11 May 2018 0 Comments

In this plant-based version of the traditional Indian dish, the creaminess comes from the coconut milk and the sweetness comes from the blended butternut squash, pumpkin, or sweet potato. It’s just as spicy, creamy, and orange as the original! Feel free to modify the spices to make it milder or hotter. We like this dish made with tempeh or Rancho Gordo Marcella heirloom beans. You can use any white bean, tofu, or veggie “chicken.”
Ingredients:

  • 1 cup water
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 1 large onion, chopped
  • 2 cloves of garlic, chopped
  • 3 cups shredded green cabbage
  • 2 teaspoons Garam Masala*
  • 2 teaspoons of Madras Curry**
  • 2 teaspoons of garlic powder
  • 2 teaspoons of turmeric
  • 2 teaspoons of paprika
  • 1 teaspoon of smoky paprika
  • 1/2 teaspoon of medium hot smoky chipotle powder (more if you like it hot, less if not)
  • 2 cups baked butternut squash, sweet potato, or pumpkin, mashed
  • 1 cup unsweetened coconut milk or other plant milk
  • 2 cups water or vegetable stock (more for thinner sauce)
  • 1 pound tempeh, tofu, veggie “chicken,” or 3 cups white beans.
  • 1 package (12 ounces) frozen peas
  • Optional: salt to taste

Directions:

  1. Sauté carrots, celery, onion, garlic, and cabbage with water in a large frying pan or stew pot.
  2. Mix the spices in with the cooking vegetables, cover, lower the heat, and simmer/steam until vegetables and spices are incorporated (about 10 to 12 minutes).
  3. Blend together the butternut squash (or sweet potato or pumpkin), coconut milk (or other unsweetened plant milk), and water or stock.
  4. Pour the sauce over the cooking vegetables. Bring to a boil. Lower the heat, cover with a lid, and simmer for 15 minutes.
  5. Add in the tempeh (tofu, white beans, or veggie “chicken”), and peas.
  6. Cover the stew and simmer for an additional 10 minutes.
  7. Keep warm and serve with your favorite whole grains.

*Garam Masala is a blend of spices commonly used in India. It varies by region and typically contains black and white peppercorns, cloves, cinnamon or cassia bark, mace (part of nutmeg), black and green cardamom pods, bay leaf, cumin, and coriander.
**Madras Curry is a blend that may contain the following: coriander seeds, turmeric, chilies, cumin seeds, fennel seeds, black pepper, garlic, ginger, fenugreek, cinnamon, cloves, anise, and mustard.
If you don’t have Garam Masala and Madras Curry, can make your own with some of the individual spices typically included in these blends.