Potato, Edamame and Mushroom Caribbean Curry

12 May

I was starting to get a little worried about keeping up with the Virtual Vegan Potluck (the brainchild of the wonderful Ann, a fellow blogger with a site “An Unrefined Vegan”. Brilliant idea!). When was I going to have time to whip up a new vegan recipe? And one that isn’t full of gluten, which I’m trying to avoid right now, plus one that The Husband was going to like. He’s not that fussy, but there are a few ingredients I need to work around.

And then I happened to make a mushroom risotto and a curry two nights in a row, both vegan, both delicious—well, that’s the opinion of yours truly and The Husband. I can’t vouch for anyone else’s tastebuds!

I’ve decided to post the curry because frankly, I’m a little obsessed. I’d probably eat just about anything if it was curried. My 11 years in London got me well and truly addicted to those spices and flavors that make up “curry”. I get a little annoyed—okay, A LOT annoyed—with people who say they “don’t like curry”. It’s like saying “I don’t like Mexican food.” No, not even that. Curry can mean so very many things—the Japanese, the Thai, the

Getting all the ingredients prepped and ready to go.

South Africans, the Caribbeans all have curry dishes, and many taste wildly different from the others. So tell me you don’t like Brussels sprouts, but don’t tell me you don’t like curry until you’ve tried all different kinds. Even in my India cookbook there’s 1,000 recipes. So there.

All right, so enough beating up my audience! Let’s get down to brass tacks. This curry, believe it or not, was inspired by Diners, Drive-Ins and Dives with the ever irritating Guy Fieri. He showed a woman from Trinidad in Milwaukee cooking up this amazing potato and chickpea curry. It was vegan, and you could tell that GF honestly liked it. I knew my mouth was watering, but I had to get around the chickpeas. The Husband does not like chickpeas unless they are transformed into hummus, in which case he’ll eat it all. Go figure.

Edamame, straight from the bag. I was going to use fresh peas, but the ones I found at Whole Foods looked old.

I thought I’d try edamame, which worked quite well, but I think next time I’ll try a white bean like cannellini or navy. They did add a nice color to the dish, for sure. I also threw in some mushrooms just because they were in the fridge, and I’m glad I did. This recipe is inspired by one from a website called the Caribbean Pot, but it’s different. I couldn’t help changing it up, and I couldn’t find habaneros. And Triple D only posted Marla’s oxtail recipe, not the curry recipe.

Next time, I will try making my own madras curry powder, but this time I just used a pretty standard yellow curry powder I found at Nina’s Grocery. This recipe seems infinitely changeable as long as you get the sauce right. I’m adding a little more water to the recipe than I made it with, as it came out pretty dry, and we like our curries saucy!

Tiny Kitchen Stories’ Caribbean Curry

Chiles and spices and cilantro—oh my!

1 cup shelled edamame (or 1 can of drained chickpeas)
6 small Yukon Gold potatoes, in 1-inch cubes (or 2 large ones)
1 small brown onion, sliced
1 chopped whole serrano chile (seeds and all!)*
3 cloves minced garlic
3/4 cup cremini mushrooms, halved if large
2 Tbs curry powder
1 tsp cumin seeds, toasted and ground
4 Tbs chopped cilantro
3 cups water
Salt and freshly ground black pepper
Coconut oil

Get all your ingredients prepped before starting, as it makes it a lot easier as it gets going. Put the curry powder and the cumin into a small bowl and add two tablespoons of water. Stir to make a paste.

Cooking down the curry. Apparently, it tastes better this way, and I’m not going to argue.

Heat two tablespoons of coconut oil over medium-high heat in a large pot or high-sided frying pan, one that has a lid. Add the curry paste and stir; let it cook for about two minutes. Once those wonderful aromas really permeate the house, add the onions, cilantro, chiles and garlic and keep stirring for about four minutes. Add another four tablespoons of water during this time to make sure it didn’t burn.

Once the onions are nice and soft, add the potatoes and stir well, making sure they’re all coated. Add the edamame and stir well. Add the 3 cups of water, bring to the boil then turn down to simmer. Cook for 10 minutes and add the mushrooms.

By about 25-30 minutes, the sauce should have started to thicken a bit. I took the Caribbean Pot’s advice and broke up a few potato pieces to give a little more body to the sauce.

Served with basmati rice and naan, it’s a lovely, warming, but not-too-heavy meal.

Serve with naan bread and basmati rice with a little Earth Balance stirred in at the end for flavor. This is one curry you don’t need pilau rice with!

* Please adjust according to taste. This was probably a 6 out of 10 on spice.

And now for more Virtual Vegan Potluck! Use these buttons to continue “sampling” the other dishes on the virtual potluck table, and enjoy!

This is a virtual potluck, so please click to see who was in the chain before me: It’s the Vegan Kat!

Go forward and see what main course the Toxic Vegan has whipped up!

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44 Responses to “Potato, Edamame and Mushroom Caribbean Curry”

  1. tearoomdelights May 12, 2012 at 1:55 am #

    This looks wonderful! I love potatoes in a curry, they soak up the sauce and spices so well and the texture of them when they’re all soft and coated in curry sauce is delicious. Yum! I like the beans too, it all looks very satisfying.

    • tinykitchenstories May 12, 2012 at 9:47 am #

      Thanks! And it was. There’s nothing like curry for a comforting meal!

  2. girlinafoodfrenzy May 12, 2012 at 3:18 am #

    Loving the mise enplace there at the workstation and I’m also a huge fan of most beans, peas and especially edamame. Yum! I love coconut cream for a majority of things, how lucky it’s vegan & tasty 🙂

    • tinykitchenstories May 12, 2012 at 9:48 am #

      Thanks! And yes, coconut in all forms is so tasty, and I’m so happy it’s vegan! 🙂

  3. An Unrefined Vegan May 12, 2012 at 7:32 am #

    Haha – I had to stop for a minute to laugh at the “irritating Guy Fieri!” So, I’m not alone! Never mind that…the recipe is gold, Jennifer, gold! And knowing it’s Husband-approved seals the deal!! Now, get to work on your recipe for the NEXT VVP!

    • tinykitchenstories May 12, 2012 at 9:49 am #

      No, you’re not alone about GF, but I love how he finds these gems of restaurants where people are cooking their hearts out (sometimes literally, with all the meat and fat, but oh well!).
      And thank you for the recipe feedback. We had leftovers the other night, and the flavors were even more delicious! And I’m on it for next time, yes SIR! 😉

  4. Shira May 12, 2012 at 9:49 am #

    Looks awesome! I love anything curried too – and love edamame (they make me feel great!!) Lovely spice blend – you killed it! 🙂

    • tinykitchenstories May 12, 2012 at 11:17 am #

      Thanks so much, Shira! That’s a huge compliment, as I so admire your cooking. Can’t wait to see your entry when I get a chance! 🙂

  5. Somer May 12, 2012 at 11:09 am #

    Ha! I totally get annoyed at non-curry lovers too! What’s not to like, for reals?!? Oh and I used to say I didn’t like brussels sprouts, then I figured out I was just preparing them wrong. Now I LOVE them 😉

    • tinykitchenstories May 12, 2012 at 11:17 am #

      I agree! I’d always had Brussels sprouts overcooked and mushy. My recipe with green apples, caramelized garlic and toasted almonds can convert just about anyone.
      And curry!? Why not just say “I don’t like food.” Oh well, it takes all kinds, right? 🙂

      • Somer May 12, 2012 at 11:19 am #

        Ha Ha! Drooling over your description! When I finish the potluck, I shall hunt that recipe down on your blog 😉

  6. annesturetucker May 12, 2012 at 12:14 pm #

    Baby it does make me SO hungry!! Curry I love and this recipe – is a must try! Thank you 🙂

    • tinykitchenstories May 12, 2012 at 2:25 pm #

      You’re welcome! It sounds like we are kindred spirits! Enjoy. 🙂

  7. Food Stories May 12, 2012 at 2:51 pm #

    Just making my way through the virtual vegan potluck and wanted to say hello 🙂

    • tinykitchenstories May 14, 2012 at 12:22 pm #

      Thank you! I can’t wait to get started…it’s been a busy weekend with Mother’s Day and all!

  8. weekend knitter May 12, 2012 at 8:01 pm #

    Well, we would get along famously! I love curry!! Can’t get enough of that stuff. I did try a curry veggie from a restaurant recently, and I had to doctor it up a little because I needed MORE curry flavor. Yum!

    And, yes, it does make me hungry! 🙂

    • tinykitchenstories May 14, 2012 at 12:18 pm #

      I’ve had that problem too! You’re thinking-wait, I DID order “CURRY”, right? 🙂 I definitely think we’d get on famously too! 🙂

  9. Jennifer at jenmi May 12, 2012 at 8:39 pm #

    Happy Virtual Vegan Potluck! I love curry. I will have to give your recipe a try. Thanks for sharing! 🙂

    • tinykitchenstories May 14, 2012 at 12:18 pm #

      Thank YOU! Have not had time to peruse the VVP yet, hoping to have time this week! 🙂

  10. vegansparkles May 12, 2012 at 9:35 pm #

    YES!!! I haven’t had a Caribbean curry since the street festivals I used to go to when I lived in London! I can’t wait to try this! 🙂

    • tinykitchenstories May 14, 2012 at 12:19 pm #

      Thanks so much! I saw it made on TV and just knew I had to have it. I hope you enjoy it as much as I did! (and leftovers are *awe-some*!! 🙂

  11. thecrueltyfreereview May 12, 2012 at 10:47 pm #

    I’d have to leave out the mushrooms, but that’s one of the great things about this potluck; it’s given me inspiration to adapt. Thanks for sharing!

    • tinykitchenstories May 14, 2012 at 12:19 pm #

      I only threw in the mushrooms as they were looking lonely in the fridge. You could add any other veggie you wanted! I’m glad it inspired, and I can’t wait to see your post! 🙂

  12. toxicvegan May 14, 2012 at 2:05 pm #

    I love curry! And edamame! And mainly I like what it says about your comment box! Yes it does 🙂

    • tinykitchenstories May 14, 2012 at 2:46 pm #

      That’s the greatest compliment of all! Can’t wait to read your post–a tofu omelette? I’m intrigued! 🙂

  13. Richgail Enriquez May 14, 2012 at 4:32 pm #

    I”m bookmarking this, thanks for sharing!

    • tinykitchenstories May 14, 2012 at 4:53 pm #

      Thank you–that’s such a wonderful compliment! I hope you enjoy the curry as much as I did!

  14. Joyness Sparkles May 14, 2012 at 7:29 pm #

    I love mushrooms! Thank you for this great recipe!

    • tinykitchenstories May 14, 2012 at 9:34 pm #

      You’re so welcome! Mushroom curry is always a winner. Enjoy! 🙂

  15. thingsmybellylikes May 15, 2012 at 6:01 am #

    I’m always a humongous fan of curry (in fact, I’m posting a curry recipe today!). It’s so versatile, healthy and filling. Yours looks delish – curried potatoes for the win!

    • tinykitchenstories May 15, 2012 at 7:38 am #

      Thank you so much! I have to stop myself from making curry every day–sadly, The Husband doesn’t like some of the best curry ingredients: Chickpeas, peas, eggplant. *sigh* I guess it just makes me more creative! 🙂

  16. morristownmemos by Ronnie Hammer May 16, 2012 at 5:10 pm #

    Wonderful sounding dish.
    “The husband” wasn’t this fussy when you were dating, was he?

    • tinykitchenstories May 17, 2012 at 9:41 am #

      Er, yeah he was, but I still managed to get to his heart through his stomach. He’s actually the one who forced me to start the blog! And when I tease him about being picky, he says “Well, I picked you, didn’t I?” And I must admit, he’s got me there. 😉

  17. debbrunson May 16, 2012 at 7:23 pm #

    You’re so CUTE! I loved your little rant. And I love every curry I’ve ever met. Yours is no exception 😉

    • tinykitchenstories May 17, 2012 at 9:42 am #

      Thank you very much! I can’t wait to make it again. And I must have sensed your curry love somehow… 😉

  18. violetsandcardamom May 17, 2012 at 9:48 am #

    Looks delicious! I don’t cook much with edamame so this is inspiring me to do so.

    • tinykitchenstories May 17, 2012 at 10:08 am #

      Don’t forget the original recipe had chickpeas, which I think I would have preferred just a little bit, because of their creaminess. But the green looks so good!

  19. plasterers bristol August 20, 2015 at 8:38 am #

    This sounds lovely. Going to give this a go. thanks for sharing this recipe.

    Simon

    • tinykitchenstories August 20, 2015 at 12:34 pm #

      Hi Simon, Thanks for the comment! I hope you enjoy it–it’ll be great for one of those chilly English nights. 🙂

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  1. Virtual Vegan Potluck: Homemade Schnickers Bars | tinykitchenstories - May 11, 2013

    […] Bars—after two rounds of main courses. If you want to check those out, they are here and here. I’m happy to say that you can make this a raw vegan dish, but I used roasted salted peanuts […]

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