It’s out, my book is out!!!!
First of all, my book is out! It’s finally here. After working on this for an entire year my book SEASONS – Ein Jahr in Rezepten has finally come out on the 23rd of August 2017. I was so excited when I finally held it in my hands, I couldn’t believe it and still can’t.
The first time I went to a book store and spotted it was actually so strange as it is just the weirdest thing to see your own name printed on the back of a book standing in the shelves of one of the biggest book stores in the country.
SEASONS, the book I worked on for an entire year.
SEASONS has been created over the course of the past year. I worked on it full time for hours and hours and the final result is just what I wanted. This past year wasn’t easy, it was actually pretty hard. I had to make sacrifices in the process of creating this, however, it was for sure worth it, which is why it would mean the world to me if you got yourself a copy.
As for now my book is only out in German, however, it might be published in English in the future, who knows. You can currently get it at most book shops, online or in in-store and you can also order it on Amazon.
So enough book talk for now. Let’s continue with a recipe, that actually includes the curry paste recipe from my book. Yep, that’s kind of mean I know, now you’ve got a wait till my book arrives at your doorstep. Or you could also grab your wallet, run to the next book store and get it today. Whatever you please.
- 2 tbs homemade curry paste (recipe from my book)
- 200ml water
- 1 small can coconut milk 200ml
- 150g okra
- 150g purple beans (green beans work as well)
- 150g pumpkin or sweet potato, cubed
- 2 shallots, sliced
- 150g block ginger tofu, cut into 1cm thick triangles
- 2 tbs shredded coconut
- 1 tbs hempseed
- 1 tsp curry powder
- coconut oil
- TO SERVE:
- 200-300g cooked beluga lentils
- coconut chips
- For the tofu, preheat oven to 180°C. Season the tofu with salt. Mix curry, hempseed and coconut and cover the tofu triangles in the mixture. Lay the tofu triangles onto a baking tray and bake at 180°C for 20 Minutes.
- To prepare to curry, heat up some coconut oil in a pan. Add curry paste and fry over medium heat until fragrant.
- Add in shallots, beans and pumpkin and sautée for another minute on medium low heat.
- Pour in coconut milk and water and let the mixture come to a bubble over medium high heat. Cover with a lid and cook on low until the pumpkin is tender. This will take approximately 20 minutes. When the pumpkin is almost tender, stir in the okra and continue cooking for another 5 minutes. Season with salt if necessary. If you are using my curry paste you might not need to add more salt as it already contains salt.
- To serve evenly distribute the beluga lentils onto two plates, add the curry on top and last but not least garnish with the baked tofu and some coconut chips.