It served the 4 of us with pleeeeenty of leftovers for our lunches and dinners the next day (and there's still some in the fridge for today's lunch. Yum)
One dish I did from a recipe (modified slightly), the others I kind of pulled out of my... head. I hope I have remembered all the ingredients I used. Quantities I just kind of took a stab at as I tend to sprinkle/glug stuff in without measuring.
Assorted Veg in Cashew Gravy (from The Asian Vegan Kitchen), modified slightly
1/2 head of cauliflower, cut into florets
2 potatoes, peeled and diced
1 large carrot, halved and sliced
1/3 green capsicum, cut into strips and halved
1 cup green beans (we used frozen that were halved)
2/3 cup green peas (again, we used frozen)
3/4 tsp ginger diced into a paste
1 can crushed tomatoes
1/2 tsp turmeric
1 cup water
2 tsp lemon juice
3 tbsp cashews
2 tbsp coriander seeds
2 tsp cumin seeds
3-4 whole cloves
1/2 tsp black peppercorns
1 fresh small (hot) red chilli [recipe calls for green, but didn't have any)
1 cup fresh coriander leaves
Boil/steam potatoes and cauliflower. Drain and put aside
Dry roast cashews and spices over low heat til fragrant. Whack that, the chilli and coriander leaves into food processor and whizz. (didn't really turn into a paste because I was impatient, but it was fine).
In large pan, heat 1tbsp oil. Stir in ginger and saute 1min. Add turmeric, salt if you want.Stir, then add cashew paste and water. Stirry stir. Add tomatoes and bring to simmer.Add in carrot and capsicum.
Add sugar and lemon juice and stir through. Add cauliflower, potato, peas and beans. Simmer.
We simmered for at least 20mins to really infuse the veggies, and also because we had 4 hotplates on, and had to make rice.
Mushroom, Peas and Potatoes
4 small-medium potatoes, peeled and diced.
3-4 large flat mushrooms cut into chunks
1 cup peas
about 1 can crushed tomatoes.
1/2-1 cup water
1-1.5 tsp ginger paste
1/2 tsp turmeric
1 tsp ground cumin.
handful of fresh coriander leaves, coarsely chopped
Boil/steam potatoes. Drain. Set aside.
heat 1 tbsp oil in pan. Saute ginger briefly. Add spiced. Stir through mushrooms. Add tomatoes and a bit of water. Simmer 5 mins. Add in potatoes and peas. Simmer 15-20mins, adding more water if it is becoming too dry (wanted it to be a kind of thin tomatoey sauce.) Add coriander leaves towards the end and stir through.
...Some tofu. Maybe 400g? (5 slabs of the tofu offcuts, for those who buy the jumbo bags at TF), cut into 5x1x1 chunks.
1 pkt frozen spinach (or canned or whatevs)
1/2-1 can crushed tomatoes
1/2-3/4 tsp ginger paste
1 fresh hot red chilli, diced
2 tbsp curry powder
1 tsp turmeric
2 tsps cumin
1/2 tsp garam masala
1/4 tsp ground cardamon
Heat oil. Saute ginger and chilli. Add spices. Stir til fragrant. Add tofu and toss so it is well coated with spicy-oil mixture for 3mins. Add spinach and stir through. Add tomatoes. Simmer 15mins.
1 cup red lentils, washed
1 cup veg stock
1/2 cup extra water
1/2 cupish coconut cream
3/4 tsp ginger paste
1/2 fresh red chilli
1 tbsp turmeric
2 tsp cumin
1 tsp coriander
1/2 tsp garam masala
6 curry leaves (bay leaves are also good, apparently. Just one or two)
Heat oil. Saute ginger and chilli. Add spices. Add lentils, stock and water. Simmer. Add coconut cream. Stirry sitrry. Add curry leaves. Simmer til really quite goopy and delicious.
Because we had all 4 hotplates going at once, we made the rice in the microwave and added ground cardamon to the water (I usually like to roast cardamon pods til they're fragrant and popping, then add to rice, but didn't have a hotplate to do so). I have never made rice in a microwave, so my housemate helped with that. Turned out perfectly.
He also microwaved poppadoms.
When everything was ready, we spooned out some rice and arranged the 4 curries around it. Meanwhile, I quickly heated up the tandoori-flavoured chapati in a frypan (since nothing needed the hotplate anymore), and arranged them on the plates as well.
Garnish with chopped coriander leaves.