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A great recipe for a delicious curry when your hunger can't wait.
A local store for the larger community. Vancouver’s longest serving co-operative grocer works together with vendors and the community to offer the fairest and freshest concepts in food. Emphasis is placed on locally sourced, healthy, organic and fair-trade products.
“People in the community are passionate and concerned about where their food is coming from.” —Doug Smith, East End Food Co-Op general manager
Cook the ‘Hood: Recipes that Capture the Vibe of a Neighbourhood (courtesy of Wendy and Shaun Walsh).
Vegan Mixed Berry Muffins from Café Du Soleil
Healthy hemp salad dressing from Drive Organics
Back to main article: Cook the ‘Hood
Curry in a Hurry
(serves 6)
2 medium-sized potatoes, cubed ½ cauliflower, cut into small florets
2 tablespoons butter or vegetable oil
1 medium-sized onion
2 – 3 cloves garlic, minced
400ml can crushed tomatoes
400ml can chick peas, rinsed and drained
300 – 400ml coconut milk
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
Bring potatoes to boil in large pot, add cauliflower and simmer for approximately 10 minutes until both are tender (alternatively steam cauliflower over potatoes).
Sauté onion and garlic until onions are soft. Stir in all spices and seasonings. Cook for 1–2 minutes. Combine with crushed tomatoes, coconut milk, chickpeas, drained potatoes and cauliflower. Simmer for at least 5 minutes.
Serve with over basmati rice or with naan bread.
EAST END FOOD CO-OP, 1034 Commercial Drive, 604-254-5044