Posts Tagged ‘Indian’

  1. curry roasted sweet potatoes

    September 3, 2014 by Angie

    You know I’m always on the lookout for more side dishes. I semi-recently borrowed the cookbook More Peas, Thank You by Sarah Matheny from the public library and was intrigued by this recipe for curry roasted sweet potatoes. I am a sweet potato fan but have only cooked them a few times. Robbie and I both liked this and would enjoy having it again – the flavors and texture were great. The only downside is that sweet potatoes are really difficult to chop into wedges! We both worked at it for longer than seems reasonable.

    unphotogenic curry roasted sweet potatoes

    We ate this with Thai coconut tofu so the unphotogenic sweet potatoes appear oilier and less appealing than they were in real life.

    Yields way more than Robgeleen could eat.

    Ingredients
    2 tsp curry powder
    3/4 tsp ground ginger
    1/2 tsp ground cinnamon
    1/2 tsp garam masala
    1/2 tsp salt
    2 tbsp unsweetened soy milk
    1 lb sweet potatoes
    olive oil spray

    Instructions
    1. Preheat the oven to 425 and spray a cookie sheet with olive oil.
    2. Cut the sweet potatoes into large wedges.
    3. In a large bowl, combine the spices, then add and combine the soy milk. Add the sweet potato wedges and stir to coat them with the spice mixture.
    4. Place the sweet potato wedges on the baking sheet and bake for 25-30 minutes, turning at least once while baking.

    on the baking sheet

    The curry roasted sweet potatoes roasting on a baking sheet.


  2. masala baked tofu

    June 19, 2014 by Angie

    For dinner Tuesday night I made a new favorite tofu dish from Isa Sandra Moskowitz’s book Appetite for Reduction. I marked this recipe as one I wanted to try a long, long time ago and finally got around to it this week. You should really buy the whole cookbook but, if you don’t believe me you can find the recipe here, blogged by a kind Internet person.

    Masala Baked Tofu

    Masala Baked Tofu

    Next time, I will cut the tofu differently for thinner triangles and also marinate it longer. I did the minimum one hour of marinating and the flavor was excellent but didn’t quite penetrate all the way to the center of the thick tofu triangles. Even with those lessons learned, the masala baked tofu was reallllllly good. I made cracklin’ cauliflower to go with it for a yummy, low-carb, Indian-ish meal.

    Masala Baked Tofu & Cracklin' Cauliflower

    Masala Baked Tofu with Cracklin’ Cauliflower


  3. cracklin’ cauliflower

    May 15, 2014 by Angie

    To go with our baked tofu on Tuesday night, I made another great side from More Peas, Thank You by Sarah Matheny. This cracklin’ cauliflower has a very Indian flavor to it with the curry powder and garam masala. Robbie and I both loved it. We ate it all. This will definitely be a regularly occurring side dish in our house.

    cracklin' cauliflower closeup

    Adapted from More Peas, Thank You by Sarah Matheny

    Ingredients

    1 medium sized head cauliflower
    2 tsp olive oil
    1/2 tsp salt
    1 1/2 tsp curry powder
    1/2 tsp garam masala
    1/4 tsp onion powder
    1 to 1 1/2 tsp minced garlic
    1 tsp minced fresh ginger
    1/2 c frozen peas
    salt & pepper to taste

    Directions

    1. Preheat the oven to 400 degrees.

    2. Wash the cauliflower and chop it into florets of a similar size. Place the florets in a biggish bowl.

    3. Drizzle the cauliflower florets with some olive oil. I didn’t actually measure this but you don’t need much to get the job done.

    4. Sprinkle the salt, curry powder, garam masala, and onion powder over the cauliflower and stir it around to coat evenly.

    5. Add the minced garlic and ginger and frozen peas to the bowl. Stir again.

    6. Spray a pan with olive oil. I used a 9 x 9 glass pan I call “the brownie pan” and it was the perfect size. Transfer the entire contents of the biggish bowl to the pan and bake for thirty minutes. Stir every ten minutes to make sure everything is getting proper oven attention and not sticking.

    7. Serve it up, add salt and pepper to your liking, and eat it all!

    baked tofu and cracklin' cauliflower


  4. curried chickpea mash

    October 16, 2013 by Angie

    This is a tasty and relatively quick meal from {never}homemaker. I wanted to serve it with garlic naan, another recipe I got from them, but I was pressed for time. Robbie ate his with toast and I had these low carb crackers. I followed the recipe except for the fresh ginger. I used a little ground ginger instead. It was good but I will cut the cloves substantially next time and add more salt.

    curried chickpea mash


  5. chana masala & garlic naan

    August 16, 2013 by Angie

    Our buddy Lorena came over for an Indian, vegan dinner on Wednesday night. I made, for the first time, chana masala using the Smitten Kitchen recipe and garlic naan using {never}homemaker’s 5 minute naan recipe. They tasted great with some pinot noir!

    chana masala & garlic naan

    Both went pretty well for new recipes and got thumbs up from everyone. I omitted a couple things from the chana masala because I didn’t have them and couldn’t get them. Those things were: the hot green chili pepper, cumin seeds, amchoor powder, and lemon (I did have a lemon but I forgot to add it). I followed the naan recipe exactly but needed to add about triple the amount of flour to get a dough-like consistency. Once I achieved dough status, it was smooth sailing. I cooked them in a pan sprayed with olive oil. Robbie microwaved a bowl of Smart Balance for me and added some fresh minced garlic into it. I brushed that onto the naan to make garlic naan, which, in our opinion, is the only kind of naan the world needs.

    garlic naan

    Two of the four garlic naan cut in half.

    Indian, vegan dinner party

    Indian, vegan dinner party spread!


  6. panang curry

    August 7, 2013 by Angie

    Although her recipes are a touch too decadent for me at times, I’m a fan of the vegan chef Chloe Coscarelli. I’ve made her panang curry twice now.  It is on the rich side with its creamy nut butter and coconut milk sauce but I really like it.

    Panang Curry

    I made the following changes: I used cashew butter instead of peanut butter due to my allergy, I used about a teaspoon of light brown sugar instead of two tablespoons, I used light coconut milk, and I used fresh spinach instead of kale. It’s tasty and the leftovers are great. I’d definitely make it again. I’ve tried several of Chef Chloe’s recipes , all of which you can see here.


  7. 2nd Avenue Vegetable Korma

    July 31, 2013 by Angie

    This is one of many great recipes from Isa Chandra Moskowitz’s Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes. For some silly reason, I’d only made this once before (in my pre-blog days). Other than the time it takes to wash and chop the vegetables, it cooks up really quickly, makes a lot of food, and is so tasty.

    big pot of vegetable korma

    I followed her directions pretty closely. My changes: skimped on the carrots, skipped the agave nectar, and added browned tempeh for some protein.

    2nd Avenue Vegetable Korma

    I can’t wait to have another bowl for lunch!


  8. slow cooker curry

    July 4, 2013 by Angie

    It is so hot here! Time for slow cooking and avoiding the oven. I found this list of vegetarian crockpot recipes in a post on Reddit. I decided to modify this Vegetarian Crockpot Curry Recipe to enjoy last night. The complete recipe with my changes is below. I went overboard with the chopped tomatoes. I think mostly because of that this dish wasn’t much of a curry, per se. We both still liked it. I used the whole box of Pomi Chopped Tomatoes but I will definitely reduce that to three quarters of the box or less in the future.

    slow cooker curry

    Ingredients

    1 can chickpeas, drained and rinsed
    1 8 oz package of tempeh, cut into small pieces
    1 red bell pepper, diced
    2 red potatoes, cut into small pieces
    2 medium yellow squash, cut into small pieces
    1/2 cup carrots, diced
    1/2 cup celery, diced
    1 tbs minced garlic
    2 tbs curry powder
    1/2 tsp onion powder
    1/2 tsp garam masala
    1/2 tsp turmeric
    1/2 tsp ground ginger
    1/2 tsp salt
    1/4 tsp cayenne pepper
    2 cups vegetable broth
    3/4 of a 26.46 oz container of Pomi Chopped Tomatoes, with juice
    1 cup frozen peas

    Instructions

    1. Prepare (wash, trim, chop) all vegetables.

    2. Drain and rinse the chickpeas.

    3. Chop the tempeh into small pieces.

    4. Add the vegetables, chickpeas, tempeh, and minced garlic to the slow cooker.

    5. Add the spices and salt and stir to mix everything around.

    6. Add the vegetable broth and chopped tomatoes with juice. Stir to combine.

    7. Cook on low for about 8 hours, stirring occasionally if possible.

    8. Add 1 cup of frozen peas during the last 20 minutes.

    9. Serve with naan, rice, or toast.