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.


 

 

Roasted Garlic Pasta Sauce

November 18, 2013 By: Megabeth Category: Other, Recipe

9761946096_a047e2b893_oThe balsamic vinegar and hot sauce in this recipe told me that I had to try it. I was going to make an eggplant parmesean later in the week and wanted a homemade sauce to go with it. I let this sauce simmer on the stove one night, popped it in the fridge and it was still perfect the next day.

What’s not to like about a recipe that lets you squish tomatoes…with your hands? When you do it, though, hold your hand way down in the pot, otherwise you’ll have tomato juice on your stove, on your counters, on your floors, on your walls and on yourself. Don’t ask me how I know…

Recipe: Roasted Garlic Pasta Sauce

Summary: A flavorful and versatile pasta sauce.

Ingredients

  • 1 onion (large, chopped)
  • 3 tbsps extra virgin olive oil
  • 1 tbsp minced garlic
  • 1/4 cup tomato paste
  • 1 1/2 tsps salt
  • 1 tsp balsamic vinegar
  • 1/2 tsp hot sauce
  • 1/4 tsp red pepper (crushed)
  • 1/4 tsp italian seasoning
  • 1/4 tsp dried basil
  • 56 ozs italian plum tomatoes (whole, with liquid)
  • 3 whole roasted garlic (heads, cloves removed from peels)

Instructions

  • In a large saucepan, saute the onions in the olive oil over medium-high heat until soft and golden – about 6 minutes.
  • Add the minced garlic and cook stirring for 1 minute. Add the tomato paste, salt balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil and cook for 1 minute.

Roasted Garlic Tomato Sauce

  • Add the tomatoes, crushing with your hands as you place them in the pan with their juices. Stir to combine well and bring to a boil.

Roasted Garlic Tomato Sauce

  • Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
  • Add the roasted garlic cloves and stir to combine.

Roasted Garlic Tomato Sauce

  • Continue to simmer for 30-45 minutes longer until the flavors have come together.
  • Serve over your choice of pasta.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Diet type: Vegetarian

Quinoa Salad with Chickpeas and Paprika Vinaigrette

January 12, 2013 By: Megabeth Category: Salads, Side Dishes

Quinoa Salad with Chickpeas and Paprika Vinaigrette

Looking for a potluck dish? You’ve got it right here!

However, let me be honest, I think I had some pot-luck bad luck when it came to taking pictures of the completed dish. So, I apologize for the lackluster photos. I couldn’t *not* share this recipe because it really was just that good.

We had to say goodbye to two of our original vegetarian potluck crew as they move on to Boston. Our theme for the night was an Italian feast. Charged with bringing a side-dish, I wanted something flavorful and interesting. This fit that bill.

You can serve this salad warm or cold. Perfect for a potluck so you don’t have to worry about heating anything up.

Smoky paprika is something you should keep in your spice rack at all times. It adds a unique flavor to any dish.

Quinoa Salad with Chickpeas and Paprika Vinaigrette
Recipe from: Katherine Martinelli

  • 1½ cups quinoa, rinsed and drained
  • Salt
  • 6 small or 3 large portabello mushrooms (about 6 ounces), sliced
  • 1 teaspoon balsamic vinegar
  • 1 (15- to 16-ounce) can chickpeas, rinsed and drained
  • 1 unpeeled cucumber, chopped
  • 6 ounces grape or cherry tomatoes, halved or quartered
  • ½ cup chopped fresh cilantro/coriander
  • 1½ cups crumbled feta or Bulgarian cheese (about 7 ounces), divided
  • ¼ cup red wine vinegar
  • 2½ teaspoons smoked paprika
  • ½ cup olive oil
  • Pepper
  1. Put the quinoa in a large saucepan and 1¾ cup water, or enough water to cover quinoa by about 1 inch. Season generously with salt. Bring to a boil, then reduce heat to medium-low; cover and simmer until quinoa is tender, about 15 minutes. Remove from the heat and allow to rest, covered, for 5 minutes. Fluff with a fork and drain of any remaining liquid, if there is any. Allow to cool slightly. (Megabeth note: I just made my quinoa in the rice cooker. Used the same quinoa to water ratio, turned on the cooker and let it cook while I prepared the rest of the ingredients.)
  2. Heat a drop of olive oil in a large skillet (preferably cast iron) until very hot. Add the portabello mushrooms and cook until tender and cooked through. Add the balsamic vinegar and cook until fully absorbed, another minute. Remove from the heat and set aside to cool slightly.
  3. Put the chickpeas, cucumber, tomatoes, cilantro, 1 cup of cheese, and half of the mushrooms in a large bowl.
  4. Add the cooled quinoa and toss gently to blend.
  5. Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
  6. Pour dressing over salad; toss to coat.
  7. Sprinkle remaining feta and mushrooms over and serve immediately.

Quinoa Salad with Chickpeas and Paprika Vinaigrette

Zucchini and Tomato Curry

August 19, 2012 By: Megabeth Category: Main Dishes

As the large zucchinis of summer continue to roll in it was time to create another recipe from scratch using what I had on hand in the kitchen. This time, a quick zucchini and tomato curry.

I had a giant puppy of a zucchini and once I sliced it up I knew we we weren’t going to be able to eat it in one sitting. No problem. The best thing about a curry is that the longer you let it sit the more it sucks up all the flavors and it becomes better and better with each serving.

Most of the measurements are done “by feel”. Most important are the cumin, turmeric, and curry flavors. So, if you’re without asafoetida leaves, don’t fret, it should come out just fine.

Zucchini and Tomato Curry
By Megabeth

  • 1 humungous zucchini (or 2 – 3 normal sized ones), thinly sliced
  • 1/2 cup vegetable broth
  • 1 medium onion, chopped
  • 1 tomato, chopped
  • 1 Tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon crushed ginger
  • 1 green chili, seeded and minced
  • 1 teaspoon garam masala
  • 1 teaspoon curry
  • 1 teaspoon chili powder
  • 1 teaspoons cumin
  • 1/2 teaspoon turmeric
  • dash cayenne
  • crushed asafoetida leaves
  • salt and pepper to taste
  • fresh lemon juice

Add oil to pan over medium heat. Once oil is hot, add onions and garlic. Saute until onions are translucent. Add tomatoes and spices to the cooked onions and simmer for two minutes.

Add zucchini and vegetable broth to pan, stir to distribute sauce. Cover and simmer for 20 minutes or until zucchini is tender (depending on how thinly you sliced it).

 

 

 

 

 


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