My Life in Excrement

Tag: vegan

  • Indian-Style Curry with Potatoes, Cauliflower, and Chickpeas

    Serves 4 to 6 as a main course

    Ingredients

    • 2 tablespoons curry powder (sweet or mild)
    • 3 1/2 teaspoons garam masala (see note above)
    • 2 medium onions, chopped fine (about 2 cups)
    • 12 ounces Red potatoes, scrubbed and cut into 1/2-inch pieces (about 2 cups)
    • 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
    • 1 tablespoon finely grated fresh ginger
    • 1/4 tsp red pepper chili flakes
    • 1 tablespoon tomato paste
    • 1 medium head cauliflower, trimmed, cored, and cut into 1-inch florets (about 4 cups)
    • 1 (14.5-ounce) can petite-diced tomatoes,
    • 1 1/2 cups water
    • 1 (15 ounce) can chickpeas, drained and rinsed
    • Table salt
    • 8 ounces frozen peas (about 1 1/2 cups)
    • 1 can (15 ounces) coconut cream

    Instructions

    1. Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.
    2. Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.)
    3. Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer.
    4. Add tomatoes, water, chickpeas, and 1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium.
    5. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes.
    6. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately, passing condiments separately.

  • Black-Eye Pea and Tomato Stew (Red-Red)

    The kids and I like to eat this with rice, my wife prefers not to eat the rice.

    •  Oil
      • 1/4 cup refined coconut oil OR
      • 1/4 cup canola oil
    • 1 large yellow onion, quartered lengthwise and thinly sliced
    • 2 jalapeño chilies, stemmed, halved, seeded and thinly sliced
    • 1 3-ounce piece fresh ginger, cut into 4 to 6 chunks
    • 1 tablespoon tomato paste
    • 1 tablespoon curry powder
    • 1 teaspoon chipotle chili powder
    • Black-Eyed Peas
      • 14½-ounce cans black-eyed peas, drained and rinsed OR
      • 1 pound of dry beans, soaked over night and cooked for al dente
    • 1 1/2 cups water
    • 2 tablespoons soy sauce
    • Tomatoes:
      • 1 pint cherry or grape tomatoes, halved OR
      • 15 oz can of Petite Diced Tomatoes
    • Kosher salt and ground black pepper
    • Lime wedges, to serve
    • Plantain chips, to serve
    1. In a large Dutch oven over medium-high, heat the coconut oil until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, about 5 minutes. Stir in the jalapeños, ginger, tomato paste, curry powder and chipotle powder. Cook until fragrant, about 1 minute.
    2. Add the black-eyed peas and stir well. Stir in the water, soy sauce and tomatoes, then bring to a simmer. Reduce to medium-low and cook, uncovered, stirring occasionally and adjusting the heat to maintain a gentle but steady simmer, until slightly thickened, about 20 minutes.

    3. Remove and discard the ginger chunks, then taste and season with salt and pepper. Let cool for 5 minutes. Serve with lime wedges and plantain chips.