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 Thanksgiving Ideas

I’m preparing Thanksgiving meal for a lot of people this year. Normally I’ll do acorn squash dishes, which are cute, but for a lot of people it might be difficult, and might not make a good main for people accustomed to a grand centerpiece. So instead, I’m focusing on fall colors, and thinking of a collection of dishes a little closer to a traditional thanksgiving meal. For the centerpiece I might go with oven roasted cauliflower covered in a ginger tomato sauce surrounded by umami infused chickpeas. This will make a beautiful and delicious plant-based center. Oh, and yeah, can’t forget the chili. That will steal the show.

But the center is only one portion of the entire feast. There will be a variety of tastes and I’ll be cooking for non-vegans, so I need to think of comfort foods. Mac and cheese is a Thanksgiving comfort food. I’ve begun combing the interwebs for some recipes and here are two I found I’ll be experimenting with:

Regarding the second recipe, I’m interested in the pumpkin based goopy cheese. I think that has other applications.

I’ll let you know how they work.

 

 

 

 

 

Vegan Chili Recipe

It’s that time of year. After a hard day of delivering presents to children around the world, Santa likes to come home, sit in front of his fireplace, put on a pair of cozy slippers, and have one of his little minion elves bring him a nice, heaping bowl of chili. It’s true. Little known fact, Santa is a vegan. That is why he is able to do so many amazing things that night. Through several connections I have, I’ve been able to source the recipe for Santa’s chili. Here it is. I probably won’t be receiving anything this year for posting it, but I’ll take that risk because the post was well intended.