Cooking with David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
As we embark on 2024 it’s the time of the year when I reflect on my life. Like many I want to knock off a few
holiday pounds. I look for recipes that are filling and rich in flavor but low in calories and fat.
This vegan based recipe is all of that. You can certainly add lean chicken, shrimp or tofu if that’s your fancy.
Ingredients
- 1 tsp coconut oil
- 4 green cardamom pods (slightly crushed)
- 1 medium yellow onion, diced
- ½ tsp turmeric
- ½ to 1 tsp cayenne(use more or less based on your preference)
- 1 TBS ginger garlic paste
- 2 medium sweet potatoes(diced into ½-inch cubes)
- 2 medium potatoes (yellow or red, diced into ½-inch cubes)
- 1 large carrot (sliced into thin rounds)
- 1 large green bell pepper(diced)
- 2 cups green beans (chopped)
- 1½ cups vegetable stock (or water)
- 14 oz chickpeas (canned or cooked from scratch. Drain thoroughly before adding)
- 1½ TBS curry powder (or substitute with garam masala. It will produce a slightly different flavor but works just as well)
- 14 oz coconut milk (one can, stirred)
- 3 scallions (green & white parts chopped, optional)
- 2 TBS lemon juice
- 2 TBS cilantro (chopped, for garnish)
- Salt to taste
Instructions:
- Heat the oil. Add the onions followed by the cardamom pods and saute over medium heat until the onions start to sweat and turn translucent
- Add the turmeric, cayenne and ginger garlic paste and stir-fry for 30 seconds
- Add the sweet potatoes, potatoes, and carrots. Season with some salt and cover the pan. Turn the heat to low and let the vegetables cook about five minutes. If the veggies start to stick, add some water
- Add the green beans and green peppers and ½ cup of water or vegetable stock. Cover again and cook five more minutes.
- Check to see if the potatoes and sweet potatoes are cooked and fork-tender. If they are not, continue to cook, covered, for a few more minutes. Stir in the chickpeas, curry powder and another cup of vegetable stock. Bring the mixture to a boil. Add the coconut milk and scallions, if using, and just let the curry heat through.
Stir in the lemon and cilantro and add more salt if needed. Serve hot.
