I have been vegan since January 2018 and I am lucky the dishes were easy to adapt to make them vegan-friendly so today I am sharing 4 easy vegan-friendly Indian Street Food recipes in the hopes of inspiring you to give them a go!
Mogul Aubergine Curry
Ingredients:
- 2 tbsp. vegetable oil for frying
- 1 tbsp. cumin seeds
- 1 tbsp. coriander seeds
- 2 tbsp. turmeric powder
- 1 tbsp chilli powder
- 5 fresh curry leaves
- 3 green cardamom pods (split open)
- 1 tbsp. salt
- 2 whole green chillies, finely chopped
- 2 tbsp. fresh ginger finely chopped
- 2 tbsp. fresh garlic chopped
- 4 small onions, finely diced
- 4 large tomatoes finely diced
- 1 large Aubergine cut into cubes
- 1 x 165ml tin chopped tomatoes
- 2 x 165ml tin coconut milk
- 500ml vegetable stock
Method:
- Fry off cumin and coriander till golden brown.
- In a pestle and mortar, grind together all the dry spices. Next add garlic, ginger, and fresh chilli to form a paste.
- In a large saucepan, fry the onions till lightly coloured then add the spice paste and aubergine, stir well. Cook for 2-3 minutes.
- Add the fresh and tinned tomatoes to the onions and aubergine and cook for 5 minutes.
- Pour in the stock and bring to boil then reduce to a simmer for 30 minutes.
- Finally, add the coconut milk and keep on a simmer to reduce.
- Season to taste.
- Serve with rice and garnish with coriander leaves.
Mogul Aubergine Curry
Spiced Vegetable Biryani
Ingredients:
- 2 tbsp. vegetable oil
- 1 large onion, finely sliced
- 2 large sweet potatoes
- 1 small cauliflower
- 1l vegetable stock
- 3 tbsp. hot madras paste
- 1 red chilli, finely chopped
- A large pinch of saffron
- 2 tsp. mustard seeds
- 500g basmati rice
- 140g trimmed green beans
- Juice of lime (once cooked)
- Roasted cashew nuts, garnish
- Coriander leaves, garnish
Method:
- Preheat the oven to 220°C/gas 7/fan 200°C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.
- While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
- Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190°C/gas 5/fan 190°C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts.
- Serve with a pile of poppadoms and a bowl of raita.
Spiced Vegetable Biryani
Onion and Fennel Bhaji
Ingredients:
- 3 large white onions
- ½ tbsp. fennel seeds
- 4 tbsp. gram flour
- 1 chia egg: mix 1 tablespoon chia seeds + 3 tablespoons water and let sit for 5 minutes
- 1 tbsp. turmeric
- ½ tbsp. cumin seeds
- 1 tbsp. salt
Method:
- Finely slice onions and add salt.
- Crush the fennel and cumin seeds.
- Add chia egg, flour and turmeric and combine.
- Roll into golf ball sized balls.
- Deep fry in veg oil at 170°C until golden brown.
- Drain off any access oil and serve.
Onion and Fennel Bhaji
Cucumber and Mint Raita
Ingredients:
- 250ml dairy free yoghurt
- 1 cucumber, grated or finely chopped
- large handful mint leaves, chopped
- large pinch salt
- 1 lime (zest and juice)
Method:
- Wrap the grated cucumber in a tea towel and squeeze out any excess water once salted for 10-15 mins.
- Mix together all the ingredients and serve chilled as an accompaniment to any curry
