In an attempt to branch out of our usual cooking niche, I had acquired a few different cookbooks last Sunday. Since then, we have inadvertently cooked two Indian dishes, with the following being from South East Asia as well. While we have diversified significantly, I find it ironic that in our attempt to get away from the same food we ended up cooking very similar new dishes!
The following meal hails from “The Kind Diet” by Alicia Silverstone (yes, from Clueless! and other things…) It is a vegan cookbook/book that explains her lifestyle choice with some very intriguing recipes. While flipping through the other day, I found one for Vegan Masala…which my Italian brain read as Marsala. For some reason, it did not occur to me that Marsala does not have beans in it…or chili…and this recipe did not call for wine! I guess I was tired when I wrote up my grocery list, and ventured down to publix. While preparing for the meal I noticed some very familiar ingredients. I also made drastic substitution. While the original calls for eggplant, there was none to be found! There was, however, a sale on portebello mushrooms…so those went in instead.
3 large onions (did not use these)
4 cloves of garlic
3 tbs olive oil
1 tsp curry powder
1-2 tsps cumin
1 large eggplant chopped (or a package of sliced mushrooms, then chopped)
2 cans of chickpeas (I used a cup and a half of cooked chickpeas)
2 14oz cans of peeled tomatoes (drained)
1 can vegetarian chili
1 large handful of fresh cilantro
pepper to taste (added this in!)
rice (Added this too)
Saute the garlic in the olive oil in a large pan. After 5 minutes, add in the curry and the cumin. A few minutes later add in the mushrooms, and allow them to soak up the flavors. Once the mushrooms are thoroughly seasoned, add in the chickpeas, tomatoes, and chili. Cook until the mixture is thick. Add cilantro at the end.
While the original recipe does not call for it…I found that this dish is great over rice!
This meal is good, easy, and is made in one pot! (with the exception of the rice). There is very little clean up, and tons of leftovers, which makes it awesome. I did need to add pepper to it, to liven up the dish a bit, but all in all, a great dinner choice…even though it is not Marsala.