Red Curry Chickpeas & Garlic Kale

Curries are easy to make with the help of premade curry pastes. This dish uses red curry paste along with tomatoes and coconut milk to create an immensely flavorful sauce to soak the vegetables in.


One Year Ago Today Acorn Squash & Pine Nut Strudel with Chile Vinaigrette 
Two Years Ago Today Dark Chocolate Pumpkin Torte

Chickpeas, russet potatoes, carrots and tomatoes slow simmered in coconut milk and red curry paste with fresh basil and garlicky kale.

Red Curry Chickpeas
3 tbl coconut oil, divided
1 medium red onion, small dice
5 garlic cloves, minced, divided
1 carrot, 1/4" slices
1 russet potato, peeled, medium dice
1-15oz can chickpeas, drained and rinsed
1 tbl red curry paste
1 cup coconut milk
1 cup diced tomatoes
1 tbl tamari (or coconut aminos for gluten free)
1 tbl lime juice
1 tbl palm sugar (or organic light brown sugar)
8 thai basil leaves, roughly chopped (or regular basil)
salt and pepper
1 head kale, stems removed, roughly chopped

Saute the onion and 3 garlic cloves in 2 tbl of coconut oil until tender, 5 minutes.
Add the carrot, potato, chickpeas and red curry paste and season with salt and pepper. Cook 5 minutes more.
Add the coconut milk, tomatoes, tamari, lime, palm sugar and basil. Bring to a boil, reduce to a simmer and cover. Cook for 20 minutes or until the potatoes are completely cooked through.
In another saute pan, combine 1 tbl of coconut oil and the remaining garlic and turn on the heat. Once the garlic is fragrant, add the kale and season with salt and pepper. Once the kale has wilted, add 1/2 cup water and continue to cook until all of the water has evaporated.

Dark Chocolate Pumpkin Torte

I'm back from vacation, but while I was at my parent's house I made a thanksgiving dinner since I won't be there at the end of the month. This dessert proceeded the meal.

Layers of smooth dark chocolate mousse and spiced pumpkin mousse with hazelnut praline, pomegranite reduction and topped with cinnamon ganache.

Dark Chocolate Mousse

1/3 cup soy creamer
1 cup 65% chocolate pieces
5 oz vegan cream cheese, softened
3 tbl organic powdered sugar

In a medium sized microwave-safe bowl, add the creamer and heat in the microwave until just boiling, 2 minutes. Add the chocolate pieces and whisk until the chocolate has fully melted. Add the soft cream cheese and powdered sugar and combine until smooth.

Pumpkin Mousse
4 oz vegan cream cheese, softened
2 tbl brown sugar
1/2 cup pureed pumpkin
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp ground ginger
pinch of ground cloves

Whip the cream cheese and sugar until smooth. Add remaining ingredients and combine.

Ganache
1/2 cup 58% chocolate pieces
3 tbl soy creamer
1/2 tsp cinnamon

Bring the creamer to a simmer. Remove from heat and add the chocolate and cinnamon. Whisk until smooth.

Hazelnut Praline
3/4 cup water
1 tsp lemon juice
1 cup toasted hazelnuts

Line a baking sheet with foil.
In a small pot add the sugar and lemon juice and caramelize to a medium brown. Stir in the hazelnuts and immediatly pour the hazelnuts and sugar mixture onto the foil. Let harden.
Break some pieces into large chunks for garnish and keep the remaining to fit inside the mousse.

Pomegranate Reduction
2 cups pomegranate juice
zest and juice from 1/2 an orange
1 cinnamon stick
1 star anise

Combine all ingredients in a small pot and bring to a boil. Let boil until the mixture has reduced by half and is thick and syrup like, around 30 minutes.

Ginger Cookie Crust
1 cup ginger newmanos
2 tbl earth balance, melted

In a food processor, pulse the cookies into a fine consistency. Add the melted butter and pulse until slightly clumpy.

Assembly: ( I used individual molds, but you could also use a spring form pan)

In whatever container you are using, press the crust into the bottom and bake at 350 for 3 minutes. Once cooled, layer with dark chocolate mousse. Add some candied hazelnuts in the center and top with the pumpkin mousse. Layer the top of the pumpkin mousse with cinnamon ganache. Freeze overnight. Remove from the freezer, unmold and then let thaw in the refrigerator for 2 hours until serving. Garnish with hazelnut praline and pomegranate reduction.