vegan cookbook #1

chickpea curry over coconut rice

I have been asked to periodically post our vegan meals...

It isn't all that easy nor all that difficult to be vegan in the Czech Republic. It just requires alot of creativity, substitutions and flexibility. The girls and I call it "Kitchen Chemistry". Rebekah and Roxie are becoming quite good cooks and they know how to amend recipes to make them vegan.

For those of you who don't know, I have been vegan for a year now and it was one of the best decisions I've made. My family eats mostly vegan with me and they have learned to like new spices, flavours and textrures.

A few of my favourite websites are

http://www.theppk.com/

http://chocolatecoveredkatie.com/

http://havecakewilltravel.com/

This recipe is adapted from

 Appetite for Reduction

by Isa Chandra Moskowitz

chickpea curry over coconut rice

1 t oil

1 smaill white onion, chopped

2 cloves garlic

1 T minced fresh ginger

2 cans chopped tomatoes (fresh is preferable, but I ran out)

2 pounds peeled and chopped potatoes

1 pound chopped green beans

1 cup peas

1 t salt

2 t curry powder (I used mild)

2 t garam masala (heaven in a jar!)

1 t cumin

1 cup veggie broth

1 can chickpeas, drained and rinsed

Chopped fresh cilantro to garnish

Saute onion and garlic in oil for 5 min. over medium heat. Add ginger and cook for another minute. Mix in tomatoes, beans, salt and cook, stirring for another minute.

Mix in all spices, potatoes, vegetable broth, stir and cover the pot. Bring to a slow boil and simmer for 40 minutes.

Add the chickpeas and green peas and cook uncovered for 10 minutes. Serve topped with fresh cilantro over a bed of coconut rice and some naan.

coconut rice

2 cups basmati rice

1 and 3/4 cups water

2 cups coconut milk

1/4 cup shredded coconut

Stir together all ingredients until rolling boil. Simmer on low covered for 20 minutes. Serve with your favourite curry!