Quinoa Curry

ONE

2 T. vegetable oil
1 small onion
1 clove garlic, chopped
1 T. chopped ginger
1 T. curry paste, or to taste
1 T. garam masala, or to taste

TWO

1 1/2 cups vegetable stock
1 cup canned diced tomatos
2  medium sweet potato, diced small
15oz can chick peas, rinsed and drained
Salt and freshly ground black pepper, to taste

THREE
2/3 cup quinoa

FOUR
1 cup packed baby spinach
Juice of 1 lime
2 tbsp. chopped cilantro

Add 3 T of water to large saucepan or Dutch oven over medium heat. Add ONE. Cook, stirring occasionally, over low heat and covered, until onions start to soften, about 3 to 5 minutes. Increase heat to medium high. Add 1 1/2 cups vegetable stock, tomatoes, sweet potatoes, chickpeas, and salt and pepper. Bring to a boil. Reduce heat to simmer. Add quinoa. Stir. Cover and simmer for 20 to 25 minutes until sweet potatoes are tender, adding more stock or water if it looks too dry. Right before serving, stir in the spinach. Let spinach wilt slightly. Finish with lime juice and fresh cilantro. Serve.

Recipe from In the Kitchen With Stefano Faita

Quinoa Curry

ONE
1 small onion, chopped
 4 cloves garlic, pressed

TWO
1 T. chopped ginger
1 T. curry powder
1 T. garam masala




THREE
2 cups vegetable stock
1 cup diced tomatoes (canned is fine)
2 medium sweet potatoes, diced into tiny cubes
15oz  chickpeas, rinsed and drained if canned
Salt and pepper, to taste
1 cup chopped kale

FOUR
2/3 cup quinoa


FIVE
Juice of 1/2 lime
 chopped fresh cilantro, to taste

In a big pot or Dutch oven, saute ONE until translucent in a bit of water, over low heat and covered. Add TWO and cook, stirring, for 3 more minutes. Add THREE  and bring to a boil. Reduce the heat and add FOUR. Simmer for about 40-50 minutes adding more water if needed, until the potatoes are tender. Add FIVE and adjust seasonings. Serve warm.

(Crockpot) Vegetable Curry

ONE
1 t peanut oil
2 carrots, chopped
4 garlic cloves, pressed
1 onion, chopped

TWO
2 T curry powder
1 t coriander
1/4 t cayenne pepper

THREE
2 medium potatoes, rinsed and chopped
8 oz green beans, fresh or frozen
15oz cooked chickpeas, rinsed and drained if canned
15 oz fresh (or canned) tomatoes, chopped
2 cups veggie broth

FOUR
1/2 cup green peas, thawed
1/2 cup vegan creme (I use almond and cashew from Bloomingfoods)
salt and pepper, to taste

In a saucepan, sautee the ingredients in ONE, covered, over low heat, until tender. Add the ingredients in TWO. Transfer to the crockpot and add THREE. Cook on low for 7 hours or on high for 4 1/2hrs. Before serving, add FOUR. Serve over rice with a dollop of fat-free Greek yogurt or vegan creme.

Original in Fresh from the Vegetarian Slow Cooker

(Crockpot) Chickpea and Lentil Curry

ONE
1 onion, chopped
5 garlic cloves, pressed

TWO
1 t fresh grated ginger
1/4 cup tomato paste
1 T curry powder
1 t coriander
1 t thyme
1/2 t cumin
1/4 t cayenne pepper
1/4 t turmeric

THREE
1/2 cup dried brown/green lentils, rinsed
1 green bell pepper, chopped
3 cups cauliflower, chopped into small florets
1 large russet potato, cubed
3 cups (or 2 15oz cans) cooked chickpeas, drained and rinsed
1 1/2 cups water
salt and pepper, to taste

FOUR
2 T spicy mango chutney
1 T rice vinegar (or white wine vinegar)

FIVE
1/2 thawed frozen peas

1/4 cup fresh chopped cilantro.

In a saucepan, saute the ingredients in ONE with a few tablespoons of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook, stirring constantly, until fragrant. Add a little more water if needed. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 6 1/2 hours or on high for 4. In a bowl, combine the ingredients in FOUR, and add to the curry, along with FIVE. Cook for 30 more minutes. Before serving, you may puree a cup or two of the stew and then stir it back in the pot or leave as is. Add the cilantro and serve over rice.

Original in Fresh from the Vegan Slow Cooker

Crockpot Vegetable Curry

ONE
1 onion, chopped
4 cloves garlic, minced or pressed

TWO
2 T tomato paste
2 T curry powder
1 t coriander
1/4 t cayenne pepper

THREE
One bell pepper, chopped
2 small potatoes, chopped
3 cups cauliflower, cut into florets
1 1/2 cups green beans, fresh or chopped
15 oz crushed tomatoes
1 1/2 cup cooked red or black beans
2 bay leaves
salt and pepper, to taste

FOUR
1/2 cup thawed green peas

In a saucepan, saute the ingredients in ONE with a little bit of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook for a few more minutes, stirring. Transfer to the slow cooker. Add the ingredients in THREE. Cook on low for 7 hours or for 4 hours on high. Add the ingredients in FOUR.

Original in Fresh from the Vegan Slow Cooker

Peanut Stew

ONE
1 T water
1 onion, chopped
5 garlic cloves, pressed

TWO
2 t grated fresh ginger
1 t ground coriander
1 t ground cumin
1 t curry powder
1/2 t cayenne pepper

THREE
2 medium sweet potatoes, chopped
1 red bell pepper, chopped
2 cans garbanzo or black beans, drained and rinsed
15oz canned diced tomatoes, with juice
1 cup vegetable broth
salt and pepper, to taste
1/2 cup prepared powdered peanut butter (you can find PB2 at Kroger and Bloomingfoods) mixed with 1/2 cup of water

FOUR
1/2 lb fresh spinach, chopped


In a saucepan, saute the ingredients in ONE, over low heat and covered, until the onions are translucent. Add the ingredients in TWO and cook, covered, for 2 more minutes or until fragrant. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 5 hours or on high for 3. Stir in the ingredients in FOUR, then cook for one more hour on low or 1/2 hour on high.

Original in Fresh from the Vegan Slow Cooker

Japanese-style Curry

ONE
1 t. olive oil
1 large onion, diced

TWO
4 large carrots, cut into half moons

THREE
2 T curry powder
2 cloves garlic, minced

FOUR
3 2/3 cup vegetable broth
2 medium  potatoes, peeled and cubed
1 small apple, peeled and finely grated
3 T. ketchup
1 T. vegetarian Worcestershire sauce
1 T. brown miso paste

FIVE
1 cup fresh or frozen shelled edamame

cooked brown rice (to serve, optional)

IN a large pot, saute the ingredients in ONE, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cokk for 5 more minutes. Add the ingredients in THREE a cook 1 minute until fragrant. Add the ingredients in FOUR, turn up the hear and, when it is boiling, turn it down and simmer, covered, for about 30 minutes. Add the ingredients in FIVE and  simmer 5 more minutes. Serve with rice. 

Original from Vegetariantimes.com

Potato Chickpea Curry

3 large potatoes, peeled, chopped, and boiled till soft

ONE
1 tsp olive oil
1 onion, chopped
6 cloves garlic, pressed or minced

TWO
10oz spinach (fresh or, if frozen, thawed first)

THREE
30oz cooked chickpeas (drained and rinsed). Puree half of the chickpeas in a blender with a bit of water
1 tbsp fresh grated ginger
2 tsp curry powder
2 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp ground cloves

FOUR
15oz stewed tomatoes (drained and pureed with 1/4 tsp cayenne pepper)

In a large saucepan, saute the ingredients in ONE, covered, until onions are translucent.  Add the ingredients in TWO and simmer, covered, until wilted. Add the ingredients in THREE and simmer, covered, adding a bit of water if needed, for about 5 minutes. Preheat the oven at 375F. In a casserole, pour half of the curry mixture, smoothing it into a layer. Pour the tomatoes on top creating another layer. Spread the reminder of the curry on top and smooth it out. Cover and bake for about 45 minutes. Serve with rice or by itself with a dollop of fat-free Greek yogurt.

Adapted from fatfree.com

Gobi Aloo (Curried cauliflower)

ONE
1 1/2 tsp cumin seeds
4 garlic cloves, pressed
1 tbsp grated fresh ginger
1 tsp olive oil

TWO
2 medium potatoes, peeled and cubed
1 tsp turmeric
1  tsp paprika
1 1/2 tsp ground cumin
1 tsp garam masala
1/3 water (more if needed)

THREE
1 medium cauliflower, cut in florets
1 tbsp chopped fresh cilantro
salt, to taste

In a saucepan, sautee the ingredients in ONE for a few minutes, over low heat. Add the ingredients in TWO and simmer, covered, until the potatoes are almost tender (about 15 minutes). Add more water if needed. Add the ingredients in THREE and simmer, covered, until all the vegetables are tender.

Original from Allrecipes.com

Potatoes Madras

ONE

1 tsp olive oil

2 medium potatoes, peeled and cubed

1 sweet potato, peeled and cubed

1 small cauliflower, cut in florets

1 large onion, diced

4 garlic cloves, minced or pressed

TWO

1 tbsp curry powder

1/2 tbsp ground ginger

THREE

1/2 cup red lentils

1 (15 oz) can chopped tomatoes

1 1/4 cups vegetable stock

2 tbsp malt vinegar (or a white vinegar)

1 tbsp mango chutney

salt and pepper, to taste

(green peas, optional)

fresh chopped parsley to garnish

In a large pot, sauté the ingredients in ONE on low heat, covered, until the onions are translucent. Stir in the ingredients in TWO and cook for about 3 minutes. Stir in the ingredients in THREE and simmer for 20 minutes. Top with parsley and serve over rice.

Original from allrecipes.com

Vegetable Curry II

ONE

1 onion, coarsely chopped

3 garlic cloves, finely sliced

1 piece fresh ginger root, finely sliced

2 small chilies, seeded (for a milder hot) and chopped

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1 tsp olive oil

TWO

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

THREE

Chopped vegetables (for example butternut squash, carrots, cauliflower, green peas, potatoes, etc)

1 ripe large tomato, chopped

FOUR

1/2 cup non-fat plain yogurt

1/2 cup non-fat milk

pinch of sugar

salt and pepper to taste

fresh chopped cilantro

In a blender, blend ingredients in ONE until a paste forms. In a sauce pan, sauté the paste on low heat stirring constantly. Add the spices and cook for 3 more minutes until fragrant. Add the ingredients in THREE and stir so the veggies are covered with the spices. In a bowl, mix the ingredients in FOUR. Add them to the veggies. Cook on low for 30 minutes or until all vegetables are tender.

Cool and let it sit over night. Tastes better the next day! Serve over rice and garnish with fresh chopped cilantro.

Original from Perfect Vegetarian

Marrakesh Vegetable Curry

ONE

1 onion, diced

1 red and 1 green bell pepper, cubed

1 medium eggplant, peeled and cubed

1 sweet potato, peeled and cubed

2 carrots, chopped

2 tsp olive oil

TWO

1 tsp olive oil

2 tbsp curry

1 tsp cinnamon

1 tsp ground coriander

2 tsp turmeric

6 garlic cloves, minced or pressed

1 tsp cayenne pepper

2 tbsp water

THREE

1 1/2 cups orange juice

1 zucchini, peeled and chopped

salt and pepper, to taste

2 tbsp raisins

1 can garbanzo beans, drained and rinsed

FOUR

10 oz fresh spinach

In a large pot, sauté the ingredients in ONE, covered, over low heat for about 10 minutes. In a separate small pan, place the ingredients in TWO, except the water. Sauté and add the water to form a paste. Add the spice mix to the large pot and add the ingredients in THREE. If it looks too dry, add some water and simmer, covered, for about 20 minutes. Add the spinach and cook for 5 minutes. Serve over couscous or rice.

Original from allrecipes.com

Butternut, Lentil, and Spinach Curry

1 cup red lentils
1 cup green lentils
8 cups water

1/2 tsp turmeric
1 tsp olive oil
1 large onion, diced
2 tomatoes, chopped
3 cloves garlic, minced or pressed
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ONE
1 1/2 tbsp curry
2 tsp ground cumin
1/2 tsp salt, or to taste
1/2 tsp ground pepper, or to taste
1/4 tsp ground cloves
2 cups butternut squash, peeled and cubed
2 potatoes, unpeeled and cubed
2 carrots, diced
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2 cups packed fresh spinach (or, if frozen, thawed)
1 Granny smith apple, cored and diced

Cook lentils in a pan with the water and turmeric until tender, about 45 minutes. Drain and reserve 2 1/2 cups of the liquid. In the meantime, saute the onions in the oil, covered, until translucent. Add tomatoes and garlic and cook for about 5 min, covered. Add the ingredients in ONE plus the lentils and liquid. Cover and cook on medium heat until the vegetables are tender (around 40 min). Stir in spinach and apple. Cook until the squash can be easily pierced with a fork. Adjust seasonings.

Original in allrecipes.com

Tofu Curry

Last night, at 8 o'clock, I decided to cook dinner. My fridge was almost empty, and my car is at the shop, so no chance of going grocery shopping... mmmm....what do I have? Tofu, a loooot of spices, onions, garlic...

ONE

1 block firm tofu

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TWO

1 tsp olive oil

2 onions, chopped

Salt

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THREE

1 tsp cinnamon

1 bay leave

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FOUR

2 cloves garlic, crushed

1/4 tsp ground ginger

1tsp paprika

3 tbsp curry powder

1 tsp white sugar

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half a lemon, juiced

Pre-Heat oven at 400F

Drain tofu and place on a dish. Place a dish on top and put weight on it to make it drain more of the liquid. Cut in medium-sized pieces and place in a lightly oiled baking sheet. Cook until golden.

In a sauce pan, sauté onions (add salt to taste), covered, in olive oil until translucent. Add spices in THREE and a little water. Add spices in FOUR and a little more water, to form a paste. Add tofu and water to cover. Add salt to taste. Taste for spiciness. If too spicy, pour some fat-free milk in it. Serve with brown rice.

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Not bad at all! Today, I'll add a half red bell pepper, a zucchini, and carrots that I found in the fridge and will cook till tender. I think that will add more flavor and color. I'm all about color in my food :)

Butternut squash curry

A great winter dish!

ONE

1/2 teaspoon black/yellow mustard seeds

1/2 teaspoon fenugreek seeds (Indian spice-at international markets like Sahara Mart)

1-2 teaspoons canola or other vegetable oil

1 onion, chopped

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TWO

1 tablespoon freshly grated ginger root

1/2 teaspoon turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cardamom

pinch of cayenne pepper

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THREE

3/4 cups of water

4 medium sized tomatoes, chopped

1 butternut squash, cubed

1 red bell pepper, chopped

salt and black pepper, to taste

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In a saucepan, sauté the seeds in ONE in the oil on low heat, until they start to pop. Add onions, increase heat a little, cover (the steam will cook the onions, regardless of the amount of oil used), and let the onions cook for several minutes, until they become translucent. Add spices in TWO and sauté for a minute (careful not to let them burn). Add the water, a cup of the tomatoes, and the squash, and simmer, covered, for 10-15 minutes, until the squash is barely tender, stirring occasionally. Add pepper and the rest of the tomatoes, cover, and cook until all veggies are tender. Add salt and pepper to taste. Serve with brown rice (to increase your fiber intake!)

This is definitely one of my favorite new recipes! It will serve at least 4 people, and should take around 30-40 minutes to prepare (depending on how long it takes you to peel the squash...kind of a workout...)