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India in your Diningroom!

cookin vegan curry blend JT's Kitchen madagascar cinnamon mangalam assam mangalam assam yellow curry with chickpeas and spinach vegan recipes

[caption id="attachment_717" align="alignleft" width="300" caption="You could travel to India tonight! "]Mangalam Assam Yellow Curry with Chickpeas and Spinach[/caption] Mangalam Assam Yellow Curry with Chickpeas and Spinach I am always looking for awesome recipes to make for my family!  Recently, we have begun to focus on meatless fare and have come across a whole new world of spices and foods to try!  I was beyond excited when Jenn from Cookin' Vegan contacted me about our tea and spice offerings and I am so honored that she created this incredible recipe using our Mangalam Assam, Curry Blend and Madagascar Cinnamon!  I hope you enJOY the recipe and thank you Jenn for a tasty dish to keep our families happy!  -JT Herself Recipe and write-up provided by Cookin' Vegan! Mangalam, which means “auspicious” in Sanskrit, is the name of a highly respected tea estate located in the prolific tea-producing region of Assam, India. The Mangalam Estate is famous for producing high quality black tea with much desired golden tips. The beautiful golden buds on this high quality black tea are a promise of sweetness that is much desired in Assam teas. Mangalam Assam tea proves itself worthy of it’s name in every way. This tea is beautiful to just to look at! As you can see in the picture above, Mangalam Assam is a second flush, (the most desirable), tea that features the gorgeous golden buds that make Assam tea so prized. The leaves have an intoxicatingly sweet and earthy aroma. The infusion is a rich, very dark amber color, and the flavor of the liquor is bold with malty and spicy notes. The finish is very clean and refreshing. There’s an underlying sweetness to this tea that makes it almost wine-like. I could drink this tea all day long. I received this wonderful tea from Joy’s Teaspoon. I’ve talked about Joy’s Teaspoon before, but it bares repeating that Joy’s Teaspoon is a tea company with very high ideals. Not only does the lovely Naomi strive to be environmentally conscience with her JOYful Environmental Program, but she also insists on selling high quality organically grown and/ or Fair Trade teas. Mangalam Assam is but one of Naomi’s superior offerings. I can’t forget to mention the spices! The curry powder and cinnamon I used in my recipe below are both from Joy’s Teaspoon as well! I’m super picky about the curry powder I use, and for the past few years I’ve taken to making my own. Naomi’s curry powder blend is exactly the way I would have blended my own, and her Madagascar Cinnamon is of an unmistakably high quality with it’s rich aroma. It simply made sense to me to pair Mangalam Assam tea with yellow curry. Both flavor profiles compliment each other so well that paring them was almost a no-brainer. You can try using another Assam tea in this recipe, but please be cautious. Mangalam Assam is of such a high quality that I had no fear of the tea overpowering my dish or making it bitter in any way. If you’re going to experiment, please be sure to taste as you go and I would recommend not adding the leaves into the curry to be safe. Mangalam Assam Yellow Curry with Chickpeas and Spinach Ingredients The Curry 2-3 cups cooked chickpeas 2 cups of coconut milk (I used canned, full fat coconut milk for richness) 1 cup PLAIN non-dairy yogurt (i used soy) 1 cup no-chicken broth 2 tbsp. coconut oil (grape seed oil or olive oil work too) 4 shallots finely diced (or one medium-sized onion) 3 garlic cloves minced 1 tbsp. fresh squeezed lemon juice 2 tsp. of Mangalam Assam black tea brewed in 12 oz. of water (212 degree water for 4 min.) 2 bay leaves 2-3 tbsp. curry powder (I used 3 tbsp. but taste as you go) 1-2 tsp. turbinado sugar (optional) 1 tsp. fresh ground ginger 1 tsp. cinnamon 1/4 tsp. cayenne pepper (1/8 if you like less spice) Salt and fresh cracked black pepper to taste 3-4 cups of cooked brown rice (or basmati if you prefer) The Spinach 4-5 cups fresh spinach roughly chopped 1 tbsp. coconut oil (grape seed and olive oil work too) 2- 3 shallots finely diced (or a small onion) 1 squeeze of fresh lemon Procedure The Curry Brew 2 tsp. of Mangalam Assam tea in 12 oz. of water at 212 degrees (just boiling) for 4 min . Reserve the tea leaves and 1/2 cup of tea for the curry. Enjoy drinking the rest of the tea while you cook, or save it to drink with your meal. Pour the coconut milk into a a small sauce pan and heat until warm but not boiling. Mix in the reserved tea leaves and allow them to steep  in the coconut milk over low heat for 5 minutes. If you’re using Mangalam Assam remove the pot from heat and set aside keep the tea leaves in the coconut milk. If you’re using another Assam tea, remove from heat, strain the leaves out of the coconut milk, and set the coconut milk aside. Heat the coconut oil over medium heat in a medium-sized cooking pot. Stir in the finely diced shallots and cook for 2 min. Add the minced garlic, fresh grated ginger, curry powder, cinnamon, cayenne pepper, fresh lemon juice, and bay leaves. Combine throughly and continue to cook for another 3 min. Stir in the no-chicken broth. Reduce the heat to simmer and stir in the coconut milk, the non- dairy yogurt, 1/2 cup of brewed Mangalam Assam tea, and  chickpeas. Stir until well combined and add allow to simmer for at least 30 min. Taste your curry and decide whether or not to add 1-2 tsp. of turbinado sugar, salt, and fresh cracked black pepper to taste. The sugar is purely optional because some people like a hint of sweetness to their curry, and it will also serve to take the spice down a bit if you want your curry less spicy. This curry will appear darker than a regular yellow curry because of the added Mangalam Assam. I like my food to have bright, vibrant colors so that’s why I serve this curry over a bed of wilted spinach. Plus, we could all use more greens in our diet. Cook your rice. The Spinach Wait until 10 min. before you’re ready to serve the curry to cook the spinach. Melt your coconut oil in n a large skillet or wok pan over medium heat. Stir in your finely diced shallots and cook until translucent. Add your spinach and stir until it’s evenly coated with oil. Cook the spinach until just wilted. *You want the spinach to still be vibrantly green and in no way overcooked* Add a squeeze of fresh lemon, salt, and fresh cracked pepper to taste. Serve the spinach over a nice bed of rice with the curry served over the spinach. For more vegan recipes and lifestyle tips, please visit www.cookinvegan.com!

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