Wednesday, March 2, 2016

Vegan Red Coconut Curry with Cranberry Saffron Rice and Cucumber Raita

This is my favorite go to dinner when I want something hearty, warming, and delicious. This is the kind of recipe that hardly even needs measuring, aside from the rice. This recipe serves 8, but can easily be scaled to serve fewer. Once you have the basic preparation down, it is so easy to throw together!! The spice filled tomato coconut curry pairs so well with the saffron rice. The dried cranberries give a nice sweetness to balance out all of the strong flavors and the cucumber raita helps to cool it all down! I like to top it off with some fresh mint and cilantro if I have it in the fridge.

Red Coconut Curry


2-3 tablespoons olive oil 
1 large sized yellow onion
3 cloves fresh garlic
1 1/2 tablespoons curry powder
1 teaspoon cayenne pepper
1 teaspoon ground fennel seeds
1 teaspoon cardamom
1 teaspoon nutmeg
1 teaspoon ground clove
1 teaspoon fresh grated ginger
1/4 cup white wine (water or vegetable broth works perfectly as well)
3 medium sized potatoes, washed, peeled and cubed into 1.5 inch cubes
28 oz crushed tomatoes
8 oz tomato sauce
1 can coconut milk
1 cup frozen peas
Salt and pepper to taste

In a large saucepan, heat olive oil over medium heat. Add garlic and saute until soft and lightly browned. Add garlic and saute lightly. Add spices and grated ginger. Stir to combine and let the heat bring out all of these amazing flavors! Gently pour in the white wine to deglaze the bottom of the pan. Add the potatoes, crushed tomatoes, tomato sauce, and coconut milk. Turn down heat to simmer, cover, and gently cook for 25 to 30 minutes. Add frozen peas right before serving. Season with salt and pepper to taste

Cranberry Saffron Rice


4 cups water
2 cups basmati rice
1/8 teaspoon saffron
1/4 cup dried cranberries

Rice and drain the basmati rice 1-2 times. Bring 4 cups of water to a boil in a medium saucepan. Add the rice, cranberries, and saffron. Cover and reduce heat to low. Simmer for 25 to 30 minutes, until rice is tender and water is absorbed.

Vegan Raita


1/4 cup Veganaise
1/2 cup coconut milk
1 carrot, julliened
1/2 cup cucumber, peeled and diced.
1 tablepoon fresh mint, chopped
1 tablespoon lemon juice
Salt and pepper to taste

Whisk together the Veganaise and coconut milk. Add carrot, cucumber, mint, lemon juice, salt and pepper. Stir to combine.