Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
2 tsp salt
2 fresh hot green chillies, finely chopped
2.5cm / 1 inch piece of fresh ginger, peeled and finely grated
2 tbsp finely chopped, fresh green coriander
2 medium-sized tomatoes, chopped into 2.5cm / 1inch dice
1 ½ tbsp unsweetened, desiccated coconut
½ tbsp ground coriander
1 tbsp jaggery, chopped up or 2 tsp brown sugar
¾ tbsp thick tamarind paste
Method
Heat the oil in a large, wide, preferably non-stick pan or wok over medium-high heat. When hot, put in
the mustard seeds. As soon as they pop, a matter of seconds, add the cumin seeds, red chillies, bay
leaves and asafoetida. Stir for 4-5 seconds, and add the curry leaves. Stir once and add the potatoes,
cayenne pepper, turmeric, salt, green chillies and ginger. Stir to mix. Add 150ml/5fl oz/ 1/3 cup water.
Cover and simmer for 10 minutes over low heat. Now add the fresh coriander, tomatoes, coconut,
ground coriander, jaggery or brown sugar and 350ml/12 fl oz/ 1 ½ cups water. Stir to mix then cover
again and leave to simmer for a further 10 minutes. Add the tamarind paste. Simmer for a further 2-3
minutes.
Remove from the heat.
Sweet and Sour Chick Pea Flour Soup - Kadhi
This is not a soup in the sense that you can drink it as a first course. It is soupy, however, and is usually
eaten with rice. As an unusual variation, you may put in 3 tbsp of fresh mango pulp instead of the sugar.
For the soup base
500ml/17 fl oz/2 cups plus 1 tbsp plain soya-yoghurt
2 tbsp chickpea flour
2.5 cm/1 inch piece of fresh ginger, peeled and finely grated
4 fresh hot green chillies finely chopped
1 tbsp chopped fresh coriander leaves
You also need
Page 277