Based on a recipe from Vice chef Matty Matheson.
- 6 tablespoons olive oil
- 5 garlic cloves, minced
2 birds eye chiles, seeded and minced
2 long red chiles, seeded and minced
- 2 medium yellow onion, roughly chopped
- 3 Tbsp ginger, peeled
- 1/2 cup ghee
- 3 tablespoons tomato paste
- 3 tablespoons turmeric
- 2 tablespoons chili powder
- 2 tablespoons garam masala
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 3 1/2 cups tomato puree (crushed tomatoes)
- 1 tablespoon dried Fenugreek leaves
- Protein of choice (for example: 4 boneless and skinless chicken breasts, cut into 1-inch chunks (about 1 kg); a block of paneer or tofu cut into chunks; cooked chickpeas, etc
- Vegetables (for example: cauliflower floretes; frozen green peas; cubed potatoes, etc)
- 2 cups heavy cream
- 2 Tbsp unsalted butter
- handful of fresh cilantro
1. Place the olive oil, garlic, chilies, onion, and ginger in a blender or food processor and purée until smooth.
2. Heat ghee in a large dutch oven over medium-high. Add the onion purée and cook until the mixture darkens slightly and softens, about 15 minutes.
3. Add the tomato paste, turmeric, chili powder, garam masala, coriander, and cumin and cook for 5 minutes, or until dark and sticky.
4. Add in 1 1/2 cups water. Using a wooden spoon, scrape up any browned bits at the bottom of the pan.
5. Stir in the tomato puree and fenugreek leaves and increase the heat to high. Bring to a boil, then reduce the heat to maintain a simmer. Cover and cook, stirring occasionally, until thick, about 1 hour.
6. Add your protein and vegetables, and simmer until cooked, about 15 minutes more.
7. Add the cream and butter and stir to combine. Season with salt and serve garnished with fresh cilantro
Put into the Instant Pot and stir till combined:
- 2 cups dried, unsoaked pinto beans, washed and picked over
- 3 cups vegetable stock or water (I use boiling water and stock paste from a jar)
- 1 large onion, chopped
- 5 cloves garlic, peeled and chopped
- 1 jalapeño pepper, sliced or chopped (leave seeds and ribs in)
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp chilli powder
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup tomato salsa, or some tomato paste and chopped tomatoes
Close lid of Instant Pot, and set to Manual > High Pressure > 30 minutes. When pressure cooker beeps, either let stand for 10 minutes and open after releasing remaining pressure, or let pressure release naturally.
Mash the contents with a potato masher, or blend with a hand blender.
- handful of grated sharp cheddar cheese
- handful of chopped red, or sweet, onion
- small handful of chopped cilantro
Let it rest for a minute or two to let the cheese melt, then stir gently to combine. It will thicken a great deal as it cools.
My take on a recipe found on the Instant Pot web site. It could just as easily be done on a stovetop!
Serve over top of whole wheat couscous.
Sauté in the Instant Pot:
- 1 Tbsp butter (use olive oil if you want it to be vegan)
- 1 large onion, diced (about 1.5 cups)
- 1 large carrot, diced (about .5 to 1 cup)
- 4 cups cauliflower florets
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- big handful of green beans, cut into bite-sized pieces
- 1 Tbsp fresh ginger, minced
- 1 Tbsp fresh garlic, minced
When onion is translucent, add and sauté the spices until they are fragrant:
- 1 Tbsp ground coriander
- 1 Tbsp ground cumin
- 1.5 tsp smoked paprika
- 1/4 tsp Indian red chilli powder, or cayenne
- 2 tsp turmeric
- 2 tsp kosher salt
Turn off sauté and add to the Instant Pot:
- 2 or 3 cans chickpeas, rinsed and drained
- 1 28oz can stewed tomatoes, drained and cut up with scissors
- 1 can coconut milk, 13.5oz
Stir gently to mix. Put the lid onto the Instant Pot, and select “Soup”, reducing the cook time to 10 minutes. Do a quick release when the time is up.
If desired, add a handful of:
And stir. Taste and adjust for seasonings.
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.
- 225g mushrooms, chopped or sliced
- 1 clove garlic, minced
- pinch of salt and pepper
- box frozen chopped spinach, thawed, squeezed dry and chopped again
- 57g feta cheese, crumbled
- 4 large eggs
- 1 cup milk
- ¼ cup parmesan cheese, finely grated
- salt and pepper, to taste
- ½ to 1 tsp fresh or dried herbs of choice (I like za’atar)
- ½ cup mozzarella cheese, grated
Preheat oven to 350F, and coat a 9” pie plate with non-stick spray.
Sauté the mushrooms, garlic, and pinch of salt and pepper in a non-stick skillet until mushrooms are soft and all of their moisture has evaporated away, about 5 to 7 minutes.
Spread the spinach across the bottom of the pie plate, then top with the mushrooms, and finally, the feta cheese.
In a medium bowl, whisk together the eggs, milk, and parmesan cheese. Season with salt and pepper.
Pour the egg mixture carefully over the ingredients in the pie pan.
Top with the mozzarella.
Place the pie dish onto a baking sheet, and place in oven. Bake for 45 minutes or so, until top is golden brown.
Serve warm or at room temperature.
We made this at work today, and it was super quick and easy. Based on Mairlyn Smith’s recipe in her book “Healthy Starts Here!“.
- 3 cups chicken or vegetable broth
- 1 x 540ml tin of garlic & olive oil diced tomatoes (or just diced tomatoes)
- 1 x 540ml tin of black beans, drained and rinsed
- 1 cup frozen corn kernels (or fresh)
- ¼ cup salsa
- 1 Tbsp hot sauce
- 1 tsp cumin
- 1 clove garlic, or use garlic powder
- 1 cup fresh cilantro, chopped
- 1 cup thinly sliced green onions (about 5)
- 1 ripe avocado, cut into cubes or slices
- 1 lime, scrubbed well, and cut into wedges
- 40 unsalted whole-grain corn tortilla chips, or 4 fresh corn tortillas
- Bring the broth to a boil in a soup pot.
- Add the undrained tomatoes, black beans, corn, salsa, hot sauce, cumin, and garlic; bring back to a boil. Reduce heat to a simmer and cook, covered, for 5 minutes. Add cilantro, stir, and remove from heat.
- Ladle the soup into 4 deep soup bowls. Sprinkle each portion with the green onions, avocado, dividing evenly.
- Squeeze a lime wedge or two into each bowl. Crumble 10 tortilla chips into each bowl and stir gently. If using fresh tortillas, just tear into bite-sized pieces and add to each bowl.
This is a recipe from Food52. Smoked paprika is a must, as is a food processor. We serve on top of mixed greens dressed with lemon juice and olive oil, and top the patty with N’s Killer Guacamole, salsa, sour cream, and thinly sliced red onions (we don’t think it would taste good on a bun).
Serves 4 to 6
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 3 cupscooked black beans, DIVIDED (or approximately 1 1/2 cans, rinsed and drained)
- 1 1/2 teaspoons cumin powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- Black pepper to taste
- red pepper flakes, to taste
- 2/3 quick oats, plus extra as needed
- 3/4 cups fresh corn cut from cobs
- Sauté onion and garlic in the olive oil for eight to ten minutes, or until golden, soft, and fragrant.
- Add the cumin, paprika, chili powder, sea salt, and peppers to taste. Stir in the sauté pan till spices toast lightly.
- Add 2 cups of the beans and stir to coat with the spices and onions. Turn off heat.
- Add the oats to the bowl of a food processor and pulse them a few times. Add the onion, garlic, and bean mixture. Process everything together, until it’s well combined but still has texture.
- Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn, and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or bread crumbs.
- Shape mixture into six patties. Pan fry them in olive oil until golden on each side, and heated through.