Friday, December 20, 2013

Sometimes I come across a Vegan recipe that I want to make BUT it has all these crazy spices or things I would never buy anyway, so I improvise, like I did when I was a regular cook, and I've got to tell you, I have a winner here today!!
So, it started out as "Chickpea, Coconut, and Cashew Curry" and ended up being Tara's Chickpea, Pepper, and Potato Almond Curry--and it was delish!

3 T olive oil
1 medium onion sliced thin
1/2 large green pepper, chopped
1 -2 tsp chopped garlic
1/2 tsp ginger--I buy mine pulverized in a jar in the produce dept--makes it simple
2 cups almond milk, unsweetened, or try coconut almond milk--yum, didn't have that one though
1 can chickpeas drained
1 large potato diced
1-2 cups spinach--chopped
1/3 bunch of cilantro, chopped
Ok, this is a guess, because I sprinkle this stuff in and add more if needed:
1/2 tsp cumin
1/2 tsp paprika
1 tsp curry
garlic salt and pepper to taste

Heat up oil, add onion, potato, chickpeas, green pepper and brown them all up.  Then add the garlic and ginger, cook that for a few minutes then add the almond milk. Add your spices, and then after the chickpeas and potatoes are cooked and hot, I mashed as many as I could to thicken the broth up.  (Be careful with the potato masher, I have a love/hate relationship with mine, it always slips and I end up with 1/2 my meal on me and the floor).

Now, because this is the way I cook, it needed a little creamy something, so when I looked in my fridge, I saw jalapeno cream cheese (for our bagels) and put about 2 T of that in there--I know, I never professed to be a 100% Vegan...I feel the shame for about 30 seconds...  So it does need a little kick of something, so put a sprinkle or two of chili powder or your favorite hot stuff.

Make some brown rice to pour the curry on and yum, it's done when you say so.

Then, I needed some of the flat bread you get when you go to the Indian food restaurants, so I had to google soda bread because I couldn't wait for any yeast type breads...

So--make some bread to dip in your curry:
3 C flour
1 C soy milk w/ 1 T apple cider vinegar (or any vinegar to sour it up)
1 tsp salt
1 tsp sugar
1 tsp baking soda

Mix the dry ingredients in a bowl and pour in the sour milk--I had to add about 1/4 c water for mine to get a nice soft dough.
Roll it out in a circle that will fit in the bottom of your fry pan.  Heat up your pan on medium and throw that circle in there and let it cook for a few minutes.  When I flipped mine over I gave it a brush of butter (BAD vegan)and some garlic salt.

Serve with your curry and rice and embrace your garlic breath!!

I always forget to take pictures--I'll do better next time!

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