Three Veggie Asian Recipes

Thursday, 9 April 2015

You may remember that a few weeks back I enjoyed an evening learning about Asian cookery. I wrote about the tips I picked up here.

Today I'm sharing the recipes from that night ~ all veggie and dairy-free.



This one is so easy and makes a great starter

Serves 2

Ingredients
1 large courgette 
Juice of 3 limes
1 tsp chopped chilli
Seasoning
1 tsp grated ginger
1 tsp garlic paste

Instructions
1. Peel half the courgette into ribbons using a standard vegetable peeler
2. Marinade for 3 minutes in the remaining ingredients
3. Chop the rest of the courgette and fry until just soft
4. Arrange both parts of the courgette on plates and top with a few spoonfuls of marinade
5. Serve




Perfect for a light lunch or something a bit more substantial if you like

Serves 6-8

Ingredients 
1 lemongrass stalk
4 lime leaves


Juice & zest of 1 lime
1 tsp garlic paste
2 tsp grated ginger
2 tsp galangal paste
1 tsp finely chopped chilli
1 tbsp soy sauce

1 pack dried egg noodles 
1 small baguette
1 small bunch of coriander

Instructions 
1. Add the stock ingredients to 2 pints of water & bring to the boil
2.  Add the egg noodles and cook as per pack instructions
3. Meanwhile, make the crostini by slicing the baguette into rounds, drizzle with oil and bake in the oven until golden
4. Serve the noodles, topped with a crostini and sprinkled with chopped coriander





This was my favourite dish of the night ~ yummy chickpeas in a creamy sauce

Serves 8

Ingredients
400ml coconut milk
4-6 green chillies
½ diced onion
5cm grated ginger
2 tsp garlic paste
1 small bunch of coriander
2 lemongrass stalks
1 lime
8 lime leaves
1 tsp galangal
1 tsp ground coriander
1 tsp ground cumin
1 tsp black pepper
2 tsp soy sauce
1 tsp palm sugar or honey
4 cans of chickpeas

Instructions 
1. Make a curry paste by mixing the cumin, coriander and chilli, galangal, ginger and seasoning with a little water
2. Heat 1 tsp oil in a pan, then add the diced onion and cover with a little water to steam
3. Add the curry paste and heat through
4. Add the coconut milk and all other ingredients, except the coriander & lime, and simmer
5. Blitz the coriander & lime together with a little water to form a paste
6. Add the chickpeas to the curry and stir in the coriander & lime mixture
7. Serve with rice 

Do you have any favourite Asian-inspired recipes? Please share in the comments below!


Claire

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