What’s better than a good old potato curry? Complete with green lentils and broc…

What’s better than a good old potato curry? Complete with green lentils and broccolini. 

Incredible work by Maria from

earthofmariaa

Check out her easy recipe below:
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Ingredients:
Potato curry with green lentils and broccolini
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
2 tbsp tomato paste
4 cups potatoes, cubed
1 can coconut milk
1 can chopped tomatoes
1/2 cup water
1 tbsp curry powder
2 tsp garam masala
1 tsp cumin
1 tsp turmeric
1/2 tsp paprika
2 cups broccolini, chopped
1 can green lentils, drained and rinsed
Salt to taste
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Instructions:
Sauté the onion, garlic and bell pepper for 2 minutes in either water or oil, then add the tomato paste and cook for a further 2 minutes. Now add the potatoes, coconut milk, chopped tomatoes, water, curry powder, garam masala, cumin, turmeric and paprika. Cook for 15 minutes, until the potatoes start to soften. Next add the broccolini and lentils, and simmer for a further 10-15 minutes, until the potatoes are fully softened. Season to taste with salt before serving.

Sweet Potato, Kale, Cauliflower Curry by Recipe: Ingredients: * 2 teaspoons…

Sweet Potato, Kale, Cauliflower Curry

by veggiepeggy

Recipe:
Ingredients:
* 2 teaspoons coconut oil
* 1 medium yellow onion, diced
* 2 medium sweet potatoes, diced
* 1/2 head cauliflower, small florets
* 3 cups kale
* 3 tablespoon fresh ginger, minced
* 6 cloves garlic, minced
* 1 teaspoon powdered turmeric
* 1/2 teaspoon cumin
* 1/2 teaspoon cayenne pepper
* 1 teaspoon sea salt
* 1 tablespoon apple cider vinegar
* 1 cup tomato sauce
* 1 cup vegetable stock (or water)
* 1/2 cup coconut cream
Directions
1. On medium heat, add coconut oil in a large pot. Add the onion and cook until translucent.
2. Add diced sweet potato and cauliflower and cook for about 4 minutes uncovered. Then stir in the garlic and ginger for about a minute.
3. Add remaining spices; turmeric, cumin, cayenne pepper, and sea salt, and stir for about 30 seconds.
4. Add the apple cider vinegar ed by the tomato sauce, vegetable stock, coconut milk and bring to a low boil. Then reduce heat to low or medium low (until simmering). Cover and cook for 15-20 minutes or until vegetables are tender. Stir occasionally.
5. Taste and add seasoning and salt as needed, remove from the heat. Add in kale and stir to wilt.
6. Optional* Top with fresh cilantro and lemon juice for a delicious garnish.

KL Hokkien mee by . Full recipe below This is a very popular and delicious…

KL Hokkien mee

by woon.heng
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Full recipe below 

This is a very popular and delicious stir-fried noodle dish in Malaysia. It’s an inexpensive but satisfying meal that you can find at many Chinese eateries around KL.

Recipe (yields 3 servings)⁣⁣
Ingredients:⁣⁣
3 servings frozen udon (thawed to room temp) or fresh yellow noodles⁣
7oz firm tofu (pressed)⁣, sliced⁣
4oz Konnyaku slices (optional)⁣
3oz sliced mushrooms (I used King Oyster)⁣
2 cups chopped cabbage⁣⁣
2 cups chopped YuChoy⁣
2 tablespoons finely chopped garlic⁣⁣
oil for cooking⁣
Sauce: ⁣
3 tablespoons Dark Soy Sauce ⁣
2 cups of water ⁣
2 cups of veggie stock ⁣
⁣
1. In a heated non-stick pan with 3 teaspoons oil, pan-fry tofu slices until golden brown, then continue to sauté mushrooms for about 1 minute. Set aside. ⁣
2. Using the same pan, add another tablespoon of oil and sauté garlic until aromatic.⁣
3. Add in the water, veggie stock, Dark Soy Sauce, and bring the mixture to a boil.⁣
4. Place in the noodles and rest of the ingredients (except vegetables), then place a lid over and lower heat to simmer until the sauce is reduced to half.⁣
5. Remove the lid and add in the vegetables, then toss to combine. Let the veggies cook for another minute until tender. Season accordingly.⁣
6. Turn off the heat and serve warm with a side of sambal or chili sauce.⁣
Note: Sauce will thicken slightly once it’s cooled down & adjust stock or water accordingly if using different types of noodles. ⁣

Crispy Bottom Veggie Buns!!⁣ . By . Recipe: . INGREDIENTS . Dough (makes 10 bu…

Crispy Bottom Veggie Buns!!⁣
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By woon.heng
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Recipe:
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INGREDIENTS
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Dough (makes 10 buns)
300 g [~2 1/2 cups] all-purpose (plain) flour see notes below if using cups
175 ml [3/4 cup] hot boiling water
a pinch of salt
Filling and Seasoning
1/2 lb [250g] green beans chopped
14 oz [397g] firm tofu pressed and mashed
1 small carrot finely chopped
a handful of chopped cilantro
3 teaspoons toasted sesame oil
1 teaspoon salt adjust accordingly
1 teaspoon white pepper
Other
oil for cooking
sesame seeds
a handful of chopped green onions

INSTRUCTIONS
 
Dough
To make the bun wrapper, place flour and salt into a large bowl and mix until well combined. 

Make a well in the middle and pour in the hot water. Using a spatula, fold in all the flour until a shaggy dough forms with no dry spots of flour in the bowl (if there is, add cold water, 1 tablespoon at a time). 

Transfer the dough onto a cleaned surface and knead into a dough, about 10-12 minutes. Cover with a damp towel and let it rest for 30 mins.

Filling
Meanwhile, place tofu in a nutmilk bag and wring out all the liquid. 
In a heated non-stick pan with 2 teaspoons of oil, sauté chopped green beans for about 2 minutes or until green beans turn to a darker green.
Place cooked green beans into a bowl along with the tofu, carrot, and seasoning ingredients. 
Mix all ingredients until well combined and divide the mixture into 10 portions. Using your both of your palms, form it into a patty-like shape.