borrowed adapted a recipe from Serious Eats. Delicious, seriously, delicious.
1 tsp cumin
1 tsp coriander
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp curry powder
1 TBL Earth Balance or oil
1 small onion, finely minced (about 1 cup)
4 cloves garlic, minced
1 TBL fresh ginger, grated on the medium holes of a box grater
1 small red or green chili, finely chopped (or a jalapeno…)
1 tsp cayenne
1/2 cup cashew nuts
half of a 14-ounce can coconut milk (i.e. 7 oz)
3 cups of cooked chickpeas (or 2 cans, drained and rinsed)
1 bunch (about 3 ounces) flat spinach leaves, trimmed, rinsed, and roughly chopped
1/4 cup fresh juice from 3 to 4 limes
1/2 cup fresh cilantro leaves and tender stems, coarsely chopped
Heat oil/buttera large saucepan over medium-high heat until melted, then add onion, garlic, ginger, and chili. Cook, stirring frequently, and scraping bottom of pan until golden brown and starting to burn in spots, about 10 minutes. Add cayenne, cashews, and half of spice mixture. Cook, stirring constantly until fragrant, about 30 seconds. Add coconut milk and remove from heat. Scrape up any browned bits from bottom of pan. **optional, you can blend this now, but we didn’t.**
Add chickpeas, spinach, and remaining spice mix and cook over low heat, stirring constantly, until vegetables are heated through and spinach is wilted, about 10 minutes. Add salt and lime juice to taste. Stir in cilantro. Serve with rice or naan and garnish with extra lime wedges and cilantro.
Hurray, it’s Vegan Mofo again! This is the time of year when the leaves start to change, the air is suddenly dry, and we return to blogging after a long hiatus. This year’s Vegan Mofo organizers asked if we had a theme, and thus, a theme was born.
For our very first Vegan Mofo theme…we will feature the lovely, spicy GINGER! So stay tuned for a month of mouthwatering recipes and other experiments that incorporate ginger: drinks, sauces, desserts, and entrees of course!
We wanted to start off the month with our first homemade ginger beer, but I’m sad to say that tasted something like sour vomit, so we won’t tell you about that now. We will try again and maybe have more to share next week. C’est la vie.
To the recipe!
Adapted from Fuji Mama’s Japanese Chick* Curry Rice
1 can chickpeas, rinsed and drained (you could also use vegan chicken strips or pan-fried tofu)
1 tablespoons oil
2 large onions, chopped
4 cloves garlic, finely chopped
2 tablespoons grated fresh ginger
2. 5 tablespoons curry powder (we used madras with salt, but use any kind you like)
1 carrot, cut into chunks
1 large daikon radish (or turnip), cut into chunks
1.5 pounds Yukon potatoes
2 tablespoons tomato paste
1 tablespoon apricot jam
2 tablespoons rice vinegar
2 cups faux chicken stock
3 cups water
1 tablespoon cornstarch
Steam rice for serving (though we ate it sans rice)
Heat the oil and saute the onion for about 3 minutes, then add the ginger, garlic, curry powder (and salt if you need it). Add 1/2 cup of the chick stock and deglaze the pan. Add the tomato paste, apricot jam, and rice wine vinegar and stir well.
Add the carrot and daikon, the rest of the stock, water, chickpeas, and then bring to a boil. Lower the heat to medium and add the potatoes. Simmer for 30-40 minutes, or until the potatoes are fork tender. Taste for salt and season accordingly.
Mix together 1 TBL cornstarch with a few tablespoons of the curry liquid until it forms a thick paste. Stir in the paste and continue to cook the curry until it’s thickened to your liking. Serve with rice (or not).
What are some of your favorite ginger recipes?
For the eggplant, we borrowed this recipe, but cooked the eggplants in the curry instead of stuffing them. What can I say? With moving the past week, I’m too lazy to stuff tiny eggplants at 9 PM. Sue me.
For the channa, it’s a pretty simple tomato, onion, cumin seeds, garlic, ginger, curry, and coriander sauce, with some lemon juice to balance the sweetness of the tomato.
Since we had leftover rice in the freezer, the whole meal took less than 45 minutes to make. Of course, we could never get dinner on the table in less than two hours without Stef’s exceptional knife skills.
For the potatoes: preheat oven to 450, chop 3 yukon gold potatoes into 2-inch pieces. mix together 1 small onion diced, 1/4 cup harissa, potatoes, and water to cover. sprinkle with smoked salt. bake 50 minutes or until most of the liquid is absorbed.
For the curry: dice 1 onion and sautee in olive oil. chop 2 TBL ginger and 2 TBL garlic, and 1 tomato add to onions, and cook for 2-3 minutes until very fragrant. add 2 tsp cumin, 2 tsp coriander, and 4 tsp madras curry powder. season with a little salt. add 1 drained/rinsed can of chickpeas, 3 cups frozen spinach, and 3 cups broccoli. add about 1/4 cup water if needed. cook covered on medium heat 10 minutes, then reduce heat to simmer for 30.
Chickpeas with rice and curry. The salad keeps it fresh.
This is a vegan Caesar salad, with homemade tempeh bacon, raw sliced mushrooms, and swiss chard. The dressing is Isa’s Caesar Chavez dressing from Appetite for Reduction. And one of the best things I’ve ever eaten. This is comfort!
Little vegan hasselback potatoes. Tasty!
1 TBL olive oil
1.5 TBL black mustard seeds
1.5 TBL cumin seeds
1.5 TBL sambar powder (or whatever curry mix you have on hand)
¾ tsp salt
1 large head cauliflower cut into large florets
2 large sweet potatoes, peeled and chopped into 1-1.5 inch pieces
1 can chickpeas with liquid
Preheat oven to 375. Heat oil in a large dutch oven and saute the sweet potatoes for a few minutes. Mix the spices together in a small bowl. Add chickpeas with liquid and cauliflower and stir in the spices so that the vegetables are well coated.
Bake uncovered about 45 minutes, stir every 15 or so.
Serve with fresh little salad.
The chickpeas are blended into the broth. With broccoli, rice spaghetti (GF), carrots, celery, garlic. Lots of cayenne. Perfect for the cold, rainy weather. Perfect for a day of getting some good news finally. Happy Vegan Mofo.