Tag Archives: curry

Sides

Cabbage Matar

I love all things spicy and I also love food from another ethnicity. Indian food makes my heart so happy because anyone that makes food this magical with herbs, to me is like an artist. I have a passion for food made with lots of beautiful herbs. The vibrant smell and taste of herbs. You can use them in savory dishes (and you should be) and you can also use them in sweet dishes, such as lemon rosemary cookies.

I had this dish at a restaurant with my husband the other day and I immediately fell in love. I mixed a little of this recipe with that one, made it vegan, and made it work. Now I can share it with you and I hope that you will give it a try!

What do I need?

  • 2 Bay leaves
  • 3 Tbsp EVOO
  • 1 can of chopped green chilies or 2 fresh green chilies or 1/2 of a poblano pepper
  • 7 cloves of garlic, minced
  • 1″ of grated fresh ginger or 1/2 tsp dry ginger
  • 2 onions, sliced thin
  • 1 tomato chopped
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp coriander
  • 2 cups of shredded cabbage
  • 1/2 -3/4 cups of frozen peas (if you use canned peas, add them at the end instead)
  • 1/2 tsp salt
  • 1/2-1 tsp of garam masala
Garam masala is made from bay leaves, cinnamon bark, coriander seeds, cumin seeds, whole cloves, and black cardamom.
Now is when you wish you had a scratch and sniff screen.

How do I make this?

  • Preheat the oven to 350
  • Easiest way to make this is to prep all of your ingredients ahead of time and just add them when it gets to their turn!
  • Add the bay leaves and green chilies or peppers and fry for a few seconds (I wait until the smell hits my nose)
  • Add garlic and ginger
  • After a few more seconds add in the onions
  • Cook them for a minute or so to get the onions a little soft
  • Throw in the tomatoes, turmeric, chili powder, cumin, coriander, and simmer for 2-3 minutes
  • Toss in the frozen peas, cabbage, and salt
  • Simmer for about 5-7 minutes.
  • If you are using canned peas, add them now along with the garam masala
  • Stir and simmer for another 5-7 minutes.
  • Serve
No filter or special lighting needed for this beauty!

So, this dish has been Morgan approved. She loved it so much that she asked me to pack some for her for lunch tomorrow. I just roasted an acorn squash, so I will stuff the squash and bake it for a little bit. Glad that she loved it as much as I did!

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!

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Sides

Curry Roasted Garbanzo Beans

I love garbanzo beans in almost every way. They are so good for you and so versatile. Hummus, roasted, rice & beans, and yes, even sometimes in desserts! Crazy right? I was getting my snack jars ready for the week and decided that they needed just a little more something to them. Nuts and beans are an excellent source of protein, so do it up!

What do I need?

  • 1 can of garbanzo beans
  • 2 tsp extra virgin olive oil
  • 1/2 tsp pink salt
  • 1/2 black pepper
  • curry powder to taste

How do I make this?

So the first bit is a pain in the rear, but it makes a huge difference if you decide to skip this step.

  • Drain a can of garbanzo beans, rinse them, and peel the skin off of them (squeezing them slides it right off) If you leave the skins on them you will not get the same crisp, it will end up steamed in the middle instead of roasted.
  • Pre-heat your oven to 400.
  • Dry your garbanzo beans thoroughly.
  • Transfer your beans to a bowl and drizzle with evoo then sprinkle with curry powder, pink salt, and black pepper.
  • Pour onto a baking sheet in a single layer.
  • Bake for 15 minutes.
  • After 15 minutes, shake the pan around and bake for another 15 minutes.
  • After 15 minutes, shake the pan around and bake for another 10 minutes.
  • Let cool to store in an airtight container or mason jar, or you can serve warm just like popcorn!
I love this picture for the simple fact that those are Patrick’s adorable little toddler hands. He gave this dish his seal of approval… then walked away with them!

Other Ideas:

Roasted garbanzo beans don’t just have to be savory like I said before. Here are some ideas of other seasonings you can use for them.

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!

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Main Dishes

Garbanzo Bean Curry Stuffed Acorn Squash

I love squash because it is such a versatile food. You can make it sweet or savory, bake with it or cook with it, carve it into scary faces for Halloween or turn it into a smoothie. See what I mean?

This recipe gets made in our house about once every two weeks. My daughter absolutely loves this meal, almost as much as her “cabbage noodles” (haluski). She is pretty good at making this herself at this point but she is still now allowed to use the stove, so still a mommy and me meal!

Below are some of the nutrition facts for an acorn squash.

Amount Per 100 grams
1 cup, cubes (140 g)
1 squash (4 inch dia) (431 g)
1 cup, cubes (140 g)
Calories 56

Sodium 4 mg
Potassium 486 mg
Total Carbohydrate 15 g
Dietary fiber 2.1 g
Protein 1.1 g
Vitamin A 10%
Vitamin C 25%
Calcium 4%
Iron 5%
Vitamin B-6 10%
Magnesium 11%

What you will need:

  • 1 acorn squash
  • 1 can of coconut milk (regular, not light)
  • 2-3 tablespoons of curry powder
  • pink salt
  • black pepper
  • Evoo (extra virgin olive oil)
  • Cut your squash in half and scoop out the seeds
  • drizzle the squash with EVOO
  • sprinkle with pink salt and fresh cracked black pepper
  • bake your squash upside down so that it cooks faster and more evenly for about 20-30 minutes
  • While your squash is baking, mix together your coconut milk and curry powder (to taste), and add the garbanzo beans.
  • After your squash is finished baking, flip it scooped out side up and fill it (or overfill it) with your garbanzo beans.
  • Put it back into the oven for another 10ish minutes. This is just to heat up the mixture on the inside.
  • Remove from the oven and plate. You can add some fresh parsley, cilantro, or whatever you like with your curry.

Tell me what you thought about this recipe if you try it. Just remember until next time, anything you can make, I can probably make vegan!

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