curry

06/19/14 Life # , , , , , , ,

Vegetarian Curried Potatoes with Green Beans and Chickpeas

Curried_PotatoesTweaked this recipe from from Vegetarian Times to make my own Curried Potatoes with Green Beans and Chickpeas, and it was AH-mazing! It was also cheap, fast, and easy, and can easily be adjusted for the vegetables you have on hand.

Here’s the original recipe and the changes I made;

Curried Potatoes with Cauliflower and Peas

Serves 6

30 minutes or fewer

To make a vegan version of this vegetable curry, substitute vegetable oil for the ghee. Serve with rice and Cucumber Raita.
  • 2 tsp. ghee or melted butter
  • 1 10-oz. pkg. diced onions, or 1 large onion, chopped (2 cups)
  • 4 cloves garlic, minced (4 tsp.)
  • 2 tsp. minced fresh ginger
  • 1 ½ tsp. curry powder
  • 1 tsp. ground cumin
  • 1 tsp. brown mustard seeds
  • ½ tsp. ground turmeric
  • 6 Yukon gold potatoes, cut into ½-inch pieces (1½ lb.)
  • 1 head cauliflower, cored and cut into 1-inch pieces (1½ lb.)
  • 1 tsp. sugar
  • 1 cup frozen peas, thawed

1. Heat ghee in pressure cooker over medium heat. Add onions, and cook 2 to 3 minutes, or until softened. Stir in garlic, ginger, curry powder, cumin, mustard seeds, and turmeric, and sauté 2 minutes. Add potatoes, cauliflower, sugar, and ½ cup water.

2. Close pressure cooker, and bring up to high pressure. Cook 5 minutes.

3. Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure.

4. Stir peas into cauliflower mixture, and season with salt and pepper, if desired. Serve hot or at room temperature.

Changes as follows;

I don’t have a pressure cooker, so I cooked everything in a big skillet, including the potatoes. They took a little longer than five minutes to cook through, but it was fine.

I doubled the amount of curry powder (I like a strong curry flavor) and water (to account for the cooking of the potatoes).

I used green peans in place of the peas (didn’t have any!) and cauliflower (which doesn’t have a lot of nutritional value) and added chickpeas at the end for added protein. I also used Russet potatoes since that’s what I had on hand.

I salted liberally at the end, adding a little at a time until it tasted right.

Other than these changes, the dish was wonderful. I agree that it would be good served cold, too, as a kind of Curried Potato Salad, and I also think the spice mixture would be good as a sauté for vegetables to serve over rice or quinoa.

A winner! Teenagers loved it, too.

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10/30/13 Life , Recipe of the Week , Recipes , Uncategorized # , , , , , ,

Recipe of the Week – Vegan Sandwich Spreads

After a year-and-a-half as a vegetarian, I’ve mostly figured out how to substitute so we can enjoy derivatives of the things we loved as meat eaters. One of our staples, especially in the summer, is a giant veggie sandwich, usually with avocado, tomato, onion, olives, peppers or pickles, shredded lettuce, olive oil, red wine vinegar, and thick kosher salt and pepper. So much cleaner and more flavorful than a sandwich with mayo!

I first came across this spread in its lemon/Greek variation in a Martha Stewart recipe for Greek Sandwiches. It was so good that I immediately started concocting different ways to use it and mix it up. The result is the original (true to form, my version is a lot more half-assed in terms of measurements) plus a delicious cranberry walnut curry spread that’s AH-mazing with sliced apples, lettuce, and a drizzle of olive oil and balsamic vinegar. Both of these are super easy to make, loaded with good quality protein, and perfect as a spread on sandwiches or wraps (my daughter is the envy of her lunch table). You can also use them as a dip for crackers, pita chips, etc. They take all of five minutes to make. For real! Next I’m going to experiment with black or pinto beans with cilantro and mexican spices for a Southwestern flavored spread. measurements)

Vegan Greek Sandwich Spread

I large can of chickpeas (I think they’re 28 ounces?), drained and rinsed

About a cup of rinsed flat leaf parsley

Juice of one lemon

Drizzle of olive oil

Kosher salt and pepper to taste

This one’s easy! Drain and rinse the chickpeas and throw them into a food processer with everything else. Puree until almost smooth, adding additional olive oil if it seems to thick. And voila! This is enough to make sandwiched or wraps for a whole week for our household of five people.

Vegan Curried Cranberry Walnut Spread

1 large can chickpeas, drained and rinsed

About a half cup of walnuts

About a half cup of dried cranberries

About two tablespoons of curry powder (the sweet kind, not the hot kind)

Drizzle of grapeseed oil (you can use olive oil, too)

Salt to taste

In this version I put the dried cranberries and walnuts into the food processor first, blending until everything is chopped into small-ish chunks. Then add the chickpeas, a little olive oil, and the curry powder. Blend until mostly smooth, adding more oil if necessary to get a spreadable consistency. Add kosher salt and additional curry powder to taste and voila! You’re done.

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08/14/13 Life , Recipe of the Week , Uncategorized # , , , ,

Recipe of the Week – Vegetarian Curry

Recipe of the Week – Vegetarian Curry

I tried to post this yesterday and WordPress decided to mess with me by deleting it. Let’s try it again!

When we first decided to move from my hometown in California to our current small rural town in the Hudson River Valley (NY), we got all kinds of funny reactions from our California friends. I heard things like, “Doesn’t it SNOW there?” and “You’ll be back in five years” and “You’re going to hate the winters.” But we’ve been here twelve years now and I can’t imagine calling anyplace else home. I hope to travel widely once the kids are gone, but this will always be home base.

And surprisingly, everyone was wrong; I don’t mind the winters. In fact, I love them as much as I love all the seasons. Seasons are good for a change junkie like me. Just when I’m bored with one set of clothes, one type of food, it’s time to switch gears, and I always look forward to the switch from light summer fare to hearty soups and stews.

But there is one thing I really had trouble with when we moved here; lack of diversity, in people, schools of thought, and yes, food. After living in a place where we could get any kind of food at any time of the day or night, I now live in a town with a diner, three pizzerias, a McDonalds, and (thankfully) one vegetarian restaurant (which serves only asian dishes like lo mein and stir-fried setan). A craving for anything more exotic sends us to New Paltz, a neighboring hippie town a half hour away with tons of amazing little ethnic restaurants.

My favorite is Lemongrass, a Thai place with the BEST pad thai and red curry. I’ve tried lots of curry recipes over the years, but they were either too complicated or they fell short of the flavor mark. This one is different. Fast and easy, it’s a healthy vegan meal packed with nutrition and fiber. It is a little spicy, but if you’re not into spicy all you have to do is decrease the amount of curry paste. We serve it over brown rice. I love it so much, I want to make a batch every week.

Hope you guys enjoy it, too!

Vegetable Red Curry

3 tbsp olive or grapeseed oil

About four cups of assorted chopped vegetables (I used 1 cup green beans, one each red and green pepper, and two carrots, but you can use whatever you have/like). Don’t chop everything too small or it will get soggy!

One medium onion, halved and sliced (rings cut in half)

One small can bamboo shoots (optional)

1 large can chickpeas, drained

1/3 cup red curry paste (found in the asian section of most grocery stores)

1 can coconut milk

3/4 cup water

1/2 cup packed cilantro

Heat oil over medium high heat. Add vegetables and onion. Saute until softened but not browning.

Add bamboo shoots and chickpeas. Saute for two more minutes.

Add curry paste and stir to combine. Heat for another minute or so.

Add coconut milk and water. Stir and let simmer about fifteen minutes until flavors combine and vegetables are desired consistency (I like ours a little firm).

Turn off heat. Add cilantro and combine.

Serve over rice and voila! Bon Apetite!
<3

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Michelle Zink is the award-winning author of over seven novels. She lives in New York with too many teenagers and too many cats.
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