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.
You may not have realized, but scones don’t need to be made with wheat flour. These gorgeous scones, made from nut flour, are flavorful and sweet, gentle and crumbly on your tongue, and full of nourishing ingredients. Whether you’re wheat-sensitive or simply curious, these scones are the perfect treat if you’re looking for a sweet, nutritious something to enjoy with your morning tea or coffee.
1 1/3 cups cashew or almond flour
1/2 cup arrowroot flour
1/8 tsp. salt
1 tsp. baking powder
1/4 cup coconut oil
1 tsp. fresh lemon peel, chopped fine
3 tbsp. maple syrup
2 tsp. vanilla
1 cup blueberries, fresh or frozen
Preheat oven to 350F.
Combine cashew flour, arrowroot flour, salt, and baking powder in a medium bowl.
In a second bowl, combine coconut oil, maple syrup, lemon peel, vanilla, and egg.
Add wet ingredients to dry ingredients, and stir with a spatula to form a well-combined dough.
Gently fold in blueberries.
Pour batter into a round 9-inch pan. Bake 30 minutes, until crust turns golden brown.
Allow to cool 10-15 minutes. Use a sharp knife to cut into 6 beautiful wedges.
Thank you to greatist.com for this lovely, lovely recipe.
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