Wednesday, April 3, 2013

Still loving our veggies!

   Even though our vegetarian experiment ended few days ago, we decided to reduce our "meat intake" from now on anyways. We liked being vegetarians, we saved some money, we lost few pounds, it was a win-win situation. From now on we will use meat as a "treat" from time to time. If we feel like having a burger - we will definitely have one, if we want a piece of chicken - we will have one as well, no questions about it, but most of the time we will eat meat-free. So I predict that you will see many more vegetarian recipes here than meaty ones. Here is one of them - garbanzo curry in coconut milk:

Ingredients:

*  2 15oz cans garbanzo beans, washed and drained
*  1 large onion, chopped
*  1 cup fresh cilantro, chopped
*  1 13oz can coconut milk
*  1 small (8oz) can tomato sauce
*  1 tbsp cumin seeds
*  1 tbsp mustard seeds
*  1 tbsp white dal
*  1 tbsp ground coriander
*  1 tbsp garam masala powder
*  1 tbsp curry powder
*  1 tbsp light brown sugar
*  2 tbsp olive oil
*  salt and pepper

Directions:

1. In a deep skillet heat the olive oil to high temperature and drop in cumin seeds, mustard seeds and white dal. Stand back and immediately cover the pot with the lid - it will splatter. Cook in oil for 1-2 minutes.
2. Add chopped onions, reduce the heat and cook for 3-4 minutes to soften.
3. Add tomato sauce, coconut milk, cilantro, scrape the bottom of  pot and cook for 2-3 minutes.
4. Add garbanzo beans, season with brown sugar and salt, and cook on a low heat for 10 minutes until sauce thickens.
5. Serve with cooked rice or quinoa.




   Creamy, tangy, a little bit spicy, and very satisfying! I just love coconut milk, not only is it smooth and silky, but also it's delicious and comforting. With a dish like that, you won't even notice that there is no meat at the table!

Enjoy,
Magda

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