There is still a lot of winter left in Minnesota. It started snowing again on Monday after a short break. While it is not sub zero Fahrenheit, the temperature right now is about 20˚F and is cold by any standards. The snow has been falling steadily and is only expected to clear later tonight. There is easily another 8 to 12 inches of fresh snow on the ground.
Going vegetarian when it is so cold outside can be a challenge, but it is a good thing especially after a “meaty” weekend. The addition of spices help warm and liven up the dish. Tempeh and garbanzo beans provide the bulk and texture, not to mention protein and fiber. Tempeh is tasty just pan fried and eaten on its own. I can snack on garbanzo beans or chickpeas. Both are great in salads.
Another wonderful ingredient is the long bean or snake bean. These can be cooked till soft but they are delicious, crisp and tender, in stir fries. It is also a good addition, finely sliced, to omelets and fried rice.
Ro-Ri’s Vegetable Curry
1 Chinese eggplant
¼ cabbage (8 – 10 oz), sliced
4 oz long beans, cut into 1½ inch pieces
3 green chilies, seeded and cut into 1½ pieces
1 can (16.5 oz) garbanzo beans (chickpeas), rinsed and drained
1 packet (8 oz) tempeh, cut into 1½ pieces
1 can (13.5 oz) coconut milk
4 tbsp oil
salt to taste
For curry paste
3 tbsp curry powder
5 shallots, peeled
2 cloves garlic, peeled
1 knob ginger (about 1 inch)
Blend shallots, garlic and ginger with 2 tbsp water. Remove, pour into a small bowl. Mix with curry powder to form a paste.
Brown tempeh on both sides with 1 tbsp oil. Remove and set aside.
In a pot, heat 3 tbsp oil. Add curry paste and stir for 3 – 5 minutes until fragrant. Pour in coconut milk. Bring to a boil, season with salt. Add vegetables, reduce heat and let simmer for 15 minutes. Add tempeh and continue to cook for another 5 minutes.
Serve hot with basmati rice.