Obviously, those who know me know that I just do not agree at all to this point of view; I like eve

Probably because the vow we are all influenced by French culture that places dairy products the vow and meat in the center of each dish, vegetable cooking does not dream big world. Worse, it is often seen as a killjoy practice, sanitized, in which pleasure has no place.
Obviously, those who know me know that I just do not agree at all to this point of view; I like even more to prove the contrary. Being very greedy nature (or downright stomach on legs, one might say), lover of flavors but also sensitive to textures, I never could get interested in a way of eating that is not primarily source gustatory delight and comfort.
The dish that I propose today is one of those examples so complete and delicious they could convince any omnivore that the vegan kitchen knows how to epicurean. Blend spicy and creamy, soft and crunchy, fresh and carnal, salty and sugary keys are probably one of my best "creations" to me.
Yet it is a complete improvisation, inspired by a simmered sweet potato and chickpea sometimes I prepare myself and a curry butternut noticed in the book Deliciously Ella, which I will talk soon. I started on a similar basis to my mashed lentils in India but without tomato paste or ready made and added instinctively what was going through my head and was in my closet: a remnant of fresh spinach, raisins, pecans ...
The big advantage of this recipe is that it can easily be stored in the refrigerator for 2-3 days - she even tend to improve it - or even freeze it, to enjoy it for several meals. I associated here with quinoa, the slightly crunchy texture blends perfectly with more decadent the vow side of curry, but you can of course use rice or any other grain that makes you happy.
1 box of coconut milk (400 ml) 1 jar of cooked chickpeas, rinsed 1 large sweet potato, peeled 2-3 large handfuls of fresh spinach 4-5 Portobello mushrooms (or other very firm variety), washed 1 handful raisins 1 handful of pecans or almonds 1-2 tbsp curry powder 1 tbsp ground cumin 1 inch ginger, peeled 1 large clove garlic 1/2 onion Salt and freshly the vow ground coriander mill seeds sesame ...
1. In a large pot, pour a little background of olive oil and fry on low heat with garlic, onion and ginger cut into small pieces, stirring well to not burn it.
3. Place in pan sweet potato the vow cut into small pieces, chickpeas, spinach, mushrooms cut into coarse pieces and raisins. the vow Stir for them to spice permeate, then pour the whole coconut milk + a small glass of water.
5. Remove the lid, add the pecans into pieces and finish cooking for another 5 minutes uncovered, stirring well to prevent the bottom from burning. Take this step to add salt, pepper, the vow verify the consistency of your curry (do you need to add a little water?) And taste (he lacks spice? Why? Do well cooked?).
Thank you for this recipe! Personally, I love curry, it brings the taste, especially when dealing with a vegetable dish. And there's nothing better than the combination coconut-curry! I love it! Good day Bises
Hello, have you ever truly opened a French cookbook? I'm frankly tired of reading all these clichés "French culture up meat and dairy in the heart of each dish." Because the French would be richer than others and could afford a roast at every meal? Instead, the kitchen the vow every day is made quiches, pies, soups, salads, ratatouille summer, lentil salads, beans, omelette with sorrel ... But it's sure hard-boiled eggs or quiche leeks Swiss chard is less chic on instagram and unfortunately the sweet potatoes do not grow very well in France.
And since you speak of "curry" in Indian cuisine there yogurt at every meal ... cheese, lassis .. And festive dishes can be made with lamb or chicken! Sorry for the coup de gueule morning the vow but frankly it might be a little out of your barcelono-bobo-quinoa-green the vow world