p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Tweaked Chickpea Curry and Zucchini

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When I make a lot of something, I freeze the rest so that I don’t have to eat it for a whole week. This is the Coconut Chickpea Curry that I posted awhile ago, which I got from the vegandad website. The original was a bit too coconutty for me, and so a little flat-tasting. Tonight I sought to supply some tang. I could just tell you that I added some strained tamarind and amchoor. That would maintain the foodie cred that I got earlier by using cast iron pans and a gas stove. But I didn’t. I added about a teaspoon each of ketchup and Thai chili sauce. And it did the trick! You can’t taste them at all, but the flavour is tastier and more balanced now.
Then I cut up a beautiful local zucchini (pictured below) and sauteed it with frozen peas. But not before popping some mustard seeds in a bit of hot oil, and adding a clove of minced garlic and dashes of cumin, coriander, and turmeric. If you feel that your curries are lacking depth of flavour, I bet you anything that popping some mustard seeds in hot oil right off the top will give you more of what you’re looking for.

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Written by phdelicious

August 4, 2008 at 12:21 am

Posted in Meals

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One Response

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  1. That curry looks delish! Ketcheup & other condiments FTW fer sure!

    Exciting news – I just got Veganomicon and Uncheese in the mail – any suggestions for first recipe try outs?

    tinge

    August 4, 2008 at 4:14 pm


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