This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- This recipe was developed alongside with my chapati recipe. Feel welcome to indulge in this by itself or serve with chapati!
Vegan Githeri
Details
8 servings
10 minutes
40 minutes
Print
Ingredients
45 ounces Corn (frozen and thawed or canned and drained)
28 ounces Diced Tomatoes
3 cups Vegetable Broth
1 can Pinto Beans (15 ounces)
1 can Kidney Beans (15 ounces)
1 can Black Eyed Peas (15 ounces)
1/2 cup Cilantro, Packed
1 Lime
1 Yellow Onion
2 Jalapenos
6 Cloves Garlic
4 Green Onions
3 tablespoons Vegetable Oil
4 teaspoons Ground Cumin
4 teaspoons White Pepper
4 teaspoons Smoked Paprika
4 teaspoons Red Chile Powder
2 teaspoons Coriander Powder
2 teaspoons Turmeric Powder
2 teaspoons Salt
Directions
- Mince garlic cloves, set aside.
- Dice onion, set aside.
- Mince jalapenos (including seeds), set aside.
- Heat up a pot on medium high heat. Once up to temperature add vegetable oil. Add onion and garlic. Saute until onion is translucent. Add jalapenos and saute for 3-5 minutes.
- Add ground cumin, white pepper, smoked paprika, red chile powder, turmeric, coriander, and salt. Saute for 1-2 minutes.
- Add diced tomatoes and vegetable broth. Mix.
- Drain excess water out of beans and corn. Add to pot. Simmer pot on medium for 30 minutes.
- While pot is simmering mince cilantro and dice green onions. Slice lime and squeeze out juice into a small cup. Set aside.
- Once pot has finished simmering, turn off heat and add cilantro, green onions, and lime juice. Mix well and serve hot alongside chapati (optional). Enjoy!
And as always, the omnivore review from the stream!
