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Posts Tagged ‘curry powder’

3 cups chicken broth
1/2 cup onion
2 cloves garlic
3/4 teaspoon ginger, minced
3/4 teaspoon cumin, ground
1/2 teaspoon coriander, ground
3/4 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups yellow lentils
4 1/2 tablespoons lime juice
1/2 teaspoon chili powder
1/2 red chili, whole
3 cups stock

Takes 2 1/2 hours to cook.

Heat the vegetable oil in a large pot over medium heat. Sweat the onions, garlic and ginger until soft, about 3 minutes.

Add the cumin, coriander, curry powder, turmeric, salt, pepper and yellow lentils and cook for 3 minutes.

Add the coconut milk, lime juice, red chilies, and stock. Bring to a boil and reduce heat.

Simmer for 30 to 35 minutes, or until the lentils are very soft. Puree the soup if you like it smooth.

Season with salt and pepper.

If soup is too thick, thin with a little more stock. Serve the soup into warm bowl and garnish with the Coriander Chutney.

Serves 4

Coriander Chutney – never made
1 1/4 cup coriander, rough chopped
juice of 2 limes (6 tablespoons)
1 cup shredded unsweetened coconut
1/4 cup cashews, toasted
1 clove garlic, minced
1 tablesppon ginger, minced
water to loosen
1 teaspoon salt

In a blender or food processor, combine the coriander, lime juice, coconut, cashews, garlic, ginger, salt and a couple tablespoons of water. Blend until smooth, loosening the mixture with more water if necessary. Use as a garnish for soup.

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You can substitute the same quantity of black beans, black-eyed peas, kidney beans, if you prefer.

1 1/3 cups Dried Red Kidney Beans
2 tablespoon Oil
½ teaspoon Cumin seeds
1 Onion, thinly sliced
1 green Chilli, finely chopped (substitute: ¼ teaspoon Red Pepper)
2 garlic Cloves, crushed
1 in piece root Ginger, grated

2 tablespoon Curry paste (substitute 2 teaspoons curry powder with a little bit of water)
1 teaspoon ground Cumin
1 teaspoon ground Coriander
¼ teaspoon Chilli powder (reduced from ½ teaspoon)
½ teaspoon salt

14 oz can chopped Tomatoes
2 tablespoon chopped fresh coriander

1. Leave the kidney beans to soak overnight in a bowl of cold water.
2. Drain the beans and put in a large saucepan with double the volume of water. Boil vigorously for 10 minutes. Skim off any scum. Cover and cook for 1 1 ½ hours or until the beans are soft.
3. Meanwhile, heat the oil in a large heavy-based frying pan and fry the cumin seeds for2 minutes until they begin to splutter. Add the onion, chilli, garlic and ginger and fry for 5 minutes. Stir in the curry paste, cumin, ground coriander, chilli powder and salt and cook for 5 minutes.
4. Add the tomatoes and simmer for 5 minutes. Add the beans and fresh coriander, reserving a little for the garnish. Cover and cook for 15 minutes, adding a little water if necessary. Serve garnished with the reserved fresh coriander.

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1 ½ lb Chicken Thighs, boneless and skinless
1 tablespoon Oil
1 teaspoon Cumin Seeds
1 Onion, finely chopped
1 Green Pepper, seeded and finely chopped
1 Red Pepper, seeded and finely chopped
1 Garlic Cloves, crushed
¾ inch piece Root Ginger, finely chopped
1 teaspoon Curry Powder and little water (substituted for 1 tablespoon Curry Paste)
¼ teaspoon Chilli Powder
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
½ teaspoon Salt
14oz can Chopped Tomatoes (used Stewed Tomatoes)
2 tablespoon chopped fresh Coriander

1. Remove any visible fat from the chicken and cut the meat into 1 inch cubes.
2. Heat the oil in a wok or heavy-based frying pan and fry the cumin seeds for 2 minutes until they splutter. Add the onion, peppers, garlic and ginger and fry for 6-8 minutes.
3. Add the curry paste and fry for about 2 minutes. Stir in the chilli powder, ground coriander, cumin and salt and add 1 tablespoon water; fry for a further 2 minutes.
4. Add the chicken cubes and fry for about 5 minutes. Add the canned tomatoes and chopped fresh coriander. Cover the wok or frying pan with a lid and cook for about 15 minutes or until the chicken cubes are tender. Garnish with a sprig of fresh coriander and serve with rice.

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2 lb Lean Stewing Beef
1 T Oil
1 large Onion, finely chopped
4 Cloves
4 Green Cardamom Pods
½ t Red Pepper (substituted for 2 green chillies, finely chopped)
1 in piece Root Ginger, finely chopped
2 Garlic Cloves, crushed
2 dried Red Chillies (1 small whole chilli)
1 t Curry Powder and little bit of water (substituted for 1 T Curry Paste)
2 t Ground Coriander
1 t Ground Cumin
½ t Salt
2/3 C Beef Stock (used Campbell’s Beef Broth which I believe is allergen free)

1. Remove any visible fat from the beef and cut the meat into 1 inch cubes.
2. Heat the oil in a large heavy-based frying pan and stir-fry the onion, cloves and cardamom pods for about 5 minutes. Add the fresh green chillies, ginger, garlic and dried red chillies and fry for a further 2 minutes.
3. Add the curry paste and fry for about 2 minutes. Add the beef and fry for 5-8 minutes until all the meat pieces are lightly browned.
4. Add the coriander, cumin, salt and stock. Cover and simmer gently for 1-1 ½ hours or until the meat is tender. Serve with Tomato Rice and garnish with fresh coriander.

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cooked vegetable (see below)
1 ½ cup chicken broth
1 tablespoon olive oil
1 teaspoon flour (1 t tapioca, arrowroot, wheat)
seasonings based on above vegetable (see chart, below)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup rice milk

In a blender container or food processor bowl combine the cooked vegetable and ¾ cup of the chicken broth. Cover and blend or process about 1 minute or till smooth. Set aside.

In a medium saucepan put oil, flour, seasonings, salt, and pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Cook 1 minute more. Stir in vegetable mixture and remainng broth. Cook and stir till heated through. If necessary, add additional milk to make of desired consistency. Season to taste.
Serves 3 or 4 side-dish servings.

Acorn Squash
Scrape flesh from peel after cooking.
¼ t ground ginger or ground cinnamon

Asparagus
3 cups cut asparagus or one 10-ounce package frozen cut asparagus
½ teaspoon finely shredded lemon peel and 1/8 teaspoon ground nutmeg

Broccoli
3 cups broccoli flowerets or one 10-ounce package frozen cut broccoli
1 teaspoon snipped thyme or ¼ teaspoon dried thyme, crushed

Brussel Sprouts
2 cups brussel sprouts or one 10-ounce package frozen brussel sprouts
1 teaspoon snipped marjoram or ¼ teaspoon dried marjoram, crushed

Butternut Squash
3 cups butternut squash, mashed
1/2 teaspoon ground nutmeg

Carrots
2 ½ cups sliced carrots or loose-pack frozen crinkle-cut carrots
1 tablespoon snipped parsley
1 teaspoon snipped basil or ¼ teaspoon dried basil, crushed

Cauliflower
3 cups cauliflower flowerets or one 10-ounce package frozen cauliflower
½ to ¾ teaspoon curry powder

Celery
2 ½ cups sliced celery
1 teaspoon snipped dillweey or basil or ¼ teaspoon dried dillweed or basil, crushed

Green Beans
3 cups cut green beans or one 10-ounce package frozen cut green beans
1 teaspoon snipped savory or ¼ teaspoon dried savory, crushed

Mushrooms
5 cups sliced fresh mushrooms
½ teaspoon snipped thyme or 1/8 teaspoon dried thyme, crushed, and, if desired,
1 tablespoon dry sherry

Onion
2 ½ cups chopped onion
1 teaspoon worcestershire sauce (contains wheat and soy, I believe) and
1 clove garlic, minced

Peas
2 ½ cups shelled peas or one 10-ounce package frozen peas
1 teaspoon snipped sage; ¼ teaspoon dried sage, crushed
2 teaspoon snipped mint; or ¼ teaspoon dried mint, crushed

Potatoes
3 medium potatoes, peeled and cubed, or 1 ¾ cup mashed, cooked potatoes
1 teaspoon snipped dillweed or ¼ teaspoon dried dillweed

Pumpkin
Scrape flesh from peel after cooking.
¼ t ground ginger or ground cinnamon

Spinach
16 cups fresh spinach or one 10-ounce package frozen spinach
½ teaspoon snipped tarragon; 1/8 teaspoon dried tarragon, crushed; or 1/8 teaspoon ground nutmeg

Sweet Potato
1 ¾ cup roasted sweet potato
1/8 t. curry powder
3 shakes of nutmeg

Zucchini
3 cups sliced zucchini or yellow summer squash
1/8 teaspoon ground nutmeg

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