Coconut Curry with Rhubarb Cherry Crisp For Dessert

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J chose this meal; delicious creamy veggie curry with warm rhubarb cherry crisp for dessert (paired with soy vanilla ice cream, of course!). I added some curry paste that we buy at the local Asian food market (not called for in the recipe) and it ended up giving the dish some serious kick! Maybe one day I’ll be able to handle spicy foods… I didn’t find that cooking the quinoa in coconut milk made much of a difference, so if you want to cut back on the amount of coconut milk used in this recipe (3 cans!) I’d recommend just cooking the quinoa using water. (Also, just wanted to point out that the pictures make it look like we ate more dessert than dinner, but I swear it’s not true :))

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Easy Coconut Curry

via Minimalist Baker (John and Dana)

Curry:
1 tbsp coconut or olive oil
1 small onion, diced
4 cloves garlic, minced
1 tbsp fresh grated ginger (or 1 tsp ground)
1/2 cup broccoli florets (or green bell pepper), diced
1/2 cup diced carrots
1/4 cup diced tomato
1/3 cup snow peas (loosely cut)
1 tbsp curry powder
pinch cayenne or 1 dried red chili, diced (optional for heat — I added about 2 tbsp green curry paste for heat)
2 cans light coconut milk (sub full fat for richer texture)
1 cup veggie stock
Sea salt and black pepper

Coconut Quinoa:
1 can (14 oz) light coconut milk
1 cup quinoa

Add quinoa to a medium saucepan over medium heat and toast for 3 minutes. Add 1 can light coconut milk and 1/2 cup water. Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.

In the meantime, heat a large saucepan or pot to medium heat and add 1 tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes. Add curry powder, cayenne (or curry paste), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes. Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook. Taste and adjust seasonings as needed. Serve over coconut quinoa and garnish with fresh lemon juice and herbs (if desired).


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Rhubarb Cherry Crisp

via AllRecipes (Kel)

Filling:
1/2 cup white sugar
3 tbsp flour
1 cup cold water
21 oz can cherry pie filling
4 cups chopped fresh (or frozen) rhubarb

Crust:
1 cup all-purpose flour
1 cup rolled oats
3/4 cup packed brown sugar
1/4 tsp salt
1/2 cup vegan margarine
1/4 cup finely chopped walnuts

In a saucepan over medium heat, stir together the flour and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and set aside to cool. Preheat the oven to 350 F. In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9×13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit. Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream.

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