[Recipe} Mango, Macadamia and Tomato Curry

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Yes, that says mango.

Mango in a curry?

Yes, trust me.  If you love mangoes, you will adore this recipe. In fact, if you enjoy flavoursome curries, you will be charmed by this one.

I make this curry in summer, when mangoes are plentiful and cheap in my sunny part of the world. The curry also contains another locally grown ingredient – macadamia nuts. This recipe was initially inspired by a mango and tomato curry dish in the print version of ABC Delicious magazine. The original recipe is now available online.

Mango, Macadamia and Tomato Curry is a very saucy curry. That is, the curry has a thick sauce – and lots of it! The sauce is truly delectable, and I have considered adding chickpeas or using the sauce as a base for other curry creations – but, it hasn’t happened yet! The curry doesn’t have a strong mango taste, rather the mangoes add sweetness. The combination of tomato, spices, coconut cream and a hint of basil give this curry its captivating and distinct flavour.

with jasmine rice

with jasmine rice

Ingredients

(Quantity: serves 2-3 people, with rice.)

1 Tbsp extra virgin olive oil

1 tsp mustard seeds

1 Tbsp curry powder

2 tsp ground coriander

1 tsp turmeric

1/2 tsp ground ginger

8 cardamon pods, crushed

1/2 tsp salt

a generous pinch of saffron threads (optional)

5 large basil leaves, finely sliced

2 cloves garlic, minced

2 medium-sized mangoes, peeled, cored and sliced

1 tomato, cored and cut into 8 wedges

1 can (400ml) crushed tomatoes, liquidised (I use an immersion blender)

1/3 cup raw macadamia nuts

1/4 cup organic coconut cream

extra basil leaves for garnish

Method

1. Dry roast the macadamia nuts in a fry pan or skillet until they begin to turn golden brown.

2. To a small bowl, add the curry powder, coriander, turmeric, ginger, salt, cardamon pods and saffron threads. Mix well, then set aside.

3. Heat the oil in a wok, on a low heat. Then add the mustard seeds and stir regularly until they begin to pop.

4. Add the contents of the small bowl to the wok, and cook on a low heat for about 7 minutes, stirring continuously during this time. Add a splash of water (or some of the liquidised tomatoes) if the spices begin to dry out or stick to the wok.

5. Add the garlic, stir, and cook for 1 minute.

6.  Add the mango pieces and tomato wedges, mix well to ensure that they are coated with the spices. Add the liquidised tomatoes, and stir well. Simmer for 5 minutes, uncovered, on a low heat.

7. Add the macadamia nuts, basil leaves and coconut cream. Mix well. Simmer for 2-3 minutes.

8. Serve with jasmine rice, and garnish with small basil leaves.

What do the tiny vegans think of this recipe?

The tiny vegans are big fans of mangoes. The mention of mango in a dish is bound to win the tiny vegans over.  And, as regular readers will have ascertained by now, we eat a lot of curry in this house.

This was Little Baker’s first experience with this curry. He gave it a big nod of approval.

When I mentioned that we were having curry for dinner, 7 year old Tiny Vegan announced: ‘I don’t like curry’.

Really? 

Mat diplomatically reminded him that he had in fact eaten curry just the previous evening at his grandma’s house, in the form of homemade vegetable and lentil curry pies.

I also reminded him that this curry contained mango. He ceased voicing his disapproval for curry, and happily ate his serving.

4 year-old Tiny Vegan asked where the mangoes were when I served his meal. I assured him that they were in there. The mango pieces do break up during the cooking process.

Do I really need to make a point of adding that my daughter enjoys this recipe? Regular readers will not be surprised to hear that.

Each Monday, I feature a delicious recipe that is enjoyed by my own family – I hope your family enjoys it too!

Ally 🙂

{Recipe} Choo Chee Tofu Curry

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I adore this tofu-based curry. The combination of kaffir lime, lime juice and coconut milk is captivating.

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Cut the tofu into triangles

I use store-bought fried tofu. The packet contains 6 large pieces, basically cube-shaped. I cut each piece into 2 triangles, then I cut each triangle in half, length-ways. Thus, each piece becomes 4 triangles.  If this type of tofu is unavailable to you, use firm tofu, and cut it into large cubes. Pan-fry each cube on all sides, then cut each cube into triangles.

If you don’t want to make your own curry paste, use a store-bought vegan red curry paste. Apparently choo chee curry paste is difficult to source outside of Thailand. Even if you did find it, chances are it would contain shrimp paste. If using a store-bought curry paste, you may need to adjust the quantity (3 tablespoons may be too much if the paste is particularly spicy).

ingredientscurry

Choo Chee Tofu Curry

Serves 5 (with rice)

650g/23oz firm tofu or pre-fried tofu

5 dried kaffir lime leaves

1 can/400ml/13.5 fl oz coconut milk

1/2 can / 200ml/ 6.5 fl oz coconut cream

3 Tbsp choo chee curry paste (recipe here)

3 large basil leaves, roughly chopped

1 Tbsp freshly squeezed lime juice

1 tsp coconut oil

2 tsp brown sugar

1/2 tsp salt

Method

1. Slice the kaffir lime leaves very thinly with a sharp knife. Do not use the stem. Set the leaves aside.

2. If using firm tofu: Slice the tofu into large cubes and pan-fry until golden on all sides. Then cut each cube into 4 triangles.  Set aside. If using pre-fried tofu cubes: cut each cube into 4 triangles.

3. Add oil to a large wok, and heat on a medium heat. Add curry paste, and cook for about 1 minute, stirring occasionally.

4. Add tofu, and mix well to coat it with the curry paste.

5. Add coconut milk, coconut cream, lime juice, sugar, salt, and kaffir lime leaves. Mix well.

6. Bring liquid to the boil, then lower the heat, and simmer for 5 minutes, stirring occasionally.

7. Add basil leaves and simmer for a further 2 minutes.

8. Serve immediately with brown rice or jasmine rice, and a thai-style salad.

The Tiny Vegans’ Verdicts

All of the tiny vegans enjoy this curry, and the spice level is tolerable for them. Clearly, they share their parents’ love of choo chee curry.  My daughter isn’t keen on kaffir lime leaves, so she puts them to the side of her plate.

If I wasn’t cooking this meal for children, I would add a couple of finely chopped small red chillis to the wok (when adding the kaffir lime leaves).

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Each Monday, I feature a delicious vegan recipe that is enjoyed by my own family  – I hope your family enjoys it too.

Ally

{Recipe} Tempeh and Potato Curry with Spiced Brown Rice

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This curry features tempeh, white potatoes, basil leaves, garlic, tamari, coconut cream, and curry powder. It isn’t vibrantly colourful or photogenic like last week’s recipe –Rainbow Salad – but I believe it is just as delicious.

The quantity of curry powder listed in the recipe achieves a ‘kid-friendly’ spice level. By all means, up the ante if you prefer a spicier curry (like I do!).

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If you don’t like tempeh, use firm tofu instead (read on to discover why I should have taken this ‘advice’). Seitan-lovers may prefer to use seitan in place of tempeh.

You could use diced carrots instead of cauliflower – carrots would certainly add some colour to the dish. (We are the proud recipients of two whole cauliflowers, so considerations of colour and visual appeal took a ‘backseat’ to that reality when preparing this meal.) Purple cabbage would be a good substitute for green – it is certainly more visually pleasing.

I have included a recipe for Spiced Brown Rice. This rice is subtly flavoured with cardamon, cinnamon and a bay leaf. Ground turmeric gives the rice a light yellow tone.

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Tempeh and Potato Curry

Serves 5 – 6

Ingredients

500g/17oz organic tempeh, cubed (I use Nutrisoy brand)

2 cups cubed white potatoes (I leave the skin on)

1 cup finely shredded green cabbage

1/2 cup small cauliflower florets

1 large onion, chopped

2 cloves garlic, crushed

1/2 cup basil leaves, roughly chopped or torn

1 1/2 Tbsp curry powder (I used a Sri Lankan dark roasted curry powder)

1/2 tsp turmeric (if your curry powder does not contain turmeric)

1 tsp sugar

2 Tbsp tamari or soy sauce

400ml/13.5 fl oz coconut cream or coconut milk

3/4 cup water + 1/4 tsp vegetable stock powder OR 3/4 cup vegetable stock

1 tsp olive oil (optional)

Method

1. Pre-heat oven to 200 C/392 F (fan-force oven).

2. Add potato to a mixing bowl, and drizzle olive oil over the potato. Mix well, then spread potato on a lined baking tray. Bake for 25 minutes (rotate tray after 15 mins.)

3. While potato is baking, heat a non-stick fry pan or skillet. Cook tempeh until it is browned on all sides. (I use my non-stick ‘cafe style’ sandwich press for this step.)

4. Once tempeh and potatoes are cooked, set them aside. Heat a large saucepan on a medium heat, and add 2 tablespoons of water. Add chopped onions and saute for about 5 minutes. Add more water, a tablespoon at a time, if the onions begin to stick to the pan.

5. Add the garlic, curry powder and turmeric. Mix well, and cook for 1 minute on a low heat.

6. Add cabbage and cauliflower and mix well to coat the vegetables. Then add water, stock powder, coconut cream, tamari, and sugar. Mix well. Cover saucepan and, on a medium heat, bring liquid to a boil. Then turn heat to low and simmer for 5 minutes, stirring occasionally during this time.

7. Add the potato, tempeh and basil. Stir, then simmer on a low heat, uncovered, for 5 mins.

8. Garnish with basil leaves (I had run out, so I used coriander), and serve with rice and lightly-steamed broccoli.

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Spiced Brown Rice

Serves 5 – 6

Ingredients

1 1/2 cups brown rice

3 cups water

5 cardamon pods

1 bay leaf

1/4 tsp ground turmeric

1/4 tsp salt

1/8 tsp ground cinnamon

granulated peanuts or flaked almonds for garnish

1. Wash the rice first. I do this by adding it to a saucepan, and covering it with water. I use my hands to ‘swish’ the grains around. Remove any visible husks or matter that floats to the surface of the water. Pour the water out of the saucepan, being careful that the grains don’t flow down the sink with it! (use a sieve or colander if you need to).

2. Add 3 cups of water to the rice. Add bay leaf, cardamon pods, turmeric, salt, and cinnamon. Stir. Put saucepan on a medium heat, cover, and bring water to the boil. Then, simmer on a very low heat until all of the water has been absorbed (about 40 minutes, maybe more). Remove saucepan from heat, and keep covered for about 10 mins.

3. Remove bay leaf and cardamon pods. Fluff rice with a fork.

4. Transfer to a serving bowl and sprinkle with granulated peanuts or flaked almonds.

***

The Tiny Vegans’ Verdicts ( or, ‘why I should have used tofu’)…

The initial reaction to this meal was an ominous sign of things to come.

As I was preparing dinner, 6 year-old Tiny Vegan sauntered by, observed my food preparation in action, halted in his tracks and requested:

‘Can I have mine without tempeh’?

He didn’t always feel this way about tempeh. When he was a toddler, he enjoyed eating thinly sliced, lightly-browned, plain tempeh. Well, clearly, those days are gone!

So, for dinner, I served him a bowl containing rice, potatoes, cauliflower, cabbage and broccoli, covered in the sauce.  He ate that quite happily. Phew! 

Meanwhile, 4-year-old Tiny Vegan announced that he hated it. Yep! I believe the phrase: ‘I hate it’, was uttered at least 3 times.

OK, I think I am beginning to recall why I haven’t bought tempeh in ages. It isn’t solely due to the fact that our local supermarkets are sporadic in stocking it.

Little Baker even refused to eat it! He usually has a hearty appetite. He crawled up onto my lap, seeking a breastfeed.

My daughter, our heartiest of hearty eaters, ate in silence. When I asked if she was enjoying the meal, I detected a slight shoulder shrug. Then, in a burst of diplomacy fit for a UN peacekeeper, she uttered: ‘I like tempeh but I’m not a fan’. Diplomatic, but somewhat confusing! I have interpreted her words as meaning: ‘I’m not keen on this meal Mum, but I don’t want to hurt your feelings’. She did say that she really liked the sauce. This declaration had a ring of absolute truth to it.

***

Mat and I, on the other hand, thoroughly enjoyed our meal. I suppose it helps that we both like tempeh. Sadly, our offspring have not followed in our footsteps.

So, I leave it to you, dear reader. Which opinion holds more weight in your eyes? Do you relate to the Tiny Vegans’ disdain for tempeh? Or do you agree with the pro-tempeh viewpoint of the Parents of Tiny Vegans? 🙂

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Every Monday, I (aim to) feature a delicious vegan recipe that is enjoyed by my own family – I hope your family enjoys it too!

Ally

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