Thai Chickpea Almond Curry: This is a one pot wonder. All the ingredients are assembled in the casserole dish, then into the oven while you put your feet up (yeah, as if). The flavors are full-bodied and rich and irresistible. This is perfect with a brown basmati or short grain rice, or with another grain like quinoa. Or, try letting it cool slightly and adding it to a collard wrap with some grains (or maybe just all on its own). Recipe is from Let Them Eat Vegan.
Thai Chickpea Almond Curry
- 1 medium to large clove garlic minced
- ½ teaspoon sea salt plus another few pinches, if desired
- 2½ to 3 tablespoons freshly squeezed lime juice
- 1 14-oz can “lite” coconut milk
- ¼ cup almond butter
- ½ tablespoon tamari or coconut aminos for soy-free version
- 1½ tablespoons peeled and roughly chopped fresh ginger
- 1½ to 2 teaspoons red curry paste I use Thai Kitchen brand
- ⅛ to ¼ teaspoon crushed red pepper flakes optional; or use more if you like the heat!
- 2 14-oz cans chickpeas, drained and rinsed (3¾ to 4 cups)
- 2 cups zucchini that has been halved or quartered lengthwise depending on thickness and sliced about ¼ inch thick (see note)
- ¾ cup green onion mostly white bottom portion, but some green as well
- 2 dried or fresh kaffir lime leaves optional
- 2 to 3 tablespoons chopped fresh Thai basil basil, or cilantro, for garnish (optional)
- A few lime wedges for serving
- First prepare the sauce: In a blender, or using a deep large cup and an immersion blender, combine the garlic, ½ teaspoon of the salt, lime juice, coconut milk, almond butter, tamari, ginger, and curry paste. Puree well. Pour the sauce into a baking dish (8 by 12-inch, or similar size) and stir in the red pepper flakes. Add the chickpeas, zucchini, green onions, and lime leaves (if using), and stir well.
- Cover the dish with foil and bake for 35 minutes. Then remove the foil, stir, and bake for another 5 to 10 minutes uncovered. (Note that the sauce should thicken but can become too thick, so keep an eye on it, and remove once it begins to thicken, so it is does not become pasty.)
- Add a few pinches of salt to taste, if desired. Serve, topping the portions with fresh herbs, if desired, and with a lime wedge on the side.
Savvy Subs and Adds: Almond butter is my first choice in this recipe, but consider switching it up occasionally with natural peanut or cashew butter in place of the almond. Feel free to substitute other veggies in part or in whole for the zucchini. I love zucchini, so it is a natural choice for me. Other veggies to consider are sliced red peppers (and these add a lovely color), chopped cauliflower, steamed potatoes, or snow peas.
Next, another LTEV recipe to convince you to try (and LOVE!) tempeh: Tempeh Tickle (RECIpage link). This takes all of about ten minutes to prep (you can get the marinade together while the tempeh simmers). The slices of tempeh beautifully absorb the marinade, and become a perfect main or side dish for dinner – or chilled for sandwiches during the week. You may want to double this recipe!
Finally, for your Thanksgiving weekend or any other lazy weekend morning (again, who am I kidding?): Whole-Grain Chia Pancakes (RECIpage LINK). This recipe is also getting plenty of rave reviews, because the pancakes are fluffy and light and tender – not what you might expect from a whole-grain “crunchy granola” pancake recipe! And, another great way to add some chia seeds in your diet. These are also featured in LTEV.
So guys, I may not be back with another post this week – we’ll see. I am in the throes of planning an at-home birthday party for one of girls this week, as you mamas know, that is a bit of an all-consuming task! For sure I’ll be back with some Thanksgiving ideas for those of you gearing up for your big holiday weekend.
A few other tidbits to mention…
I have freshened up my Chickpea Ratatouille photo:
Funny, Gena and I must have been on a recipe wavelength last week… because as I was getting ready to post this new photo to encourage you all to try this dish, she also posted about using this Chickpea Ratatouille atop zucchini noodles. Such a fresh and innovative take on my recipe! Thank you for sharing it with your readers Gena! xo
Also, Heather Nauta recently posted a cooking video of my “Romesc-oat” Sauce. She also hosted a giveaway of Let Them Eat Vegan (hopefully you got a chance to enter – if not, please follow my facebook page by “liking”, I post all of these updates on facebook). And, Angela from Oh She Glows has organized a Hurricane Sandy disaster fundraiser – with the chance to win a couple of incredible prizes – she has already raised over $3000! Wonderful, admirable effort, Angela.
Finally, a sneak peek of what’s to come… a hearty, earthy, smoky Black Bean Soup with Sweet Potatoes…
p.s. On the topic of kiddo birthday parties – anyone have some great suggestions for games? So far we have: pass-the-parcel (classic!), freeze dance (another classic), pop the balloon, ‘memorize the tray’ game, and possibly… “pass the orange”. Any other easy-game ideas?