Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
salt and freshly ground black pepper
Gently cook the garlic, ginger and curry paste in 1 tbsp of the oil for 2-3 minutes. Add the tomatoes and
stock and cook for a further 1 minute. Allow to cool slightly and then blend in a food processor until
smooth.
Cook the onions in the remaining oil for 3 minutes, then add the mushrooms and cook for 3 minutes
more.
Pour the curry puree over the onions and mushrooms, add the chickpeas and coriander and heat gently
for 10 minutes. Then stir in the creamed coconut and toasted almonds and season to taste.
Serve hot with the poppadams and mango chutney
Butter Bean and Mint Pate
2 x 420g cans butter beans, drained
freshly grated zest and juice of 1 lemon
2 garlic cloves, crushed
1 tbsp freshly chopped mint
3 tbsp olive oil
sprigs of mint to garnish
salt and freshly ground black pepper
Place the better beans and lemon juice in a food processor and blend until smooth. Add the rest of the
ingredients along with 4 tbsp water, a tbsp at a time, adjusting the amount of water to give a smooth pate.
Season the pate and spoon into a serving dish or individual ramekins and garnish with mint sprigs.
Thai Cooking-
Tom jieu fak ton (Thai Pumpkin Soup)
1 tsp finely sliced lemon grass
1 tsp peeled and sliced galangal
1 tbsp fresh basil leaves
1/2 green pepper, chopped
Page 508