Hey you! Yes YOU!!! Did you know that before I started my blog, I’d read other people’s food blogs and drool over their photos and kinda wished they were my best friends so they could tell me where they learned to create such stunning images and delicious looking food. Do you do that too sometimes, you know, wish that the person whose content you love would know you’re there?
Kankana’s blog - Playful Cooking - was one of the very first food blogs I read religiously before starting my own and Kankana was one of those people I secretly wished were my blogging friend. This meant that it felt super special when she started following me back on social media and then, over the years actually saw me and noticed me (blush). Now imagine my delight when Kankana asked me to review her debut cookbook THE TASTE OF EASTERN INDIA (FYI I nearly fell off my chair and of course said yes); I’m sharing the results of delving deeper into her cookbook here with you today :).
Now before I share the full recipe for this vegan tomato curry with you, want to know a little bit more about Kankana’s cookbook? I’ll take that as a yes ;).
SO WHAT'S THE BOOK LIKE...
TASTE OF EASTERN INDIA is - as the name suggests - a cookbook filled with recipes inspired by Kankana’s East Indian, Bengali heritage. This means you’ll find an array of curry recipes as well as Bengali snack ideas, sweets and drinks.
As this part of the world is known not just for its flavoursome cooking but also its deep and rich colours, expect beautiful, vibrant photography, shot by talented Kankana herself, to accompany most every recipe.
HIGHLIGHTS FROM THE BOOK INCLUDE...
The recipe I’m sharing here today (which in the book is called Rui March Er Kalia - Fish in sweet and spicy tomato sauce) got me curious and I instantly wanted to make it plant-based. But the cauliflower stew, cucumber ginger stir fry and quinoa split yellow bean pilau also looked super exciting.
WHAT YOU NEED TO BE MINDFUL OF...
This is not a vegan cookbook, though as shown with today’s recipe which was in the ‘fish’ section of the cookbook, I feel many of the recipes are easily made plant-based. Having said that, there’s an entire chapter in the Kankana’s cookbook dedicated solely and completely to vegetarian recipes. However I still wanted to flag this point as I know many of you are predominantly vegetarian.
WHAT YOU NEED TO DO TO WIN A COPY
THIS COMPETITION IS NOW CLOSED! All you need to do for a chance to win is tell me: What your favourite spice/condiment is? Please be quick with your answers, entry to this giveaway closes at midnight (Greenwich Time) on Friday, December 7th, 2018. The winner will be picked and notified within a week of the closing date. THE WINNER IS MOY. CONGRATULATIONS!
Please note this is a world-wide competition and anyone anywhere can take part. However, I'd love to know where you are based so if you can tell me in your answer that would be super awesome. Good luck!
Thanks for reading and see you all next week for more vegan goodness.
Recipe below :).
VEGAN TOMATO CURRY RECIPE
This recipe was adapted from TASTE OF EASTERN INDIA by Kankana Saxena. Please don’t be frightened by the ingredient list. Most will be staples you’ll have in your cupboard, others are easy-to-find spices, which are worth having in your kitchen ;).
Preparation time: approximately 20 minutes
Cooking time: 15-20 minutes minutes (allow extra time to make rice/potatoes if required)
1 onion, peeled and finely chopped
1 tbsp (8g) freshly grated ginger
1 tbsp (10g) freshly grated garlic
1 tbsp vegetable oil (I used rice bran oil)
3 green cardamom pods, crushed
1 cinnamon stick
1/2 tsp ground turmeric
2tbsp tomato paste + 2 tbsp of water
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chilli powder
2tbs ground cashew or almond nuts
1 cup of water (or more if required)
1 can (400g) of chickpeas, draining away access water and washed
Steamed rice or
Naan bread or
Roasted potatoes (find a good recipe here)
Combine the chopped onion, garlic and ginger in a little bowl and set aside.
Place a pan over a medium heat; add the oil and - once the oil is hot - add the crushed green cardamom pods, cinnamon and cloves. Allow them to sizzle for a few seconds and then add the onion/garlic/ginger mixture and pan fry until the onions are soft and translucent. Next add the salt and turmeric and stir for 3 minutes.
At this point add the tomato paste, water, sugar, cumin, coriander and chilli powder. Cook for 3 minutes, stirring every now and then. When everything is combined, add the ground nuts, additional water if required and cook for a further 2-3 minutes before adding the chickpeas. taste for salt and serve with white rice, naan bread or backed potatoes.
BTW - Never want to miss a cookbook giveaway or a vegan recipe? Then please join my mailing list at the end of this blog post. I'd love to have you on board.