There’s a day for everything on IG. I’ve recently become familiar with #turmerictuesday and I think I finally know how to spell it. This sweet and spicy mango coconut curry is full of the yellow gold, and based on a recipe that I found on @plants_are_delicious. I always freestyle when I cook, so here’s my take:
Ingredients 1 tbsp coconut oil 1 large onion, finely chopped 3 garlic cloves, minced 3 cm fresh ginger, peeled and finely chopped 1 tbsp curry powder 1 tbsp turmeric 2 tsp ground coriander seed 1 tsp paprika powder 400 ml coconut milk 2 tbsp spicy mango chutney 1 lime, the juice 2 tsp vegetable stock powder 400 g chickpeas, drained and rinsed 3 carrots, sliced 1 ripe mango, peeled and diced Salt 200 g baby spinach or kale For serving: basmati rice, coriander, lime, roasted natural cashews and roasted coconut flakes.
Sauté onion, garlic and ginger in oil on medium heat until soft. Add spices and fry for a minute. Add coconut milk, mango chutney, lime juice and vegetable stock powder and stir until combined. Bring to boil and add chickpeas, carrot and mango. Add salt to taste. Simmer for 10 minutes, until carrots are starting to soften. At last, add spinach or kale just before serving.
This dish was – as usual – an improvised affair. It resembles Thai Massaman Curry, with some garlic, green chili paste, peanut butter, coconut milk, potatoes and carrots. Instead of adding chicken or beef as in Thailand (never pork, since Massaman means Muslim!), I served it with falafels. Plus rice, a squeeze of lime and peanuts. I was out of fresh coriander (my worst nightmare!!!), so I cheated with alfalfa sprouts, parsley and mint. But go for coriander if you have a choice. I didn’t take any measurements, but I’ll definitely make it again and jot it down for future reference.
GECKO’S GREEN PANCAKES What’s in a name? Sometimes it’s everything! My 3,5-year-old loves PJ Masks, and these green pancakes are named after the green character (obviously). So these pancakes give you strength, agility and makes you able to climb any obstacle. No wonder my kid wanted to eat them! Oh well, they taste pretty good too.
In a food processor, mix oat and millet to a coarse flour. Add all the other ingredients and mix to a thick batter. Let the batter rest for 10-15 minutes before frying pancakes on medium heat in a little coconut oil.
I’m always trying out new combos. Even though the pancakes were great last time, I need to change something. So this time I added zest and juice from half a lemon and one teaspoon of freshly ground cardamom seeds to the batter. I also had a deciliter of large white beans in the fridge, so a threw them in the mix as well for extra protein. None of the kids had any complaints, so they were well concealed. And they loved the cardamom! It was perfect as a light lunch, served with peaches, strawberries, a spoonful of coconut cream and sprinkled with cacao nibs and hemp seeds.
I never get tired of salads. Put them in a bowl and make them look nice – even better! In this one, you’ll find red rice, salted peantus, carrot zoodles, mango, fresh bean sprouts, crispy tofu, green soy beans and half a passion fruit. For a fruitier twist, serve with dressing made with coconut cream, pineapple juice, finely grated ginger, lime juice, rice vinegar and salt.
Not convinced that tofu is for you? I’ll try to win you over with my how-to in Stories on Instagram. Give it a try! My favourite is Extra Firm Tofu from @yipin.se. (Just my recommendation – not sponsored!)
A moist, flavourful, sweet and dreamy carrot cake. There’s hardly anything better, is there? I used a recipe by Swedish queen of baking @leilalindholm and switched eggs for 1,5 dl aquafaba. (Just google it! Let me know if you want it translated to English.) The frosting takes a bit of work, but you’ll thank me when you’re finished. Recipe inspired by @lazycatkitchen
FROSTING 150 g natural cashews 0,5 dl coconut cream 50 g vegan butter zest from 1 lemon 1 tbsp lemon juice 1 dl icing sugar
Soak cashews in cold water for at least 4 hours, or in hot water for 1 hour. Drain well. Put half of the cashews, all of the coconut cream and the butter in a blender. Blend until smooth, and then add rest of cashews and lemon zest and juice. Blend again to a smooth cream. With a spatula, combine cream with icing sugar. Put in the fridge for about an hour before spreading on top of the cooled carrot cake.
This is like mash-up of Pad Thai and satay. Good? Yes, indeed! Especially if you like peanuts, and who doesn’t? You can add any veggies you like to the stir fry, just make sure to fry them quickly on high heat so they don’t go too soft. Start with the sauce, so the stir fry is hot and fresh from the pan when serving.
Peanut sauce 200 ml creamy coconut milk 1 dl crunchy peanut butter 2 cloves of garlic 3 cm fresh ginger 2 tsp red or green curry paste 1 tbsp brown sugar 3 tbsp Japanese soy 10 drops of sriracha or 0,5 tsp red chili, finely chopped
Finely chop garlic and ginger. Sauté on medium heat in a saucepan in cooking oil.
Add curry paste, peanut butter and coconut milk. Stir until the peanut butter melts.
Add brown sugar, soy, and sriracha or red chili. Simmer for 5 minutes.
I like the crunchy peanuts, but if you prefer a smooth sauce, just mix it.
Noodle Stir Fry 300 g rice noodles 100 g cabbage, thinly sliced 2 carrots, coarsely grated 10 cm leek, thinly sliced 100 g fresh bean sprouts 100 g baby corn, cut in pieces 300 g tofu, marinated and fried salted peanuts, coriander and lime for serving
Cook the rice noodles and rinse in cold water. In a large pan, fry cabbage, carrots and leek on high heat in cooking oil.
Add noodles, baby corn and tofu.
When all is heated, pour the warm peanut sauce over the stir fry and mix well.
At last, add bean sprouts, squeeze lime juice on top and sprinkle with lots of fresh coriander and salted peanuts.
A thick, warming and slightly spicy soup – perfect for a day when spring doesn’t live up to its reputation. (Which is more or less every day this year in Sweden…) Enjoy!
3 large sweet potatoes
2 tbsp cooking oil
1 large onion
4 cloves of garlic
1 tbsp chopped ginger
0,5 tsp chopped red chili
3 tbsp green curry paste
400 ml coconut milk
approx. 500 ml water
1 tbsp miso
2 tsp vegetable stock powder
fresh lime and coriander
• Peel and dice the sweet potatoes.
• Finely chop onion and garlic. Sauté in oil on medium heat in a big pot until soft. Add ginger, chili and curry paste and fry for a minute.
• Add sweet potatoes and coconut milk. Top up with water until the potatoes are covered.
• Stir in vegetable stock powder and miso. Cover with lid and boil until potatoes are soft, approx. 15 minutes.
• Mix until smooth. Add salt to taste, and serve with quarters of lime and generous amounts of coriander.