Month: October 2018

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.