As you know dear Diary, I have been on a quest for a healthier lifestyle most of my life and lately I'm findin' great success with eatin' more vegetarian dishes. Not only have my derriére and grocery bill been goin' South but upon deletin' dairy products from my diet I have noticed no more terrifyin' lactose intolerant episodes. Hallelujah! I simply must share my latest cornbread (and vegan too, I might add) concoction...
How to make Country Veggie Curry over Curried Cornbread Cakes
4-5 servings in less than 30 minutes:
For the cakes:
1 (7.5 oz) box of cornbread muffin mix
1 teaspoon Tandoori Masala Seasoning from the health nut store (or use half coriander and cumin)
1 teaspoon salt
1/4 cup coconut milk
2 Tablespoons oil
More oil for fryin'
For the curry:
3 Tablespoons oil
1 medium onion, sliced thinly
2 carrots, slices thinly
1 large jalapeño, chopped and leave the seeds in for spice!
1 heapin' teaspoon Tandoori Masala Seasoning (or use half coriander and cumin)
1/2 teaspoon salt
2 large Roma tomatoes, diced
1 can garbanzo beans, drained
1/2 cup coconut milk
Directions:
1. Mix the muffin mix, seasoning, salt, coconut milk, and 2 Tablespoons oil together in a small bowl.
2. Heat some more oil in a large 10 inch iron skillet. Drop the batter by tablespoonfuls and fry til done turning once. Set aside.
3. In same skillet add 3 Tablespoons of oil and sauté onion, carrots, and jalapeño while also adding the seasoning and salt until tender or about 5-6 minutes.
4. Add the tomatoes, garbanzo beans, and coconut milk. Heat till hot and bubbly throughout.
5. Arrange 3-4 Curried Cornbread Cakes on a plate and heap some Country Veggie Curry all over. Garnish with extra jalapeño.
Looks yummy!
How to make Country Veggie Curry over Curried Cornbread Cakes
4-5 servings in less than 30 minutes:
For the cakes:
1 (7.5 oz) box of cornbread muffin mix
1 teaspoon Tandoori Masala Seasoning from the health nut store (or use half coriander and cumin)
1 teaspoon salt
1/4 cup coconut milk
2 Tablespoons oil
More oil for fryin'
For the curry:
3 Tablespoons oil
1 medium onion, sliced thinly
2 carrots, slices thinly
1 large jalapeño, chopped and leave the seeds in for spice!
1 heapin' teaspoon Tandoori Masala Seasoning (or use half coriander and cumin)
1/2 teaspoon salt
2 large Roma tomatoes, diced
1 can garbanzo beans, drained
1/2 cup coconut milk
Directions:
1. Mix the muffin mix, seasoning, salt, coconut milk, and 2 Tablespoons oil together in a small bowl.
2. Heat some more oil in a large 10 inch iron skillet. Drop the batter by tablespoonfuls and fry til done turning once. Set aside.
3. In same skillet add 3 Tablespoons of oil and sauté onion, carrots, and jalapeño while also adding the seasoning and salt until tender or about 5-6 minutes.
4. Add the tomatoes, garbanzo beans, and coconut milk. Heat till hot and bubbly throughout.
5. Arrange 3-4 Curried Cornbread Cakes on a plate and heap some Country Veggie Curry all over. Garnish with extra jalapeño.
Looks yummy!
Till next time,
Love, Di
