Tag Archives: curry

Smashing Pumpkins (Oriental Pumpkin Soup)

Smashing Pumpkins (Oriental Pumpkin Soup)

Pumpkin time!!!

I really love pumpkins… As a salsa for pasta, as a cake, as a pudding or…as temperatures drop below 0°C, I really enjoy it as a heart-warming soup!




  • 3 cups of pumpkin (peeled and cut in cubes) – I like hokkaido or butternut squash
  • 3 medium-sized potatoes (peeled and cut in cubes)
  • 1 medium onion (chopped)
  • 2 garlic cloves (pressed)
  • 2-3 tbsp of oil
  • salt (1 tsp or according to taste)
  • 1 liter of water
  • 1-2 tsp of fresh ginger (grated)
  • 2 tsp of Kitchen King / hot curry
  • 1 cup of vegan milk
  • pumpkin seeds and parsley for garnishing

Preparation time: 30 minutes

Fry onions until translucent, then add pumpkin, potatoes, ginger, water and salt. When soft, add curry (or Kitchen King), garlic and vegan milk. Mix it with a mixer to get a creamy soup. Garnish with parsley and salty roasted pumpkin seeds. (A trick I learned from Abel: add some water while roasting to make the salt stick to the seeds).

Hot Pumpkin Soup

Hot Pumpkin Soup

So, are you still cold? :)





Soy Curry, a recipe by popular request


For many years I used to cook almost exclusively Indian food. And I didn’t want to post recipes here; I thought there are better sources for this. We are a big fans of ManjulaJi’s videos, or also Charanya’s blog for a few vegan ideas. However, I learned the basics during several years from in an Indian home, thus the flavours are pretty authentic. ;)

One of the very few pictures I still have from those times

One of the very few and least mysterious pictures I still have from those times :)

We ordered some soy chunks several weeks ago. I was not very enthusiastic (call it bad childhood memories) but Abel wanted to try it. The one and only time I had eaten a delicious dish made of soy chunks was when the Indian husband of a friend prepared it. So no other way could I imagine to prepare it.


Ingredients (enough for 4 ppl):

  • 3 medium potatoes (optional)
  • 2 cups of green peas (frozen)
  • 2 cups of texturized soya chunks
  • 1 big onion
  • 5-6 garlic cloves
  • 3-4 tomatoes peeled (or a canned version)
  • 4 tbsp of oil or ghee (pure butter)
  • 1 and 1/4 cups of coconut milk
  • 3 tsp mild curry powder
  • 1 tsp Kitchen King spice mix (optional, but I love to add it to everything)
  • 1-2 red hot chilli pepper
  • 2 tsp Garam Masala
  • 1/2 tsp Mango powder
  • salt, according to taste
  • green onion, chopped coriander and coconut milk for decoration

Preparation time: 30 minutes

First make a marinade of soy sauce, pepper and coconut milk for the soy chunks. Leave it for two hours.
Then make the masala: put tomatoes, onion and garlic in the blender until it becomes a soft paste. Heat some oil in a pan (I used a big wok) and add the masala. Fry it for about 5-7 minutes on low heat.
Then add the soy chunks, without the liquid, and fry it for a few more minutes. Now mix it with the powdered spices.
Finally leftover marinade liquid/coconut milk, the peas and potatoes. Cook it for another  15-20 minutes.

Soy Curry

Soy Curry

You can eat our Soy Curry with rice as well, but I made some Garlic Naan, that due to our oven became more like a pita bread. Anyway, it was utterly tasty and this is what matters. I can share the recipe, if you like. :)

Garlic Naan mistaken for Pita Bread

Garlic Naan, mistaken for Pita Bread

Follow us via Facebook or Twitter @vegsuitcase

Coco-Curry French fries


Before going to Paris we listed a couple of vegetarian/vegan places to visit. As you can imagine, we did not get a chance to have a look at all of them. We were perfectly happy with the baguette, fromage, galette and crêpe the city offered.

Savours Végét'Halles


On our touristic day we went to Saveurs Végét’Halles was the closest to our hunger. Staff was moderately nice and the food was also anything but remarkable. We had a Burger Végét’halles and a daily menu, consisting of a regular vegetable soup, a quiche with lentils if I remember well and some chocolate-banan cake. All were okay but for this price we expected something bit more special.



Just a few hours before we headed back, lost in the quest for the Jeff Aerosol graffiti of a Bharatanatyam dancer (<3) , suburbs of Paris, we checked out another place nearby: My Kitch’n. Google gave me very little information on it but I liked the idea of it being in the middle of a vegetable market, the Marchè Couvert des Batignolles. Actually it turned out to be on the opposite of the butcher’s stand. How ironic! The place was really small, all that 8 sqm can fit are two desks for school children, a fridge and a fire place with two pans.

My Kitch'n P1100859

We turned up at an early hour, thus, were not very hungry. From the very limited 3-4 item menu we picked a lentil burger. Good choice not to have more, as it totally lacked any flavour! We quickly feeded ourselves and left. The owner is a very nice Scandinavian girl, who will open her next “chiringito” in Tulum. The world is so small!

Apart from the tasteless food this cafè gave us two important souvenirs: the confidence that one can open the place with very little resources + the idea of pimping up Pommes frites with coconut and curry. (Too bad it was not fresh and cold.)



1 kg of potatoes
2 tbsp of coconut oil
2 tbsp of flaked coconut
1 tbsp of bread crumbs (it will make your chips more crispy)
2-3 tsp curry powder
salt according to taste
To convert measurements, check Cups&Spoons.

Preparation time: 10 minutes to peel and cut, 30 minutes baking

Coco-curry Pommes frites

Peel the potatoes and cut it in french fries style. Mix ingredients in a big bowl. I don’t know about you, but we prefer to bake chips in the oven instead of deep frying it. The result will be equally crispy but a bit less greasy. So we bake potatoes in the oven at 190 degrees for about 30 minutes.

It combines perfectly with our Vegannaise dip, and accompanied by a nice salad you have a quick summer dinner. Our guests love it! :)

We are in Paris


Follow us via Facebook or Twitter @vegsuitcase