An Eastern inspired vegetarian dinner

There have been a few incidents over the last few weeks which got me thinking and cooking. Over the St.Patrick's day weekend I ended up going out with a very good college friend. Before we hit the town it was necessary to have a good feed. No...no potatoes this time. Curry. Thai red curry to be precise. Chicken Thai red curry. YES, YES..I know...I'm supposed to be a vegetarian there are two caveats to Lent. One, apparently Sunday's don't count. I'm slightly sceptical about that one. Two, St.Patrick's day doesn't count either. This one I heard from the priest so I'm going to say there is some ecclesiastical basis to it.

 So I had a great plate of spicy, tasty Thai curry. It was amazingly good. But what really interested me about the particular meal is that we were sharing it with a 2 year old. Who set into eating it with great gusto. I've often been cynical about fussy eaters. If children are given food (not choice) they'll eat what's put in front of them. Yes, of course there are some foods that children won't like due to taste (children have many more taste buds than grownups) but if you don't let them try, or assume that they won't like it, then in my opinion, your setting yourself up for years of misery and pickiness when it comes to the dinner table. It was so refreshing to see a child eat what was put in front of him, rather than push it around the plate, cry, scream, kick, or throw the food away (And yes, I have seen ALL of the above). 

Another moment arrived this past weekend, following a night away. I got into a conversation about hummus. I'd been on a bit of a pesto kick of late and had forgotten how creamily yummy hummus was.


 I also forgot to  post the 3 recipes I had for hummus a few weeks back. Hummus is pretty versatile and with your base of chickpeas and tahini you can add an flavour you want. My favourite shop bought one is the Tesco sweet chilli, but it the use by date on them are awful and I've never managed to finish a tub within the time frame + 3 days. So when I arrived home I decided to make a pot of hummus favoured with my left over sun dried tomatoes from my pesto making time. 

So for my vegetarian feast, which would make a nice romantic meal (unlikely in my case) / Saturday night dinner / dinner party food / or cooked separately for different reasons will include : home made sun-dried tomato hummus with naan breads and  vegetarian tikka masala.
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For the sun-dried tomato hummus:
1 can of chickpeas - drained
60ml tahini (I used a light version)
about 8 sundried tomatoes -drained of their oil
2 cloves of garli
60ml lemon juice
2tbsp olive oil (you may need more, depending on how you like the consistency of your hummus)
salt, pepper and smoked paprika to taste. 


Put all the ingredients into a food processor and blend together until smooth. 

Serve with toasted nann bread and olives

For the curry paste:
4 garlic cloves
1 thumb sized piece of ginger - peeled and chopped
1tsp cayenne pepper
1bsp smoked paprika
2 tsp garma masla
1/2 tsp sea salt
2 tbsp sunflower oil
2 tbsp tomato puree
1 tbsp dried chilli flakes
1tbsp dessicated coconut
2 tbsp ground almonds
1 tsp cumin seeds
1 tsp corriander seeds.

In a small frying pan, toast the cumin and coriander seeds until fragrant. 

Put into a pestal along with the rest of the spices and grind down.

In a food processor but all the other ingredients and the mixed spices.

Blend together until it forms a smooth paste (it make it smoother, I return it to the pestal to finish it off)

I know it seems a waste of time making your own curry paste but hoenstly, there is no comparison to shop bought ones (which are grand when you're in a hurry) if you have the time, make your own, you won't regret it - I promise. 
This mix makes about enough for 2 currys that will serve 4 people. It keeps well in the fridge, in an airtight container. 

To make the curry:
1 red pepper - chopped into similar sized pieces
1 sweet potato, peeled and choppped into chucnks
100g quorn chicken pieces
1 can chickpeas, drained
1 onion, chopped
1tsp coconut oil
1 can chopped tomatoes
200 mls reduced fat coconut milk

1. Sweat the onion in the coconut oil over a medium heat. 

2. Add the curry paste and fry until fragrant.

3. Add the sweet potato and pepper and cook for 5 mins

4. Add the tomatoes and quorn and simmer for 20 mins. 

5. Stir through the coconut milk and add the chickpeas. Cook for another 5 mins. 

6. Test a piece of the sweet potato to make sure it's cooked through. 
7. Serve with boiled rice.