Tag: Coconut Milk

Pumpkin Ragu with Coconut

Dinner, Lunch, Recipes

Time

Prep:

10 minutes

Cooking:

30 minutes

Nutrition Information

Servings: 4

Calories per serving: 275 kcal

Calories per 100g: 70 kcal

Ingredients

1 Hokkaido Pumpkin

1 Onion

2 Cloves of Garlic

2 tbsp of Ginger

1 Chilli Pepper

1 tbsp oil

1 can Coconut Milk (400ml)

1 Boullion Cube

2 tbsp Corn Starch

Salt to taste

Instructions

Finley dice the onion, garlic, peeled ginger and finely slice the chilli. Top and tail the pumpkin, before cutting it in half and removing the seeds and chopping it into bite size chunks. Sauté the onion in the oil on medium heat until translucent, before adding the garlic, ginger and chilli pepper, sautéing until fragrent. Add the pumpkin and a half cup of water, cover with a lid and letting everything simmer over medium-low heat for about 20 minutes, or until the pumkin is just about soft. In a small mug mix together the corn strach with a little bit of cold water until smooth, before adding the mixture and coconut milk to the pumkin. Add the boullion cube and salt to taste, bring to a boil until the liquid has thickened and serve.

Serve

Very tasty over noodles, pasta, rice or just eaten plain.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

If you don’t have require this recipe to be gluten free, or don’t have corn starch, feel free to replace it might some flour. In this case, add the flour before the pumpkin and mix in until the flour is incorporated.

Feel free to replace or leave out ingredients you don’t have or like.

Blueberry Custard Tart | Vegan

Baking, Dessert, Recipes, Snack

Time

Prep:

30 minutes

Cooking:

60 minutes

Rest:

30 minutes

Nutrition Information

Servings: 8

Calories per serving: 202 kcal

Calories per 100g: 285 kcal

Ingredients

For the base

75g flour

50g coconut oil

25g cold water

1tbsp sugar

For the custard

2 tbsp corn starch

200g coconut milk

1 packet vanilla sugar

For the glaze

150g Jam

30g Water

Instructions

Base

Mix together flour and coconut oil until a sand like consistency is achieved. Then add in the cold water, make sure this is very cold. Mix just until the mixture comes together. Form into a ball, flatten it slightly and then let rest in the fridge for at least 15 minutes. Line a 20 cm cake pan or comparable baking dish with parchment paper. Then roll out the rested dough between some more parchment paper, alternatively flatten it with your hands. Place the measures parchment paper to line the cake pan on top of it and placing the rolled out dough in the cake pan. It might need some adjusting or reforming of the dough to fit the cake pan, a glass with stright sides can be usefull to press it into the pan. Make sure that the dough covers the base and comes up about 2 cm on the sides. Make sure to poke a lot of holes into the bottom part of the dough, before letting it rest in the fridge for 15 minutes again. The holes will ensure the base does not rise up too much end up with any air pockets, as the air can escape.

Bake the base

Preheat the oven to 180 degrees celcius. Bake the base for 30 minutes or until it is golden brown.

Custard

Meanwhile, place the corn starch into a small mug along with a small amount of the coconut milk, then whisk this together until the mixture is smooth and has no lumps. In a small pot add the corn starch mixture, the rest of the coconut milk and vanilla sugar. Consistently stir this over a medium-low heat until the custard begins to thicken and coats the back of a spoon. This should take about 10 minutes. Pour into the baked base and bake in the already preheated oven for 30 minutes, or until the custard is set, with a slight juggle in the middle. The custard mixture might bubble slightly while it is in the oven, don’t worry about this, that’s normal.

Glaze

Add the jam and water into a small saucepan and heat it slowly until it bubbles. To get rid of lumps, it may be necessary to whisk the mixture while it heats up. Pour this on top of the baked custard layer, then let the tart cool completely before serving, at least one hour.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

This is a great way to use up jam or marmelade you have at home, so feel free to use any kind that you have at home.

I used canned coconut milk in this recipe, as the fat in it helps the custard to set.

The coconut oil could also be replaced with margarine and the custard could also work with a form of vegan cream or milk, although I recommend the using the coconut milk for flavour.

Coconut & Shrimp Curry

Dinner, Lunch, Recipes

Time

Prep:

15 minutes

Cooking:

30 minutes

Nutrition Information

Servings: 6

Calories per serving: 235 kcal

Calories per 100g: 91 kcal

Ingredients

1 tsp Coconut Oil

1 Onion

2 cloves of Garlic

2 tbsp Fresh Ginger

1 Chilli Pepper

3 tbsp Curry Paste

1 yellow Bell Pepper

1 red Bell Pepper

1 Courgette

1 jar Bamboo Shoots

225g Shrimp

1 (400ml) can Coconut Milk

1 Boullion Cube

2 tbsp Corn Starch

50 ml water

Salt (to taste)

1 Lime (optional)

Instructions

Wash the vegetables and dice the onion roughly. Peel the ginger, then dice it and the garlic finely. Then slice the chili pepper into thin rounds and cut the bell peppers and courgette into long strips.

Add the coconut oil and onion into a large pan and cook on medium heat for about 5-10 minutes, or until translucent. Then add the garlic, ginger and chilli pepper and fry until fragrent, before adding the curry paste and letting it cook for another 5 minutes. If it begins to stick, add a little bit of water and stir. Drain the bamboo shoots and add them, along with the rest of the vegetables to the pan and let cook for another 5 minutes. Then add the (defrosted) shrimp, coconut milk and boullion cube. In a small mug mix together the corn starch and cold water until it’s no longer lumpy and add this to the curry to thicken it. Let it simmer until it’s slightly thickened and the shrimp has turned pink. Salt to taste before serving.

Serve

This curry is delicious served over some rice, but would also be great with some rice noodles. For a slightly more sour taste, serve with lime.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

This recipe can be quite spicy, so if your prefer a milder taste, feel free to leave out the chili pepper and reduce the amount of curry paste slightly. I recommend leaving as much curry paste in the recipe as you can handle though, as this is what gives the curry its distinct flavour.

Feel free to use fresh or frozen shrimp, the frozen variety should be defrosted for at least 30 minutes before use. Alternatively, this recipe would also be very good with some white fish or chicken.

For a vegan option, why not try this recipe with some tofu or chickpeas instead of the shrimp. Also make sure to check the ingredient list on the curry paste to make sure it doesn’t contain shrimp paste.