Vegan Sweet Potato and Chick Pea Curry with Quinoa Recipe

When I set out to make dinner this evening, I did not specifically intend to prepare a vegan dish, it just kinda happened as I kept adding ingredients.  I think I've mentioned that I love curried sweet potatoes, and it was that love that inspired this dish.

To begin, rinse one cup of quinoa (keen-wah) in a mesh strainer until the water runs clear.









I made quinoa a few weeks ago for the first time, and my family loves it.  It has replaced rice in most of our recipes.

Place the rinsed quinoa in a medium sauce pan with two cups of vegetable stock and bring to a boil.  Cover, reduce heat, and simmer for 20 minutes.





While the quinoa cooks, grab a large sweet potato and peel it.




Next quarter the potato, cut each quarter in half and slice.




Dice up half of a sweet onion, and throw it in a skillet with some hot olive oil. Cook the onions until they become translucent. Be sure to stir them frequently, as you don't want them to brown.




Toss in the sweet potatoes, and cook until they begin to brown a bit.




Next add a tablespoon or two, depending on how hot you like it, of curry paste. Mix it all around, and let cook for two minutes until the house smells delicious.







Once the curry is fragrant, mix in ½ cup to a cup of vegetable stock, along with ½ cup of frozen peas. Cover and let simmer for 5 minutes




Remove the lid and add a ¼ cup sweet mango chutney, a can of chick peas, and two to three heaping handfuls of fresh spinach.







Let the spinach cook down, stirring occasionally until you have something that looks like this.




Serve up with a side of quinoa and a little more mango chutney drizzled on top. Enjoy!





Sweet Potato and Chick Pea Curry 

Prep Time: 15 minutes  Cook Time: 15 minutes  Serves:  6

Ingredients

1 cup quinoa
3 cups vegetable stock, divided
1 tbs. olive oil
1 large sweet potato, diced
½ medium sweet onion, dieed
1-2 tbs. curry paste
½ cup frozen peas
1 (15 oz.) can chick peas
1 tbs. sweet mango chutney
3 cups fresh baby spinach

Preparation

Rinse quinoa in a mesh strainer until the water runs clear.  Place the quinoa in a large sauce pan with 2 cups of vegetable stock.  Heat to boiling, then reduce heat to low, and simmer, covered, for 20 minutes.  Remove from heat and let stand, covered for 5 minutes.

While quinoa simmers, peel and dice the sweet potato and onion.  Cook onion in the olive oil in a large skillet until they become translucent.  Add the sweet potatoes, and sautee until brown.  Add the curry paste and allow to cook for 2 minutes until fragrant.  Mix in the peas and remaining cup of vegetable stock.  Cover the skillet and simmer over medium heat for 5 minutes.  Stir in the remaining ingredients, stirring gently until the spinach cooks down.

Serve with a side a quinoa, and drizzle with more chutney.  Enjoy.

Veggie Subs Recipe

Be forewarned, this is a ridiculously large sandwich.  That being said, it is delicious, and packed full of veggies.  The whole family will eat it, and when I'm feeling particularly ambitious, homemade french bread is divinity.  This is the perfect solution at the end of one of those days when you realized you've consumed no veggies.

Start by slicing a small red onion, and put it into a large bowl.

Next, slice up  1/4 of a large red bell pepper and add it to the bowl.

Slice 1/2 of a green bell pepper and add it to the bowl.  This is where things start to get pretty.

Grab a couple of large portabello mushroom caps, wipe them down well with a wet paper towel, and remove the stems.  Then take a minute to admire them, for they are truly magnificent.  

Once your admiration is complete, slice them, and add them to the bowl.

Next in a separate bowl, whisk together 1 to 2 tablespoons of olive oil, 1 tablespoon cider vinegar, 1 teaspoon chopped garlic, 1/2 teaspoon Kosher salt, 1/4 teaspoon coarse ground pepper, and 1 teaspoon Italian seasoning.  Add this to the bowl and toss.

 Let this sit for a few minutes while you preheat the oven to 400°, then sautee them over medium heat in a large skillet until the mushrooms are brown, and the veggies slightly soft.

While the veggies are cooking, shred some Monteray Jack cheese.  The pre-shredded  stuff just doesn't melt right, so take the time to put a block to the grater and you won't regret it.

To assemble the subs, take two small french loaves and cut them in half.  Next, cut the halves in half to make sub-like rolls.  Stuff the veggie mix into the bread and top with cheese.  Place the subs into the oven about three to five minutes to melt the cheese. Serve it with some baked chips, and call it a meal.

Veggie Subs

Prep Time:  15 minutes  Cook Time:  15 minutes  Servings:  4

Ingredients

1 small red onion
1/4 red bell pepper
1/2 green bell pepper
2 large portabello mushroom caps
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon chopped garlic
1 teaspoon Italian seasoning
1/2 teaspoon Kosher salt
1/4 teaspoon coarse ground pepper
2 to 4 ounces shredded Monteray Jack cheese
2 small french loaves

Preparation

Preheat oven to 400°.

Slice the vegetables and place them in a large bowl.  Mix the oil, vinegar, and seasoning in a separate bowl, then toss with the vegetables. 

Sautee the vegetables over medium heat until the vegetables are tender, and the mushrooms brown. 

Cut the french bread in half to make four sub rolls, and stuff each with the vegetable mixture and top with cheese.

Bake sandwich for three to five minutes until cheese is melted.