Squeeeeeeeeeeeeee We does loves a good curry night This might seem a lot, but when you think most curry’s have similar spices and tasty things, it’s not too much trouble to make your own, low fat, tasty delicious home cooked spice off !
Right ! First we make the seitan curry ! I’ve adapted this recipe from Chef Punchin
Here’s a link to our totally nom worthy seitan http://www.theafterdeath.co.uk/whisperings/?p=2100
Ingredients for the steaks
6 seitan steaks
2 teaspoons garam masala
3 tablespoon’s of natural yoghurt
1 tablespoon of olive oil
Slice up the seitan steaks and coat in the yoghurt, spice and oil. Leave to make themselves well tasty and juicy, while you make the rest
For the sauce
2 medium onions
4 garlic cloves
Sprinkle of ginger ( I hate ginger but I put a token nod of it into all my curries Add more if you like the nasty !
2 good squirts of tomato puree
1 can of tomatoes all chopped up.
400ml of bisto beef veggie granules ( they are soooo tasty for us veggies!)
1 teaspoon of cumin
1 teaspoon of coriander
1/2 teaspoon of fennel
1/2 teaspoon of fenugreek
2 teaspoons of mild curry powder
1/2 a teaspoon of chilli flakes, (you can always add more later if you like it hotter but you can’t take them out
SO! Mix all the spices together and fry them in a naked frying pan till hot. Put to one side. Fry off the onions and garlic in a little olive oil, till nice and soft with a little ginger if you must hehehe! Then add the spice mix, all or a little less if you like, it really depends on your taste. Fry them off for a few more minutes and then add the yummeh Seitan spice yoghurt and all, tomatoes, puree and gravy Stir and simmer for about 5 mins then it’s ready to re heat when you are This is THE best Curry I’ve made so far so thank you Mr Punchin for the inspiration
NEXT! You can’t have curry night without Lentil Dahl !
1 cup dried red lentils
5 cloves of garlic (I loves me garlic )
olive oil drizzle
1 teaspoon of cumin and corriander
Sprinkle of the nasty ginger more if you like it!
2 teaspoons of tumeric
sprinkle of chilli powder, not too much you want to taste the lentils
nice bit of low salt
veggie stock cube
Easy peasey Or should I say easy lentil-y heheh Chop the onions and garlic and fry them off in a little olive oil till soft. Then add the lentils, other spices and stir. Cover the lentils with water and add the stock cube, stirring it in so it doesn’t get to blob out! Put a lid on and simmer for 15 mins, or till it’s soft. I add water through out as I like a nice runny dahl, but again that’s up to you This is SOOOO addictive so be warned, try and save some till it’s time to nom !
Next onto a Quorn Tikka Masala – I adapted a recipe from the amazing Food Pleasure and Health site by Dixya
Bag of Quorn pieces, defrosted and fried up just before serving
2 teaspoons of garam masala
1 teaspoon of tumeric
sprinkle of that evil ginger
1 teaspoon of chilli powder
1 tin of chopped tomatoes
100 – 200 ml cream or yoghurt to pour in and make it all creamy and smooth
Ok so fry the onions and garlic and ginger off same as the others Then add all the other spices, and fry some more. Add the tomatoes, and remove from heat and blend into a smooth paste Looking good! Then as if it needed anymore, add the cream and stir in Taste it and you’ll think WOW Did I just make that? And how easy was that ?
When you’re ready to eat, heat up the sauce, fry up the quorn pieces and then mix together It’s the only true tikka masala recipe that has tasted like it should do!
Nearly there, I’m a total poppadum fiend so I like to fry up my own in advance and cover with cling film to keep fresh!
All the hard works done, and all that’s left to do is to heat up the curries and dhal and enjoy I like to serve it all on a big platter and then everyone can help themselves
Have a good one
love and light as always