Tag Archives: curry

Apple fennel salad with curry and mint dressing

Apple fennel cucumber salad

I really love the flavour of raw fennel – it’s crunchy, savoury, and with just the slightest hint of sweetness, all of which making it perfect for any salad. I created a little symphony in green for this one, combining the raw fennel with a crisp Granny Smith and fresh cucumber. The mint and curry dressing though is what makes this salad so special, giving it a fresh, albeit warm and comfy flavour. Sounds odd? Just give it a try! Continue reading

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Creamy curry leek soup with apples

creamy curry leek soup with apples

Though we are officially approaching summer time, the weather does quite a good job in ignoring this. I am still bundled up in my winter clothes when I’m heading out for my morning run, and the evenings are still way to cold for my liking. Luckily, if you’re not getting enough warmth from the sun, you can easily get some spring feelings with a fresh and spicy soup! The heartyness of leek makes a perfect combination with fresh, sourly apples, and the spicy flavours of curry are truly the icing on the cake of this soup. I used ‘light’ soy cream in this recipe to make it vegan, though you can use any kind of plant (or dairy if you’re non-vegan) cream you like. Continue reading

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Spicy pumpkin soup with ginger and coconut

spicy pumpkin soup with ginger and coconut

Winter is the perfect season for a hot, steamy soup waiting for you for lunch or dinner – either at home or in a thermos container at uni. Some universities even offer microwaves for students to heat their packed lunch! This soup is one of my favourites, it has the perfect combination of spicy curry, slightly sweet coconut and hot ginger to really warm you from the inside. It freezes really well and also keeps fresh for a couple of days in the fridge, so I always make one big batch and feast on it for several days. This recipe makes about 4 servings – though you can of course downsize or upsize it to your liking. Continue reading

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Couscous with green beans, peppers and joghurt-lime sauce

Couscous with green beans and joghurt lime sauce

I’ve heard a lot of people say that they don’t really know what to do with couscous – or even how to cook it. Though, it is quick and easy to make and you can use it in many delicious dishes. Just like this one: It combines couscous with spicy curry, fresh green beans and ball peppers with a sauce from joghurt and lime. And believe me, preparing the couscous is the easiest and quickest part of it! 😉  Continue reading

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Apple ball pepper salad with a joghurt curry dressing

apple ball pepper curry salad

If you don’t want to miss the taste of curry on a hot summer day (or, rather a warm spring day), why not try to make a fruity salad with a light curry dressing? Ready to eat in a couple of minutes, and sooooo delicious! Continue reading

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Spinach-potato curry with chili

spinach-potato-curry with chili

You need:

  • 2 potatoes
  • 100 g spinach
  • 50ml vegetable stock
  • 50ml cream
  • 1 teaspoon of wheat flour
  • 1 teaspoon of curry powder
  • 1/2 chili pepper
  • garlic
  • vegetable oil
  • salt

Peel the potatoes and cut them in bite-sized pieces. Heat some oil in a pot and roast the potatoes gently for a few minutes. Add flour and curry powder and sweat it for a few seconds before adding the vegetable stock, some garlic and the diced chili pepper. Stir well and boil gently for 10 minutes. Now add the cream and boil for another 10 minutes. Meanwhile wash the spinach and cut huge leaves in half. Add it to the curry and boil for five minutes. Season to taste with salt and curry.

Note: Try to add some cashew nuts or use different vegetables if you are not a fan of spinach.

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Vegetable-curry with banana

Vegetable Curry with banana and rice

You need:

  • 100g Basmati rice
  • 1 big carrot
  • 150g broccoli
  • 150g cauliflower
  • 2 tomatoes
  • 2 small bananas or 1 plantain
  • 50-100ml milk
  • 1-2 tablespoons of soya sauce
  • 1-2 teaspoons of curry powder
  • vegetable oil
  • salt
  • chili (if necessary)

Clean the vegetables and chop all in bite-sized pieces and slice the bananas. Cook the rice with a little salt and heat some oil in a big pan. At first, add the chopped carrot and roast it for about three minutes. Then add the cauliflower and after another three minutes the broccoli and the tomatoes. Deglaze the vegetables with the soya sauce and add the milk and curry powder. Mix it all well and season to taste with salt and – when the curry is very mild – a little chili. Shortly before saving, mix the curry with the bananas and fry the curry until it gets creamy. Serve with the rice.

Note: This recipe serves two persons, but if you leave out the banana, you can also freeze half of it and heat it in a small pot or in the microwave.

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