Cauliflower and Potato Curry

This is spiced vegan curry quite simple to make that can be served with the warm flat bread (chapati) and some salad as a part of a main dish. Serves 4


3 medium potatoes
1 small cauliflower
1 cup tomato puree
½ tsp black mustard seeds
1 tsp cumin seeds
1 tbsp minced fresh ginger
½ tsp turmeric powder
½ tsp curry powder
1 tbsp fresh lemon juice
1 tbsp olive oil
1 tsp brown sugar
Coriander or parsley leaves for garnish

Step 1
Whash and peel potatoes. Cut on small cubes. Wash cauliflower and cut into small florets.

Step 2
Steame cauliflower until tender but firm. Do not overcook. Leave aside.

Step 3
Heat oil in a large saucepan over moderate heat. Add mustard seeds. When it starts to crackle add cumin seeds and fry untill little darken. Add ginger, fry for a few seconds, then add potatoes. Stir-fry for 5 min.

Step 4
Add tomato puree, turmeric and curry powder, salt and sugar. Mix well and cook covered on low heat for 10 min or untill potatoes soften, stirring occasionally. Add steamed cauliflower and cook few min more. Remove from heat, add lemon juice and garnish with coriander leaves. Serve hot.

Coconut Curry with Eggplant, Pumpkin and Zucchini

This is warming and spicy vegan dish with rich exotic flavor. It is part of a main menu, served with some aromatic rice like basmati or jasmin, and salad. SERVES 4


1 medium size eggplant
2 medium size zucchini
250 gr pumpkin
3 tbsp sesame oil
½ tsp turmeric powder
200 ml coconut milk
Parsley or coriander leaves for garnish
For the paste:
2 cm knob of ginger
1-2 green chilies
1 tsp ground coriander
½ tsp cumin seeds
½ tsp curry powder
4-5 cardamom
½ tsp lemon zest

Step 1
Wash and cut eggplant and zucchini on long strips. Peel, wash and cut pumpkin on long strips. Heat half portion of oil in a wok or frying pan over moderate heat. Add eggplant, zucchini and pumpkin strips, sprinkle with pinch of sugar. Fry stirring untill get brownish, for about 5 to 10 min. Leave aside.

Step 2
Wash and chop ginger and chili tiny. Mix all the spices with chopped ginger and chili, and crush rouphly into the paste.

Step 3
Heat the remaining oil in a wok or frying pan over moderate heat. Add paste of spices and fry shortly. Add 2 tblsp of water and turmeric powder, fry for a few seconds. Add fried veggies and mix well with the paste. Add coconut milk and salt to taste. Cook few min more untill you get tick curry texture. Remove from heat and garnish with parsley or coriander leaves.
Serve hot in a bowl, with basmati or jasmin Rice.

Sesame Tofu with Vegtable Strips and Crushed Peanuts

This is super easy to make, tasty and slightly spicy vegan dish. It can be served as a part of a main dish along with rice or noodles and some sauce. SERVES 4


200 gr firm tofu
1 red bell pepper
1 green bell pepper
2 medium size zucchini
½ medium size broccoly
1 small size eggplant
5 cm fresh ginger
2 tbsp peanuts
1 tbsp sesame seeds
¼ tsp white pepper
2 tsp lemone juice
1 tsp sugarcane sugar
2-3 tbsp sesame oil
Soy sauce

Step 1
Cut tofu on long tin strips. Wash and cut zuchinni, eggplant and bell peppers on long tin strips. Wash and cut broccoly long and tin. Wash, peel and cut ginger long and tiny. Crush peanuts with the knife roughly.

Step 2
Heat oil in a wok or frying pan over high heat. Sprinkle sesame seeds, ginger strips and broccoly, fry for 2-3 min covered, stirring occasionaly. Add eggplant and bell pepper strips, continue frying for 2-3 min covered, occasionaly stirring. Add zucchini and tofu strips, sugar, white pepper and pinch of salt. Continue frying for 2-3 min covered, stirring occasionaly.

Step 3
Uncover and fry for 2-3 min more, stirring occasionaly. Add crushed peanuts, lemon juice and sprinkle with soy sauce. Remove from heat.
Serve hot, with noodles or Rice.

Royal Kofta – three layer Vegetable Balls

Koftas are Indian style vegetable balls that can be made of vareity of ingredients: potato, spinach, cabbage, cottage chese the most often. This three layer kofta is a dish of a rich flavour wich deserve the name royal. It is part of a main meal, served by itself or with some sauce on the top. SERVES 4


Ingredients for Kofta:
½ kg potatoes
½ kg spinach
150 gr cottage chese
1/2 cup of jasmin rice
2 tsp curry powder
1 tsp coriander powder
¼ tsp black pepper
3-4 shaffron threads

Ingredients for batter:
200 gr Chickpea flour
50 gr rice flour
20 gr wholewheat flour
¼ tsp baking powder
½ tsp cumin powder
¼ tsp curcuma (turmeric) powder
¼ tsp cinnamon powder
¼ tsp yellow asafoetida powder (optional)
2 tsp sesame seeds
Salt to taste
Ghee or oil for deep frying


Step 1
Cook whole unpeeled potatoes. After cooking peel and mash them. Add curry and coriander powder, black pepper and salt. Leave it aside.
Cook spinach in salted boiling water for 2-3 min. Drain it fully to stay dry as much as possible. Leave it aside.
Gently mash cottage cheese to make a smooth mixture. Add salt and leave it aside.
Boil the rice in little more then 1 cup of water with shaffron and pinch of salt. It should be fairly good cooked and little sticky, so that balls can be easily formed.

Step 2
Make small 1-1,5 cm ball of cooked rice . Roll the rice ball in the soft cottage cheese and cover it fully with tick layer of cheese – firsr layer. Take boiled and drained spinach leaves and stick it around the cheese to cover it fully in tin layer – second layer. Lastly cover the ball with spiced mashed potato mixure in a tick layer – third layer. Now kofta is about a 5 cm in diameter.

Step 3
Combine the flours in a mixing bawl, add baking powder, salt, cumin, curcuma, cinnamon and asafoetida powder. Add cold water to form a tick batter. Let it rest for 10 min.

Step 4
Heat ghee or oil in a wok or deep frying pan untill hot (180 C). Dip the koftas in batter and carefully put them in the hot oil. The temperature will fall down, so it is important to adjust the heat to maintain frying temperature. Fry the koftas turning them occasionaly untill they got golden brown evenly on all sides (about 4-5 min). Remove from oil with a slotted spoon and drian them on paper towels.

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