All posts tagged curry

Curried Lentil & Quinoa Stew

Published December 22, 2011 by Vegan Derby Cat Party

Here’s another variation of things I find easy and comforting to cook… bread & lentils! This is an even easier version of this recipe. The only knife you’ll need is for slicing the bread into chunks to serve with the stew.

Curried Lentil & Quinoa Stew

3 c. lentils, picked through & rinsed (I used half and half french green lentils and regular lentils)
12 c. of filtered water
2 – 3″ pieces of kombu (seaweed)
1 veggie bouillon cube

1 bag of frozen, mixed vegetables
3 tbsp. good curry powder
2.5 tsp. sea salt, plus more to taste
fresh ground pepper
cinnamon, ginger, & cayenne, optional

1 1/4 c. quinoa, rinsed (or not, I didn’t here)

~1 c. frozen, chopped spinach


1. In a large pot, bring 12 c. of water, seaweed, bouillon cube, and lentils up to a boil over high heat. Cover, and lower heat to simmer for 1 hour.

2. With 20 minutes left of the simmer, add frozen vegetable mix, quinoa, and spices.

3. Remove from heat. Stir in frozen spinach until heated through and serve.


Mixed Flour Beer Batter Bread

3 c. flour (1 cup each of unbleached all-purpose, white whole wheat, and whole wheat pastry flour)
2 tbsp. of vital wheat gluten
2 tbsp. brown sugar
1 tbsp. baking powder
1 tsp. salt
1 bottle of beer at room temperature (leave it out, or pour it into a cup & microwave!)
olive oil for misting top


Preheat oven to 375*F and grease a loaf pan.

1. In a large mixing bowl combine flours, wheat gluten, brown sugar, baking powder and salt well. Pour beer into dry mix, and stir until combined. The batter will look lumpy.

2. Turn dough into prepared loaf pan and spray lightly with olive oil. Bake for 40 minutes, or until cake tester inserted into center comes out clean.

3. Let it rest in the pan for about 5 minutes, and then place on cooling rack. Eat it as soon as it’s cool enough to handle : )


Red Curry

Published December 29, 2010 by Vegan Derby Cat Party

I’ve been meaning to write down my red curry recipe for awhile. I’ve always made curry using a combination of two different recipes. One quick and easy, and the other more traditional. Here’s my vegan version using Gardein Chick’ns, but pan fried tofu or chicken flavor seitan would work really well here too. I served it over quinoa because I didn’t want to wait for brown rice to cook, and I added a little bit of canned bean sprouts too.

Red Curry Chick’n

olive oil
1 package of Gardein Chick’n scallopini cutlets
1 bag of frozen vegetables, in this case i used a bell pepper mix
1 13.5 can light coconut milk
1/2 c. chopped onions
1 tbsp. red curry paste
1 tbsp. lime juice
1 tbsp. brown sugar
1/4 tsp. salt
dried basil, optional
chopped dry peanuts, optional


1. Heat olive oil in a large skillet over medium-high heat. Add Gardein and saute for a few minutes on each side, and remove from pan. Cut into strips or bite sized pieces and set aside.

2. If necessary add more olive oil to pan, and saute onions for about 2 minutes. Add frozen vegetables and cook an additional 2 minutes. Add curry paste, coconut milk, lime juice, brown sugar, and salt, and reserved chick’n. Bring to a boil and simmer uncovered for 5 minutes, sauce should thicken. Garnish with a little dried basil or chopped peanuts.

Curried Pumpkin Lentil Soup

Published September 16, 2010 by Vegan Derby Cat Party

I’ve been meaning to make some lentil soup for quite a long time (kassidy gave me these lentils in NYC!) and finally got motivated to throw one together tonight. Since fall is upon us and all the pumpkin yummies are starting to show up, I made sure to add some in here too. Yay, pumpkin. : )

Curried Pumpkin Lentil Soup

olive oil for misting
3-4 cloves garlic
1 medium onion, chopped (here i used half each of yellow & red, b/c they were just hanging out)

6 c. of stock (or 3 boulion cubes & 6 c. of water, way cheaper)
14.5 oz. can of tomatoes, undrained
15 oz. can of pumpkin puree (not pumpkin pie filling!)
1 tsp. of ground ginger (use 2 tsp. of fresh if you have it!)
1 tsp. cinnamon
1 tsp. curry powder
pinch of nutmeg
sea salt, black & cayenne pepper to taste
1 1/2 c. lentils of your choice (i used green, the red ones will sort of dissolve, up to you!)

8 oz. frozen chopped spinach


1. In a large pot or dutch oven spray a mist of olive oil, add onions, and cook at medium heat for about 5 minutes or until onions soften. Add garlic and stir for a minute.

2. Stir in stock, tomatoes, pumpkin, spices and lentils. Bring to a boil, reduce heat and simmer, covered, for 35 minutes.

3. Stir in frozen spinach, raise to boil again, cover and simmer for 10 more minutes, or until lentils are tender.

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