Zucchini Chickpea Tomato Curry

Clearly, I love to cook. You could say that it’s my life. But, a huge part of my love for cooking is the pleasure I take in feeding people. I find joy in preparing a thoughtful and nourishing meal for my family, in surprising my over-worked grad school friends with baked goodies, in motivating my students with homemade treats, in having one more omnivore delight in vegan food.

When given an opportunity to cook for people, especially omnivores, I am drawn to whole foods, fresh vegetables, tender grains, and bold flavors. So, when a friend dropped by for an impromptu dinner on Saturday, I wanted to wow her with something savory and delicious. I’ve had great luck recently with Dreena Burton’s Eat, Drink, & Be Vegan, so after a brief perusal, I settled on this Zucchini Chickpea Tomato Curry. Served atop brown basmati rice with a dollop of mango chutney, feeding people has never been so satisfying.

Zucchini Chickpea Tomato Curry

adapted from Dreena Burton’s Eat, Drink, & Be Vegan

1 tablespoon coconut oil
1 medium onion, diced
1 sweet potato, diced in 1/2” chunks
2 cloves garlic, crushed
1 teaspoon salt
1” ginger, grated
1 tablespoon curry powder
1/2 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/8 teaspoon ground cloves
1 28 oz can crushed tomatoes
2 zucchini, diced in 1/2” chunks
1 14 oz can chickpeas, drained and rinsed
1/2 teaspoon agave nectar
1 cup green beans, chopped in half
1/2 cup cilantro, chopped
Juice of 1 lime

Heat the oil in a large pot over medium high heat. Add the onion and sweet potato, sauté until the onion is tender, about 10 minutes. Add the garlic, salt, ginger, curry powder, fenugreek, coriander, cumin, turmeric, and cloves. Sauté for one minute. Add the tomatoes, stirring to combine. Bring the mixture to a boil, reduce to a simmer, cover, and let cook for 10 minutes. Add the zucchini, chickpeas, green beans, and agave nectar. Cover and simmer for 7 to 10 minutes, until all the vegetables are tender. If the mixture looks dry, add vegetable stock or water. Add the cilantro and lime. Serve immediately.

Chickpea and Artichoke Masala

I love to cook. Obviously, I write a food blog. I read cookbooks, food magazines, and other food blogs. And I love to watch cooking shows. You would think that someone who cares as much about food as I do would love the Food Network. Well, I used to. It’s partly because I’m now vegan; this is a network where audiences cheer at the mention of butter and cheese. But, lately I have noticed an overall decline in the quality and standard of the network as a whole. One of my favorite chefs, Ina Garten, or the Barefoot Contessa, regularly invites her audience to watch her shop at elegant East Hampton boutique grocers, and then artfully arrange expensive meats and cheeses as though it’s teaching. Don’t even get me started on Rachel Ray and “Semi-Homemade” Sandra Lee.

But, occasionally, there is cooking on this channel, and sometimes even innovation. The latest winner of “The Next Food Network Star,” Aarti Sequeira is one such chef. And she was a food blogger herself! Her show, “Aarti Party” presents itself as American food with an Indian twist, introducing her audience to flavors and techniques they wouldn’t normally experiment with. Because I don’t know much about Indian cooking, I always learn something new when I watch her show. She also tends to be a lot more vegan and vegetarian friendly due to the massive vegetarian influence in Indian cooking. I hope Aarti’s food and creativity is an indication of Food Network’s future, not a relic of its past. 

 

Chickpea and Artichoke Masala

Adapted from Aarti Sequeira

1 red onion, chopped roughly
1 clove garlic
1/2 inch piece ginger, peeled and chopped
3 Roma tomatoes
2 tablespoons vegetable oil
1 teaspoon cumin seed
2 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 cup almond milk, unsweetened
Juice of 1/2 lime
1 can chickpeas, drained and rinsed
1 bag frozen artichokes
Salt
1/2 cup water
1/2 cup cilantro, chopped

In the bowl of a food processor, combine the onion, garlic, ginger, tomatoes and 1 tablespoon oil. Pulse until smooth.

Heat the remaining tablespoon of oil in a large pot, or sauté pan. Once the oil is hot, add the cumin seeds. Allow to pop briefly, then add the onion mixture to the pot. Sauté until slightly thickened, about 10 minutes. Add the spices, and sauté for 1 minute more. Add the almond milk, lime juice, chickpeas, artichokes, salt to taste, and water. Stir until thoroughly combined, cover and simmer for 10 minutes. Add the cilantro and serve immediately over your favorite whole grain with a side of whole wheat naan!