Made this over a month ago, here's the orginal note: I have been recovering from surgery since July 1, so recipes have been on hold. I was also told to punch up my protein, so vegan food for the most part has been on hold all together. For the non meat days, I've relied heavily on tofu and protein bars. Today, we try something new that still packs 16g of protein per serving!
Source: The Fiery Vegan | Serves: 4 | Time: 30 min
Changes: replaced fresh tomato with canned #tomatoes
Ingredients
3 tbsp vegan butter
1 tsp cumin seeds
1 large onion, finely chopped
4 large garlic cloves, crushed
1 can diced tomatoes, drained
¼ tsp cayenne pepper
½ tbsp ground coriander
½ tsp garam masala
½ tsp turmeric
2 cans cooked black #beans, rinsed and drained
2 - 2.5 cups vegetable stock (I usually make stock from scratch, but couldn't lift the pot)
Salt to taste
4 tbsp coconut cream (I used the thickest portion of a regular can of full fat coconut milk)
Fresh cilantro, chopped to serve
Rice, to serve (I used cauliflower rice today)
Instructions
Melt butter in pan on medium-high heat. Add cumin seeds.
When cumin seeds brown and crackle (after about two minutes), add the onion. Cook for around five minutes until onions are lightly browned.
Add garlic and cook for one minute.
Add tomatoes, reduce heat to medium, and fry for around five to six minutes.
Add the cayenne, ground coriander, garam masala, and turmeric. Mix well and fry for one minute more.
Add the drained rinsed beans and vegetable stock. Add salt to taste. Increase heat to high until simmering lively and then reduce to medium to a simmer for 12 minutes until thickened to your liking depending on how much sauce you like in your curries.
Add the coconut cream. Mix well. Divvy rice into bowls and with curry. Top with cilantro.
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