Read The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls for Free Online

crackle. Add the turmeric, asafetida, onion, and curry leaves and sauté for 2 minutes. Add the vegetables and sauté for 3 more minutes.
    3. Add the tamarind, sambar powder, salt, tomatoes, water, and the cooked dhal and bring to a boil. Reduce the heat and continue to cook until all of the vegetables are soft, about 5 minutes depending on your choice of vegetables. Add the cilantro, cook for 3 more minutes, and remove from the heat. Optionally, allow it to sit for 10 minutes before serving; the flavors will enhance over time.

TROPICAL COCONUT CURRY
    Coconut milk and plantains—ahhh, the taste of the tropics for sure! Feel free to use bananas instead of plantain if necessary. Some people like the sweetness of ripe bananas in this dish. Serve as a side dish with Lemon Rice (page 187) and Cardamom-Scented Tofu (page 32).
    SERVES 4 TO 6
     
    ¼ teaspoon saffron strands in ¼ cup hot
water, optional
2 tablespoons sesame oil
1½ teaspoons brown mustard seeds
1½ teaspoons coriander seeds
1 tablespoon fennel seeds
1 yellow onion, sliced (1½ cups)
1½ tablespoons peeled and
minced fresh ginger
1 hot chile, seeded and diced
2 plantains or bananas, sliced (2 cups)
2 zucchini, sliced (2 cups)
1 carrot, thinly sliced
1 (14-ounce) can coconut milk
(see page 234 for instructions on making
coconut milk at home)
½ cup water
1 teaspoon curry powder
2 tablespoons minced fresh cilantro
¾ teaspoon sea salt, or to taste
    1. If using the saffron, place in a small bowl with the hot water and set aside.
    2. Place the sesame oil in a large sauté pan over medium-high heat. Add the mustard, coriander, and fennel seeds and stir well. Add the onion, ginger, and hot chile and cook for 3 minutes, stirring frequently. Add the plantain, zucchini, and carrot, and mix well.
    3. Lower the heat to low, add the coconut milk, water, and curry powder and cook for 15 minutes, stirring occasionally. Add the saffron and water, if using, cilantro, and salt, and mix well before serving.

Variations
    • Substitute vegetables of your choosing, like broccoli, cauliflower, and mushrooms.
    • Add roasted tofu or tempeh cubes (see page 227).
    Chefs’ Tips and Tricks
    Not sure what to look for in a plantain? With time you will learn to judge a plantain by its cover. If it is still greenish it is definitely not ready to eat. Wait at least a few days after it turns yellow. Many cultures prefer plantains long after their skins have turned black. In general, the softer, the sweeter. Some firmness for this dish is okay.

MADRAS CURRY
    Madras curry is meant to be a powerful combination of hot, red, toasty, sweet, and sour. Using coconut oil adds a smoothness and flavor that is nice, but sesame or any vegetable oil will also do the trick. You can also use any kind of chile powder in place of the cayenne as long as it is a pure chile powder rather than the Spanish-style blends. Other chiles will be less spicy and still impart the classic madras red color (substituting some paprika will also help add redness if the cayenne is too hot for your liking).
    SERVES 6
     
    1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 tablespoon brown mustard seeds
2 tablespoons coconut oil (or sesame or other oil)
¼ teaspoon turmeric powder
2 teaspoons ground cayenne, or to taste (see head note)
¼ teaspoon ground allspice or ground anise
1 teaspoon garam masala
¼ teaspoon ground black pepper
2 tablespoons peeled and minced fresh ginger
2 cloves garlic, pressed or minced
1 teaspoon sea salt
2 medium yellow onions, sliced into quarter moons
1 (14-ounce) can coconut milk
2 tablespoons freshly squeezed lime juice or rice vinegar
4 to 6 cups assorted chopped vegetables
(carrots, bell peppers, eggplant, zucchini, etc.)
    1. Toast the coriander, cumin, and brown mustard seeds in a large sauté pan or pot over medium heat for 2 minutes or until the mustard seeds are popping. Add the coconut oil, turmeric, cayenne, allspice, garam masala, black pepper, ginger, garlic, and salt and sauté for 1