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curry
(Vegan) Peanut-Roasted Broccoli and Cauliflower, Thai Yellow Curry
Fresh broccoli and cauliflower cut into small florets, then tossed in a mixture of coconut oil, chopped peanuts, lemongrass, kaffir lime leaves and a pinch of blonde palm sugar. Oven roasted at high heat until fork tender and partially caramelized, then served over a curry of coconut milk, galangal, red chilies, star anise and coriander..
Related articles
- Our Bangkok Vegan Kitchen- Green Curry (themenopausalminimalist.wordpress.com)
Vegan Rajmah with Green Tea-Germinated Brown Rice
Dark red kidney beans in a curry of fresh ginger, onions, garlic, tomatoes and chilies with toasted cumin and coriander, turmeric and cilantro, served over a bed of green tea-germinated brown rice..
Germinated brown rice is approximately 10-20 times higher in protein and amino acids (including GABA) than white rice. Soaking the rice in freshly-brewed green tea adds a pleasing flavor and increases the medicinal value. It also helps to prevent the rice from spoiling during its 18-24 hour germination period.
For more information about germinated brown rice, please see this excellent article at Kitchen Stewardship
Watermelon Curry with Pan-Seared Shrimp
The warm heat of Kashmiri chili with fresh ginger, garlic, toasted spices and cooling, fresh watermelon, served with pan-seared, wild Gulf shrimp and aged Basmati rice..
Watermelon Curry with Pan-Seared Shrimp
1/2 pound fresh shrimp, peeled & deveined
2-1/2 cups fresh watermelon, cut into 3/4-inch cubes, divided
1/3 cup diced onion
3 garlic cloves
1-1/2 tablespoons ghee or clarified butter
1-inch piece true cinnamon
1 tablespoon Kashmiri chili powder
1 inch fresh ginger, peeled
1 tablespoon whole coriander seeds, toasted
1 teaspoon whole cumin seeds, toasted
1 teaspoon nigella sativa (charnushka)
1/2 teaspoon turmeric
pinch of sugar
sea salt and black pepper to taste
1 fresh lemon
Combine garlic, coriander, cumin, nigella, turmeric, ginger and sugar in a large Molcajete (a mortar made of volcanic stone), using a pestle to grind into a pulp. Add half of the watermelon and grind into a thin paste. Scrape contents into a clean bowl, season to taste with salt and pepper and set aside.
Heat ghee in a heavy-bottomed saucepan over medium-low heat. Place cinnamon in hot ghee and cook until it begins to unfurl, about 5 minutes. Don’t let the butter burn.
Remove cinnamon and discard; increase heat to medium high. Once the ghee is shimmering, add the onions and shrimp and sear quickly until very lightly-browned, about 2 minutes. Add watermelon and spice mixture, and let sizzle and fry until thickened, about 3 minutes.
Add remaining chunks of watermelon, stir to combine and heat another 2 minutes. Squeeze a fresh lemon over the top and serve hot with aged basmati or naan, if you like.
Caribbean Goat Curry
A riff on the familiar Jamaican dish, this version adds sweet potatoes and fresh scallions to the long-simmered goat, fresh ginger, garlic and tomatoes. Scotch bonnet peppers and Caribbean curry powder add a quickly-building, lingering heat..
Caribbean Goat Curry
Sear a pound of cubed local, pastured goat in a very hot, greased Dutch oven until nicely browned on all sides. Add a chopped yellow onion and cook, stirring infrequently until the onions are browned, about 5 minutes. Add a chopped Scotch bonnet pepper (2 if you’re brave), a clove or two of minced garlic, a teaspoon or so of freshly-minced ginger and stir to combine.
Add a tablespoon of good Caribbean curry powder (turmeric, cumin, coriander, fenugreek, star anise, black pepper and the all-important allspice) and fry until fragrant.
Reduce heat to medium and add 2 cups of chopped tomatoes, half a tablespoon of vinegar, a few sprigs of fresh thyme and enough stock (preferred) or water to just barely cover the meat.
Bring the pot to a boil, then lower heat, partially cover and simmer until the meat is tender and the liquid has reduced in volume by about 1/3, about 4-5 hours, adding diced sweet potatoes during the last hour. Remember to give the pot a stir once an hour and add a little liquid if needed to keep it from drying out.
Adjust flavor with sea salt and black pepper if you think it necessary, then ladle into bowls, top with slivered scallions and a sprig of thyme and serve immediately.
(Vegetarian) Sweet Potato Curry with Aged Cashew Basmati
Deep crimson in color with a slightly fruity flavor and mild to medium heat, Kashmiri chiles (Kashmiri mirch) are in such demand that there just aren’t enough to go around. Combined here with ghee-fried onions, garlic, fresh ginger, Ceylon cinnamon and diced sweet potatoes..
Sweet Potato Curry with Aged Cashew Basmati
2 tablespoons ghee (substitute raw coconut oil)
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1-2 small green chilies, stemmed, seeded and minced
1 large ripe tomato, diced
1 4″ section fresh curry leaf
1 3″ piece Ceylon cinnamon
2 tablespoons Kashmiri mirch
1 teaspoon turmeric
1 teaspoon cumin seeds
2 cups sweet potatoes, peeled and diced
2 cups vegetable stock
1/2 cup unsweetened coconut cream, plus extra for garnish
1/4 cup fresh coriander leaf, chopped
sea salt and black pepper
Melt the ghee in a heavy skillet over medium-low heat until shimmering. Add onions and chilies and gently fry until tender. Add cumin, curry leaves and cinnamon and cook 5 minutes, stirring often.
Add Kashmiri murch and turmeric and stir to form a paste. Continue to stir and fry for 2 minutes, stirring constantly. Add tomatoes, sweet potatoes and stock, partially cover and simmer until potatoes are tender, about 30 minutes.
Remove from heat and stir in coconut cream and coriander. Season to taste and serve immediately over aged cashew basmati.
Like fine wine, basmati rice tends to improve with age. High quality basmati may be stored for up to 10 years to enhance its flavor, bouquet and cooking characteristics.
This post is part of Meatless Monday!
Related Articles
- Sweet Potatoes, 10 Ways: Meatless Monday Recipe Roundup (blisstree.com)
- Recipe From Harlem Community Farm Share (harlemworldblog.wordpress.com)
(Vegan) Curried Carrot Soup with Roasted Cashews and Coconut Cream
Heirloom carrots are simmered in vegetable stock with yellow onions, green chiles, ginger and garlic and seasoned with toasted coriander and cumin. Served with turmeric-scented basmati, roasted cashews and fresh cilantro.
Curried Carrot Soup with Roasted Cashews and Coconut Cream
For the Soup
1 bunch fresh carrots, trimmed, scrubbed and coarsely chopped
2 small yellow onions, coarsely chopped
2 cloves garlic, peeled
1-1/2 teaspoons freshly-grated ginger
1 teaspoon cumin seeds
2 tablespoons coriander seed
1/2 teaspoon fenugreek
1/2 teaspoon mustard seeds
1 tablespoon paprika
1 small sprig fresh curry leaves
1-2 fresh green chiles, chopped
1 tablespoon virgin coconut oil
1-1/2 cups vegetable stock
1/2 cup coconut milk
sea salt and freshly-ground black pepper
rice
cashews
cilantro
coconut cream
Roast carrots in a 350 degree oven for 15 minutes. Add onions, garlic, coriander and cumin seeds and roast 15 minutes more.
Melt coconut oil in a Dutch oven over medium heat. When shimmering add curry leaf, fenugreek, mustard, chiles and coriander seeds. Cook until the mustard seeds begin to pop and the curry leaves are crisp. Stir in paprika and ginger and cook 1 minute.
Add roasted vegetables and stock and simmer 15 minutes. Working in batches if necessary, carefully puree soup in a blender until smooth. Strain into a clean pot and simmer 10 minutes. Whisk in coconut milk and simmer 5 minutes. Season to taste with salt and pepper.
To serve, place a mound of turmeric-scented basmati in a bowl and ladle soup all around. Spoon a little coconut cream over the rice and swirl into the soup. Garnish with toasted cashews, minced chiles and chopped cilantro.
Grilled Lamb Sausages with Madras Curry Paste and Sprouted Wheat Naan
Local, pastured lamb is ground with garlic, cumin, sea salt and black pepper, stuffed in a casing and refrigerated overnight before being grilled with yellow onions and green chiles. Dressed with Madras curry paste with nigella and fresh cilantro, then rolled in sprouted wheat naan..
Grilled Lamb Sausages with Madras Curry Paste
For the Sausage
1 pound freshly ground lamb shoulder, about 75% lean, cubed
2-3 cloves garlic, chopped
1/2 teaspoon cumin seeds
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon fine sea salt
about 5 feet lamb casing
Combine lamb, garlic, cumin, salt and pepper together in a bowl. Wrap tightly and refrigerate overnight. Thoroughly wash and drain casing, then place it onto the sausage maker attachment of a stand mixer. Grind the meat mixture into the casing, twisting individual sausages off at about 4 inches. Refrigerate until ready to use.
For the Curry Paste
1/4 cup coriander seeds
1/2 teaspoon nigella
1 teaspoon freshly-ground black pepper
1 teaspoon ground mustard seeds
1 teaspoon chili powder
2 tablespoons ghee
1 tablespoon freshly-grated ginger
2 cloves garlic, minced
1/2 teaspoon vinegar
1/4 heavy coconut milk
2 tablespoons fresh cilantro, torn
Toast the coriander in a dry skillet, allow to cool, then combine with mustard and chili powder.
Heat ghee in a heavy skillet over medium heat, then fry spice mixture until the butter oil separates, about 5 minutes. Add vinegar, ginger and garlic and cook 2 minutes.
Add coconut milk and nigella and simmer until thickened, about 5 minutes. Stir in cilantro and remove from heat.
For the Naan
2 cups sprouted wheat flour
1/2 cup organic all-purpose flour
1/4 cup fresh whole milk
3/4 cup plain, whole milk yogurt
1 package yeast
1 teaspoon non-refined sugar
1/4 teaspoon aluminum-free baking powder
1/2 teaspoon fine sea salt
2 tablespoons ghee, melted
Warm the milk in a saucepan, then pour into a bowl and stir in the yeast. Allow to stand until frothy, about 10 minutes.
Sift flours, sugar, baking powder and salt into a bowl and form a well in the center. Slowly add ghee, yogurt and milk and knead until soft and pliable, about 10 minutes. Cover the dough and allow to stand in a warm place until doubled in size, about 2 hours.
Divide the dough into lemon-sized balls, then roll and stretch into the shape of a 1/4 inch-thick teardrop. Place naan on a large, flat griddle and bake in a 475 degree oven until puffy and slightly crisp, about 2-3 minutes on the 1st side and 1-2 minutes on the 2nd side.
To Assemble
Grill or pan fry sausages until crisp and brown and the juices run clear, about 15 minutes depending on heat source. Cook onions and chiles in similar fashion.
Place a sausage into the middle of a small naan and top with curry paste, onions and vegetables. Roll and eat hot dog-style.
Chappal Kebab with Fresh Green Chutney and Almond-Raisin Basmati
Freshly-ground pastured lamb with onions, garlic, chiles and toasted spices is sizzled in cardamom-scented ghee and served over almond-raisin basmati with a chutney of fresh mint, coriander, ginger and yogurt..
Chappal Kebab with Fresh Green Chutney and Almond-Raisin Basmati
For the Chutney (adapted from a recipe by Madhur Jaffrey)
2 tablespoons fresh mint leaves
2 tablespoons fresh coriander leaves
1 1/2 teaspoons fresh ginger
1/3 cup plain yogurt
1 teaspoon freshly-squeezed lemon juice
sea salt and freshly-ground black pepper
Wash fresh mint and coriander (cilantro) leaves, pat dry and place in the bowl of a food processor along with the ginger, yogurt and lemon juice. Pulse until finely chopped, then season to taste with salt and pepper. Refrigerate until ready to serve.
For the Rice
1 cup basmati rice
2 cups chicken or vegetable stock
2 tablespoons raisins, chopped
2 tablespoons raw almonds, blanched, peeled and chopped
1 tablespoon dried rose hips (optional)
1 teaspoon good curry powder
Cook rice in stock in the normal manner, then add raisins, almonds, rose hips and curry. Stir to combine. Add 1 1/2 tablespoons pan juices from the following recipe just before serving.
Chappal Kebab
1 teaspoon cumin seeds, toasted
2 teaspoons coriander seeds, toasted
6 cloves
1 tablespoon sweet cinnamon shards
1 teaspoon black peppercorns
1/3 of a whole nutmeg
1 pound freshly-ground pastured lamb
1/2 small yellow onion, diced
2 cloves garlic, minced
2 hot green chiles, minced
2 tablespoons ghee
6 green cardamom pods
1 sprig fresh curry leaves
1 fresh bay leaf
Grind the first 6 ingredients together in a coffee or spice grinder and set aside.
Loosely combine ground lamb together in a bowl with onions, garlic, chiles and ground spices. Divide mixture into 8 2oz pieces, using your hands to roll each into a not too-tightly packed ball, then set aside.
Heat ghee in a heavy skillet over medium heat until shimmering. Add cardamom pods, bay and curry leaves and sizzle 2 minutes. Add lamb and cook until cooked through and crispy-brown on the outside, about 15 minutes. Briefly set aside to drain, then strain some of the butter & pan juices into the rice.
To serve, spoon rice into the center of a serving dish and arrange lamb over the top. Dress with chilled green chutney and serve immediately.
Mary had a little lamb. I ate it with curry and rice.
Freshly-ground local, pastured lamb is seasoned with sea salt and freshly-ground black pepper before being seared in blazing-hot grass-fed ghee with hulled cardamom, sweet cinnamon shards, mustard seeds, fresh ginger and green chilies, tomatoes and garlic. The pan juices are combined with turmeric, sweet paprika and coconut milk and reduced until thick.
Short grain rice is simmered with 4x its own weight in homemade bone broth with golden fried onions, toasted cumin and coriander, fresh English peas and a pinch of saffron..
Lamb Curry with Rice and English Peas
Curry in a hurry!
Red Lentil Dahl with Spinach and Curried Yogurt
With approximately 26% of their calories from protein, lentils have the third-highest level of protein by weight, of any plant-based after soybeans and hemp. Lentils are an important part of the diet in the Indian subcontinent, which has large vegetarian population.
Made with spices of Ayurvedic importance, this is a powerfully healthy and healing dish..
Red Lentil Dahl with Spinach and Curried Yogurt
Serves 2 (adapted from a recipe by the Post-Punk Kitchen)
1 tablespoon ghee
1 small yellow onion, chopped
1 1/2 teaspoons fresh ginger, grated
2 garlic cloves, minced
1 cup fresh spinach, chopped
1 teaspoon sea salt
1/2 cup dried red lentils, rinsed and picked over
1 tablespoon tomato paste
2 cups vegetable stock
2 plum tomatoes, chopped
juice of 1/2 lime
1/4 cup fresh cilantro, chopped
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
3 whole cloves
1/2 teaspoon hulled cardomom
1 teaspoon turmeric
1/2 teaspoon black pepper
2 dried red chiles, seeded
1/4 cup plain yogurt
1 teaspoon good curry powder
Toast whole spices in a dry skillet over medium heat, shaking often until fragrant, about 5 minutes. Transfer to a spice grinder and pulse with chiles. Set aside.
Heat ghee in a heavy skillet over medium heat and fry onions until golden. Add tomatoes and cook until most of the liquid has evaporated. Add ginger, garlic, turmeric, black pepper and toasted spices and fry 5 minutes.
Add vegetable stock and lentils and bring to a boil, then reduce heat and simmer until lentils are tender, about 20-25 minutes. Add spinach and cook 3 minutes, then add lime and cilantro, adjusting consistency with tomato paste if necessary.
Serve over brown basmati and top with a dollop of curried yogurt.
This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.
Lamb Vindaloo with Cardamom Pea Puree
Lamb is slow-simmered in coconut milk, onions, garlic and coarse mustard, then topped with curry-fried onions and served with puréed peas with cardamom. A classic Goan dish..
Lamb Vindaloo with Cardamom Pea Puree
For the Vindaloo
1 1/2 pounds boneless lamb (I’m using leftover roast leg of lamb)
1 yellow onion, quartered and thinly sliced
8 cloves garlic, minced
1 tablespoon ghee
1 teaspoon cracked coriander seeds
1 tablespoon turmeric
1 teaspoon cracked black pepper
1 1/2 teaspoons cumin seeds
1 teaspoon freshly-grated ginger
1 teaspoon cayenne
2 tablespoons coarse mustard
1 tablespoon champagne vinegar
1-2 fresh hot chiles, thinly sliced
1 1/2 cups thick coconut milk
Combine the vinegar, mustard and spices in a bowl. Stir into a thick paste.
Fry the onions in ghee until golden brown, then add the garlic and ginger and sauté 30 seconds. Add the spice paste and fry for 1 minute, stirring continuously. Add the lamb and fry for 3 minutes.
Reduce heat to low, stir in coconut milk, cover and simmer until tender, about 75 minutes. Stir occasionally and add a little water if needed.
For The Peas
12 oz fresh English peas
1 tablespoon pastured butter
1/2 teaspoon freshly-ground green cardamom
1 cup filtered water or stock, approximately
1 tablespoon curly parsely
salt and pepper
Boil the peas in 1/4 inch of water with butter and cardamom until just tender, about 2 minutes. Transfer to a food processor , add parsley and pulse until nearly smooth. Season to taste with salt and pepper.
For the Curry-Fried Onions
1/4 yellow onion, thinly sliced
1 tablespoon ghee
1/2 teaspoon curry powder
1/2 teaspoon salt
sprigs of fresh parsley
Heat ghee over medium heat until shimmering, then add onions and curry powder and fry until crisp. Add parsley and fry a few seconds more. Season with a little salt and let drain on a napkin for a few moments.
To Serve
Spoon pea purée onto a serving plate and ladle vindaloo over the top. Garnish with curry-fried onions and parsley and serve immediately.
Sprouted Brown Rice Curry
A thick, rich soup of sprouted brown rice, corn, curry, red chiles and coconut cream, topped with toasted cashews..
Sprouted Brown Rice Curry
Makes about 4 servings
2 cups germinated brown rice (GBR)
1 1/2 cups dent corn, soaked
2 cups vegetable stock
3 cups filtered water
1 small white onion, diced
2-3 fresh red chiles, thinly sliced
1 tablespoon safflower threads, soaked
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 tablespoon ghee
1/3 cup coconut cream
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
1/2 black pepper
1 1/2 teaspoons turmeric
1/2 teaspoon fenugreek
2 teaspoons curry leaves
raw cashews
raw coconut flakes
To germinate rice, place in a bowl and cover with 100 degree water. Cover loosely and allow to stand on the counter, changing water 2-3 times a day until germinated, 18-48 hours.
Toast coriander and cumin seeds in a dry skillet until fragrant. Transfer to a spice grinder and process along with mustard seeds, peppercorns, turmeric and fenugreek.
Sauté chiles, onions and garlic in ghee until softened.
Combine vegetable stock and water and bring to a boil. Stir in corn and simmer 20 minutes. Stir in rice, cover and simmer 20 minutes. Add spices, curry leaves, onions, garlic, chiles, safflower threads and coconut cream and simmer until thickened, about 15 minutes. Adjust flavor with salt if necessary.
Ladle into bowls and garnish with cilantro, toasted cashews and coconut flakes.
This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.
Cauliflower Gobi, Scallion and Black Lemon Pancakes
Cauliflower florets in a tomato curry with onions, ginger and whole spices, served with savory garbanzo flour pancakes with scallions and black lemon..
Cauliflower Gobi, Scallion and Black Lemon Pancakes
For the Pancakes
8 oz garbanzo flour
1 cup filtered water
3 tablespoons ghee or melted butter
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon black lemon
1 teaspoon aluminum-free baking powder
2-3 scallions, thinly sliced
Mix all ingredients together in a glass bowl and allow to stand 15 minutes. Heat ghee or butter in a heavy skillet over medium heat. Ladle in batter to form 3″ pancakes. Cook until golden brown on both sides, then drain on paper towels.
For the Gobi
1/2 white onion, diced
6 plum tomatoes, peeled and crushed through your fingers
6 large cauliflower florets
2 cloves garlic, minced
1 1/2 teaspoons fresh ginger
1-2 small green chiles, minced
1 teaspoon hulled cardamom seeds
1 teaspoon nigella seeds
1 teaspoon cumin seeds
1 tablespoon curry leaves, chopped
1 teaspoon true cinnamon nibs
1 1/2 teaspoons turmeric
1 1/2 teaspoons poivron rouge
1/2 teaspoon black pepper
1/2 teaspoon amchur (mango) powder
ghee or clarified butter
Sauté the onions, garlic, ginger, chiles and whole spices in ghee until fragrant, about 5 minutes. Add turmeric, paprika, pepper and amchur and stir until thickened.
Add tomatoes, cauliflower and curry leaves and simmer until tender, about 20 minutes. Season with salt and pepper if necessary.
Spoon gobi over pancakes and serve immediately.
This post is part of Meatless Monday, an initiative of The Monday Campaigns,
in association with the Johns Hopkins’ Bloomberg School of Public Health.
Curry Roasted Cauliflower and Chickpeas
Because the fridge was nearly empty today, I took the opportunity to completely empty it out and give it a good cleaning. While I was at it, I threw away the few remaining bottles and jars of processed stuff. For now, at least, my fridge contains nothing but fresh whole foods and homemade stuff.
Because the fridge was nearly empty today, there wasn’t much on hand to make dinner with. Half a head of cauliflower, a few inches of leek, a can of chickpeas and some spices was pretty much it. Seems a perfect challenge for The Nourishing Gourmet’s Pennywise Platter..
Curry Roasted Cauliflower and Chickpeas
Wash, trim and separate fresh cauliflower into small, individual florets.
Drain and rinse 1 BPA-free can of chickpeas.
Combine cauliflower, chickpeas, melted ghee (clarified butter) or coconut oil, some good curry powder, sea salt, black pepper, cumin and coriander seeds and a little lemon juice in a bowl. Don’t spare the fat, and don’t spare the spices.
Spread the mixture single-layer on a parchment paper-lined baking sheet and roast in a 375 degree oven (just shy of the fat’s smoking point) until caramelized and tender, about 45-60 minutes. Toss 2 or 3 times to ensure even cooking, adding the sliced leeks about 1/2 hour into the cooking process.
Garnish with some sprouts for additional protein and visual appeal.
I only used 1/2 of the chickpeas, so I roasted the rest of them with a Moroccan blend of cumin, ginger, sea salt, pepper, cinnamon, coriander, cayenne, allspice and cloves. This will make a healthy snack for later..
(from Kalyn’s Kitchen)
Crispy Roasted Chickpeas
Murgh Jalfrezi Pilau
A simple, inexpensive, healing curried chicken with rice..
Murgh Jalfrezi Pilau
Pastured chicken thighs, peppers, onions, tomatoes, ginger, cardamom, coriander, lemon juice, cilantro, cumin, chili pepper, turmeric, sea salt, black pepper and saffron.
Toast whole spices in a dry skillet over medium-low until fragrant, perhaps 5 minutes.
Add ghee, pastured butter or coconut oil to the pan and sauté chicken until brown on both sides. Add vegetables and a little filtered water or chicken stock and remaining spices, cover and simmer until fork-tender (about 30 minutes). Brighten with fresh cilantro and a little lemon juice just before serving.
Meanwhile, cook basmati rice in filtered water and/or coconut water and/or chicken stock with curry leaves (optional) until most of the liquid is absorbed, add saffron threads (optional) and seedless raisins, cover two minutes until raisins are plump.
Serve garnished with a dollop of yoghurt or Crème fraîche for a cooling contrast to the spicy curry.
This post is part of the Pennywise Platter at The Nourishing Gourmet
Punjabi Gobi with Onion and Garlic Naan
Gobi is a dry curry of cauliflower, tomatoes, ginger, onions and toasted spices. Naan is an oven-baked flatbread commonly served in South Asia..
Punjabi Gobi with Onion and Garlic Naan
For the naan (adapted from Anjum Anand)
3 oz organic all-purpose flour
1 oz organic whole wheat flour
1 tsp non-refined sugar
1/4 tsp salt
1/4 tsp aluminum-free baking powder
2 oz organic plain yoghurt
2 oz filtered water
3 cloves garlic
2 green onions
Sift the dry ingredients together in a glass bowl. Combine with yoghurt and water and let stand in a cool place for 2 hours to break down some of the phytic acid.
Roll dough into a ball, set in an oiled bowl, cover and let stand in a warm place until doubled, about 1-2 hours.
Knead the dough by hand for 10 minutes, adding very small quantities of flour or water as may be needed to achieve a soft, flexible dough.
Roll the dough out into 1/4 inch thick ovals and cook on a pizza stone in a 450 degree oven until brown, about 2-3 minutes per side.
For the Gobi
Core, trim and wash cauliflower (1/2 head per 2 servings) and split into individual florets. Steam until partially cooked, then plunge into ice water to stop the cooking process.
Chop 1 plum tomato, 1 small yellow tomato, 1/2 yellow onion, 1 tablespoon ginger, 1 or 2 green chilies and a handful of fresh cilantro.
Gather 1 tablespoon each turmeric and chopped curry leaves, 1 teaspoon each of cumin seed, methi and paprika, and 1/2 teaspoon each of black pepper, nigella, ajwain and sea salt. These spices are commonly available in Indian food markets or by mail order. Don’t worry about it if you don’t have this exact combination.
Toast the whole spices in a dry skillet until fragrant, about 3 minutes.
Add the tomatoes, onions and peppers and cook until just softened, about 2 minutes.
Add the remaining ingredients (except cilantro) and cook over medium-low heat, stirring often until cauliflower is tender, about 15 minutes.
Add cilantro and 1 tablespoon ghee. Toss to combine and serve with hot naan.
Pindi Chana
Spicy chickpea curry simmered in a tomato base with whole spices, potatoes and onions..
Canned garbanzo beans work well here- try to use an organic brand that comes in a glass jar or a non-BPA lined can.
Cut potatoes into 1/4 inch dice and sauté in ghee over medium-low heat until softened, about 10 minutes. Increase heat to medium and add diced onion, whole cardamom, cloves, slit red chilies, bay leaf, cumin, coriander, fenugreek, curry leaves and cinnamon. Sauté until spices are fragrant and onions are golden brown, about 7 minutes.
Add chopped tomatoes, garbanzos, turmeric, paprika and ginger and 1/2 cup of filtered water. Cover and simmer over low heat until beans are tender, about 30-45 minutes.
Serve topped with minced onion and accompanied with grilled flat bread.
Middle Eastern Lamb Chops with Curried Kuskus
Lamb chops in spicy Tunisian harissa and Mediterranean curried kuskus with peas and carrots.
Curry blend with dried vegetables, harissa, cumin, cinnamon, mint, savory, chicken stock, tomato puree, kuskus, kosher salt, lemon juice, lamb chops, tomato, carrot, celery, green onion, garlic and peas.
Preheat oven to 400 degrees. Sprinkle kosher salt on lamb chops and set aside at room temperature.
Peel, seed and crush 2 tomatoes, setting 1 aside. Cook the other tomato over medium-low heat with garlic, tomato puree, cumin, cinnamon, mint, savory and harissa to taste until thickened, about 15 minutes. Reduce heat to lowest setting.
Arrange the lamb chops in an iron skillet with enough port wine to just cover the bottom of the pan. Spoon spicy tomato sauce over each chop, coating well. Place in oven and cook 15 minutes. After 15 minutes, flip the chops, cover with more sauce and add more port if the pan is dry. Cook another 10-15 minutes until the internal temperature reaches 125 degree for medium-rare. Remove pan from oven and allow chops to rest 5 minutes.
Meanwhile, prepare the coussous. Saute the carrots, celery and green onions in a little oil until soft, about 3-4 minutes. Add the curry mix and chicken stock and bring to a boil. Add the kuskus and peas, reduce heat to low cover, and cook until done, about 8 minutes. Fluff with a fork.
Add reserved chopped tomato to the sauce and heat through.
Serve the chops with additional sauce over the top.
Rating ♦ ♦ ♦ ♦ ♦
Curried Egg Salad Sandwiches
Red onion, lemon juice, mayonnaise, mustard, pepper, curry powder, eggs, celery and cilantro.
Place eggs into pan and cover with cold water. Turn heat on high. As soon as the water begins to boil, cover the pan and remove from the heat. Allow to sit precisely 10 minutes (f you want to see a perfect soft-boiled egg, pull one out at 6 minutes. Top it and season with S & P).
Pour off the hot water and transfer the eggs to a bowl of ice water. Allow to sit until thoroughly cooled, at least 10 minutes. Tap egg on counter and roll back-and-forth. Beginning from the large end, peel the shell away in a near-continuous strip. Yeah, right.
Dice eggs and add the rest of the ingredients and toss with a fork until just combined. Adjust seasoning with S & P if needed.
Serve with field greens on toasted pumpernickel. The egg salad isn’t actually green, by the way- that’s just a photo/lighting anomaly.
Because I’m weird, though, I eat my egg salad sandwiches with lots of Mexican hot sauce.
Curried Lamb with Peas and Lentils
Trim any excess fat and cut leftover roast lamb into bite sized pieces. Toast cardamom, coriander, mustard seeds and bay in coconut oil until the seeds begin to pop out of the pan. Add the cubed lamb and continue to cook until meat is nicely browned.
Transfer the lamb to a dutch oven, adding enough stock and tomato puree to cover the meat. Cover and simmer about 1 and 1/2 hours. Add black gram lentils, peas, tomatoes, ginger, chili powder, curry powder and cilantro, and simmer another 1/2 hour.
Heat a naan on a skillet and serve with lamb and yoghurt or sour cream.
Rating ♦ ♦ ♦ ♦ +