Vegan tarka dal

Our home is coming along. The American walnut floating shelves are almost finished, which means my cookbooks will soon have their forever home and the next nook of our house will be complete.

I know I’ve already posted a dal recipe on here previously but stay with me on this one, because that was before this tarka dal was born. I thought my hidden veg dal was good but I don’t always have eggplant handy. If I’m going to make dal without much in the way of extra veg, I have to make sure it has lots of flavour. There’s no point having dal if it doesn’t have layers upon layers of flavour… that’s where my recipe for tarka dal comes in.

Tarka dal ingredients rTarka dal r

Vegan tarka dal
Serves 4

1 tsp coconut oil
1 tbsp yellow mustard seeds
1 tbsp cumin seeds
1 brown onion, finely chopped
3 cloves garlic, minced
3cm piece of ginger, finely grated
8 curry leaves
3 medium tomatoes, roughly chopped
1/2 cup raw cashews
1/2 tsp ground turmeric
1 tsp ground coriander
1/2 tsp chilli powder
1 cup red split lentils, washed and soaked for 2 hours
1 cup yellow split lentils, washed and soaked for 2 hours
5-6 cups filtered water
1 1/2 tsp salt
1 tsp garam masala
Fresh coriander

Heat coconut oil in a saucepan then cook mustard and cumin seeds until fragrant. Add onions to the pan and let caramelise.

Add garlic, ginger and curry leaves to the pan, and cook for 3-4 minutes. Mix in tomatoes, cashews, turmeric and chilli powder, then add lentils, water and salt. Stir until combined.

Bring to the boil and reduce to simmer for approx. 20 minutes or until lentils have softened. Stir occasionally to avoid it catching on the bottom of the saucepan. If it’s getting a bit dry and the lentils aren’t soft enough yet, just add a little more water.

Mix through garam masala and cook a further 5-10 minutes.

Remove from heat and use a hand blender to blitz the tomatoes and cashews.

Serve with fresh coriander and basmati rice.

Advertisements

Quick curry | Gluten-free vegan yellow curry

Full disclosure, I was planning to make mac n cheese. It didn’t work out. I don’t know what I was thinking anyway, I never even liked it that much. I did like fettuccine alfredo though so maybe that’s my next pasta dish to conquer.

In the meantime, I thought I’d share this recipe for the fastest curry I’ve ever whipped up. It’s delicate, flavoursome, light and best of all, you can have it from farm (or fridge!) to plate in 10 minutes.

Store-bought curry paste isn’t my preference but I’m all for shortcuts in the kitchen and when you’re counting down the minutes until you can unwind after a long day, it’s a shortcut I’m willing to take. Still, it’s not a shortcut I like to take often. Enter my gluten-free, curry paste-free, vegan Thai yellow curry made in just 10 minutes. How? The trick, my friends, is concentrated tamarind.

If you have a few more minutes to spare, you could bake some tofu for some extra protein. It will probably take you about 35 mins to prep and cook this dish if you decide you want to do the tofu, but it’s worth it. Especially if you coat the tofu in a special spice mix.

2 Tofu pieces r3 Tofu pieces cooked r4 Curry base r5 Curry r6 Curry HERO r

Quick curry | Gluten-free vegan yellow curry without curry paste
Serves 3-4

For the tofu:
250g organic non-GMO tofu, cut into triangles
4 tbsp vegan fish sauce (see note)
1/2 lemon, juiced
2 tbsp dried wakame flakes
2 tsp garlic powder
1/4 tsp smoked sweet paprika

For the curry:
1 brown onion, halved and cut into even slices
1 mild red chilli, de-seeded and sliced longways
1 thumb-sized piece of ginger, sliced into matchsticks
1 clove fresh garlic, diced
1 tsp garlic powder
1 tbsp ground cumin
1/2 tsp ground turmeric
2 tbsp concentrated tamarind
270ml coconut milk
2 tbsp water
1 tsp vegetable stock powder
300g baby spinach

Preheat oven to 200 degrees C.

Marinate the tofu in vegan fish sauce and lemon juice for at least 5 minutes in the fridge (the longer, the better, but who has time to wait?). Then, in a small bowl, combine the wakame, garlic and paprika. Add each piece of tofu to the mix and evenly coat.

Place tofu on a baking tray and put in the oven for 20 minutes.

Cook onion in a wide-based saucepan over a medium heat. Once soft, add the ginger, chilli and garlic (both fresh and dried) and cook until fragrant. Add the cumin and turmeric, and stir until mixed through.

Add the coconut milk, tamarind, water and vegetable stock powder and cook for a minute longer before adding the spinach. Cook until spinach has wilted then serve into bowls with some steamed rice and a couple of pieces of baked tofu on top.

NOTE: Vegan fish sauce is available from Asian grocery stores. Look out for it in the vegetarian section. Otherwise, check out the internet. Not vegan? Use real fish sauce.