Posts Tagged ‘ vegan ’

Carrot and Cashew Curry

This is one of my favourite recipes taken from the “Another Dinner is Possible”. Its great with raita and spicy rice.

Ingredients Serves 4-6

750g carrots

120ml oil

1-2 onions

7cm peice ginger

2tsp garam masala

1/2-1tsp chili powder

2 tsp flour

200g cashew nuts

2ml stock

3 fresh tomatoes or 200g tinned chopped

salt and pepper


1. Cut the carrot into batons, halve and slice the onion. Peel and shred the ginger.

2. Heat the oil, frying the onion unitl clear and then add the carrots. Cook over a medium heat, adding the ginger, garam masala and chili. After 5 mins, add the flour, cashews and stock. Simmer, covered for 20 mins.

3. Peel and chop the tomatoes and heat through for another 3 or 4 minites.


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Yummy Potato Flatbread

This is an absolutely amazing flatbread, makes a great accompaniment to curries and the like. Basically just filled, fried chapatis 🙂

Ingredients makes 10

3 Potatoes

280g chapati flour, or half wholemeal / half white flour

1 and 1/2 tsp salt

1 tbsp olive oil

1 small onion

1-2 cloves garlic, crushed

handful of chopped, fresh coriander

1 tbsp cumin

1 tsp garam masala



1. Cook the potatoes in boiling water until done, then mash them roughly

2. Sift the flour and 1/2 tsp of salt into a bowl. Mix the olive oil with about 120ml water, and add to the flour, bringing it together to form a dough (add a bit more water if needed) Knead well for 5 mins, until soft. Cover and leave for about 20 mins.

3. For the filling, peel and finely chop the onion, and mix with the mashed potato, garlic, coriander, cumin, garam masala and the rest of the salt.

4. Divide the dough into roughly 10 balls. Roll out on a lightly floured surface into flat circles about 3mm thick. Spoon a couple of tbsp’s of filling into the middle, then bring the sides up and enclose the filling. Gently roll over the parcel again to flatten it (try not to let the filling burst out).

5. Heat some oil in a heavy bottomed frying pan, then fry the breads until brown spots appear on the bottom. Brush with oil and turn over. This takes very little time, so make sure you watch them.


I stole this recipe from the lovely people at “Another Dinner Is Possible” – a great cookbook.

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Butternut Squash with Porcini and Garlic Stuffing

Over the next few weeks I’m running in elections, so wont have too much time to devote to this blog. I will be blogging somewhat from all about student politics, and such like. They will probably end up on here after elections are over.

In the meantime, I will probably be posting up recipes and news stories on here rather than big articles.

This is a fabulous recipe that I cooked for my Xmas dinner two years ago, and make occasionally when I feel a need for posh grub.

Ingredients serves 4

45g dried porcini mushrooms

6 fat garlic cloves

4tbsp olive oil

2 butternut squash

salt and pepper

flat leaf parsley


1. put the dried porcini in into a saucepan with water to cover, bring to the boil for 2 minutes. Drain the liquid (it makes a great base for stock or gravy).

2. Mash up the porcini with the garlic, 3 tbsp of the olive oil, the parsley and add some salt and pepper to taste.

3. Cut the butternut squash in half lengthways, through the stem. Scoop out the seeds and discard. Tub the remaining olive oil and some salt into the flesh. Fill the cavities with the porcini mixture.

4. Put the butternut squash halves, cut-side down, onto a baking sheet and bake in a preheated oven at 200’C for about 40 mins.


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Tandoori Paneer Recipe

Since I have recently gone vegan again after a short sojourn into vegetarianism over Christmas, I thought I would post one of my favourite vegetarian (but not vegan) recipes – Tandoori Paneer. Unfortunately it doesn’t ‘veganise’ very well. Tofu just isnt firm enough. I havent tried it with fake cheese yet, but I generally find that stuff tastes like plastic. Any ideas on how to veganise it are most welcome!

Ingredients 4 servings

2 blocks of paneer

handful of chopped fresh coriander

salt (to taste, depending on how salty your paneer is)

Spice mixture –

1 tbsp grated root ginger

1 tbsp crushed garlic

half tsp hot paprika / chilli powder

1 tsp tumeric

1 tbsp ground cumin

2 tbsp oil

2 tbsp lemon juice


1 Mix all the spices together

2. toss cubes of the paneer in the spice mix, adding in the coriander

3. spread the paneer on a tray and grill for 10-15 mins, until sizzling and crisp.