Vegan Curry Cookie Recipe

Earlier today, I was sitting in my apartment thinking about two things: curry and cookies.  My mind Frankensteined the two ideas together and came up with the following recipe.

The initial flavor of the cookie is sweet until a touch of cinnamon and ginger begins to shine through, and just when you think it is over, the spicy curry flavor hits.  The flavors are complex and build upon each other in an intriguing way. 

I may experiment with the recipe a little bit.  I think 2 tsp of vanilla would nicely accentuate the almond and curry flavors.  I think I would also like to try a version with coconut instead of currants. 

Ingredients:
3/4 cup softened vegan margarine
1 cup demerara sugar (or regular sugar)
1/4 cup dark brown sugar
2 1/2 cups whole wheat (or all-purpose) flour
1/3 cup water
1 1/2 tsp baking soda
2 tsp fresh ginger
4 or 5 tsp curry powder (I used a hot curry blend)
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup dried currants or raisins (optional)
1/2 cup roughly chopped almonds

Preparation: 
Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, cream together the margarine and sugars until light and fluffy.  Add the flour and combine.  Add the water, baking soda, salt, ginger, and cinnamon.  Incorporate 4 tsp of curry powder.  Taste the batter to check your spice levels (there are no eggs, so you can taste the batter without threat of salmonella).  If desired, add another tsp of curry powder.

Add the currants and almonds into the mixture.

Shape the dough into walnut-sized balls and place the cookies on an ungreased cookie sheet.  Flatten slightly. 

Bake at 350 degrees Fahrenheit for 10-12 minutes.

 Makes approximately 45 cookies.


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