Veggie Yogi

Food, health and prosperity for the body

Two-Potato Chickpea Curry

Potato Chickpea Curry

After all my talk about not using coconut milk because it is too high in fat, today I am breaking that rule. I am however following my rule of everything in moderation. With only a cup of coconut milk between 6 servings in this delicious curry, there’s no need to feel guilty eating it from time to time as part of a balanced diet.

So why is it called two-potato curry? Because it includes both sweet potatoes and white potatoes. The sweet potatoes are peeled and cubed, and the regular potatoes I left the skins on and then cubed them. I don’t like to peel my potatoes because I like to keep as many of the nutrients as possible. Just be sure they are well washed and cut off any blemishes.

This recipe is adapted from Judith Finlayson’s Potato and Pea Coconut Curry in the Vegetarian Slow Cooker. I wanted to make it a little faster though so I made it on the stove using water instead of vegetable stock to reduce the sodium, and adding chickpeas for some added protein. All-in-all it is a delicious and satisfying dish!

Serves approx. 6

Here’s what you’ll need:
1 tbsp olive oil
2 onions chopped
2 cloves garlic
1 tbsp minced gingerroot
1/2 tsp cracked black peppercorns
2 cups water
4 cups cubed potato (I leave the skins on mine but wash them well)
4 cups cubed sweet potato
1 15 oz can chickpeas
2 tsp Thai red curry paste
1 cup coconut milk
2 cups frozen peas
Handful of chopped cilantro

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Cook the onions in olive oil on medium heat until soft. Add garlic ginger and peppercorns and cook for a few more minutes. Add water and bring to a boil.

Cook the onions in olive oil on medium heat until soft. Add garlic ginger and peppercorns and cook for a few more minutes. Add water and bring to a boil.

Add the potatoes and cook on medium heat until potatoes are tender--approx 20 minutes.

Add the potatoes and cook on medium heat until potatoes are tender–approx 20 minutes.

Add the chickpeas and peas.

Add the chickpeas and peas.

Mix together the curry paste and 1/4 cup of the coconut milk.

Mix together the curry paste and 1/4 cup of the coconut milk.

Mix the curry paste/coconut milk mixture into the pot and add the remaining 3/4 cups of coconut milk. Mix together and let cook for approx 5-10 minutes.

Mix the curry paste/coconut milk mixture into the pot and add the remaining 3/4 cups of coconut milk. Mix together and let cook for approx 5-10 minutes.

Garnish with cilantro.

Garnish with cilantro.

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Guilt-free Fettuccine Alfredo

Guilt-free Fettuccine Alfredo

Every once in a while I like to get my Fettuccine Alfredo fix. I very rarely order it when my husband and I eat out in restaurants because I know the regular variety is loaded with calories and fat, so this recipe is a great solution.

Not only is it delicious, it is also relatively low in fat since I make it with low fat or no fat ingredients. It doesn’t have to have a lot of heavy cream and high-fat cheese to be delicious. This is a nicely balanced option. I hope you enjoy it!

My little kittens–Alex and Ashlee are continuing to grow like weeds! I can’t believe how big they are getting. So I thought I’d share a few baby-pics while I still can. 🙂 You’ll find them here.

Makes approx. 6-7 servings.

Here’s what you’ll need:
18 oz fresh fettuccini
2 tbsp butter
2 cloves of garlic
2 cups low-fat milk
2 tbsp flour
1 cup grated parmesan cheese
2 tbsp low-fat cream cheese
1/2 cup low-fat or fat-free sour cream
1 cup frozen peas
Pinch of nutmeg
Pepper
3 tbsp fresh chopped parsley

Adapted from the Looneyspoons recipe for Eenie Meenie Fettuccine.

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Melt butter on medium heat and saute the garlic for approx 1 minute.

Melt butter on medium heat and saute the garlic for approx 1 minute.

Mix the milk and flour together until they are smooth and then add to the garlic and butter. Increase heat to high cooking and stirring until it is bubbly and thickened.

Mix the milk and flour together in a small bowl until they are smooth and then add to the garlic and butter. Increase heat to high cooking and stirring until it is bubbly and thickened.

Cook/heat the fettuccine in boiling water until tender.

In a separate pot, cook/heat the fettuccine in boiling water until tender.

Reduce heat to low and stir in the parmesan cheese, cream cheese, nutmeg and pepper. Stir until cheese is melted. Then add sour cream and peas and cook until heated.

Reduce heat to low and stir in the parmesan cheese, cream cheese, nutmeg and pepper. Stir until cheese is melted. Then add sour cream and peas and cook until heated.

Rinse the fettuccine and return to the pot. Add the sauce to the fettuccine and mix together.

Rinse the fettuccine and return to the pot. Add the sauce to the fettuccine and mix together.

Serve with a caesar salad and fresh bread!

Sprinkle with fresh parsley and serve with a caesar salad and fresh bread!

Aunt Helen’s Chocolate Oatmeal Valentine’s Cupcakes

A few days ago I decided that I wanted to make something special for Valentine’s Day. I settled on chocolate cupcakes. It’s interesting how things happen–I remembered almost immediately that my Aunt Helen had a wonderful recipe for chocolate cake. I hadn’t thought about that recipe in years, but there it was in my head plain as day, and I went to my recipe box and found the recipe I’ve kept tucked away for over 20 years.

I haven’t seen Aunt Helen and Uncle Ritchie for quite some time, but I think of them often. I found out today that my Uncle Ritchie passed away yesterday. So the fact that I was thinking of them at this time was significant. I’m grateful to have that connection with them both, and have so many wonderful memories.

So this Valentine’s post is dedicated to my Aunt Helen and Uncle Ritchie. Thanks for being the amazing Great Aunt and Uncle I remember so fondly. And thanks Aunt Helen for this wonderful recipe.

The recipe is just as good as I remembered it, and excellent when made into cupcakes. I’ve reduced the sugar and chocolate chips without sacrificing any of the flavor. I should also explain why I have marbles in my cupcake tins. Part of what inspired me to make cupcakes is Amanda’s Cookin’ post where she made heart-shaped cupcakes by placing a marble next to each cupcake. However she said to fill the tins 2/3 full which I neglected to do. I filled mine 3/4 full so they’re nice and puffy but not heart-shaped. Still delish though! I hope you enjoy them. 🙂

Makes approx. 18 cupcakes

Here’s what you’ll need:
1 cup rolled oats
1/2 cup butter
1 3/4 cups flour
2/3 cup brown sugar
2/3 cup white sugar
1/2 tsp salt
1 3/4 cups boiling water
3 eggs
1 tsp soda
1 tbsp cocoa
3/4 of a 12 oz package of chocolate chips
Chocolate icing
Sprinkles

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In a small bowl, add boiling water to the oats and let them stand for approx. 10 minutes while mixing the rest of the ingredients.

In a small bowl, add boiling water to the oats and let them stand for approx. 10 minutes.

Combine the rest of the ingredients including about half of the chocolate chips in a large bowl.

In a large bowl, combine the rest of the ingredients including about half of the chocolate chips.

Mix in the oatmeal.

Mix in the oatmeal.

Place cupcake liners in muffin tins and fill each to about 3/4, or 2/3rds if you're going to make them heart-shaped. If making them heart-shaped--place a marble in each between the liner and the tin after adding the batter.

Place cupcake liners in muffin tins and fill each to about 3/4, or 2/3rds if you’re going to make them heart-shaped. If making them heart-shaped–place a marble in each between the liner and the tin after adding the batter. Sprinkle approx 1/4 bag of chocolate chips on top of cupcakes.

Bake for 35-40 minutes at 350 degrees.

Bake for 35-40 minutes at 350 degrees until toothpick comes out clean.

Ice with chocolate icing and top with sprinkles!

Ice with chocolate icing and top with sprinkles!

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