Monday, May 24, 2010

Addictive Mushroom Veggie Curry


Vegan Voice Tuesday

I'm not embarrassed to admit that I've had the pleasure of knowing many different curries. Some were extremely hot and spicy and others weren't as satisfying and left me wanting more. The term "curry" is a generic term used to describe many different spiced dishes popular in Southeast Asian and Indian cooking. Although many curries use standard ingredients such as turmeric, cumin, coriander and red pepper, there are as many variations of curry as there are persons who cook it and/or devour it.

Ever heard of "sex addiction?" Yeah ... well try "curry addiction" on for size. Apparently, several studies have claimed that the reaction to the hotter ingredients in curries leads to the body's release of endorphins. These endorphins, combined with a complex sensory reaction to the spices and flavors in curry, gives the eater a natural high that causes subsequent cravings, often followed by "addiction" and a desire to move on to hotter curries. Hmm. There is some controversy over whether such an addiction really exists; however, in my case, I can assure you that I am certifiably addicted ... to curry, that is.

Below is my recipe for Mushroom Veggie Curry. For those of you who are farther along in your curry addiction, you can always add more heat by increasing the amount of chile used. Since this recipe is vegan, the only saturated fat in this dish comes from the coconut milk, which has been shown to be healthier than animal-based saturated fat since it is quickly metabolized and does not clog up your arteries. In fact, cultures around the world that depend on coconut as their main source of fat have been found to be free of heart disease.

Here is the recipe:

1 (13.5-ounce) can unsweetened coconut milk
1 teaspoon grated fresh ginger
3 garlic cloves
2 small fresh chiles, seeded and deveined
1 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon turmeric
2 tablespoons canola oil
1 yellow onion, thinly sliced
8 oz. white mushrooms, thickly sliced
2 medium zucchini, 1/2 inch dice
1 (14.5-ounce) can diced tomatoes, drained
Salt to taste

In a blender, combine the coconut milk, ginger, garlic, chiles, coriander, cumin and turmeric and blend until smooth.

In a large pan, heat the oil over medium heat. Add the onions and cook, stirring, until they are golden brown, about 10 minutes. Add the zucchini and then the mushrooms until they are softened, about 7 minutes. Stir in the tomatoes, the coconut milk mixture and salt to taste. Cook, stirring, until the sauce thickens, about 15 minutes.

Serve this mushroom veggie curry with brown rice and some refreshing pickled cabbage (recipe below).


Pickled Cabbage

This sweet and spicy salad goes well with coconut milk curries.

1 small head green cabbage
1/2 cup fresh chopped cilantro leaves
3/4 cup distilled white vinegar
1/2 cup sugar
2 teaspoons salt

Fill a saucepan with water and bring to a boil over high heat. Meanwhile, core the cabbage and shred thinly. You will need about 4 cups. Place a colander in the sink.

When the water is boiling, add cabbage and press to submerge all of it. Cook for 20 seconds, then drain into the colander. Let cool to room temperature. When cool enough to handle, squeeze to soften and release some water.

Meanwhile, make the pickling brine: Combine the vinegar, sugar, and salt in a saucepan and bring to a boil over medium heat, stirring to dissolve the sugar and salt. Remove from the heat, pour into a bowl large enough to accommodate the cabbage, and let cool to room temperature.

Add the cabbage to the brine and toss to coat well. Refrigerate until the cabbage is cold and serve with some spicy, yummy curry.

I hope your enjoyed this hot vegan recipe. Till next Tuesday!

Nancy, a.k.a. The Vegan Voice

42 comments:

  1. I can't handle much heat, I won't lie. But I do love a good curry :)

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  2. Lovely meal! That will make me happy for the rest of the day :D Of course there's curry addiction....count me in! I love curry scooped over rice...mmm. I love to cook curry. I love it with paratha too. My family loves that.

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  3. Hi Lazaro,
    Mushroom Veggie Curry is so mmmm yummy. I love curries and this vegan curry would be great..thanks for sharing this awesome curry!

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  4. We do enjoy curry--both Indian and Thai. When I directed the cooking school, I had an Indian instructor who did amazingly delicious dishes. The array of herbs and spices was something to behold. I once asked her what the wine of choice was with these complex dishes. She replied "a good Scotch"!! Never tried that!

    I've already copied off this recipe to do for a few vegan friends that I'm always at a loss as to what to put on the table for them.

    Thanks!

    Best,
    Bonnie

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  5. I love using coconut milk in most rice dishes and especially pies....this looks great will have to try this one love the flavors here~

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  6. Nancy, your curry dish looks wonderful. I'm not much of a "heat" fan when it comes to curry. We have friends who are die hard fans of curry and this would be perfect for when they visit.

    One time I made a whole jar of my own curry blend. It was delicious, but the black mustard seeds were hard to find.
    Sam

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  7. Love curries of all sorts... they just make the whole house smell like a spice market... lovely recipe!!

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  8. What a beautiful plating! I love curry, and vegetarian is a great way to eat on so many occasions!

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  9. I heart curries, particularly ones which involve coconut milk. I'll have to try this soon! Thanks for sharing :)

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  10. I LOVE heat and I can well believe in the addictive properties of curries!! Lovely dish - what kind of chiles did you use?

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  11. I am a mushroom addict and must try this. Love the tumeric and ginger combo and all the heat!

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  12. Love the way you present this curry set meal. Maybe I would like to dip bread in the curry...yummy!

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  13. Thanka for the pickled cabbage recipe.Was searching for one..

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  14. warm curries are so comforting and this veggie version is no exception...

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  15. I love love love mushrooms. Thanks for the recipe!

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  16. What a delicious looking meal! I guess you can say that I have a curry addiction as I have to have my curry every now and then.

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  17. Prima...I can see how one could become addicted and require an intervention. Love the flavors going on here. Coconut milk, ginger, chili, coriander...some of my favorites. Wonderful presentation.

    This is why we tune in to Vegan Voice Tuesday.

    Cheers!

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  18. Nancy this looks like lunch for me. Think I'll try this on Saturday, though I'll probably use only one small chile. Which type though, would a thai bird chile work here?
    Thanks.

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  19. This looks fantastic! I love the pickled slaw too, it sounds like the perfect cooling element. I'm a huge curry fan, but I don;t think I've ever made curry with mushrooms as the focal point. I'm excited top try it - I bet teh mushrooms soak up tons of heat and flavor!

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  20. That has to be what is going on with me these days...a curry addiction! I really can eat far spicier and hotter dishes than I ever could before. I will have to try this dish.

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  21. I had no idea that hot ingredients release endorphins! It makes sense though, since I think my hubby is addicted to curry...now I know why! :) I'll have to make him this one, it looks fantastic.

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  22. Hey Nancy & Lazaro, this is great! I love curry too, and I need to make it more often. It's so healthful. When Cauldron Boy gets home tomorrow, I might actually have this waiting for him. I have everything to make it...

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  23. Beautiful dish! The love curries too, and love the vibrant colors.

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  24. I really love coconut milk curries! And I love the pickled cabbage with it. I wonder if this addiction also holds true for very spicy Mexican type food? It seems like after I've eaten a dish with chipotle I soon am craving it again. And often make it spicier the second time around.

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  25. Hi Nancy,
    love curry dishes!!! Though, when mum makes curry I always need to have the heat turned down a notch. Such a hot curry wuss sometimes....
    Mushrooms, zucchini, and tomatoes? My fave ;)

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  26. I love curries! Never would have thought to make a mushroom curry though but this looks so yum!

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  27. Wow I like this curry addiction theory. It explains so much about my life. And why that's all I ever want to eat. This curry looks delicious! Definitely going on my list of curries to try.

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  28. Curry in the morning, curry in the evening, curry in the afternoon! As long as it's hot and straight from the pot, spicy curry makes a Diva swoon!

    I am totally addicted to curry and my FAVE is a Malaysian specialty: Laksa or coconut curry noodle soup! Yum to you Nancy!

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  29. We're the same with curries. I believe, even if ive tried so many, there's more out there that i havent tried, and still want to try more. My hubby and I went to this Food Safari Resto that serves dishes with over 40 different curries to choose from. Their menu is really extensive. a real food safari, mostly Mediterranean, Egyptian, African, Indian... Havent posted the blog yet. but that time, we didnt have curry (my hubby bought me different curries from Dubai, so we tried mostly African and Egyptian dishes. We wanna get back and try the Maharajah and United Colors of Curries...

    Thanks for visiting my blog. yeah, koreanovelas and movies are interesting. In fact some of the Hollywood films were based on them, the cheesy tearjerker ones like "If Only" Sassy Girl, PS I love you".. The thing with Korean films is, when theyre deep, theyre deep, and when they make shallow movies, theyre shallow. But I guess they know how to make woman cry...

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  30. I really believe in the addiction of curry, the more I eat, the more I want, and vice versa...the less I eat, the less I want. That looks like a great combination, and who needs meat when you have this kind of meal? Beautiful dish Nancy!

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  31. Endorphins, hotter stuff, sex addition...oh it's about curry!...I understand completely the passion with these wonderful mix.
    Really need to try this mushroom curr-ied...:)

    All the best,

    Gera

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  32. This veggie curry sounds amazing, would love to have it for dinner tonight!

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  33. I have veggie clients and I thank you for this

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  34. I love curry too Nancy! Yes, i totally agree the more you eat, the more you want! It does help for endorphin. I became a spicy eater since I moved to Seattle especially in winter. I just needed a kick and spice my life up!

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  35. This looks delish!Im going to try to make it this weekend.Thanks for the recipe! ;D

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  36. I love a coconut curry. Just ate at a Burmese restaurant and had a traditional beef curry. Was delicious!

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  37. Lazaro, that is one good word to describe your addiction! haha.... We Asian enjoyed curry very much. WE have curry with naan, rice, bread & with noodle. There are Malay curry, Indian curry, Chinese curry & Japanese curry. Just so many choices. The other day I just posted out Curry Chicken Bread. Btw, I love curry veggie too and your look fantastic.Hope you'll have a nice day!
    Cheers, Kristy

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  38. Lazaro I love this dish! Asians definitely have a love for spicy food and curry is one of my favorites but my problem is I'm not much of a big fan of meat so this dish would be perfect for me. This sounds delicious and looks creamy, the way I like my curry. Thank you for sharing your lovely recipe.

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  39. Lovely meal! Very Indian in taste and flavor! It is a must try for me!

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  40. Spicy and creamy goodness...yum...

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  41. denise @ quickies on the dinner tableMay 29, 2010 at 12:27 AM

    Nancy - I have to agree about the spice addiction as I have been addicted most of my life and I can say it's almost as bad as caffeine addiction! How lucky is your family to be able to eat such gorgeous vegan food! Sadly I think vegan cuisine still suffers from a poor image as perhaps too many are still hung up on mock meat products in an attempt to convince non-vegans to partake. I say vegan cuisine is more than good enough to stand on its own legs and your curry is a prime example of the best kind of vegan cooking!

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