This curry rocks!

Wow- this has to be one of the best curries I have ever made. I made the Chickpea and Spinach Curry from Vegan with a Vegeance. I loved the curry flavor but also that the taste of the chickpeas, spinach, and tomatoes came through. It's a curry that emphasizes the flavor of the veggies without a heavy sauce. Even DH, who is not fond of chickpeas, snuck a few nibbles. I notice he's been doing that lately :) I meant to make a full recipe but noticed that 1 of my cans of chickpeas had a dent in the rim- aarrrggg- I have to be real careful when I buy canned goods from my local grocery store- and as careful as I think I am, a few get by.
Here is what I made-

Chickpea and Spinach Curry
adapted from Vegan with a Vegeance

1 (14.5-ounce) can whole tomatoes
1 tablespoon veggie oil
1 teaspoon mustard seeds
1/2 vidalia or sweet onion
3 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 teaspoons curry powder (I used Penzey's Maharajah)
1 teaspoon ground cumin
1 teaspoon ground coriander
pinch cloves
1/4 teaspoon ground cinnamon
2 cardamom pods (I used green)
1/2 teaspoon salt
5 cups fresh spinach (I used baby and left it whole)
1 (15-ounce) can chickpeas, drained and rinsed

Prepare the tomaotes by removing them one at a time from the can, squeezing out the juice, and cutting them into bite-sized pieces. Place the prepared tomatoes in a bowl and reserve the juice in the can.

Preheat a large-sized saucepan (esp if doubling) over medium heat; pour in the veggie oil and then the mustard seeds. Let the seeds pop for about a minute- mine didn't pop :( I wonder if I don't have the right seeds??) then add the onion; turn up the heat to medium-high and saute for 7-10 minutes, until the onion begins to brown. Add the garlic and ginger, and saute for 2 more minutes. Add spices, salt, and 1/4 cup of the reserved tomato juice; saute one minute more. Add tomatoes and heat through. Add the spinach, mixing until wilted. When the spinach is wilted and the mixture is liquidy, add the chickpeas. Lower the heat, cover, and simmer for 10 more minutes, stirring occasionally. Taste and adjust spices if necessary.


I had this curry with a bit of whole wheat couscous (made with veggie broth and garlic), and a salad. DH had the couscous, salad, and grilled lamb.

5 flamingos for taste- this curry is a repeater!
5 flamingos for time and effort

Soup Club

Another yummy Monday with Soup Club! And both were very delicious (perfect for a cold winter day) and vegan friendly- wahoo!

Rosemary White Bean Soup
Barefoot Contessa- prepared by NS

1 pound dried white cannellini beans
4 cups sliced yellow onions (3 onions)
1/4 cup olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6-7 inches)
2 quarts chicken or veggie stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

In a medium bowl, cover the beans with water by at least 1 inch and leave them in the refrigerator for 6 hours or overnight. Drain.

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10-15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30-40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper to taste. Serve hot.

Garbanzo Tomato Pasta Soup
allrecipes.com submitted by Joy prepared by DG

9 (14.5 ounce) cans veggie broth
2 1/4 cups small seashell pasta
3 tablespoons olive oil
3 onions, chopped
6 cloves garlic, minced
3 (15 ounce) cans garbanzo beans, drained and rinsed
3 (28 ounce) cans whole peeled tomatoes, chopped, juice reserved
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
salt and pepper to taste

Bring veggie broth to a boil in a large pot. Add pasta and cook for 8-10 minutes or until al dente.
Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasto and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.