I love making one dish meals since they are so easy and I don’t have to make multiple side dishes. It’s hard to resist make such dishes especially when they are packed with spices and flavor. Even though I have posted a few Quinoa dishes earlier, this time I wanted to make some thing that gives a sharp taste to my palates after all Quinoa is quite bland. Recently I came across this recipe from a Good House Keeping magazine. The original recipe included greek yogurt and curry powder but not the curry paste. To make this a vegan dish, I omitted the yogurt part and added a south Indian curry paste which gave the best flavor I can ever find.
- 3/4 cup Quinoa
- 1 1/2 cup water
- 1 medium carrot
- 1 cup green beans
- 2 cups cauliflower florets
- 7 oz tofu
- 1/4 cup sliced red onion
- 2 teaspoon cooking oil
- 2 garlic cloves chopped into small pieces
- 1/2 inch piece ginger chopped into small pieces
- 1/4 cup cashew nuts
- 1 tablespoon curry paste (any south Indian or Madras curry paste. These curry pastes have cream of coconut instead of diary)
- Cilantro leaves
- Cook quinoa
- Wash and peel carrots. Split them into half and then cut them into 1/4 inch thick pieces.
- Wash and snip off the ends of green beans. Cut them into 1 inch pieces (that yields 1 cup)
- Break cauliflower into small florets (which yields 2 cups)
- Steam the above vegetables for about 7-8 minutes and set aside
- Drain tofu and roast in a pre heated oven (400 F) for about 15-20 minutes.
- Add oil to a skillet and add onion and saute until translucent.
- Add chopped garlic, ginger, and cashews and saute for about 3 minutes. Add steamed vegetables, tofu and curry paste and cook cook on low flame for about 2-3 minutes until the curry paste is fully mixed with vegetables.
- Add cooked quinoa and mix well and season with salt. Garnish with cilantro leaves
Yields: about 3 main dishes
Source: Adapted and modified from Vegetable Quinoa Curry from Good House Keeping website
- 2 teaspoon oil
- 1/4 cup finely chopped button mushroom
- 1/4 cup finely chopped red bell pepper
- 1/2 cup corn kernels
- 1 scallion chopped
- 1/2 cup finely ground corn meal
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon oil
- 1 cup thin coconut milk
- 1/4 cup water
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin seed (optional)
- salt to taste
- Chopped tomato, spring onion, cilantro for garnish
- Add 2 teaspoon oil to a skillet and when hot add mushroom, bell pepper, corn kernels and saute for about 8-10 minutes.
- Add chopped scallion and mix and turn off the heat.
- In a mixing bowl add the flours, salt, baking powder, baking soda, chili powder, and cumin seed and mix well
- Add coconut milk, water, 1 tablespoon oil and whisk until smooth (batter should be similar to pancake consistency)
- Transfer the sauteed vegetables to the batter and mix well
- Heat a skillet and spray a little oil. Pour mixture spoonful of batter and cook for 2-3 minutes. Turn over and cook further 2-3 minutes until golden.
- Transfer to a plate and garnish with toppings as mentioned above or any of your favorite topping.
- This will go well with tomato-chili salsa or even a dollop of sour cream (optional and non vegan)
- Yields: 6-8 pancakes
Source: Chelvi’s Original
After coming home from work, I will be so tired and some times I don’t even want to step into the kitchen. Today is one of those days and once I walked in, I was thinking whether to get some frozen food from the refrigerator or cook some thing that is quick and simple. I browsed through my cabinets and found a small can of black beans and of course couscous. So immediately I decided what I wanted for dinner, some thing simple, flavorful and spicy. For this dish I used canned black beans and whole wheat couscous. I am not a fan of canned goods. But once in a while I go for it – well I always have at least one can of black bean, kidney bean and chick pea in my kitchen cabinet for any emergency situation. This vegetarian dish is simple to cook, but packed with a lot of nutrients.
- 1 cup water
- 1-2 teaspoons olive oil
- pinch of salt
- 2/3 cups couscous
- 1/4 teaspoon crushed coriander
- 3/4 cups cooked black beans (or canned black beans)
- 1 medium red bell pepper
- 1 medium sweet potato
- 1 small red onion
- 3-4 cloves garlic
- half of one small zucchini
- 2 teaspoons oil
- cooking spray
- crushed red pepper
- 1-2 teaspoons parsley finely chopped
- Add water and olive oil to a covered saucepan and bring to a rolling boil. Turn off the heat. Add couscous, crushed coriander, and salt and cover and let stand for 15-20 minutes. Fluff with a fork.
- Preheat oven to 400F. Cut sweet potatoes into half-an inch cubes. Thinly slice bell pepper. Spray a little bit oil to a cookie sheet and spread bell pepper, and sweet potato and roast for about half an hour.
- Thinly slice onion and garlic. Add 2 teaspoons of cooking oil to a small skillet. Once hot add onion and garlic and saute until golden brown. Remove from the skillet. Now thinly slice zucchini into ribbons. Add the ribbons to the skillet and fry on both sides until lightly browned.
- Add sauteed onion, roasted vegetables, black beans, zucchini, and crushed red pepper to couscous and mix well. Sprinkle with parsley.
- Garnish with additional zucchini strips.
- Yields: 2-3 main dish
For the Bulgar:
- ½ cup Bulgar
- 1½ cups water
- 1 teaspoon oil
- 3 cardamom pods
- 3 cloves
- 1 inch piece of cinnamon
- salt to taste
- 5-6 oz mushroom (portabella or button)
- 4 oz broccoli florets
- 1 small red bell pepper cut into thin strips
- Cooking spray
- ¼ cup dried kidney beans soaked overnight
- ¼ teaspoon cooking oil
- ¼ teaspoon mustard seed
- 1 strand of curry leaves
- 2 dried whole red chilies broken into 2-3 small pieces
- Bring water to boil in a covered saucepan
- Wash Bulgar thoroguhly
- Add Bulgar, cardamom pods, cloves, cinnamon, oil, and salt and bring to a rolling boil
- Reduce heat to low and simmer for about 10 minutes or until all water is absorbed. Set aside covered until room temperature for about 20 minutes
- Remove cardamom, cloves, and cinnamon (they don’t need to be in the bulgar dish since the fragrance would be incorporated while cooking the bulgar.)
- Preheat oven to 400F
- Thinly slice mushrooms and separate broccoli into florets
- Spray oil to a cookie sheet evenly. Evenly spread the vegetables in one layer and roast for about 30 minutes.
- To cook the kidney beans, add enough water to a saucepan and cook beans until tender. Drain excess water. Alternatively as I did you can cook kidney beans in a pressure cooker. I cooked for about 7-8 whistles. (When cooking in a pressure cooker, after done make sure to let stand until cooled down before opening the lid)
To make the bulgur pulav:
- To a skillet add oil and once hot add mustard seed, dried red chilies, and curry leaves
- Once dried red chilies are lightly browned and curry leaves are crisp add roasted vegetables, kidney beans, and cooked bulgar and mix well
- Season with salt.
- Yields: 2 servings