Vegetarian Chickpea & Cauliflower Curry

I don't post Vegetarian recipes very often, not because I don't enjoy them, only because I really love meat! Also, because I switched over to Paleo, I've had to eliminate legumes from my diet, which are an amazing source of protein. This recipe for Channa Gobi (Chickpea & Cauliflower) Curry is not #whole30 or #paleo approved, however, it is vegetarian/vegan and I will provide some tips below should you prefer to add some meat, as it is versatile in that regard.

Channa Gobi (Chickpea & Cauliflower) Curry

Yields: 4 servings

Ingredients:

3 C chopped cauliflower 
1 C frozen peas
1 onion, diced
2 carrots, diced
1 15oz can chickpeas (garbanzo & chickpeas are the same, FYI), drained and rinsed
1 can diced tomato, drained
1 can coconut milk
2 T curry powder
1 C vegetable broth
salt, pepper & olive oil

Directions:

In large sauce pan, heat olive oil over medium-high heat. Add onion and saute until tender and golden brown. 

Add carrot, cauliflower and curry powder, mix and saute until fragrant. Add tomatoes and broth, cover and cook until veggies are softened, about 10 minutes.

Add chickpeas, peas, coconut milk, salt & pepper and mix well. Cook uncovered until flavors are well blended and mixture thickens, about 10 minutes.

Serve hot over cooked rice, noodles or steamed veggies!

*Add cooked chicken thighs in substitute of chickpeas for a non-Vegan-but-Paleo-approved version!

Enjoy and Buon Appetito!

Slow Simmered Beef Chili

Allow me to put this out to the public: I fucking love chili. I am a spice-a-holic and have been perfecting my chili recipe for quite some time now. I do have a vegetarian black bean chili posted earlier this year: http://foodwithatwiss.blogspot.ca/2013/01/vegetarian-black-bean-chili.html. The recipe is quite similar, only this one has beef in it because as we all know, meat is the most important food group. Also, if you have ever been to Texas, you would know they never add beans to their chili - it's meat and tomato-based sauce with seasonings and it's better that way. I do like to cram as many fresh veggies into every recipe as I can, so there will be some listed.

Slow Simmered Beef Chili:

Yields: 8 servings

Ingredients:

1 1/2 lb ground beef (I use 80% lean ground chuck for this recipe)
1 28oz can diced tomato
1 28oz can crushed tomato
1 6oz can tomato paste

1 large green pepper, diced
1 red onion, diced
4-6 cloves garlic
2 C chopped crimini mushrooms
1 small zucchini, diced

1/3 C chili powder
3 T unsweetened cocoa powder - I will never make chili without this! it's my secret ingredient, be glad that I let you in on it *wink wink*
1 T paprika
2.5 T dried oregano
3 T cumin
3/4 t cayenne (add more or use less depending on your spice preference)

Directions:

In a large stock pot or dutch oven, heat olive oil over medium high heat. Add green pepper and onion. Saute until tender-crisp and onion is translucent. Add garlic, mushrooms and zucchini, sweat veggies until everything is soft and fragrant. Transfer to a dish and set aside.

Break beef into small chunks and brown well. Drain fat from pot, but not all of it - the fat has so much flavor in it, you can't throw all of it away! Return the cooked veggies to the browned beef. Add seasoning and mix well for 2 minutes.

Add diced & crushed tomato and tomato paste to the beef mixture. Bring to a boil and mix thoroughly. Reduce heat to medium-low, cover and simmer 2-2.5 hours, remove lid for the last hour of simmering. Taste your chili every half hour as the flavor from the spices will increase as it cooks.

Serve over rice, polenta, or "riced" cauliflower. (I like to serve mine over roast sweet potato).

*Optional: feel free to add other "typical" chili ingredients, such as; corn, kidney/black/navy beans, etc.

Enjoy and Buon Appetito!