Indian Archives - Epicurean Vegan

Potato Curry with Spinach & Tomato

February 6, 2017 by Epicurean Vegan

The origin of this meal began with me wondering what to do with some on-the-verge ingredients: tomatoes, potatoes, spinach, and . . . avocado. That’s right, avocado. I know it’s highly unconventional, even ridiculous to incorporate avocado into Indian cuisine, but does it really matter? If it tastes amazing, is it a big deal?

Yep . . . I added avocado my Indian curry and it was delicious! The mild flavor and creamy texture paired beautifully with the Indian spices. I recommend giving it a shot if you’ve got an avocado itchin’ to be eaten. I’m pretty impressed with how this turned out and in such a short amount of time, plus, chances are, you have all the ingredients in your pantry!

INGREDIENTS:
3 cloves of garlic, minced
1 Tbs olive oil
3 russet potatoes, nuked, skinned, and cut into cubes
1 can coconut milk
1 C vegetable broth
3 Tbs garam masala
3 Tbs yellow curry
1 tsp turmeric
3/4 tsp salt
3-4 C fresh baby spinach
3 tomatoes, diced
6 C cooked rice
1-2 avocados, peeled, pitted and diced (optional)
1 can of drained garbanzo beans would also be great to add!

DIRECTIONS:
In a large skillet, heat the garlic over medium heat in the olive oil. Add the cooked and diced potatoes; saute for 10-15 minutes or until browned. (Be sure to make the rice during this time, too.)

Add the garam masala, curry, and turmeric and coat the potatoes well.
In a large measuring cup, whisk together the coconut milk and vegetable broth. Over medium-low heat, add it to the potatoes. Bring it to low simmer and season with salt. Add the tomatoes and spinach. (If using, add the garbanzo beans.)

Fold in and let cook over medium-low heat until the spinach is wilted.

Serve the rice in individual servings topped with the potato mixture (and avocado, if using)! Enjoy!

Potato Curry with Spinach & Tomato

The origin of this meal began with me wondering what to do with some on-the-verge ingredients: tomatoes, potatoes, spinach, and . . . avocado. That's right, avocado. I know it's highly unconventional, even ridiculous to incorporate avocado into Indian cuisine, but does it really matter? If it tastes amazing, is it a big deal? I added avocado my Indian curry and it was delicious! The mind flavor and creamy texture paired beautifully with the Indian spices. I recommend giving it a shot if you've got an avocado itchin' to be eaten. I'm pretty impressed with how this turned out and in such a short amount of time, plus, chances are, you have all the ingredients in your pantry!

Author: Epicurean Vegan

Serves: 4-5

Ingredients

3 cloves of garlic, minced
1 Tbs olive oil
3 russet potatoes, nuked, skinned, and cut into cubes
1 can coconut milk
1 C vegetable broth
3 Tbs garam masala
3 Tbs yellow curry
1 tsp turmeric
¾ tsp salt
3-4 C fresh baby spinach
3 tomatoes, diced
6 C cooked rice
1-2 avocados, peeled, pitted and diced

Directions

In a large skillet, heat the garlic over medium heat in the olive oil. Add the cooked and diced potatoes; saute for 10-15 minutes or until browned. (Be sure to make the rice during this time, too.)
Add the garam masala, curry, and turmeric and coat the potatoes well.
In a large measuring cup, whisk together the coconut milk and vegetable broth. Over medium-low heat, add it to the potatoes. Bring it to low simmer and season with salt. Add the tomatoes and spinach. (If using, add the garbanzo beans.)
Fold in and let cook over medium-low heat until the spinach is wilted.
Serve the rice in individual servings topped with the potato mixture (and avocado, if using)! Enjoy!

Cashew-Curry Noodle Bowl

April 30, 2015 by Epicurean Vegan

It’s been quite a busy spring for me, but I hope to get back into the swing of things very soon. I did have some time to whip up something new—or at least, newish. I slightly tweaked the sauce from these Black Rice & Lentil Bowls and I love how it came out. These are pretty easy to throw together, but I admit, it does take a few pans. However, with the right timing, it’ll all go smoothly. In any case, it’ll be worth it; these are delicious! Also, here’s a before and after of our new kitchen. There’s still a few more things to do, such as put the cabinet and drawer hardware on, but we’re getting there.

INGREDIENTS
Cashew-Curry Sauce
1 C cashews
3 cloves of garlic
1 can light coconut milk
2 Tbs fresh ginger
2 Tbs peanut butter
3 tbs lime juice
2 Tbs nutritional yeast
1 Tbs mild yellow curry powder
1 tsp salt
2 Tbs tamari or soy sauce
The rest
1 small head of broccoli florets
6-8 mushrooms, quartered
1 can sliced water chestnuts
1 red bell pepper, cut into large chunks
14-oz container extra firm tofu
Salt and pepper
9.5-oz pkg. Udon noodles
1 C green onion, sliced

DIRECTIONS
Start with soaking the cashews. I poured boiling water on them and let them sit while I prepared everything else. I recommend starting with the tofu. Cut the tofu into 5 or 6 slabs and season both sides with salt and pepper. Place in a skillet over medium to low heat and brown each side, about 5-7 minutes, per side. Meanwhile, steam the broccoli, bell pepper, and water chestnuts. (You’ll add the mushrooms shortly before they’re all done.) Steam the veggies for about 10-12 minutes before adding the mushrooms; steam another 5 minutes.
Once the tofu is done, cut each slab into 6 cubes; set aside.
Boil the water for the noodles. I used these Udon noodles from Hakubaku. They only take about 4 minutes to boil.
To make the sauce, drain the cashews and add them to a food processor with the rest of the sauce ingredients and puree for 2-3 minutes. Transfer to a small saucepan and warm over medium heat. Drain the noodles, then assemble the bowls: noodles, veggies, tofu, sauce, and green onion. Enjoy!

Cashew-Curry Noodle Bowl

Cook time

45 mins

Total time

45 mins

Author: Epicurean Vegan

Serves: 4

Ingredients

Cashew-Curry Sauce:
1 C cashews
3 cloves of garlic
1 can light coconut milk
2 Tbs fresh ginger
2 Tbs peanut butter
3 tbs lime juice
2 Tbs nutritional yeast
1 Tbs mild yellow curry powder
1 tsp salt
2 Tbs tamari or soy sauce
The rest:
1 small head of broccoli florets
6-8 mushrooms, quartered
1 can sliced water chestnuts
1 red bell pepper, cut into large chunks
14-oz container extra firm tofu
Salt and pepper
9.5-oz pkg. Udon noodles
1 C green onion, sliced

Directions

Start with soaking the cashews. I poured boiling water on them and let them sit while I prepared everything else. I recommend starting with the tofu. Cut the tofu into 5 or 6 slabs and season both sides with salt and pepper. Place in a skillet over medium to low heat and brown each side, about 5-7 minutes, per side.
Meanwhile, steam the broccoli, bell pepper, and water chestnuts. (You'll add the mushrooms shortly before they're all done.) Steam the veggies for about 10-12 minutes before adding the mushrooms; steam another 5 minutes.
Once the tofu is done, cut each slab into 6 cubes; set aside.
Boil the water for the noodles. I used Udon noodles from Hakubaku. They only take about 4 minutes to boil.
To make the sauce, drain the cashews and add them to a food processor with the rest of the sauce ingredients and puree for 2-3 minutes. Transfer to a small saucepan and warm over medium heat. Drain the noodles, then assemble the bowls: noodles, veggies, tofu, sauce, and green onion. Enjoy!

Coconut Curry Over Ginger-Lime Rice

September 17, 2014 by Epicurean Vegan

You’re probably expecting me to throw some lentils in this dish . . . and I probably would have if I had any! With or without lentils, this curry dish, full of veggies, is packed full of flavor and perfect over the ginger-lime rice. This is such a fast and easy dish that I don’t even have more pictures for you! But don’t worry, you won’t need them; dinner will be ready in 30 minutes!

INGREDIENTS:
2 medium russet potatoes
1 Tbs coconut oil
3 cloves of garlic, minced
1 onion, chopped
1 red bell pepper, chopped
1 medium zucchini, sliced into 1/2″ pieces, then cut in half
3 C mushrooms, quartered
2 Tbs yellow curry powder
3/4 tsp garam masala
1 tsp salt
1/4 to 1/2 tsp cayenne
1 C vegetable broth
2 cans coconut milk
2 C rice
1 Tbs fresh ginger
Zest from one lime
4-5 green onion, sliced

DIRECTIONS:
Start with microwaving the potatoes until they are just soften; set aside and let them cool a little before slicing and cutting into cubes. In a large soup pot, melt the coconut oil over medium heat and add the garlic; cook 2-3 minutes. Add the onion and bell pepper and cook until they start to soften, about 5 minutes. Next, add the zucchini and cook another 5 minutes. Stir in the curry powder, garam masala, salt and cayenne and coat the vegetables well. Add the broth and coconut milk, stir well, and let it simmer for 15-20 minutes. Meanwhile, in a large pot, mix the ginger and lime zest with 4 cups of water and stir in the rice. Bring to a boil, then reduce heat to low and cook for 10-15 minutes. 5 minutes before serving, fold in the potatoes and mushrooms. Serve over the rice and top with green onions. Enjoy!

Coconut Curry Over Ginger-Lime Rice

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

This curry dish, full of veggies, is packed full of flavor and perfect over the ginger-lime rice. This is such a fast and easy dish that I don't even have more pictures for you! But don't worry, you won't need them; dinner will be ready in 30 minutes!

Author: Epicurean Vegan

Serves: 6

Ingredients

2 medium russet potatoes
1 Tbs coconut oil
3 cloves of garlic, minced
1 onion, chopped
1 red bell pepper, chopped
1 medium zucchini, sliced into ½" pieces, then cut in half
3 C mushrooms, quartered
2 Tbs yellow curry powder
¾ tsp garam masala
1 tsp salt
¼ to ½ tsp cayenne
1 C vegetable broth
2 cans coconut milk
2 C rice
1 Tbs fresh ginger
Zest from one lime
4-5 green onion, sliced

Directions

Start with microwaving the potatoes until they are just soften; set aside and let them cool a little before slicing and cutting into cubes.
In a large soup pot, melt the coconut oil over medium heat and add the garlic; cook 2-3 minutes. Add the onion and bell pepper and cook until they start to soften, about 5 minutes.
Next, add the zucchini and cook another 5 minutes. Stir in the curry powder, garam masala, salt and cayenne and coat the vegetables well.
Add the broth and coconut milk, stir well, and let it simmer for 15-20 minutes.
Meanwhile, in a large pot, mix the ginger and lime zest with 4 cups of water and stir in the rice. Bring to a boil, then reduce heat to low and cook for 10-15 minutes.
minutes before serving, fold in the potatoes and mushrooms.
Serve over the rice and top with green onions. Enjoy!

Potato, Bean & Lentil Burritos with Cashew-Curry Sauce

September 8, 2014 by Epicurean Vegan

Indian curry burritos?! You betcha. These knife-and-fork burritos are a tasty change up from the usual Mexican-style we’re all used to. I had a few combination ideas running through my head as I was trying to come up with the recipe . . . potato-zucchini? Lentil-potato? I just couldn’t decide, so I went with it all! Tucked inside the warm tortilla are potatoes, lentils, beans and red onion, topped with a cashew-curry sauce, some sauteed zucchini, green onion and finished with tomatoes and cilantro. Don’t be scared off by the number of ingredients or pans used in this recipe—everything is quite easy to make. (And you’ll be glad you did!)

INGREDIENTS:
1 C green lentils
3 C vegetable broth
1 Tbs olive oil
2 cloves garlic, minced
1 large red onion, chopped
2 medium russet potatoes
1 15-oz can tri-bean blend (or black beans), drained and rinsed
Cashew-Curry Sauce
3/4 C cashews
1/2 C water, divided
12.3-oz pkg. silken tofu
1/4 C coconut flakes
1/2 tsp cumin
1-1/2 tsp yellow curry powder
3/4 tsp salt
1 Tbs nutritional yeast
Topping
1 tsp olive oil
1 medium zucchini, diced
1 C green onion, sliced
2 tomatoes, diced
1/2 C cilantro, chopped
The rest
6 Flour tortillas

DIRECTIONS:
Start with preparing the lentils. In a medium sauce pan, bring the vegetable broth to a boil. (I like to use Better Than Bouillon brand since I can make as much broth as I need without wasting any.) Stir in the lentils, reduce heat to a simmer, cover and let cook for about 25 minutes. I tasted the lentils when there was still a little liquid left and found that they were done, so I just used a fine strainer and drained the lentils. While they’re cooking though, I cooked the potatoes the microwave—roughly 8 minutes and then set them aside to let them cool. Meanwhile, heat the olive oil in a large skillet and add the garlic; cook 2 minutes. Add the red onion and cook until softened and beginning to brown, about 5-7 minutes. Cut the potatoes into chunks and add them to the skillet, along with the beans. Once the lentils are done, stir them into the potato mixture. I then sprinkled with some cumin and curry powder.

To make the sauce, puree the cashews with a 1/4 cup of the water. Next, add the remaining 1/4 cup of water and the rest of the sauce ingredients. Blend for a good 3-4 minutes or until smooth and creamy. Transfer to a small saucepan and heat over low-medium heat to warm; whisk occasionally.
In a small skillet, heat the olive oil and add the zucchini and green onions; saute over medium heat for 4-5 minutes, or until the veggies soften.

You can stir in the tomatoes and cilantro if you’d like, or keep them separate . To assemble, warm the tortillas in the microwave or steamer. Spread some sauce on the tortilla, add a couple of big scoops of potato filling, roll, then top with a ladle of sauce, some zucchini-green onion mix and some tomatoes and cilantro. So good! Grab a knife, grab a fork and dig in! Enjoy!

Potato, Bean & Lentil Burritos with Cashew-Curry Sauce

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Indian curry burritos?! You betcha. These knife-and-fork burritos are a tasty change up from the usual Mexican-style we're all used to. I had a few combination ideas running through my head as I was trying to come up with the recipe . . . potato-zucchini? Lentil-potato? I just couldn't decide, so I went with it all! Tucked inside the warm tortilla are potatoes, lentils, beans and red onion, topped with a cashew-curry sauce, some sauteed zucchini, green onion and finished with tomatoes and cilantro. Don't be scared off by the number of ingredients or pans used in this recipe---everything is quite easy to make. (And you'll be glad you did!)

Author: Epicurean Vegan

Serves: 6

Ingredients

1 C green lentils
3 C vegetable broth
1 Tbs olive oil
2 cloves garlic, minced
1 large red onion, chopped
2 medium russet potatoes
1 15-oz can tri-bean blend (or black beans), drained and rinsed
.
Cashew-Curry Sauce
.
¾ C cashews
½ C water, divided
12.3-oz pkg. silken tofu
¼ C coconut flakes
½ tsp cumin
1-1/2 tsp yellow curry powder
¾ tsp salt
1 Tbs nutritional yeast
.
Topping
.
1 tsp olive oil
1 medium zucchini, diced
1 C green onion, sliced
2 tomatoes, diced
½ C cilantro, chopped
.
The rest
.
6 Flour tortillas

Directions

Start with preparing the lentils. In a medium sauce pan, bring the vegetable broth to a boil. (I like to use Better Than Bouillon brand since I can make as much broth as I need without wasting any.) Stir in the lentils, reduce heat to a simmer, cover and let cook for about 25 minutes. I tasted the lentils when there was still a little liquid left and found that they were done, so I just used a fine strainer and drained the lentils.
While they're cooking though, I cooked the potatoes the microwave---roughly 8 minutes and then set them aside to let them cool.
Meanwhile, heat the olive oil in a large skillet and add the garlic; cook 2 minutes. Add the red onion and cook until softened and beginning to brown. Cut the potatoes into chunks and add them to the skillet, along with the beans. Once the lentils are done, stir them into the potato mixture. I then sprinkled with some cumin and curry powder.
To make the sauce, puree the cashews with a ¼ cup of the water. Next, add the remaining ¼ cup of water and the rest of the sauce ingredients. Blend for a good 3-4 minutes or until smooth and creamy. Transfer to a small saucepan and heat over low-medium heat to warm; whisk occasionally.
In a small skillet, heat the olive oil and add the zucchini and green onions; saute over medium heat for 4-5 minutes, or until the veggies soften.You can stir in the tomatoes and cilantro of you'd like, or keep them separate (I know lots of folks who hate warm tomatoes).
To assemble, warm the tortillas in the microwave or steamer. I then spread some sauce on the tortilla, added a couple of big scoops of potato filling, rolled, then topped with a ladle of sauce, some zucchini-green onion mix and then some tomatoes and cilantro. So good! Grab a knife, grab a fork and dig in! Enjoy!

Potato Curry with Spinach & Tomato

Cashew-Curry Noodle Bowl

Coconut Curry Over Ginger-Lime Rice

Potato, Bean & Lentil Burritos with Cashew-Curry Sauce

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