So… Somehow it’s been a month since my last post. And what a month it’s been! September flew by, and here we are in October. So be it. Vegan MoFo is upon us, and I’m whipping up ideas for when I have the sanity bandwidth to participate. I missed what will be the Gluten-Free Ratio Rally’s pizza dough recipes to-morrow, but I’m looking forward to turning on the oven again and topping hand-stretch dough with Daiya cheese to make all manner of vegan creations.
In short, here we go, back to biweekly posting, to settling into a new apartment, to fall, to the harvest, to Beaujolais, to Samhain, and to watching the leaves dip into death each day on my commute in New Hampshire.
O man, do I love me some vegan curry. If I were forced to choose only one kind of cuisine to eat for the rest of my life, then there would be a serious toss-up between Indian and Turkish. It’d have to be a game-time decision.
I love curries because they’re actually really simple to throw together. The ingredient lists may seem daunting, and may be full of ingredients of which you’ve never heard, but don’t let that stop you! If you can find a grocery that caters to South Asians, then you’ll find bulk spices and the cheapest basmati rice that you’ve ever seen.
Ingredients in hand, the preparation for most curries is similar:
- Fry seeds in oil.
- Add onions, then a ginger/chili/garlic paste.
- From here you can add tomatoes for a tomato base, vegetables and water to simmer, or vegetables to fry and steam.
- After adding spices along the way, you can serve, or finish with cashew cream for a creamy curry base.
- Stir in some garam masala and cilantro, and you’re good to go!
Adapted from Sukhi Sabzi’s Methi Gobi Mattar, this gobi mattar is a dry curry, so there won’t be as much sauce as you might be used to. As with almost all Indian dishes, it’s named after its main ingredients; gobi is cauliflower and mattar is peas. The cauliflower and spices really shine.
For a filling meal, serve this up with some basmati rice and naan or chapati breads, with some yoghurt and chutney or pickles (pickling! it’s not just for cucumbers!) on the side.
Vegan Gobi Mattar Recipe
By October 4, 2011Published:
- Yield: 4-6 Servings
- Prep: 10 mins
This gobi mattar is a dry curry, so there won't be as much sauce as you might be used to. As with almost all Indian dishes, it's named after its main ingredients; gobi is cauliflower and mattar is peas.
- 1 head cauliflower cut into florets
- 2-4 T oil for frying
- 1 t cumin seeds
- 1 t coriander seeds
- 1 medium yellow onion diced
- 2-3 cloves garlic minced
- 1 thumb-sized piece ginger minced
- 3/4 t methi (fenugreek) powder substitute 1 t seeds, ground
- 1/2 t asafoetida
- 3/4 t dried red chilli flakes
- 1 t turmeric substitute curry powder
- pinch mustard powder
- 1/2 c green peas frozen are fine
- pinch garam masala
- salt to taste
- basmati rice for serving
- naan for serving
- If serving with rice, then start the water now and cook as directed. Optionally, add 8-10 cloves for fragrant rice.
- In a large pot, add 1" water. Add the cauliflower florets, stem-side-down (as best you can). Bring the water to a boil, then reduce to a simmer 10-12 minutes, until cauliflower is soft, but doesn't fall apart when poked with a fork.
- While the cauliflower is simmering, in a large, non-stick skillet, heat a few T oil over medium-high heat. Add the cumin and coriander seeds and fry until sizzling.
- Add the onion, garlic, and ginger and reduce heat to medium. Stir until the onions are translucent, reducing the heat if the garlic starts to turn dark brown and burn.
- Add the methi, asafoetida, chilli flakes, turmeric, and mustard powder and stir to combine.
- Add the peas and stir until they start to thaw.
- Add the cauliflower and garam masala and stir to combine. Taste and add a pinch of salt and other spices if desired.
- Serve, garnished with cilantro, with naan over basmati rice, or distribute evenly into glass storage containers for lunch leftovers!