15 LichField Road556835 Singapore
Curries are one of the most comforting food for me. Don’t you think ? And being vegan most of the time, they are one of the easiest one pot dishes I love to make and share with friends or family to show them how delicious vegan healthy food can be 🙂 This one is a regular at our place, I sometimes change the sweet potatoes for carrots and / or pumpkins. Same for the greens, replace spinach with collard greens or even kale, and if you don’t have thai asparagus, omit them and just replace with snap peas or super fine green beans. From a nutrition stand point it is a very well balanced meal, rich in fibers, leafy greens, good fats. To increase proteins and limit carbs, ensure you use brown rice or quinoa as a side and add some beans if you want to load it with more proteins.
Hope you’ll like it.
Ingredients
Serves 4
- 500 ml coconut milk
- 850 g sweet potatoes (washed and cut in dices)
- 80 g organic baby spinach leaves
- 100 g thai asparagus (washed, trimmed and cut in 3 parts lengthways)
- 2,5 tbsp lime juice
- 2 tbsp white miso
- 1 tbsp organic green curry paste
- 300 ml water
- 1 tbsp coconut aminos or tamari if not soy free
- 10 kaffir lime leaves finely minced
- 2 to 3 lemongrass stalks (I love lemongrass so would use 3 but start with 2 🙂
- 1 tbsp finely minced fresh ginger
- 15 gr coriander (leaves and part of the stem)
- A few thai basil leaves
- Chili flakes (optional)
Instructions
- Put your miso, water, lime leaves and ginger in your pan an bring to a boil. Add your coconut milk, lemongrass stalks white parts you will have bruised and halved.
- Leave to boil for 2 min, then add your sweet potatoes, bring to a gentle simmer and leave until the potatoes are tender (around 15 min, check with toothpick)
- Add your spinach and cook for 2 min
- Add your coconut aminos and lime juice, half your coriander and the asparagus, and transfer in your serving pot.
- Taste and adjust if needed adding more salt, cracked pepper, lime juice and optional chili flakes.
- Top with remaining chopped coriander and some more shredded kaffir lime leaves and thai basil leaves.
- Serve immediately with quinoa, red or brown rice, millet, …
If you follow me you must know that I spend some of my days at Microbakerykitchen, where Jas bakes amazing sourdough bread. When I go there I can not not eat bread. Anything she proposes me to try will be so good that I end up eating half a loaf of bread in a few hours 🙂 But at home we don’t have bread on our table everyday. First we live in Singapore and have adapted our diet to a more fusion Asian kind of diet, which does not imply bread .. and also from a health perspective I have banned white bread and promote some gluten free days even if we can all eat gluten. Just that we feel less bloated and a bit more balanced than when we had bread at any single meal in Paris !
When we want to make avocado toasts or eat some spreads I tend to bake my own GF bread and the one I share here is a great easy bake that will always satisfy your cravings for bread, especially if you like seeds and a nice crust.
I am sharing the recipe in the link below and would love to know what you ate your slice of seeded potato bread with.
Enjoy 🙂
http://chickpeaandberries.com/gluten-free-sweet-potato-seeded-bread-you-can-not-not-love/
Long time since I posted a Houmous or a dip recipe. As I was taking part to the launch project of a new cafe here in Singapore, we did some recipe testing and I proposed those vibrant flavorful dips during one of our meetings.
The pinky bubble gum colored one was not meant to be that color.. as I chose purple sweet potatoes by mistake… was meant to be rather orange… but everyone loved this playful colour 🙂
As for the yellow one, the curry powder gives it this colour and its flavored with coconut to get a very nice thai twisted flavor.
Both houmous (like the third spread which is baba ganoush) are of course vegan, GF and really nutritious.
Recipes super easy to follow are just below. Try it and let me know if you liked it !
Enjoy your food, enjoy your day 🙂
Thai spiced houmous
Ingredients
- 1 1/2 cups cooked chickpeas
- 1/4 cup coconut milk
- 2 cloves minced garlic
- 3 to 4 tbsp fresh lime juice
- 1 tbsp lime zest
- 2 tbsp tahini
- 1,5 to 2 tbsp yellow curry paste
- 1 tbsp olive oil
- Salt and pepper, to taste
- Pinch of Red chili flakes and grated coconut
Directions
- Place all dry ingredients in your high speed blender. Add 3 tbsp lime juice, half the coconut milk and blend at high speed.
- Add gradually the remaining coconut milk. Add the olive oil and a little water if too thick.
- Taste and add the remaining lime tbsp, more salt or some chili flakes if you like it really spicy.
- Transfer to a glass jar and store in the fridge for 2/3 days. Before eating, stir, top with a drizzle of olive oil, unsweetened grated coconut and some more chili flakes.
Sweet potato houmous aka “bubble gum houmous” 🙂
Ingredients
- 2 medium sweet potatoes (go for the Japanese purple one to get this pinkish color or golden ones for a more standard colour and a bit less sweet)
- 2 cups cooked chickpeas
- 3 tbsp tahini
- 4 Tbsp olive oil
- 3 tbsp lemon juice (approx 1 lemon)
- zest a full lemon (start with 1/2 in the recipe and add more according to taste)
- 2 garlic cloves
- 1/2 tsp cumin
- 1/4 tsp ground coriander
- 1 tsp dried chilli flakes (start with 1/2 and add according to taste)
- Pinch of salt and cracked pepper according to taste
Directions
- Bake your sweet potatoes in preheated oven at 190°C for approx 50 min
- Put all your other ingredients in your high speed blender, except the olive oil, and add the chopped baked sweet potatoes (skin removed :). Add the olive oil gradually.
- Blend until it becomes smooth and the texture you want (might need to add a little water, lemon juice or zest, more spices or salt according to taste)
- Serve topped with some sesame seeds and chili flakes, chopped fresh cilantro and a good drizzle of olive oil.
Rain on the menu again 🙂
A good excuse to cook a comforting curry !
It is amazing how versatile veggies can be. Trust me if you try this recipe which features many ingredients I have already combined in other curry recipes I have shared, you will get something very different from the previous ones !
Also, by changing the sides you eat it with, you can make it healthier (green leaves, salad option), comforting (naan, flat breads, ..), richer in fibers or protein (red or brown rice, quinoa, frekkeh..).
Who said vegan food was dull ??? !!
Try the recipe by following the link below and share your thoughts with me 🙂