Channa Masala

Ingredients
2-3 Tbsp oil
1 tsp cumin seed
1 large onion, halved and thinly sliced
1" piece of ginger, finely chopped
3 cloves garlic, finely chopped
1/2 tsp chilli powder
1 tin chopped tomatoes
1 tsp salt
1 tsp ground coriander
1 tsp garam masala
1 tsp turmeric
1 large potato, peeled and chopped into bite size chunks
1/2 cup water
1 tin chickpeas, rinsed
2 tsp coriander leaf


Method
Heat the oil in a large saucepan over a medium low flame.  Add the cumin seed, letting it pop and fizzle for about 20 seconds.  Add the onion and fry until lightly browned, then stir in the ginger, garlic and chilli.  Add the tomatoes and cook for about 5 minutes until the oil starts to separate from the onion and tomato mix.  Add the salt, ground coriander, garam masala and turmeric mixing well.  Add the potato and stir until well coated with the spices.  Add the water, mix well, cover the saucepan and bring to the boil.  Reduce the heat to a very low flame and simmer for 20 minutes.  Add the chickpeas, bring to the boil again, then reduce the heat again to a very low flame and simmer for 15 minutes partially covered.  Add the coriander leaf mixing well, simmer for another 10 minutes.  Serve with rice and roti bread.


Serves 2

Masoor Dal Soup

Ingredients
1 cup split red lentils, washed and drained
5 cups water
1 fresh hot green chilli, seeded and finely chopped
1 Tbsp fresh ginger, finely chopped
1 tsp salt
1/4 tsp ground coriander
1/4 tsp cumin
1/4 tsp turmeric
Juice of half a lemon


Vaghar
1 Tbsp oil
1/2 tsp black mustard seeds
2 dried hot red chillis, broken in half, seeds removed
Pinch of hing


Method
Bring the water to a boil in a large saucepan, add the lentils.  When the water starts to boil again, cook the lentils uncovered for 5 minutes.  Turn the heat to low, cover the saucepan, and cook the lentils for 15 minutes.  Add the green chilli, ginger, salt and spices.  Mix the dal with a whisk to break the lentils up.  Cover and cook for 10 minutes until the lentils are soft.


To make the vaghar, heat the oil in a small saucepan.  Add the mustard seeds, when they finish popping, add the red chillis and hing.  Quickly add the vaghar to the pot of dal, cover and turn off the heat.  After 5 minutes add the lemon juice.  Remove the red chillis before serving.


Serves 4

Thai Red Curry with Tofu

Ingredients

2 Tbsp oil

2 Tbsp red curry paste

¾ cup coconut cream

¼ cup water

1 Tbsp shoyu

1 tsp salt

1 tsp sugar

4 cups mixed vegetables i.e. 

Cauliflower and Broccoli, cut into small florets

Carrot, diagonally sliced

Green beans, cut into 1 inch pieces

3 kaffir lime leaves

15 red basil leaves

300g tofu, cut into 1" cubes

3/4 cup Jasmine rice

1 1/2 cups water

Method

Bring the rice to a gentle boil over a high flame, reduce the heat as low as possible, cover and cook for 20 minutes.

Heat a deep fryer to 170C, fry the tofu until golden, about 3-4 minutes, drain and set aside.

While the rice is cooking, heat the oil in a large saucepan over a medium flame.  Briefly fry the curry paste, then gradually add the coconut milk, water, shoyu, salt, and sugar, mix well and bring to a simmer.  Add the veges, mixing well.  Reduce the heat slightly and simmer for about 5 minutes, mix in the tofu, cook for another 5 minutes or so, stirring occasionally, until the vegetables are tender and the rice is cooked. 

Serves 2

Vegan Sausage Rolls

Ingredients
2 1/2 sheets flaky puff pastry
300g Sanitarium vegie sausages
1 medium carrot
1 medium onion
1/4 cup breadcrumbs
1 tsp dried thyme
1 tsp dried oregano
ground black pepper, to taste
2 medium potatoes, peeled and cooked
1 Tbsp tamari
1 Tbsp margarine
olive oil


Method
Preheat the oven to 200C.  Using a food processor with a metal chopping blade, add the sausages and process until finely chopped.  Remove and place in a large bowl.  Do the same with the carrot, then onion, mixing in the bowl as you go.  Add the breadcrumbs, thyme, oregano and pepper to the bowl, mix well.  Put the potatoes, tamari, and margarine in the food processor and process until smooth.  Add the potato mixture to the ingredients in the bowl, mixing well.


Now the fun part.  Cut the pastry sheets in half.  Use you hands to reform the mixture into a sausage shape to fit the pastry, make sure you leave enough space for the pastry to over lap.  Wet the bottom edge of the pastry with a little water, roll the pastry over the sausage mix, pressing the edges together to form a firm roll.  Cut the roll into four, place on a baking tray, continue making the rest of the rolls in the same way.  Brush the finished rolls with a little olive oil, use a sharp knife to cut a couple of holes in the top of each roll.  Bake for 20-25 minutes until the pastry is golden.


Serves
Makes 20 sausage rolls