VEGETARIAN SPRING ROLLS
20 sheets spring roll wrappers
2 carrots
1 white cabbage
1 cup dry flavoured soy mince
300 g beansprouts
salt pepper
oil for frying
for dip:
soy sauce
white vinegar
Shred carrots and cabbage. Add beansprouts. Soak soy in a little bit of water untill damp. Add soy to mixture; salt and pepper to taste.
Wrap into spring roll sheets and then fry in oil.
Delicious with a soy sauce and white vinegar dip.
ТВ
VEGETARIAN CHILI
1 tbsp. olive oil
1 onion, peeled and chopped
1 red pepper, deseeded and chopped
1-2 garlic cloves, crushed
14 oz. can tomatoes
1 c. dried red kidney beans, soaked, cooked and drained or 2 (15 oz.) cans red kidney beans
1/2 c. dried whole green lentils, simmered in plenty of water for 40-45 minutes until tender
1 tsp. mild paprika
1-2 tbsp. chili powder
Salt and freshly green pepper
A little salt
Heat oil in large saucepan and saute the onion and pepper for 10 minutes. Add the garlic and cook for 1-2 minutes, then add tomatoes. Drain the beans and lentils, reserving liquid. Add broth to the tomato mixture, along with the paprika and chili powder. Simmer for 15 minutes, adding the bean water for consistency. Season, add sugar, garnish and serve.
Serves 4.
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The key to making great curry is to experiment. One persons idea of great curry is quite different than another’s. Once you’ve seen all the choices and varieties there is sure to be a curry that fits your taste.
of ingredients. There are many recipes available but you may have to experiment to see which you like best. You can also buy curry powder or even sometimes curry paste from a store that sells foreign foods. Whether the market specializes in Asian, Indian, or even African foods they are likely to have curry powder which is a cut above the grocery store variety. There are also many web sites that sell ethnic foods online if there is no foreign market near you.
The second rule about curry is that anything goes. This is a dish that has a home on just about every continent and has a different recipe for every location. Curry is a constantly evolving dish and you do not need to follow any one recipe to the letter. In fact, it is a good idea to look at many curry recipes and see what types of ingredients are in them. Before you get started you may need to decide exactly which kind of curry you are thinking of. Otherwise you may wind up cooking something that is totally different than what you expected. As previously mentioned there are red, green and yellow curries. Decide which of these you are interested in. If there is a certain dish in a restaurant that you like, for instance Garam Masala, find a recipe for that particular dish. If you are aiming for a creamy dish with lots of sauce then you need a recipe that uses sour cream or yogurt. If the curry you are thinking of is sweet is is probably a Thai curry which uses coconut milk. Also consider whether you want a spicy or a mild curry and vary your ingredients accordingly.
Once you’ve decided on what type of curry you want then consider what you want to put into your curry. Just about anything can go into a curry. Ingredients that work best are chicken, lamb, beef, cauliflower, peas, potatoes and onions. You can mix these ingredients, for example beef and potatoes are often used together, or just stick with a simple chicken curry. Curry often makes an excellent vegetarian dish which can use a mi
Ingredients: * 2 tablespoons vegetable oil * 1/4 cup Thai Red Curry Powder * 1 large white onion, finely diced * 1 red bell pepper, finely diced * 1 head cauliflower, chopped * 4 medium potatoes, peeled and chopped * 1 can (15 oz.) coconut milk * 1 bunch lemongrass, cleaned and chopped * juice of 2 limes
Servings: 8-10 servings
Directions: Make a paste with the Thai Red Curry seasoning and water. Heat a large pot with 2 teaspoons oil. Add the onion and bell peppers. Cook over medium heat, stirring often, for a couple minutes. Add the curry paste and blend. Slowly add the coconut milk, whisking to blend. Add the cauliflower and potatoes. Add the lemongrass and lime juice. Bring to simmer, and cook for 30-40 minutes until the potatoes are done.
Make Curry Mixes Because Market Curry is Horrible
The number one most important rule is never use commercial curry powder found in your regular grocery store. Curry powder is not a spice like salt or chili powder but it is a mix of many spices ground into a fine powder. Ingredients often included are coriander, turmeric, chilies, clove, cumin, pepper, ginger, cinnamon, and cassia. Varying these ingredients is what makes the wide variety of tastes that curries can achieve. For instance, although most people think of curry as being yellow that is merely caused by the turmeric in the curry powder. There are also red curries and green curries which have a different mix of spices. The reason grocery store curry powder is not desirable is because it uses a lot of the cheaper spices and very little of the more expensive spices. That is why dishes made with these spices never taste as good as in a restaurant. There are two alternatives to buying grocery store curry. You can make your own curry powder if you have the time and energy or you can buy curry from a specialty store. Making your own curry powder is not that hard but it involves a little patience and a lot of
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