Curried Chickpea Balls

 
1 ½ cups cooked chickpeas, drained
1 small yellow onion, chopped
¼ cup chopped peanuts
½ teaspoon minced fresh ginger
1 tsp minced fresh cilantro
2 tsp curry powder
¼ tsp cayenne
Salt
3 Tbsp oil
2 garlic cloves, minced
1 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp turmeric
½ tsp ground coriander
1 (14.5-ounce) can crushed tomatoes
1 cup vegan yogurt
1 tsp chopped fresh parsley

Cook the chickpeas, place them in a bowl and blot dry. Use a potato ricer to mash the chickpeas. Add about half of the chopped onion, the peanuts, ginger, cilantro, 1 tsp of the curry powder, ⅛ tsp of the cayenne, and salt to taste. Mix well, then shape into 1-inch balls. Heat 2 tbsp of the oil in a large skillet and brown the balls on all sides. Remove from the skillet with a slotted spoon and drain on paper towels.

Heat the remaining 1 tbsp oil in the same skillet. Add the remaining onion and brown lightly. Add the garlic, cinnamon, cardamom, turmeric, coriander, the remaining 1 tsp curry powder, the remaining ⅛ tsp cayenne, and salt to taste. Cook, stirring for 2 minutes, then stir in the tomatoes and simmer for 5 minutes, to blend the flavors. Remove the pan from the heat and whisk in the yogurt. Carefully add the chickpea balls to the sauce, and warm over low heat without boiling. Serve garnished with parsley.

Serves 4



From Robin Robertson, Vegan Fire & Spice

"Jon's Dal" ॐ Curried Red Lentils

"I claim no ownership over this dal." - JP

This is a pretty traditional way of making this dish. Enjoy!

ingredients:

1.5 cups red lentils (masoor dal)
1 teaspoon turmeric
3 bay leaves
4 cups water

Rinse lentils well. Add water turmeric and bay leaves. Bring to a simmer in a partly covered pot (to prevent bubbling). Simmer until lentils are cooked. Most of the liquid should be evaporated.

While lentils are cooking, add to a medium pan:

1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon black mustard seeds
1-2 tablespoons oil, or ghee

Heat slowly. When mustard seeds start to pop, add:

1 finely chopped onion
3 cloves of minced garlic

When onions are translucent add:

1 cup chopped tomato (or 1 12oz can of chopped tomato)
1 tablespoon of grated ginger

Cook for a few more minutes, stirring occasionally.


Here, to make it spicy, you may optionally add:

chopped fresh chili or crushed red pepper

Add everything in pan to the cooked lentils pot.

You can even add it to the lentils while they are still cooking.

To everything add:

2 tablespoons of curry powder
salt to taste

Garnish with:

fresh cilantro


Tips:

I have also added other vegetable to this dish like potatoes, carrots, greens.

I have also excluded the tomatoes for people who are sensitive to acidic foods.

If you don't eat garlic or onions try substituting them with asafoetida.

You can easily make this into a soup by adding more water.

Experiment with consistency by adjusting the water content.

Try other types of lentils or even mung beans. YUM!

Namaste ॐ

Indian Samosa Casserole

Adapted from vegetariantimes.com Serves 6

Crust
* 1/2 cup all-purpose flour
* 1/2 cup whole-wheat pastry flour
* 1/4 tsp. salt
* 2 Tbs. vegetable oil

Filling
* 1 Tbs. black or yellow mustard seeds
* 1 tsp. curry powder
* 1 tsp. ground ginger
* 1/2 tsp. ground cumin
* 1/8 tsp. red pepper flakes, optional
* 5 medium potatoes, peeled and quartered (1 1/4 lb.)
* 1 1/2 tsp. vegetable oil
* 1 medium onion, diced (1 cup)
* 1 medium carrot, diced (1/2 cup)
* 3 cloves garlic, minced (1 Tbs.)
* 1 cup frozen peas
* 1 cup low-sodium vegetable broth
* 2 tsp. agave nectar or sugar
* 2 Tbs. soymilk

Directions
1. To make Crust: Preheat oven to 375°F. Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.

2. To make Filling: Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes, if using, in bowl; set aside.

3. Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.

4. Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired. Spread Filling in 9-inch pie pan. Set aside.

5. Roll out Crust dough to 11-inch circle on floured work surface. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soymilk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving.

The photo above was taken by a recent retreat attendee. Feel free to browse more photos of some of the colorful dishes from this retreat in her gallery.

Spiced Black-eyed Peas with Yogurt and Ginger

1½ cups dried black-eyed peas
¼ cup olive oil
2 yellow onions, minced
4 Tbsp peeled and minced garlic
6 cloves garlic, minced
1 tsp ground coriander
¾ tsp ground cumin
¼ tsp ground cardamom
2 tomatoes, chopped
½ cup plain yogurt
Salt
¼ tsp cayenne pepper
¼ cup chopped fresh cilantro

Soak 3 hours. Drain, cover with water (2 inches) in pot. Bring to boil and simmer on low, uncovered until almost tender, about 35 min. Drain and reserve liquid.

In large frying pan over low heat, warm olive oil. Sauté onions until soft, about 10 min. Add ginger, garlic and spices stirring for 2 min. Add tomatoes, cover and cook 2 more min. Uncover and on medium heat, add 1 Tbsp of yogurt at a time stirring very well each time.

Add peas, ½ cup of the reserve cooking liquid, salt to taste, and cayenne. Cover and simmer on medium for 15 min. Uncover and cook stirring occasionally, until liquid very thick, 3-5 min. Garnish with cilantro and serve as an East Indian-inspired main course with basmati rice.

Serves 6

From:

Minted Cucumber-Yogurt Refresher

2 cucumbers, peeled, seeded, and shredded, diced, or sliced
1 cup plain yogurt
1 scallion (white and green parts), minced or thinly sliced
1 tablespoon chopped fresh mint (½ teaspoon dried)

Combine all the ingredients. For the best flavour refrigerate for at least an hour before serving. Serve chilled.

Serves 4 to 6


From:

Aloo Gobi - Potatoes & Cauliflower

This is a recipe that we use in our Indian themed meals during retreats. The recipe was adapted from the DVD Bend It Like Beckham. It was featured as an extra on the disc where the filmmaker's mother prepared the dish and shared her traditional recipe.

Ingredients
1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
Large bunch of fresh coriander, separated into stalks and leaves and roughly chopped
Small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
1 LARGE 28oz can of diced tomatoes with juice (or two regular cans)
Fresh ginger, peeled and grated
Fresh garlic, chopped
1 Teaspoon Cumin seeds
2 Teaspoons Turmeric
1 Teaspoon Salt
2 Teaspoons Garam Masala


Heat vegetable oil in a large saucepan.
Add the chopped onion and one tablespoon of cumin seeds to the oil.
Stir together and cook until onions become creamy, golden, and translucent.
Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
Add chopped chillis (according to taste)
Stir tomatoes into onion mixture.
Add ginger and garlic; mix thoroughly.
Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
Ensure that the potatoes and cauliflower are coated with the curry sauce.
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
Add two teaspoons of Garam Masala and stir.
Sprinkle chopped coriander leaves on top of the curry.
Turn off the heat, cover, and leave for as long as possible before serving.