I’ll admit it. I’m a carnivore. A full-blown cavewoman! I like filet mignon, leg of lamb, bacon, veal sausage, bacon, bacon, anything that was once alive grilled, and bacon. I have a poster of all of the prime cuts of beef hanging on refrigerator. But, as much as I love meat, I also realize the need for an occasional vegan meal. I also recognize a curry craving when I have one. Behold, my dorky adventure in kind-of Indian, totally vegan dinner food. Did I mention how incredibly cheap this whole meal was? Like, under $5 cheap. Cheap, vegan food. How can you say no?
I’m serious, how can you say no?
Okay, I’m serious. Do you want the recipe? The recipe I’m giving you will feed two very hungry people, or you can double it for for a family of four.
You’ll need:
- 1 potato, chopped and parboiled
- 1 large apple, chopped, medium dice
- half a yellow onion, chopped, small dice
- 1 15 oz can of chickpeas
- 1 tablespoon curry powder
- 1/4 cup sunflower seed butter
- 1 cup non-dairy milk (I prefer coconut!)
- a pinch or two of brown sugar
- salt as needed
Alright, let’s get cookin’!
Gather your parboiled potatoes.
Chop up the apple. Add a dash of lemon juice if you can–this will help prevent browning!
Onion is next. Chop out that rage!
Rinse those chickpeas!
Yes, Mom, I know I need to clean my stove. Someone come over and clean my stove before my Mom is here next weekend, please? Anyways, heat up a skillet with either soy-free margarine or canola oil. Add the onions and saute ’til translucent.
Add potatoes and apple. Continue sauteeing!
Add curry powder to skillet, not to stove, as shown here. I am very clumsy. Why did they let me graduate culinary school again? Anyways. Toss around, coating the apples, onions and potatoes with curry. This would be a great time to season with a bit of salt.
Measure out that coconut (or soy, or almond, or rice milk!) milk. You’re gonna be using it quite a bit comin’ up.
While you’re at it, get the sunflower seed butter ready, too. Alright. You ready? Let’s do this.
Add about a good 1/4 cup of the coconut milk. Stir, and let simmer for a bit. Add the chickpeas. Once the coconut milk has reduced, add a little bit more coconut milk–another 1/4 cup, as well as the sunflower seed butter. Stir well to incorporate. Keep adding the coconut milk until your product looks like this:
Mmm… you’re not quite done yet. When the chickpeas are nice and tender, add a pinch’a'salt, and a little bit of…
Brown sugar! Just a pinch or two. Sweeten it to your liking, or not at all. It’s up to you.
Check out how I put curry over my entire kitchen. I am obviously a ballerina in the kitchen! Serve this hot. I ate it without rice, because I’m a weirdo that doesn’t like rice. But I imagine rice noodles or Basmati rice would be just delightful under this hearty dish. And let me tell you, there’s leftovers for days. If you are a pathetic single (but catless!) person like me, you have every single meal for 3 days straight.
This dish is pretty easy, really tasty and vegan. You could always carnivore-it-up with some lamb or chicken, but I say stick with Meatless Mondays, and try this baby out. It’s dork-friendly and feeds an army. What’s not to like! Oh, and if you’ve got an apple allergy–just leave out the apples. Try butternut squash instead.
These chickpeas are safe for those with allergies to:
- soy!
- peanuts and tree nuts!
- eggs and milk!
- fish and shellfish!
- wheat! yup, gluten-free.
