Vegan Indian Food & Travel Lust

Do me a favor, go to Youtube, and turn on

the song Rocked man by Elton John. This is the song I listen to right now, and it captures the mood of this post perfectly. It’s Friday night, and I am enjoying my second glass of red wine.

This time I chose a Cabernet Sauvignon from South Africa. When I look at the label, I can see it was bottled in a street called Old Bottelary Road in Koelenhof.

I want to know where that is, so I go online. Google Maps shows me that this winery is just outside of Cape Town. Knowing that, I start picturing how life feels there right now.

What does it look like? How does the sun feel on my naked skin? How does it smell?  What do people do there right now? I have this thing with wines… I choose them according to the country they are from.

This helps me to feel connected to all these beautiful places I want to see, but can’t afford to go to yet… One country I really want to travel to is South Africa.

Even though I have never been there, I know in my heart that I will love this place. I even wrote an article about all the amazing spots that I would see in, and around Cape Town.

This is how passionate I am about seeing this place. One day baby… One day, this broke chapter of my life is history. One day I will be able to afford seeing these magical places far away. Until then I'll enjoy these wines. And man, they are good.


While wine takes me to South Africa tonight, today’s meal took me to another exciting place. India. I was tired of cooking the same food over, and over again. A busy schedule, and a good amount of laziness led me to this boring, easy, and most of all


fast routine. But enough is enough. Therefore, I decided to switch things up a little. I ate Indian food many times in my life, but I never cooked it myself. So, I was a bit hesitant, because I was scared I wouldn’t succeed at it, and mess it up.

But you don’t know, until you try. So I did. And boy, am I glad I did. This vegetarian tikka masala you see in the picture turned out delicious. If you want a taste of India, here’s the recipe.

Oh, and if you think this looks super time intense, it isn’t, since your food processor will do the chopping for you:-) 

For the masala paste:

90 g (3,2 oz) white onions

3 ½ garlic cloves

10 g (0,35 oz) fresh ginger

1 tsp peanut butter

5 g (0,17 oz) almonds

1/3 cup cilantro

Fresh juice of 1 small lime

Fresh lemon juice, a few drops

3 Tbsp garam masala

1 Tbsp paprika powder

1 Tbsp Turmeric (Kurkuma)

2 tsp cumin

1 tsp ground cloves

2 tsp salt

½ tsp cayenne pepper

For the sauce

270 g (9,5 oz) tomato puree

90 g (3,2 oz) masala paste

120 ml (4,1 fl oz) water

380 ml (12,85 fl oz) coconut milk, about

A little oil for the pan

Salt, to taste

Remaining ingedients:

½ cauliflower (or more)

10-12 baby potatoes (or more)

Cook your potatoes and cauliflower. Make sure not to overcook the cauliflower. It should stay fresh, and crisp. Now prepare the masala paste. Roughly chop up onions, garlic, and ginger, and add them to a food processor.

You can be sloppy since the food processor will do most of the work for you. Add the remaining ingredients for the masala paste, and blend until a smooth. thick paste has developed.

Tip: Make sure you do a good job juicing that lime, otherwise your paste will be too dry. Your paste is done now. Set it aside. Now it’s finally time to prepare the sauce.

Add oil to a pan, followed by 90 g of the masala paste. Yes, this is not the whole amount you prepared earlier. You can store the remaining paste in your fridge for a few days, or freeze it to make this dish again.

Set the heat to medium, and stir for about two minutes. Then add the tomato puree, coconut milk, water, and salt, and stir until a smooth sauce has developed.

Let the whole thing simmer for about ten minutes. Stir occasionally. That’s it, you're done. Add the sauce to the cauliflower, and potatoes, and enjoy your meal!

Love, Peppa.