VeganMoFo Day 2 – Slow-cooked Eggplant Curry

Curries might be my favourite way to enjoy my slow cooker. The long cooking time is perfect for letting the flavours combine. This curry is unbelievably simple.

Ingredients:

1 can chickpeas, rinsed well

1 can coconut milk

1 can petite diced tomatoes (and juice)

1/2 yellow onion, diced

1 chopped eggplant

1tsp curry powder

1 tiny can tomato paste

1 tiny can peeled, chopped green chilies

crushed red chilies to taste

Throw everything in your slow-cooker. Cook 4-6 hours. Eat over rice, quinoa, cous-cous, or, do what I did, and eat it over a baked potato (first smothered in Earth Balance Coconut Spread)

>One Pot Potato Curry with Coconut Milk and Chickpeas

>This easy curry isn’t actually my recipe. RP gave it to me years ago, and it has actually been years since I made it. I’ve fallen in love with it all over again. Creamy, a little spicy, warm, comforting, and, most importantly, easy.

Ingredients:
1T veggie oil
1C chopped onions (I use a sweet onion – I hate red onions)
1T curry powder
2T flour
14.5 oz veggie broth (or water – I was out of broth last night, so used water and it came out fine)
1 1/3lb potatoes – chopped (I also peeled them last night)
1 Can garbanzo beans
1/2C coconut milk
Salt and Pepper to taste

Heat oil, add onions. Cook 8-10 minutes until browned. Mix in curry powder, cook and stir for 1 minute. Mix in flour, whisk in broth. Increase heat to high, bring to a boil.

Mix in potatoes and return to a boil. Cover, reduce heat. let cook for 15-20 minutes. Mix in chickpeas (garbanzo beans) and coconut milk. Heat through and season.

Serve with your favourite naan.

>Avon Walk Food

>I mentioned in my Avon Walk post that I had to bring my own food.

What kept me going?

Breakfast:
a banana and a breakfast cookie.
Breakfast cookie:
1/3C quick oats
1T cocoa powder
1T soy protein powder
2T nut butter (I use raw almond)
1/4C soy milk
mix ins – cinnamon, dried cherries, agave

let sit in fridge overnight.

Lunch:
chickpea mash sandwich:
1 can chickpeas
a glob of veganaise
a splash of mustard (I use spicy)
mash together coarsely.

Dinner:
Lemony Quinoa with Butternut Squash

>Chipotle Hummus

>Have I ever shared my love affair of chickpeas with you? They are one of my go-to foods, and I think they are totally underappreciated.

This recipe is really easy, and its a quickie.

2-3TBL sesame seeds (instead of tahini)
1 16oz can chickpeas (garbanzos) — rinsed very well
3-4 cloves garlic
1TBL Olive Oil
juice of 1 med lemon
1 chipotle pepper in adobo sauce + some of the extra sauce if you want extra spice*
salt/cumin/coriander to taste

Toss in food processor (in order) until creamy. Enjoy.

*You will need to buy a whole can of chipotle peppers in adobo sauce. This isn’t a big deal – they will keep indefinitely if kept in a sealed container. I’ve also heard of people pureeing the peppers, and putting them in tsp sized dollops onto a cookie sheet (covered in wax paper) and freezing — once frozen, you can put them into a freezer baggie or freezer-friendly container.

Chipotle peppers can be found either with canned veggies, or, more likely, in the “Hispanic Foods” aisle of your grocery store. I buy La Costeña: