Curry, Chutney and Chickpea Flour Crepes and EPISODE #3!


Hello hello hello!
Last week went by so quickly, and I didn't even have time to share any new recipes.  I am so grateful for all of the lovely responses I got regarding the Raw Red Lentil Hummus.  I finally had a photo accepted by Foodgawker;  you can only imagine my excitement! I'm glad the hummus was a hit, and if any one makes it, please let me know how you like it!

Today I brought home The Flavor Bible by Karen Page and Andrew Dornenburg and was immediately struck by the preface, especially the last paragraph.  The authors tell the story of 2008 U. S. Poet Laureate Charles Simic, who was asked by Deborah Solomon of the New York Times Magazine, "What advice would you give to people who are looking to be happy?"
Simic's response: " For starters, learn how to cook."

Amen to that!





Like Page and Dornenburg, I hope the food content that I share on this blog inspires you to create, and find a world of happiness that permeates your life beyond the kitchen.  I hope to share my love of vegetarian and vegan food with those already living this lifestyle as well as meat eaters searching for a healthier, happier, and more conscious way to eat.

It's time to share a new episode of Jenné's Sweet Potato Soul.  For episode #3 I made Curried Parsnips and Carrots with Chickpea Flour Crepes and Beet Tamarind Chutney.  That sounds like a lot, but I'll show you how easy it is the put together a 3 part meal that's not only delicious and unique, but also healthy and beautiful.  It was my first time making chutney and crepes (aside from the crepe practice I did before we started shooting), and it was so much fun.  I'm looking forward to making crepes using other non-traditional ingredients, like Buckwheat, oat flour, rice flour, etc...!

So, you want to learn to be happy? Cook this!
Curry is easily one of my most happy-inducing flavor combination/type of meal.  What food makes you happiest to eat, and cook or bake?



Carrot Parsnip Curry with Chickpea Flour Crepes
and Beet Tamarind Chutney 
(the recipe for the crepes and chutney were inspired and adapted from many sources, the largest being The Artful Vegan by Eric Tucker)

Carrot Parsnip Curry:
3 parsips, peeled and cut into 1/2 inch rounds
3 carrots, peeled and cut into 1/2 inch rounds
1/2 yellow onion, diced
1 clove garlic, minced
1/4 tsp mustard seeds
1/8 tsp fenugreek seeds
2 tbsp curry powder ( I used Sambar Masala)
2 dried chili peppers, crushed
1/4 vegetable bouillon cube
1 cup coconut milk 

In a large deep pot heat 1 tablespoon of olive oil on medium heat.  To the oil add mustard seeds, fenugreek, 1 tbsp curry powder, and crushed chili pepper and fry for 30 seconds.  Add onions and garlic, stir to coat, and cook about 3 minutes.  Add parsnips and carrots along with the vegetable bouillon cube, stir well and cook, covered, 5 minutes.  Add coconut milk and a the 2nd tbsp of curry powder.  Cover and bring to a boil, remove lid and simmer until vegetables are cooked, though not too mushy, and the coconut milk has thickened up, leaving a creamy sauce.

Beet Tamarind Chutney:
4 small beets, cooked, peeled, and diced
1/2 red onion, diced
3 tbsp tamarind paste
1/2 cup water
2 tsp jaggery, or raw cane sugar
1 tsp ginger, freshly grated
1/4 tsp cumin
1/4 tsp mustard seeds
1 dry chili pepper, crushed
In a medium sized sauce pan, heat 1 tbsp olive oil on medium heat.  Add onion and cook until translucent.  Add beets, tamarind and water, and stir.  Cook for about 7 minutes, until the water begins to evaporate, and mixture thickens. 
Stir in sugar, ginger, cumin, mustard seeds, and crushed chili.  Cook for 5 minutes, stirring to make sure it does not burn.  Remove from heat and set aside to cool. 

Chickpea Flour Crepes
1 cup chickpea flour
1/4 tsp pepper
1/2 tsp egg replacer
1/4 tsp salt
1 tsp olive oil
1 cup water

Heat oven to 200 degrees.  Dampen a clean dish towel and place on a baking sheet --to keep crepes warm.
In a large mixing bowl combine dry ingredients and stir.
Pour olive oil and water into dry ingredients, and whisk well to remove any clumps.  Let the mixture sit for a few minutes.  Meanwhile, heat a drop of oil on a  skillet or non-stick pan on medium-high heat.  Ladle the liquidy chickpea batter into the center of the pan, immediately pick the pan up by the handle and tilt so that the batter may spread out and coat the bottom of the pan.  Cook for 2 minutes, using a fork scrape up the sides of the crepe then flip it over with your fingers.  Cook the second side for a minute.  
Transfer crepe onto the prepared baking sheet, and cover with the dish towel.  Place in the oven to stay warm as you make the rest of the crepes.  Keep adding them to the oven as you complete them.

TO SERVE:
Now that all of the ingredients are done, on a large plate place one crepe.  Fill with a few spoonfuls of the curry, and roll the crepe around the curry like a burrito.  Spoon some chutney on top of the crepe, and serve warm along with freshly sauteed greens.  For this dish, I sauteed Swiss Chard in coconut oil :-)

Bon Appetit! 



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