Rajma Masala with Spinach

While I do still find time to cook in between applying for jobs, blogging has fallen by the wayside.  I made it a point to blog about the delicious red kidney bean dish we made last week, though.  We made Rajma Masala with Spinach--a creamy, filling Indian dinner. 

Rajma Masala served with rice and a samosa wrap.

Recipe:     
Rajma Masala with Spinach

• 1/4 cup vegetable oil
• 1 red onion, finely diced
• 1 tablespoon ground ginger
• 1 tablespoon garlic powder
• 1 teaspoon turmeric
• 1 heaping teaspoon cumin
• 2 teaspoons coriander
• 2 teaspoons chili powder
• 1 teaspoon garam masala (or just add equal parts ground black pepper, cloves, nutmeg, and cinnamon)
• 1 red chili pepper, seeded and minced
• 1/2 cup unflavored tomato sauce
• 3 tablespoons chopped cilantro
• 1 - 15.5 ounce can dark red kidney beans, drained and rinsed
  
• 1 - 15.5 ounce can light red kidney beans, drained and rinsed
• 1 - 9 ounce bag fresh spinach (or more or less, to taste)
• salt to taste
• 1/4 cup vegan sour cream

First, heat oil in a large soup pot over medium-high heat.  Add onion and sauté until it begins to brown.  Then add the ginger, garlic, and 2 tablespoons water; cover and cook for two more minutes, stirring frequently.

Next, add the turmeric, cumin, coriander, chili powder, garam masala, chili pepper, tomato sauce, and cilantro. Cover and cook for about 3 minutes, stirring frequently.  Then add enough water to get a saucy consistency.

Finally, add the beans, spinach, and salt and cook for 10-15 minutes, or until spinach has wilted and flavors have combined. Remove from heat, mix in sour cream, and serve immediately with rice.

Serves 4-6

Comments:

Taste:       

The creaminess of this dish was definitely the highlight.  Rachel was pleasantly surprised that we were able to bring the smooth texture that she loves about Indian food to a vegan dish.  The dish wasn't too spicy--especially when combined with rice--but it still had a rich, complex flavor. 

Accessibility:    

At first glance, this dish might seem unmanageable.  Between the fairly unusual spices and the vegan sour cream, this recipe loses some of its accessibility.  However, we were able to find all of these spices and the vegan sour cream (Tofutti brand) at our usual grocery store.  You might be surprised what you can find quite easily these days.

 Ease of Preparation:        

This is a pretty straightforward recipe.  The Rajma Masala doesn't take too long to make, but rice can take a while.  Just be sure to start the rice before beginning this recipe.

Non-vegan friendliness:       

As I mentioned, we all loved the taste and texture of this dish.  Even though it was filling, we all wanted more.  I wrote that it serves 4-6 because it barely got the three of us through 2 dinners!

Curried Quinoa Salad

What better way to celebrate summer than by using fresh fruit in a salad?  We made this Curried Quinoa Salad with nectarines and snap peas the other night when a friend came over for dinner, served alongside Simon's Spicy Corn Pakoras.

There are so many delicious components in this salad.

Recipe:     
Curried Quinoa Salad

• 8 ounces frozen sugar snap peas or snow peas, thawed
• 1 cup quinoa, rinsed and drained
• 2 tablespoons curry powder, divided
• 2.5 tablespoons rice vinegar
• 2.5 tablespoons store-bought mango chutney
• 2.5 tablespoons olive oil
• 3 nectarines or peaches, each cut into 10 wedges
• 1/2 red onion, thinly sliced
• 2 cups baby spinach leaves

First, prepare the quinoa.  Bring a medium pot of water to boil over medium-high heat.  Stir the quinoa and 1 tablespoon curry powder into the boiling water and cook for about 14 minutes, or until the quinoa is tender, stirring occasionally. 

While the quinoa cooks, whisk together the remaining 1 tablespoon curry powder, vinegar, chutney (try to avoid the chunks in the chutney, using the saucy part only), and oil in a small bowl.  Set aside.  Then toss the peas, nectarines, onion, and spinach in a separate large bowl and set aside. 


Once the quinoa is done cooking, drain it, rinse it under cold water until cool, and drain again.  Add the quinoa and dressing to the salad bowl and toss until everything is well coated. 

Season with salt and pepper, if desired, and enjoy.  Serves 4. 

Comments:

Taste:       

I would gladly eat this unique salad on a regular basis.  The sweet and slightly spicy dressing is a great bridge between the quinoa and the rest of the ingredients.  The inclusion of nectarines really brightens up the dish, and the subtle mango flavor is like icing on the cake. 

Accessibility:    

We couldn't find fresh snap peas in our grocery store, so we used (thawed) frozen snap peas instead.  It worked quite well: just pop the bag of peas in the fridge when you get home from the store so they can thaw without cooking.  We've had trouble finding quinoa at non-specialty grocery stores in the past, though for the first time this week we actually found it at Giant!

 Ease of Preparation:        

While this dish certainly takes longer to prepare than other salads, it's still quite simple to make.  Prepare, toss, eat!

Non-vegan friendliness:       

As far as salads go, this dish is substantial, interesting, and visually pleasing.  We served this as side dish rather than as a one-pot meal. 

Cool Caribbean Curry with Plantains

Last night was a night of firsts for the ladies and gentleman of this apartment: we used both plantains and black-eyed peas for the first time.  I'm just as surprised as you are that we hadn't cooked up some black-eyed peas before now (seriously, though, I think my soft spot for black-eyed peas can only be attributed to the fact that they remind me of black-eyed Susans).  Our adventure was successful, as you can see:

Warning: This is Not Your Average Curry.

Recipe:   
Cool Caribbean Curry with Plantains

• 3 very ripe plantains, peeled, split lengthwise and cut into 1 inch chunks
• 2 tablespoons olive oil
• 1/2 cup finely chopped shallots
• 1 large red pepper, diced finely
• 1 jalapeno pepper, seeded and minced
• 4.5 cloves garlic, minced
• 1 tablespoon minced ginger
• 3 bay leaves
• 1 tablespoon curry powder
• 1/8 teaspoon cinnamon
• 1/2 teaspoon ground thyme
• 3/4 teaspoon salt
• 1 1/8 cups lite coconut milk
• 1 1/8 cups water
• 2 - 15 ounce cans black-eyed peas, drained and rinsed
• 1.5 teaspoons honey
• 1.5 teaspoons lime juice
• 3 cups brown rice, prepared according to package instructions

 

First, steam the plantains.  Insert a steamer basket or metal sieve into a medium-sized saucepan and add an inch or two of water (the water should be below the bottom of the steamer basket/seive).  Bring the water to a boil and place the plantains in the steamer basket/seive.  Cover the pot and steam for about 10 minutes or until the plantains look bright yellow and plump.  Drain the water, re-cover the plantains to keep them warm, and set aside. 

Meanwhile, prepare the curry.  Heat the oil in a large skillet over medium-high heat.  Add the shallot and peppers and sauté for about five minutes, stirring occasionally.  Add the garlic, ginger, and bay leaves and continue cooking for another two minutes.  Next, add a splash of water and stir in the curry powder, cinnamon, and thyme.  Mix for 30 seconds before adding the salt, coconut milk, water, and black-eyed peas.  Cover and cook for 5 more minutes.  Finally, add the honey and lime juice and any extra salt or seasoning, to taste.  Remove from heat and let stand for 10 minutes before serving.  

 

To serve, spoon the curry over a bed of brown rice and top with plantains.  Yields 6 servings.

Comments:

Taste:         

This dish is both visually appealing and pleasing to the palate.  The colors are as bright as the flavors.  The creamy coconut milk tempers the curry powder and jalapeno, so the dish is really more mild than spicy.  And I really enjoy the meatiness of the plantains--they're really nice to bite into, which is a sensation that is often missing in many vegan recipes. 

Accessibility: 

Despite the fact that Uganda was the top producer of plantains in 2009 (according to Wikipedia) and I live in the U.S., we had no trouble finding them at the grocery store--along with all of the other ingredients.  Isn't it funny how that works?

 Ease of Preparation:     

This dish depends pretty heavily on having the kitchen tools needed to steam the plantains (or you can always do this).  That said, the actual cooking process is pretty simple.    

Non-vegan friendliness:      

We all enjoyed this dish.  Simon says that the hearty plantains are a welcome addition to the meal. 

Coconut Curried Fried Rice with Tofu

So much friendship; so much food!  Rachel and I had a friend over for dinner on Monday night.  We made a recipe which was passed along to me by another friend who has been living in China for the past year.  We enhanced the original recipe with a few little changes, and the results were quite favorable.

This dish pairs quite well with white wine, by the way.

Recipe:   
Coconut Curried Fried Rice with Tofu

Coconut Rice

• 1/2 cup water
• 2 cups lite coconut milk (or enough water + coconut milk to equal 2.5 cups liquid)
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 2 cinnamon sticks
• 3 cups brown minute-rice

Prepare the rice first (or in advance).  Combine all ingredients except rice in a saucepan and bring to a boil.  Stir in the rice and return to a boil.  Then reduce the heat to low, cover the pot, and simmer for 5 minutes.  Then remove from heat, stir, and let the rice stand 5 minutes or until all of the liquid has been absorbed.  (Or, if you are using regular rice, prepare according to package instructions.)  Remove the cinnamon stick and set aside (or refrigerate until ready to use).

Curried Fried Rice with Tofu

• 1 head bok choy, chopped, keeping the white and green bits separate
• 2 packages extra-firm tofu, pressed and cut into small cubes
• 1/4 cup olive or peanut oil
• 1 garlic cloves, minced
• 1 - inch chunk of ginger, peeled and minced
• 1 tablespoon curry powder
• 2 carrots, diced
• 1.5 cups frozen peas
• 1 - 15 ounce can diced tomatoes
• 2 tablespoons soy sauce
• 2 teaspoons lime juice

First, prepare the bok choy.  I chose to steam the bok choy to give it a head start on cooking before adding it to the fried rice.  If you don't have a vegetable steamer, put about 3/4" water in the bottom of a saucepan and bring it to a boil.  Add the white bits of bok choy, cover, and steam for 2 minutes before adding the green leaves and cooking, covered, for another 2 minutes.  Once the bok choy is pretty tender, drain and set aside.

Next, prepare the tofu.  Heat the oil in a large skillet over medium-high heat.  When the oil is hot, carefully add the tofu and allow to rest for a few minutes before turning it.  Continue cooking and turning until the tofu has browned on most sides.  Set aside.  

At this point, it's time to begin the fried rice.  Heat the garlic, ginger, and carrot over medium-high heat using the skillet in which you cooked the tofu (there should be a little oil left in the bottom--if there isn't, add a little more). Cook for about 5 minutes, stirring occasionally.  Then add the curry powder and cook for another minute, stirring constantly.  Add the rice, peas, tofu, tomatoes, and bok choy and cook until heated through.  Finally, stir in the soy sauce and lime juice. 

Serves 6-8 people. 

Comments:

Taste:         

This is a beautifully colorful dish with a creamy texture and mild flavor.  I would have preferred if it were a bit spicier (I might add 1 minced jalapeno the next time I make this); Simon agrees that it was a bit bland.  Even though the flavor isn't too powerful, the dish definitely packs in a bunch of tasty vegetables and protein.  We all agreed that the carrots add a nice crunch to the dish, and we could have added raisins, too.

Accessibility: 

This is a very flexible dish.  Any of the vegetables could be swapped in our out depending on preferences, availability, and price.  For the record, bok choy was available at our regular grocery store, so it's probably available at yours too. 

 Ease of Preparation:      

It took a while to prepare this dish.  To cut down on prep time, you could prepare the rice and bok choy a day in advance (Maybe you don't even need to pre-cook the bok choy, but I didn't want to risk crunchiness, given our guest!).  Or, you might try using leftover rice.

Non-vegan friendliness:     

Simon, our very own carrot deflator, didn't think this dish was substantial enough to stand on its own.  That said, the three women agreed on Monday evening that it was a good meal.  With or without the tofu, this could also be a nice side dish. 

Curried Noodle Stir-Fry

Last night's recipe made use of another new-to-our-kitchen noodle: chow mein noodles.  These noodles cook extremely quickly, which is a plus, although they seem to me to be a lot like plain old spaghetti...

Oodles of Noodles.

Recipe: 
Curried Noodle Stir-Fry

• 12 ounces chow mein noodles

For the sauce:

•  2 tablespoons peanut oil
• 2 tablespoons flour
• 2 teaspoons curry powder
• 1/2 cup low-sodium vegetable broth
• 2 teaspoons sugar

For the stir-fry:

• 2 tablespoons peanut oil
• 1 pound extra-firm tofu, pressed and cut into 1/2" cubes
• 1 onion, sliced into thin strips
• 1 teaspoon grated fresh ginger
• 1 red bell pepper, seeded and sliced into thin strips
• 1 jalapeno or other hot pepper, seeded and minced
• 1 small bag frozen "stir fry vegetables," thawed
• 3 tablespoons low-sodium soy sauce
• 1/4 cup low-sodium vegetable broth

First, prepare the noodles according to the package instructions.  Rinse the cooked noodles in cold water, drain, and set aside.  

Meanwhile, prepare the sauce.  Combine the peanut oil and flour in a small saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture darkens in color and smells toasty, about 7-10 minutes.  Stir in the curry powder and cook for another minute while stirring constantly.  Then switch to a whisk, pour in the vegetable broth and sugar, and stir constantly until a thick sauce forms, about 2 minutes.  Remove from heat and set aside.

Next brown the tofu.  Heat the 2 tablespoons of peanut oil in a large skillet (or wok), add the tofu, and cook, turning the tofu every several minutes, until the tofu is browned on most sides.  Remove the tofu from the skillet--but make sure the oil mostly remains in the skillet--and add the onions.  Cook the onions for about 5 minutes, stirring occasionally, until they are tender and begin to brown.  Then add the ginger, red pepper, and jalapeno to the pan and cook for another 5 minutes, or until the pepper begins to soften.  Add the frozen vegetables and stir-fry for about 5 minutes or until the vegetables become warm and deeply colored.  At this point, add the noodles and tofu into the pan, sprinkle the contents with soy sauce, and stir-fry for about 3 more minutes, stirring frequently.  I used tongs to mix everything together here.

Finally, retrieve the sauce you set aside and whisk in the remaining 1/4 cup vegetable broth.  Pour the sauce over the stir-fry and toss evenly to coat everything.  Cook a few more minutes until everything is warm, and serve hot (or, serve refrigerated--it's good cold, too).

Yields 4 servings.

Comments:
Taste:     

This dish looks a lot like what one might get at a nondescript Pan-Asian/Chinese restaurant.  I won't sugarcoat that.  Fortunately, it does taste better than mediocre Chinese food.  The sauce has an unexpected flavor due to the inclusion of curry powder, and that was something I really appreciated.  This dish was good and we all enjoyed eating it, but it's nothing special.  

Accessibility:     

There are many ingredients in this dish, but we did find everything at our normal grocery store.  The chow mein noodles were located in the international foods aisle.  Also, keep in mind that you can really use any vegetables you like in the stir-fry.  

 Ease of Preparation:    

There are many steps in this recipe.  Rachel and I made this together which sped things along, but don't count on this as a quick-and-easy recipe.  It is a one-pot meal, though, so that saves some time. 

Non-vegan friendliness:   

Simon thinks of this as more of a side than a main dish.  

Chana Masala

On Tuesday, in honor of St. Valentine, Simon and I made some delicious Indian food.  (Never mind the regional incongruity...)

Cooking Chana Masala

We made a version of Chana Malsala, the tomato-based chickpea dish that I always order when I'm at an Indian restaurant. 

Recipe:
Chana Masala

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 onion, chopped
• 1 tablespoon curry powder
• 1 tablespoon tomato paste
• 1 - 15 ounce can chickpeas, drained and rinsed 
• 3 tablespoons water
• 1/2 tablespoon lemon juice
• 1/2 teaspoon salt
• black pepper, to taste
• crushed red pepper, to taste
• 1 tablespoon vegan butter

First, heat the oil and garlic in a skillet over medium high heat.  When the oil is hot, add the onions and sauté for about 5 minutes or until the onions become soft and begin to brown.  Next, reduce the heat to medium and add the curry and tomato paste.  Stir and simmer for about 2 minutes.  Then add the chickpeas, water, lemon juice, salt, and pepper and simmer for about 5 more minutes, stirring occasionally.  Finally, add the crushed red pepper and margarine, stir and simmer for about 5 more minutes, and serve over rice. 

Yields 2 or 3 servings.

Comments:
Taste:      

I love this dish.  Simon rightfully points out that it's a pretty one-dimensional dish; but, while there may not be tons of ingredients involved, the flavor is still really nice.  The lemon juice brightens up the flavor so it's both spicy and light.

Accessibility:        

These ingredients are all pretty standard and inexpensive.       

 Ease of Preparation:   

This is a simple recipe to prepare.  It doesn't take long to make (especially when using canned chickpeas).  If you're serving it over rice, you should be able to start the rice first and prepare this dish while the rice is cooking.         

Non-vegan friendliness:   

This dish holds its own.  Compared to some other vegan dishes (or other Indian dishes), it has a pleasantly substantial mouthfeel.  You can really take a bite of Chana Masala, while that might not be the case with lentils, for instance. 

Spicy Potato Curry

Tonight I made an old favorite--Spicy Potato Curry.  It was about time we made some more Indian food!
  

Smooth and spicy.

Recipe:
Spicy Potato Curry

• 2 potatoes, cubed
• 2 sweet potatoes, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 teaspoons cumin
• 1 1/2 teaspoons cayenne pepper
• 5 teaspoons curry powder
• 1/2 teaspoon ground coriander
• 1 - 1 inch piece fresh ginger, peeled and minced
• 2 teaspoons salt (or more to taste)
• 1 - 14.5 ounce can diced tomatoes
• 1 - 15 ounce can chickpeas, drained and rinsed
• 15 ounces frozen peas
• 1 - 14 ounce can coconut milk

First, cook the potatoes.  Place the potatoes in a large pot, cover with water, and add 1/2 teaspoon salt.  Bring to a boil over high heat; then reduce heat to medium low, cover, and simmer until tender (about 12 minutes).  Drain.

While the potatoes are cooking, add the oil and garlic to a large skillet and heat over medium-high heat.  Once the oil is hot, stir in the onion and cook for about 5 minutes or until onions become tender.  Stir in the spices, ginger, and salt and cook for 2 more minutes.  Finally, add the rest of the ingredients, bring to a simmer, and simmer for 10 minutes before serving.  

Yields 6 servings.  

Comments:

Taste:     

This is a consistently great curry recipe.  The spiciness blends nicely with the smooth coconut milk to create a deliciously layered flavor.  I really like the way the peas sort of pop when you bite into them, providing a bit of a crunch to every bite.   

Accessibility:        

This recipe includes fairly basic ingredients.  I like to use both sweet potatoes and regular potatoes, but you can use just one or the other if you like.  Feel free to add other vegetables, as well. 

Ease of Preparation:   

This dish doesn't take too long to prepare and there isn't too much chopping involved.  Once you get the potatoes going you can chop and prepare the remaining ingredients, so the timing works out well.     

Non-vegan friendliness:   

Rachel described this as an Indian version of chili--mainly because it's so hearty.  This is a very satisfying dish and I'm confident that non-vegans would love it, too.   

Thai Curried Veggies

If you're looking for a recipe with a lot of produce in it, you've come to the right place.  This recipe for Thai Curried Veggies contains a long list of vegetables--some of which are making their first appearance in this blog.  (Simon doesn't really like cauliflower, but somehow it found its way into this curry!) 

Thai Curried Veggies

Recipe:
Thai Curried Veggies

• 2 - 14 oz cans unsweetened coconut milk (we used "lite" coconut milk)
• Curry paste (This comes in several varieties, including red, green, Massaman, or yellow--listed from most to least spicy.  We used green.  Be sure to look for a brand of curry paste without fish sauce.  The instructions on the container will tell you how much to use.) 
• 1 onion, diced
• 3 garlic cloves, minced
• 1 - 16 oz package extra-firm tofu, pressed and cut into small cubes
• 2 yellow potatoes, diced
• 1 sweet potato, peeled and diced
• 1 bunch cauliflower florets
• 1 red bell pepper, cut into long strips
• 1 bunch fresh basil
• Salt and pepper, to taste

First, pour half of one of the cans of coconut milk into a large frying pan and bring to a boil over medium heat.  Cook the coconut milk for a few minutes until it begins to smell sweet (about 3 minutes).  Add the curry paste and cook for 3 more minutes, stirring often to combine the paste and coconut milk.  Add the onion and garlic and sauté for 5 minutes.  Then stir in the remaining coconut milk, tofu, potatoes, and cauliflower, reduce the heat, and simmer the mixture for 15 minutes, stirring occasionally.  Add the red peppers and cook for 5 more minutes.  Finally, add the basil and cook for an additional minute, adding salt and pepper to taste. 

Serve hot over brown rice.  Yields 4 servings.

Comments:

Taste: 

This dish wasn't one of the best we've made so far.  It didn't have a bad taste, but it also didn't have much taste.  Rachel and Simon both described the meal as "bland," which isn't necessarily what you want your curry to taste like (unless you do!  This could be a good dish to make for a spice-fearing friend.).  I thought the dish had a nice taste, though I did add some crushed red pepper flakes to add spice. 

Accessibility:  

We had no trouble finding any of the ingredients in this dish.  We found vegan curry paste in our local Giant.  You can really use any variety of vegetables available, so it could be a great seasonal dish.  However, this dish did end up being a bit more expensive than others due to all of the fresh ingredients.  

Ease of Preparation: 

This dish was easy to make and didn't take too long.  There is a lot to chop, but the actual cooking was a breeze.  

Non-vegan friendliness: 

Curry is a very non-vegan friendly dish in general.  However, I know many non-vegans who might object to the tofu in this dish, especially since it's not browned and crispy.  It's probably not the best vegan dish to make for a skeptical non-vegan.