adapted from Alexandra Stafford’s delicious recipe at Food52
- 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]
- 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.
- Add the lentils, coconut milk, salt, and the emptied coconut can full of water. Stir together.
- 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.
- Add the cilantro and stir gently until incorporated. Check for salt, and adjust, if necessary.
- 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.
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)
- 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 :
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).
- 2 tbsp chopped fresh cilantro
Serve with rice or naan. Even better on the second day.
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
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
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
- 1 tbsp minced peeled fresh ginger
- 1 tbsp minced garlic.
Cook, stirring, over low heat for 1 minute; do not brown. Stir in:
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.
- 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
- 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
- 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.
- Stir in the onions and 1 tsp salt, and cook, stirring constantly until the onion is softened and lightly browned, 10 to 12 minutes.
- Stir in the garlic, ginger, jalapeno, and tomato paste and cook until fragrant, about 30 seconds.
- Stir in the chicken to coat with the spices and cook, stirring often, until it is just opaque, about four minutes.
- Stir in the water and bring to a boil. Cover, reduce to a simmer, and cook until no longer pink.
- Transfer the chicken to a plate and shred into bite-sized pieces using two forks.
- Stir the tomatoes, peas, coconut milk or yogurt, cilantro, and butter into the sauce until combined, then stir in the shredded chicken.
- 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.
- 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.
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.