Gluten-free Vegan Indian Recipe: Sweet Potato Bean Dry Curry

June 30th, 2011 yum Posted in Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, Indian, One Dish Meal, Soy Free, Sweet Potato, Vegan, corn free, grain-free 8 Comments »


It occurred to me today that although I’ve been posting a lot, I haven’t shared any recipes lately. First we were on the road, so I wasn’t making any recipes except for the “pour milk on cereal” and “plead with the waiter to make it gluten-free” variety. It has been hot; the DH was away; Baby Yum isn’t keen on innovation- there are always things that can get in the way of recipe creation. I did make a fun dairy-free, raw foods Popsicle that I’ll be sharing soon, but the recipe wasn’t quite ready. This morning, though, I woke up and had a craving for sweet potatoes. Luckily, the day before I’d bought a nice big bag of organic sweet potatoes from Trader Joe’s, so I was covered and ready to make something different. I ended up slicing them into chip shapes, and frying them up with indian spices, sweet red onions, kidney beans and arugula. You could vary the greens for different effects. Spinach would be mild, or you could go herbal and dip into some fresh cilantro. A sliver of lime on the side would be nice, and if you aren’t going vegan (or have a good soy yogurt) you could put a cucumber raita on the side. Ooh, I’m making myself hungry all over again. The dear Toddler Yum is deeply suspicious of orange vegetables for reasons only she could explain, so she snubbed the sweet potato, but to my surprise she popped those kidney beans into her mouth rapid-fire. Yay for babies trying new things! This dish was new for me, too, and with a little help from the toddler I polished off the whole thing myself. Delicious, and all the tastier because the arugula came fresh-picked from our garden.
On other news, I’ve been taking a photography class from our local community center and am in love. I now “get” all those mysterious settings on my camera, and I am loving all the options. Here’s a photo of Toddler Yum I took for an assignment. Love that twinkle in her eye! Enjoy and happy hobbies to you all.

Sexy olive quinoa recipe coming soon!

Indian Sweet Potato Kidney Bean Dry Curry
Ingredients
1 large sweet potato, peeled and thinly sliced
1 tbsp. olive oil
ground cumin, to taste
ground coriander, to taste
sea salt, to taste
1/2 red onion, sliced into thin rings
1/2 can kidney beans, drained
1/2 can diced drained tomatoes or 1 large fresh tomato, diced and drained
handful fresh arugula or spinach, chopped

garam masala, to taste (optional)

Directions
Microwave with a tablespoon of water or steam your slices of sweet potato until the potato loses its crunch and is slightly soft. Drain.

Heat your olive oil on medium high in your favorite skillet and add your sweet potato discs in a single layer. season with ground cumin and coriander to taste. If you want a strongly Indian dish, add more. Remember you can always add more spices but you cant take them away, so be careful! Season with salt and saute until browned on one side. Turn over. As the sweet potato shrinks you may have additional space in your pan. Move your sweet potato to one side (still in a single layer) and add your red onion slices to the empty spot in the pan. Saute. Once the sweet potato is browned on both sides, you can mix the onion and sweet potato together and continue until the onion has softened and starts to turn translucent. Add your kidney beans, saute for another minute or two, and add your tomato pieces, heat through and then toss in your arugula or spinach. I used fresh arugula from our garden (score!) but if you don’t like it spinach is fine. Combine and season with (optional) garam masala to serve. I buy mine from Penzey’s because I can’t be bothered to mix it, but there are tons of great recipes for garam masala online if you are so inclined.

Notes
A lovely vegan breakfast.
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Gluten-free Vegan Indian Quinoa Vegetable Pulao

September 15th, 2010 yum Posted in Breastfeeding for Allergic Baby Recipe, Cauliflower, Dairy Free, Egg Free, Garlic-free, Indian, Nut Free, One Dish Meal, Peas, Quinoa, Rice Free, Soy Free, Vegan, corn free 10 Comments »

Many of you will have seen my earlier recipe where I discovered quinoa is wonderful in Indian rice recipes. That easy-to-transport Indian quinoa recipe is still a winner in my book, and I make it regularly. But it occurred to me that if quinoa translates so well in that Indian rice recipe, it would be likely to be the perfect ingredient for others as well. Today I found myself with time on my hands, and nerves to calm. We’re trying to buy a house, you see, and house purchases are so full of ups and downs it seems you need the tranquility of a Zen monk to traverse them with equanimity. I never claimed to be calm, patient, or tranquil, and so I’ve found the whole process extremely trying. Anyway. So, there I was, twitching, looking for a cooking project. I also had something of a yen for Indian food, if you’ll pardon the mixed imagery. I did a search for one of my favorite Indian culinary goddesses, Manjula, in order to find her very yummy toor dal recipe. While I was there, I thought I might check out some of her rice recipes to see if she had any ideas that I could use for a new quinoa dish. Being the amazing chef she is, I found ideas aplenty, and ended up creating this riff on her Vegetarian Rice Pulao Recipe. I don’t usually like watching videos for the recipes, but Manjula makes me feel like a favorite (Indian) auntie is sharing her culinary secrets with me and I just adore her and her delicious recipes too. I hope you enjoy getting to know Manjula, and you enjoy this quinoa recipe that was inspired by her as well.

This post is an entry for Gluten-free Wednesdays and Meatless Mondays

*Adopt a Gluten-free Blogger Sign-up Post should be up by Sunday. I’d post it Saturday, but we are buying a HOUSE so will be very busy!*

Gluten Free Vegan Indian Quinoa Vegetable Pulao Recipe
Ingredients
1 cup raw quinoa rice, cooked in rice cooker with 2 cups water

3 tablespoons of canola and/or mustard oil
2 teaspoon cumin seeds, divided
1 medium size diced potato, sweet potato, jicama, or rutabaga (or leave out)
1 large carrot, cut into a large dice
1 cup chopped cauliflower florets
1 cup frozen green peas
2 tsp- 1 tbsp. thin slices of semi-spicy chilies
1 tablespoon chopped ginger
1 teaspoon salt

1-2 tablespoon oil
2 bay leaves
1/2 cinnamon stick
2 cloves
1 teaspoon salt
1/2 tsp. turmeric

1/2 fresh lemon or lime
1 medium tomato, chopped and sprinkled with salt (optional)
fresh cilantro, for garnish

Directions
Heat oil in your wok on high to medium-high. (My stove is really hot, so I have to turn it down to medium/medium high to avoid burning.) When hot, add 1 tsp of your cumin seeds and let them start to pop. Add your potato (or potato substitute) and mix into the cumin, letting it brown slightly. Add your carrot and follow with your cauliflower florets. Mix together and let surface of florets begin to brown. Add your peas, mix, and then add chilies and ginger. Sprinkle generously with salt and let brown further. When it seems almost done (think al dente), make a well in the middle of the wok and add at least a tablespoon more of oil. When it is hot add your bay leaves, cinnamon stick, remaining teaspoon of cumin seed, and cloves. Let them sizzle and then add your quinoa, mixing in thoroughly and sprinkling with additional salt. Let flavors permeate the dish. Add your turmeric and fold into the quinoa. Turn off heat and let dish sit for a few minutes. To serve, squeeze lemon or lime juice onto the pulao, and garnish with tomato and cilantro.

Serve with a delish dal!

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