Sweet Peanut and Coconut Curry

I really love fruits in curries. Especially bananas. I love cooked bananas. And allthough I like hot and savoury curries, sometimes it has to be more sweet for me. Yesterday I combined the fruits and vegetables I had left to one sweet yet savoury dinner with rice.

Ingredients:

• 1/2 can of coconut milk
• 2 tablespoons of peanut butter
• 1 teaspoon of agave nectar (If you don´t like sweeter dishes, skip this part)
• 1 banana
• 1-2 spring onions
• vegetables of your choice. I used two hands of spinach, 1/2 bell pepper and a few cherry tomatos
• salt and pepper to taste
• 1 teaspoon of curry powder or curry paste (if you like it a little spicier.)

Directions:

1. Cut your spring onion in thin rings and put them in a pan, you´ve put on medium to high heat
2. Fry them for around one minute, then add the coconut milk.
3. Put in the peanut butter and the agave nectar and stir it. Turn the heat down, so your sauce is only simmering. 
4. Add all your spices to match your own preferences.
5. Finally add your cut up vegetables banana. Stir it. Turn the heat down and wait for a few minutes, so your vegetables can heat up and everything combines.
6. Serve your curry with some cooked rice. Enjoy it. 

Enjoy your meal.

Green Asparagus And Mushroom Risotto

Yesterday I had a whole bunch of green asparagus left but I didn´t knew, what to do with it. I was prefering something without pasta, because I already had a lot of it this week, so I was looking for anything different. Google was a friend because after a few clicks and searches, I found the following recipe from one green planet: http://www.onegreenplanet.org/vegan-recipe/mushroom-and-asparagus-risotto/

It´s a vegan risotto and after I slightly adapted this recipe to my own preferences, a got a very tasty meal out of it.

Ingredients:

• 1 bunch of green asparagus
• 250g of mushrooms, cut into big pieces. I used king oyster mushrooms
• 1 medium onion
• 1 or more gloves of garlic
• 1 cup of round grain rice 
• 2-3 teaspoons of thyme
• the juice of one lemon
• around 4 cups of vegetable broth
• 3 Tablespoons of nutritional yeast
• Salt and pepper to taste
• optional: one hand of shredded vegan cheese and fresh spinach

Directions:

1. Cut off the wooden ends of your asparagus, then cut it into 2 inch pieces.
2. Cut your onion and the garlic into smal dices.
3. Take a big pot and put in on high heat.
4. Add your vegetables and let them roast for around 5 minutes. 
5. (OPTIONAL) Take out your asparagus and leave it on the side, because otherwise you will be left with a very overcooked vegetable in your risotto
6. Add your rice and the thyme, stirr it for a few minutes. Then turn the heat to medium and then add the first bit of your broth.
7. Under frequent stirring, add your broth little by little. Always wait until your rice has soaked the water completely.
8. After around 30 minutes, you can add your final ingredients following your own taste buds. And don´t foreget, to add your asparagus again, if you´d set it aside.
9. I think, the vegan cheese makes the risotto very creamy but you can surely leave it. On this point you can also add some fresh spinach.
10. This risotto works best, when it´s served immediately, so it is still creamy.

Enjoy your meal