Easy One-Pot Veggie Curry

Super flavorful, super easy, one-pot veggie curry.

Veggie curry:

1 Onion, chopped

3 cloves of garlic, chopped

1 Bell pepper, chopped

2 tbls Yellow curry powder

1/2 tsp Coriander, ground

1/2 tsp Black pepper, ground

1/2 tsp Cayenne pepper

1 tsp Sea Salt

1 16oz can Coconut milk

1 can Chickpeas, drained and rinsed

3 medium Potatoes, chopped

2 Carrots, chopped

1 cup Broccoli

1 tbls Cooking oil

Heat a medium sized pot with cooking oil on medium high.  Add chopped onions and garlic and sauté until translucent.  Then, add curry powder, coriander, black pepper, and salt; turn the heat down to medium, add bell pepper and continue cooking for 2 minutes, stirring often.  Pour in the can of coconut milk, add the chickpeas, potatoes, and carrots; mix all of the ingredients together so that everything is covered in the beautiful golden sauce you’ve created.  Place the lid on the pot and let simmer covered for about 15 minutes, remove the lid and mix in the broccoli.  Let simmer for 5 more minutes covered until broccoli is bright green and all of the root veggies are tender.  Remove from heat and let cool uncovered for 10 minutes.

Try adding some young jackfruit to the mix too! I drained and rinsed jackfruit that was in brine, roasted it on 375 Fahrenheit for 15 minutes (I like to dry it out a bit and take away the briney taste) with some salt, black pepper, and onion powder. Then, I chopped up the jackfruit and added it to the curry around the same time I added in the potatoes and continue the recipe as directed.

Serve on top of rice or your favorite grain.

Mix it up! What veggies do you have in your fridge or freezer right now?

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Crockpot Pizza

It’s going to take about as long as delivery anyway.

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Slow Cooker Pizza:

1 pre made dough (your neighborhood grocery store should have some in the bakery area)

Sauce of preference

Vegan cheese

Toppings of choice

Olive oil, to grease the crockpot dish

To prepare your dough, create a surface to roll your dough. An oiled cutting board is perfect, lay your dough out, form into a ball, cut ball in half, wrap one half in Saran Wrap and place in fridge until ready to use (it’ll store for a few days, save and make pizza another night), and roll the other half of dough into an oval shape to fit your crockpot. Afterward, place dough in crockpot and top with your favorite toppings, I like good ol vegan cheese pizza with a little bit of Brazil nut pesto. Sauce up the dough, throw some vegan cheese on top, then drizzle some pesto on top with a little bit of homemade crumbled seitan; but you can do as you please. Cover your crockpot with a clean tea towel, or a layer of paper towels, then place the crockpot lid on top to secure towel and prevent it from touching your food and prevents your crust from getting solid and turning into a dumpling instead of being baked and crusty. Set crockpot to high and cook for 1 1/2 to 2 hrs. Let cool for 10 and serve with a nice little salad! Easy peasy lemon squeezy!

Trini Approved Doubles

My friends welcomed me wholeheartedly into their culture, and what better way to repay them than to make their favorite street food for them in my home.

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Bara:
4 cups flour
1 tsp salt
2 teaspoon curry powder
2 teaspoon gheera (cumin)
1 tsp ground pepper
2 teaspoon yeast
2/3 cup warm water
1/2 tsp sugar
Oil for frying

Filling (Curried Channa):
1 16oz bag of dried chickpeas (cooked in salted water and drained)
3 tablespoons curry powder
6 cloves garlic, minced
2 onions, sliced
2 tablespoons vegetable oil
4 tsp ground geera (cumin)
1 jalapeno minced
3 tsp salt
2 tsp black pepper

In a large bowl combine the flour, salt, curry powder and gheera. In a separate small bowl place the warm water, sugar and yeast and set to sponge for 5 minutes. To the flour, add the yeast mixture and enough water to make a slightly firm dough.  Mix well, cover with a damp cloth and allow to rise for 1 ½ hours. Since we’ve got to wait for the dough to rise until the next step, we’re going to work on the filling now.  For the filling, heat the oil in a heavy skillet, add onion, garlic, jalapeno, and 3 heaped tablespoons of curry powder mixed with 1/2 cup water.
Sauté for a few minutes.  Add the channa, stir to coat well and cook for five minutes.  Add 1 cup water, gheera, salt and pepper; cover, lower heat and simmer until the peas are very soft (20-30 minutes).  When the channa is finished it should be moist and soft, you want the channa to basically melt in your mouth.  Season to taste with additional salt if desired.  And, now we’re back at it with the bara: The dough should be punched down and allowed to sit for 10 to 15 minutes.  To shape the bara, take 1 tablespoon of the dough and flatten to a round, 4 or 5 inches in diameter (You want them as thin as possible without ripping a hole in the dough). In my experience, the dough is always really sticky, so I use oil to on my hands to work the dough.  You do not want to work them too much, or else they will come out dense.  Fry the baras in hot oil until puffy (about 15 seconds per side), turn once and drain on paper towels. When all the bara are fried, you’re going to do like the Doubles Man does, take two bara, add a heaping tablespoon (or two) on top of the bara, top with pepper sauce, shado beni, pineapple chow… WHATEVER Floats your boat!  Doubles are not a sandwich… I repeat! NOT A SANDWICH, so if you try and eat them that way you’re going to get channa all over you.

My Trini friends haven’t told me that my shado beni tasted like an American trying to copy Trini food… So here’s the recipe!

1 bunch of culantro (and if you’ve never ever seen this herb in your life… you can use cilantro)

1 lime

2 jalapenos (you can use less… for a mild version sub ½ of a green bell pepper)

¼ teaspoon of salt… probably more

¼ cup of water.

4 cloves of garlic

Remove the skin from the garlic, slice and place in blender. Cut and squeeze the lime juice in the blender, then add the salt, water and jalapeno. Now wash and rough cut the culantro (or cilantro I swear they’re different) and … place in the blender. Then you’re going to blend until smooth everything in the blender for about 3-4 minutes, stopping to push the ingredients down so everything gets worked. That’s it! Voila! Well… unless you need more salt.  Throw it on top of your doubles or literally anything.  (At the Subways in Trinidad you can put shado beni on your sandwich!)

Pineapple Chow!

1 chopped fresh pineapple (skin and core removed)

1 clove garlic minced

2 tbsp cilantro chopped (same thing… if you can get your hands on culantro grab it)

Juice from ½ a lime

Couple dashes of pepper sauce

Salt and pepper to taste

If you just feel like snacking on this chow, cut the pineapples into nice sized chunks.  If you’re putting this chow on your doubles, cut them into much smaller pieces (think pico de gallo). Put pineapple in a medium sized bowl, add garlic, cilantro, lime juice, pepper sauce, salt and pepper, then mix.  It’s ready to go right then and there… However, if you let sit for at least 20 minutes you can get all of the flavors to meld.