Slow Cooker Chickpea Cauliflower Coconut Curry

February 15, 2016 By: Megabeth Category: Main Dishes, Recipe

Chickpea Coconut CurrySnowy days are perfect to prepare a bunch of ingredients, throw them in a slow-cooker, and let the great smells waft through your house. Throw some basmati rice with a little bit of coconut milk in the slow cooker about a 1/2 hour before the curry is done, and you’ll have a great hearty meal!

Slow Cooker Chickpea Cauliflower Coconut Curry
 
Prep time
Cook time
Total time
 
A slow-cooked curry
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4 - 6 servings
Ingredients
  • ½ white onion
  • 1 clove garlic, minced
  • 1 Tablespoon ginger, minced
  • 1 15.5 oz can chickpeas, drained
  • 1 lightly packed cup baby spinach
  • 1 lightly packed cup red leafed kale
  • 3 medium tomatoes, chopped
  • 1 cup small cauliflower florets
  • 1 sweet potato, peeled and diced
  • 1 cup light coconut milk
  • 1 cup vegetable broth
  • 1 Tablespoon garam masala
  • 1 teaspoon curry powder
  • 1 teaspoon salt
Instructions
  1. Put all ingredients in a slow cooker. 6 hours on low or 4 hours on high until all vegetables are tender.
  2. Serve over basmati rice.


 

 

Black Pepper “Chicken” Curry

September 29, 2011 By: Megabeth Category: Main Dishes

Black Pepper "Chicken" Curry

A rose by any other name would smell as sweet but does a soy product named “chicken” taste like chicken?

We all know it – “fake” meat gets a bad rap. If I’ve said it once, I’ve said it a million times…fake meat products are not meant to taste like the original meat it’s trying to mimic. If you’re a meat-eater and you’re expecting soy to taste like chicken it’s.just.not.going.to.taste.like.chicken.

In the course of all fake meat conversations usually comes the question: “Then why do they call the fake stuff by what it’s supposed to be?” Well, let me attempt to break it down. Fake meat products have different flavors, tastes, consistencies. For those of us that have eaten meat in a former life, we sort of remember how the various meats tasted. That’s useful because manufacturers can use the meat names to help convey if it has a mild taste (“chicken”), a bold taste (“beef”), or spicy taste (“pepperoni”). The forms that the product come in are described in a way so we know how they will be prepared “chicken strips” versus “beef crumbles” versus “turkey slices”. If you’re making a chili, you reach for the “beef crumbles” but if you’re making a stir-fry grab the “chicken strips”.

Then, of course, others will point out that if one is vegan or vegetarian why would they be eating “chicken”, “beef” or other meat-like products. Well, there are some people that may have never eschewed the actual flavor of meat, they just don’t like how meat is made.

Bottom line, never expect a fake meat to taste like the original meat it’s fashioned after. I look at them as a conveyance of flavor that are unique amongst themselves.

So, let me demonstrate. I’ve taken a Food and Wine recipe and veganized it by only changing one ingredient – the chicken. I knew exactly what meat-free product I needed to buy, pushed up my sleeves, and dug in.

Now, did it taste exactly how it would have if I used real chicken? Honestly, who cares? It tasted great all on it’s own. Who needs comparison? The sauce was bold and flavorful. Best of all, it took less time to prep than if I used real chicken.

Black Pepper “Chicken” Curry
“Veganized” from a Food & Wine recipe

  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons coarsely crushed black peppercorns
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 4 vegan chicken “cutlets” – Gardein Tuscan Breasts recommended cut into pieces
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 2 medium onions, thinly sliced
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons minced fresh ginger
  • 1 teaspoon minced serrano or Thai chile
  • 3/4 cup canned unsweetened coconut milk
  • 1/4 cup water
  • 1/2 cup broken raw cashews
  • 1 teaspoon fresh lemon juice

Directions

(MEGABETH NOTE: The original recipe below contains cook times and marinating times for use with actual chicken. Because the meat-free “chicken” cutlets are precooked, they require less time to cook through.)

In a bowl, combine the coriander with the cumin, peppercorns, turmeric and 1/4 teaspoon of the salt.

Add the “chicken” and rub with the spices to coat. Cover with plastic wrap and let stand at room temperature for 20 to 30 minutes. (Megabeth note: Or, less, depending on how well you coat the “chicken”.)

In a large deep nonstick skillet, heat 1/4 cup of the oil. Add the onions and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the “chicken”, garlic, ginger, serrano chile and the remaining 3/4 teaspoon of salt and cook, stirring occasionally, until the “chicken” is golden brown and just cooked through, about 10 minutes.


Stir in 1/4 cup of the coconut milk and the water, then cover and cook over low heat for 20 minutes. (Megabeth note: Or, less, as the “chicken” is already cooked you’re heating it up and letting the flavors congeal more than having to cook actual chicken until it isn’t pink anymore..)

Meanwhile, in a small skillet, heat the remaining 2 tablespoons of oil. Add the cashews and cook over moderate heat, stirring constantly, until golden brown, 4 to 5 minutes. Drain on paper towels.

Add the remaining 1/2 cup of coconut milk and the lemon juice to the chicken and simmer, stirring. Transfer to a bowl, sprinkle with the cashews; serve hot.

 

 

Veggin’ Cookbook Challenge: Eggplant Curry

October 03, 2010 By: Megabeth Category: Main Dishes

Greatest Ever Indian: Easy and Delicious Step-by-step Recipes is nice cookbook to have around because of the plethora of pictures which include both cooking steps and finished dishes. Sometimes I have no idea what to cook, but if the picture of the finished dish makes me hungry, then I know that’s what I’m going to choose. Although this is an omnivore’s cookbook, many of the recipes are vegetarian so I’ve found it to be a handy go-to cookbook.

This cookbook does a decent job with descriptions and pictures of concepts that may be unknown in American cooking. It simplifies the recipes without losing any of the flavors and it also gives a pretty good introduction to the concepts of Indian cooking (albeit a bit Westernized.)

I couldn’t decide which recipe to try, so I went ahead and chose three out of this cookbook. They will be featured in upcoming posts. But first, I’ll start with the Eggplant Curry.

I don’t know about you, but I have a little difficulty finding dried tamarind. (I looked…I swear!) So, I ended up using some tamarind sauce purchased from an Indian store. I used about 2 Tablespoons of it because really like it’s taste – a sort of vinegary, salty and bitter flavor. Using the sauce also eliminated the first few steps of soaking the tamarind.) To cut down on some of the fat, I used a low fat coconut milk.

Because this dish cooks through simmering, it’s very easy to make. The fresh curry leaves add a brightness to the dish. Curry powder can also be substituted. Saute the spices, throw in the sliced eggplant and coconut milk and you’re good to go. (Oh, and the leftovers are super good!)

Eggplant Curry
Greatest Ever Indian: Easy and Delicious Step-by-step Recipes

1 1/4 oz/40 g dried tamarind, coarsely chopped
1/2 cup boiling water
2 large eggplants, sliced
salt
2 tablespoons ghee or vegetable oil
3 onions, slices
1 teaspoon garlic paste
1 teaspoon ginger paste
4 curry leaves
1 fresh green chili, seeded and finely chopped
2 fresh red chillies, seeded and finely chopped
1 Tablespoon coriander
2 Tablespoon ground coriander
2 teaspoon cumin seeds
2 teaspoon yellow mustard seeds
2 tablespoons tomato paste
generous 2 cups canned coconut milk
3 Tablespoons chopped cilantro, plus extra to garnish (Note: I used chopped fresh parsley.)

(Note: If using tamarind sauce, skip these first steps and head straight to prepping the eggplant.)

Place the dried tamarind in a bowl. the add the boiling water and stir. let soak for 30 minutes.

Meanwhile, place the eggplant slices in a colander, sprinkling each layer with salt. Let drain for 30 minutes. Cook’s tip: Most contemporary varieties of eggplant no longer need salting to remove the bitter juices. However, doing so stops the vegetable from becoming too soggy.)

(Skip this step if using tamarind sauce.) Strain the tamarind into a bowl, pressing down on the pulp with the back of a wooden spoon.

Discard the contents of the strainer. Rinse the eggplant slices under cold running water and pat dry with paper towels.

Heat the ghee in a large pan. Add the onions and cook over low heat, stirring occasionally, for 10 minutes, or until golden. Stir in the garlic paste and ginger paste and cook, stirring constantly, for 2 minutes.

Add the curry leaves, green and red chilies, ground coriander, cumin and mustard seeds, and tomato paste and cook, stirring constantly, for 2 minutes, or until the spices give off their aroma.

Add the tamarind liquid and coconut milk and bring to a boil.

Add the eggplant slices, then cover and simmer for 12-15 minutes, or until the eggplant is tender.

Uncover the pan and simmer for an additional 5 minutes, or until the sauce has thickened. Stir in the chopped cilantro and sprinkle the extra chopped herb on top, then serve immediately.

Creamy Chickpea and Northern Bean Soup

January 02, 2009 By: Megabeth Category: Main Dishes, Other

By just opening some cans of organic beans and tomatoes, you can make a quick, easy, and tasty soup in just a few minutes. In fact, this soup came out so good…I’m doubling the recipe next time.

Creamy Chickpea and Northern Bean Soup
by Megabeth

  • One 15.5-ounce can chickpeas, drained
  • One 15.5-ounce can great northern beans, drained
  • One 14-ounce can light coconut milk
  • One 14.5-ounce can diced tomatoes, drained
  • 1/4 cup apple juice
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cumin
  • 1 cup vegetable stock
  • Salt and freshly ground black pepper

Place chickpeas, northern beans, coconut milk, tomatoes, apple juice and spices into blender. Puree until smooth.

Pour into medium sauce pan and add vegetable stock.

Simmer on medium heat until heated through.





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