Chef Atul Kochhar dishes up sensational meat-free curries from all over the world in his new cookbook

SOUTH AFRICAN BUNNY CHOW

That is my vegetarian model of South Africa’s standard dish. Initially from Durban, culinary legend maintains it grew out of the necessity for reasonable meals through the Nice Melancholy. Indian South Africans have been referred to as ‘banias’ and the title of Chinese language stir-fries at all times had ‘chow’ on the finish, so this dish was first referred to as Bania Chow, which grew to become Bunny Chow.

Serves 4

  • 75g (2¾oz) dried soya mince, or 250g (9oz) rehydrated soya mince
  • 3tbsp sunflower oil
  • 2.5cm piece of cinnamon bark
  • 2 inexperienced cardamom pods, bruised
  • 1 bay leaf
  • 1 star anise
  • ½tsp every cumin and fennel seeds
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1tbsp South African Curry Powder (see panel p67)
  • 400g tin kidney beans (or to make use of dried beans, see tip at finish)
  • 400g tin chickpeas (or to make use of dried chickpeas, see tip at finish)
  • 2 x 400g tins chopped tomatoes
  • 200ml (7fl oz) water
  • 2.5cm piece of contemporary ginger, peeled and finely chopped
  • 10-12 contemporary curry leaves
  • Sea salt
  • 2tbsp chopped coriander leaves
  • 2tbsp freshly squeezed lime juice
  • 2 small unsliced loaves of bread, minimize in half horizontally, many of the insides eliminated

If utilizing dried soya mince, rehydrate it first: cowl in freshly boiled water and soak for quarter-hour till tender. Drain and rinse in chilly water.

Warmth the oil in a saucepan over a medium-high warmth. Add the cinnamon bark, cardamom pods, bay leaf and star anise and fry, stirring, till fragrant. Add the cumin and fennel seeds and stir till they crackle. Add the onion and garlic and stir till translucent. 

Add the curry powder and stir for 30 seconds. Add the soya mince and stir for 4 minutes till it loses its uncooked look. Stir within the kidney beans and chickpeas, tomatoes, water, ginger and curry leaves with salt to style. Boil, then scale back the warmth.

Simmer for 10 minutes till the sauce has thickened and the beans are tender. Stir within the coriander and lime juice. Spoon into the hollowed bread and serve.

Chef Atul Kochhar (pictured) reveals recipes for a selection of his meat-free curries

Chef Atul Kochhar (pictured) reveals recipes for a collection of his meat-free curries

TIP: If utilizing dried pulses, you’ll want to soak and prepare dinner them earlier than including to the recipe on the identical level you add the tinned variations. For the beans, rinse 200g dried kidney beans, cowl with chilly water and soak in a single day. 

To prepare dinner, drain them, place in a pan and add salted water to cowl. Boil for 10 minutes, skim the floor. Add 1 inexperienced chilli, cut up lengthwise, and a 2.5cm piece of contemporary ginger, peeled. Cut back the warmth, cowl and simmer for 50 minutes till tender, then drain. 

For the chickpeas, rinse 200g cut up dried brown chickpeas (channa daal), cowl with chilly water and soak for 20 minutes, drain and switch to a pan. Cowl with water and produce to the boil, skimming the floor. Cowl and simmer for 20 minutes, then drain.

PERSIAN PUMPKIN & CHICKPEA CURRY

A wealthy Iranian basic dish, flavoured with walnuts and pomegranate and a touch of cinnamon. That is my vegan model.

Serves 3-4 

  • ½ a butternut squash or pumpkin, peeled, deseeded and minimize into cubes (about 400g/14oz)
  • Sunflower oil
  • Floor cinnamon
  • 75g (2¾oz) walnut halves
  • 2 garlic cloves, finely chopped
  • 1 onion, chopped
  • 7cm piece of cinnamon bark
  • 1tsp every floor cumin and turmeric
  • 2 x 400g tins of chickpeas, drained and rinsed
  • 100ml (3½fl oz) pomegranate juice
  • 75g (2¾oz) pomegranate molasses (from supermarkets)
  • Salt and floor black pepper
  • Freshly grated nutmeg, to style
  • 1 unwaxed orange, zested
  • About 500ml (18fl oz) water
  • Maple syrup (non-compulsory)
  • 80g (3oz) pomegranate seeds
  • Chopped flat-leaf parsley or coriander, to garnish
  • Flatbreads, to serve
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Preheat the oven to 220°C/fan 200°C/gasoline 7. Put the squash on a baking tray lined with baking paper. Drizzle with oil and calmly mud with ½tsp cinnamon. Shake the tray to coat. Roast for 20 minutes or till tender.

Warmth a non-stick frying pan over a medium-high warmth. Add the walnuts and toast, stirring till calmly browned. Cool, then whizz in a meals processor till finely floor. Put aside.

Warmth 2tbsp oil in a pan over a medium-high warmth. Add the garlic and onion and fry, stirring typically, till beginning to soften. Add the cinnamon bark and proceed frying till the onions are mild brown. 

Stir within the cumin, turmeric and ½tsp floor cinnamon, and stir for 30 seconds. Add the chickpeas, pomegranate juice and molasses, a pinch of salt and pepper and a very good grating of nutmeg. Enhance the warmth and produce to the boil, stirring.

Add the squash cubes and floor walnuts and return to the boil, stirring till it thickens. Add the zest and sufficient water to get the thickness you want. 

Style and modify the seasoning. In case you assume it’s too bitter add maple syrup to style. Stir within the pomegranate seeds, garnish with parsley or coriander and serve with flatbreads.

MOROCCAN CHERMOULA CAULIFLOWER

Contemporary herbs, garlic, lemon juice and warming spices like chilli powder are the components you’d look forward to finding in a standard chermoula sauce, standard in Morocco and all through North Africa. On this recipe, nevertheless, I’ve created a honey-sweetened model and omitted the normal chilli powder – I prefer to let the magic of garlic, lemon and honey come by.

Serves 4 as a sharing dish

  • 1 massive head of cauliflower (or 2 small), trimmed and left entire

For the chermoula sauce

  • 3 garlic cloves, crushed
  • 4tbsp olive oil
  • 4tbsp runny honey
  • 1tbsp floor toasted cumin seeds (see panel p67)
  • 1tbsp smoked paprika 
  • ½tsp floor black pepper
  • Finely grated zest of 1 massive lemon
  • Sea salt
  • 4tbsp freshly squeezed lemon juice
  • 30-40g (1-1½oz) contemporary coriander leaves, chopped
  • Slivered almonds, toasted, to garnish
  • Lettuce leaves on the aspect, to garnish

Preheat the oven to 200°C/fan 180°C/gasoline 6 and line a roasting pan with baking paper, ensuring the baking paper comes up the aspect of the pan. To make the chermoula sauce, mix the garlic, olive oil, honey, floor cumin seeds, paprika, black pepper, lemon zest and a pinch of salt in a bowl. 

Whisk within the lemon juice, then add three-quarters of the coriander leaves. Place the cauliflower upside-down within the bowl and spoon the chermoula sauce over. Use your fingers to rub the sauce everywhere in the cauliflower.

Push any leftover sauce into the hole between the central core and florets on the underside – you don’t need to lose any of that flavour. 

Switch the cauliflower, rightside up, to the roasting pan. Pour over any chermoula sauce remaining within the bowl and canopy with foil, urgent the foil across the cauliflower. Place within the oven and roast for half-hour.

Uncover the pan and proceed roasting for an extra 25 minutes, or till the cauliflower is tender and barely charred. You must have the ability to slide a knife into the core simply. Sprinkle with the remaining coriander and the toasted almonds. Serve with lettuce leaves on the aspect.

INDIAN LENTIL & VEGETABLE STEW

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The recipe comes from the Indian state of Odisha, the place it’s made to feed Hindus on pilgrimage to the native temples. Panch phoron spice mix is made up of equal portions of cumin seeds, fennel seeds, fenugreek seeds, onion seeds and radhuni, a Bengali spice.

Serves 4

  • 50g (1¾oz) cut up yellow peas
  • 50g (1¾oz) cut up yellow mung dal (from bigger supermarkets)
  • Sea salt
  • 150g (5½oz) shelled peas
  • 1 small carrot, peeled and thinly sliced
  • 1 small potato, peeled, halved and thinly sliced
  • 1 small candy potato, peeled, halved and thinly sliced
  • A handful of inexperienced beans, topped, tailed and chopped
  • 2.5cm piece of contemporary ginger, peeled
  • 1tsp floor turmeric

For the tarka (seasoning)

  • 1½tbsp sunflower oil
  • ¼tsp asafoetida (a pungent spice, from bigger supermarkets)
  • 1 dried bay leaf
  • 1 dried pink chilli
  • 1tsp cumin seeds
  • 1tsp panch phoron spice mix (from Asian shops or on-line, or to make your individual see intro, left)

To garnish

  • Pink chilli powder, contemporary or frozen grated coconut, contemporary coriander

Rinse the cut up yellow peas and cut up yellow mung dal and soak them individually in sufficient chilly water to cowl for 20 minutes. Drain, then switch to a lidded pan with loads of water and a pinch of salt. Deliver to the boil, skimming the floor.

Cowl and simmer for quarter-hour, till tender. Add the veg. Grate the ginger in, then add the turmeric. Stir in sufficient chilly water to cowl the veg, if vital. 

Cowl, boil, then scale back the warmth and depart to bubble for 7 minutes, or till the veg are tender. Mash among the pulses and veg in opposition to the aspect of the pan to thicken the stew.

To make the tarka, warmth the oil in a frying pan over a excessive warmth. Add the asafoetida and stir till it foams and subsides.

Add the bay leaf, chilli, cumin and panch phoron, and stir till the seeds crackle and pop. Pour into the stew. Deliver to the boil, style and modify the salt, and serve garnished with chilli powder, coconut and chopped coriander.

JAPANESE AUBERGINE & TOFU KATSU CURRY 

I doubt many Japanese cooks would begin a katsu curry sauce by frying pink chilli and shallot, however I needed to accentuate the flavours. You can also make each the curry powder and sauce upfront. Serve with plain sticky rice and Japanese pickled greens, when you like.

Serves 4

  • 75g (2¾oz) panko breadcrumbs
  • ½tsp cayenne pepper or pink chilli powder
  • ¼tsp black and/or white sesame seeds (non-compulsory)
  • ¼tsp floor turmeric
  • Sea salt
  • 2tbsp rice flour or cornflour blended with 4tbsp water to a paste
  • 200g (7oz) agency tofu, pressed, patted dry and minimize into 5cm slices, about 1cm thick
  • 1 massive aubergine, minimize into 1cm-thick slices
  • Sunflower oil, for deep-frying
  • Contemporary pink chillies and spring onions, sliced on the diagonal, to garnish
  • Sticky rice, to serve (see tip at backside of web page)

For the katsu curry sauce

  • 1tbsp sunflower oil
  • 1 contemporary pink fowl’s-eye chilli, finely chopped
  • 1 shallot, chopped
  • 1tbsp tomato purée
  • 2tsp Japanese Curry Powder (see panel far proper)
  • ½tsp garlic powder
  • 500ml (18fl oz) vegetable inventory
  • 200ml (7fl oz) coconut milk
  • 4tbsp rice flour or cornflour blended with 6tbsp water to a paste

To make the curry sauce, warmth the oil in a pan over a medium-high warmth. Fry the pink chilli and shallot, stirring for 30 seconds to flavour the oil. Cut back the warmth to medium and stir within the tomato purée. 

Add the curry and garlic powders. Stir for about 30 seconds to prepare dinner the spices. Stir within the inventory and coconut milk with a pinch of salt. Add the flour paste and slowly convey to the boil, stirring, till the sauce thickens and coats the again of the spoon. Take away from the warmth and put aside.

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If you end up able to prepare dinner, preheat the oven to 150°C/fan 130°C/gasoline 2 and line a baking tray with kitchen paper. Put the breadcrumbs in a shallow bowl, add the cayenne pepper, sesame seeds, if utilizing, turmeric and a bit salt, and blend. 

Put the flour paste in one other bowl. Utilizing tongs, take one piece of tofu or aubergine and run it by the flour paste to coat, then toss within the breadcrumbs. Repeat with all of the items.

Warmth sufficient oil for deep-frying in a heavy-based saucepan till it reaches 180°C. Add as many tofu items as will match and deep-fry till golden brown. Utilizing a slotted spoon, take away to the lined tray and maintain scorching within the oven. 

Repeat with the aubergine items. Simply earlier than serving, reheat the sauce. Divide the tofu and aubergine between 4 plates and add some sauce. Garnish with chillies and spring onions, and serve with sticky rice.

SOUTHEAST ASIAN PAD THAI

Pad Thai have to be one of the universally standard Thai dishes. This vegan model takes me again to Bangkok’s meals stalls – the vibrancy of the scene is as thrilling because the scrumptious flavours.

Serves 4

  • 3tbsp sunflower oil
  • 2 carrots, peeled and minimize with a spiraliser or grated lengthways
  • 2 courgettes, trimmed and minimize with a spiraliser or grated lengthways
  • 2 pink peppers, cored, deseeded and thinly sliced
  • 1 onion, halved and thinly sliced
  • 1cm piece of galangal (contemporary root spice, from bigger supermarkets), peeled and finely chopped, or use 1cm piece of contemporary ginger
  • ¼ of a lemongrass stalk, outer layers eliminated, the stalk bashed and finely chopped
  • 200g (7oz) dried medium rice noodles, soaked in scorching water to cowl for 20 minutes
  • 2cm piece of contemporary ginger, peeled and finely chopped

For the pad Thai sauce

  • 2tbsp vegetarian fish sauce
  • 2tbsp delicate brown sugar
  • 2tsp soy sauce
  • 1tsp chilli purée or sauce

To garnish (non-compulsory)

  • 3tbsp unsalted peanuts, calmly toasted and crushed
  • Finely shredded basil leaves
  • Finely chopped coriander leaves
Adapted from Curry Everyday: Over 100 Simple Vegetarian­ Recipes From Jaipur To Japan by Atul Kochhar, published by Bloomsbury Absolute on 31 March, £26. To order a copy for £23.40 go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. Offer valid until 02/04/22. © Atul Kochhar 2022

Tailored from Curry On a regular basis: Over 100 Easy Vegetarian­ Recipes From Jaipur To Japan by Atul Kochhar, printed by Bloomsbury Absolute on 31 March, £26. To order a duplicate for £23.40 go to mailshop.co.uk/books or name 020 3176 2937. Free UK supply on orders over £20. Provide legitimate till 02/04/22. © Atul Kochhar 2022

First, make the pad Thai sauce by mixing all of the components along with 2tbsp water. Put aside. Warmth 2tbsp of the oil in a big wok over a excessive warmth. Swirl it across the wok to coat the bottom. 

Add the carrots, courgettes, pink peppers, onion, galangal (or 1cm ginger, chopped) and half the lemongrass, and stirfry till the veg are tender. Tip the veg out of the wok and put aside.

Drain the noodles properly. Wipe out the wok, then warmth over a mediumhigh warmth. Add the remaining 1tbsp oil and swirl round. Add the remainder of the lemongrass and the chopped 2cm of ginger and stir-fry for 1 minute. 

Add the noodles with the pad Thai sauce, then add the veg and stir-fry till the noodles are tender.

Take away from the wok, utilizing a spoon and fork to separate the noodles. Garnish with peanuts, basil and coriander, if utilizing, and serve.