DONT WORRY VEGAN CURRY!!!
We are living within amazing times, it must be said, as it is as well felt. Food, an integral part in all of our day to day routines. From breakfast to brunch, lunch, snack until home time then dinner – everyone’s a hunger buster winner!
Doing things for the right reasons is crucial in ones personal development, up and forward into your future. During these amazing times of life, energy and above all the incredible abundance of choice when we all go to the shops for food shopping.Diet is integral to ones day of work. Energy is most defiantly required to get us up, get going to fuel us wholesomely throughout the busy working weeks we all maintain. Here, in the new year of 2019 – has seen many people take up new lifestyle choices, new trends to keep fit and stay heathy. This good – very good! Just be sure that the ‘ethical heartfelt box’ is ticked right at the top.
Only the other night (date) The Quantum Creations – Cooking & Mixing Kitchen made from scratch; an incredibly flavoursome epically awesome Vegan Curry! With all the right reasons and more at the heart of this amazing creation. The Cooking and Mixing kitchen, found itself without any curry sauce. (Which is usually pre brought from a shop or supermarket.) The resources at hand were: One tin of plumb tomato’s. A tin of chickpeas. Vegetables which included: mushrooms, garlic, onion, broccoli, with a nice large variety of spice. This included: Madras curry powder, chili powder x 2 varieties, Tandoori curry powder, Bombay curry powder, and ginger.
It was the very first time that a curry or any sauce for food had been made, by scratch before. It just had never been required in the Quantum, Cooking & Mixing Kitchen!
Method of making the sauce
Taking the tin of plum tomato’s, successfully opening the ring pull tin, the Quantum chef then heated a little Olive Oil in a smaller sized pan. Taking some of the chilli powder, for full flavour, a libral 4-5 shakes were added to the oil. Bombay spice was added – a liberal shake of. The lead spice being in this case: Garam Masala spice. Garam Masala is almost on the aromatic smell of aniseed, it elevates the other spices in perfect alignment with the full – flavour sensation. As this was all ‘trial and error’ in the method, the Cooking and Mixing kitchen, then decided to use: Oat milk, Vegan cheese spread from Sainsbury’s as the ‘stabilisers’ in the sauce. It has to be said that this acted in very good fashion for this sauce. Stirring continuously, as the heat is on: high to medium setting brings the sauce into grounds of serving preparation to the dish. Plum tomato’s chopped in pan, using a fork as the sauce is being stirred.
Method of making the curry
1, sweet potato, x 1 tin of chickpeas, mushrooms, garlic, onion, kale and spinach.
Wash, peel, chop sweet potato. Boil for 20 minuets or so until soft. Drain chic peas to add just before sauce is added. Chop garlic, half an onion. Slice / chop mushrooms to your liking. Using a little olive oil heated in the pan, add kale, mushrooms, garlic and copped onion. Add spice (Quantum Cooking & Mixing matched spice of the sauce, chilli is a good indicator. Not to hot or as hot as YOU like is the measure here.) After light frying of above vegetables, add the sweet potato chunks, add the chic peas. Taste for spice levels. Now you can add your home made sauce. The amount created was enough to cover all the ingredient’s. (Feeding 2 of us.)
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We completed the dish with fresh Poppadum’s. Blessed with a great selection from our local fresh, Everest store – (you can find likewise products in local shops to yourself, in terms of area location. If not: Amazon.)
So don’t worry, it’s a full flavour vegan curry!
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