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Tag: curry (page 1 of 2)

Lazy, cheap vegan curry

Yes, we do have a pretty decent range of vegan options when eating out in Atlanta, and you’ll be seeing many of them this month. But if you like to cook, Atlanta is also well-stocked with almost any international ingredient you might want. And we have most of the major chains that carry the foods vegans want and need, like Whole Foods and Trader Joe’s.

This post starts at Trader Joe’s. I go there every six weeks or so. They’ve got great prices on frozen fruit for smoothies, tempeh, tofu, chorizo and non-dairy milks. And lazy food. The lazy food isn’t necessarily that cheap, but it’s cheaper than going out.

So I got my staples and I’m in the canned food aisle looking for lazy food that’s vegan. An employee asks if I need help because I might have been at that hangry stage and unable to make any decisions. So I said I was looking for lazy food. That’s vegan. One of the things he showed me was this vegan Curry Simmer Sauce.

trader joe's vegan curry simmer sauce

I did a quick mental inventory of what kinds of  vegetables were in the fridge. Yes, this will work. When it came time to make it for dinner, I started a pot of rice. And then heated a little bit of olive oil in a pot. To that, I added half a chopped onion. Once softened, I poured in the jar of sauce plus the one cup of water it says to add, then a sliced carrot, a diced russet potato, a can of chickpeas and about a cup of frozen green beans. If this doesn’t sound lazy enough for you, you can always just use a bag of frozen peas and carrots and a can of chickpeas. The onion isn’t necessary at all.

vegan curry

All this simmered covered until the potatoes were tender.

Remember earlier when I was talking about international ingredients? If you’ve ever been frustrated because your curries don’t taste like the ones you get in Indian restaurants, one thing you are probably missing is asofoetida or hing. This is the one I have. I added about a half a teaspoon to the curry, but it would be fine without it.

asofoetida or hing

I got this jar at the now closed Taj Mahal market, but Patel Brothers is sure to have it. Another place to try is Buford Highway Farmer’s Market.

The curry came out nice. Much better than those vacuum sealed meal packets you can get. And five minutes of chopping made a much fresher tasting meal than that. This is a great option if you don’t have the space or patience to keep a bunch of spices around.  Oh, and this jar was less than $3 and with the vegetables I added made 4-6 servings.

 

Golden cauliflower dal soup

World Feast Vegan has been sitting around unused for too long. So I fixed that by trying this Golden Cauliflower Dal Soup. I always seem to have a glut of red lentils around here and needed a way to use some up. This seemed perfect.

The cauliflower is roasted. You can see the little char spots on it floating in the soup. It’s an extra step but gave it a nice edge over other similar soups I’ve made. I also added a sprinkle of asafoetida (hing). It was no chore to destroy every last bit of the leftovers as lunch.

In the Bowl Vegetarian Noodle Bistro

So there are still a few Seattle posts to go…

In the Bowl Vegetarian Noodle Bistro isn’t just vegetarian, but vegan. W00t! It’s mostly Thai with a few more generic dishes if you’re a hater.

These are the Full-filled Your Dreams fried wontons: Deep fried vegan wonton skin wrapper which are being filled with vegetarian meat paste and tofu cream cheese then served with sweet and sour sauce.

They have tons of fake meat options. I rarely get duck, so I thought I’d try it in the form of Roasted Duck Curry: A perfect matched of curry paste, soy protein roasted duck, coconut milk, cherry tomato, pineapple, bell pepper and fresh basil served with rice vermicelli noodle, white or brown rice.

This was good, but where the duck really shined was in the salad Beth ordered, the Spicy Roasted Duck Salad: Marinated roasted duck tossed with red onion, green onion and our homemade chili-lime sauce then served over sliced of green apple and garnished with crispy chow mien and cilantro. Too bad I didn’t take a picture.

 

Golden Curried Pea Soup

The weather finally broke here. I think we had a record number of 90+ degree days in Atlanta this year, or close to it. Now that we’re done with that and can even occasionally open the windows, it’s officially the beginning of soup season. Digging around in my MacGourmet recipe box, this recipe for Golden Curried Pea Soup looked appealing. It’s from Nava Atlas’ Vegan Soups and Hearty Stews for All Seasons. The barley makes it extra filling. It matures nicely in the fridge. I finished a whole recipe of it on my own by taking it for lunch and never got bored of it. You’ll see some green in there. I had some kale all cleaned and chopped up so I threw it in. It worked nicely. I also occasionally stirred in some garam masala when I felt the need for a little extra spice kick.

 

Thai House and the Symphony

You’d think with my job I’d have access to all kinds of cool free tickets. Not so much. But occasionally something comes along. This Saturday I had tickets for Cirque de la Symphony with the Atlanta Symphony Orchestra at Verizon Wireless Amphitheatre. Since we had to travel way up to Alpharetta, a stop at Thai House for dinner was in order.

The sizzling rice soup, every time.

They have two sorts of fake meats: a chickeny one called su gai and a fishy one called su yi. I like the su yi and it’s different than the fake meats anyone else uses so I usually get that. Here it is in green curry form.

And on a bed of rice.

The symphony was okay but the sound wasn’t that great at the amphitheatre. I’d like to see them again at Symphony Hall. The acrobats were amazing, especially the final act. The things they did just were not possible.

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