Cook or buy a can of cooked chickpeas.
Thinly slice 2 medium onions and saute a tthe bottom of a big soup pot. Sprinkle liberally with curry powder. Cube 2 potatoes (I like red potatoes here) and add in with the onions. Add more curry if needed. slice a red bell pepper and add to the potatoes and onions. Add 3-4C cooked chickpeas in liquid and reduce heat to med-low. Allow to simmer for 5 minutes. Add one or more chopped zucchini and more curry powder if needed. Continue to simmer until zucchini is soft. Add salt, garnish with cashews, walnuts and/or fresh cilantro if desired. Good alone or over rice.
Showing posts with label curry. Show all posts
Showing posts with label curry. Show all posts
Friday, October 23, 2009
Tuesday, October 13, 2009
what we need more of... is soup! Rainy October Soup Fun fest
Two awesome and really super easy recipes for a good hearty vegetable soup.
Veggie Chowder
thinly slice 2 small onions and several mushrooms (creminis are my fave here). Grab a bag or can of corn and a family size can of cream of mushroom soup. Also a couple potatoes, cubed. Put a large soup pot on your burner, add a little oil and turn on med-high heat. Add the onions and potatoes. Once the onions are translucent, add the mushrooms. When everything is looking maybe 50-75% cooked, add and reconstitute the mushroom soup and the can or bag of corn. Let simmer on low for 30-60 minutes, until onions and potatoes are tender. Add fresh pepper and serve.
Lentil Dal
Thinly slice 2 small onions and 2-3 medium potatoes. Get out curry powder and a soup pot. At med-high heat, add the onions and potatoes to the pot with some oil and add copious amounts of curry to the mix. When onions are translucent, add 2 cups dry picked over brown lentils and fry for a couple minutes with the curry potatoes and onions. Add water to cover and reduce heat to med-low. Lentils should be done in 20-30 minutes, simmer longer for a creamier soup. Garnish with sour cream or whole fat yogurt and cilantro.
Veggie Chowder
thinly slice 2 small onions and several mushrooms (creminis are my fave here). Grab a bag or can of corn and a family size can of cream of mushroom soup. Also a couple potatoes, cubed. Put a large soup pot on your burner, add a little oil and turn on med-high heat. Add the onions and potatoes. Once the onions are translucent, add the mushrooms. When everything is looking maybe 50-75% cooked, add and reconstitute the mushroom soup and the can or bag of corn. Let simmer on low for 30-60 minutes, until onions and potatoes are tender. Add fresh pepper and serve.
Lentil Dal
Thinly slice 2 small onions and 2-3 medium potatoes. Get out curry powder and a soup pot. At med-high heat, add the onions and potatoes to the pot with some oil and add copious amounts of curry to the mix. When onions are translucent, add 2 cups dry picked over brown lentils and fry for a couple minutes with the curry potatoes and onions. Add water to cover and reduce heat to med-low. Lentils should be done in 20-30 minutes, simmer longer for a creamier soup. Garnish with sour cream or whole fat yogurt and cilantro.
Monday, September 28, 2009
cold curry and pasta salad
I've been going to the sunset valley farmers market recently, and I bought another pesto from sgt peppers - red curry, which is mainly roasted red peppers and curry powder, with some sunflower seeds (in place of the pine nuts) and some parm.
TO prep for this recipe, I've already cooked up some chickpeas and have them stored in the fridge in their cooking broth, canned in fine too, you'll need about a cup of chickpeas for this recipe.
For the pasta, I like bowties (farfalle) or cavatappi, but gemelli would work well too.
Get a large pot of water on high heat for the pasta and a large saucepan for the curry sauce. Add a little oil to the pan, preferably peanut or olive. Finely chop a small onion and saute. Dice 3-4 medium roma tomatoes and set aside. Finely dice (like 1/4" cubes) a zucchini and a summer squash and add to the pan with the onions. Add the tomatoes to the pan when the onions begin to look translucent and reduce heat to medium. Season liberally with curry powder and a littel salt and pepper. Add 1 C cooked chickpeas with some liquid and reduce heat to medium low. Let simmer while you cook the pasta (probably 8-10 minutes). Drain the pasta and place in a large bowl or tupperware container.
Add 2-4 tbsp of the pesto to the pan, reduce heat to low and gently mix until the pesto and curry mixture are combined. Pour over the drained pasta and mix. Serve chilled or hot, depending on the season.
TO prep for this recipe, I've already cooked up some chickpeas and have them stored in the fridge in their cooking broth, canned in fine too, you'll need about a cup of chickpeas for this recipe.
For the pasta, I like bowties (farfalle) or cavatappi, but gemelli would work well too.
Get a large pot of water on high heat for the pasta and a large saucepan for the curry sauce. Add a little oil to the pan, preferably peanut or olive. Finely chop a small onion and saute. Dice 3-4 medium roma tomatoes and set aside. Finely dice (like 1/4" cubes) a zucchini and a summer squash and add to the pan with the onions. Add the tomatoes to the pan when the onions begin to look translucent and reduce heat to medium. Season liberally with curry powder and a littel salt and pepper. Add 1 C cooked chickpeas with some liquid and reduce heat to medium low. Let simmer while you cook the pasta (probably 8-10 minutes). Drain the pasta and place in a large bowl or tupperware container.
Add 2-4 tbsp of the pesto to the pan, reduce heat to low and gently mix until the pesto and curry mixture are combined. Pour over the drained pasta and mix. Serve chilled or hot, depending on the season.
Monday, July 27, 2009
Palak with tofu (palak paneer)
I'm a big fan of Indian food, but don't always like to go the whole 9 yards. Paneer, a traditional inian cottage cheese, is easy to make, but time consuming (you basically boil a gallon whole milk with a quart yogurt until curds form, then strain and press those curds to form a cheese block). Tofu is a healthy tasty paneer stand in when you don't have the time to make paneer.
Cube a pound of tofu and set out on paper towels to drain. Once drained, saute with curry powder until browned ad remove from heat. Thinly slice 3 small or 2 medium white onions and saute, sprinkling liberally with curry powder until translucent. Add about 3/4 package (12oz) chopped frozen spinach (no need to thaw) and stir until thawed. Run the whole mixture through a blender or food processor, pulsing until smooth but not quite pureed with 1/2 C whole fat yogurt or sour cream. Return to the pan with tofu and simmer on low.
Start some rice - either 1 C brown or 1 C white in a saucepan with 3 C water. Bring to a boil, then simmer, covered until grain are fluffy and soft (white rice: 20 min, brown rice 30-40 min).
Cube a pound of tofu and set out on paper towels to drain. Once drained, saute with curry powder until browned ad remove from heat. Thinly slice 3 small or 2 medium white onions and saute, sprinkling liberally with curry powder until translucent. Add about 3/4 package (12oz) chopped frozen spinach (no need to thaw) and stir until thawed. Run the whole mixture through a blender or food processor, pulsing until smooth but not quite pureed with 1/2 C whole fat yogurt or sour cream. Return to the pan with tofu and simmer on low.
Start some rice - either 1 C brown or 1 C white in a saucepan with 3 C water. Bring to a boil, then simmer, covered until grain are fluffy and soft (white rice: 20 min, brown rice 30-40 min).
Wednesday, May 27, 2009
Cauliflower curry with cashews and raisins (and tomatoes and zucchini)
This is a great fast curry for cold days. Use the basic curry powder I've mentioned previously, or just experiment with a good mix of indian spices (ideally pepper, cumin, coriander and tumeric to start, add more spices as you gain confidence).
Roughly chop a head of cauliflower and cube a pound of tofu. Place both in a large saucepan and turn heat to high. Saute/simmer for 10 or so minutes, then chop 3 tomatoes and add to pan. Sprinkle with curry powder and chop two zucchini and add to pan. Add 1/2 C cashews, 1/2 C raisins, 1/2 C chopped cilantro and cover. Simmer for 20-30 minutes while cooking 1 1/2 C long grain white rice (1 1/2 C white rice, 3 C water, cover, boil and bring to a simmer for 20 mins).
Once rice and curry are done, serve together with yogurt and fresh cilantro to garnish.
Roughly chop a head of cauliflower and cube a pound of tofu. Place both in a large saucepan and turn heat to high. Saute/simmer for 10 or so minutes, then chop 3 tomatoes and add to pan. Sprinkle with curry powder and chop two zucchini and add to pan. Add 1/2 C cashews, 1/2 C raisins, 1/2 C chopped cilantro and cover. Simmer for 20-30 minutes while cooking 1 1/2 C long grain white rice (1 1/2 C white rice, 3 C water, cover, boil and bring to a simmer for 20 mins).
Once rice and curry are done, serve together with yogurt and fresh cilantro to garnish.
Thursday, April 9, 2009
4/9/09: deluxe red curry
This is red curry with all the trimmings! We had tofu, scrambled egg, avocado, broccoli, bamboo shoots, straw mushrooms, shiitake mushrooms, portobello mushrooms and white button mushrooms. Also included were a sauce of sambal and red curry paste (thai kitchen) in coconut milk. I added a little soy sauce as well. This verison of the recipe feeds 4-6.
First get your brown rice going (or white) in a deep pot. pretty much add as much rice as you want, cover by about an inch of water, put on the stove and bring to a boil, then simmer until done (probably 30-40 minutes for brown rice).
open a can of cocnut milk (we needed a 24 ounce can for this recipe) and whisk in about 2-3Tbsp of red curry paste, add thai basil leaves (washed and chopped, as much as you like)
chop a head of broccoli into florets, slice 1-3 carrots on the diagonal, and slice the mushrooms thinly. Zucchini would go well here, if you have it.
Chop a pound of tofu into cubes and stir fry in a non-stick pan until brown. Once done, let marinade in red curry and coconut.
In a large wok or frying pan, stir fry the vegetables until crisp but cooked (DON'T add the avocado yet!). If you are using canned bamboo shoots or other canned vegetables, wait until near the end to add, and I prefer to add the veggies drained of their water, personally. When the veggies are almost done, turn the heat down to medium-low and pour the tofu and sauce into the wok. Let simmer.
Beat 2-3 eggs in a bowl and gently scramble in a non-stick pan, Chop roughly with the spatula and add to the simmering curry. Add the avocado at this time as well, cut into chunks or slices.
There you go! The rice should be about done by the time you finish cooking, so ladle some curry onto the rice and have at it!
First get your brown rice going (or white) in a deep pot. pretty much add as much rice as you want, cover by about an inch of water, put on the stove and bring to a boil, then simmer until done (probably 30-40 minutes for brown rice).
open a can of cocnut milk (we needed a 24 ounce can for this recipe) and whisk in about 2-3Tbsp of red curry paste, add thai basil leaves (washed and chopped, as much as you like)
chop a head of broccoli into florets, slice 1-3 carrots on the diagonal, and slice the mushrooms thinly. Zucchini would go well here, if you have it.
Chop a pound of tofu into cubes and stir fry in a non-stick pan until brown. Once done, let marinade in red curry and coconut.
In a large wok or frying pan, stir fry the vegetables until crisp but cooked (DON'T add the avocado yet!). If you are using canned bamboo shoots or other canned vegetables, wait until near the end to add, and I prefer to add the veggies drained of their water, personally. When the veggies are almost done, turn the heat down to medium-low and pour the tofu and sauce into the wok. Let simmer.
Beat 2-3 eggs in a bowl and gently scramble in a non-stick pan, Chop roughly with the spatula and add to the simmering curry. Add the avocado at this time as well, cut into chunks or slices.
There you go! The rice should be about done by the time you finish cooking, so ladle some curry onto the rice and have at it!
Tuesday, April 7, 2009
4/7/09: pumpkin curry soup with naan
pumpkin curry soup sounds exotic, but is really easy. The hardest thing in this soup is the curry powder, which I make myself and will describe how to make here:
curry powder:
1 part tumeric
2 parts ground cumin seeds
2 parts ground coriander
1-2 parts ground gram masala, chiles, pepper, cardamom (especially elcha black), sea salt, mustard (pick and choose or use them all!). I grind these in a coffee grinder, well cleaned, then mix all the powders together in a shaker container with a pereforated top and a handle, which I think was bought at goodwill or the dollar store.
peel and cut two onions in half, then slice thinly (so you get nice thin strips of onion). saute in a deep skillet or pan (I prefer nonstick on gas stoves) until slightly translucent, then add the curry powder. I don't measure here, just dash it on until fragrant. cover the onions and set heat to low - allow to cook until nearly formless and very see-through.
While the onions are cooking, grab two 15 ounce cans of pure pumpkin, open and empty into a large deep pot, at least 8 quart capacity. rinse the cans out with warm water and add the rinse to the pot as well. This is a thick soup. If you like, add some broth, I use vegetable "better than bullion", and about 1-2 tsp of the concentrate. put over low-medium heat and cover.
once the onions are done, either: blend in food processor until nearly uniform, or add to the soup, mix, and ladle a couple cups at a time into the food processor before returning to the pot. I generally add some silk and smart balance (or use milk and butter) during the processing here, just a small amount of each to add a nice richness to the soup. Once the soup is as blended and creamy as you like, let simmer for a while and prep and cook the naans (i'll try to get a good naan recipe here, Randy makes those so I know less about this part). Garnish with sour cream and cilantro if desired. Good for cold nights!
curry powder:
1 part tumeric
2 parts ground cumin seeds
2 parts ground coriander
1-2 parts ground gram masala, chiles, pepper, cardamom (especially elcha black), sea salt, mustard (pick and choose or use them all!). I grind these in a coffee grinder, well cleaned, then mix all the powders together in a shaker container with a pereforated top and a handle, which I think was bought at goodwill or the dollar store.
peel and cut two onions in half, then slice thinly (so you get nice thin strips of onion). saute in a deep skillet or pan (I prefer nonstick on gas stoves) until slightly translucent, then add the curry powder. I don't measure here, just dash it on until fragrant. cover the onions and set heat to low - allow to cook until nearly formless and very see-through.
While the onions are cooking, grab two 15 ounce cans of pure pumpkin, open and empty into a large deep pot, at least 8 quart capacity. rinse the cans out with warm water and add the rinse to the pot as well. This is a thick soup. If you like, add some broth, I use vegetable "better than bullion", and about 1-2 tsp of the concentrate. put over low-medium heat and cover.
once the onions are done, either: blend in food processor until nearly uniform, or add to the soup, mix, and ladle a couple cups at a time into the food processor before returning to the pot. I generally add some silk and smart balance (or use milk and butter) during the processing here, just a small amount of each to add a nice richness to the soup. Once the soup is as blended and creamy as you like, let simmer for a while and prep and cook the naans (i'll try to get a good naan recipe here, Randy makes those so I know less about this part). Garnish with sour cream and cilantro if desired. Good for cold nights!
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