Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
a pinch of mixed herbs
freshly ground salt and pepper
Method
Put the rice into a sieve and run under the cold tap until the water runs clear. Place the washed rice in a
saucepan and cover with an inch of water, bring to the boil and simmer until tender. Taste to check.
Wash and prepare vegetables. Put the peas, sweetcorn and carrots in a pan of boiling water and simmer
for 5 minutes. Heat the olive oil in a large frying pan and add the garlic until it begins to brown – then add
the onion. Fry gently for about 3 minutes then add the red pepper and mushrooms. Fry gently for another
3 minutes and add the salt pepper and herbs to taste.
We often use just one herb such as oregano or thyme for a difference. After a few minutes turn off heat
and put a lid on the frying pan and leave for 5 minutes to let the flavours mingle.
Flavours of India - Madhur Jaffrey
Mango Curry – Manga Kalan
Mango curries are a Kerala treat. This one may be served with all Indian meals. I serve it in individual
bowls, to be eaten with a teaspoon.
If you wish to use unsweetened, desiccated coconut instead of fresh coconut use 150g/5oz/ 1 ½ cups.
Barely cover with warm water and leave for 1 hour, then proceed with the recipe.
Ingredients
3 medium-sized ripe mangoes, peeled, pit removed and flesh cut into 1cm/ ½ inch pieces
1 tsp ground turmeric
1 tsp cayenne pepper
1-1 ½ tsp salt
50g/2oz jaggery or brown sugar, if needed
300g/11oz/2 ¾ cups freshly grated coconut
3-4 fresh hot green chillies, coarsely chopped
½ tbsp cumin seeds
300ml/10floz/1 ¼ cups plain soya yoghurt lightly beaten
2 tablespoons coconut oil or any other vegetable oil
Page 274