How is everyone? I
haven't been blogging enough and reading other blogs, as I've been
quite busy at work again and then tired in the evenings. I try to
catch up a little bit this weekend, although the weather is now
really nice, so we will be heading to a beach soon. I also have some
nice recipes in the pipeline, I just need to find the time to write
them down and edit the photos. I can't believe how quickly July is
going past. My holiday is over, but I still want to enjoy the sunny
days here in Denmark and just explore Copenhagen. Copenhagen is the
perfect summer city with the seaside, channels and cosy parks.
Now to this vegan
recipe. I made this comforting curry the other day, and it was very
tasty with the Finnish oat block product on top. It's a block like
tofu, but it's made from oats and pea protein. I very much prefer
this to tofu or paneer, but as the oat block is still a new product
and difficult to get outside of Finland, it's okay to substitute it
with tofu or paneer in this recipe. Otherwise the curry is quite a
basic one, there are just some nice small summer potatoes, frozen
spinach and green lentils. I added fresh peas to the rice, which was
a great addition, as I can't get enough of fresh peas at the moment.
Here is my recipe, if you want to have a look.
Spinach and potato curry
Ingredients
160 g oat block
(substitute with paneer or tofu)
8 small potatoes
½ cup green
lentils
½ cup frozen
spinach
1 large onion
3 garlic cloves
2 chillies
2 cm fresh ginger
Vegetable oil for
frying
1 tbsp garam
masala
½ tsp turmeric
½ tsp ground
coriander
1/ tsp ground
cumin
3 tbsp tomato
purée
1 cup jasmine rice
1 cup fresh peas
Method
Cut the potatoes
in halves or quarters depending on the size. Cook the potatoes in
water until done, and set them to side, and do the same with the
green lentils.
Chop the onion,
garlic, chillies and ginger. Heat vegetable oil in a pan and start
frying the onions slowly until they are light brown. Once the onions
are done, add the garlic, chillies and ginger, and the spices to the
pan. Fry for a while.
Add the potatoes,
lentils, tomato purée, spinach and some water to the pan, and let
simmer until the flavours have blended nicely.
Cut the oat block
to cubes, fry them in vegetable oil until golden brown and serve on
top of the curry.
Cook the rice, and
towards the end of the cooking time, add the fresh peas to the rice.
Serve the curry
with the rice and enjoy!
I want to share
this recipe with this month's Eat Your Greens cooking
challenge hosted by Shaheen from Allotment 2 Kitchen,
and co-hosted by me. Go and check out Shaheen's blog, there's still
plenty of time to take part in July, especially now that there are so
many lovely greens around!
Have a nice
weekend everyone!
Your VegHog
The oat block on top of the spinach and potato curry looks good all golden. How dif. in taste is it from tofu?. Understand lack of blogging due to tiredness after work, as I feel that way too. Its good to be able to catch up when you can. Thanks for sharing this tasty dish with #EatYourGreens.
ReplyDeleteThe oat block is quite neutral in flavour, but I think it has more salty taste than tofu. It also has a very firm texture. They recommend even a use as cheese substitute on bread, if you cut thin slices. So it's very easy to work with. I still have one block left, but not sure what I'll make from it.
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