Tag Archives: curried

Hot Curried Chickpea Salad Sandwiches

This is a vegetarian recipe inspired by a hot sandwich my mother made with left over Thanksgiving turkey.
image2 cups cooked (or canned) chickpeas
1 carrot; shredded
2 stalks celery; finely chopped
1/4 cup red onion; minced
1 sweet apple; finely chopped
1/2 teaspoon sea salt
pinch freshly ground black pepper
1 teaspoon curry powder
1/2-3/4 cup mayonnaise for consistency
8-10 slices bread (I had “Food for Life” brown rice gluten free bread, my husband had Ezekiel’s sprouted whole wheat)

Preheat the oven to 375. Place sliced bread on a baking sheet. Rinse and drain the chickpeas. Place all ingredients into a bowl, mix well, dollop onto bread slices and bake until golden on top, about 10-15 minutes. Enjoy!


Curried Vegetables, Spiced Basmati Rice and Dahl


4 Tablespoons canola (or mild olive) oil
2 cloves garlic; minced
1 teaspoon fresh ginger; minced
1 teaspoon fresh turmeric; mince
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon fennel; crushed/ground with a mortar and pestle
optional 1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
1/16 teaspoon ground cloves
2 cups crushed tomatoes (I use Pomi brand)
8 cups of seasonal vegetables cut into bite size pieces. I used onion, green cabbage, carrot, celery, parsnips, and butternut squash
Enough water to cover the vegetables plus more if needed during the cooking process.

In a large soup pot saute garlic, ginger and turmeric in oil for 2 minutes, stirring so they don’t burn and adding a tablespoon of water at a time as needed to prevent sticking. Add spices, stir and sauté briefly just to heat. Add remaining ingredients, bring to a boil, reduce heat and simmer until the vegetables are tender (about 30 minutes). This is a large batch so I froze half.

1 1/2 cups brown basmati rice; soaked for at least 1 hour and up to 8, drained, rinsed and drained
2 Tablespoons canola (or mild olive) oil
1/2 onion; minced
1 clove garlic; minced
1/2 teaspoon cumin seed
2 whole cloves
1 teaspoon sea salt
1 turkish (or 1/2 California) bay leaf
1/4 teaspoon mustard seeds
1/4 teaspoon ground turmeric
1/8 teaspoon fresh ground black pepper
pinch ground cardamom
optional 1/4 teaspoon chili flakes
2 1/2 cups water

Saute onion in oil for 2 minutes. Add garlic and spices and continue to sauté for 1 minute. Add rice and mix to coat with oil and spices then sauté for 1 minute. Add water, bring to a boil, reduce heat and simmer with lid on till all the water has absorbed (about 20 minutes). Remove from heat, leave lid on for 5-10 minutes. *remove bay leaf and cloves after cooking

1 cup red lentils; rinsed
3 cups water
1/4-1/2 teaspoon sea salt

Combine, bring to a boil, reduce to simmer and cook 20 minutes or until the lentils are soft and begin to break apart.