An Indian Inspired Vegan Feast For One

How to know you found a keeper in your boyfriend: he buys you recipe books on special occasions. Last year for my birthday, shortly after I went vegan, Liam bought me “A Vegan Taste of Mexico” by Linda Majzlik. Mexican food is some of my absolute favourite – IMO burritos are on par with tea for being a decent mood fixer and there’s nothing quite like a decent plate of nachos. This recipe book takes on all the typical flavours of Mexican food but vegan-ises them so you end up with dishes like aubergine enchiladas with red pepper sauce (bloody delightful) and mango salsa (also bloody delightful).

Indian Inspired Vegan Feast

And then for Christmas this year, I ended up with a Vegan Taste of India from the same series. I do love a good curry, and I have some very fond memories of trying a million different sides in various places. Indian food is, unfortunately, something I’ve always been rather rubbish at cooking (aside from when  I used to make kashmiri, which was always excellent but yet to be veganised). This recipe makes cooking it simple – there’s salads and sides and breads galore: essentially everything you need to create a proper feast, vegan style.

I’ve been reading through looking for some inspiration recently and some dishes in there are literally so simple they probably wouldn’t go well for a whole recipe post alone, but I had marked off a handful to try together.

Imagine my delight when Liam said he was working tonight? He hates Indian food/chilli/garlic and so this dish is basically a nightmare for him. Time for an Indian inspired vegan feast.

Indian Inspired Vegan Feast

The only downside to this book is that there’s a bunch of ingredients I can’t get hold of locally. Short of ordering from Amazon, things like mustard seeds, tamarind paste and some of the spices are particularly hard to find. Thankfully there are alternatives, and so long as you have the essentials you’ll be all good.

My Indian Inspired Vegan Treats

As a treat to myself I made garlic potatoes – a side I know and love from my ex managers leaving party and I had the best diced garlic potatoes. I didn’t bother dicing them this time, just made chip-type shapes and still wish I’d made more.

I also threw together what the book describes as “Mushroom Masala” but I feel it would be insulting to call what I ended up with a masala. It was a curry though, spicy and smooth and creamy and everything you want a curry to be – so we’ll go with that.

Indian Inspired Vegan Feast

And lastly I put together the spinach and tomatoes from the recipe. I’ve eaten this a hundred time already and no Indian inspired vegan feast is truly a feast without this side. It’s a super refreshing, light side in contrast with such a rich main and it works perfectly. I used fresh tomatoes that cooked down rather than the canned tomatoes that the book recommends, and being the rebel without a cause that I am, I also used frozen spinach because I forgot to buy fresh.

That’s the beauty of this recipe though, you can throw just about whatever you have in the cupboards together to make them and they still turn out tasty.

If you’re looking to spend a night similar to mine (buried under a blanket eating leftover spinach and watching old Pretty Little Liars with your dog) – all three recipes are down below. I’ve scaled them down a little bit so they’re more portion-appropriate. I will, however, point out that it’s near on impossible for me to make a decent amount of spinach and tomatoes without there being enough to feed about six. Sorry.

Brianne xo

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An Indian Inspired Vegan Feast For One
Print Recipe
Servings Prep Time
1 person 15 Minutes
Cook Time
45 minutes, if you cook each separately.
Servings Prep Time
1 person 15 Minutes
Cook Time
45 minutes, if you cook each separately.
An Indian Inspired Vegan Feast For One
Print Recipe
Servings Prep Time
1 person 15 Minutes
Cook Time
45 minutes, if you cook each separately.
Servings Prep Time
1 person 15 Minutes
Cook Time
45 minutes, if you cook each separately.
Ingredients
Servings: person
Instructions
Spinach and Tomatoes
  1. Pop a tablespoon of vegetable/coconut oil into a warm sauce pan and add in a quarter of the red onion, 1 clove of garlic, and 1 thin green chilli in for a minute or two while you defrost the spinach, if needed.
  2. Dice 2/3 large tomatoes, and add them in with the spinach to reduce them down
  3. Once the spinach and tomatoes are stirred in, add a quarter teaspoon of cumin, plus the same of garam masala, curry powder, coriander leaf (or use fresh if you have any) and season with salt and pepper.
Garlic Potatoes
  1. Dice or slice 1 potato (more if you feel like treating yourself), rinse under some cool water and dry off thoroughly on some kitchen paper.
  2. Dice one quarter o the red onion, one chilli and mince 1 clove of garli, and toss into a frying pan with enough oil to just cover the very bottom, thinly.
  3. Allow to fry for 1 minute before placing in the potatoes. Turn them regularly until they are soft the whole way through an golden brown on the outside.
  4. Once done, place them on some kitchen paper to drain off excess oil before serving.
Mushroom Masala
  1. Dice half of the red onion, one clove of garlic, and one chilli, adding them into a saucepan with 2 tablespoons of vegetable oil or vegan butter and half a teaspoon of cumin.
  2. Dice up 5 closed cup mushrooms, and add to the mix once the onions are brown. Allow the mix to reduce down and cook the mushrooms through.
  3. Scrape 2 tablespoons of coconut cream from the top of a can of coconut milk and stir through, adding in 1/4 teaspoon of curry powder, half a teaspoon of coriander leaf, 1/4 teaspoon of garam masala, 1/2 teaspoon grated ginger, and 1 teaspoon of tomato puree. Stir through and reduce until thickened slightly.
Recipe Notes

The original recipe called for soya yoghurt in the masala but I had none, so subbed with coconut cream to experiment and it worked fine but was slightly thinner inconsistency.

The book also calls for fresh herbs/spices but I used dried which also worked absolutely fine.

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7 thoughts on “An Indian Inspired Vegan Feast For One

    1. This is actually one of the first times I’ve tried to actually cook proper Indian inspired dishes too! I tend to just stick with whatever is easiest to throw together haha. It’s worth splashing out sometimes though! x

    1. Ah I’m so glad you like them! I’ve been really trying with my photos lately so it’s nice hearing people like them! I can’t wait to make this again, it was so so tasty xx

  1. Mmmmm this looks so good, I love a good indian curry! Especially with those potato wedges! Thanks for sharing the recipe. Also, are there any Asian Supermarkets near you because you might be able to find some of those ingredients in there?

    Sally ~ DiagonSally

    1. I wish there were some international markets! I live in a super small village surrounded by other small villages, so they usually end up being absolutely ages away 🙁 I don’t mind subbing ingredients sometimes though, it usually means getting creative! x

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