Recipe: Curried Cauliflower, Potatoes, and Chickpeas

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June 6, 2016

After learning that 2016 was officially declared International Year of Pulses a couple months ago, I was eager to devote some time to getting creative with including pulses in my diet, and testing out some new recipes. I found this recipe in the Old Farmers Almanac Garden Guide 2016 Special Edition Magazine. The magazine did not mention credit to the cook, so I’m not sure exactly who made this recipe, but I found it in that magazine under the “Cooking Fresh: Fresh is Best” section. This recipe is the first one I experimented with, and I’m ashamed to admit that this is as far as I got. I fell head over heels in love with this recipe, and because it makes around 4 to 6 servings (depending on your portion sizes), I ended up eating this for dinner for nearly a week straight. The funny thing is, I’ve cooked it a couple times since and I’m still not sick of it! This is a MUST try. It is super simple, preparation isn’t too tedious, and it stores well. I would recommend making this dish in advance, and separating and storing your portions in microwave safe containers, as this provides a great lunch or dinner option for those of you who are crunched for time.

One thing I would like to mention about this recipe is that although you can use a skillet, I found it much easier to cook this dish in a large pot. When I tried using a skillet, I found there were too many ingredients, and it made it very difficult to stir because it nearly started to overflow. If you end up testing this recipe out, let me know what you think in the comment section below!

INGREDIENTS:

  • 4 Tablespoons vegetable oil
  • 2 Onions, finely chopped
  • 1 Head cauliflower, cored and cut into small pieces
  • 3 Potatoes, peeled and diced
  • 2 Tomatoes, chopped
  • 1 Teaspoon ground cumin
  • 1 Teaspoon salt
  • 1/2 Teaspoon ground tumeric
  • 1/2 Teaspoon chili powder
  • 1 Can (15 ounces) chickpeas, drained and rinsed, or 2 cups cooked chickpeas
  • 1/2 Teaspoon garam masala

INSTRUCTIONS:

  1. Heat oil in a large pot over medium heat and cook onions until soft and golden. Add cauliflower and potatoes and stir. Add tomatoes, cumin, salt, tumeric, and chili powder. Stir and cook for 3 to 4 minutes. Reduce heat to medium-low, cover, and cook for 15 minutes, or until potatoes and cauliflower are almost tender, stirring occasionally to keep from sticking. Add chickpeas, cover, and cook for 5 to 7 minutes.

2.       Sprinkle with garam masala and stir well. Serve warm, & enjoy! 🙂

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Recipe: Vegan Chana Masala

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April 22, 2016

  • Cookbook: (Adapted from) The Oh She Glows Cookbook – Angela Liddon
  • Recipe: Vegan Chana Masala
  • Cuisine: Indian
  • Prep time: Twenty minutes
  • Cook time: Twenty minutes
  • Total time: Forty minutes
  • Servings: Four

I first came across this recipe two years ago on one of my favourite vegetarian food blogs, Cookie+Kate. She adapted this recipe from the vegan cookbook titled ‘The Oh She Glows Cookbook‘, written by Angela Liddon. I am most certainly not a vegan, nor do I even come close to identifying as one. But funny enough, some of my favourite restaurants and recipes are actually vegan! As I mentioned in my post about the Paris Agreement, one vegan meal saves more water than skipping 176 showers, because as we all know, the meat industry requires the use of large amounts of energy. In honour of Earth Day today, I have chosen to stick to a vegan diet, which is one of the many ways I am showing my support towards helping the planet today.

This recipe is not challenging whatsoever, it just requires a bit of time in the kitchen. My favourite part about this recipe is that my kitchen always becomes filled with the most beautiful aromatic scents, as all the different Indian spices fuse together to create this classic and comforting dish. I’ve made this dish for both lunch and dinner, and I personally love eating it when I’m craving something a little more substantial and filling after my workouts.

Make sure you prepare all ingredients before you start cooking, as this is a fast paced recipe!

INGREDIENTS
  • 1 tablespoon coconut oil or olive oil
  • 1½ teaspoons cumin seeds (scale back a little if you’re not crazy about cumin)
  • 1 yellow onion, chopped
  • 1 tablespoon pressed or minced fresh garlic (about 5 cloves)
  • 1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)
  • 1 green Serrano pepper, minced (seed it first if you want to tame the spice level)
  • 1½ teaspoons garam masala (or tikka masala)
  • 1½ teaspoons ground coriander
  • ½ teaspoon ground turmeric
  • ¾ teaspoon fine-grain sea salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 can (28 ounces) whole peeled tomatoes, with their juices
  • 2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), drained and rinsed
  • 1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra rice to have on hand for other meals)
  • Lemon wedges, for garnishing
  • Fresh cilantro, chopped, for garnishing (optional)
INSTRUCTIONS
  1. Cook the rice (if you want to serve the chana masala on rice): Bring a large pot of water to boil on the stove. Pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
  2. Cook the chana masala: In a Dutch oven or large saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds. Toast the seeds for a minute or two, stirring frequently, until the seeds are golden and fragrant. Watch carefully to avoid burning the seeds.
  3. Raise the heat to medium and stir in the onion, garlic, ginger and serrano. Cook for about five minutes, stirring often. Stir in the garam masala (or tikka masala), coriander, turmeric, salt and cayenne (if using), and cook for two more minutes.
  4. Add the whole peeled tomatoes and their juices. Use the back of a wooden spoon to break the tomatoes apart. You can leave some chunks of tomato for texture.
  5. Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.
  6. Serve over basmati rice, if desired, and garnish with a lemon wedge or two and a sprinkle of fresh cilantro.

You can definitely play around with this recipe a bit (as I often tend to do), to suit your personal taste and preference. As you can see from my picture, I added a lot more than a sprinkle of cilantro!

 

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