A little something healthy to get you through the December holiday season.
This is a great variation on chickpea spinach curry. We ate this as a stew accompanied by a salad but you could also serve it on mashed yams, rice, or as a wrap.
This recipe is from Rouxbe Cooking School which has great vegan and vegetarian recipes and beautiful instructional videos.
1 yellow onion
4 cloves garlic
1 tbsp fresh ginger
1 whole lemon
1/2 cup sun-dried tomatoes*
2 cups cooked chickpeas (1 – 15 oz can)
1/2 tsp chili flakes (or to taste)
1 tbsp coconut oil**
1/2 lb fresh spinach*
1 – 14 oz can coconut milk
1 tsp ground ginger
sea salt, to taste
freshly ground black pepper, to taste 1/2 bunch cilantro (to garnish)
To prepare, first dice the onion and mince the garlic and ginger. Next, zest the lemon. Juice the lemon and reserve for later. Measure out the sun-dried tomatoes. *Note: If using sun-dried tomatoes packed in oil, make sure to drain them first.
Lastly, drain (if using canned) and measure out the chickpeas. Rinse. Gather the chili flakes and coconut oil. *
Heat a large Dutch oven over medium heat and then add the oil, followed by the onions and a good pinch of salt. Let the onions sweat for about 10 minutes or until translucent. Once soft, add the garlic and ginger and let cook for another minute or so. Add the sun-dried tomatoes, lemon zest and chili flakes. Let cook for another minute or so.
Next, add the chickpeas and stir to coat in the tomato mixture. At this point, turn up the heat slightly and sort of fry the chickpeas a bit. Keep an eye on them though so they don’t scorch. You just want them to have a little color. This should only take a few minutes.
Once the chickpeas are heated through, turn the heat down slightly and start to add the spinach, a handful at a time.
*Note: If using baby spinach you can add it as is. If you are using regular spinach, you will need to chop or tear it up a bit.
Once the first bunch of spinach has started to wilt, add in the next handful. Continue until all of the spinach has been added.
To finish the dish, add the coconut milk and bring to a simmer. Stir to combine and then add the ground ginger and a bit of the reserved lemon juice. Taste for seasoning. Add more lemon juice, salt and/or pepper as needed.
Once everything has heated through, serve immediately. The spinach will start to lose its color and it won’t look as nice. Serve it with brown rice or any grain of your choice. Garnish each plate with a healthy serving of fresh cilantro and enjoy!
You can add additional spices to this dish. For instance, if you are in the mood for curry flavors, try adding 1 to 2 teaspoons of curry powder or a nice masala mix. When adding spices, add them after the ginger and garlic. For added texture, you could also add ingredients such as water chestnuts or nuts at the end. Feel free to experiment to see what delicious combinations you come up with.
Check out the video on how to prepare this right here.
Thanks to Rouxbe for this great dish and to Dave for making it while I was away skating:)
On the whole, breakfasts are my most challenging meal. I’m often not hungry and I’m sick of all almost all combinations of eggs. Until I discovered the scrumptious breakfast burrito!
You can do this either the quick and dirty way which is to buy re-fried beans and salsa or you can make it all yourself. Personally I’m too tired to make it all myself so I buy everything and assemble.
Buy one can of refried beans, whatever brand catches your fancy.
Buy salsa, again, whatever brand you like.
Scramble up some eggs (4 for two people)
Grate some cheddar or Monterey Jack ( I use Goat Cheddar which is spectacular)
Warm up wheat or rice wraps.
Assemble with a little of everything.
Eat and enjoy.
I should have made my commitment to trying a hundred new recipes this year rather than read a a hundred new books. Reading seems to have fallen by the wayside and cooking experimentations have increased exponentially.
Anyways, I grew up with a parent who was raised in Indonesia so a lot of what I ate growing up was Indonesian. I used to think that cooking Indonesian was a big mystery with my dad standing over some cauldron of spices and my grandmother grinding spices into fine pastes with her mortar and pestle.
It is a bit of a mystery until you familiarize yourself with a few key ingredients like trassi, lemon grass, coriander and turmeric.
I am something of a slapdash cook, prone to substitutions and other flourishes. There are some things I won’t mess with though and that is any of the above ingredients. If the recipe calls for these, use them. The one you have to pay particular attention to is trassi which is very strong and smells like hell but it’s a necessary ingredient.
Now, without further ado, one of my childhood favourites, reprised here for your culinary enjoyment. I served this with Indonesian chili eggs and basmati steamed rice. Continue reading
No week is complete for me without curry of some kind. This week’s curry was intended to bring extra flavour to white fish which I eat quite a lot of (mainly basa and tilapia). I followed the recipe for the most part…not an easy feat for me but I wanted to get as close to the intention of this recipe as possible. I served it with white rice and a medley of curry vegetables. Truthfully, two curries in one meal overwhelmed my fish a but it was still delish fish. I’d make this again in a snap. Continue reading
Just because you can’t eat gluten or dairy doesn’t mean your culinary life has to be dull. My dad hailed from Indonesia so we grew up eating sate, sajoer, nasi goreng, bami goreng, hot fish, tofu, and all kinds of things like that. For those of you who can’t eat eggs (or don’t want to) you could easily replace the eggs with something like tofu, fish or chicken. There’s only two semi weird ingredients that are essential to this dish so if you’re not in the habit of keeping lemon grass or trassi in your pantry than it would be a good idea to go grab some at your local Asian grocery outlet. Continue reading
I found this recipe on the Wholefoods web site which has excellent , delicious and searchable recipes by category and a variety of other searchable methods. I’ve made this several times, each time a little differently mainly because I’m not a precision master when it comes to cooking. But I have to say, each time I’ve made this, it’s been delicious.
This soup has saffron, turmeric, cinnamon and ginger and is fabulously fragrant. Add the charmoula and you have a meal made in heaven. This recipe just calls for cilantro but I actually do half parsely/half cilantro and it tastes great. This recipe serves 8 so if you have leftovers just toss it into a tupperware and throw it into the freezer and enjoy it later. Continue reading
Filed under Recipes, Soups