September Daring Cooks Challenge

My first Daring Kitchen challenge!! I was a little worried because I'm not all that into Indian cuisine but this was really good. And as a special bonus, my husband really liked it too. This was a vegan recipe hence the challenge part.

This recipe makes A TON of food. Really, it does make quite a lot. Except for perhaps the pancakes. You might want to double that recipe. I actually halved the sauce and I still have a lot left over. Maybe I didn't use enough of it, who knows. Next time I will quarter the sauce recipe. I didn't halve the filling but in retrospect I probably should have. If you have a large family or are just very hungry, this recipe will be fine as is.

Thanks to Debyi from healthyvegankitchen. Debyi used the Indian Dosa recipe from the Refresh Cookbook by Ruth Tal. This recipe is a three parter so it may take a while to make. I think it is well worth the effort though. The changes I made are in the parenthesis.

Ingredients

For the dosa pancakes:

• 1C spelt flour or all-purpose GF flour
• 1/2t salt
• 1/2t baking powder
• 1/2t curry powder (I used the sweet curry powder from Penzeys)
• 1/2C almond milk (I used rice milk in the organic section of the store)
• 3/4C water
• cooking spray if needed

For the curried garbanzo filling:

• 5 cloves garlic, minced (I used three)
• 1 onion peeled and finely diced
• 1 carrot peeled and finely diced
• 1 green bell pepper finely diced
• 2 medium hot banana chilies minced (I didn't find these in the store)
• 2T ground cumin
• 1T oregano
• 1T coarse salt
• 1T turmeric
• 2 cans or 4 C cooked chickpeas (make sure to rinse and drain the canned beans)
• 4 oz tomato paste (I just used the whole 6 oz can)

For the coconut curry sauce:

• 1 onion, peeled and chopped
• 2 cloves garlic, minced
• 1/2t ground cumin
• 3/4t coarse salt
• 3T curry powder (I used the sweet one again)
• 3T spelt flour or the GF all-purpose flour
• 3C vegetable broth
• 2C coconut milk
• 3 tomatoes, diced

Method

For the dosa pancakes:

Combine the dry ingredients in a bowl. Slowly add the milk and the water with a whisk to make a smooth batter. Heat a small skillet over medium heat. Ladle 2 to 3 tablespoons of batter in a circular motion into the hot pan. When the surface of the pancake no longer looks wet and there are bubbles on the surface, flip the pancake over. Cook for a few seconds longer and remove from pan. This makes about 8 pancakes according to the recipe but I got 10 or so out of it using 3 tablespoons. This is a lot like making French crepes if you were curious.

For the curried garbanzo filling:

Heat a large sauce pan at medium-low heat. (I added some vegetable shortening here so that my veggies wouldn't stick). Add the garlic, vegetables, and spices cooking until soft. (I added about a half cup of water to deglaze the pan and then let the water evaporate off. This took only a few minutes). Then mash the chickpeas. (I used my hands but you could use a potato masher if you don't want to get dirty. I also added the tomato paste to the chickpeas). Put the chickpeas and tomato paste in the skillet. Stir until heated through.

For the coconut curry sauce:

Heat a large sauce pan over medium heat and add the onion and garlic. Cook until soft. Add the spices and cook for 1 minute. Add the flour and cook for 1 more minute. Gradually stir in the vegetable broth. Once incorporated add the coconut milk and the tomatoes. Simmer for 30 minutes stirring occasionally.