How to Make Healthy Vegetarian Foods Recipes

I have never had a desire to make a  Korma  at home  until I ate one a few months back and was reminded of its loveliness.  It was quite yummy a little reminisce of Thai Green Curry, which I really love.  It was made with pumpkin and green beans and made a pleasant change from rich spicy tomato based curries.   So in order to remedy having never made a korma in my home, I was finally ready to give it a go and i t was quite delicious  and despite its long list of ingredients I think this is one of the worlds most easiest recipes.   .  Although, I think I may have added way too much coconut milk as it was drowning all the vegetables, still it tasted lovely.  I think my mother in law would like it too as it was not overly spicy.   This Vegetable Korma Soup is perfect for those evening when you want to curl up in the corner of your soft and watch a movie.  I don't watch many Bollywood movies these days as I did in my childhoo...

Eat Your Greens on World Vegetarian Day. Although a little spicy, this plate of food made for an interesting eat.  This Tamarind Edamame, soy and Green Beans dish is more of a stir fry than a curry.  There is crunch from the green beans also known as pole beans, and different flavours of green  from the garden peas, edamame and soy beans. I know stuffed  I like tamarind a lot.  Its one of those ingredients that I reach for when I have a sore throat - its not like honey, but more marmite, but the flavour of tamarind are more sweet and sour, than yeasty. D is not that keen on it, but will accept it as long as it does not dominate the whole meal, and this certainly does not.  Its subtle.  The tamarind lends a mild citrus twang with a hint of sweetness.  I think this dish was suitably moist as its not overly saucy, but if you want more sauce, then please feel free to stir in some coconut milk - how much is up to you. Other Tamarind Rec...

The Welsh leeks season is coming to an end and I thought I'd make the most of it in this big bowl of Green Chile.   This was not your typical chili as the spice flavours were toned down by the sweetness from all the greens including the leeks.  Also the  green from the leeks were a bit muted, but were uplifted by the addition of soya and edamame beans and peas (from the freezer) and a final garnish of fresh chives from the garden plot.  I thought the bowl of Green Chile was going to be mellow from the sweet leeks, so I decided to make a Pineapple and Jalapeno Salsa to go with it.  This uplifted the dish with another dimension of spice and warmth. I will share the recipe for the Pineapple Jalapeno Salsa in the next couple of days.  I am sharing this Bowl of Green Chili with The VegHog  - You still have a day to share your  #EatYourGreens  recipe with the  VegHog .  I am also sharing this recipe with     hosted by Fi...