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Potato, cauliflower and cabbage roasted in coconut milk and curry spices with chick peas and baby spinach.

A very simple, but a very delicious dish.

Ingredients

2 cups yellow potato in 1/2″ dice
1/2 cup sweet onion, thinly sliced
2 cups shredded cabbage (I used coleslaw mix)
4 cups cauliflower florets in 1″ – 2″ pieces
1 12oz can of coconut milk
3T curry powder (1)
1T fresh garlic, minced
1t fresh ginger, grated
1/2t coarse sea salt
1 cup cooked chick peas (2)
2 cups baby spinach greens
Sea salt and black pepper to taste

Directions

Preheat the oven for 400F. In a shallow, wide baking dish with sides, layer the potatoes, then the onion, the cabbage, then the cauliflower florets on top. Mix the garlic, ginger, curry and coconut milk with the sea salt until combined. Pour the mixture evenly over the vegetables in the pan.

Bake on the middle rack for approximately 30 minutes, stir, and bake another 20 -30 minutes, stirring infrequently, until the potatoes are fork tender and the vegetables are lightly browned. Add the chick peas at the 40 minute market. Ovens vary; use the colour and texture as a guide.

When the vegetables are done, remove from the oven and toss with the baby spinach. Set aside for 5 minutes to cool and for the spinach to wilt. Season to taste and serve.

  1. Using powder keeps it simple, but that means the quality of the curry powder makes a big difference to this dish. Use a high quality powder.

  2. If you make the chick peas from scratch for this dish, about 1/2 scant cup will yield slightly more than 1 cup cooked, and that will be fine for this dish. I slow cook mine in larger batches with kombu so that I have them on hand.

Curry-spiced, chick pea, spinach wrap

Chick pea and spinach stir fried in curry spices, in a whole wheat, curry-spiced wrap. A lovely but not very authentic dish with a lot of flavour.

Ingredients

For the dry spice mixture
1T curry powder (1)
1t dried, ground allspice
1/2t coconut sugar

For the filling
1 cup cooked chick peas
1/4t coarse sea salt
1T cooking oil
1T scant dry spice mixture
1t brown mustard
1T passata (or tomato puree)
2T water
1 cup tightly packed, chopped spinach
Sea salt and black pepper to taste

Optional: 1T nutritional yeast

For the wrap
1/2 cup whole wheat flour
1t dry spice mixture (whatever remains)

1/4t coarse sea salt
1/4 cup warm water
1T cooking oil

Directions

Mix the spices, make the wrap and then make the filling. Mix the curry powder with the allspice, and sugar. Mix the dry ingredients and add the water. Knead until a smooth elastic dough forms. Set aside in a bowl for about 15 minutes to let the dough rest, covered with a warm, wet tea towel.

When the dough has rested, on a floured board, roll out roll out into a small, flat circle (about 8″). Brush with 1t oil. Fold into a half circle. Brush with 1t oil. Fold into a triangle. Roll the wrap out to about a 12″ circle. It should be fairly thin (about 1/8″). Brush with the last 1t oil.

Bring a large frying pan to heat on medium high (or use a griddle if you have one). Add the wrap (dry side down) and fry for 1-2 minutes. Turn and fry the other side. The wrap will be done when it’s lightly browned. Don’t overcook. It will make the wrap harder to roll. Remove from heat, let the wrap cool for a few seconds. Rub very lightly between your palms to soften. Cover loosely with a dry tea towel and make the filling.

Bring the oil and sea salt to heat on high in a small frying pan. Add the curry powder and stir to combine. Fry the spices for a minute or until they are nicely aromatic.

Add the mustard and stir to combine. Add the chick peas and stir to coat. Fry for another minute. Add the passata and water and stir to combine. Fry for about 2 minutes or until the water has been absorbed. Add the spinach and stir to combine. Stir fry for another 1-2 minutes or until the spinach is nicely wilted but still green. Don’t overcook. Remove from heat and sprinkle with nutritional yeast if you’ll be using it.

To finish the wrap, add the filling to the middle in an oblong shape, slightly toward the bottom of the wrap. Let stand a minute for the filling to warm the wrap, and then wrap like a burrito.

Fold in the sides perpendicular to the filling gently, fold up the bottom up over the filling. Tuck the filling gently with the bottom of the wrap — but not too hard or you may split your wrap if it’s overfilled. Roll the whole thing over to close the wrap. Let stand 2-3 minutes before serving. I put mine back in the large frying pan to keep it warm, ‘seamside’ down.

  1. The curry powder makes a big difference to this dish. Use one you like with the right amount of heat, preferably one with fenugreek. This recipe uses a powder for convenience. You can always use the whole spices if you prefer. You can also replace the curry powder, allspice and sugar if you can find a Jamaican curry powder blend.

Spicy potatoes, mushrooms and cabbage roasted in curry spices, red miso and cashew milk tossed with mixed baby greens

This makes for a lovely and aromatic small plate for 4, a meal for 2.

Ingredients
2 cups white potatoes, 1/2″ dice
2 cups shredded green cabbage (I use coleslaw mix)
2 cups cremini mushrooms, 1/4″ slices
1 1/2 cups vegetable stock
3T cashew butter
1T red miso (use low sodium if you can find it)
2T curry powder
2t coconut sugar
1/2t crushed red chili (or to taste, I use 1t)
1 cup mixed baby greens
Sea salt and red or black pepper to taste

Optional: Use whole, freshly ground or popped spices in place of the curry powder. Replace the stock and cashew butter with a can of coconut milk. White button mushrooms will work in place of cremini, but they don’t have as much flavor. Add cooked lentils or chickpeas for a rounder dish.

Directions

Preheat the oven to 450F. Add the potatoes, then the cabbage, then the mushrooms to a roasting pan or baking sheet with sides.

Puree the stock with everything up to but not including the greens. Pour the cashew mix over the vegetables and toss a little to coat well.

Roast until the pan is nicely browned, and the potatoes are tender. Stir periodically to ensure the mushrooms and cabbage cook evenly. Expect about an hour. Ovens vary; use the colour and texture as a guide.

Remove from heat, toss with the greens and let stand 5 minutes to cool. Dish out and serve.