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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