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These vegan cakes have beautiful Mandala toppings - Randommization Search for: BEGIN TYPING YOUR SEARCH ABOVE AND PRESS RETURN TO SEARCH. This vegan cauliflower, potato, and chickpea curry is hearty, filling, and comes together in 45 minutes. Many of you request more vegetarian recipes on the blog and I’m more than happy to oblige, because I happen to make vegetarian recipes throughout the week! If the title of the recipe is any indicator, this vegetarian curry just happens to be vegan as well!
I’m already professed my love for gluten on this site many times (um, pasta), but I love having a recipe on hand for times when I need to serve something that is a little more dietary-restriction friendly. This cauliflower, potato, and chickpea curry is an adaptation from one of my favorite, relatively new-ish cookbooks, River Cottage Veg by Hugh Fearnley-Whittingstall. If you’re looking for vegetarian recipe inspiration, I highly encourage you to check out this cookbook! If the dish tastes flat, it is most likely due to the fact that you haven’t added enough salt.
Heat the oil in a large, heavy pot Add the onions, garlic, and ginger, and saute, stirring every few minutes, for about 8 to 10 minutes, or until the onions are very soft and translucent. Add the ground coriander, cumin, red pepper flakes, star anise, and salt and pepper, and cook, stirring frequently, for 2 to 3 minutes, or until very fragrant.

Stir in the garam masala and coconut milk, simmer for an additional 10 minutes, and season to taste with salt and pepper. Adapted from River Cottage Veg: 200 Inspired Vegetable Recipes by Hugh Fearnley-Whittingstall. I made this tonight and it is seriously one of the most delicious things that I have ever put in my mouth! Just wanted to send you some before and after pictures to show you how positively the information you shared in your publications has affected my life.
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I still love this braised Indian chicken with chickpeas, but if you want a vegan vegetable curry, this dish is for you. Inspired by a traditional Indian cauliflower dish, aloo gobi, I decided to add potatoes to the mix. I know,  I know…my curry muse, aloo gobi, was totally lost at that point, but I totally love the stuff. I’ve been having the hugest curry-cravings lately and this looks like the perfect way for me to get my fix. And the tip about not being afraid to season it so good…a lot of times I find myself leery of adding too much salt, but then I end up with bland food. And YES, you would be horrified by how much salt chefs and cooks use in professional kitchens, haha! Only I noticed that the cardamom disappeared in the recipe instructions … I just added it with the cumin, etc. I tripled all of the spices in this recipe and was very generous with the salt and cilantro.

At the time of the first picture I was a lacto-ovo-vegetarian, then moved into veganism and am now transitioning to raw foods (I read You're Right to Be Beautiful, 100 Days to Raw and am currently reading Beautiful on Raw and enjoying it tremendously.) In the first photo I am wearing a costume because at the time I was singing with an opera company.
I wont go in to everything that she wrote, but its a diagram that you can just look at, and get some inspiration and motivation from. Similarly to the chicken recipe, this dish is very weeknight friendly and makes great leftovers. It makes it a bit heartier and filling, plus the technique I used to incorporate them requires no additional steps. My readers want more veggie options, and I happen to crave them myself no matter the label! I also added extra tomato — perhaps I had too much potato and cauliflower in there, but it seemed like I needed more. The Before photo is me before I ever even heard of the raw food lifestyle, the somewhat 'After' photo is me at the end of your '100 Days to 100% Raw' program. With intricately designed Mandalas of course, nothing gets the meaning across faster, while looking so beautiful. Plus, it just happens to be a really beautiful book filled with gorgeously styling photographs, if that is your thing. If you were going to freeze it, I would recommend leaving out the coconut milk and obviously fresh herbs (and adding it once you reheated it on the stove). Made by Chef Stephen McCarty, the cakes are made from vegan ingredients and decorated with exquisite mandalas. Simmer mixture for 10 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender.

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