Tag Archives: curry

Vegetable Curry with Lentils

29 Apr

Vegetable Curry with Lentils

Ingredients: quinoa, baby spinach, sweet onion, garlic, yams, carrots, vegetable broth, coconut milk, curry powder, garlic powder, cumin, salt, cayenne, orange lentils, and cane sugar.

Saute 1 sweet onion (chopped), 6 cloves of garlic (minced), 2 yams (peeled, cubed), and 2 carrots (peeled, diced) in a large wok until onions are translucent. In a blender, combine 1 cup vegetable broth, a 14oz can of coconut milk, 1 TBSP orange Indian curry powder, 1/2 TBSP cane sugar, 1 TSP garlic powder, 1/2 TSP cumin, 1/2 TSP salt, and 1/4 TSP cayenne. Add to vegetables with 1 cup orange lentils; simmer, covered, for 20 minutes.

Serve vegetables and lentils over cooked quinoa and top with raw baby spinach. For home made flatbread follow this recipe: Mix 2 cups whole wheat flour with 1 TSP salt, add 1/3 cup oil and about 1/3 cup water. Shape dough into walnut-size balls and roll out on wax paper. Cook on lightly greased hot griddle until lightly browned. You can make these ahead of time and refrigerate to use as needed.

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Creamy Thai Chowder

11 Feb

After a long break, the creative juices are flowing and we’re trying again! This is the first of (hopefully) more recipes to come. ~Mindy

Ingredients: Potato, butternut squash, yams, sweet onion, garlic, large mushrooms, scallions, vegetable broth, honey, nut butter, oil, yellow curry paste, coconut milk, salt, and Sriracha chili sauce.

Peel and cube 1 potato, 1 butternut squash, and 2 yams. Peel and slice 1 sweet onion and 4 cloves garlic. Combine all and sauté in 2 TBSP oil. Then cover in vegetable broth and simmer in 2 TBSP honey and 1 TBSP yellow curry paste till vegetables are mushy. Puree 1/2 simmered vegetables. Mash remaining and combine. Add 1 can (13.5 oz) coconut milk blended with 2 TBSP nut butter. Sauté 3 large chopped mushrooms in 1 TBSP oil. Add to soup along with 4 chopped fresh scallions. Season with salt and Sriracha chili sauce.

Optional: Garnish with cilantro, chopped peanuts, or fresh basil.

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Experiment: Try simmering thai red chilies in with the vegetables (remove before pureeing), or add a few spoonfuls of Savory Cilantro Sauce for a spicy kick.

Curry Chicken Salad

25 Oct

Ingredients: Chicken thighs, shallots, garlic, brown rice, celery, apple, green onion, carrot, peanuts, butternut squash, shredded cabbage, mayonnaise, buttermilk, curry, cumin, ginger, garlic powder, honey, and salt.

Start by cooking four boneless skinless chicken thighs with two minced shallots and six minced cloves of garlic in a heavy bottom skillet. Chicken thighs take longer to cook than white meat, which is good because it gives the shallots and garlic time to caramelize into a savory paste. Remove the chicken and reserve the yummy shallots and garlic to use with the dressing later.

In a large bowl stir together half a cup of cooked brown rice (I like basmati because it is light and flaky), two chopped celery stalks, one chopped apple, three chopped green onions, one shredded carrot, one cup of cubed roasted butternut squash, one cup of shredded white or red cabbage, a quarter cup of unsalted roasted peanuts, and the cooled chicken thighs cut into small pieces.

For the sauce, combine half a cup of mayonnaise, one tablespoon of buttermilk, 2½ teaspoons of Indian curry powder, half a teaspoon of garlic powder, half a teaspoon of ground cumin, half a teaspoon of ground ginger, one teaspoon of salt, fresh ground peppercorns, a quarter cup of honey, and the reserved caramelized shallots and garlic.

Pour the sauce over the salad and mix it in.

This flavorful salad is great served cold all by itself, over a bed of fresh greens, or warm with pita, tortillas or naan.

Experiment: Try adding golden raisins and walnuts. Make it vegan by stir frying firm tofu instead of chicken and using vegan mayonnaise and soy milk in the sauce. Spice up the salad with cayenne, red pepper flakes, chili sauce, or another favorite hot sauce.