All Things Veggie

On the weekend Tom and I went and checked out a Vegetarian Food Festival that was held at the Sadhu Vasmani Centre. It's an annual event themed on showing people the delights of vegetarian and vegan food. 

There were an amazing array of cuisines; north and south Indian, Chinese, Malaysian, Thai, Italian and Lebanese food as well as eggless cakes, smoothies and yoghurt drinks. 

When we arrived we purchased coupons which could then be used at the stalls. All the food was home made and looked delicious, at a very reasonable price too. 




What we ate:

This was a chickpea dahl topped with onion and tamarind + poppadoms with cumin seeds. So good!

We also shared these samosas made with chickpea flour. There was aubergine, potato and whole chilli peppers! Somehow I could handle a whole chilli but had a spice attack on one of the potato samosas?! The sauce was a spicy coriander chutney. 

So when dinner time arrived you think we'd be all spiced out. Strangely enough no! We both really wanted more so on with the curry theme it was!

Straying away a little from the vegetarian theme however, this is what I came up with. Ridiculously easy!

King Prawn Curry with Brown Basmati Rice

Serves 2 

Ingredients:

• 100g (uncooked) brown basmati rice
• 200g king prawns (I used 'already cooked' prawns)
• 1 tin of chopped tomatoes
• half of a yellow, red and green pepper
• 1 onion
• handful of kale
• 1/2 tbsp of curry spices to taste (I used a medium spice mixture which had cumin, chilli powder, coriander seed, turmeric, garlic, cinnamon, star anise, bay leaves and cloves)
• coconut oil

Directions:

• Rinse rice and place in a pan of boiling water. Bring back to the boil then simmer for approximately 30 minutes.
• Add a teaspoon of coconut oil to a large fry pan and add chopped onion.
• Once the onion starts to softed add in the mixture of chopped peppers and continue to cook. At this point I added in my spice mix. Around half a tablespoon but you can adjust for your taste. 
• After a couple of minutes then add the tin of chopped tomatoes and allow to simmer for 10 minutes.
• Lastly add in the prawns and kale and continue to simmer for a couple of minutes. (If you are using raw prawns throw them in 5 minutes after adding the chopped tomatoes.)
• Serve curry with brown basmati rice. Enjoy!