IN PROGRESS

• 15 ml avocado oil (or any other vegetable oil)
• ▢2 g cumin seeds
• ▢4 cloves garlic (minced)
• ▢1 jalapeno pepper (or any moderately spiced green chili pepper, finely chopped)
• ▢1 large red onion (finely chopped)
• ▢5 g amchar masala
• ▢1 g turmeric (optional)
• ▢454 g green beans (Use fresh or frozen beans. Cut into 1-inch pieces)
• ▢Juice of ½ lemon
• ▢120 ml vegetable stock (or water)
• ▢4 g curry powder
• ▢Salt to taste

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Instructions

• Heat oil over medium heat. Add cumin seeds, garlic and green chili peppers and saute for 30 seconds. Stir in the onions and add a hefty pinch of salt. Saute the onions until they start to brown.
• Add the amchar masala and the turmeric, if using. Mix well for a few seconds until the spices coat the onions.
• Stir in the green beans and lemon juice, then pour in ½ cup of vegetable broth or water. Mix well, cover and cook 8-10 minutes, stirring occasionally, until the green beans have absorbed most of the water and are tender.
• Stir in the curry powder and mix well. Add salt as needed. Serve the green beans hot, warm or at room temperature.

Recipe notes

Storage instructions

• Refrigerate: Store the Trinidadian green beans in an airtight container in the fridge for up to four days.
• Freeze: Freeze the beans for up to three months in a freezer-safe container.
• Reheat: Thaw and reheat on the stovetop or in the microwave.

• 20 g coriander seeds
• ▢8 g cumin seeds
• ▢9 g black peppercorns
• ▢2 g fennel seeds
• ▢3 g brown mustard seeds
• ▢4 g fenugreek seeds

Instructions

• Place all the spices in a skillet. Turn heat to medium low and toast the spices, stirring frequently, for five minutes or until the spices are very aromatic. The coriander seeds should have turned a couple of shades darker.
• Remove the spices to a bowl or plate and let them cool to room temperature. Place the spices in a spice grinder or blender and blend into a fine powder.

Recipe notes

• Recipe adapted from Madhur Jaffrey’s World Vegetarian

Storage instructions

• Store the amchar masala in an airtight jar in a cool, dark cupboard. You can also store the spice blend in the fridge or the freezer. Use within a year. This recipe makes about half a cup or 8 tablespoons.

How to make curry powder:

• ½ cup coriander seeds
• ▢2 tablespoon cumin seeds
• ▢2 tablespoon mustard seeds
• ▢2 teaspoon fenugreek seeds
• ▢24 curry leaves (about two sprigs)
• ▢4 dry red chili peppers (use less or more. I like to control the heat in my recipes so I used less than other recipes might)
• ▢2 tablespoon black peppercorns
• ▢¼ cup chana dal (Bengal gram dal)
• ▢1 teaspoon asafetida (hing)
• ▢2 tablespoon turmeric
• ▢2 teaspoon ground ginger (optional)

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Instructions

• Heat a wide skillet over medium-high heat. Lower heat to medium-low and add all of the ingredients, except the asafetida and turmeric (and ginger, if using).
• Dry-roast the ingredients until the coriander seeds and lentils take on a reddish hue and are really fragrant, about five minutes. The curry leaves should be crispy and dry with no moisture, and should crumble easily when you touch them. If using dry curry leaves, do not add them with the other spices. Instead stir them in when you add the turmeric in the next step.
• Turn off the heat and stir the asafetida and the turmeric (and ginger, if using) into the other spices in the skillet. Mix well and remove all of the spices to a plate or bowl. Set them aside to cool.
• Once the spices have cooled down, place them in a blender or spice grinder. Blend into a powder that’s coarse but does not have any whole or large pieces of spices.
• Store in an air-tight jar in a cool, dark place.

With Rob Couch and VHS Pankow. Including a couple of whacky photos for a photography course assignment (monochrome ICM).

More ICM photos here for those interested.

IN PROGRESS

• 4 tbsp olive oil
• 2-3 red onions, diced
• 2 tbsp minced garlic
• 8 cup fresh pumpkin, peeled and cubed into 1 inch pieces
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 3 tsp dried oregano
• 2 tsp cumin
• 2 tsp salt
• 2 tsp cinnamon
• 1 tsp smoked paprika
• 6 cup vegetable broth
• 2 tins tomato
• 2 green chilies finely chopped
• 2 15 oz can pinto beans (low sodium), drained and rinsed (I hate the American obsession with canned beans so will have to figure out how many dried (uncooked) beans are needed.)
• 2 15 oz can red kidney beans (low sodium), drained and rinsed (I hate the American obsession with canned beans so will have to figure out how many dried (uncooked) beans are needed.)
• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 2 tbsp sauce from a can of chipotles in adobo sauce (optional) (again – canned – I will investigate what can be used instead – or just drop it).
• 6 cup chopped kale
• Toppings: vegan sour cream, vegan cheddar cheese, toasted pumpkin seeds, avocado, tortilla strips, cilantro, etc

INSTRUCTIONS

1. Heat oil in a large pot over medium heat. Add onion and sauté for 5-6 minutes, then add garlic and continue cooking for 2-3 minutes. 
2. Add in pumpkin, tomato paste, chili powder, oregano, cumin, cinnamon, salt and smoked paprika. Cook for 5-6 minutes, stirring well. Add in kidney and pinto beans, broth, fire roasted tomatoes, maple syrup, apple cider vinegar and adobo sauce. 
3. Stir well and bring to a boil. Reduce heat to low and simmer for 20 minutes. 
4. Add in kale and cook for additional 10 minutes. 
5. Serve topped with vegan sour cream, vegan cheese, cilantro, avocado, or any other desired toppings!