Vegan Mofo 2018 Post 3: West African Peanut and Sweet Potato Curry

One of the yummiest curries I ever made.

My third Vegan Mofo post escapes into the West African region to share Food From Africa's amazing peanut and sweet potato curry, a favorite of blogger Enem's childhood. Although curry seems to have a more extended history in India and South Africa, the West African peoples have made the dish their own by adding signature groundnuts:

Peanut plants were soon widely cultivated throughout Africa, catching on quickly because they were similar to a plant already cultivated by Africans, the Bambara Groundnut (Vigna subterranea or Voandzeia subterranea). Similar, but the new world peanut proved both easier to harvest and more productive (peanuts have more fat than cream; more protein, minerals, and vitamins than beef; and more calories than sugar). The peanut soon replaced the Bambara groundnut, taking the older plant's place and even its name (peanuts are often called "groundnuts" in Africa)….

This curry came out whipped and creamy (bowl licking good stuff). Plus, it was a first time using curry paste as opposed to the powder. I ate my dish with leftover ugali, beyond fulfilled by such an incredible meal. I detest anyone who continues to say vegans cannot get full.

West African Peanut and Sweet Potato Curry Ingredients and Preparation

3 sweet potatoes, chopped
1 tablespoon vegan butter (used Miyoko's Kitchen Vegan Butter)
1 cup curry paste
1 13.5 oz can full fat coconut milk
1 1/2 cup ground peanuts or unsalted oil free crunchy peanut butter

Wash, peel, and chop sweet potatoes. Set aside.
In a medium sized pot, melt butter and stir in curry paste. Cook for 5-7 minutes, continuing to stir to prevent any sticking.
Pour in the coconut milk. Add in sweet potatoes and grounded peanuts or peanut butter.

Added just a bit of black pepper-- optional. Cover the pot and bring the temperature to simmer. Cook for 30-40 minutes or until sweet potatoes are soft. Transfer into blender or food processor, blending until smooth.

Best served with rice or ugali.

Vegan Mofo Day 24: Baked Polenta & Pumpkin Tempeh Curry

Day 24!

Hello beautiful fall and libra season!
I am beyond better now, but it has been hard to talk. My throat hurts. Con of such a great voice. As many know, I adore the raspier quality and have been researching ways to continue articulating in this Jessica Rabbit manner. Seriously....
I went inside Trader Joe's with a certain idea in mind- an autumn curry! With pumpkins outside everywhere and folks wearing orange like it's the new black (TV pun intended), I wanted- no craved! pumpkin today. Maybe because I hadn't eaten all day. Bad. Bad. BAD! Yes, I know. It'll never happen again. Eat breakfast.
So pumpkin curry on my starving mind, I thought originally of a brown/basmati rice or quinoa pairing. But polenta's $1.99 goodness came along and stopped routine safety dish. Now I usually have the Bob Mills kind of polenta. The one where you add boiled water and eat it breakfast grits style inside of a huge ole bowl. A long, long time ago, I do recall making polenta pasta with cheese and sauce....

Looking all fancy.

Firm golden black speckled polenta rounds are baked and valiantly take divine pummeling from the rich, luxurious pumpkin tempeh curry, aromatic fragrance and creamy extravagance plated nicely with a side of broccoli pride. The pumpkin tempeh curry is unlike my first pumpkin Middle Eastern inspired dish. And not just because of the tempeh. The addition of pumpkin pie spice makes this latest thick, syrupy pumpkin curry wickedly delicious, coating spoon and polenta like a sophisticated caramel sauce, yummy concoction a solid opening act to autumn flavor. This was easily one of my finest vegan presentations and is worthy of repeating.

Baked Polenta Ingredients and Preparation

1/2 polenta, cut into six discs
1 tablespoon olive oil
1 teaspoon Italian Seasoning
1 teaspoon turmeric
1 teaspoon garlic salt
1/4 teaspoon black pepper

Preheat oven to 350 degrees.
Oil a cookie sheet.
Brush each side of the polenta with olive oil, Italian seasoning, turmeric, garlic salt, and black pepper.

Bake for 20 minutes- flipping them over in between.

Pumpkin Tempeh Curry Ingredients and Preparation

1 tablespoon olive oil
1/2 block tempeh, diced
1 teaspoon curry powder
1/4 cup red onion, chopped
1/2 cup pumpkin puree
1/2 cup lite coconut milk
1 teaspoon pumpkin pie spice
1/2 teaspoon cumin
1/2 teaspoon turmeric
garlic salt

Cook tempeh in olive oil for a good 13 minutes- flipping over every few minutes.

Stir in red onions & pumpkin puree.

Stir in lite coconut milk, pumpkin pie spice, cumin, turmeric, & garlic salt. Add a pinch of extra curry powder if desired.

Bring to a simmer & allow curry to thicken.

Pour curry over polenta & serve with your favorite steamed veggies!

Enjoy.

Lemon Coconut Mushroom & Tofu Curry

Curry with citrus flare.

I haven't eaten out in such a long while and sometimes it's missed, but not when it comes to restaurants that can't substitute dairy products. One has to make their own way around the kitchen and not have their eyes water just because a hostess cannot make trademark curry without beloved cow/goat milk and heavy cream.
Just preposterous right?
In fact, just last week I caught an episode of Hell's Kitchen and for one of the challenges teams had to make vegan lasagna. An upset contestant actually said something along the lines of, "it's impossible to make a cream sauce for a vegan without milk, butter, and cheese!"
I guess for a so called professional cook he doesn't know much about the endless dairy alternatives of now or how vegetables/fruits are also capable of mimicking smooth consistencies.
Anyways back to curry and it's deliciousness.
Lemon marinated tofu cubes join chunky mushrooms for an out of this world experience and tastes so lick-the-plate addicting that it may take hours of advanced yoga, a thousand jumping jacks, and a gazillion crunches to take the edge off from consuming an enticingly rich meal.
Of course it helps if you share with three other curry fans.

Lemon Coconut Mushroom & Tofu Curry Ingredients and Preparation

2 tablespoon olive oil
1 teaspoon garlic, minced
quarter of a large red onion, diced
1 cup mushrooms, sliced
4 ounces extra firm tofu, cubed (used Simple Truth Organic)
1 teaspoon lemon juice
1 teaspoon curry powder
1/2 teaspoon lemon pepper (used Mrs. Dash Salt Free version)
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 cup full fat coconut milk
1 teaspoon salt
1/4 teaspoon black pepper
cilantro (optional)

Saute garlic, red onions, & mushrooms in olive oil for approximately three to five minutes.

Hand mix tofu cubes with lemon juice, curry powder, lemon pepper, turmeric, & cumin.

Hand tossed tofu ready to party!

Marry tofu with mushrooms & cover. Turn over every three to five minutes.

After about fifteen minutes, stir in coconut milk & be amazed as white cream turns golden. Cover and let simmer for three to five additional minutes.

Perfect companion to homemade naan or...

The chunkiest, creamiest, most flavorful gravy a plate of plain brown rice ever drowned in!