November 12, 2018
I’m on a roll today. Its -12 C outside, the sun is shining and I feel like cooking. I have 2 loaves of German Seed Bread rising, a pot of Baked Beans in the oven and my first trail of spicy vegan sausage ready to cook. And for lunch, I made a big pot of Chickpea and Cauliflower Curry, and a pot of wild and brown rice.
The German Seed Bread is a recipe I started working on this fall, with our German guest Vanessa. Hopefully I will soon have the recipe perfected and can share with you.
The Baked Pinto Beans are the one’s I did for the September Cooking Class and you can find the recipe here. I like to make up a big pot of baked beans and freeze them in 2 cup containers. Then I always have beans on hand to add to any meal.
The Spicy Vegan Sausage is the first trail and looks good so far. I plan to debut it tomorrow morning for breakfast, along with the leftover baked potatoes from yesterday, made into hash browns. I hope to get the sausage recipe perfected soon, and once I do I promise to post the recipe.
Now for the curry. I have made many different chickpea curries over the years. You can find one of my other recipes here. But I am always open to trying a new recipe. This one is an adaptation of the one found in Dr. Michael Greger’s How Not To Die Cookbook. I added a bit more veggies and subbed the almond milk for coconut milk, which is my preference in a curry. However, if you are looking for a lower fat curry, feel free to use almond milk. (Dr. Greger uses 1 cup water and 1 tbsp raw almond butter to make a quick whole food almond milk without any additives. ) My curry powder (recipe here) is pretty mild, so even with a jalapeño in the recipe it is pretty mild. Taste your curry at the end and add a bit of cayenne to spice it up if desired. I used 1/4 tsp hot Indian chili powder.
I find cooking Indian food without oil a bit of a challenge, as the oil is used to temper the spices. I have been experimenting with using coconut milk with the spices as a whole food form of fat to bring out the flavor of the spices. In this recipe, I added part of the coconut milk with the spices and the rest at the end.
You can serve your curry with rice (I made a mixture of wild and brown basmati) or naan (find my favorite recipe here) . As I also wanted to get in a serving of greens, I served the curry over chopped raw spinach with rice on the side. The hot curry wilts the spinach just enough. The carrots, red pepper and green peas make for a very colorful plate.
This recipe makes enough for 6 large servings, so we will have enough for 2 more meals. And you get beans, greens, cruciferous veggies, other veggies, spice and whole grains with each serving. Can’t beat that!
Chickpea and Cauliflower Curry
• 1 cup vegetable broth
• 1 onion, red or yellow, diced
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and minced (optional)
• 1 ½ tbsp curry powder
• 1 small head cauliflower, broken into small florets (about 6 cups florets)
• 2 carrots, diced small
• 2 red peppers, diced small
• 2 cups diced tomatoes (or 1- 14.5 oz can)
• 2 cups green beans, cut into 1 inch pieces
• 1 cup coconut milk (or 1 can lite or full fat)
• 3 tbsp nutritional yeast
• ½ tsp smoked paprika
• 1-15.5 oz can chickpeas, drained and rinsed (or 1 ½ to 2 cups cooked chickpeas)
• 1 to 2 cups frozen green peas (rinsed under hot water to thaw)
• Chopped fresh spinach
• Brown rice (or wild and brown mix)
In a large pot, bring broth to a boil and add onion and garlic. Simmer about 3 minutes until onion is tender. Add ¼ cup of the coconut milk, the jalapeño and the curry powder and stir well. If the mixture become too thick, add a ¼ cup more broth, or as needed. Add cauliflower, carrots, red pepper and tomatoes. Return to a boil, then reduce heat and bring to a low simmer for 20 minutes or until veggies are tender. Add green beans, remaining coconut milk, nutritional yeast, smoked paprika and chickpeas. Simmer 5 to 10 minutes. Taste and adjust seasonings – add salt, pepper, or a pinch of hot chilli or cayenne.
Before serving, stir in green peas. Serve on a bed of spinach with a side of rice.