Vegan coconut chutney, naan and dosa recipes

coconut-chutney

I tried out some Indian recipes last week at an early Christmas meal. Here are three that came out well and the tweaks I made. Dosa is often vegan at Indian restaurants, but coconut chutney and naan are not so it was a real treat to have them as extras.

Coconut Chutney

The first was a delicious fresh coconut chutney recipe given to me by a friend. The original contained: 4 oz fresh coconut, 4 oz fresh coriander, fresh chilli, 1 small onion or 2 shallots, 1 inch fresh ginger, 2 garlic cloves, 2 tablespoons lemon juice, 1 teaspoon coriander seeds, 2 cloves, 1/2 inch cinnamon stick, 1 tsp salt, 1 tsp sugar.

I used:
2 oz (55g) desiccated coconut
2 oz (55g) creamed block coconut
2 oz (60g) fresh coriander
1 small red onion
1 fresh red chilli
1 inch of fresh ginger
2 cloves of garlic
2 tbsp fresh lemon juice
2 tsp ground coriander
pinch ground cloves
1/3 tsp cinnamon
1 tsp salt
1 tsp agave nectar

1. Chop the block coconut, fresh coriander and onion. Place into the bowl of a food processor with the desiccated coconut.

2. Remove the seeds and white bits from the chilli unless you like it mega-hot. Finely chop the chilli, ginger and garlic. Add to the food processor, together with all the remaining ingredients.

3. Blend to a thick, coarse paste.

4. Keeps for 24-36 hours, covered in the fridge. Can also be frozen.

The result was delicious and flavoursome: rich from the coconut, fresh-tasting from the coriander leaves, tangy from the lemon and ginger, hot from the chilli and sweet from the agave.

I tried one batch without fresh ginger and then concluded that the fresh ginger is a key ingredient which makes a huge difference. On the other hand, go easy with the onion unless you love raw onion. It was quite hot with one chilli, adjust to your taste.

Dosa

The coconut chutney was served with a delicious dosa recipe that I found. I made some slight changes:

  • Replaced the sweet potato with extra potato
  • Used mild yellow mustard instead of mustard seed in the potato mixture
  • In the batter I used gram flour as stated, but in place of the ‘flour’, used rice flour

The only thing I would change is to use less mustard seeds in the batter. The dosa was served with coconut chutney and minted vegan yogurt, but it would have been fine with just the chutney.

The spicy potato centre surrounded by crispy pancake was comforting, tasty and filling. The chutney added extra zing to an already delicious dish.

Naan bread

This recipe is recommended by Vegan Dad and it was perfect fresh out of the oven with the other food. Where it said yogurt, I used vegan yogurt. We don’t have a pizza stone, so the naan went on a tray at the bottom of a very hot oven. Also I didn’t brush the top with anything, but no doubt 1/2 teaspoon melted coconut oil or a drizzle of olive oil would do the trick.

Your favourites

What are your favourite vegan Indian recipes? Let us know in the comments and feel free to post links.

This entry was posted in Palm Oil Free, Recipes, Savouries, vegan and tagged , , , , , , , , , . Bookmark the permalink.

2 Responses to Vegan coconut chutney, naan and dosa recipes

  1. Reblogged this on razzledazzleices and commented:
    Vegan Coconut naan and dosa recipes from Fairfoods

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