All Photos © Christine Elise McCarthy 2014
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Do not be intimidated by the list of ingredients. If you look closely, you will see that most are just spices and things you probably already have around. This is simple to throw together. You can use this curry in a wrap or over rice. I like a heavy amount of spice in my curries so I am going to put a range with the spices in this recipe. You can start lighter & add more if you feel it needs it. In every case – I went with the higher quantity.
As a note – you can make chickpeas from dry beans and lentils & even rice and, once cooked, put small quantities (measure one cup or two per bag) into sandwich baggies & fill them just enough that they can be closed & still be flat – as if a sandwich were in there. Mark the bag with the quantity inside & then freeze them for later use. You can do this with leftovers, too.
Vegan Cauliflower, Potato & Chickpea Wrap (or Rice Bowl) with Lentil Hummus
Tortillas or wraps of your choice OR cooked rice of your choice
1 TBS olive oil
1 cup cooked chickpeas
2 cups potatoes – cubed
2 cups cauliflower – cut into small florets
1/2 cup peas
1 jalapeno – seeded & diced
2-4 garlic cloves – chopped
1 TBS ginger – minced
2 TBS grapeseed or canola oil (or olive oil)
1/2 – 1 TBS cumin seeds
1/2 – 1 tsp turmeric
1/2 – 1 tsp ground coriander
1/2 – 1 tsp ground cumin
1/2 – 1 tsp chili powder or cayenne
1/2 – 1 tsp salt
cilantro – chopped
some red onion – diced
for the lentil hummus
1 cup cooked lentils
10 cherry tomatoes – quartered (or similar amount of other tomato)
1/2 TBS olive oil
1/2 tsp each: salt, cayenne, ground cumin, garlic powder
1 tsp sriracha
for the lentil hummus
Heat the oil in a pan. Add the other ingredients. Heat through & mash with a wooden spoon. Set aside.
for the Vegan Cauliflower, Potato & Chickpea Curry
Chop all the vegetables so they are ready to go.
Heat the oil over medium heat. When hot, add the cumin seeds & heat until they begin to pop. Add garlic, ginger & jalapeno & cook for about a minute. Add the potatoes & cook, covered, for two minutes.
Meanwhile, whisk the turmeric, ground cumin, ground coriander, and chili powder into 1/2 – 1/3 cup water.
Add the cauliflower, chickpeas, peas & spice water to the potatoes and stir to blend. Reduce heat to med-low. Cover & simmer for 10-15 minutes – being careful not to burn the vegetables.
Now – simply dish this out over some rice & garnish with cilantro, red onion & sriracha.
Or – spread some hummus on a wrap. Top with onion & cilantro & some curry. Add sriracha, if you like. Roll that fucker up & eat it with abandon! Then, feeling all awesome & vegan & badass – go onto Amazon.com & buy my book! Read the reviews! Men & women both seem to love it!