I have adapted this recipe for the TMX. It is from The Revive Café Cookbook (the one with the green cover). Very quick and easy to make - tastes great too! Don't tell anyone it's vegan (apart from the honey if you use it) and they won't think twice about eating it if they feel that vegan or vegetarian food is not their "thing".
2 large carrots
1 large onion
2 tbs oil
2 cloves garlic
3 tbs ginger puree
1 pinch cayenne pepper / hot paprika
1 tsp grd turmeric
1 tsp grd cumin
½ cup peanut butter
½ cup hot water
2 x 400 ml cans crushed tomatoes
200 ml coconut cream
2 x 400 gm cans chickpeas, rinsed
1 tsp salt
3 tbs date puree or honey, optional
Slice and roast carrots for around 20 minutes at 180 C.
Chop onions and garlic, 3 seconds, speed 5.
Add ginger and sauté with oil 6 minutes, 100, speed 2.
Stir in spices, 10 seconds, speed 2.
Mix peanut butter and hot water to make a pourable paste and pour into jug, 10 sec, speed 2.
Add tomatoes and cook 5 minutes, 100, reverse, speed 2.
Add salt and coconut cream (and date puree / honey if using). Mix 10 seconds, reverse, speed 2-3.
Transfer to pot and add chickpeas and carrots. Heat to boiling – I usually simmer mine for a while to allow the flavours to mingle.
Freezes well.
Be sure to have all your ingredients measured and ready to go as this recipe moves very quickly once it is under way. I don’t use the date puree / honey as I think this would make it way too sweet.
ElleG: I served it with yogurt and some parsley ( mainly for colour). I thought it was a great base recipe, will try other roast veggies in the future. Also will serve with fresh coriander, lime juice and chopped chilli.
