be infused with flavour. It is just a process and it takes a little time.
While this isn't exactly how the Inariage are done, it is similar. I found this mentioned on this site https://www.seriouseats.com/2014/06/shopping-cooking-guide-different-tofu-types.html (https://www.seriouseats.com/2014/06/shopping-cooking-guide-different-tofu-types.html), and thought it might be useful to you. The site also describes all of the different types of Tofu and the appropriate uses of each.
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"Marinating: One the biggest myths about tofu is that it soaks up the ingredients around it. This is only true with hyper-porous frozen tofu. Unless you have six hours to sous-vide the tofu and completely transfuse the internal moisture content, don't expect a lot of flavor from a marinade. This myth was publicly busted in Deborah Madison's book This Can't Be Tofu!, in which she champions the glazing method to infuse tofu with flavor. To glaze, pan-fry the tofu
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Thank you Livo. It's an interesting article and I'm sure I could've done more with my block of tofu. Mostly it was the squishy texture which put me off; It was quite unlike meat. Maybe buying extra firm tofu next time would alleviate that, but for now I'm just sticking with chicken.
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...Exotic fruit and veg doesn't appeal to me such as avocado ands aubergine...
...I have a great avocado and aubergine Bhuna recipe, and have been waiting patiently for years to unleash it......
I know I'm a bit late with this, but still, it gave me a chuckle! :)
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Mostly it was the squishy texture which put me off
Years ago I bought the silken tofu not knowing any better and wondered why it disintegrated so easily. You have to use very firm tofu and always freeze it because that drives out more water and firms it up even more. It also makes it more spongy so it soaks up flavour. You then have to wrap it in a clean cloth and put a weight on it to drive out remaining water and firm it even more.
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Thanks for the tips SS