Hello Allergic to Salad family! This week, we brought aromatic curry to classrooms, using seasonal root vegetables and greens to create a tasty, crowd pleasing dish. You can opt to add noodles or a side of rice with this recipe–whatever you have on hand!
Making curry might seem intimidating, as getting the right combination of spice and flavor can be tricky. Keep in mind, though, that cooking is always a bit of an experiment. Don’t be afraid to add spices and improvise as you go along, tasting along the way so your tastebuds have a say in how the curry turns out!
Our instructor, Andrew, started their class off by peeling and washing all their root vegetables. Andrew harvested these particular veggies from a community garden near their home! Students then took turns carefully chopping vegetables and adding them to a sauté pan with coconut oil. Mushrooms were added next, then spices. Make sure to continue sautéing your spices and vegetables together for a while so that the veggies can fully absorb the aroma and flavor of the spices.
You can add spinach next, along with any other greens or veggies you might have on hand. You can leave your curry mixture simmering while you boil noodles or rice. If you’re making a curry soup, this would be the moment to add coconut milk and water, then continue to simmer your curry while it’s gently boiling. Leave it simmering while you clean up and finish cooking your noodles or rice, then serve!
Chickpea Bolognese with Zucchini Noodles
- 1 1/2 cups diced red onion
- 3 cloves fresh garlic, minced
- 1 can chickpeas, rinsed, drained and chopped
- 1 medium carrot, diced
- 1 cup cup mushrooms, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1/2 tbsp dried oregano
- 1 tbsp dried parsley
- Sea salt
- 1 tbsp olive oil
- 2 medium zucchini
- 2 tbsp parmesan
- Salt and pepper, to taste
Chickpeas must first be rinsed with water, drained thoroughly and chopped.
Heat a saucepan over medium heat, adding the onions, chickpeas, garlic, and carrots, sautéeing the vegetables for about 5 minutes. Then, add a few tablespoons of water to the pan as needed, to prevent vegetables from sticking to the pan.
Add the mushrooms and sautée until some juices have let out. Then, add the tomato sauce, organo, parsley, and diced tomatoes and let sauté for about 2 minutes. This will then be added over the zucchini noodles as a fantastic sauce.
A spiralizer would be recommended for this, in order to get the same shape as noodles for the zucchini. Once you have the spiralizer, slice off the ends of the zucchini and place it on the spiralizer, turning it around and allowing the shape of the zucchini to just spill out.
Heat the olive oil in a large pain over medium heat, adding garlic and sautéeing for about 1 minute. Then, add the zucchini noodles and toss them around for a minute and turn off the heat. Sprinkle some parmesan cheese on top, along with the chickpea bolognese that was first prepared, and voila!
We hope you try out this recipe at home, and can’t wait to see you next week!
Until next time,
Team Allergic to Salad