Chana Palak (Spicy Chickpeas and Spinach)

I used to get confused about the difference between chana saag and chana palak. The common elements are chickpeas, split or whole, and leafy greens. As it turns out, palak means spinach, whereas saag can mean any leafy green, including spinach but also mustard greens, kale, fenugreek leaves or whatever suits your fancy.

No matter the greens you choose to include, this classic North Indian dish deserves to be served up often. The creaminess of silky spinach and coconut milk embraces the plump buttery chickpeas and the range of spices used to aromatically enhance the experience. It's a luxurious dish that is nonetheless not overly spicy nor too rich. Serve up with brown rice for a special earthy and nourishing meal, or with your favorite flat breads.

Chana Palak (Spicy Chickpeas and Spinach)

Recipe by Lisa Turner Cuisine: Indian Published on January 5, 2017 Classic north Indian chickpea and spinach curry simmered in coconut milk and aromatic spices Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 2 teaspoons oil 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 medium onion, diced 2 cloves garlic, crushed or minced 1/2 tablespoon fresh ginger, grated or minced 2 to 3 red or green chilies, seeded and minced 1 teaspoon turmeric 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon ground mustard 1/2 teaspoon chili powder (I used Kashmiri) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground cloves 1/4 teaspoon asafetida (optional) 1/4 teaspoon cayenne 3 medium tomatoes, chopped 2/3 cup coconut milk 1 lb (450 g) spinach, trimmed and roughly chopped 1 teaspoon garam masala juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are soft and tender, about 1 to 1 1/2 hours. Drain and set aside. In the same large saucepan, heat the oil over medium heat. When hot, toss in the cumin seeds and fenugreek seeds. When the cumin seeds darken a few shades, add the onion and sauté for 5 minutes, until softened. Next stir in the garlic, ginger and chilies, and fry for another few minutes. Add the turmeric, coriander, cumin, mustard, chili powder, cinnamon, cardamom, cloves, asafetida if using, and cayenne, and stir for another minute. Now stir in the tomatoes and simmer for about 5 minutes to thicken. Stir in the chickpeas and coconut milk and simmer for another few minutes. Add the spinach a few handfuls at a time and cook until wilted. Stir in the garam masala, lemon juice and salt and turn off the heat. Let sit, covered, for 5 to 10 minutes to allow the flavors to blend. Serve hot over fresh cooked white basmati rice or with flat breads. Makes 4 to 6 servings

I'm sharing this with Jac's Meat Free Mondays, also Eat Your Greens, co-hosted by The Veghog and Shaheen, and as well My Legume Love Affair, a long-running event administered by me, and kindly hosted this month by Rafeeda of The Big Sweet Tooth.

Other chickpea vegetable dishes to enjoy from Lisa's Vegetarian Kitchen:
Spicy Sour Chickpea Masala
Chickpeas in a Creamy Coconut Tamarind Gravy
Kashmiri Chickpeas with Mushrooms
Chickpea and Paneer Tomato Curry

Aromatic Chana Dal Kitchari with Saffron

After seasonal feasts, it not uncommon to crave more cleansing and nourishing dishes such as kitchari (or kitcheree or khichdi). Essentially a one-pot Indian meal, the common feature of a kitchari is a digestive aiding combination of split legumes, rice and spices and often vegetables. Such preparations are open to an endless number of variations.

This particular version has long been a favorite, and although there are a few more steps involved than many of the kitcharis I have made in the past, the addition of saffron-infused coconut milk subtly enhances this humble one-bowl meal with elegance and sophistication. Combine this with the comforting wholesomeness of chana dal and rice, aromatic spices, a bit of chili heat and some zesty lemon juice for all that your body and palate requires.

Aromatic Chana Dal Kitchari with Saffron

Recipe by Lisa Turner Cuisine: Indian Published on December 27, 2016 Light, nourishing and cleansing one-pot Indian split dal and rice dish cooked in saffron-infused coconut milk with aromatic spices Print this recipe Ingredients: 3/4 cup split chana dal, rinsed and soaked for 5 hours 2 cups white basmati rice, rinsed 2 tablespoons coconut oil or other oil 1 medium onion, finely sliced 1/2 tablespoon fresh ginger, minced or grated 2 cloves garlic, minced or crushed 1 teaspoon turmeric 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam masala 1/2 teaspoon chili powder 1/4 teaspoon asafetida (optional) 2/3 cup coconut milk, divided 5 2/3 cup2 water, divided 1/3 cup almond milk or coconut milk 1 teaspoon saffron threads juice from 1 lemon (3 tablespoons) 2 teaspoons sea salt, or to taste 2 green chilies, seeded and cut into fine strips small handful of fresh cilantro, trimmed and chopped 4 black cardamom pods 1 teaspoon cumin seeds Instructions: Heat the oil over medium heat in a large saucepan. When hot, add the onion and sauté until golden, about 7 minutes. Remove half of the onion with a slotted spoon and transfer to a small bowl. Add the ginger and garlic to the pan, stir, and then add the turmeric, ground cumin, ground coriander, garam masala, chili powder and asafetida. Stir and fry for another few minutes. Drain and rinse the chana dal and transfer to the pan, and pour in 1/3 cup coconut milk and 2/3 cup water. Cover and simmer for 20 minutes, stirring occasionally, adding a bit of water to the pan if necessary, until the dal is tender. In a small saucepan, bring the remaining 1/3 cup coconut milk, almond milk or coconut milk and saffron to a gentle boil. Remove from heat and stir in the reserved onion, lemon juice, salt, chilies and cilantro. Set aside. In another large saucepan, bring the rest of the water (5 cups) to a boil, along with the cardamom pods, cumin seeds and rice. Stir until the rice is half cooked, about 10 minutes. Drain. Now pour half of the coconut milk and saffron mixture over the chana dal, then cover with the rice and then the rest of the saffron mixture. Reduce the heat to low, cover, and leave to cook for another 15 minutes, until the rice and chana dal is cooked and the liquid is absorbed. Remove from heat, let sit for 5 minutes, and then fluff with a fork. Taste for seasoning and serve hot. Makes 6 to 8 servings

I'm sharing this with Jac's Meat Free Mondays.

Other kitchari recipes from Lisa's Vegetarian Kitchen:
Chana Dal and Cauliflower Kitchari with Green Peas
Simple Chana Dal and Dill Khichri
Bisi Bele Bhath (Rice with Lentils and Spices)
Spicy Tamarind and Chana Risotto Kitcheree

Best Black Bean Salsa Recipe

Salsas, dips and sauces are always better when they are made at home. They are usually straightforward and easy to prepare and keep well for a few days in the refrigerator, if not longer. And not only are homemade preparations cheaper than store-bought ones, they are always fresher too. It's a good feeling knowing that you have control over the quantity and quality of the ingredients used and easily tailored to suit your preferences and tastes.

Because I am ever curious to try new creations, with many cookbooks and bookmarked recipes on hand to inspire, up until this point I neglected to share this robust and highly addictive black bean salsa with my readers. I think I can be excused, for once enjoyed, it won't soon be forgotten and you'll want to serve it up again and again.

A longtime favourite of mine, I've traditionally paired it with corn pancakes, but it certainly serves many purposes. For example, it's wonderful as a dip for tortilla chips, as an accompaniment or component of Mexican themed meals - serve as a topping for nacho chips, or make it a feature of quesadillas, tacos, burritos and enchiladas - and it surely enhances vegetable sides - consider scooping some over some roasted sweet potatoes - or just eat it by the spoonful. The possibilities are truly as endless as your imagination.

This salsa happens to be quite filling made up as it is of black beans, olives, feta cheese and sun-dried tomatoes. Creamy, earthy, salty, zesty, with a hint of sweetness from golden honey and some heat from jalapeno, it's a bold, substantial and refreshing salsa. Each bite is a delight and if you happen to serve it up to dinner guests, it's highly likely they will be asking for the recipe.

Best Black Bean Salsa Recipe

Recipe by Lisa Turner Published on December 20, 2016 Salty and zesty black bean salsa with olives and feta cheese Print this recipe Ingredients: 1 1/2 cups cooked black beans (1/2 cup dried or 1 14 oz can) 2 to 3 green onions, green and white parts, thinly sliced 1 jalapeño, seeded and chopped 2/3 cup Kalamata olives, roughly chopped 3/4 cup feta cheese, crumbled 5 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped 2 teaspoons raw honey 1/3 cup fresh cilantro, trimmed and chopped 3 tablespoons lime juice Instructions: Combine all of the ingredients in a medium bowl. Cover and let sit for at least an hour, stirring occasionally to blend the flavors. Serve at room temperature or chilled. Makes about 3 1/2 cups

Other salsa recipes to enjoy from Lisa's Kitchen:
Avocado and Tomato Salsa with Chipotle
Mexican Tomato and Jalapeño Salsa
Avocado Pomegranate Salsa
Simple No-Cook Tomato Salsa

On the top of the reading stack: Blissful Basil: Over 100 Plant-Powered Recipes to Unearth Vibrancy, Health, and Happiness

South Indian Chickpea, Cauliflower and Potato Coconut Curry

What I thought was my introduction to Indian food and cooking years ago was actually an introduction to north Indian cooking — all of the Indian restaurants in my city and most of the Indian cookbooks available back then were north Indian. Since then, I've been introduced to some of the astonishing variety of cuisines that are found in the sub-continent. Now my Indian recipes could be roughly categorized as north Indian, south Indian, or something in-between.

This dry chickpea curry loaded with vegetables — potato, cauliflower, carrot and red bell pepper — could be called one of those in-between Indian recipes. The composition of chickpeas and vegetables and the spicing is essentially north Indian, but the flavors are enhanced beautifully with the use of grated coconut and coconut milk that is so common to south Indian cooking and imparts wonderful additions of flavor and fragrance to the food. Nourishing and filling, this curry is sure to please anyone with a preference for north or south Indian food.

South Indian Chickpea, Cauliflower and Potato Coconut Curry

Recipe by Lisa Turner Cuisine: South Indian Published on December 7, 2016 Nourishing chickpea curry loaded with vegetables simmered in a fragrant spiced tomato and coconut gravy Print this recipe Ingredients: 3/4 cup dried chickpeas (2 cups cooked or 1 19 oz can) 1 tablespoon oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 2 cups cauliflower florets, cut into bite-size pieces 1 medium potato, diced 1 medium carrot, diced 1 large tomato, diced 2/3 cup coconut milk 1 cup water, or as needed 1 red bell pepper, seeded and chopped 1 teaspoon sea salt, or to taste Paste: 2 red chilies, finely chopped 1 cup unsweetened dried grated coconut 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/4 teaspoon ground cloves 1-inch piece fresh ginger, minced or grated 1-inch cinnamon stick, broken into pieces 1/2 cup water, or as needed Instructions: Rinse the chickpeas and soak in enough water to cover for 8 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until the chickpeas are tender, about 1 hour. Drain and set aside. While the chickpeas are cooking, make the paste. Combine all of the ingredients in a small food processor and process until a thick fairly thick paste has formed. Add more water as necessary to get everything to grind together. Heat the oil in the same saucepan used to cook the chickpeas over medium heat. When hot, toss in the mustard and cumin seeds and fry, shaking the pot often, until the seeds darken a few shades and the mustard seeds turn grey and begin to splutter and pop. Stir in the cauliflower, potato and carrot, and cook for another few minutes. Add the paste and stir to coat the vegetables. Cook for another few minutes, stirring frequently to prevent the paste from sticking, until fragrant. Toss in the tomato and cook for another few minutes, stirring often. Pour in the coconut milk and water, and then stir in the chickpeas. Bring to a gentle boil, reduce the heat to medium-low, cover again, and simmer for 10 minutes, stirring occasionally. Now add the red pepper, add a bit more water if necessary if the curry seems too dry, and cover again. Simmer for another 10 minutes or until the vegetables are tender and the gravy has thickened. Stir in the salt, taste for seasoning, and serve hot alongside fresh cooked white rice or flat breads. Makes 6 servings

This is my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes, started by lovely Susan of The Well Seasoned Cook and now administered by me. The VegHog is kindly hosting this month. I'm also sharing this recipe with Jac's weekly Meat Free Mondays event.

More spicy chickpea dishes from Lisa's Vegetarian Kitchen:
Spicy Sour Chickpea Masala
Cauliflower, Carrot and Green Pea Curry with Coconut Milk
Curried Lentil Vegetable Soup with Roasted Chickpeas
Chickpeas Smothered in a Tangy Tomato Gravy

Coriander and Chickpea Flour Fritters (Kothimbir Vada)

Vada — or vadi — refer to a variety of fried savories or snacks that are very popular in southern India. They are commonly made with dals and spices, sometimes potatoes, and are typically served up with chutneys or soupy vegetable sambars. Enjoyed for breakfast, as a snack or appetizer, or along with a meal, vadas are always welcomed.

On the rare occasions that I do order out from or visit an Indian restaurant, I always make a point of trying out the smaller bites available on the menu. Unfortunately, the city I live in is sadly lacking in quality Indian restaurants. The menus are limited, seem never to change for years on end, and all of the "curries" seem cooked in the same sauce, with more or less cayenne added according to whether the dish is requested as mild, medium or hot.

On the upside, I like to cook and explore, so I can make my own creations at home that pretty much always turn out better than those I could purchase prepared elsewhere. These vadas feature plenty of fresh coriander, chickpea flour and, of course, spices. The mixture is cooked or steamed first before cooling and frying. I shallow fried these vada rather than deep-fry them to cut down on the oil content. They make for a nice snack or appetizer along with chutney or tomato sauce or a meal accompaniment. They do come with the highly addictive label.

Coriander and Chickpea Flour Fritters (Kothimbir Vada)

Recipe by Lisa Turner Cuisine: South Indian Published on November 18, 2016 Golden-brown fried chickpea flour fritters loaded with fresh coriander and spices Print this recipe Ingredients: 1 tablespoon olive or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 1/2 teaspoons fresh ginger, grated or finely chopped 2 red chilies, finely chopped (seeded if desired) 1 teaspoon turmeric 1 teaspoon asafetida small handful of dried curry leaves, crumbled 1 generous bunch of fresh coriander (cilantro) leaves, chopped 1 1/2 cups chickpea (besan) flour 1/3 cup + 2 tablespoons brown rice flour 1 teaspoon sea salt, or to taste 2/3 cup coconut milk 1 1/3 cups water peanut oil or other cooking oil for frying Instructions: Line a 8 × 8 inch pan with parchment paper. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the mustard and cumin seeds. When the mustard seeds turn grey and begin to splutter and pop, add the ginger, chilies, turmeric, asafetida and dried curry leaves. Fry for a few minutes until fragrant. Now add the coriander leaves, chickpea flour, brown rice flour and sea salt. Stir well to combine. Pour in the coconut milk and water and cook, stirring, until the liquid has evaporated and the mixture has thickened — about 6 to 8 minutes. Transfer the mixture to the prepared pan, pressing down firmly with an oiled piece of waxed paper or oiled hands. Let the mixture rest for at least 15 minutes until firm and cool. Using the sides of the parchment paper, gently lift the mixture onto a cutting board. Using a sharp knife, gently cut into small squares. Add a bit of oil to the knife or cold water to prevent the knife from sticking. Heat 1/2-inch of peanut or other cooking oil in a large non-stick frying pan over medium heat. When hot, fry the squares in batches, be careful not to crowd the pan and flip until golden browned on each side. Drain on paper towels. Serve with your favorite chutney, as a breakfast, side or appetizer, or enjoy just as a snack. Makes about 24 1 1/2 inch squares

Other Indian savories you are sure to enjoy:
Mung Dal Vada
Savory Chana Dal Fritters with Tomatoes and Spices
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Baked Mini Vegetable Chickpea Samosas

Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms

Vegetarian chili is a comforting, warming and nourishing one-pot meal for which I never tire of exploring new ideas — nor do my husband and I hardly ever tire of eating, especially during the cold months. Despite the relative simplicity of chili, at times the infinite number of variations on the theme can be forgotten.

Chili is certainly a great practice dish because chili recipes usually yield a good amount, keep well, and are a great way to use up any vegetables nearing the end of their shelf life. But chili is also an edible canvas to dress up with whatever suits your fancy.

Now adding pumpkin is not an unheard of idea for vegetarian chilies, but this fall has brought about an especial indulgence for roasting and eating plenty of pumpkin, and I love the rich creaminess it lends to chili in addition to the extra nourishment. Red kidney beans are a staple of vegetarian and non-vegetarian chili recipes, but this time around I decided to use sweet little red azuki beans that go so well with pumpkin. Chewy nutty-tasting pearl barley included in the mix adds a terrific contrast in texture to the smoothness of the cooked beans and pumpkin and the crunchiness of peppers, carrots and celery.

I like my chili thick and creamy, and I like it hot and spicy, but it's easy enough to add more water or stock to thin it out somewhat — especially keep this in mind the next day if reheating as the chili thickens up as it rests in the refrigerator overnight. The spices and seasonings can also be adjusted, added or discarded according to taste, but if you don't already have liquid smoke on hand then I would suggest that a few drops does lend a wonderful depth and taste to this and almost any other chili. Red kidney beans or even black beans can certainly be used in place of the azuki beans for a bit more of a hearty chili experience. Really, this recipe is a document of a chili that I especially enjoyed making and eating, but it's also meant as an inspiration — the possibilities for vegetarian chili are as endless as the imagination of the cook.

Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms

Recipe by Lisa Turner Published on November 14, 2016 Warming, filling and nourishing colorful vegetarian chili loaded with red beans, barley, pumpkin, vegetables and a robust assortment of seasonings Print this recipe Ingredients: 1/2 cup dried azuki beans (1 1/2 cups cooked) 1/3 cup sun-dried tomatoes 1 oz (30 g) dried mixed mushrooms 1 tablespoon coconut oil or olive oil 1 white onion, diced 3 celery stocks, diced 2 medium carrots, diced 1 clove garlic, minced or crushed 2 to 4 red chilies, seeded and finely chopped 1 tablespoon Kashmiri or other chili powder 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1 teaspoon garam masala (optional) 1 red or green bell pepper, seeded and chopped 5 medium tomatoes, chopped 5 to 6 fresh button mushrooms, sliced 1 cup unsweetened pumpkin purée 1/3 cup dried pearl barley a few drops of liquid smoke (optional) 2 teaspoons sea salt, or to taste 2 cups vegetable stock or water, or as needed Instructions: Rinse the azuki beans and soak in enough water to cover for 6 hours or overnight. Drain and rinse, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 40 minutes or until tender. Drain and set aside. Meanwhile, soak the sun-dried tomatoes and dried mushrooms in hot water for 30 minutes. Drain and chop*. Set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion, celery and carrot and sauté for 5 minutes or until the vegetables are tender. Toss in the garlic, chilies, chili powder, paprika, cumin, coriander, cinnamon and garam masala if using. Stir for 1 minute until the spices are fragrant. Now add the bell peppers, fresh and sun-dried tomatoes, fresh and dried mushrooms, pumpkin purée, beans, barley, liquid smoke if using, and salt. Pour in the stock or water and bring to a boil. Reduce the heat to medium-low and cover. Simmer, stirring occasionally, for 30 to 40 minutes or until the vegetables and barley are tender. Add more stock or water as necessary to achieve desired consistency. Serve hot with cornbread, biscuits or flat breads. *Note: save the soaking water from both the sun-dried tomatoes and dried mushrooms and use for stock. Makes 6 to 8 servings

I'm sharing this with Jac's Meat Free Mondays.

Other vegetarian chili recipes to try from Lisa's Vegetarian Kitchen:
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries
Kidney Bean Pumpkin Chili
Jamaican-Style Jerk Chili with Chickpeas and Quinoa

On the top of the reading stack: Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen

Black Bean Cocoa Fudge

Before you grimace over the thought of beans featuring in a fudge, I urge you to put your hesitations aside and consider this naturally sweet, protein-packed fudge. Honestly, you would never know there were legumes in the mix if the cook hadn't spilled the beans.

I served one to a friend who was over for dinner but didn't tell him what was in the fudge until he had eaten a few nibbles. His first reaction was the fudge tasted like a natural food store. This was actually a compliment as said friend likes his legumes and healthy raw treats that are sweetened naturally without an abundance of processed sugars. The additional benefit, at least for me, is that they come at a fraction of the cost compared to those offered up from natural food stores. No flour is needed either, as the ground up beans serve that purpose.

Rich and creamy, only the beans have to be cooked, but otherwise you have an essentially raw treat with no baking required. Sweetened only with dates, they surely do satisfy an after dinner chocolate craving. A few teaspoons of maple syrup could also be added if desired for a bit more depth, but that's entirely up to you and I didn't include any as it was only an after thought. It surely isn't necessary, and I was craving this fudge soon after the pan was consumed.

Black Bean Cocoa Fudge

Recipe by Lisa Turner Published on November 12, 2016 Creamy and chocolatey, no-bake and no added sugar black bean and peanut butter fudge Print this recipe Ingredients: 1 1/2 cups cooked black beans (1/2 cup dried) 1/2 cup cocoa powder 1/4 cup natural crunchy peanut butter 1/2 cup dried dates, pitted and roughly chopped 2 tablespoons coconut oil, melted 2 teaspoons vanilla 1 teaspoon chili powder (optional) a few pinches of sea salt Instructions: Line a 9 × 5 inch loaf pan with parchment paper. Combine all of the ingredients in a food processor and process until smooth and the mixture clumps together. Transfer the fudge to the prepared pan, spread evenly, and refrigerate for at least 30 to 60 minutes. Cut into 8 squares. Serve chilled and refrigerate any remaining fudge. Makes 8 squares

Looking for more healthy fudge recipes?
Chickpea Flour Fudge
Raw Peanut and Coconut Butter Fudge
Cocoa Nut Butter No-Bake Fudge

Sweet Potato, Chickpea and Spinach Curry with Green Peas

This creamy and hearty sweet potato and chickpea curry is likely to make appearances often on my menu during the upcoming months. It is really ridiculously easy to prepare, and so nourishing and pure. Simplicity is oftentimes the best sort of bliss.

What is distinctive about this curry is not only the creaminess, but the satisfying blend of hot and aromatic spices that accompany the sweet earthiness of the vegetables. Plump and buttery chickpeas add texture and balance, and present is also a nutty and citrus-y undertone that teases the palate. The whole experience is completed by the soothing qualities of silky coconut milk. Especially suited to the season as it is comforting and warming, I'd enjoy it anytime of year.

I used some of my homemade Thai red curry paste in this recipe, which I highly recommend, but it's not essential to the dish. You might add some extra chilies, or adjust the spicing accordingly. I also wanted a fairly thick curry, but you can adjust the water used to make it more soup-like.

I highly recommend serving this curry over a hot bed of fresh cooked white jasmine rice. It really completes the creamy experience. Needless to say, it's also a complete meal in itself.

Sweet Potato, Chickpea and Spinach Curry with Green Peas

Recipe by Lisa Turner Cuisine: Thai Published on November 3, 2016 Simple, warming and nourishing creamy chickpea and sweet potato curry with coconut milk, green peas and aromatic Thai-style seasonings Print this recipe Ingredients: 2/3 cup dried chickpeas (2 cups cooked) 1/2 tablespoon coconut oil or other cooking oil 1 medium onion, diced 2 cloves garlic, minced or crushed 2 to 3 teaspoons fresh ginger, minced or grated 1 to 2 red chilies, seeded and finely chopped 1 tablespoon Thai red curry paste, or to taste 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon paprika 1/4 teaspoon ground nutmeg 14 oz (400 mL) coconut milk 1 cup pure orange juice 1/2 cup almond butter or other nut butter 1 large sweet potato, peeled and cubed vegetable stock or water as needed 1 teaspoon sea salt, or to taste 1 cup frozen peas several handfuls of baby spinach leaves, trimmed Instructions: Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until tender. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion and sauté for 5 minutes until soft. Stir in the garlic, ginger and chilies, and stir for another few minutes. Add the curry paste, cumin, coriander, paprika and nutmeg, and stir for another minute until the spices are fragrant. Pour in the coconut milk and orange juice. Whisk in the almond butter, and then stir in the sweet potato, chickpeas and salt. Bring to a gentle boil, reduce the heat to medium-low, and cover. Simmer until the sweet potato is tender, about 25 to 30 minutes. Stir occasionally, adding stock or water if the sauce is too thick. Stir in the peas and then add the spinach, a handful at a time, until wilted. Simmer for another few minutes until the peas are tender. Taste for seasoning, remove from heat, and serve hot over a bed of fresh cooked white rice. Makes 6 servings

I'm sharing this recipe with My Legume Love Affair, kindly hosted this month by Simona of Briciole, Eat Your Greens, co-hosted by Shaheen and The Veghog, and also Jac's Meat Free Mondays.

Other sweet potato recipes to enjoy from Lisa's Vegetarian Kitchen:
Sweet Potato, Carrot Hummus Soup
Hash Brown Sweet Potato and Beets
Vegetarian Sweet Potato Wraps with Crispy Chickpeas
Thai-Inspired Creamy Carrot and Sweet Potato Soup with Mixed Mushrooms

Thai-Inspired Creamy Carrot and Sweet Potato Soup with Mixed Mushrooms

In the cold autumn and winter months, there is nothing quite like a creamy vegetable soup made up of root vegetables and earthy mushrooms, all simmered together with spicy Thai seasonings that initially tempt and then pleasantly linger on the palate. The lasting allure is beautifully tempered by the soothing presence of coconut milk and the natural sweetness of sweet potatoes and carrots. This soup speaks comfort. It also makes a fair amount, so it's great for leftovers the next day, especially as the flavors meld together after the soup has been resting overnight.

I do like a thick and creamy soup, but as is usually the case, soups are not only forgiving, but also very easy to adjust to suit preferences, so thin out the soup as much or as little as desired. Serve it up with grains, flat breads, or even some thick slices of crusty bread.

Thai-Inspired Creamy Carrot and Sweet Potato Soup with Mixed Mushrooms

Recipe by Lisa Turner Adapted from Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes Cuisine: Thai Published on October 29, 2016 Warming and fragrant creamy sweet potato and carrot soup seasoned with Thai red curry paste Print this recipe Ingredients: 1 oz (30g) mixed mushrooms (I used shiitake and porcini), soaked for 20 to 25 minutes, drained and roughly chopped 1 tablespoon sesame or olive oil 1 medium red onion, diced 2 cloves garlic, minced or crushed 1-inch fresh ginger, minced or grated 2 tablespoons Thai red curry paste, or to taste 2 1/2 cups vegetables stock, plus more as needed 1/4 cups almond butter 14 oz (400 mL) coconut milk 1/2 tablespoon tamari (soy) sauce 1/2 cup dried red lentils, rinsed 3 cups carrots, diced 3 cups sweet potato, peeled and diced 1 teaspoon paprika 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon cayenne juice from 1 lime (2 tablespoons) 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste small bunch of cilantro or parsley, finely chopped for garnish (optional) finely chopped roasted tamari almonds for garnish (optional) vegan Parmesan cheese for garnish (optional)* Instructions: Soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and roughly chop. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion, garlic and ginger, and sauté for 5 minutes or until the onion begins to soften. Stir in the curry paste and stir and fry for another minute. In a small bowl, whisk the almond butter into a little of the vegetable stock until smooth. Pour into the pot, along with the remaining stock, coconut milk, tamari, lentils, carrots, sweet potatoes and spices. Stir well and bring to a gentle boil over medium-high heat. Reduce the heat to medium-low, add half of the mushrooms, cover, and simmer until the vegetables are tender, about 15 to 20 minutes. Blend the soup until smooth or partially smooth as desired in batches using a countertop blender or in the pot with an immersion blender. Add the rest of the mushrooms, lime juice and season with salt and pepper. Add more stock if necessary. Return to the stove and simmer for another few minutes. Serve hot garnished with fresh chopped cilantro or parsley, chopped tamari almonds or vegan Parmesan cheese. Suggested serving accompaniments: Sri Lankan coconut roti and hot fresh cooked brown rice. Notes: Garnishing the soup with roughly chopped roasted tamari almonds adds texture along with a complementary salty component. Instead of discarding the mushroom soaking liquid, use some in the soup in place of the stock for extra mushroom flavor. *To make vegan Parmesan cheese, simply grind raw cashews and almonds, nutritional yeast and sea salt into a fine meal. It keeps so well in the refrigerator that I make up enough have on hand when desired. My measurements yielding just under a cup of Parmesan: 1/2 cup cashews, 1/3 cup almonds, 3 tablespoons nutritional yeast and a few pinches of sea salt. Makes 6 servings

Other Thai-Inspired creations you may enjoy from Lisa's Vegetarian Kitchen:
Creamy Thai Coconut Mushroom Soup
Thai Red Curry Vegetable Soup
Thai-Inspired Sweet Potato Kidney Bean Soup
Massaman Curry with Paneer Cheese

Chickpea, Spinach and Beets in a Coconut-Tomato Curry

Combining plump buttery chickpeas with spinach and beets in a creamy coconut milk and tomato gravy with aromatic spices not only puts plenty of flavor on the plate, but also provides for a complete, filling and wonderfully nourishing meal served with fresh cooked white or brown rice or a flat bread. And with curry powder and panch phoran spice blends made up ahead of time, it comes together in no time at all.

Panch phoran, also known as Bengali five-spice, is a deliciously fragrant spice blend consisting of equal parts fenugreek, nigella, black mustard, cumin and fennel seeds. Panch phoran is easy to find at Indian or Asian grocers, but it's ridiculously easy to make your own and keep on hand in a sealed jar for a good many months on hand for quick additions to all kinds of vegetable dishes — simply combine equal parts of each seed. Panch phoran is especially wonderful with potatoes.

Chickpea, Spinach and Beets in a Coconut-Tomato Curry

Recipe by Lisa Turner Cuisine: Indian Published on October 19, 2016 A simple and nourishing creamy chickpea curry with spinach and beets in a fragrant Bengali five-spice coconut milk and tomato sauce Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 tablespoon olive oil 1 tablespoon panch phoran (Bengali five-spice) 1-inch piece ginger, grated or minced pinch of asafetida 1 large tomato, finely chopped 1 tablespoon curry powder 1/3 cup coconut milk 1 bunch of fresh spinach or beet green tops, roughly chopped 1 teaspoon sea salt, or to taste 2 medium cooked beets, diced (2 cups) Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and set aside. Heat the oil in large saucepan over medium heat. When hot, add the panch phoran and stir for a few minutes until the seeds darken a few shades. Toss in the asafetida, let sizzle for a moment, and then add the tomato and curry powder. Cook for 5 minutes until the tomato thickens. Stir in the coconut milk and chickpeas and simmer for another 10 minutes, stirring often. Add the spinach or beet tops a few handfuls at a time, until wilted. Stir in the salt and remove from heat. Serve hot with the diced beets stirred in or scatter on top. Makes 4 servings

This is my contribution to My Legume Love Affair, a monthly event started by Susan of The Well Seasoned Cook, administered by myself, and kindly hosted this month by Siri. It also happens to be the 100th edition, and to celebrate, Siri is offering a giveaway too.

I'm also sharing with Jacqueline's Meat Free Mondays. The recipes featured each week always stimulate my appetite.

More chickpea curries you will enjoy:
Chana Saag (Chickpea and Spinach Curry)
Chickpeas, Mango and Spinach in a Tomato Coconut Gravy
Chickpeas with Yogurt and Fresh Mustard Greens
Potato and Chickpea Curry with Tomatoes and Tamarind
Chickpeas with Mango Powder (Amchoor Chana)

On the top of the reading stack: Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes