I’ve been keeping a little secret….we LOVE garlic bread in this house, specifically Furlani Garlic Toast! The versatility and subtle garlic flavour of this toast is what I love most about it. Furlani products are vegetarian, so I can feed my family in confidence 🙂
A little backstory for you all: One day I was at home with the kids and I hadn’t gotten a chance to pick up the traditional roti we usually pair with our homemade curries (Hi, my name is Tabassum and I cannot for the life of me make a round soft roti so I gave up for now lol) and my kids were HUNGRY. So I was picking my brain on what vehicle to use with the curry to feed the kids. Then the lightbulb moment happened: I had Furlani Garlic Toast! I quickly popped a few pieces into my oven and within 5 minutes dinner was ready! The kids gobbled up the curry and garlic toast and were really happy doing so may I add!
That night I put the kids to bed and taste tested this out myself…and guys, we have a winner!! The thickness of the bread is perfect to sop up delectable curries and the subtle garlic bread added another element of flavor to overall dish!
And so, ladies and gentleman, I present to you: Fusion Vegetable Curry with a side of Furlani Garlic Toast!
Vegetable Curry Recipe:
2 tbsp vegetable oil
4 cups mixed vegetables (I used frozen)
1 medium potato
1 medium onion, diced
1 tomato, chopped
3 garlic cloves, mined
1 tbsp freshly grated ginger 2 tsp garam masala
1⁄2 tsp turmeric
1 tsp ground coriander
1⁄2 tsp black pepper
1⁄2 tsp red chilli powder
1⁄2 tsp salt (or to taste)
2 cups vegetable broth
1⁄4 cup cilantro (garnish)
● Add the the vegetable oil to a large pot and place over medium heat
● Sautee the onions for 5 minutes or until golden brown
● Add in the tomatoes, garlic and ginger and cook down until soft or the onion and tomato mixture gets to a paste consistency, stirring periodically
● Add in the spices: salt, garam masala, turmeric, ground coriander, black pepper and chili powder
● Saute for one minute
● Add in the vegetable broth along with the mixed vegetables and the potato
● Stir to incorporate and cook covered or 10 minutes, stirring periodically
● Uncover and mix gently, 5 minutes
● If there is a lot of liquid left, continue to boil on medium head until reduced (curry should
be thick but if you like it one the thinner side, reduce boil time)
● Once the potatoes have softened completely, the curry is complete!
I hope you will try out this vegetable curry recipe with a side of Furlani Garlic Toast! You won’t be disappointed.
Available at the following retailers: Metro, Costco, Sobeys, No Frills, Loblaws, Giant Tiger, Walmart
#MyFurlani #FurlaniRecipes #Garlictoast #garlicbread
Until next time,
1 medium size can of chickpeas
1 medium sized onion
1 medium tomato
½ teaspoon salt
½ teaspoon laal mirch (red pepper)
½ chaat masala
¼ teaspoon baking soda
On medium heat and in a medium size pot, fry the sliced up onion until light brown
Add the diced tomato and all of the spices listed above (NOT the baking soda at this time…that is for later on!)
Mix everything together in the pot, this creates the fabulous masala
Add a bit of the canned chickpea liquid from the can to the pot and mix this well with the masala, let this cook for a minute
Now, add the rest of contents of the can (all of the remaining liquid and chickpeas) to the pot and cover the pot with the lid and cook on medium heat for about 10 minutes
Check the contents of the pot often and mix together
When you notice the liquid starting to boil, add the baking soda, and leave the pot uncovered to cook for another 7 minutes
With your wooden cooking spoon -crush some of the chickpeas against the pot to thicken the liquid in the pot. One to three times is enough.
Garnish with chopped up green onions, green chilli peppers and coriander and serve hot with naan!
Aloo Bangain (Potato and Eggplant Curry)
- 1 Eggplant,medium (cubed)
- 2 Potatoes, medium ( peeled and cubed)
- 1 Tomato, small (cubed)
- 1 Onion, small (diced)
- 1 tbsp Ketchup
- 3 tbsp Vegetable oil
- 1 tbsp White Vinegar
- 1/2 cup Water
- 1/2 tsp Salt (or to taste)
- 1/2 tsp Red pepper (laal mirch)
- 1/2 tsp Garam Masala
- 1 tsp Minced Garlic
- 1 tsp Chaat Masala
Before you begin, wash all ingredients [tomato, eggplant and potato thoroughly]
Set your stove to medium heat
Add the vegetable oil to a cooking pot, coating the entire bottom surface
Slice up the onion and place in the pot. Sautee the onions until golden or medium brown.
Add the cubed tomato to the pot and let them soften for a minute.
Add the salt, laal mirch, garam masala, minced garlic and chaat masala to the pot.
Mix everything together. This is the aloo bangain masala.
Add the cubed potatoes and eggplant to the pot along with the 1/2 cup of water. Mix everything together well
Cover the pot and cook for about 20 minutes. Check every so often and mix but be sure not to smush the eggplant!
When the potatoes have softened, the dish is almost ready….but FIRST you add my secret ingredients: the ketchup and vinegar! Add these to the pot and fold together.
Allow to cook for 2 more minutes.
All done! Garnish with coriander and green chilli peppers.
Serve with tandoor naan or rice or quinoa.