All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Pictured with Coconut, Ginger & Jalapeno Cauliflower “Rice.”
The photo of the greens above (which I stole from the internet) is of fresh fenugreek leaves (or methi). I bought some at my local Indian market (India Sweets & Spices). From the internet:
Fenugreek is an annual herb with a slightly sweet, nutty flavor often described as a cross between celery and maple. The seeds can be used whole or ground and are commonly found in curry powder.
I had them, so I used them. If you cannot find them, use spinach or chard or even kale – it doesn’t much matter.
This is an easy but very creamy dish so it would go over a cauliflower “rice” nicely – and you avoid doubling up on heavy starches. The flavors here are subtle & mild – a rare dish I added little spice to. If you cannot find fenugreek SEEDS (any Indian market will have them & they won’t be expensive) – they can be purchased online – Amazon, for example.
I used a random mix of potatoes – and any potatoes would do – even sweet potatoes.
Creamy, Vegan Potato (Aloo) & Fresh Fenugreek (Methi) Curry
Easily feeds 4 with rice
2 cups of methi (fenugreek) leaves or other greens (like spinach or chard or kale)
4 cups of cubed potatoes
1-2 TBS olive oil or coconut oil
1 onion – diced
1-3 serrano (or jalapeno) peppers – seeded & diced (go less or omit – if you hate heat)
1 tsp black mustard seeds (I was out so I used mustard powder)
1/2 tsp ground cumin
1 tsp turmeric
1 tsp chili powder
1/2 tsp fennel seeds
1/2 tsp fenugreek seeds (optional)
1/4 cup vegan sour cream
1/2 cup vegan cream cheese
1/2 – 1 cup unsweetened almond (or other vegan) milk
Cooked rice or cauliflower rice
OPTIONAL – garnish with Spicy Cilantro and Mint Chutney – seen just below.
Boil the potatoes until they are just done. Drain & set aside.
Heat the oil in a large saute pan & add the mustard (seeds or powder), fennel seeds & fenugreek seeds. Once the seeds start popping – add the onion & chilies. Cook until the onion begins to brown bit. Add the potatoes, fenugreek leaves (or other chopped greens), turmeric, chili powder & cumin & stir to combine. Cook until your greens wilt.
Add the sour cream, cream cheese and milk (add milk in increments until you get the consistency you like) & stir to incorporate them.
Season to taste with S&P.
Serve over rice.