Showing posts with label saag aloo. Show all posts
Showing posts with label saag aloo. Show all posts

Tuesday, 30 July 2013

Vegan Recipe of the Week – Chickpea, Spinach and Potato Curry

Vegan Recipe of the Week – Chickpea, Spinach and Potato Curry

(Serves 4-6)

This is a delicious low fat vegan recipe which I made using my Organic Veg Box delivery from Riverford. Read about them on my blog post here.

Ingredients:

1-2 tbsp sunflower oil
1-2 cloves garlic, chopped
1 onion, finely chopped
1 large potato or 3-4 new potatoes, cubed with peel on
400g can of organic chickpeas
400g can of organic chopped tomatoes
250g bag of organic spinach, shredded
Handful of frozen peas
1tsp ground ginger
0.5 tsp turmeric
0.5 tsp cumin
2tsp curry powder
3 tsp organic tomato puree
1 tsp of lazy chillies or a small red chilli chopped
Salt/Pepper
Water

Method:
Heat the oil in a large pan and cook the garlic, onion and chilli together for 5 minutes until softened.
Stir in the spices, curry powder, tomato puree and a little water to make a curry paste and stir into the onion mixture. Add the chopped tomatoes and simmer for 6 minutes to make a sauce. Stir occasionally.

Stir in the chickpeas in their water, the potatoes and frozen peas and bring to the boil. Simmer for 20-30 minutes until the potatoes are tender. Next add in the spinach and seasoning and cook for a further 5 minutes until the spinach is cooked.




Serve with poppadoms, rice, and onion bahjis or as part of an Indian buffet as I did with this dish at the Vegan Summer Garden Party I went to. I ate some with the side dish Saag Aloo; click the green link for the recipe.


This dish serves 4 large portions or 6-8 smaller portions with other side dishes. The curry will keep for 48 hours in the refrigerator and can be frozen.

Come back next Tuesday for another Vegan Recipe of the Week.

Enjoy!

VVx

Thursday, 25 July 2013

Vegan Vox Reviews... Riverford Organic Farm Boxes


A few weeks ago I signed up to receive Riverford Organic Farm Boxes delivered to my door. I waited until I'd had a few boxes so I could review them properly for you. The first good thing about the scheme is you choose how often you receive your boxes as well as which boxes you want or you can make your own. You can have the boxes delivered weekly, fortnightly, every 3 weeks or monthly. You can pause deliveries when you are away and add extra deliveries in when you are running low. So it's really flexible, which was a huge selling point for me. 


The fruit and veg are all organic and seasonal, with over 85% coming from local UK farms and orchards. The company have linked up with local farmers all over the UK so that you get the veg which is local to you and delivered fresh from your local farm. You don't need to be at home for the delivery, you can nominate a safe place, such as a side gate, porch or neighbour's house if you are not home, but you don't get to select the day of the week as they are delivered on a round so they tell you which day you will get your delivery. The money is taken from your account the day before delivery so you can cancel or add items up to 48 hours before your delivery and they collect your old box and bags for reusing and recycling.


I ordered the Organic Mini Veg Box for me and Mr Vox, but there are larger boxes available if you have a bigger family. You can order just veg, just fruit or a mixture of both in one box. There was plenty in the first box to keep us going for a couple of weeks - spinach, potatoes, carrots, savoy cabbage, onions, garlic and courgettes. It also came with a handy A-Z guide to storing and cooking the veg and some recipe cards.


Getting the seasonal veg rather than my trusty favourite veg from the supermarket, as well as being better for the environment and fresher, means I have had to be creative and come up with new and exciting vegan recipes to use my fresh organic vegetables which is a bonus. From this first box, I made the Vegan Lasagne, Vegetable Gratin, Saag Aloo and a Chickpea, Spinach and Potato Curry, Vegan Sausage and Savoy Cabbage Casserole as well as lots of tasty roasted veg wraps for Mr Vox's lunch box. Click on the green links above for the recipes.


In this week's box we had summer greens, courgettes, green onions, carrots, broad beans, spinach and potatoes and I also got a fruit box to try which included apples, pears, bananas, satsumas and nectarines. The boxes are a reasonable price, at just over £10 each and contained enough for the two of us for two weeks. I made use of the fresh food by preparing meals and desserts in a batch and freezing them in foil containers so we have ready meals over the next couple of weeks, including a gorgeous spiced pear crumble (recipe to come in a future blog post).


I had contemplated the veg box scheme for a while and always worried about not being able to choose my own veg, but so far I have been impressed with the taste, quality, freshness and inspired to make new dishes to share with you on this blog!

You can get more information or join the veg box scheme at riverford.co.uk or call 08456002311.

Just a note that Riverford do sell meat and dairy boxes as well and I know this may trouble some vegans who would rather not give their money to such companies, however I feel that it is a step better than using the supermarkets and as I live in an urban area, it is great to be able to eat freshly grown and picked organic fruit and veg. If anyone knows of a fruit and veg only supplier who do a similar door delivery scheme in the West Midlands who are more vegan friendly, please let me know by leaving a comment below.


Big Vegan Love,

VVx

Tuesday, 23 July 2013

Vegan Recipe of the Week - Organic Saag Aloo



A couple of weeks ago I got my first organic veg box delivered to my home (more about this in a future post) and in the box were lots of baby new potatoes, onions and a huge bag of spinach. 


So I decided to try my hand at a favourite Indian side dish - Saag Aloo. I couldn't believe how easy it was to make, so this week I am sharing my recipe with you. I also ended up taking some along to my friend's vegan birthday party and everybody commented on how nice it was. Easy vegan Indian cooking! Simple.

Ingredients:

2 tbsp (T) sunflower oil
1 large or 2 small onions, finely chopped
2 cloves garlic, chopped
1 tbsp (T) ginger chopped or 1.5 tsp (t) ground ginger
500g potatoes, diced with skins on
1 large red chilli, deseeded and sliced
0.5 tsp (t) each of cumin seeds, black mustard seeds and turmeric
1 tsp (t) garam masala or curry powder
200g spinach leaves
salt
water

Method:

Heat the oil in a large pan, add the onion, garlic and ginger and fry for 3-4 minutes.
Stir in the potatoes, chilli, salt and spices and stir fry for 5 minutes.


Add a little water, cover and cook for 10-12 minutes until the potatoes are soft.
When the potatoes are ready, wilt the spinach into the pan.


Serve as a side dish to your favourite vegan curry, rice and poppadoms, or as part of an Indian buffet of salads, vegan riata, pakoras, bahjis and samosas.




Check back next Tuesday for the next recipe from the summer garden party post - Chickpea and Potato Curry. 

Enjoy!
VVx


Thursday, 18 July 2013

Vegan Birthday Summer Garden Party



Yesterday was my wonderful friend Jay's birthday and last night she had her closest friends over for a vegan birthday party. Jay and her partner are really into raw vegan food and Jay rustled up some gourmet raw pakoras, a gorgeous summer salad, a courgette spaghetti with vegan pesto and a raw vegan cheesecake made with raspberries and cashew nut cheese. She also dehydrated some sweet potato and made some raw crackers! 




I brought along the cooked vegan food of my homemade saag aloo, chickpea and potato curry and poppadoms. The entire banquet not only was super healthy and vegan but all gluten-free as Jay's partner is gluten-free.


Who says being vegan, raw or gluten-free means you can't eat well and party? Not I!

I will put up my recipes for the saag aloo and chickpea and potato curry over the next two Tuesdays as every Tuesday is recipe day here on the blog.

If you fancy chatting to me about vegan food or anything else you can email me or tweet me. I also take part in #VeganHour on Twitter 7pm (UK) every Tuesday.

VVx