Good Food Every Day

Potato Curry - Vegan
Prep Time 15 minutes Cook Time 40 minutes Servings 4


Ingredients

US
2 tablespoons vegetable oil
1 medium onion, diced
3 garlic cloves, minced
2 teaspoons freshly grated ginger
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon sweet paprika
½ teaspoon cumin seeds
½ teaspoon mustard seeds
2 ½ pounds russet potatoes, scrubbed and cut into 1-inch pieces
1 cup vegetable broth
1 cup full-fat coconut milk
1 (14 ounce or 400 gram) can diced tomatoes
1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
½ cup frozen peas, thawed
Salt and pepper, to taste
Fresh cilantro, for topping, optional

Metric
29.57 ml vegetable oil
1 medium onion, diced
3 garlic cloves, minced
4 g freshly grated ginger
5 g garam masala
4 g ground cumin
2 g ground turmeric
2 g sweet paprika
1 g cumin seeds
1.5 g mustard seeds
1133.98 g russet potatoes, scrubbed and cut into 1-inch pieces
236.59 ml vegetable broth
236.59 ml full-fat coconut milk
1 (14 ounce or 400 gram) can diced tomatoes
1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
72.5 g frozen peas, thawed
Salt and pepper, to taste
Fresh cilantro, for topping, optional

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat.
Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring occasionally, until it begins to soften.
Stir in the garlic, ginger, garam masala, ground cumin, turmeric, paprika, cumin seeds, and mustard seeds. Sauté the mixture for about 1 minute, until it becomes very fragrant, stirring constantly to prevent burning.
Stir in the potatoes and broth. Raise the heat and bring the liquid to a boil.
Lower the heat and cover the pot. Let the mixture simmer with the lid on for about 15 minutes, until the potatoes are tender but not falling apart. Remove the lid every so often and give it a stir. (Note 1)
Remove the lid from the pot and stir in the coconut milk, tomatoes, and chickpeas. Let the mixture continue to simmer, uncovered, until the potatoes are very tender and the sauce is thick.
Stir in the peas and remove the pot from heat.
Season the curry with salt and pepper to taste. Serve with fresh cilantro.

Recipe Notes

Make sure to scrape the bottom of the pot with your spoon every time you stir it. The potatoes can easily settle to the bottom and burn.
This recipe makes about 6 cups of curry.

1-Pot Vegetable Green Curry
Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

Ingredients

*US Customary
GREEN CURRY

1/2 cup canned light coconut milk (reserve the rest of the can for adding to the curry later)
5-6 Tbsp green curry paste (add more for spicier, more intense curry, less for milder curry // or sub store-bought)
2 cups chopped shiitake, cremini, or button mushrooms
1 large red or yellow bell pepper, sliced and halved (bite-size slices)
2 14-oz cans light coconut milk (this includes the amount you used in step 1 — you need 2 14-oz cans coconut milk total as the original recipe is written)
1 cup vegetable broth
4-5 makrut lime leaves (optional)
1 stalk lemongrass, halved (optional)
1 cup bamboo shoots, rinsed and drained (or other sturdy vegetable of choice such as broccoli or cabbage)
1-2 Tbsp coconut aminos (or sub salt or tamari to taste)
1-2 Tbsp coconut sugar, palm sugar, or maple syrup
1 handful fresh basil or mint (or 1-2 tsp barley grass juice powder optional for richer color)
1 cup snap peas, snow peas, or green peas

FOR SERVING optional

White rice, Brown rice, Quinoa, or Cauliflower rice
Protein of choice (such as tofu, tempeh, chicken, or shrimp)
Fresh basil or mint
Lime wedges
Chili garlic sauce or sriracha

*Metric
GREEN CURRY

120 ml canned light coconut milk (reserve the rest of the can for adding to the curry later)
75-90 g green curry paste (add more for spicier, more intense curry, less for milder curry // or sub store-bought)
140 g chopped shiitake, cremini, or button mushrooms
1 large red or yellow bell pepper, sliced and halved (bite-size slices)
2 400-ml cans light coconut milk (this includes the amount you used in step 1 — you need 2 14-oz cans coconut milk total as the original recipe is written)
240 ml vegetable broth
4-5 makrut lime leaves (optional)
1 stalk lemongrass, halved (optional)
131 g bamboo shoots, rinsed and drained (or other sturdy vegetable of choice such as broccoli or cabbage)
15-30 ml coconut aminos (or sub salt or tamari to taste)
15-30 ml coconut sugar, palm sugar, or maple syrup
1 handful fresh basil or mint (or 1-2 tsp barley grass juice powder optional for richer color)
85 g snap peas, snow peas, or green peas

FOR SERVING optional

White rice, Brown rice, Quinoa, or Cauliflower rice
Protein of choice (such as tofu, tempeh, chicken, or shrimp)
Fresh basil or mint
Lime wedges
Chili garlic sauce or sriracha

( Read more... )

Vegetable Balti
Prep Time10 mins Cook Time55 mins Total Time1 hr 5 mins Servings: 4

Ingredients

For the spice mix:
3/4 teaspoon coriander seeds or use ground coriander
1/2 teaspoon nigella seeds or use 1 teaspoon dried onion flakes
1/4 teaspoon cumin seeds or use ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon fenugreek leaves or 1/8 teaspoon fenugreek seeds
1/8 teaspoon cinnamon
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne

For the curry:
2 teaspoons oil
1 cup (160 g) thinly sliced red onions
4 cloves garlic minced
1/2-inch (4 g) ginger minced
1 red bell pepper sliced or use a mix of red and green
1 cup (100 g) cauliflower florets
1 cup (140 g) cubed sweet potato or butternut squash
1 cup (96 g) sliced mushrooms
2 tomatoes chopped small
8-ounce (226.8 g) tomato puree canned also called tomato sauce depending on the brand. Use unseasoned
1 cup (250 ml) water
3/4 teaspoon salt

Instructions
Grind the spices in a spice grinder and set aside.
In a baking dish, add the oil, onion, garlic, and ginger and the spice mix and mix well, and spread it around.
Bake at 400 degrees Fahrenheit (205 c) for 9-11 minutes or until the onion is translucent.
Then add in the veggies, tomatoes, tomato puree, salt, and water and mix well.
Then put the dish back in the oven to bake for 35-45 minutes.
Cover the dish after the first 20 minutes so that the edges don't burn too much. Check if the cauliflower and sweet potato are cooked to preference. Otherwise, bake a little bit longer.
Remove from the oven. Garnish with cilantro and lime juice and serve with Roth flatbread, naan or rice
To make this on stovetop: Heat oil over medium heat in a large skillet. Combine onion garlic ginger and spices and cook until golden. Add tomatoes and cook for a few mins until tender, add the purée, salt, veggies and 1/4 cup water. Cover and cook until veggies are tender (14-17 mins). Stir occasionally. Taste and adjust flavor. Add more water or some creamy milk to adjust consistent if needed, bring to a boil then take off heat.

Notes
To make this creamy, you can use 1 cup of full fat coconut milk instead of water.
You can also add in protein like cubed tofu or chickpeas.

Madras Tomato Chutney

2 Tbsp (30 ml) vegetable oil
1 large onion, chopped
2-4 cloves garlic, finely chopped
3 large tomatoes, chopped
1 tsp (5 ml) chili powder
Cayenne pepper to taste
Salt and freshly ground pepper to taste

Heat the oil in a large skillet over moderate heat and sauté the onion until tender but not brown, about 5 minutes. Stir in the garlic and cook for 3 minutes. Add the remaining ingredients and cook covered until the tomatoes begin to break down, 5 to 10 minutes. Puree in a food processor or electric blender and refrigerate until ready to use. Store covered in the refrigerator for up to 5 days. Makes about 1 ½ cups (375 ml).

GRILLED TANDOORI LAMB CHOPS
Serves 6 to 8

16 lamb chops, about 1 inch thick, well trimmed
2 cups plain yogurt
1/4 cup Green Aromatics (recipe follows)
2 tablespoons honey
2 teaspoons Garam Masala (recipe follows)
1/2 tablespoon cumin seeds, toasted and cracked
1/2 tablespoon coriander seeds, toasted and cracked
1/2 tablespoon freshly ground black pepper
1/2 tablespoon salt
1/2 cup packed fresh cilantro leaves
Cilantro-Mint Chutney (recipe follows)
( Read more... )