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Sarah Lawrence

Sweet Potato and Chickpea Curry (gluten free, dairy free, vegan)

Cooked a batch of chickpeas this week... so chickpeas get to star in a few meals. Here's the result of my kitchen fun on Sunday. We enjoyed this curry for lunch yesterday. Want to stretch it? Add a bit more tomato and almond milk or even veg broth to make more of a sauce and you could easily serve this over rice, quinoa, millet or noodles.  Round everything out with a big beautiful salad!   [caption id="attachment_565" align="alignright" width="300" caption="Sweet Potato and Chickpea Curry"]Sweet Potato and Chickpea Curry[/caption] Sweet Potato and Chickpea Curry 3 cups cooked chickpeas 2 large sweet potatoes, cubed 1 leek, minced 3 cloves garlic, minced 1 large tomato, diced (1-2 cups total), reserve about 1/4 cup for garnish 3 Tbsp curry powder (your choice) 2 cups water 1 cup almond milk or coconut milk 1-2 tsp salt 1-2 tsp pepper   Combine everything except almond milk, salt and pepper in a large cast iron skillet or your favorite pot.  Bring the stew to a simmer over medium heat and cook for about 30-40 minutes until the sweet potato and chickpeas are soft.  You will want to check the pot a few times during cooking to make sure that it’s not getting dry.  You can add more water as necessary and may want to turn down the heat.  We aren’t after a vigorous boil… we want gentle heat so we keep the sweet potato in cube form. Once you’ve cooked everything to this point you have a choice.  Add in the almond or coconut milk and season with salt and pepper to taste so you can serve this stew right now OR let it cool and pop it in the fridge overnight.  When you reheat the stew, add the almond/coconut milk and season --- you will be rewarded for your patience with a much more flavorful curry than if you serve it right away.

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creativecalligraphy

Easy Coconut Curry

My health coach, Tammi, gave me a challenge for this month... and I am not one to forego a challenge, so, this month I am experimenting with Macrobiotics.  Being introduced to macrobiotics this month has been really timely.  Traditionally a balancing and restorative way of approaching food and life, this philosophy has been a gift to me as I've been working to get my 5 year old through a particularly intense bout of croup and the respiratory ickies that follow.  The ease of cooking a huge pot of brown rice and using it as the base for our meals is making up for the lack of my beloved nightshade veggies.  I have a handful of recipes to post from the week, but this one was on our table last night.  I think it's macrobiotic... even if it's not 100% in keeping with the tradition, it was inspired by it and was tasty.   Easy Coconut Curry 1 knob of fresh ginger (about 2 tablespoons) 3 cloves garlic 1 onion, quartered 1 stalk fresh lemongrass (optional – see my note below) 14 oz can of coconut milk* 1 cup water 2 tbsp curry powder (use your favorite, we like Frontier Herbs) 3 cups cooked garbanzo beans 2 cups cauliflower, broken into small pieces 1 russet potato, peeled and cubed (about 2 cups cups) Put ginger, garlic, onion, lemongrass and coconut milk into your food processor or Vitamix blender.  Process until smooth.  (Note: I thought I processed my mixture well enough, but found strings of lemongrass in the finished curry.  They were not problematic, but it looked abit strange and might make people worry that they’re eating a piece of, gulp, hair.  So, my suggestion is to really blitz the mixture and then strain it if you aren’t sure that the lemongrass is incorporated.  Alternatively, chunk the lemon grass into large pieces and you can infuse the coconut milk with it in the next step and then fish the pieces out before serving.) Pour the spiced coconut milk into a large sauce pan and bring to a simmer over medium high heat for 5 minutes. Add the water, beans and vegetables and cook until the potato is soft, about 15 minutes. Serve with brown rice or quinoa and a nice salad. [caption id="attachment_451" align="alignleft" width="300" caption="Easy Coconut Curry"]Easy Coconut Curry[/caption] *Homemade Coconut Milk is easy and is my preference, but not everyone has coconut in the pantry.   If you do, try this! 1 cup coconut flakes 2 cups  water Put everything in your Vitamix and blend on high speed for 3 minutes until the mixture is creamy.  Strain through cheesecloth or a nutmilk bag if you are drinking the coconut milk.  For this recipe, just use the coconut milk right from the blender! This video from tropical traditions will show you how to do it, though they use slightly different proportions than I do and they strain twice.  I love Tropical Traditions organic coconut flakes and they are the only brand I use!

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