Mushroom & Potato Kinda Korma

A korma brings to mind a mild, creamy curry dish, which is brimming with subtly spiced flavour. This is definitely redolent of a korma but it’s really a much simpler take, using coconut milk to achieve the creamy, nutty edge. I have amped up the chilli in this version, because I was feeling in need of a red hot kick to start my evening off. But if your taste buds are longing for a milder treat, reduce or omit the chilli.

The mushrooms and potato work really well together, but if you want to go off piste use any of your favourite veg. You could even add chicken, fish or prawns, just make sure you cook everything thoroughly.

I like to serve this with steaming hot, fluffy basmati rice. However, the rice aficionados among you may well notice that in this instance I used jasmine rice. Variety is, after all, the spice of life…

Mushroom and Potato Kinda Korma

Serves 2

Ingredients

  • 1 onion, chopped
  • 1 garlic clove, crushed
  • A nugget of ginger, grated
  • 1 teaspoon of ground cumin
  • 2 teaspoons of coriander
  • 1 cinnamon stick
  • 1 teaspoon of turmeric
  • 1 teaspoon of chilli. Or just use a pinch for a milder version
  • 2 medium potatoes, peeled and cut into smallish cubes
  • 150 g of mushrooms, cleaned and sliced
  • 1 small can of coconut milk
  • 1 teaspoon of garam masala
  • 130g basmati rice, cooked to packet instructions or your favourite method

Method

  • In a pan heat a tablespoon of oil and fry your onions for about 5 minutes.
  • Add the garlic and ginger and stir around for another minute then stir in the spices and cinnamon stick.
  • Add the potato and coconut milk and simmer over a low heat for about 15 minutes with the lid on the pan.
  • Now you can add the mushrooms and Garam Masala and simmer away, with the lid off, for another five minutes or until the mushrooms are cooked just the way you like them.
  • Season with salt and pepper and serve with your hot rice.

Scot Mex! Veggie Haggis Tacos

Fusion food. Maybe not at it’s very pinnacle of sophistication, but a blooming tasty weekend family feast let me tell you my friend.

Vegetarian haggis is delicious. I’ve never tried the traditional meat filled version. Why would I when this one is bursting with peppery flavour and packed with mouth pleasing texture. Mmmm.

When my children were a bit younger, and didn’t have quite as gargantuan appetites, I sometimes had a bit of leftover haggis and I’d try to reinvent these morsels into a crowd pleasing meal the next day. The family favourite was, hands down, veggie haggis spaghetti bolognese…

…until now. I’m always up for a bit of foodie fun so Scot Mex tacos is right up my calejon, that’s Spanish for alley don’t you know. See I’m just full of the fun!

Other than the Scottish twist on this Mexican classic, the chilli itself is pretty standard. Heaps of flavour delivered courtesy of cumin, coriander, smoked paprika and just a smidge of oregano. Deepened gloriously by a little cocoa powder.

I serve this with a really simple guacamole, a sweetcorn and black bean salsa, grated cheese and iceberg lettuce. I dont suppose it’s particularly authentic, it just happens to be what we love. Add soured cream if that’s your want.

The one thing I wish I had thought to use for this recipe is a Scotch Bonnet chilli. Not necessarily for the flavour, just the wee nod to Bonny Scotland.

Scot-Mex Veggie Haggis Tacos

Serves 5 – 6

Ingredients

  • 1 vegetarian haggis, cook according to packet instructions
  • 1 onion, chopped
  • 3 cloves of garlic, crushed
  • 1 red chilli, chopped
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon smoked paprika
  • 2 cans of tomatoes
  • 1 teaspoon cocoa powder
  • A can of red kidney beans, drained and rinsed
  • Salt and pepper to your taste
  • A big handful of chopped coriander
  • A box of tacos (there are usually 12 in a box), cooked according to packet instructions
  • Accompaniments I’ll list at the end as they’re very much optional

Method

  • First cook your haggis. If you have a microwave it will ready in moments. If, like me, you don’t then it will take just over an hour in the oven so bear this in mind in your planning.
  • Heat a tablespoon of oil in a large pan and gently fry your onions for about 10 minutes.
  • Stir in your garlic, chilli and spices and cook for a minute or so.
  • Pour over the tomatoes, cocoa powder and beans and stir.
  • Simmer this aromatic pot of chilli for about half an hour on a low heat.
  • Once your haggis is perfectly cooked break it up a bit and add to the pot. Simmer a little longer to allow for a bit of Scottish / Mexican mingling.
  • Serve strewn with the chopped coriander and whatever else your heart desires.

My favourite accompaniments:

I wouldn’t consider eating this without a pile of grated cheese (cheddar or lancashire) and a mountain of iceberg lettuce. You can shred the lettuce and add to the tacos but we also like to keep some of the leaves whole and use them as healthier shells to stuff the chilli into.

Guacamole

I just smash up a couple of avocados with a good spritz of lime juice, fresh chilli, a pinch of cumin, a pinch of salt and fresh chopped coriander.

Black Bean & Sweetcorn Salsa

In a bowl mix together a can of black beans and a small can of sweetcorn with lime juice, a glug of olive oil, a pinch each of cumin and coriander, a couple of chopped spring onions, a very small crushed clove of garlic, half a chopped chilli, a handful of chopped coriander and plenty of salt and pepper.