Appetite for Reduction_ 125 Fast and Filling Low-Fat Vegan Recipes - Isa Chandra Moskowitz [91]
Mix in the curry powder, garam masala, and ground cumin. Add the vegetable broth, stir, and cover the pot. Bring the mixture to a slow boil and cook with the pot covered for about 40 minutes, stirring occasionally. The eggplant should be mostly broken down by this point. Add the chickpeas and cook uncovered for another 10 minutes, stirring for about a minute at first (to further break down the eggplant) and then occasionally.
Taste for salt and serve garnished with cilantro.
Potato-Spinach Curry
SERVES 6 •ACTIVE TIME: 20 MINUTES •TOTAL TIME: 45 MINUTES
PER SERVING
(⅙ RECIPE):
Calories: 210
Calories from fat: 25
Total fat: 2.5 g
Saturated fat: 0 g
Trans fat: 0 g
Total carb: 41 g
Fiber: 4 g
Sugars: 3 g
Protein: 7 g
Cholesterol: 0 mg
Sodium: 440 mg
Vitamin A: 180%
Vitamin C: 60%
Calcium: 15%
Iron: 30%
Inspired by the Indian dish Saag Aloo but with a million shortcuts, this curry hits the spot when I’m craving velvety mushy spinach, which is more often than you’d think. I really love frozen spinach here because if you were going to use the equivalent amount in fresh it would be a lot more work, a lot more expensive, and it just wouldn’t get as creamy. But try your best to find the kind that is clearly marked “chopped” as opposed to plain old frozen spinach.
The potatoes give the dish extra creaminess plus the added bonus of ... potatoes! It’s also a fun recipe because you get to pop the mustard seeds at the beginning. Serve this curry over brown jasmine or basmati rice, or the Tamarind Quinoa (page 84). For some extra protein, top with a few slices Masala Baked Tofu (page 146).
2 teaspoons vegetable oil
1 tablespoon yellow mustard seeds
1 small onion, diced small
4 cloves garlic, minced
2 tablespoons minced fresh ginger
¼ teaspoon red pepper flakes
2 plum tomatoes, chopped
1 tablespoon curry powder
1 teaspoon ground cumin
½ teaspoon salt
2 cups vegetable broth
2 pounds Yukon Gold potatoes, cut into ½-inch chunks
1 pound chopped frozen spinach
1 tablespoon freshly squeezed lime juice
Preheat a 4-quart pot over medium heat. Pour 1 teaspoon of the oil into the pot and use a spatula to help it coat the bottom. Add the mustard seeds. Cover the pot and let the seeds pop for about a minute, or until the popping slows down, mixing once. If the seeds don’t pop, turn up the heat a bit until they do. Add the other teaspoon of oil and sauté the onion for about 5 minutes, until translucent. Use a little nonstick cooking spray if needed. Add the garlic, ginger, and red pepper flakes, and sauté for another minute. Add the tomato and mix to deglaze the pot. Let cook for about 3 minutes, then add the curry, cumin, and salt, and mix well.
TIP
If you can’t find Yukon Gold potatoes, just use red potatoes or the thinnest-skinned potatoes you can find. That way, no peeling necessary!
Add the potatoes and vegetable broth. The potatoes may be peeking out of the top of the broth, and that’s okay. Turn up the heat, cover the pot, and bring the mixture to a boil. Once boiling, lower the heat to a simmer and cook, covered, for 15 minutes, stirring occasionally.
Add the spinach and mix well. Cover and cook for 5 more minutes, or until the spinach has thawed. Mix well and cook for another 10 minutes, or until the spinach is good and mushy and the potatoes are tender. Add the lime juice, taste for salt, and serve.
Thai Roasted Root Vegetable Curry
SERVES 6 • ACTIVE TIME: 30 MINUTES •TOTAL TIME: 45 MINUTES
(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF CURRY PASTE AND SOY SAUCE)
PER SERVING
(⅙ RECIPE):
Calories: 210
Calories from fat: 30
Total fat: 3.5 g
Saturated fat: 1.5 g
Trans fat: 0 g
Total carb: 42 g
Fiber: 11 g
Sugars: