We lately hosted a yard dinner for neighborhood pals. One half of the couple has gone vegan for well being causes and, in an effort to accommodate her routine, I created a recipe for vegan “koftas,” or meatballs.
Having overprovisioned, I had plenty of surplus substances, so I ended up making chana masala, a chickpea vegetarian curry, later within the week.
The flavour profile for each dishes is comparable — basic Indian — however the textures and presentation are totally different, and the curry permits for vital selection with the addition of no matter greens you select to incorporate. I had some past-their-prime string beans, however you will be artistic: Add contemporary greens like spinach or kale, or frozen peas, candy potatoes, parsnips or cauliflower.
I served brown basmati rice with each of those meals, in addition to heat naan, and sliced cucumbers sprinkled with lime juice, salt, pepper and chopped cilantro. Wholesome, easy and scrumptious!
Vegan Koftas
Makes about 12 koftas, which serves 4-6 folks
These should not troublesome to make, however there are a number of steps concerned — not your common “throw it within the pot and simmer” Indian dish, however effectively well worth the effort. They’re form of like an Indian falafel in a spicy tomato sauce.
A phrase on the curry powder: I used a packaged masala spice mix that was meant for rooster biryani but it surely labored superbly right here (model identify: Shan). Any model that you just like or have available works, comparable to garam masala, pink or yellow curry powder, and many others.
- ½ onion, coarsely chopped
Pictures by Keri White - 1-inch piece ginger, sliced in just a few items
- 4 cloves garlic
- ½ of a jalapeño pepper (kind of, to style)
- 3 tablespoons canola oil
- 2 tablespoons curry or masala powder
- ½ teaspoon salt
- 2 14-ounce cans chickpeas, drained effectively
- ½ cup bread crumbs
- 3 tablespoons tomato paste
- 2½ cups water
- Recent cilantro and/or scallions for garnish
Puree the onion, garlic, jalapeño and oil in a blender or meals processor. Take away half of this paste and put it in a skillet. Add the chickpeas and bread crumbs to a blender and puree till effectively combined. Place this combination in a bowl and refrigerate for 20 minutes to solidify.
Whereas the chickpea combination chills, sauté the onion combination within the skillet till aromatic. Add the curry powder and salt, then add the tomato paste and stir till it begins to separate. Add water, stir effectively, scraping the underside of the pan, and produce it to a simmer. Cook dinner till barely thickened, take away it from the warmth and put aside.
Warmth your oven to 350 F, and line a cooking tray with parchment. Take away the chickpea combination from the fridge. With moist fingers, type the combination into golf ball-sized rounds and place them on a cooking tray. Bake for half-hour till crusty on the surface.
Place the cooked koftas within the tomato gravy and stir to coat. Return the dish to the oven to maintain the dish heat, or serve instantly, garnished with contemporary cilantro and/or scallions.
Chana Masala
Serves 6
“Chana” is the phrase for chickpeas and “masala” refers to a mix of spices utilized in Indian cooking. This dish is an Indian-style curry or stew of greens and chickpeas swimming in an fragrant, flavorful tomato gravy.
You possibly can fluctuate it with no matter greens you want to use, or have to do away with.
- 1 onion, chopped
- 1-inch piece ginger, grated
- 4 cloves garlic, crushed
- ½ of a jalapeño pepper, finely chopped (kind of, to style)
- 3 tablespoons canola oil
- 2 tablespoons curry powder
- ½ teaspoon salt
- 4 carrots, sliced
- 1 giant or 2 medium-sized potatoes, lower in bite-sized chunks
- 1 28-ounce can crushed tomatoes
- ½ cup water, extra if wanted
- 2 14-ounce cans chickpeas, drained effectively
- 2 cups string beans, lower in 1-inch items
- Cilantro and scallions for garnish
Warmth the oil in a big pot and add the onion, garlic, ginger, jalapeño, curry powder and salt. Sauté till aromatic, about 5 minutes. Add the carrots and potatoes, and sauté to coat. Add the crushed tomatoes and water, deliver it to a simmer and decrease the warmth.
Add the chickpeas and simmer for 30-60 minutes. Examine periodically to verify the liquid has not cooked down an excessive amount of; it must be soupy — add water in half-cup increments to maintain the consistency, if wanted. Add the string beans for the final quarter-hour of cooking (they are going to get soggy if overcooked). Serve the curry over rice, topped with chopped contemporary cilantro and scallions.
