Tag Archives: curry

and Love

Mustard Potatoes with Chickpeas

spicy_mustard_potatoes_chickpeas

It’s September!!!  That awesome month filled with birthdays, cooler temperatures, and Renaissance Festivals.  Since today is the first Monday in September, in addition to being the 1st of September, that means the month is starting on a high note with September’s installment of the Secret Recipe Club.  This month I was assigned Easily Good Eats, which is stuffed to the brim with delicious recipes – ranging from the sweet to the savory.  I had a rather difficult time figuring out what recipe to pick, at one point I had “narrowed” it down to 10 before realizing that two of the recipes I was drooling over would not be well received by the other member of this house (silly people who don’t like coconut!).    This left me with lots of bean recipes, which isn’t so surprising cuz vegetarians do love their beans.  I debated back and forth between her tomato chickpea pilaf and her spiced mustard potatoes with chickpeas before deciding on the mustard – it was so different from anything else I had tried that I had to give it a whirl.   Since the recipe is already vegan all I wound up doing was adding a bit more curry powder, which could be due to the variety used in her version vs. mine.   I also double the recipe since this was for two instead of one – which still resulted in enough for two dinners and two packed lunches!

and Love

Serves 4

Ingredients

  • 1 lb butter potatoes, quartered and peeled
  • 2 cups presoaked chickpeas
  • 1 teaspoon mustard seeds
  • ½ tablespoon mixed spice such as curry powder
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil

Instructions

  1. Boil the potatoes in lightly salted water until tender but not soft. Rinse in cold water and set aside.
  2. Heat a deep saute pan over medium heat and toast the mustard seeds for 2 minutes before slowly adding the oil and garlic. Cook for an additional minute, seeds should be lightly golden, before adding the potatoes and curry powder. Stir
  3. Keep heat on medium and cook potatoes for about 6 minutes on each side, allowing them to slightly caramelize. Once all sides have been cooked add the chickpeas and stir well. Cook for a final 5 minutes, stirring to prevent the potatoes from burning.
  4. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/09/and-love.html

 This recipe was fantastic!  Not that I had any doubts as anyone who has over a dozen polenta (!!!!) recipes obviously has fantastic taste.  For more fantastically delicious treats be sure to check out the rest of the recipes featured in this month’s Secret Recipe Club!

 For my regular readers, I’m in the process of writing up a post to go with my vagueblogging from last week – and it should be up shortly.   I’ve also been busy in the kitchen, so hopefully that will prevent any more 3 weeks absences.  August was a rough month but (fingers crossed) September will be better.

Wasted Time

Twice Baked Potatoes – Samosa Style

This recipe is probably one of the first ones I ever wrote down as a MUST DO and I’m finally getting to it – four years later! The original recipe that I saw oh so long ago featured a standard russet potato, but I knew from the beginning that I wanted to try a sweet potato.  While regular potatoes are rather awesome, sweet potatoes are the definition of perfection in my opinion.  Previous curry experience gave me the confidence needed to start experimenting which is why this recipe went from a standard baked potato to a glorious twice-baked potato.  Twice baking gave all the ingredients time to get acquainted with each other, something I was worried wouldn’t happen in just making a topping and pouring it on top.

Wasted Time

Serves 2-3

Ingredients

  • 2 Sweet Potatoes
  • 1/2 tbsp curry powder
  • 1/4 tsp ground cumin
  • 1/4 tsp amchur powder (dried mango powder)
  • 1/4 cup frozen peas, thawed
  • 1/2 cup cauliflower, very well diced

Instructions

  1. Preheat oven to 425. Wrap the sweet potatoes in tin foil and bake in over for 30 minutes.
  2. Remove and slice potatoes in half length-wise. Gently scoop out the potato, leaving the skin in the tin foil, and remove to a small bowl.
  3. Add the curry, amchur, and cumin to the potato and mix well before folding in the cauliflower and peas.
  4. Spoon the potato mixture back in to the skins and bake, open side up, for 25 minutes. Remove from oven and allow to sit for 5 minutes.
  5. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/04/wasted-time.html

The real trick with this dish is cutting up the cauliflower as close to the same size as the peas as possible.   Not only does it insure everything fits inside the potato skin, it helps keep an even cooking time.  I’m also sending this potato-tastic dish over to /52weeksofcooking for their potato challenge – for while it’s a bit late it’s the perfect dish as it’s all about the potato!

Bring it all Back

Curry Cauliflower Soup

curried_cauliflower_soup

Finally reaching the end of hot soup season – time to put away the stock pot and the dutch oven and get ready for fresh vegetables and cool dishes.  However Mother Nature seems to be wishy-washy right now, and a few of these rainy days have been downright cold!  So brought out my reliable pot and got to work creating a dish that would warm us up, while taking advantage of the early spring produce.  Early spring is the only time I ever get cauliflower, as much as I enjoy the stuff the price is more than a bit insane the rest of the year.  So for these few weeks I will enjoy this pale beauty and figure out how many different ways I can prepare it.

Bring it all Back

Serves 4-5

Ingredients

  • 1 tbsp vegetable oil
  • 1 tbsp yellow curry powder
  • 1/4 tsp cumin seeds
  • 1/4 tsp amchur powder
  • 4 scallions, cut 3/4 way up the greens and divided white vs. green
  • 3 cups cauliflower, florets only
  • 4 cups vegetable stock
  • 1/2 cup plain Greek Yogurt (I used So Delicious Coconut Style)

Instructions

  1. Heat the vegetable oil over medium heat in a large dutch oven. Add the curry powder, cumin, and amchur powder and cook for 2 minutes. Add the white part of the scallions and continue cooking for 3 minutes.
  2. Add the cauliflower and stir well to fully mix in the spices. Continue cooking for 5 minutes, then stir in the stock. Bring to a boil, then covern and turn heat to low. Simmer for 20 minutes.
  3. Use an immersion blender to puree the soup, folding in the yogurt. Cook for a final 5 minutes and then serve.
  4. Top with the scallion greens and enjoy!
http://www.dancingveggies.com/blog/2014/04/bring-it-all-back.html

For those of you that do “normal” dairy I still recommend using the coconut yogurt as it really adds something to the soup.  While the coconut yogurt isn’t as strong as standard coconut milk (or creme) it still adds enough of a hint to really make the curry POP.  I enjoyed this along with some crusty bread so as to insure that no soup was left behind.

Pictures on the Wall

Chana Masala

Chana Masala

More than a few years ago, my sister and I went to an Indian restaurant with my dad and enjoyed some delicious chana masala – only to find out a few hours later that the chickpeas had been presoaked in lemon juice which neither of us can handle in large amounts.  Since then I’ve been more than a little scared of this delicious chickpea dish, until Joe’s cousin made a lemon-free batch last summer.  That incredible dinner gave me the boost I needed to try making chana masala at home, and based on my husband’s reaction I have a feeling it will be happening pretty regularly.  Not only does it come together in record time, it features ingredients that I almost always have in my pantry – making it perfect for those oh so crazy weekday nights!

Chana Masala

Serves 3-4

Ingredients

  • 1 tbsp vegetable oil
  • 1/4 tsp cumin seeds
  • 1/4 tsp amchur powder (dried mango powder)
  • 1 tbsp garam masala
  • 1/4 tsp cayenne powder
  • 3 cloves garlic, diced
  • 1/2 tsp fresh ginger, diced
  • 1/2 onion, diced
  • 14.5 oz can Italian style diced tomatoes
  • 2 cups presoaked chickpeas (garbanzo beans), well rinsed and drained

Instructions

  1. Heat the oil in a large sauce pan over medium heat. Add the cumin seeds and cook until they start to brown, about 3 minutes, then add the amchur powder along with the garam masala and cayenne powder. Cook for 1 minute, stirring the entire time.
  2. Add the garlic, ginger, and onion, toss well in the spice and oil mixture and then cook for 7 minutes. Garlic will start to brown, but stir frequently enough to keep the spices from burning.
  3. Add the chickpeas along with the tomatoes, then bring to a quick boil, cover, and turn heat down to low. Simmer dish for 15 minutes, then serve and Enjoy!
http://www.dancingveggies.com/blog/2014/01/pictures-on-the-wall.html

I served this with some curry spinach, not quite palak but a bit more than the standard creamed spinach as well, and some brown rice.  My spinach recipe still needs a bit of work but I hope to share it shortly, assuming I figure out the perfect ratio of spinach to everything else!

Songs Know

Curried Chickpeas and Kale

Curried Chickpeas and Kale

Greetings and welcome to the June installation of Random Recipes! This month we were challenged to randomly select a happy and healthy recipe – something rather easy for me since I only have a few cookbooks dedicated to the sweeter side of life.  Once randomly selecting a cookbook, 1000 Vegetarian Recipes, I then selected a section, Entrees, which lead me to the Grains and Beans section and a delicious recipe for Curry Chickpeas and Kale.  I did make a few edits to the recipe, fresh ginger for ground and some cayenne powder to add a bit more heat to the dish as well as using red onions.

Songs Know

serves 4-5

Ingredients

  • 2 tbsp vegetable oil
  • 2 tbsp curry powder
  • 1 tsp cayenne powder
  • 1/4 tsp tumeric powder
  • 1/4 inch piece fresh ginger, chopped
  • 4 cloves garlic, chopped
  • 1 cup red onion, diced
  • 3 cups kale, well washed and roughly torn
  • 1/2 cup vegetable stock
  • 2 cups pre-soaked (or canned) chickpeas
  • 1 beefsteak tomatoes, diced

Instructions

  1. Heat the vegetable oil in a large saucepan over medium heat. Add the dry spices and cook for 1 minutes, stirring frequently to prevent burning, then add the garlic, ginger, and red onion. Cook for 5 minutes, or until the garlic starts to turn golden.
  2. Slowly add the kale, making sure to not crown the pan, and allow to wilt before adding the vegetable stock and chickpeas. Cover and simmer for 25 minutes. Add the tomatoes, stir, and Serve!
http://www.dancingveggies.com/blog/2013/06/songs-know.html

I served mine topped with some So Delicious Greek Yogurt, but regular yogurt or sour cream would also work – as would some naked beans and kale which is how I had lunch the next day.  I also added some couscous to make it a full meal but bulgar or quinoa would also work, or even some brown rice.   However you decide to top it this is a great and quick dinner that is packed full of vitamins, nothing like a good tasting good for you meal!  Thanks again Dom for hosting another awesome month of Random Recipes.