nverland: (Cooking)
[personal profile] nverland
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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... )
nverland: (Cooking)
[personal profile] nverland
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CROCK POT INDIAN BUTTER CHICKEN
PREP TIME 10 mins COOK TIME 3 hours TOTAL TIME 3 hours 10 mins Serves: 4-6 servings

INGREDIENTS
2½- 3 lbs. boneless skinless chicken, cut into 2" pieces (breasts or thighs) (I prefer thighs for this dish but either will work)
1 onion diced
3 cloves garlic, chopped
2 tsp curry
2 tsp garam masala (found in most grocery store's spice section)
½ tsp cayenne powder
½ tsp ground ginger (or 1"inch knob fresh ginger, minced)
1 14 oz. can light coconut milk
1 6 oz. can tomato paste
½ cup low-fat plain yogurt (optional)
1 head cauliflower, cut into florets- for cauliflower "rice" (optional) you could also serve over jasmine white or brown rice.
Cilantro, chopped (for garnish) (optional)
Lime (optional)

Read more... )
nverland: (Cooking)
[personal profile] nverland


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.
nverland: (Cooking)
[personal profile] nverland


Dump and Start Instant Pot African Cinnamon Peanut Butter Chicken
Prep Time5 mins Cook Time6 mins Servings: 6

Ingredients
1 1/2 lb skinless chicken breast cut into bite-sized pieces
1 cup (200ml) coconut milk liquid and cream divided
1 cup (200ml) tomatoes finely chopped
1 tablespoon tomato paste or tomato purée
2 green onions spring onions, sliced
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
lime juice, to taste or tamari soya
salt
6-7 tablespoons smooth peanut butter
optional sweetener of choice i.e. honey, brown sugar, or keto sweetener

Instructions
Add the chicken to the Instant Pot insert.
Pour in the liquid of the coconut milk first, and then add the coconut cream on top of the chicken.
Next, layer the tomato paste, onions and spices on top of the coconut cream.
Put the peanut butter in last (on the very top) and DO NOT MIX IN.
Put the lid on the Instant Pot, and turn valve to the sealing position.
Set to manual/pressure cook on high pressure for 6 mins.
please note: cook time does not include time to come up to pressure or for pressure to release.
When cook time is done, allow for a complete natural pressure release.
Open the lid. The peanut butter will still be on top. Stir until all ingredients are combined and sauce is thickened.
Adjust the seasonings in your peanut butter chicken, to taste.
Serve and enjoy.

Notes
Instant Pot African Peanut Butter Chicken Tips and Timings

You can vary the spices you add to this peanut butter chicken to suit your taste. For example, freshly grated ginger adds a lovely note.
If you prefer to make peanut sauce chicken with thigh meat, you will need to increase the cooking time.
This Instant Pot peanut butter chicken is an oil-free recipe.
To avoid a burn notice, DO NOT MIX in the peanut butter prior to cooking. Make sure it is on the very top and not touching the bottom or sides of the Instant Pot insert.
nverland: (Cooking 1)
[personal profile] nverland
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).
nverland: (Cooking-box-nverland)
[personal profile] nverland
 photo VegetableKormawithHomemadeCurryPasteampWarmNaan.jpg

Vegetable Korma with Homemade Curry Paste & Warm Naan
Serves 4

Ingredients

For the paste:
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1/2 teaspoon coarse salt
2 cloves garlic
2 tablespoons roughly chopped fresh ginger
3 tablespoons neutral oil, like safflower
2 fresh serranos, seeds removed and coarsely chopped
3 tablespoons raw cashews
Most of 1 small bunch fresh cilantro, including stems (save some for garnishing the finished curry)

For the curry
2 tablespoons neutral oil, like safflower
1 onion, halved and sliced
1/2 head cauliflower, broken into florets
1/2 head broccoli, broken into florets
1 large carrot, cut into 2-inch pieces, then halved lengthwise
1 small sweet potato, peeled and cut in 1-inch cubes
2 tablespoons Thompson raisins
1 14-ounce can chickpeas
1 14-ounce can whole coconut milk
Salt
Toasted cashews, for serving
Naan, for serving

Make the paste: in a dry pan, toast the cumin and coriander. Add to a mini food processor with the coarse salt and grind to break up. It’s okay if a few are still whole. Add the garlic, ginger, oil, serranos, cashews, and cilantro and pulse to turn into a rough-textured paste.

Make the curry: heat the oil in a Dutch oven or large skillet over medium-high heat. Add 1/4 cup of curry paste and cook, stirring, until fragrant. Lower the heat to medium, then add the onion and cook until softened, 1 to 2 minutes. Add the can of coconut milk, then fill up the can with water and add that too. Bring to a boil, stirring to dissolve the paste in the water/coconut milk.

Add the cauliflower, broccoli, carrot, sweet potato, raisins, chickpeas, and ½ teaspoon salt. Return to a boil, then lower the heat and simmer uncovered until all vegetables are soft and stew has thickened, 15 to 20 minutes. Serve, sprinkled with toasted cashews and a few leaves from the reserved cilantro. This can be made ahead and is arguably better the next day.
nverland: (cooking 3)
[personal profile] nverland
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... )

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