8-Ingredient Vegan Thai Keffir Lime & Red Curry Chicken – for the Slow Cooker or Stove Top

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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By odd coincidence – I posted another red curry recipe a year ago tomorrow.  It was my Vegan Red Coconut Curry with Chicken and Vegetables and Hominy (for the Slow Cooker) – seen in the white pot above.  That recipe had a zillion ingredients & made enough to cater a party.  My recipe today feeds two (with rice) and has only a few easy-to-find ingredients.  The only exotic ingredients are the keffir lime leaves – and – while they are not absolutely critical – they do add a flare of authenticity to the dish.  Lime juice & zest can be substituted but if you can find the keffir lime leaves in a local Asian market – grab some.   Apparently, they can be purchased frozen but I have never seen them like that.  You can buy them HERE on Amazon, too.

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I made this in my fancy new casserole slow cooker (above) – just because I wanted to use it but this dish can be made on the stove top in minutes.  I have a full-fledged slow cooker fetish & that one above is the 6th one under my roof.  I have two 7-quart cookers, one with a timer & one without, one 1-quart cooker & two little dipper ones.  I love using them & they are especially effective when throwing a large party.  Cook & serve from the same place & they work as chafing dishes.  No muss – no fuss.

So – as I said – this is a far simpler red curry than the one I posted last year & you can make it in the time it takes to cook rice.  I used Beyond Meat chicken because – I feel – it is the best vegan chicken on the market.  Go to their site to find a store near you that carries it.

8 ingredients & quick to prepare?  Why not give it a try?

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8-Ingredient Vegan Thai Keffir Lime & Red Curry Chicken – for the Slow Cooker or Stove Top

Serves 2 with rice

INGREDIENTS
9-12 oz vegan chicken – thawed & cut into cubes

1-2 serrano or jalapeno peppers (according to your tolerance for heat) – seeded & diced

2 garlic cloves – minced

1 small red bell pepper – chopped small

2 TBS red curry paste

1 (13 oz) can coconut milk (I used lite)

10 keffir lime leaves – sliced into strips OR the juice & zest of 1/2 lime

1 TBS kecap manis (SWEET soy sauce) OR 1 TBS brown sugar

Serve with cooked rice

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DIRECTIONS

Put everything in either a slow cooker & cook, on high, for 3 hours or until the veggies are soft & it is heated through – or do the same in a stock pot on the stove.  It should be ready in under 30 minutes on the stove.  Taste to see if it might need salt.

Serve over rice.

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Vegan Creamy Dal Makhani Punjabi-Style (Black Gram/Urad Dal & Rajma) – for the Slow Cooker

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I love Indian food.  I always have.  I also love cooking with dry beans & lentils because they are so inexpensive & yield many servings for pennies per serving.  The only issue with Indian recipes is acquiring the exotic spices – which can be expensive if you do not buy them from an Indian market.  Ethnic markets are always the best place to buy spices because each will typically carry all you need for recipes from that area of the world and at greatly reduced prices.  If you do not live in an area with much diversity – Amazon is wonderful.  You can typically omit a few spices from most recipes with little loss of flavor but it is really satisfying to be as authentically true to a regional recipe as possible.   With Thai food, for example, getting fresh kaffir lime leaves & Thai basil makes an enormous difference.  You just open the packages of these things and are transported to your favorite Thai restaurant.  Indian food has a few staples that are hrd to get around – garam masala, for example.  But it is stuff like cardamom & fenugreek (methi) that add authenticity.  Fenugreek is an herb – pictured below – both fresh & dried.  It also comes in seed form & as a powder and it is ubiquitous in Indian recipes in one form or another.  It might be a good idea to research a few Indian recipes & stock up on the critical spices sif you want to experiment with this wonderful cuisine.  HERE is a list of the most used spices – garam masala being the most commonly used and that list omitted the kasoori (or kasuri) methi (dry fenugreek leaves) and I would add that to your list as well as amchoor (mango powder).

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I made a version of mahkani in July – seen above – my Spicy Vegan Dal Makhani (Beluga or Black Lentils) for the Slow Cooker.   That dish used beluga lentils & is not as authentic as today’s recipe. In today’s recipe I used whole black lentils (also called urad dal or black gram) and red kidney beans (rajma).    I not only soaked these beans overnight but I also cooked them in my slow cooker for 5 hours on high AND left them overnight to let the flavors meld.  I recommend this (though it is not necessary) to let the beans really soften & the flavors blend – so – if you are making this dish it takes two days before you are eating it.  Again, you definitely could eat it after the 5 hours but like many stew-type dishes – it gets better over time.  The good news is – there is no prep cooking for this dish so, except for cutting up an onion & 2 peppers – the slow cooker does all the work (except the smoking process – explained below).  The lentils & beans I used are below – dry – and as they looked after soaking them – separately – overnight.  As you can see – they changed color considerably.   This dish is traditionally very rich using varied amounts of butter & heavy cream.  I used only 2 TBS of vegan butter & 1/2 cup vegan sour cream – so this dish is not quite so heavy.

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As to smoking your dal makhani – it is VERY easy & I recommend it very highly.  It just requires a chunk of a natural charcoal & a small metal bowl.  You simply heat the coal over a burner until it is red hot, place it in a metal bowl & drizzle olive oil on it & place it atop your dal & put the lid on the slow cooker.  In ten minutes – you will have authentically, smoky goodness!  (The photo of the smoking charcoal is from my Smoked & Spicy Indian Eggplant Curry (Vegan – Vegetarian) – seen below.)

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Vegan Creamy Dal Makhani Punjabi-Style (Black Gram/Urad Dal & Rajma) – for the Slow Cooker

Serves 6+ with rice

INGREDIENTS

 1 cup dry black urad dal – soaked overnight

1/2 cup dry red kidney beans – soaked overnight

1 onion – diced

2 serrano (or jalapeno) peppers – seeded & diced

2 TBS vegan butter

4 cups water (or vegetable stock)

1 cup tomato puree

1/4 tsp nutmeg

1 TBS garam masala

1/2 tsp amchoor

2 TBS dry methi leaves

1 tsp ground cumin

1 tsp ground coriander

1 tsp onion powder

1 tsp chili powder

2 green cardamom pods

1 TBS fresh or jarred ginger (I used jarred)

4 garlic cloves – minced

1/2 cup vegan sour cream

Steamed rice

GARNISH – more sour cream, cilantro or fresh fenugreek leaves

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DIRECTIONS

Soak the beans overnight.

Put everything except the sour cream into a slow cooker & cook on high for at least 5 hours – maybe more.  If you are going for the overnight uber-cooking (as I did) – leave it covered overnight.  I left my cooker off as there was nothing in there that would spoil but – if you are not comfortable with that – add some water & leave it on warm overnight.

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Either way – the next step is the smoking (which you can skip but I recommend trying it because it is amazing.  Heat the coal over a burner until it is red hot, place it in a metal bowl & drizzle olive oil on it & place it atop your dal & put the lid on the slow cooker.  In ten minutes – you will have authentically, smoky goodness!

Now – stir in the sour cream.   If it is too thin – add water or vegan milk to thin it.  If it is too thin – cook it on high with the lid off until it thickens.

Garnish with a dollop of sour cream & serve with rice.

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Vegan Carrot Kootu (Thick Coconut Curry with Lentils)

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Here is the Wikipedia definition of “kootu:”

Kootu is a Tamil word means ‘add’ i.e.vegetable added with lentils which form the dish, made of vegetable and lentils and are semi-solid in consistency, i.e., less aqueous than sambhar, but more so than dry curries. Virundhu Sappadu (Typical Tamil feast) comes with the combo of boiled rice (‘Choru’ in Tamil), sambar, rasam, curd, poriyal, kootu, appalam, pickle and banana. All kootus by default have some vegetables and lentils, but many variations of kootu exist.

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I am a big fan of vegan curries – especially those with lots of “sauce” and even more so if they are made in a slow cooker.  This recipe is simple with no exotic ingredients & feeds a LOT of people.   I made this in a 7-quart Crock Pot & nearly filled the thing.  It makes enough to feed a dozen people if served with rice.  I ate it for lunch every day & froze a bunch.  You can do this or cut the recipe down.  I just developed an urgent passion to use ALL the produce I had in my house this week & I had 4 pounds of carrots – so this kootu.

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Vegan Carrot Kootu (Thick Coconut Curry with Lentils)

Serves 10-12 with rice

INGREDIENTS

2 cups peeled split mung beans (yellow lentils)

4 pound carrots – sliced

1 onion – chopped

3 cans coconut milk

3 cups vegetable stock

1 or more (according to your taste for heat) jalapenos (or other peppers) – seeded & diced (I used several split Bird’s Eye chilies)

1 TBS fresh ginger (I used jarred)

4 garlic cloves – minced

2 TBS tomato paste

2 TBS turmeric

1 TBS ground coriander

1 tsp chili powder

1 TBS ground cumin

1 cup fresh cilantro – chopped plus more for garnish

1/2 cup or more Thai or other basil – chopped

Lime wedges for garnish

S&P

Cooked rice (I used brown jasmine)

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DIRECTIONS

Put everything into the slow cooker & cook on high for 4 hours or until the carrots are tender.  Season with S&P.

Serve withe rice & garnish with cilantro & lime wedges.

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Vegan Spicy Thai Pumpkin & Chicken Curry

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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So – my friend David showed me a picture of a party he threw in his back yard & I saw hundreds (ok – dozens) of pumpkins and my imagination went crazy.  I knew most of those pumpkins – if not all – would end up sitting out & rotting until they got tossed.  So – I got bold and asked for one.  And he happily delivered one.  Here she is:

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That thing is about the size of a basketball – maybe a bit bigger.  I used 1/4 of it for this recipe.  This curry is so easy & so yummy – I REALLY hope you do not throw your holiday pumpkins away.  And know – even if cooking with pumpkin doesn’t interest you – you should AT LEAST get all those seeds out and make my EASY Homemade Crunchy Roasted Pumpkin Seeds – seen above.

This recipe is very easy & comes together faster than your rice probably will – but curries like this tend to improve in the next day or two – as the flavors get really saturated & blend together.

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I used Thai basil & kaffir lime leaves (kaffir lime leaves seen above) from my local Thai market & I recommend using them if these ingredients are available to you.  If they are not available – regular basil & lime zest will suffice.

I used Beyond Meat chicken in this & I recommend it very highly as the best vegan chicken on the market.  I thawed mine & then cut the strips into irregular chunks.  You can chop them or not – your call.

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In order to not slip & cut my hand off – I put the pumpkin in my sink – stem side down the drain – to stabilize it.  To peel the pumpkin – cut it into smaller pieces.  It peels far more easily that way.

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Vegan Spicy Thai Pumpkin & Chicken Curry

SERVES 4 with rice

INGREDIENTS

1/4 of a basketball-sized pumpkin or equivalent – peeled & cubed

9 oz vegan chicken

1 small onion – diced

Olive oil

1-3 TBS red curry paste (according to your tolerance for heat – I used 3 TBS)

1-2 (15 oz) cans coconut milk (I used lite) – this amount is flexible based on how much pumpkin you have & how wet you like your curries (I like mine wet)

6 kaffir lime leaves – cut (like in my photo above) to release flavor (or 1+ TBS lime zest)

1 TBS turmeric

1 TBS brown sugar

Juice of one lime (2+ TBS)

1 cup water (or veggie stock)

Handful of Thai (or other) basil – chopped

S&P

Bird’s eye chilies (I used 6 but quickly fished them out because the curry got VERY spicy VERY fast) – optional (or use a serrano or jalapeno pepper – if you love heat)

1 TBS Cornstarch (optional)

Cooked rice (I used brown jasmine)

GARNISH OPTIONS – lime wedges, more basil, cilantro, sliced jalapenos

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DIRECTIONS

Heat a little (1 TBS?) olive oil & saute the onion until soft.  Add 1/2 can coconut milk & the red curry paste.  Whisk to blend & bring to a boil.  Add everything else except the basil.  Bring to a boil then lower heat & simmer until the pumpkin is soft – maybe 20 minutes.  If the curry is too thin – keep cooking until it thickens OR – whisk 1 TBS cornstarch into 1/4 cup water & add to the simmering curry.  It should thicken more quickly this way.  Adjust seasonings.

When ready to serve – add the basil.  Serve with warm rice and garnish as you choose.

See?  EASY!  Ain’t you glad you didn’t throw that pumpkin away?

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Spicy Vegan Beef Panang Curry for the Slow Cooker

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I made this in a little slow cooker.  It doesn’t have any settings so I am just gonna call its default setting “high.”  I made it out of with whatever I had around & you can do the same thing.   Mix & match veggies or use chicken or no meat (vegan or otherwise).  Your call.  This came out genuinely spicy because I left the seeds in the jalapeno.  If heat bugs you, you can seed the jalapeno or skip it altogether.  The only exotic ingredient was my inclusion of these dried kaffir lime leaves.  Fresh ones would be immensely better but they are not carried consistantly by the Asian markets in which I shop.  I got these guys a Lassen’s.   They were very mild – almost to the point of being useless – so – I would not invest in them again.  If you cannot find fresh kaffir lime leaves – lime zest will suffice.

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I served this delicious curry over that beautiful Coconut & Ginger Rice Pilaf with Pomegranate Seeds.  The coconut & ginger flavors of the rice we overwhelmed by the heavier curry flavors but the pomegranate seeds added a nice texture & flavor.   They make a beautiful pairing visually & taste very good together.

This could be made stove top by just simmering it all until the veggies are soft.

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Spicy Vegan Beef Panang Curry for the Slow Cooker

Serves 4 with rice

INGREDIENTS

9 oz (or 2-3 cups) vegan beef (I used Beyond Meat Beefy Crumble)

4 oz mushrooms – sliced

1/2 red bell pepper – chopped

1 jalapeno – seeded (or not – if you love spice) and diced

1/2 onion – diced

1 (14 oz) can coconut milk (I used lite)

4 oz Panang curry paste (or red curry paste)

5 fresh (or dried) kaffir lime leaves – sliced (or the zest of 1 lime)

Handful of Thai (or regular) basil or cilantro – chopped

1/2 cup peas

GARNISH: Thai (or regular) basil or cilantro, lime wedges, chopped peanuts, cooked rice

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DIRECTIONS

Put everything except the peas & the garnish into a slow cooker & cook on high for 2-3 hours or until the veggies are tender.  Stir in the peas & let them heat through.

Serve with rice & garnish of choice.

OR – this could be made stove top by just simmering it all until the veggies are soft.

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Vegan Aloo Palak (Indian Spinach & Potato Curry)

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I fucking love Indian food.  I always have.  I have posted many Indian recipes & Indian food is the easiest way to feed someone vegan food without them noticing.  If you research, you will find that most recipes have largely overlapping ingredients.  If you intend to get into cooking Indian food – the critical spices (outside of cumin & coriander) are garam masala & cardamom.  If your local market does not carry the spices you need – and there is no local Indian spice source (ethnic markets are THE BEST resource for cheap spices) – buy them on Amazon.  This recipe calls for fenugreek (or kasuri methi) but I read that celery seeds are a decent substitute.  If you can’t find either – blow it off.

If you are accustomed to cooking Indian food – you might notice I tend to use far larger amounts of the spices than your average recipes.  The measurements are very forgiving, though, so don’t worry if you want to use more – or less – than what I suggest.

I used a vegan goat cheese that I bought at a Soledad Santuary stand at the Hollywood farmer’s market.  If you live in Hollywood or can make it to that market – look for them.  They recently turned vegan & are experimenting making many kinds of vegan cheese.  (If you get there – BTW – look for Dave’s Korean stand, too.  Their tempah is INSANE!)  You can use any soft vegan cheese (cream cheese or yogurt or goat cheese – if you can find some).  If you are not vegan – a Boursin or garlic/chive cream cheese would work.  You just need some sort of “dairy” to mellow out the overall flavor.

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Vegan Aloo Palak (Indian Spinach & Potato Curry)

Serves 4-6 with rice

INGREDIENTS

1 1/2 – 2 lbs fresh spinach (You can use canned or frozen but the flavor will not be the same & you won’t get the vibrant green color.  Google Aloo Palak & see how ugly it can look.  LOL)

3 large red potatoes – cubed

1 large onion – diced

1-3 jalapenos (to taste) – chopped (remove seeds to lessen the heat)

1 tsp cumin seeds

1 tsp cumin

1 TBS turmeric

1 TBS fresh ginger – minced (I used jarred)

1 TBS garlic – minced (I used jarred)

1-3 tsp chili powder (I used 3 but I like heat)

1 TBS ground coriander

1 tsp dry fenugreek (or celery seeds) – OPTIONAL

1 TBS garam masala

1/2 cup vegan soft cheese

Salt

Olive oil

Garnish – cooked rice and/or naan

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DIRECTIONS

Boil a large pot of water & blanch the spinach by immersing it for 30 seconds to a minute – so it wilts.  Plunge into cold water & drain.

Heat 1-2 TBS olive oil & pan fry the potatoes until they begin to brown – turning often.  This might cook them through – depending on how large your cubes are.  If it doesn’t do not worry.  They can cook more in the spinach.  Set aside.

In that same pan – heat another TBS olive oil & add the cumin seeds.  Once they begin to sputter, add the onion, jalapeno, garlic, ginger, & spices.  Cook until the onion is soft.

In a food processor – blend the onion mix.  Then – add the drained spinach & puree.  Return this to the pan.  Stir in the cheese & add the potatoes.  Heat through & be sure your potatoes are soft.  You may have to add between 1-2 cups of water to thin it out.  If it is too thick add more water.  Too thin?  Cook it down.

Serve with rice or naan – or eat it naked!  I mean – the spinach & potatoes could be naked – as the potato adds a starch to the dish, already.  But – if you wanna be naked yourself – I don’t see a problem with that.  Your roommate or children might feel awkward but fuck’m.  You just made motherfuckin’ Aloo Palak.   What the fuck have they achieved lately?  Probably not appreciate you enough, that’s what.

See my point?  Might as well swill some wine, too.  Haters gonna hate.  No reason for you to give any fucks at all.  Eat, drink & be proud you just made a yummy vegan meal!

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Spicy Vegan Dal Makhani (Beluga or Black Lentils) for the Slow Cooker

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Inspired by these gorgeous photos & the recipe HERE from Petit World Citizen – I created this adaptation of that recipe.

My understanding is that Dal Makhani translates to “buttery lentils” – but this dish used no butter.  You can opt to use vegan butter (or real butter – if you are not vegan) in place of the olive oil – and you will be making this in the more traditional way.  I also understand that it typicaally includes red beans but this version does not.  I used Beluga or black lentils that I bought HERE on Amazon.  The original recipe called for 5-6 cups of water to one cup of lentils and I doubled the recipe.  After a full day of cooking in the slow cooker, it was still a very thin soup – so – I added the rest of the black lentils – the full 2lbs.  As a result – I have a fuckton of Dal Makhani – enough to fill THIS 6 QT Crock-Pot to the brim.  But – it is healthy & light & freezes well & I’m OK eating the same thing for lunch every day for a week – so I will deal.  You might want to consider cutting the recipe at least in half.

Also – I radically increased the spices of the original recipe & it came out fiery hot.  I added sugar & some potato slices to modify that & it worked wonders.

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Spicy Vegan Dal Makhani (Beluga or Black Lentils) for the Slow Cooker

Make 3-6 quarts (your call) – enough to feed 8-20 – especially if served with rice.

You can cut this recipe in half – by simply reducing the lentils & water by half but keep the other ingredients complete as listed here.  I made it as listed below but with half the lentils but it was too watery.  I then doubled the lentil portion without adding anything else.  So – you have two options below.

INGREDIENTS

for 3 quarts use:

1 lb (2 cups) black beluga lentils, sorted and rinsed
6 cups water – plus more if necessary

OR

for 6 quarts use:

2 lbs (4 cups) black beluga lentils, sorted and rinsed
12 cups water – plus more if necessary

Either way – the rest of the ingredients remain the SAME:

26 oz tomato purée/sauce
4 teaspoons salt
1 TBS sweet paprika or chili powder (I used chili powder)
2 TBS ground garam masala
1 TBS ground turmeric
1 tsp (or more, to taste) cayenne pepper or 2 finely chopped green jalapeño pepper (I used BOTH)
dash of ground cinnamon
1-4 TBS olive oil, vegetable oil or butter (I used 1 TBS olive oil)
4 teaspoons toasted cumin seeds (toasted in a dry pan for a few minutes until brown & fragrant – and ground up with a mortar & pestle – the grinding part being optional)
2 TBS ginger, peeled and finely chopped
4 garlic cloves, crushed
4-6 green onions, sliced thinly, plus more for garnish
1 (15 oz) can coconut milk for a vegan version (I used lite)
1/2 cup fresh cilantro, chopped (plus more for garnish)

Up to 1 TBS sugar – optional addition for if your dal comes out too spicy

1 large potato – peeled & diced – optional addition for if your dal comes out too spicy

Avocado slices or lime wedges – for garnish

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DIRECTIONS

Place rinsed lentils into a 6-quart Crock-Pot with water.  Add tomato sauce, salt, paprika or chili powder, garam masala, turmeric, cayenne pepper, and cinnamon.

Toast the cumin seeds in a dry pan a few minutes until just beginning to brown & they become fragrant.  Be careful not to burn them.  Grind them in a mortar & pestle (grinding not strictly necessary).  Then, in small saucepan, heat oil on medium high heat, add toasted cumin seeds and ginger.  Sauté for 3-5 minutes and then add garlic & green onions and sauté for a few more minutes. Add the sautéed mixture to the crockpot and give everything a good mixing up to incorporate things.

Set the timer for 6 hours on HIGH.   If you are home while it cooks – stir it once in a while for a creamier texture.

After the cooking time is done, the dal should be very soft. Add the coconut milk & stir it in.   Taste, adjust seasoning.  If it is too spicy – add the sugar & potato.  Continue cooking for 15 or so minutes or until the potato is soft.  If the dal is too thick, add some hot water until preferred consistency is achieved.  If it’s too thin, uncover and cook longer until it thickens.

When done, mix in chopped cilantro. Top with avocados, if using, and garnish with cilantro and green onions or lime wedges. Serve hot with rice, roti or naan.

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Vegan Butter Chicken and Chickpea Burrito with Pickled Onions and Mint Cilantro Chutney

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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vromans-back

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Did you perhaps make my Vegan Butter Chicken and Chickpeas for the Slow Cooker – seen above?  Do you have boat loads left over – like I do?  Why not try this Indian take on a burrito?    The Mint & Cilantro chutney is genuinely spicy & insanely delicious & takes this curry to new heights.   The pickled onions add a little snap & they are SO EASY to make.  You could add paneer or feta or cotija or some cheese to this – if you eat cheese – but it really doesn’t need it.

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The recipe for that mint & cilantro chutney above is HERE.

The recipe for the pickled red onions above is HERE.

The recipe for the Butter Chicken & Chickpeas above is HERE.

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Vegan Butter Chicken and Chickpea Burrito with Pickled Onions and Mint Cilantro Chutney

INGREDIENTS

Mint & cilantro chutney is HERE

Pickled red onions are HERE

Butter Chicken & Chickpeas is HERE

Cooked rice

Large tortillas

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DIRECTIONS

Warm the curry.  Assemble the burrito.  Grill on a dry grill pan until it looks good to you.  Dip it in extra chutney & shove it into your motherfuckin’ pie hole.  Mmmmmmm!

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Vegan Indian Chicken Coconut Curry (Slow Cooker)

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

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vromans-back

I have been making Indian food since the eighties.  I love it!  On this blog, I have shared

my Smoked & Spicy Indian Eggplant Curry (Vegan – Vegetarian) –

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my Indian Yellow Curry Cauliflower with Coconut Milk & Forbidden Black Rice (part 2 of a 3 curry meal) –

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my Indian Spinach & Garbanzo Curry Pot Pie Cupcakes in Homemade Herbed Tart Crust –

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my Indian Lentil Soup with Fresh Fenugreek & Harissa Spiced Tomatoes –

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my North Indian Chana Masala or Sour & Spicy Chick Pea Stew with Basmati Rice –

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my Potato and Cauliflower Tikka Masala – Vegetarian or Vegan or Not – for the Slow Cooker! –

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my Saag Aloo or Kale, Spinach & Pan-Roasted Potato Curry (Vegetarian or Vegan) –

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my Spicy Vegan Chicken and Mushroom Curry with Cauliflower and Chickpeas –

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my Vegan Slow Cooker Red Curry Lentils –

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my Easy Vegan Spicy Lamb Curry

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my Vegan Crockpot Beef & Potato Coconut Curry Stew –

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my Vegan Cauliflower, Kale & Chickpea Curry for the Slow Cooker –

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my Red Kidney Bean Curry or Rajma –

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my Potato Masala with Forbidden Black Rice (part 3 of a 3 curry meal) 

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my Vegan Chana Masala or Chick Pea & Spinach Curry

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my Vegan Beef, Potato & Squash Curry with Gluten-Free Cauliflower “Rice” –

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and my personal favorite – Vegan Punjabi Baingan Bharta – A Spicy Roasted Eggplant Dish from India with Basmati Rice

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BUT – this dish today has to be the easiest BY FAR and it is so fucking delicious – I can hardly stand it!   Just throw the ingredients into a slow cooker & come back in two hours and HOLY SHIT!  The house smells like an Indian restaurant & the curry is SO yummy & creamy & vegan!  So – what is your excuse?

Go buy some Beyond Meat chicken & get the party started!

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Vegan Indian Chicken Coconut Curry (Slow Cooker)

Serves four or more – especially with rice

INGREDIENTS

(any vegetables work but I used the ones listed)

9 oz vegan chicken

1 tomato – diced

5 mushrooms – sliced

1 onion – diced

1 cup peas

1 cup dry (or canned) chickpeas

4 cloves garlic – chopped

1 TBS ginger – minced

6 oz tomato paste

1 (15 oz) can lite coconut milk

1 can Rotel (or 15 oz diced tomatoes)

1 TBS turmeric

1 TBS chili powder

1 TBS curry powder

1 TBS garam masala (if you can’t find it – make it – recipe HERE)

10 green cardamom pods (if you can’t find it – blow it off)

1 TBS cornstarch

2 cups vegetable stock

1 TBS nutritional yeast (very optional)

Cooked rice

Cilantro as garnish

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DIRECTIONS

Put everything except the peas & cilantro into a slow cooker.  Set on high.  Cook two hours or until the chick peas are tender (not an issue if you used canned ones).

Stir in the peas.

Serve with rice & garnish with cilantro.

It don’t get easier than that, bitchez!

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Vegan Red Coconut Curry with Chicken and Vegetables and Hominy (for the Slow Cooker)

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

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There are still a few left! PERFECT book for your anti-Valentine’s Day book club meeting!

Buy a signed and LETTERED (hence – limited to 26 copies) copy of my book FROM THE LINK BELOW, and get copy of the short on DVD & 3 signed bookplates so you can give three people signed copies as gifts. The cost will be $25 which will include DOMESTIC shipping.

First come – first serve. When the 26 are gone – that is it. Buy ASAP if you want to be sure to get the templates for your Valentine’s Day gift giving this season!

http://www.bathingandthesinglegirlbook.com/store/p6/Christmas_LIMITED_Special%21.html

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It was Martin Luther King, Jr. weekend this weekend here in the US and look at the glorious weather we got in Los Angeles.  Of course, today – back to work day – looked like this:

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But that is OK.  I had my crockpot chugging away and the house smells of yummy & comforting curry.  This is about as easy to make as is possible and, though the potential ingredient list is long, there are no exotic ingredients.  The most exotic thing would be curry paste.  You could use green curry paste (if you can find green but not red) with very little difference in the result.  Look HERE for some online resources but most major supermarkets carry it in their Asian food aisle.   My mother has had a hard time finding hominy.  In Los Angeles, it is everywhere.  In Boston, it appears, not so much.  If you can’t find hominy – use chick peas.  Hominy is actually less flavorful than chick peas are but I like their crunch & their cost effectiveness.  I once bought a 6 pound can of hominy for about $2.  Hominy might be found in the aisle with canned beans or canned vegetables or in the Latin food aisle and it can be yellow or white.

None of the individual ingredients below are critical beyond the coconut milk & the curry paste.  If you want to lose a few items, go ahead!  Want to add other veggies like cauliflower or broccoli or potatoes – awesome.  You kinda can’t fuck this up.

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Vegan Red Coconut Curry with Chicken and Vegetables and Hominy (for the Slow Cooker)

This fills a 6 quart slow cooker & feeds a lotta folks!  If you don’t want a boatload of curry – cut this recipe in half.  I like to make a lot & freeze it in small containers for work lunches.

INGREDIENTS

9 oz vegan chicken ( I used the awesome Beyond Meat brand) – or use real cooked chicken – both are VERY optional

1 large onion – diced

1 – 2 cups peas

5 carrots – sliced

20-30 grape or cherry tomatoes – halved (or 4 tomatoes – diced)

1 red (or green) bell pepper – seeded & sliced or diced

1 – 3 jalapenos – seeded & diced (optional)

1/2 lb green beans – trimmed & cut in half

2 (15 oz) cans of hominy (or chick peas)

4 oz red (or green) curry paste (use less if you are intolerant of spicy food)

1 (10 oz) can Rotel (or other diced tomato, preferably with chiles)

2 (14 oz) cans coconut milk (I used lite)

1 (8 oz) can bamboo shoots – drained (optional)

1 (8 oz) can sliced water chestnuts – drained (optional)

1 TBS fresh ginger – minced

4 garlic cloves – chopped

1 tsp sugar

1 TBS salt

1 cup vegetable stock

3 TBS peanut butter (this adds a nice richness but I skipped it in my version here because I wanted to keep this as fat-free as possible)

1 TBS lime zest plus the juice of 1/2 lime

1/2 cup Thai (or other) basil – chopped

Potentially required – a few TBS cornstarch or potato flour or other stew thickening agent.

Garnish: cooked rice, additional basil, lime wedges, hot sauce, cilantro

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DIRECTIONS

Put everything into your slow cooker & heat it on high for about 5 hours.  Five hours should be sufficient to get the vegetables tender.  Not all slow cookers are created equal & I think that times & settings might vary substantially based on how expensive or old or whatever your model is.  I have cheap ones but I find that “warm” and “low” seem to heat things to very different degrees from one machine to the next.  If you want to leave your curry for 8-10 hours – like, while you are at work – add at least another cup of water & leave the setting on low.

If the curry is too thin, you can whisk a TBS or two of cornstarch or flour of some sort into  1/2 cup water & add this to the hot curry.  You can do this in increments to get the desired thickness.  If it is too thick – just add water.

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This curry can be made stove-top just by bringing it to a boil & then letting it simmer on med-low until the vegetables are cooked through.

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Spicy Red Thai Curry Mac and Cheese – Baked or Stove-top – Vegan or Not

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Apologies for the large gaps in my posts recently.  Alas – I was offered a “real job” and I took it.  I am working in post production as a story assistant on an Esquire TV show called Best Bars in America.

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In fact – I have to leave for work in 30 minutes so let me just get right down to this AWESOME & easy recipe.

The curry flavor is not overwhelming and neither is the spicy – though you could adjust these higher – if you wanted.

I used almond milk, real butter, real cheese & coconut milk.  You can sub out the coconut milk with more milk – if you hate the coconut essence in Thai food.  You could also use vegan butter & cheese substitutes – if you are so inclined.

I baked mine because I like the crunchy bits but this can be eaten right out of the pot – no baking required.  Whatever way you decide to go – I really hope you try this.   It is addictive!

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Spicy Red Thai Curry Mac and Cheese – Baked or Stove-top – Vegan or Not

Feeds a lot – 4-6 (or more if you serve other things with it)

INGREDIENTS

1 lb pasta – cooked al dente & drained

8 oz pepper or Monterey Jack cheese – grated (or vegan alternative – I recommend Field Roast’s Chao slices)

8 oz cheddar cheese – grated (or vegan alternative – I recommend Field Roast’s Chao slices)

5 TBS butter  (or vegan alternative)

5 TBS flour

1 (14 oz) can lite coconut milk

3 cups almond (or other) milk (or 5 cups – if you are not using coconut milk)

4 oz Thai red curry paste

1/4 cup Sweet Thai chili sauce (very, very optional – so if you cannot find it – blow it off)

2+ TBS sriracha (more or less – according to your tolerance to heat) – optional

1-2 cups panko (or other bread crumbs) – only if baking – optional

Cilantro as garnish

S&P

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DIRECTIONS

Cook, drain & set aside the pasta.

If baking – heat the over to 350.

Melt the butter over med-high heat & whisk in the flour.  It should absorb very quickly & become thick pretty quickly.  Whisk in the curry paste & then whisk in the milk in increments of about a cup & let it thicken each time before adding more milk.  In about 5 minutes – you should have a thick & creamy sauce.  If you are using sriracha and/or the chili sauce – whisk those in now.  Season with S&P.

Now – in a large bowl – mix the sauce, pasta & cheeses.   If you are going stove-top – you can do this all in the same pan – assuming you used a large enough pot.

Stir well to incorporate everything & then either heat it through on the stove and serve with cilantro or – if baking – treat a large casserole dish with cooking spray & put the mix in there.  Top a drizzle or sriracha (optional) and with panko & spray that with some cooking spray (it helps it brown).  I added some red peppers on top as decoration.

Heat for about 30 minutes or until the cheese is bubbly & the breadcrumbs are browning.

Serve with cilantro & enjoy!!!!

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Spicy Vegan Chicken and Mushroom Curry with Cauliflower and Chickpeas

2 Comments

 

All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

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vromans back

Well – once again – I took an extended break from the blog – because my mom was in town from Boston.  We spent the week eating & drinking in public.  See?  Here are some highlights (and a few pictures of my mom, me & my pal, David J. Wayne).  I will state where they were taken beneath the images.

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Spitz (Los Feliz)

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Robbie Mac’s

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PF Changs (Sherman Oaks Galleria)

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Silverlake Ramen House

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The Thirsty Crow

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La Poubelle

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Cheesecake Factory (The Americana)

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Sushi Stop (Hollywood)

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La Poubelle

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Oh my fucking God – the awesome TOSCANA!  Treat yourselves.  Seriously.

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La Poubelle

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Figaro Bistrot

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Chi Dynasty

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La Poubelle

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The 101.

OK – so – all that happened (and more) – but now I will move on to this delicious & easy curry!

I made this, as I so often do, from stuff I had around.  I have a freezer full of Beyond Meat’s amazing vegan chicken.  I also had a head of cauliflower & some mushrooms that were on their last legs & a can of garbanzo beans (chick peas).  If you do not have any of these or loathe one of them – 86’m.   I had this gorgeous-looking harissa stuff here (that I got at TJ Maxx – a great resource for exotic but cheap ingredients):

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and a can of lite coconut milk.  If you don’t have harissa – use sriracha or another hot sauce.  And feel free to use full-fat coconut milk, if that’s what floats your boat.

You could make this in a slow-cooker if you desired.  You could make it with real chicken.  It is a pretty forgiving recipe but it is delicious!!!!  And easy!

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Spicy Vegan Chicken and Mushroom Curry with Cauliflower and Chickpeas

Makes a lot – enough for 4 easy – maybe more

INGREDIENTS

9 oz vegan chicken – thawed a bit & cut into cubes

1/2 lb mushrooms – sliced

1 onion – diced

1/2 head cauliflower – broken into small florets (optional)

1 (15 oz) can chickpeas – drained & rinsed (optional)

1 (13.5 oz) can coconut milk (I used lite)

2 TBS coconut oil (or olive oil)

6 oz tomato paste ( I used some leftover, homemade spicy red pasta sauce)

3 garlic cloves – minced

1 tsp ginger – minced

2-3 TBS mango chutney (or use an apricot preserve – if chutney is not available)

1 TBS harissa sauce (or sriracha or other hot sauce)

1 tsp ground coriander

2 tsp garam masala

1 tsp curry powder ( I used red curry powder but any will do)

2 tsp turmeric

1 tsp chili powder

S&P

Cilantro as garnish

Cornstarch (only if your curry is too thin)

Cooked rice

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DIRECTIONS

This is not rocket science.  You would have to try pretty hard to fuck this up.  Short of burning it – I can’t really think of what one could do to ruin it.   The order things are added is a guide but little more.

Cook up some rice.  I used brown basmati.

Heat the coconut (or olive) oil in a large saute pan over high heat.  Saute the onions & mushrooms until soft – stirring frequently.  This should take about 5 minutes.

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Add the garlic & ginger & stir for about a minute.  Try not to burn the garlic.  Then – add the coconut milk & combine.

Then – you can pretty much just add everything else.  Lower heat to medium & simmer for a while.  If you wanted to – once you added the garlic & ginger – you could just dump everything into a slow cooker & let it cook there on high for a few hours or more.

Either way – it is done when the cauliflower is tender.

If the curry seems too thin, maybe whisk in a TBS of cornstarch.  Mine got too thick & I ended up adding a good cup or two of water.  I imagine you will be doing the water addition, too, but the thickness is up to your personal taste.

Season with S&P & maybe more chutney or hot sauce – depending on your palate.

Serve over rice & garnish with cilantro.  And there you go!  Easy, right?   🙂

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Smoked & Spicy Indian Eggplant Curry (Vegan – Vegetarian)

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

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Untitled

vromans back

OK – this dish is really easy to make & wildly delicious!  And – you get to smoke it yourself in just five minutes!  This is a really cool new trick I learned & I cannot wait to find new ways to use it.

All you need is a piece of natural charcoal (without lighter fluid or chemicals) – like this:

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You heat it up on the stove – like this:

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There is one more step but I will get back to that later.  There are a few steps involved in the overall recipe but all are very easy!  And the only “exotic” ingredient is the garam masala.  If you cannot find it or don’t feel like looking for it – you can make it from stuff you likely already have.  Look for recipes HERE.

 

This recipe really makes quite a lot of this stuff – enough for four – more if you serve it with rice or naan or roti.   If you don’t have lots of folks to feed & don’t want yummy leftovers – cut the recipe in half – at least.  I like my Indian food very flavorful & I tend to double or triple the amount of spices that traditional recipes typically suggest.  I will post this recipe with a suggested amount of each thing & then tell you what I used.  This dish is spicy but not crazy spicy – but I do like heat.  If you have a more tender palate – be conservative.

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Oh – and check out this tip on how to cut an onion without crying!

Smoked & Spicy Indian Eggplant Curry

Feeds 4 generously – served with rice

INGREDIENTS

2 small onions – diced

1 red bell pepper – seeded & diced

6 medium tomatoes

30 raw almonds (or raw cashews)

3+ TBS ghee (or butter or olive oil if you are vegan)

2 lb eggplant (any variety) – cubed

1-2 TBS ginger – minced (I used 2 but mine was jarred.  Maybe go lighter if you are using freshly grated ginger)

4-10 garlic cloves – minced (I used 10)

1-2 TBS garam masala (I used 2)

1-3 tsp chili powder (I used 3)

Cilantro – as garnish

(serve with steamed rice or naan or roti or tortillas)

for smoking the eggplant curry

1 lump of coal about the size of a lemon or larger

2 TBS olive or vegetable oil

1 small METAL bowl to safely hold the hot charcoal

You also need a large saute pan & some sort of cover.  I used my wok cover.

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DIRECTIONS

Soak the nuts in some water for 5 minutes.  I used this metal dog food dish & used it again later in the smoking process.

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Meanwhile – poke some holes in your tomatoes with the tip of a knife & drop them into boiling water.  After a few minutes – you will see the skins curling off.  Drain & run under cool water until you can handle them without burning yourself.  Then core them.

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Drain the nuts & then puree them in a blender with the tomatoes.  Set aside.

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Heat 3 TBS of the ghee or butter or olive oil in a large saute pan – large enough to hold ALL the ingredients.   Over med-high heat – saute the onions & red bell pepper & eggplant.  Saute until the eggplant begins to brown.  Add more ghee (or butter or olive oil) if needed.  I probably added another 1-2 TBS in the process.  This should take about 10 minutes. Raise the heat a bit if the eggplant doesn’t begin to brown after 10 minutes.

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Add the garam masala & chili powder & the ginger – stir to incorporate.  Add the garlic & stir for one minute – then add the tomato puree.  Boil this for about 5-7 minutes until it thickens.  If it gets too thick – add a bit of water.

When it looks about like this:

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TURN OFF THE HEAT & put your metal bowl in the center of the pan.

Now – heat up the charcoal – like this:

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When it is red hot or graying on the outside – USE METAL TONGS & put it in the bowl in the center of your curry.  Then pour some olive or vegetable oil on it  It will immediately begin smoking so – if you have a hood with vents – turn them on.   Quickly – cover it up with a pot cover of some sort.  I used my old & very beaten up wok cover.

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Let this sit for 5-10 minutes & let the smoke work its magic.  I went 6 minutes because I was afraid it would be too smoky.  It wasn’t.  In the future – I will go for ten minutes.  CAREFULLY remove the metal bowl – with two pairs of tongs.  DO NOT BURN YOURSELF!

DEFINITELY season this with salt.  Do not be shy – but add it in increments.  Salt is under-rated as a spice.

Then – just serve this over some rice or with naan or a tortilla or roti – garnished with some cilantro.

Awesome?  Right?

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Easy Vegan Spicy Lamb Curry

2 Comments

 

All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

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This is easy & yummy & comes together fast. I used leftover spiced “lamb” seitan from my recent Vegan Gyro recipe (seen above)

If you do not want to make the seitan (it is REALLY EASY – I promise) – then just use some other vegan version of a red meat.   The seitan was a bit spongier than is ideal for this but it really is delicious & so satisfying to have made it truly from scratch.

So – without further ado – I present:

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Easy Vegan Spicy Lamb Curry

Serves 4-6 with rice

INGREDIENTS

Approximately 1 lb seitan spiced “lamb” or other vegan meat cubed – or real lamb  ;-(

Olive oil

1 large onion – chopped

5 tomatoes – diced

2 jalapenos – seeded & diced

1 cup vegan yogurt (or regular yogurt – if you are not vegan)

1 tsp fresh ginger – minced

4 garlic cloves – minced

1-2 cups cilantro – chopped

2 tsp ground coriander

2 tsp red chili powder

2 tsp garam masala

1 TBS turmeric

pinch of cloves

pinch of cinnamon

Salt to taste

Cooked Rice

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DIRECTIONS

Cook some rice.

In a LARGE saute pan, heat 2 TBS olive oil.  Saute the onion & jalapeno & the cubed “lamb” until the onions are soft.  You might need to add a bit more olive oil – if it gets too dry.  Have the tomatoes diced & ready to go – but add the garlic first.  After 30 seconds – add the tomatoes & everything else.  Simmer over medium until heated the flavors have time together – 20 minutes or more – or until your real lamb is cooked.  Add salt to taste – at least a teaspoon – in my opinion.

Serve over rice with chopped cilantro as garnish.  Then go online & buy my HILARIOUS & dirty novel – Bathing & the Single Girl.

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Vegan Crockpot Beef & Potato Coconut Curry Stew

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This is as easy as dumping stuff into a crock-pot and waiting a few hours.  I have that little crock-pot above.  No settings – not even an on/off switch.  Just either “plugged in” or “not plugged in.”  I think I paid $12 at a grocery store for it.  It does the trick & makes enough of whatever to feed two people very well & likely leave some leftover for lunch the next day.

The ingredients list here is long but, I bet if you look in your cupboards, you will find you already have most (if not all) of them.   Not many of the ingredients are critical with the exceptions of the beef, potato, some kinda curry & coconut milk.  The rest – meah.  You could get away with losing a bunch of them, probably, and still do just fine.  And, yes, real beef hunks could be used, too, but I used the Trader Joe’s stuff (seen below) & I recommend it highly.  If there are no Trader Joe’s near you – most supermarkets carry fake meats in the freezer section but try to avoid Gardein.  It is mushy & the worst of the bunch, in my opinion.  Simple Truth vegan meats are decent.  Beyond Meat brand is the best but they only make beef crumbles – not strips or cubes.

I also used these things below.  If you cannot find a red curry paste – just use a curry powder.  I used the tamarind but I am leaving it out of the recipe because I feel it added to much tartness.

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Vegan Crock-pot Beef & Potato Coconut Curry Stew

INGREDIENTS

Cooked rice (I used a really long grain Basmati)

1/2 lb faux beef

1/2 onion or 1 large shallot – diced

3 small potatoes – cut into big (but bite-sized) chunks – though the larger they are, the longer they take to cook

1 14 oz can lite (or regular) coconut milk

1/2 cup cilantro – chopped

2 TBS red curry paste (or 1 TBS curry powder and 1 tsp olive oil)

1/2 tsp cayenne pepper

1 cup vegetable stock

1 tsp fresh ginger – minced

2 garlic cloves – minced

2 pinches of cinnamon

2 bay leaves

3 TBS low sodium soy sauce (I used fish sauce but it is not vegan)

2 TBS peanut butter

2 tsp ground cumin

2 tsp ground coriander

2 tsp turmeric

2 tsp paprika

1 TBS sriracha (optional)

S&P to taste

Additional cilantro as garnish

OPTIONAL ADDITIONS

sugar to taste (optional) – added toward the end in tiny increments like you would with the s&p

3 cardamom pods – crushed well (VERY VERY optional – blow it off if you do not already have cardamom)

1 tsp tamarind (if you already own some & only if you like a touch of tartness)

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DIRECTIONS

Cook some rice.

Put everything into a crock-pot & turn it on for 2-3 hours – or until the potatoes are soft.  I left it on the counter unplugged overnight to really let the flavors blend.

Alternately, you could do this stove-top.   If so – heat a little olive oil & saute the onion until soft.  Then just add everything, bring to a boil and simmer until the potatoes are soft.

Season with salt & pepper and maybe even a few pinches of sugar.

Garnish with cilantro.  Eat.

Oh – and I think bull fighting is a DISGUSTING & barbaric thing & I cannot believe it is legal – let alone that there are people who think it is fun to watch.  But this vintage bull with little sword olive picks is very Ernest Hemingway & cruelty-free!  So lighten the fuck up.

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Vegan Cauliflower, Potato & Chickpea Wrap (or Rice Bowl) with Lentil Hummus

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

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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.

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Vegan Cauliflower, Potato & Chickpea Wrap (or Rice Bowl) with Lentil Hummus

INGREDIENTS

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

sriracha

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

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DIRECTIONS

for the lentil hummus

Heat the oil in a pan.  Add the other ingredients.  Heat through & mash with a wooden spoon.  Set aside.

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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.

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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.

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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!

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