Winter Curry | Cauliflower, Turnip and Swede Subzi

Some of the quickest and really good spicy dishes from India are those that take a vegetable or two and stir fry them with a few spices. These subzi dishes are wonderful side dishes, or make a simple lunch or supper served with rice or Indian flatbread.

Many of our Winter root vegetables are not as common in India, and most uses of them take existing recipes and replace the vegetable (e.g. carrot) with turnip, swede, parsnip, etc. As the Indian diaspora settles around the world, and as European and American vegetables make greater appearances in India, this will change over time.

This recipe takes a bunch of Winter vegetables and magics them into a subzi. Turnip, Swede and Cauliflower are used. Mixed with onions and spices, it makes a curry worthy of Winter. For freshness, scatter loads of coriander on top and finish with a squeeze of lemon or lime.

Similar dishes include Punjabi Turnip Curry, Turnips in Coconut Milk, Turnip and Swede Gratin, Turnip with Spices, Okra and Onion Subzi, Kohlrabi Subzi, and Aloo Palak Subzi.

Browse our Turnip dishes, Swede recipes and our Cauliflower dishes. Our Indian dishes are here and our Indian Essentials here. Or explore all of our Late Winter dishes.

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Thai Style Green Beans and Baby Sweetcorn in Coconut Sauce

Fancy something spicy, green and delicious? This is just the thing if you are feeling a bit jaded and under nourished. Ladle your bowl full of steaming rice and top with this coconut sauced Thai style Green Bean Curry, and enjoy your day.

Green beans are such a gorgeous vegetable, and one that we don’t use enough. We are working to remedy that! A quick and gorgeous curry in the Thai Style.

Our original recipe used only Green Beans, and feel free to do that. I love the crunchy addition of the baby sweetcorn; it adds a colour and flavour contrast. We have also made it with bok choy and green beans – that also works very well. In today’s version coconut milk is added.

Similar recipes include Green Bean Kootu, Green Beans with Freekeh, Walnuts and Tahini, Avial, Lemak Style Vegetables, and Thai Eggplants with Sesame and Soy.

You might also like our Bean recipes, and SE Asian recipes. Our specifically Thai recipes are here. Check out our easy Early Spring recipes too.

This recipe is a variation on one from our first blog that existed from 1995 – 2006. Feel free to browse other vegetarian recipes from our Retro Recipes series.

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Sweet Potatoes and Deep Fried Tofu in Coconut Miso Broth with Noodles

Oh deep fried tofu! Sssshh, don’t tell tofu-haters how good deep fried tofu is! I think we should keep it to ourselves. Deep frying changes the soft mushy texture of tofu to a crispy outer skin with a pillow soft inner. If you are drooling already, have a look at this deep fried tofu with a peanut sauce. Sensational.

This recipe takes some deep fried tofu and cooks it with sweet potatoes in a coconut green curry broth, and then serves it with noodles and coriander leaves. It is typically S. E. Asian, like the curries of Thailand and Malaysia. I also make it as one of my Miso Soup options, adding a little more broth to the ingredients. Miso Soup with Sweet Potato, Tofu and Noodles.

If you are not familiar with using miso, read about the different types.

Similar recipes include Noodles with Spring Onions and Edamame, Chinese Bean Curd with Mushrooms and Vegetables, Lemak Style Vegetables, and Black Pepper Tofu.

Recipes with Rice Vermicelli Noodles include Green Mango and Vermicelli Salad. Or read about other Asian Noodles.

Browse all of our Tofu recipes and all of our Sweet Potato dishes. Our S. E. Asian dishes are here. Or explore our Late Winter set of recipes.

Continue reading “Sweet Potatoes and Deep Fried Tofu in Coconut Miso Broth with Noodles”

Simple Cauliflower Curry | Phool Gobi Curry

Sometimes we want a quick dinner without too much fuss. Here it is. Put the rice cooker on, cut up the cauliflower, and dinner is ready in a trice.

The cauliflower is sautéed with seasoning until tender, and then spiced just with garam masala and chilli. You don’t need to grind spices or make spice pastes. This is a simple curry. My friend Priti shared her recipe with me after preparing it for lunch one day.

Are you looking for similar recipes? Try  Cauliflower, Turnip and Swede Subzi,, Cauliflower Fry with Ginger, Garlic and Green Chillies, Aloo Gobi, Cauliflower Pilaf and Cauliflower and Broken Wheat Kitchari.

Browse all of our Cauliflower recipes, and all of our Indian dishes. Our Indian Essentials are here. Or take some time to explore our Early Winter recipes.

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Ladyfinger Masala | Kerala Okra Curry

Once upon a time  when I was spending a few weeks in Kerala, I had some cooking classes with a chef from the Leela. What a joy these classes were, with me madly taking notes and taking photos while my beautiful chef cooked and explained, cooked and explained. One of the dishes we cooked was this Okra Masala.

Every now and again I come across some of the notes from those recipes, and, just as I needed it, the scribbled notes on this ladyfinger (okra) curry came to my attention once again. It brought back memories of that beautiful time in Kerala and the amazing food to be found in the Leela, the vegetarian restaurant just up the road, all through Trivanderam and in the other homes and cafes where I ate. Each trip to India has been memorable and this one no less so than any other.

Are you looking for more Okra recipes? Try Okra in Tamarind with Prunes and Apricots, Pickled Okra, Sri Lankan Okra Curry, Sri Lankan Okra in Coconut Milk, Cooking Okra for Sambar, and Spicy Stuffed Fried Okra.

What about some Kerala recipes? Try Spinach ThoranAubergines in Coconut Milk, and Pomegranate and Banana Salad.

Or browse all of our Okra recipes. All of our Indian dishes are here. If you are looking for all of our recipes from Kerala, they are all here. Or simply explore our Mid Autumn recipes.

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Malaysian Lemak-Style Vegetables | Vegetables in a Coconut-Curry Broth

Enjoy the flavours of Malaysia with this easy vegetable dish.

Fresh, crunchy and health-giving, a bowl of stir-fried vegetables enriched with a deeply flavoured Coconut Curry broth is a wonderful lunch or light dinner – even an evening snack. A Food Bowl, straight from the source, without following any current food fashion.

You might like to also try : How to Make a Bowl Salad, or some tofu recipes – How to Use Deep Fried Tofu, Tofu Stacks with Spinach, or Marinated Tofu.

How about some other Vegetable Curries? Avial is stunning, or try a Mushroom Curry, Chilli Cabbage, Ladyfingers Masala, and Olan.

Or explore some spicy soups – Curry Laksa with Fried Tofu, Tomato Rasam, Pepper Rasam or Indian Dal Soup.

Please browse other Malaysian recipes, and S. E. Asian recipes. All Tofu recipes are here. You might like to explore our easy Early Spring recipes.

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White Peas Curry | Safed Matar

This is a thick spicy curry that is even better the next day.

This is a thick spicy curry often served during social functions with Poori (deep fried bread). Today I am not making it with poori, rather serving it with some plain white basmati rice and a wonderful cucumber salad with garlic and onion. Note that this is very nontraditional.

The curry uses dried white peas. Don’t confuse these with chickpeas or with fresh or dried green peas. White peas, and indeed this dish, are popular in North India.  I find it a bit challenging to cook North Indian dishes as I love Sth Indian, particularly Tamil food, and am used to the fresher tastes with less spices. But periodically I venture out and construct a great North Indian dish like this one. Continue reading “White Peas Curry | Safed Matar”