Hey everybody! I hope everybody had an amazing weekend! I’m certain lots of you’re loved a pleasant relaxation and took a while to take pleasure in the remainder of the scrumptious posts from Vegan Blogger’s Potluck that went down final week (with nice success I’d add). Nice work and a large fist bump to all concerned!
At the moment’s recipe is one other fave of ours, and it’s one that ought to make itself tremendous cozy in anybody’s meal repertoire. Chock filled with spicy scrumptious flavours, this traditional straight out of Vikram Vij’s first cookbook received my coronary heart right away. I believe you’ll quickly see why!
Ginger, tomato, jalapeno, cumin, and coconut…I imply what could possibly be higher? Whipped up in just some minutes, I problem you to not need to curl proper up right into a heat bowl of this curry with a comfortable blanket and your favorite firm…instantly 🙂
(1/2) cup canola oil
(1) tbsp cumin seeds
(1.5) cups finely chopped onions (1 giant yellow ought to do)
(2-3) medium tomatoes, chopped
(1.5) tsp salt
(4-5) tbsp finely chopped contemporary ginger
(2) finely chopped contemporary jalapeno peppers
(4) cups cooked chickpeas
(1) can coconut milk
(1) bunch inexperienced onions, chopped
(3-4) cups curly inexperienced kale, chopped very finely
Warmth the oil in a medium to a big pot on medium-high for one minute. Add the cumin seeds and prepare dinner, stirring steadily, for about 30 seconds (the seeds will begin to sizzle and turn out to be aromatic). Add the chopped onions and proceed to prepare dinner on medium-high for about 8-10 minutes, till the onions are comfortable and brown.
Stir within the tomatoes, pepper, ginger, and salt, and prepare dinner for an additional 8-10 minutes, stirring nicely. The oil ought to begin to glisten on the highest. Add the chickpeas and coconut milk and stir nicely. Cowl and produce the combination to a boil. As soon as boiling, flip the warmth to medium-low, maintain the pot coated and prepare dinner for 5-8 minutes, stirring right here and there. On the final minute, add the chopped inexperienced onions and kale and stir in nicely. Prepare dinner the combination for one to 2 minutes additional till the kale turns shiny inexperienced.
Serve this curry instantly to retain the color within the kale and luxuriate in it freshly cooked. Barely spicy (or fairly spicy relying in your concept of spicy), the contemporary jalapeno provides a kick of heat to jump-start digestion and the coconut milk and tomatoes make a comforting & scrumptious sauce to match it.
Serve this dish by itself, or with this scrumptious do-it-yourself Naan Bread…this fabulous and artistic (vegan) recipe was initially dropped at us by Vegan Richa and has just lately been superbly celebrated once more over at Kristy’s fantastic weblog. I’ve been in search of a do-it-yourself naan recipe to attempt, so I’m enthusiastic about this one! I’m wanting ahead to making an attempt this at dwelling quickly and love the good inspiration that’s coming in nowadays.
Saved within the fridge, leftovers will maintain for as much as per week and all this recipe wants is a delicate re-heating for a straightforward and satisfying weekday lunch or dinner. Excellent for these cool (and darkish) winter days (over right here in North America anyway)!
