I know the days are getting longer, but I go to work and it is dark. I come home from work and it is dark. As much as I love winter with its bright snow and clear icicles (not happening so much as I would like here in Toronto, btw), all I want is some sunshine. Some people head south for some sun and warmth. Me, I cook it up in my kitchen. For some reason, as soon as the weather turned cool, I turned to Caribbean dishes – bright with their flavourful ingredients, warmth from the spice and much cheaper than a trip down South.
This is a curry I spotted on Natalie’s lovely blog, Cook Eat Live Vegetarian, and again it passed my checklist for Rob: tamarind, coconut, curry, sweet potato (or squash) and pineapple. In fact, the ingredients look so similar to that delicious Butternut Squash, Coconut and Lentil Stew, but this is anything but similar yet equally as delicious.
Natalie explains that this curry originates from Martinique, an Eastern Caribbean island, that has elements from Africa, France, the Caribbean and South Asia in its cuisine. The distinctive flavours come from the Colombo spice mix that includes cumin, coriander, mustard, fenugreek, black peppercorns, cloves and turmeric. The curry gets its heft from starchy sweet potatoes, but butternut squash could equally be used. The eggplant melts into the coconut-curry broth, tangy from the tamarind and lime juice. As we are apt to do, we increased the tamarind.
Bring the warmth into your kitchen this winter, with a virtual trip down South. Although it will appear very real once you slurp up this delicious curry.
It all started when I basically made my own tahini with freshly roasted sesame seeds to go with sauteed spinach for Terry’s oshitashi recipe (Sesame Wow Greens). So good, yet so simple.
Then, I discovered tahini heaven. I had heard that tahini could taste so good that one could eat it straight from the jar. Not so with my previous brand. But now I am a tahini-convert after spreading my way through Prince’s tahini: smooth, rich and creamy with a deep sesame flavour. I love it! I want to eat it with everything! I honestly wonder if I should try out Deb’s Warm Butternut Squash and Chickpea Salad again (I found it too bitter the first time) because my tahini was probably at fault.
This time, I went heavy with the tahini. I spotted this recipe in The 30-Minute Vegan’s Taste of the East (recipe here) and thought 1/3 cup of tahini would be great simmered with tempeh and green beans. I liked it but it wasn’t as sesame heavy as I was anticipating. The dressing, of course, also had lemon juice, broth, tamari and mirin, creating a more complex flavour palate. Nice and light, and quite soupy, too, and easy to put together. The tempeh was a bit more meaty and juicy because I pre-steamed it, dry-fried it to lock in the shape and then simmered in the sesame broth. The green beans were a perfect match. Serve with quinoa so that you can savour this down to the last drop of sauce.
Barring hummus, what is your favourite way to use tahini?
Here are some other tahini recipes I’ve had my eye on:
Miso Tahini Magic Sauce from Fresh Young Coconut
Smoky Red Pepper, Chickpea and Tahini Dressing from Choosing Raw
Miso Sesame Dressing from Choosing Raw
Low-Fat Tahini-Chickpea Dressing from Fat Free Vegan
Orange-Miso-Tahini Gravy from My New Roots
Carrot Ginger Tahini Soup from Kahakai Kitchen
Beet, Tahini and Pomegranate Dip (Mama Dall’ou’ah) from Taste of Beirut
Roasted Carrot Hummus from Enlightened Cooking
Tofu Tahini Scramble from Choosing Raw
Burnt Eggplant with Tahini and Pomegrante from Ottolenghi
Noodles with a Lemon-Miso-Tahini Sauce from ExtraVeganZa
Tangy Tahini Noodles with Tempeh and Vegetables from Julia’s Vegan Kitchen
Nearly Raw Tahini Noodles from Vegan Yum Yum
Creamy Kale Soup with Tahini from Vegan Yum Yum
Quinoa Pilaf with Spiced Miso Tahini Sauce from Sweet Potato Soul
Spinach, Chickpea and Tahini Soup from Soup Chick