All About Food | August 26th, 2015
By Kathleen Keene
Sometimes you hanker for something that resembles a party in your mouth, right? I know I do. This is it. This is the recipe for which people follow me around at our FMVeg potlucks, wondering how to make it. You can make this as spicy hot as you like, by limiting the jalapeno, or adding more. Approved by a lovely Indian friend of mine, who said something along the lines of, "Nothing is authentic, just as long as it tastes good." Usually this recipe calls to grill or broil the tikka part, but I find that it's unnecessary. I hope you can join us at the first ever Fargo Moorhead VegFest, where we will have two live cooking demos, one with the famous drag queen Mistress Ginger. Enjoy!
Marinade to cook vegetables/vegan meats in:
1 cup water
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
3 teaspoons salt, or to taste
2-3 pounds of your choice potatoes, vegetables like eggplant, cauliflower, garbanzo beans, vegan meats such as mock duck, Beyond Meat, Gardein, tofu, or a mixture, cut into chunks (that's what tikka means).
1 tablespoon oil
1 clove garlic, minced
1/2-1 jalapeño pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1-2 teaspoons salt, or to taste (go easy!)
1 (8 ounce) can tomato sauce, or in a pinch, 1 can of tomato soup
1- 2 cups coconut milk, depending on how mild and creamy you like it
1/4 cup chopped fresh cilantro
PREP: 30 mins
COOK: 50 mins total
Directions:
In a large pot, combine water, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chunks, cover, and cook just until tender. Add more water if needed to facilitate cooking. Drain. (I save this liquid for next time, freezing it.)
Melt oil in a large heavy skillet over medium heat. Saute garlic and jalapeño for 1 minute. Season with 2 teaspoons cumin, paprika, and 1-2 teaspoons salt, or to taste. Stir in tomato sauce and coconut milk. Simmer on low heat until sauce thickens, about 20 minutes. Add vegetable chunks, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro, and serve with basmati rice.
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