Before You Cook…
– Prepare Garam Masala; if making from scratch (recipe below)
– soak 2/3 cup (160 mL) raw cashews at room temperature for 4-6 hours
– soak 2 cups/500 mL yellow split peas and ½ cup/125 mL basmati rice in water for 4-6 hours; they can be soaked together
– peel 2-3 cooking onions and 10+ cloves garlic
– open canned chickpeas, rinse and drain
– wash all fresh produce
– preheat oven to 350F (180C)
– gather all needed equipment (list below)
What you’ll need…
cutting board
chef’s knife and small paring knife
food processor (optional, but a time saver)
blender or smoothie bullet
various bowls for prepped ingredients
oven-safe baking dish (2-litre, 8”-square Pyrex works)
large sauté or frying pan (non-stick will help)
3 small/medium sauce pans with lids
2-3 wooden spoons (for stirring on the stove)
1 spatula (for flipping the flat breads)
paper towels or clean tea towel
mesh strainer or colander
measuring spoons
measuring cups
pantry ingredients/spices
THE RECIPES Creamy Mushroom Curry (like Butter Chicken) Makes 4-6 servings
What you’ll need…
3 cups (750 mL) chopped fresh or canned diced tomatoes
2/3 cup (160 mL) raw cashews, soaked in water for 4-6 hours
1/4 cup (60 mL) water 1” ‘
(2.5 cm) piece fresh ginger 4-6 cloves garlic, roughly chopped
1 red chili, chopped, optional
2 tsp (10 mL) maple syrup or palm sugar *see notes
1 tsp (5 mL) garam masala
½ tsp (2.5 mL) cinnamon
¼ tsp (1.25 mL) ground cardamom (or 2 whole cardamom pods)
¼ tsp (1.25 mL) cayenne pepper, optional
1 tsp (5 mL) sea salt, or to taste
¼ cup (60 mL) coconut oil
1 medium onion, thinly sliced
4-8 King Oyster mushrooms (about 4 cups/1000 mL chopped)
½ cup (125 mL) chopped cilantro
What to do…
1. Preheat oven to 350F (180C).
2. In a blender, purée until smooth: 1 cup (250 mL) chopped/diced tomatoes, soaked cashews, ginger, garlic, fresh chili, maple syrup (or other sweetener,) spices and salt. Combined mixture with remaining tomatoes; set aside.
3. In a large skillet, heat coconut oil over medium-high. Add onion and sauté for 2-3 minutes, or until starting to soften. Add mushrooms and cook 4-8 minutes longer, or until wilted and moisture begins to evaporate.
4. Add tomato mixture. Bring to simmer, stirring often, or until thickened. Stir through chopped cilantro.
5. Transfer to oven-safe baking dish. Bake at 350F (180C) for 20-30 minutes, or until bubbling and lightly browned. Serve topped with fresh chopped cilantro.
Notes…
• Adding a little bit of maple syrup, palm sugar or any other sweetener helps to balance the finished dish here. Add more or less to suit your taste.
Garam Masala Spice Blend
Makes roughly ¼ cup (60 mL)
What you’ll need…
1 tbsp (15 mL) cinnamon
1 tbsp (15 mL) ground coriander
1 tbsp (15 mL) ground cumin
1 tsp (5 mL) freshly ground black pepper
1 tsp (5 mL) ground cardamom
1 tsp (5 mL) ground cloves
1 tsp (5 mL) ground fennel seed, optional
1 dried bay leaf, ground, optional
What to do…
1. Combine all ingredients. Store in an air tight container for up to several months.
Basmati Pulao
Makes 4 servings
What you’ll need…
2 tbsp (30 mL) coconut oil
1 small onion, finely diced
1 tbsp (15 mL) finely chopped ginger root (1 tsp/5 mL) dried
1 tsp (5 mL) whole cumin seeds
1 tsp (5 mL) cinnamon ¼ tsp (1.25 mL) ground cardamom (or 2 whole cardamom pods)
1 bay leaf
pinch saffron threads, optional
1 cup (250 mL) basmati rice
1 ½ cups (375 mL) water or vegetable broth – https://amzn.to/2NnnSwK
½ cup (125 mL) coconut milk
2 tbsp (30 mL) slivered almonds, optional
½ tsp sea salt, or to taste
What to do…
1. In a medium saucepan, heat coconut oil over medium. Add onions and cook for 2-3 minutes, or until starting to soften.
2. Add spices and rice. Cook 1 minute longer. Stir in water and coconut milk; increase heat to medium-high and bring to boil.
3. Reduce heat, cover and simmer for 15-20. Brown rice brands can vary greatly, if the pan is dry and rice is still tough, add a few tablespoons of hot water, cover and keep cooking.
4. Fluff rice with a fork. Serve topped with slivered almonds, if desired.
Plant-Based THAI FEAST Cooking Class (ALL RECIPES INCLUDED!)
