Vegan Indian Curry Bowl

🧂 Ingredients

• 1 pound dried split yellow peas
• 1 tablespoon olive oil

  extra virhin
• ½ yellow onion

  medium sized, chopped small
• 3 garlic cloves

  minced
• 2 tbsp fresh ginger

  peeled and minced
• 4 tomatoes

  chopped small
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1 tablespoon turmeric
• ½ teaspoon ground cumin
• ¼ teaspoon garam masala
• ¼ teaspoon ground coriander
• 15 oz can unsweetened light coconut milk
• 1 cinnamin stick

  whole
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• 1 pinch crushed red pepper
• 1 pinch cayenne pepper
• ½ cup mint leaves

  packed loosely, destemmed
• ½ cup cilantro leaves

  packed loosely, some stem is ok
• 1 lemon

  large, juiced
• ¼ cup pumpkin seeds

  toasted
• ¼ cup unsweetened dry coconut
• 1 tablespoon turbinado sugar

  or maple syrup
• ¼ teaspoon salt
• 1 jalapeno

  stemmed and deseeded
• 1 pinch crushed red pepper
• 1 garlic clove
• 1 cup cauliflower

  grated or riced
• 15 oz Chickpeas

  15 ounces
• ½ cup whole wheat panko breadcrumbs
• 1 tablespoon tapioca starch
• ¼ cup vegan parmesan cheese

  or sub nutritional yeast
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt

Instructions

• 1 Put the yellow split peas in a large pot with enough water to cover plus 2
  inches above level and bring to a boil over high heat. Keep boiling while doing
  the next steps.
• 2 in separate pan, saute the onion, garlic and ginger in oil for 5-8 minutes,
  stirring occasionally until onions are browning and fragrant
• 3 add chopped tomatoes and tomato paste and cook for 5 minutes stirring often
  until tomatoes release their juices and tomato paste is carmelized
• 4 add the coconut milk and spices and bring to a boil, turn down and simmer for 5
  minutes until curry gravy thickens
• 5 add into the boiling half cooked split peas and cook until soft and creamy over
  medium heat, stirring often to assure that there is no burning or sticking on
  the bottom.
• 6 put all ingredients in a blender plus ½ cup of water and blend until smooth
• 7 In a large bowl, put the rinsed and drained chickpeas and mash with a fork or a
  potato masher until chickpeas are a chunky and smashed texture
• 8 add riced cauliflower, breadcrumbs, tapioca starch, vegan parmesan and spices.
  Mix well with hands as if they are meatballs
• 9 Make small 3 oz balls and flatten slightly to make small patties. Put on an
  oiled sheet pan and bake for 40 minutes at 400. Flip once carefully at 20 minute
  mark. They are fragile until cooked, but once cooked they are crispy on the
  outside and soft on the inside. They are perfect doused in the mint chutney.

Nutrition Info