Let this list of spices inspire you! Sure, you can reach for the curry powder in the spice cabinet, but wait! Don’t! You are not going to believe the difference between THAT and THIS. It’s diamonds vs. paste. Top shelf vs. moonshine. Everything you’ve ever wanted vs. anything you’ve ever settled for. You will be so grateful, and your tastebuds will, too.
If you’d like, you can serve this beautiful curry with a bowl of rice and a plateful of cucumber slices. The original recipe comes from So Vegan. So check it out.
1 medium onion, peeled and chopped coarsely
2 cloves garlic, peeled
1 thumb-sized chunk of ginger, peeled and chopped roughly
4 large tomatoes, quartered
1 tsp. cumin
2 tsp. coriander seeds
1 tsp. turmeric
1 tsp. garam masala
1 tsp. mustard seeds
1 tsp. hot chili powder
3 1/2 cups chickpeas, drained and rinsed
1/4 cup coconut cream
3 cups raw spinach
1 handful fresh coriander leaves
pinch of salt
1/2 fresh lemon
1 tsp. coconut oil for frying
sliced cucumber for garnish
1. Add onion, garlic, ginger and tomatoes to a food processor and process until smooth.
2. Crush the mustard seeds and coriander seeds until fine, either with the side of a knife blade or a mortar & pestle.
3. Heat 1 teaspoon coconut oil in a frying pan on medium heat.
4. Fry the cumin, coriander, turmeric, garam masala, mustard seeds, and chili powder for 2 min.
5. Add the onion and tomato mixture, stir well, and simmer on low heat for 20 min.
6. Add coconut cream and chickpeas, stir well, and heat for 3-5 min.
7. Add a pinch of salt, a drizzle of lemon juice, and a small handful of coriander.
8. Add all the spinach, and stir briefly until wilted.
A kale celebration for kale lovers everywhere (!). If you don’t happen to have any kale right now, you can still make this salad with any other greens growing in your garden or sitting in your fridge. Radicchio is a good addition, too. Do I post a lot of recipes for kale? Maybe. But I know hardly anyone who eats enough green, leafy vegetables. What’s the deal with green leaves? They’re basically a nutrition powerhouse, with loads of vitamins, minerals, phytonutrients, fiber, you name it. Exactly like taking a multivitamin. But without the constipation.
- 1 head of kale
- 1 cucumber (peeled, seeded, and diced)
- 2 ripe avocados, diced
- 2 medium tomatoes, diced
- 2 cups (1 can) chickpeas, rinsed well and patted dry
- 2 Tbsp. sunflower seeds (shelled) for garnish
- 1 /2 cup tahini
- 3 /4 cup water
- 2-3 Tbsp fresh lemon juice
- 1 garlic clove (med-large), minced
- salt and pepper to taste
1. Prepare the veggies and beans, and toss into a large bowl. Set aside.
2. Whisk together all the dressing ingredients in a small bowl, adding a bit of water drop by drop (one teaspoon at a time) if necessary. Remember the water in the veggies will thin the dressing further.
3. Pour the dressing into the vegetables, mix gently, and serve immediately. Garnish with sunflower seeds.
A prior version of this recipe comes (with many thanks) from Angela at vegangela.com
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