Indian-Inspired Holiday Feast with Amy’s Kitchen
Indian-Inspired Holiday Feast with Amy’s Kitchen
Course: Main Course
Cuisine: Indian
Servings: 4 People
- Fall Harvest Pan Fried Pakoras with Amy's Golden Lentil Soup served with Mango Chutney
- Amy's Indian Vegetable Korma Naan Stuffing
- Individual Baby Potato Vegan Gratin with Golden Lentil Soup
- Pumpkin Pie Parfait with Amy's Crispy Candy Bites
Fall Harvest Pan Fried Pakoras with Amy's Golden Lentil Soup served with Mango Chutney
Serves 4Prep Time 15 minutesCook Time 30 MinutesThe Curry Lentil Pakora starts with a little bit of our Golden Lentil soup and made hearty with fall vegetables such as Brussels sprouts, purple cabbage, broccoli and spinach. Ingredients¼ Cup Amy’s Curry Lentil Soup1 Cup Shredded Brussels Sprouts1 Cup Shredded Purple Cabbage2 Cups Chopped Baby Spinach1 Cup Broccoli Flowers½ Cup Shredded Shallots½ Cup Chickpea Flour½ Cup Coconut Flour⅓ Teaspoon Chilli Powder⅓ Teaspoon Turmeric¼ Teaspoon Cumin½ Cup WaterSalt and Pepper to Taste½ Cup Olive OilMango ChutneyMethodPlace all the ingredients in a large bowl EXCEPT FOR the water, olive oil and mango chutney.Mix everything until the spinach starts to release water. At this stage add water bit by bit until the mixture starts looking moist. Place the olive oil in the frying pan and set the heat to medium. Wait for the oil to heat up. Then using a ½ cup measuring cup scoop out the batter into the hot oil. Fry on each side for about 2 minutes until crispy. Repeat with the rest of the batter. Serve with mango chutney on the side.
Amy's Indian Vegetable Korma Naan Stuffing
Serves 4Prep Time 10 minutesCook Time 25 MinutesThis Vegetable Korama Naan Stuffing starts with Amy’s Vegetable Korma meal and it’s mixed with some vegetable stock and garlic naan. It’s the perfect no fuss stuffing.Ingredients:1 Vegetable Korma Frozen Meal (heat according to package instructions)4 Three oz Garlic Naan Ripped½ Cup of Vegetable Broth150g Bag of Chestnuts¼ Cup of Olive OilSalt and Pepper to TasteMethodPre-Heat oven to 350 degrees. Grease a large baking pan with olive oil and set aside.Place heated Vegetable Korma Meal in a bowl with the ripped naan, vegetable broth, chestnuts. Mix well. The bread should be very moist (close to soggy but not quite). Season with salt and pepper to taste. Pour in baking pan and spread to one layer. Drizzle with olive oil. Bake for 25 minutes until the naan is nice and golden brown and crispy.
Individual Baby Potato Vegan Gratin with Golden Lentil Soup
Serves 4Prep Time 10 minutesCook Time 20 MinutesThis super easy side dish starts with the extra Golden Lentil Soup from the Pakora’s. It’s used as a base to the gratin and topped with thinly sliced baby potatoes and topped with vegan cheese.IngredientsLeft Over Golden Lentil Soup 2 - 3 Baby Potatoes Sliced Thinly½ Cup Shredded Vegan Cheese2 Tablespoons Almond MilkSalt and Pepper to TasteChivesSpecial Equipment4 mini gratin bowlsMethod.Pre-Heat oven to 350 Degrees. Divide the soup evenly between the gratin bowls and top with the sliced baby potatoes. Layer each slice over the gratin. Top with the vegan cheese and the almond milk. Season with Salt and Pepper. Bake for 20 minutes until the cheese and soup starts to get bubbly and the potatoes are golden brown.Notes. You can also make this in a large gratin bowl or baking dish. If you do increase the baking time to 30 minutes.
Pumpkin Pie Parfait with Amy's Crispy Candy Bites
Serves 4Prep Time 10 minutesCook Time 10 MinutesThis is the easiest and most stunning dessert you can make with healthy store bought ingredients. The variety of textures from the Crispy Candy Bar to the smoothness of the Pumpkin Pie filling. It really is like eating pie, but without all the work.Ingredients3-4 Amy’s Crispy Candy Bar (roughly chopped)1 Can Pumpkin Puree2 Tablespoons Melted Coconut Oil1 Tablespoon Vanilla1 Tablespoon Cinnamon2 Teaspoons Cardamon½ Cup Coconut Milk¼ Cup Date Syrup1 Cup Coconut Whip½ Cup WalnutsExtra Date SyrupSpecial EquipmentFood Processor4 small 5 oz glassesMethodIn put the pumpkin puree, coconut oil, vanilla, cinnamon, cardamon, coconut milk and date syrup in a food processor. Blend until combined and smooth. Set aside.In each glass layer the bottom with a few pieces of the Crispy Candy. Then top with a scoop of the pumpkin pie filling. Top the filling with walnuts and a drizzle of date syrup. Add another scoop of the pumpkin pie filling. Top with more walnuts and then a scoop of coconut whip. Drizzle with more date syrup and top with the remaining crushed Crispy Candy. Note: You can replace the date syrup with maple syrup.