Recipe – Vegan Curry Puffs with Spicy Lemon Rice
August 6, 2013
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It would be a sad world for me if there was no Indian Cuisine around. I really love it so much.
So here is a couple of recipes I made tonight vegan curry puffs and spicy lemon rice.
1 tsp vegetable Oil
1/2 finely chopped onions
2 potato shredded
1/2 sweet potatoes shredded
1/2 C sweet peas
1/2 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric powder
1 Tbsp ginger
1/2 tsp red chili powder
2 puff pastry sheets
pinch of salt
Pre-heat the oven at 200C/400 F
Heat some oil in a frying pan at a medium temperature
Saute the onions
Add in the potatoes, sweet potato, peas and a little salt. Turn over until they are cooked should take a few minutes
Add in the spices and mix then set aside to cool
After 5 minutes spoon the mix into the centre of a square shaped puff pastry piece then fold to make a triangle
Place in the oven for 20 minutes and then take them out then place them on a cooling tray
Serve with spicy lemon rice and your favourite condiment – mine is hot mango pickle
Spicy Lemon Rice
2 Tbsp vegetable oil
1 red onion, halved, thinly sliced
1 garlic clove, coarsely chopped
1/2 C frozen peas
2 ripe tomatoes diced
1 tsp ground turmeric
1 tsp ground cumin
2 tsp mustard seeds
12 fresh curry leaves
1/2 tsp chilli powder
400g (2 C) basmati rice
500ml (2 C) vegan vegetable stock
60ml (1/4 C) fresh lemon juice
Heat the oil in a large heavy-based saucepan over medium heat.
Add onion and cook, stirring, for 5 minutes or until golden.
Add the garlic, turmeric, cumin, mustard seeds, curry leaves
and chilli powder, and cook, stirring, for 30 seconds or until aromatic.
Add the rice and cook, stirring to coat, for 30 seconds.
Add the stock. Increase heat to high. Bring to the boil. Cover. Reduce heat to medium.
Then add the frozen peas
Cook for 8-10 minutes. Set aside, covered, for 5 minutes to stand.
Transfer the rice mixture to a serving bowl. Stir in the lemon juice and add the diced tomatoes.