Vegan Coconut Curry

Here’s a recipe I encountered that was such a big hit that it was asked by my family to be in the regular meal rotation. This recipe is an adoption from America’s Test Kitchen Vegetarian Cookbook. And by the way, it’s not a vegan cookbook, but it has some great vegan recipes in it and recipes that can easily be adopted. I strongly recommend it.

I served mine over rice. The recipe below is for the curry only. When prepping dishes like this, and they are served with rice, I usually begin the rice first and monitor it as I’m preparing the main dish, which is this case is the curry. Step one is always prepare the rice.

Ingredients

 

Ingredients Quantity
Tomatoes 2
Olive oil 2-4 tablespoons
Curry Powder 2 teaspoons
Garam masala 1 1/2 teaspoons
Onions 2 (diced)
Red potatoes (small) 4 (diced)
Garlic cloves 4 (crushed)
Fresh Ginger Small knob, 1/2 inch (diced)
Tomato paste 1 tablespoon
Cauliflower florets 1 bag, or one small head, 1/2 head if large cauliflower
Cauliflower florets 1 bag, or one small head, 1/2 head if large cauliflower
Water 1 1/2 cups
Frozen peas 1 1/2 cups
Coconut milk 1/2 can, or full can if you really like coconut
Salt 1/4 teaspoons

Instructions

  1. Put tomatoes in blender or food processor until chunky, with some pieces still visible. Set aside.
  2. Heat oil in large dutch oven. Add curry, garam masala and cook for about 10 seconds. Stir on onions, potatoes, salt. Cook and stir for about ten minutes.
  3. Reduce heat to medium. Stir in garlic, ginger, tomato paste and cook for about a minute. Add cauliflower and stir well until florets are covered in spices.
  4. Gradually stir in water and scrape the bottom. Stir in chickpeas and processed tomatoes. Cover and bring to simmer. Cook for about 25 minutes.
  5. Uncover and stir in peas and milk. Cook for two minutes until peas thaw.

When I cooked it I added a can of coconut milk. It was really strong – but delicious. I would stick with the 1/2 can.

Enjoy.

Vegan Blueberry Bundt Cake

Vegan baking can sometimes be a mystery. This is a recipe from an awesome cookbook, The Joy of Vegan Baking, that kind of demystifies the mysterious mystery. I brought this to a party recently and the hosts could not believe it was vegan. It’s a little cliche in that it uses tofu, but don’t let that fool you. This cake will absolutely satisfy and is well worth the effort. Give it a try, and if you’re non-vegan, this will make you wonder what’s really over the rainbow.

And I strongly recommend you check out this book. I’ve tried several recipes and every single one has been a winner. Tonight I made the German Apple Cake – really, really good!

Ingredients

  • 1 cup blueberries
  • 1/2 cup tofu (soft or firm)
  • 1/2 cup water
  • 3/4 cup orange juice
  • 1/2 cup vegetable oil
  • 1 teaspoon lemon or orange extract
  • 2 1/2 cups unbleached all purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • Orange zest

Instructions

  1. Preheat oven to 350 degrees and oil a bundt pan
  2. blend tofu, water, orange juice and extract until smooth
  3. in a separate bowl, combine flour, sugar, baking soda, salt, and zest. Make a well in the center of this mixture and pour the wet ingredients. Mix until combined.
  4. Fold in the blueberries.
  5. Pour mixture into prepared pan and bake for 45 to 50 minutes. Let cool in the pan for 10 minutes, then invert and let sit for about ten more minutes

Bon App├ętit