The moment I pull out the jar of peanut butter while making dinner you know it is about to get real. Adding peanut butter to a stew or soup instantly turns it into a comforting indulging dish that will make the best leftovers. Trust me, you need this comforting peanut spinach stew on your dinner table.…
One of my favourite types of comfort foods are rice and curry. If you’re like me and love warming and spicy dishes you should give this one a try. It only took me about 30 minutes to make this coconut kidney bean curry and it makes for amazing leftovers.…
We are in the midst of a pandemic, being is reflected by the empty shelves all across the supermarkets. So with the very few ingredients left available I decided to make a meal that would last me a couple of days. This creamy broccoli soup turned out to be delicious and only took 30 minutes to create.…
One of the things I really enjoy during the colder months are soups, eating a soup is like getting a warm hug from the inside out, they’re very comforting. Almost every single week I try to make a huge pot of soup that’ll last me a couple of days, they’re my go to prep meal! This weeks soup will feature two of my favourite things, carrots and curry.
fun fact: Carrots are actually one of my favourite root vegetables, especially eaten raw or juiced, the only downside is that I’m highly allergic to raw carrots.
This soup is creamy and full of flavour! I used one of my favourite masala curry powders which I buy at the Surinamese grocery stores, but you can use any curry powder you can find. We’ll be making this soup a bit creamy by adding some cauliflower, if you hate cauliflower you can always use potatoes or if you love coconut you can use a can of full fat coconut milk. Like with any other dish I encourage you to experiment and try out new flavours that will appeal to your taste buds! But don’t forget the main star which is our carrot and curry combination.
This is another post that will only require about 30 minutes to make (if you don’t count the chopping) and apart from chopping isn’t very labor intensive, which in my book makes this a quick and easy meal.
You can top this soup with some cilantro, pine nuts, black sesame seeds or whatever else your heart desires, maybe a drizzle of vegan sour cream or vegan yoghurt. It’s equally delicious topped with some fresh basil and some chopped spring onions.
Now let’s get cooking!
“But where do you get your protein!?”, a common question many vegans seem to deal with, even I got asked the question on several occasions. Now I may not be a nutritionist but I do know that rice and beans make a complete protein, so my answer has to be, (here it comes) rice and beans! This simple combination has been a staple ever since I remember.
Tip: When you use canned or beans from a jar always wash them to remove the soaking water, this will make you feel less gassy. Wash them until the little bubbles disappear.
My birthday is coming up soon and since a surinamese birthday just isn’t complete without a delicious pom i decided to veganise one of my favorite dishes ever. Pom is a traditional surinamese dish that is a staple on most surinamese birthdays. Traditionally pom isn’t vegan because they put chicken in the dish and use the sauce to top the pom. I tried to make it using tofu and was scared i’d ruin the dish, but it turned out amazing! So if you’re looking for a new exotic dish to try don’t look any further, i’ve got you covered.
The main ingredient in pom is pomtayer also known as yautia or malanga, which is a tuber found in south america. Pictured above is the pomtayer i used for this recipe, which you can find in most freezer sections at a surinamese toko or asian grocery store when you’re in the Netherlands and Suriname. Outside of the Netherlands and Suriname it might be challenging to find this frozen grated pomtayer or pomtayer in general, don’t worry as you could use grated taro as a substitute.
When this dish was first introduced by the Portuguese/Jewish plantation owners it was made with potato, but potato wasn’t commonly available in Suriname so they started making it using pomtayer instead.
Pom is great served with rice and vegetables or you can make a “broodje pom” by putting the pom on a bread roll with some sambal and pickled cucumber. I simply love this dish and ate a lot while testing the recipe (win) even my nephew couldn’t resist! This dish is definitely birthday approved.
If you’re gonna make this dish or ever ate it before i’d love to know how you liked it. I’m working on more surinamese dishes which i’ll be sharing in the near future, so stay tuned cause more tropical dishes are coming your way!