Tag Archives: vegetarian chicken curry

Jerk spiced paneer, soya chunks and button mushrooms

30 Apr

Jerk spiced paneer, soya chunks and button mushrooms

Jerk spiced paneer, soya chunks and button mushrooms

 

I know that it isn’t hot yet, but we have been eating outdoors a fair bit lately, and I’m not just talking sandwiches, obviously.

Yesterday we sat and ate vegetable dosa in what my 2 year old calls, ‘the tree house’. It is in fact the playhouse that sits above his slide and adjacent to the swings. I had my phone with me and as it pinged away, he raised his voice, ‘No, talk to me mumma, put it away!’ so I did.

I asked him what he wanted to talk about. ‘Hold my hand mumma, let me think about it’. So we looked up at the sky and we talked about how Venus was hiding behind the birds and that there is a man in the aeroplane that is going to Australia to get a kangaroo, but we weren’t sure whether he needed a rocket.

I felt enchanted, very blessed and actually I reflected on how much I am un-doing in my life. Most of my life I have concerned myself with the ‘doing’ part and sometimes it feels as though it is going against the grain. I was eating messily outdoors, somewhere where I shouldn’t really be eating. But it gave my boy joy. I am not the mother I thought I would be and I am not the mothers around me. Am I un-learning? Work-wise I am leaning towards what my instincts told me maybe 15 years ago. Sometimes un-doing is as, if not more forward-driving than doing.

Jerk spiced paneer, soya chunks and button mushrooms

So, in the spirit of eating outdoors and warmth of some kind…its jerk time. I am sharing this recipe with you because it is one of my better jerk mixes and I am excited by it. I am a fan of the sweet heat and deep aromas and colour of jerk. The key ingredient is the all spice berries and although I have seen versions using honey and syrup, probably to give it stickiness, I wouldn’t because brown sugar helps to bring out the depth in this one.

I know that jerk chicken is often barbequed or roasted but I don’t think it works so well with soya or vegetarian jerk chicken. I have cooked it in the pan and it tastes mighty fine this way.

Jerk spiced paneer, soya chunks and button mushrooms

Ingredients

150g paneer chunks

150g soya chunks

200g button mushrooms

2 tbsp. cooking oil

One medium onion, thickly sliced

For the jerk seasoning

2 tbsp. fresh thyme

The juice of one lime

2 tbsp. soft brown sugar

1 tbsp. ground all spice

½ tsp. ground cinnamon

½ tsp. ground nutmeg

½ tsp. ground black pepper

3-4 scotch bonnets, finely chopped

2 tbsp. agave nectar

Salt to taste

3 spring onions, chopped

2 tbsp. soy sauce

Method

  1. To make the jerk seasoning paste blitz all of the ingredients together in the food processor, getting it as close to puree as possible.
  2. Shallow fry the paneer and soya chunks in a non-stick pan and allow it to crisp up before letting it cool down
  3. Take a bowl and pour the seasoning over the paneer and soya chunks and let them chill in the fridge for a couple of hours.
  4. When you are ready to cook the paneer and soya chunks, remove them from the fridge and then heat the remaining oil and sauté the onion and mushrooms for 2-3 minutes before adding the paneer and soya chunks.
  5. Cook for 7-8 minutes before serving hot and steaming. I served this dish with orzo pasta but you could use rice instead.

 

Soya chunk curry in a spinach and jalapeño base

11 Apr

Soya chunk curry in a spinach and jalapeño base

There’s a lady called Agnes in my aqua-fit class.

Soya chunk curry in a spinach and jalapeño base by Deena Kakaya

 

My mind has a tendency, even on an average and non-pool day, to go into overdrive and often feels like it’s floating away with the echoes of the pool. Light and drifting. Sometimes sinking. Washing and leaving.

‘Get those knees up HIGH, come ON ladies and gents!’ and I wonder where it is all going to end up in 5 years’ time. Oh my goodness, I’ve just realised how old I will be in 5 years’ time. Am I focusing on the right things? Do we move or do we stay what of the house prices. I can’t send him to school in this area, look at how much I have invested in him. Look at what it has yielded; he’s so polite, smart, and sweet and never hits another child, ever. But what of those house prices. More work, move abroad, or to invest, what to do? ‘Oh I am getting them up high, I have lots of practise, he he, he’ yells Agnes. I laugh, with the group, in the present.

‘Rocking horse AND TRAVEL’. What am I doing with this body, why haven’t I been eating those iron tablets regularly, why haven’t I removed this chapped nail varnish from my nails? I miss looking after myself, but that’s a ridiculous thing to say. I should make more time. How long does it take to put some hair oil in my hair at night? Exactly. Some oil in the bath? Some lovely hand cream. And I need to eat better too, I need to cut those cakes out. I come from a family of diabetics; do I want to be one of them? No! ‘oh, I love that rocking motion, you know what I mean!’ chuckles Agnes, then there’s a room full of echoes to the same tune, including mine.

‘PUMP those arms, come on, PUMP, and PUMP’ I need to get sink unblocker. I need to get the house sorted, I can’t live like this, I’m going to go mad if I continue cooking in that kitchen, and it HAS to get fixed. I cannot believe the neighbours have built their entire extension without planning permission or even telling us. It’s looking worryingly light-reducing. More paperwork to deal with, great. ‘Oh I like it, I love it, I like a bit of pumping action, ha ha ha’…belly laughs all round, Agnes throws her head back.

We all need an Agnes in our heads don’t we, well, I do anyway. Clearly.

Just like Agnes, I like it hot. This curry is hot, tangy, and fresh with green glory and has a tang! Again, I am sharing with you an unusual recipe, I don’t think I have cooked spinach and jalapeno peppers in a curry in quite this way, but believe me…it works SO well.

Cooks note: I have used vegetarian chicken from the TKC brand available in wing-yip and it works fabulously. I have also used meet the alternative which is pretty good. I would not use those popular vegetarian chicken products that are made from mushroom protein for this dish.

Soya chunk curry in a spinach and jalapeño base by Deena Kakaya

Ingredients

400g soya nuggets

200g fresh spinach leaves, very finely chopped in a food processor

175g jalapeño peppers in brine, 100g pureed and the rest finely chopped

3 cloves of garlic, finely chopped

One medium onion, diced

Salt to taste

1 tsp. cumin seeds

1 tsp. coriander powder

½ tsp. garam masala

450ml water

1 tsp. cumin powder

½ tsp. turmeric powder

The juice of half a lemon

2 tsp. tomato puree

2 tbsp. cooking oil

Method

  1. Defrost the soya nuggets per the packet instructions
  2. Heat the oil in a pan and add the turmeric, cumin and allow the seeds to sizzle. Then stir in the onion and salt then sauté until the onions have softened.
  3. Add the garlic and sauté for a further minute before adding the soya nuggets and coat them well in the tempering.
  4. Sprinkle in coriander powder, coriander powder, garam masala, and grow the tempering to a to a high heat over 30 seconds to a minute then pour in 250ml of water and stir in the tomato puree.
  5. Cook the soya until most of the water has evaporated; it should take about ten minutes.
  6. Add the spinach and cook the curry for a further 3-4 minutes.
  7. Add the jalapeno puree and the sliced jalapeno peppers and cook for a further 3 minutes before turning off the heat.

 

 

 

Proper mock chicken curry

8 Aug

Proper mock chicken curry

 
It was my sister in laws birthday party this weekend just gone and one of the things I heard people talk eagerly about was the food.  More specifically, the meat dishes.  I made the chickpea curry, but it was undeniably the meat that got the hands rubbing with the the jack-in-the-box walk going towards the trays of brightly coloured animal curries.  So I had a good look at them.
 
They looked like thick and happy curries…the sort where you know balanced spices had infiltrated the meat.  One was green…but the green looked fresh and healthy, not bitterly blackened.  The other was juicy and red and looked quite luscious, full of aromatic spices.  I watched cousins and friends tuck in with both hands…lots of mmm’s and aahs.  ‘You don’t know what you’re missing’ they said shyly in between sucks and unrestrained noshing.  So it got me thinking, why do people just love a chicken curry? 
 
I converted to vegetarianism at the age of 12, so I do remember what a chicken curry tastes like and I know my dad made a scrumptious one. But why is it a national favourite? Why do I people get hankerings for it, define it as their weakness and why do mouths salivate at the thought of chicken curry? 
 
Is it the texture? You know, the fact that is has a bite and oozes with curry juices with every mouthful? Is it the flavour of chicken (eww), or is it that chicken just soaks up all the flavours of a curry completely, ravenously and then generously releases then with each bite? 
 
Being a vegetarian, I don’t miss or desire the flavour of chicken.  I don’t want to eat an animal and yes I am raising my little one as a vegetarian. But that doesn’t mean I don’t like food with a bite and food that does all of those sensational things I just described with chicken curry.  I haven’t yet shared a mock chicken curry recipe for a reason.  I am categorically saying that I find the meat replacements available widely in supermarkets, less than impressive.  They’re rubbery, rather dry and taste mushroomy.  Why would I want to make a curry out of that?! Gross.  Frankly, I find recipes shared in magazines using that meat replacing rather unappealing. Yuck.
 
Oh but the Soya and potato chunks dubbed as mock chicken in Wing Yip (oriental supermarket)…now that’s the stuff.  Whenever I make a curry out of that stuff we have finger licking, sighing, leftover watching and even picture-taking in abundance. I kid you not…this is the probably the best mock chicken for a curry that I’ve come across.
Image
 
Recipe for proper mock chicken curry
 
Ingredients
 
TKC vegetarian chicken pieces 500g
2tbsp vegetable oil
One medium sized red onion, finely diced
2 cloves of garlic
Thumb sized piece of ginger, minced
500ml water
3 tsp sambal oelek 
150ml blended tinned tomatoes
A squeeze of lemon juice
 
The spices; 1 tsp cumin seeds, 1/4 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp garam masala, 1 tsp paprika, salt to taste
 
Method 
1. Defrost the mock chicken and leave it to a side once defrosted
2. In a non stick pan heat the oil before adding cumin seeds and allowing them to sizzle. Then add the onion, salt and turmeric and sauté until the onion starts to soften. Stir in the garlic and ginger paste and sauté for another couple of minutes
3. Stir in the cumin powder, coriander powder, paprika and mix well and com for another minute.  Then add the lemon juice.
4. Stir in the mock chicken and coat in the paste ensuring full coverage.  Add the hot water and the tomatoes and then bring the curry to a simmer before sprinkling in the garam masala and blending in the sambal oelek.
5.  Turn the curry down to a gentle simmer on a low flame and cook for 20minutes.
Serve with rice, chapatti or pasta.
 
 
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