Tag Archives: curry

What’s-in-the-fridge-pantry-garden Curry

Photo of the finished dish

Fridge:

  • 1 red pepper, chopped into bite-sized pieces
  • 1 yellow pepper, chopped into bite-sized pieces
  • 1/2 head of cauliflower, broken into small florets
  • 1 large carrot, sliced into very thin coins
  • 1 Tbsp chopped garlic (in a jar)
  • 1 1/2 tsp grated fresh ginger (in a jar)
  • 1/2 block of pre-made paneer, cut into small cubes
  • 1 to 2 Tbsp ghee

Pantry:

  • 1 large onion, chopped or “stripped”
  • 1 to 2 cans chickpeas, rinsed and drained
  • 1 to 2 cans regular fat coconut milk
  • 2 Tbsp good quality Madras curry powder (or more, to taste)
  • 1/2 to 1 tsp garam masala 

Garden:

  • 1 jalapeño pepper, finely chopped
  • large handful cilantro, chopped 
  • handful of young kale, chopped

In a large, deep frying pan, heat the ghee until very hot.

Add garlic, ginger and onions.  Sprinkle a pinch or two of salt into the pan.   Sauté gently until onions are caramelized.

Throw in curry powder, stirring until the onions are coated, and the spice is fragrant.

Add the peppers, cauliflower, carrots, and chickpeas, stirring to coat with the spices and onions.

Pour in one can of the coconut milk, and stir until everything is blended together.  Add chickpeas and stir gently.

Bring to a boil, then turn the heat down.  Cover and simmer for about 15 to 20 minutes, until vegetables are tender. Stir occasionally; add more coconut milk if it’s looking too dry.

Meanwhile, fry the paneer in a separate pan until golden (I used olive oil for frying).

Add the jalapeño, kale, and paneer, and simmer for a couple of more minutes, lid on. 

Stir in cilantro, and taste for salt and pepper.

Sprinkle the garam masala over top and fold in.

Serve over brown rice.

 

 

 

 

 

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Filed under comfort food, dinner, food, Main Course, Vegetarian (lacto/ovo), whole food

Speedy Curried Coconut Lentils

adapted from Alexandra Stafford’s delicious recipe at Food52

Serves: 4
  • 3 Tbsp coconut oil or extra-virgin olive oil
  • 1 Tbsp fresh ginger, peeled and minced (I use the fresh stuff in a tube)
  • 2 large garlic cloves, minced
  • 1 small onion, minced
  • ½ tsp ground coriander
  • ½ tsp cumin seeds PLUS ½ tsp ground cumin (or 1tsp of either)
  • 1 tsp ground turmeric
  • 1 cup split red lentils (they’re orange prior to cooking, then turn yellow-ish when cooked)
  • 1 398ml can full-fat unsweetened coconut milk
  • the empty coconut can filled with water
  • 1 tsp salt (or use 2 tsp kosher)
  • 2 Tbsp cilantro, finely chopped

[to serve, see below, after step 3]

  1. In a large saucepan over medium heat, slowly sauté the ginger, garlic, onion, coriander, cumin, and turmeric for about 10 minutes, or when all of the onion is softened, and the spices are very fragrant.
  2. Add the lentils, coconut milk, salt, and the emptied coconut can full of water. Stir together.
  3. Bring to a boil, then lower heat and simmer, uncovered, until lentils are completely soft, about 20 minutes; stir occasionally. Turn off heat. This will be quite loose, or soupy.
  4. Add the cilantro and stir gently until incorporated. Check for salt, and adjust, if necessary.

*To serve:

  • Ladle on top of hot brown rice, then top with a spoonful of Greek yogurt and a tiny sprinkle of cilantro. You could also use basmati 🙂
  • I love this beside, or on top of steamed, chopped fresh spinach.
  • Whole wheat naan is great with this.

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Filed under comfort food, dinner, food, lunch, Main Course, Protein, Vegetarian (lacto/ovo), whole food

Lamb Curry with Tomato

Add some thawed, frozen green peas at the end if you want to include veggies.

Drain, reserving the juice, and coarsely chop:

  • One 28 ounce can of whole tomatoes

Heat in a large pot, over medium heat:

  • 1/4 cup ghee (vegetable oil if you don’t have any)

Add and cook, stirring, until softened and evenly golden brown:

  • 1 medium onion, thinly sliced

Increase the heat to medium-high and add and cook, stirring for a minute:

  • 2 tsp ground cumin
  • 2  tsp ground coriander
  • 1 1/2 tsp minced garlic
  • 1 1/2 tsp grated peeled fresh ginger (or the stuff from the tube or jar)
  • 1 tsp ground turmeric
  • 1/2 tsp ground Indian red pepper (or more, if you like it spicy)

Add

  • 1/2 cup of the chopped tomato and 1/4 cup of the tomato juice along with
  • 1 1/2 pounds or so of boneless lamb stew meat, trimmed and cut into 1 to 1 1/4” cubes

Simmer, stirring occasionally, until the liquid is slightly reduced and thickened, about 7 minutes.

Stir in the remaining tomatoes and juice.  Season with :

  • 3/4 tsp salt

Cover and reduce the heat to maintain a simmer.  Cook for about one hour.  If there is fat on top, skim it off.  If you want to reduce the sauce, remove the meat with a slotted spoon and reduce; add it back to the pot when the sauce is thickened to your liking (it will thicken if you have any leftovers to reheat).

Stir in:

  • 2 tbsp chopped fresh cilantro

Serve with rice or naan.  Even better on the second day.

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Filed under food, lamb, Main Course, Protein

Cauliflower and Chickpea Coconut Curry

This is certainly not authentic, and doesn’t have well developed flavours, but it’s very quick and easy.  Chop up some hot pepper and add at the beginning if you’d like to zip things up.  Add some potato, small cubes, along with the cauliflower.

  • 2 Tbsp ghee or vegetable oil
  • 1 large onion, small dice
  • 3 cloves garlic, minced
  • 1” piece of ginger root, finely minced or grated
  • 2- 15 oz tins chickpeas, rinsed and drained
  • 1 28oz tin diced tomatoes
  • 1 head cauliflower, cut or broken into florets
  • 1 tin coconut milk (not sweetened!)
  • salt, to taste
  • ¼ cup cilantro, chopped

In a Dutch oven, heat the ghee over medium heat.  When it is shimmering, add the onion and stir occasionally until softened.

Add the garlic and ginger, and cook a few minutes longer until the onion begins to caramelize.

Stir in the spices and toast for a couple of minutes until they are fragrant.  Add a couple of drops of water to prevent burning, if you need to.  Stir constantly.

Add the tomatoes, coconut milk, chickpeas, and cauliflower.  Bring to a boil, reduce heat to low and cover.  Simmer for about 15 minutes, until the cauliflower is tender.

If desired, take lid off and cook for a few more minutes  until sauce has reduced to the consistency that you like.

Taste for salt.  Add the chopped cilantro and stir carefully.

Serve over brown basmati rice, or with roti or naan

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Filed under food, Main Course, Protein, Vegetables, Vegetarian (lacto/ovo)

Curried Chickpeas with Vegetables

This is basically how this recipe appears in “The All New All Purpose Joy of Cooking”.  It is absolutely delicious!  Make sure that you use all of the specified ingredients, as the taste blend is wonderful.  It’s a good idea to have a read through and get things prepared in advance of beginning to cook.

Heat in a large skillet or dutch oven over medium heat until sizzling:

  • ¼ cup vegetable oil
  • 2 teaspoons crushed cumin seeds

Add:

  • 1 tbsp minced peeled fresh ginger
  • 1 tbsp minced garlic.

 Cook, stirring, over low heat for 1 minute; do not brown.  Stir in:

  • 2 tsp curry powder

Cook for 1 minute.  Stir in:

  • 1 ¾ cups cooked chickpeas, rinsed and drained if using canned
  • 1 cup of ½ inch cubes peeled sweet potatoes
  • 1 cup of ½ inch cubes peeled potatoes
  • 2 cups cauliflower florets
  • 1 cup 1 inch pieces green beans (or use frozen)
  • 1 cup chicken stock, or vegetarian chicken cube with water to make 1 cup
  • ½ to 1 tsp salt
  • ground black pepper, to taste

Cover and cook over medium heat until the vegetables are tender, about 10 minutes.  Stir together in a separate small bowl:

  • 1 cup plain yogurt (we use Greek)
  • 2 tbsp all-purpose flour

 Add to the vegetables along with:

  • 1 tbsp finely chopped fresh jalapeno peppers (or more, to taste)

 Cook, stirring, over low heat until heated through; do not boil.  In a small separate skillet over medium heat, toast:

  • 2 tbsp shredded, unsweetened dried coconut

 Sprinkle over the vegetables.  Top with:

  • ¼ cup chopped roasted unsalted peanuts

Serve with rice and/or naan.

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Filed under Main Course, Protein, Vegetables, Vegetarian (lacto/ovo)

Tomatoey Chicken Curry

  • 2 ½ tsp garam masala
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground coriander
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp mustard seeds
  • ½ tsp ground fennel seeds
  • pinch red ground Indian chilies
    • 3 tbsp ghee
    • 2 medium onions, minced
    • salt
    • 6 garlic cloves, minced (appx 2 tbsp)
    • 1 tbsp minced or grated fresh ginger
    • 1 jalapeño chile, seeds and ribs removed (include seeds if you want it hotter), minced
    • 1 tbsp tomato paste
    • 2 ¼ pounds boneless, skinless chicken
    • 1 cup water
    • 2 plum tomatoes, cored, seeded, and chopped finely (about 1 cup)
    • ½ cup frozen peas, thawed
    • ½ cup coconut milk or whole milk plain yogurt
    • ¼ cup fresh cilantro leaves, minced
    • 2 tbsp unsalted butter
    • ground black pepper
  1. Combine the spices and set aside.  Heat the ghee in a large Dutch oven over medium heat until shimmering.  Add the spices and sauté until fragrant, about 10 seconds.
  2. Stir in the onions and 1 tsp salt, and cook, stirring constantly until the onion is softened and lightly browned, 10 to 12 minutes.
  3. Stir in the garlic, ginger, jalapeno, and tomato paste and cook until fragrant, about 30 seconds.
  4. Stir in the chicken to coat with the spices and cook, stirring often, until it is just opaque, about four minutes.
  5. Stir in the water and bring to a boil.  Cover, reduce to a simmer, and cook until no longer pink.
  6. Transfer the chicken to a plate and shred into bite-sized pieces using two forks.
  7. Stir the tomatoes, peas, coconut milk or yogurt, cilantro, and butter into the sauce until combined, then stir in the shredded chicken.
  8. Return the curry to medium heat and cook, until the butter is melted and the sauce is hot, 1 to 2 minutes.  Season with salt and pepper.

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A Facsimile of Boston’s Creamy Chicken Curry Pasta for Niall

  • 3 cups dry penne
  • 2 Tablespoons or so of butter, or vegetable oil
  • 1 medium red onion, cut into bite-sized chunks
  • 1 red pepper, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 2 Tablespoons hot madras curry powder
  • pinch of dried chili flakes
  •  2 to 2 ½ cups heavy cream
  • 2 chicken breasts, cooked and cut into bite-sized pieces*
  • ¼ cup to ½ cup pineapple, cut into bite-sized pieces (fresh or canned, drained)

Bring a large pot of generously salted water to a rolling boil.  Add dry penne, stirring to prevent it from sticking together.  Cook according to package directions, approximately 7 or 8 minutes.  Drain well, but do not rinse!

Meanwhile, melt the butter or heat the oil, and add the red onion.  Stir and cook until it begins to sweat, and then add garlic and red pepper.  When they are softened, but still have a bit of a “fresh bite”, add the curry powder and chili flakes.  Stir and cook for a minute or two.

Stir in the heavy cream, bring to a very gentle boil and cook until it begins to thicken to the consistency you like for your alfedo-ish sauce.  Gently stir in the cooked chicken pieces and the pineapple, and cook till they’re heated through.

* to cook the chicken, one can bake in the oven or cut into bite-sized pieces and sauté with the vegetables until no longer pink.  To bake ahead, put two boneless, skinless chicken breasts onto a baking sheet and drizzle with olive oil.  Turn twice, two coat the entire breast.  Sprinkle generously with salt and pepper, then bake for 40 minutes or so in a preheated 350F oven.

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West Indies Style Rub for Pork Tenderloin Kebabs

Toast over medium heat in a dry skillet (about 2 or 3 minutes):

  • 2 Tablespoons cumin seeds
  • 2 Tablespoon coriander seeds

Remove from heat, and let cool to room temperature. With a mortar and pestle, grind to a fine powder.  Transfer to a small bowl and add:

  • 2 Tablespoon curry powder
  • 2 Tablespoon freshly ground black pepper
  • 2 Tablespoon ground ginger
  • 2 Tablespoon salt
  • 1 Tablespoon ground allspice
  • 1 Tablespoon ground red pepper

Stir well.  Will keep for a few weeks if kept airtight and dry.

Cut the tenderloin into large cubes, and rub the spice mixture into it.  “Marinate” in fridge for a minimum of 2 hours to a maximum of 24 hours.  Tastes better if marinated longer.  Thread onto skewers and grill.

 

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Raita/Cucumber Salad

We eat a few different versions of raita, but this one goes nicely with these beef kebabs.

  • 1 English cucumber, halved, seeded and chopped finely
  • 1 cup yogurt, plain
  • 1 tablespoon mint, finely chopped
  • 1/4 teaspoon ground cumin
  • 1/2 to 1 small jalapeño pepper, seeded and finely diced

Mix all of the ingredients together; eat within an hour or two.

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Filed under food, Main Course, Salads, Vegetables, Vegetarian (lacto/ovo)

Indian Inspired Ground Beef and Potatoes

  • 3 Tbsp ghee (or non-GMO vegetable oil)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tsp grated fresh ginger
  • 2 tsp cumin
  • 2 tsp ground coriander seeds (not cilantro leaves)
  • 1 tsp ground turmeric
  • Indian ground chili pepper powder, or cayenne, to taste
  • 1 pound lean or extra lean ground beef
  • 1/2 cup chopped tomatoes, either fresh tomatoes, or canned  and drained
  • 1 pound potatoes, peeled and cut into 1/2 “ cubes (this is roughly 3 – 4 medium)
  • 1 cup water
  • 1 cup or so of frozen green peas
  • Salt, to taste
  • freshly ground black pepper, to taste
  • Handful of cilantro, chopped
  1. Heat the ghee in a large heavy skillet over moderate heat and sauté the onion until golden.   This will take approximately 10 minutes.
  2. Add garlic, and sauté until fragrant, about 1 or 2 minutes.
  3. Add all of the seasonings and toast well; the ghee will glisten on top.
  4. Stir in beef and tomatoes and cook, breaking up the beef, until the beef is browned and the liquid has evaporated, leaving only the ghee.
  5. Add the potatoes and cook, stirring, for 2 minutes.
  6. Add the water, reduce the heat, and simmer covered until the potatoes are tender, 15 to 20 minutes. Increase the heat, remove the cover, and cook until all the water has evaporated.
  7. Add the peas and stir well.
  8. Gently stir in the chopped cilantro, taste for addition of salt and pepper, and serve with naan, rice, or other hearty bread.

Serves 4 to 6.

Fireworks compliments of WordPress 🙂  :

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Louise’s Chickpea and Potato Curry

  • 2 x 15oz tins of chickpeas, drained (or 2 cups dried, soaked and cooked)
  • 5 to 6 cups chopped, peeled potatoes (just under 2 lbs, or 5 to 6 medium)
  • 1 to 2 tsp turmeric
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 to 2 tsp grated or chopped ginger
  • 2 to 3 tsp curry powder
  • 2 tbsp vegetable oil
  • 4 tomatoes, chopped
  • Salt to taste

Boil potatoes, turmeric, and salt to taste in water until tender; drain. Sauté onions, garlic, pepper, and ginger in a large frying pan or dutch oven.  Add curry powder, and sauté for one minute.  Add chickpeas, cooked potatoes, tomatoes and salt, and gently combine.  Simmer until desired consistency is reached.  Serve over rice. Makes 8 servings

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Filed under food, Main Course, Protein, Vegetarian (lacto/ovo)

Cauliflower with Green Onions and Seeds

This is not an “old” recipe for us, but it is so good; it is also remarkably simple!  Supposedly it comes from a chef by the name of Julie Sahni, who I understand is the owner of a couple of Indian restaurants, is a cookbook author, and has a renowned cooking school.

  • 1 head cauliflower
  • 2 small bunches of green onions, cleaned and chopped (include all of the green!)
  • 2 teaspoons black mustard seeds
  • 2 teaspoons cumin seeds
  • ½ teaspoon turmeric
  • Kosher salt to taste
  • 1/3 cup warm water
  • ¼ cup ghee
  • 1/3 cup chopped fresh cilantro (I often use just a few cubes of Kosher frozen cilantro)

Separate and cut the cauliflower into 1-inch florets.  Peel the cauliflower stem and cut into thin slices.  Set aside.

Measure out the seeds into a small bowl, measure the turmeric into a separate small bowl (or have it and the measuring spoon ready – or eyeball it), as well as the water, and place them right beside the stove.

Heat the ghee, over high heat, in a wok or large sauté pan that has a lid of some kind.  When the ghee is hot, add the mustard and cumin seeds.  Keep the lid handy because the seeds may spatter and pop when added.  When the seeds top sputtering, add the turmeric and immediately add the cauliflower.

Stir-fry the cauliflower until it’s evenly coated with spice-infused ghee.   Add the green onions, salt, and water; mix and cover with the lid.  Cook over medium heat and toss a couple of times until the cauliflower is soft, about ten minutes.  Uncover, fold in the cilantro, and continue stir-frying until the excess moisture evaporates and the cauliflower looks glazed, about five minutes.  Turn off heat and serve.

Note: the original recipe calls for 1 teaspoon of fennel seeds in addition to the mustard and cumin seeds but certain people in our home don’t like them, so I omit them.  It tastes fabulous without!

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Tandoori-ish/Indianish Yogurt Marinade for Chicken

  • 1 cup yogurt
  • 3 tablespoons vegetable oil
  • 2 teaspoons crushed or minced fresh garlic
  • 2 teaspoons finely minced fresh ginger root
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground red pepper
  • 1 teaspoon Garam Masala
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • 1 tablespoon tamarind concentrate (2 tablespoons if you like) — I like Aeroplane  or Tamcon brand that comes in a jar

Marinate chicken pieces in a large ziplock bag or nonreactive dish for at least 4 to and up to 8 hours in refrigerator; longer than this will begin to overtenderize it.  Cook chicken by barbequing, grilling, baking, or sautéing.

Do not serve “used” marinade with cooked food.

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Urad Dhal

 

* 1 cup split urad dal (black lentils) — Pick over very carefully, then soak in cold water overnight, and drain before using*

* 2 large onions, thinly sliced (each onion is used separately)

* 2-3 green chilies, halved lengthwise

* Pinch of asafoetida

* Coarse salt

* 2 tablespoons vegetable oil

* 2 large tomatoes, chopped

* 1 (2-inch) piece fresh peeled ginger, chopped finely

* 1 tablespoon minced garlic

* 2 teaspoons ground coriander seed

* 2 teaspoons ground cumin

* 1 teaspoon Kashmiri red chili powder

* 1/2 cup heavy cream

* 2 tablespoons Ghee (clarified butter)

* 1 teaspoon cumin seeds

* Naan, for serving

Urad Dhal

CAREFULLY pick over the dhal! All your hard work cooking this dish will be for naught if you’re crunching on stones and mud clumps.

Place drained lentils and add to a large saucepan along with 3 cups water, 1 sliced onion, chiles, and asafoetida; season with salt (about a couple of tablespoons) and bring to a boil over high heat. Cook until lentils are very tender, about 30 minutes.

In a large skillet, heat oil over medium-high heat. Add remaining onion and cook, stirring, until soft and very golden. Add ginger and garlic; cook, stirring, for 1 minute. Add tomatoes, coriander, ground cumin, and chili powder. Cook, stirring, until tomatoes are softened and mixture is fragrant, about 5 minutes.

Drain lentils, reserving cooking water. Add lentils to skillet along with enough of the reserved cooking water to make a thick gravy-like consistency. Let simmer about 10 minutes. Stir in heavy cream until well combined; remove from heat.

In a small saucepan, heat ghee until very hot. Carefully add cumin seeds and cook until they stop popping. Carefully pour mixture over lentils (it will sizzle) and mix to combine. Serve immediately with naan. Serves four to five people.

* The Quick Soak Method of soaking the dhal can be used:  place the dhal in a large pot, and cover generously with water.  Bring to a rolling boil.  Boil for two minutes, then turn off the heat.  Let sit, undisturbed, for 2 hours.  Voila!  Pre-soaked dhal in less than 2 1/2 hours!

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Filed under food, Grains, Main Course, Protein, Vegetarian (lacto/ovo)

An Ever Evolving Dhal Makhani

This is a recipe that is being constantly tweeked:

  • 1 ½ cups Urad Dhal (black  whole), picked over and rinsed
  • 1 ½ cups rajma (red beans or kidney beans), picked over and rinsed
  • ½ cup channa dhal, picked over and rinsed
  • 1 tsp turmeric
  • ½ cup ghee, or ½ cup butter plus a tablespoon or two of vegetable oil
  • 1 medium to large onion
  • 4 garlic cloves, peeled
  • 2 – 4 jalapeno peppers
  • 1 ½ tsp fresh ginger
  • 1 cup chopped tomatoes, fresh or canned
  • 1 tsp red chili powder (from Indian market, not “chili powder”)
  • 2 tsp cumin
  • 1 tsp coriander (dhaniya) powder
  • large pinch of cardamom powder, or two pods, lightly crushed
  • 1 tsp garam masala
  • 2 tsp salt — definitely to taste — you need to taste it
  • ½ cup whipping cream
  • ½ cup milk
  • cilantro, chopped,  to taste (a handful or less)
  • half of a lemon
  • water, if needed

Urad Dhal

CAREFULLY pick over the dhal and beans prior to soaking! All the hard work of making this dish will be all for naught if you're crunching on stones and mud clumps!

Soak dhal and beans overnight*, covered with water in a large pot; drain after soaking.   Refill the pot with water to cover the bean and dhal mixture and add the teaspoon of turmeric to the water; cook them over a medium to low flame until soft; this can take a few hours.  Drain well, and mash the mixture lightly.

Grind onion, garlic, ginger, and peppers in a food processor.  Chop tomatoes.

In a dutch oven, heat the ghee until hot.  Add the ground onion mixture and fry until browned.  Add the red chili powder, cumin, coriander powder, cardamom, tomatoes, and garam masala, and cook till toasted (don’t burn).

Add the mashed dhal and beans to the dutch oven, and allow to simmer for 5-7 minutes, stirring occasionally.  Add cream and milk, as well as salt.  Mix well, heat through;  add water to get the consistency that you like.  Add coriander and lemon juice just before serving.

Serve with basmati rice, and/or naan.

* The Quick Soak Method of soaking the dhal can be used:  place the dhal in a large pot, and cover generously with water.  Bring to a rolling boil.  Boil for two minutes, then turn off the heat.  Let sit, undisturbed, for 2 hours.  Voila!  Pre-soaked dhal in less than 2 1/2 hours!

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Filed under food, Main Course, Protein, Vegetarian (lacto/ovo)

Quick Curried Lamb or Beef Stew with Chick Peas

  • 1 teaspoon vegetable oil
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 12 ounces, ground lamb or beef
  • 1 Tablespoon hot Madras curry
  • 1 Tablespoon honey
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground cumin
  • 1/4 teaspoon each:  ground coriander, salt, and pepper
  • 1 carrot, sliced
  • 1 sweet green pepper, cut into chunks
  • 1 can chick peas, rinsed and drained (19 ounce)
  • 1 can tomatoes, chopped (19 ounce) not drained
  • 1/4 cup raisins

In large non-stick skillet, heat oil over medium heat; cook onions and garlic, stirring occasionally, for 5 minutes or until softened.  Add lamb; cook, breaking up with spoon, for 5 minutes or until no longer pink.

Drain off fat.  Stir in curry powder, cumin, coriander, salt and pepper; fry for a minute.  Add honey and ginger, carrot, green pepper, chick peas, tomatoes and juices and raisins; bring to boil.

Reduce heat to low; cook, stirring occasionally for 20 minutes or until vegetables are tender and sauce is thickened slightly.

Makes 4 servings.

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Chicken Curry in the Crockpot

This recipe is adapted from the amazing blog “A Year of Crockpotting“.  The first time we had this, my sweet potato haters ate up the sweet potatoes without even knowing what they were eating!  The sauce is quite thin at the end of cooking, but could be reduced on the stove-top if desired.  Very tasty.

1 ~ 13 ½ oz can of coconut milk (do not use light!)
1 Tablespoon tomato paste
2 Tablespoons hot Madras curry powder

1 teaspoon ground coriander (not fresh cilantro!)
1 teaspoon ground cumin
1 inch peeled and grated ginger

3 cloves minced garlic

4 to 6 skinless, boneless chicken breasts or thighs
1 can chick peas, drained and rinsed
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
1 sweet potato, peeled and chopped


Combine coconut milk, tomato paste, curry powder, cumin, coriander, garlic, and ginger in the bottom of your crock pot. For an even better taste, you could toast your spices before hand or fry them in a little oil or ghee.

Add the chicken, flipping it over a few times to coat it nicely. Pour in the chick peas.

Add prepared veggies to the top of the crock pot. Don’t worry about stirring them into the sauce; let them sit on top of the chicken.

Cover and cook on low for 7-9 hours, or on high for 4-6.

When finished cooking, stir carefully to mix flavours.  Serve with basmati rice.  Garnishing with freshly chopped cilantro is delicious.


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Curried Coconut Chicken

  • 2 cloves garlic, chopped roughly
  • 1 tablespoon minced fresh ginger root
  • 1 large jalapeño chilli, stemmed, halved, and chunked
  • zest of 1 lemon
  • 1/4 cup water
  • 1 onion, chopped roughly
  • 2 tablespoons vegetable oil
  • a few bone-in, skinless chicken pieces (or pieces of skinless, boneless chicken — we do approximately 4 chicken breasts)
  • 1 cup sliced carrots
  • 1 1/2 teaspoons Hot Madras Sambar Curry Powder
  • 1 (14-ounce) can unsweetened ‘light’ coconut milk
  • Fresh lemon juice, to taste
  • 1/2 to 1 cup loosely packed chopped fresh cilantro leaves
  • Salt, to taste

 

In a blender combine the onion, garlic, ginger root, chilli, lemon zest, and water and blend until puréed. This could also be done in a mortar and pestle if a blender is not available — a purée or paste is the end result that is desired.

In a dutch oven heat oil over medium heat until hot. Add the paste and cook it, stirring, for 3 minutes.

Add the chicken, carrots, and salt to taste, and cook, turning the chicken until lightly coloured on both sides, for about 10 minutes.

Add the curry powder and cook, stirring and turning, for 5 minutes.

Add the coconut milk and simmer, stirring occasionally, for about 10 minutes, or until chicken is cooked through.

Stir in the lemon juice, and the cilantro.

Serve with basmati rice.

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Channa Curry (Nizar’s)

I am just going to cut and paste this recipe exactly as it was given to me by my friend…it is simply, wonderfully delicious!   My notes are in blue. It’s necessary to read through the entire recipe before beginning to make it.


Ingredients list.

  • 2 cups split Channa Dahl [Split tiny chick peas – not the same as “chick peas” or split yellow peas]
  • 1 Onion……..chopped small.
  • 2 Tomatoes ……….chopped small..
  • 2 x 1 teasp Fresh crushed Ginger ……… These Ginger and Garlic can be pureed with oil and a little salt and they will keep in the fridge
  • 2 x 2 teasp Fresh chopped Garlic.
  • 2 teasp Ground Coriander Seeds .[ dhanna seed]
  • 2 teasp Ground Cumin Seeds [Jeera seed]
  • Salt.
  • 3 teasp Curry Powder
  • 2 Potatoes, boiled and peeled and quartered
  • *2 heaped teaspoons of Chicken Soup Powder in 2 cups of Water [* Fresh or canned chicken broth can be used instead.]
  • Optional: handful of washed spinach
  • Handful of green beans.
  • Fresh Coriander ½ cup washed and chopped.
  • 1 tablespoon fresh Lemon Juice.

Method: Soak Channa over night. Boil with 1 teasp of Ginger and Garlic, till soft.

In a large heavy bottomed pot. Place enough cooking oil to fry Onions (I like to fry the onions until they are very well browned/caramelised, and then move on to the next step ).

When onions start to brown add in the Coriander, Cumin, and the Curry Powder.

Keep frying and add the Ginger and Garlic (I fry until fragrant and spices are toasted), then, add the tomatoes.

Then spinach and green beans [optional].

And potatoes .

Now add the Dahl, strained, and add the chicken stock in water. Salt to taste.

Just before serving [20 mins or so] add ½ cup chopped fresh coriander.

Cover and bring to a boil, then reduce heat and simmer for 30 mins. Place in a 350 oven for 1 hour (I don’t put this in the oven, I just keep it on the stove until it’s the right consistency).

Before serving add Lemon Juice.

Serve with Basmati Rice [ 1 cup dry rice to 1 ½ cups water.]

Rinse rice before cooking. Bring to a boil, as soon as it boils add a lid and turn heat to simmer

This recipe can be eaten as a curry or more water can be added and the dahl smushed and served as a soup.

Channa dal

This is Channa Dhal

 

Note: the Channa is not the large chick peas from the cans, but the small dry ones that can be purchased at the Health food store or the Indian food store.

Split peas and a mixed dahl can be used instead of Chick Peas [Channa dahl], but the texture and consistency will not be the same.

 

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Filed under food, Grains, Main Course, Protein, Vegetarian (lacto/ovo)

Dhal with Spiced Tomatoes and Potatoes

  • 1 medium baking potato, peeled and cut into 1/2″ cubes
  • 1/4 cup red lentils, picked over, rinsed, and drained
  • 2 tablespoons canola oil
  • 1 onion, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1 1/4 teaspoons garam masala
  • 1 teaspoon cumin seeds
  • 1 pound plum tomatoes, chopped (or equivalent canned)
  • 1 (15 1/2 oz) can chickpeas, rinsed and drained
  • 1 tablespoon peeled, minced fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh cilantro

Bring a large saucepan of lightly salted water to a boil. Add potatoes, return to a boil, and cook until fork-tender, 7 minutes; remove with a slotted spoon and set aside, reserving the cooking liquid.

Add lentils to the same saucepan and return cooking liquid to a boil. Cook until lentils are tender but still hold their shape, 8-10 minutes; drain and set aside.

Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion, jalapeño, garam masala, and cumin seeds. Cook until onion begins to soften, 3-4 minutes. Stir in the potatoes, tomatoes, chickpeas, ginger, and garlic. Cook, stirring occasionally, until tomatoes soften and potatoes are tender, 4-5 minutes. Stir in lentils and cook until heated through, 1 minute. Remove from the heat and stir in cilantro.

Serve on top of basmati rice.

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Filed under food, Main Course, Protein, Vegetarian (lacto/ovo)