And, I keep striking the wrong keys because this keypad is so much larger. So I guess that is my excuse if there are typos and just plain weird stuff going on in this post.
I have so many recipes that I have yet to post. There is a long list on my refrigerator of what I still need to write about...if I wait any longer, I am going to forget them! But, I am so excited about what I prepared this evening, I am going to put them on a longer post, to talk about this Indian-Thai smash up recipe!
If you aren't familiar with pakoras, they are originally from India but are also becoming popular in Southeast Asia. Typically they are a fried snack using gram flour. I used a different method, replacing the gram flour with rice flour or chickpea flour and baking them instead of frying.
I chose to make the pakoras into an entrée by involving them into a carrot coconut curry. Both have the curry aspect, but the lime in the curry adds a nice acidic element to the dish and cuts through the richness of both the soup and the pakoras. I am not sure if a carrot coconut curry exists, but if you have never tried it or seen it, it is absolutely spectacular. And, if you would like, top with vegan raita sauce. This brings a nice refreshing and cooling aspect to the dish!
Vegan Carrot-Coconut Curry with Vegan Baked Pakoras
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Ingredients/Directions for the Carrot-Coconut Curry:
5 carrots, peeled and roughly chopped
1 small yellow onion, chopped
1 tbsp. fresh ginger, minced
2 garlic cloves, minced
1 can of light coconut milk
3-4 c vegetable broth
1/2 tbsp curry powder
2 tsp turmeric powder
1 tsp cayenne pepper
1 tbsp evoo
Heat evoo on med-high and saute carrots, onions, garlic and ginger for about 5 minutes. Add in broth and coconut milk and seasonings. Bring to a boil, cover and simmer for about 15 minutes. Transfer to a blender or food processor and blend until smooth. Add soup back to pot and heat when ready to serve.
Ingredients/Directions for the Vegan Pakoras:
1/2 c frozen peas, thawed
2 carrots, shredded
1 zucchini, shredded
1/2 c broccoli, chopped
1 c chickpea flour
3/4 c water
1/2 tbsp. curry powder
1 tsp tsp turmeric powder
1/2 tsp ground coriander
salt to taste
Preheat oven 500.
In a bowl, combine chickpea flour and the spices together, mix in water and stir until completely combined. Toss in all your vegetables and stir the batter into the veggies. With your hands, for about 2 inch balls and place on an oiled baking pan. Bake 10 minutes, flipping half way through. Drop these babies in your carrot coconut curry soup or try with vegan raita or a chutney!
Heat evoo on med-high and saute carrots, onions, garlic and ginger for about 5 minutes. Add in broth and coconut milk and seasonings. Bring to a boil, cover and simmer for about 15 minutes. Transfer to a blender or food processor and blend until smooth. Add soup back to pot and heat when ready to serve.
Ingredients/Directions for the Vegan Pakoras:
1/2 c frozen peas, thawed
2 carrots, shredded
1 zucchini, shredded
1/2 c broccoli, chopped
1 c chickpea flour
3/4 c water
1/2 tbsp. curry powder
1 tsp tsp turmeric powder
1/2 tsp ground coriander
salt to taste
Preheat oven 500.
In a bowl, combine chickpea flour and the spices together, mix in water and stir until completely combined. Toss in all your vegetables and stir the batter into the veggies. With your hands, for about 2 inch balls and place on an oiled baking pan. Bake 10 minutes, flipping half way through. Drop these babies in your carrot coconut curry soup or try with vegan raita or a chutney!
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