Japanese Curry with Chickpeas: VeganMofo 1


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?

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Fairytale eggplant curry and channa

Before:

After:

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.

Nori rolls with ginger scallion hummus

Twisted sushi rolls!

For the hummus: blend together 1 can of drained/rinsed chickpeas, 4 green onions, 1 inch of fresh/peeled ginger, 1/4 cup lemon juice, 2 TBL miso, 1 TBL tahini, 1 tsp white pepper.

Chop 1 carrot, 1 small cucumber, and 1 green onion into tiny pieces. Spread hummus onto nori sheets, then top with veggies, roll up and cut into sixths.

Roasted curried sweet potatoes, cauliflower, and chickpeas

We copied the CopyCat Cook‘s recipe for Roasted Curried Cauliflower, and added two (local) sweet potatoes, 1 can of chickpeas, and increased the spices.

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.

Sweet potato chickpea patties

Though my patties don’t look as good as Gina’s from Choosing Raw, these babies sure are tasty. Her recipe is simple; check it out for yourself.

I had three sweet potatoes, and was able to make a batch of 8 patties. Serve with sesame coleslaw!

Note: each patty is about 1/3 cup in volume.

Orange spiced chickpeas, saffron cauliflower

On a recent trip to visit a friend in the mountains, we made a dish inspired by this Michael Natkin’s recipe for Cauliflower and Chickpea Tapas with Parsley-Fennel Mayonnaise. On the fly, I recreated the basic elements of the dish, subbing bottled oj for the mandarin oranges, changing up the spices a bit, and veganizing the mayo dressing. I served it over a bed of arugula with a little rice.