When the lovely people at Holy Cow! sent me a selection of their vegan curry sauces, I really wanted to think outside of the box and make something with them, other than an, albeit delicious, curry.
We have curry most weeks, and I love experimenting with spice blends and unusual, traditional ingredients. These totally natural ready made sauces are the perfect way to make a home cooked meal without the long prep and simmer time needed for a deep, rich curry sauce.
So, whether you’ve got batches of homemade sauces to put to use or you have Thai, Chinese or other curry sauces, they will all work beautifully in these fun, curry based dishes.
Curried Tofu Cobbler:
This is a great twist on a savoury, comforting cobbler and would work with an array of vegetables so use whatever you like and have on hand.
Set a non stick pan (preferably ceramic Eco or cast iron) over the highest heat. Add a block of cubed, firm tofu (400g/14oz) and half of a (approx 250g/9oz) sachet or jar of curry sauce (I used Holy Cow! Goan Curry Sauce). Cook, stirring from time to time until the sauce has reduced to a paste and the tofu golden and crusted with the sauce.
Add in a handful of halved button mushrooms, a sliced red pepper, a sliced onion and 2 sliced carrots with the rest of the sauce. Add a cup of vegetable stock and bring to a simmer. Preheat the oven to 200’c/400’f.
Make the topping, whisk together 1.5 cups of plain flour, 1/2 cup gram flour, 1 tbsp baking powder, 1 tsp bicarbonate of soda and 1 tsp sea salt. Add in a tsp of spice (I use homemade chaat masala, but any curry blend or pure ground coriander will be lovely) and a dash of ground black pepper. Make a well.
In a jug, mix 1 cup of dairy free milk, 1 tsp vinegar and 6 tbsp melted coconut or vegetable oil. Add to the well in the dry ingredients and mix just until moistened and combined.
Stir 1/2 cup of coconut milk or vegan creamer into the vegetables and tofu then transfer to an ovenproof dish, dollop the topping on randomly then bake for 30-40 minutes until the cobbler is risen, golden and free of wet dough when pierced with a knife or skewer.
Curried Squash Soup:
A classic spiced squash soup, made super easy with bags of flavour from a deep curry sauce.
Cube one large butternut squash or a small pumpkin and add to a pot with a (approx 250g/9oz) sachet or jar of curry sauce (I used Holy Cow! Madras Curry Sauce) and 2 cups veggie stock. Simmer for about 20 minutes until the squash is knife tender then puree with an immersion or regular blender (open the steam hole!) then return to the pot and stir in 1 cup coconut milk (lite or regular). Taste and add seasoning if desired.
This is a great way to use up leftover soup, no matter how little you have left. Alternatively just cook the noodles as required on the package directions then toss in curry sauce.
Add leftover soup to a pot and add a 375g/13oz package of dried egg free noodles, add water just to cover and bring to a simmer, adding water as necessary as the noodles absorb the liquid. The idea is not to have anything to drain.
If desired, stir fry veggies and tofu or seitan (I used seitan duck style pieces and aubergine) in a little toasted sesame oil and soya sauce and serve atop the noodles. Top with your favourite fresh toppings such as cucumber, fresh herbs and peanuts (optional)