V-Gang Gobi Christmas Curry Recipe:
50ml veg oil 2 onions, chopped 4 cloves of garlic, grated 1 inch of ginger, grated 3 green chillies, sliced 2 tbsp Bengali 5 Spice 1 tbsp turmeric 4 tomatoes, roughly chopped 1/2 tsp ground cardamom 2 tins of coconut milk 2 bay leaves 1 cauliflower, in florets 1 tin chickpeas, drained 100g frozen peas
For the Tempura cauliflower
150g sliced cauliflower 100g rice flour 100g sparkling water
Pomegranate coconut cream toasted coconut
- Brown the onions on a medium heat before adding the bengali 5 spice.
- Then add the garlic, ginger and chilli and continue to fry for 1 minute before adding the turmeric and cardamom.
- Then stir in the tomatoes and cook for 3 to 4 minutes.
- When it has cooked down, add the cauliflower, coconut milk, bay leaves, and chickpeas and simmer for 20 minutes.
- Add the peas before taking off the heat.
- Whisk the sparkling water into the flour to make a smooth batter. Dip the pieces of cauliflower in the batter and drop into a fryer at 180.
- Drain and serve on top of the curry with drizzles of coconut cream, pomegranate, toasted coconut and coriander.
Sweet & Sour Carrots Recipe:
- 1kg carrots, halved lengthways
- 50ml veg oil
- 100ml soy sauce
- 75ml maple syrup
- 3 cloves of garlic, sliced
- 3 red chillies, sliced
- 4 spring onions, sliced
- 2 tbsps malt vinegar
- 4 tbsps panko breadcrumbs, toasted
- 1 tbsp hemp seeds
- 1 tsp gochugaru chilli flakes
- Micro mint
Boil the carrots until just tender in salted water. Drain and cool. In a pan on a high heat, fry the garlic and chillies for a few seconds before adding the soy and maple syrup. Bring to a boil and then add the carrots and toss to coat. Stir fry for a few minutes before adding the spring onions, cook for one more minute and then take off the heat. Top with the toasted panko, hemp and micro mint.