Sunday was a working day for me – I spent it building my son's new website. However, during my coffee breaks I made three vegetable dishes for my lunch, which I actually ate in the evening while watching the football. I wasn't planning on making curry, hence the lack of fresh coriander – and living in rural Andalucía, you have to plan ahead or grab a bunch when you get the chance.

Meat Free Sunday Lunch - Casa Adora

Quick Chickpea Curry

Ingredients:

• 1 jar chickpeas
• 1 red onion, finely chopped
• ½ tsp cumin seeds, toasted
• ½ tsp mustard seeds, toasted
• ½ tsp nigella seeds, toasted
• A piece of cassia bark or cinnamon
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp coriander powder
• 1 tsp turmeric powder
• Water
• Salt, to taste
• ½ inch fresh ginger
• 2 garlic cloves, crushed
• Pinch of chilli flakes
• Vegetable oil or ghee
• Garam masala, to serve

Method:

1. Blitz the ginger and garlic with a pinch of salt, drizzling in a little water to help things along.
2. Heat 3 tbsp of oil or ghee in a pan over medium heat with the cumin, mustard and nigella seeds and the cassia bark. When the seeds begin to pop, add the onion and sauté until soft.
3. Add the ginger and garlic paste, ground cumin, coriander and turmeric powder. Sauté until aromatic, then sprinkle in the chilli flakes.
4. Add the tomato paste and cook further until the oil begins to separate, adding a little water if it sticks to the bottom of the pot.
5. Stir in the chickpeas and pour in enough water to cover them. Let the curry bubble away until tender.
6. Season and simmer until most of the liquid has evaporated. Sprinkle with garam masala before serving.

Vindaloo Spice Mix

Ingredients:

• ½ tsp turmeric
• 1" cassia bark or cinnamon, lightly toasted
• 1 tsp fenugreek seeds, lightly toasted
• 2 tsp mustard seeds, lightly toasted
• 1 tsp coriander seeds, lightly toasted
• 2 tsp cumin seeds, lightly toasted
• 1 tsp ginger powder
• 1 tsp black peppercorns, lightly toasted
• 2–3 cloves, lightly toasted
• ½ tsp cardamom seeds, lightly toasted
• Pinch of chilli flakes

Method:

1. Grind everything together until you have a powder.

Spiced Carrot & Cauliflower

Ingredients:

• 2 tbsp vindaloo spice mix (above)
• 2 garlic cloves, grated
• 1 tsp turmeric
• Lemon juice
• 1 small tub plain Greek yoghurt
• Olive oil
• Pinch of paprika
• Pinch of white pepper
• Pinch of sea salt
• Carrots, scrubbed
• Cauliflower florets

Method:

1. Mix all the spice, yoghurt and oil ingredients together.
2. Brush over the scrubbed carrots and cauliflower florets on a lined baking sheet.
3. Bake in a preheated oven at 200°C for around 25 minutes, turning occasionally, until charring spots appear.

Boiled Egg Curry (for one)

Ingredients:

• 1 hard-boiled egg
• Vegetable oil or ghee
• 1 onion, roughly chopped
• 2 tomatoes, chopped
• 1 green chilli
• 1 garlic clove, grated
• 1 tsp fresh ginger, grated
• 1 tsp ground coriander
• ½ tsp ground cumin
• ¼ tsp ground black pepper
• ½ tsp garam masala
• ½ tsp turmeric powder
• ¼ tsp cayenne powder
• 1 tbsp mango chutney
• Pinch of sea salt
• Water

Method:

1. Fry the onion in oil or ghee over medium heat with a pinch of salt until golden. Set aside to cool.
2. Blitz the cooled onion with the tomatoes and green chilli to a paste.
3. In the same pan, add a little more oil or ghee, then the paste. Cook for 2–3 minutes.
4. Stir in the ginger, garlic and all the dry spices. Fry until the oil separates.
5. Pour in 200ml water and bring to the boil. Simmer until the liquid has reduced to your liking. Stir in the mango chutney.
6. Slice the egg lengthways and place in the pan. Turn off the heat and let it sit for 5 minutes.

Footnote 

This meat free sunday lunch recipe is part of my Curry Recipes collection. Wonky photos, proper food, genuine adventures – The Flexible Chef