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Vegan Recipe - How to Make a Chickpea & Pumpkin Curry
Curried Chick Pea & Pumpkin with Brown Bismati Rice
The is recipe is a totally meatless recipe, which had been created in the naturopathic method of cooking.
See http://hubpages.com/hub/How-to-Make-a-Soup---A-cure-for-Colds-and-Flu which describes some of the basic principles.
I will give you a recipe for making your own Curry Powder as well as a Garum Masala , this you may use if you so desire, however you can substitute it with your trusted brand of curry powder.
The majority of the ingredients are seasonably available in your normal supermarkets, however some of these items would probably only found found in your speciality Asian supermarkets.
Onion, Tomato, Red Pepper and Chili Salad
2 firm red tomatoes
1 medium onion
1 red pepper
1 cayenne or other fresh chili
Wash all the vegetables in filtered water Remove the seeds from the red pepper and the chil
Dice the tomato, red pepper, onion and chili into small cubes.
Place the salad into a serving dish and place in the refrigerator, to chill before serving.
3 pods of cardamom seeds
2 inches of cinnamon stick
5ml of cumin seeds
5ml of cloves
¼ of whole nutmeg
5ml of black peppercorns
5ml of chili powder
Place all the ingredients in a spice mill and ground them up together to form a fine powder. This is used for a casserole that requires a very strong aromatic balance.
This is a must to have as a sprinkle on potato wedgies.
5ml of cumin
5ml of turmeric
5ml of coriander
5ml of fenugreek
2ml of red pepper (or more for added strength)
Place all the ingredients in a spice mill and ground them up together to form a powder.
For a milder version of the curry powder, I use the following:
2ml of black peppercorns
2ml of mustard seeds
for the red pepper.
This is especially useful as a sprinkle over steamed vegetables, when you only need that slight hint spiciness.
Try this on fresh baked poatotoes
Chick Pea and Pumkin Curry
250ml of chickpeas
¼ bunch of celery
2ml of caraway seeds
2 medium ripe tomatoes
4 sprigs of Italian parsley
1/2 of a medium pumpkin
1 large onion
2 spring onions
2 medium sweet potatoes
15ml of Curry Powder or Garum Masala
5ml of crushed dried curry leaves or finely chopped fresh curry leaves
Soak the chickpeas in filtered water over night with the caraway seeds. Drain and rinse, then place in a stainless steel saucepan with 2 litres of filtered water, bring to the boil and reduce heat to a brisk simmer. Cover and let it simmer away for 1-½ hours, the chick peas should be soft and nearly cooked through.
Wash, peel and chop up the vegetables and add to saucepan, bring it to the boil and then the let it simmer on a low to medium heat for another hour, keep the lid on and add filtered water if required.
After an hour, remove the lid and then add the curry powder, let it simmer for 15 minutes, to thicken the curry to your desired consistency, use a mixture of chick pea flour and water as a thickening agent.
Add the crushed curry leaves, stir and remove from the stove then let it stand for 10 minutes then serve.
Serve on a bed of brown basmati rice.
With a side dish of
Tomato, Onion, chilli and Red Pepper salad
Brown Bismati Rice
Cooking the brown bismati rice
Place a saucepan with 6 cups of filtered water and two cups of brown bismati rice in it and then bring it to the boil.
Cover and let simmer for 30 minutes, add 1 cup of cold water, then bring up the heat until it boils, reduce to a simmer for another ten minutes or until cooked.
Drain but do not rinse.
Serve while hot.