Posts Tagged With: curry

Pumpkin Dahl

Flavoursome and filling, great for a cold day to keep you warm.

Start by boiling the yellow lentils so that they are cooked by the time the rest of the curry is done
~ 1 cup of yellow lentils, cover with boiling water, simmer fr 20-25 minutes until tender
~ strain and set aside

Fry the following in a large pot on medium-high heat:
~ 1 onion, diced
~ 1 tsp ghee
~ 1 tsp coconut oil

After a few minutes, when the onion is soft, add in:
~ 1-2 garlic cloves, diced finely
~ ginger and tumeric root, diced finely (about a thumb sized piece of both)
~ 1/2 Kent pumpkin, diced into 1cm pieces

Cook for round 5 minutes, stirring often.  When the pumpkin starts to get soft around the edges, add in the spices:
~ 2 tsp garam masala
~ 1 tsp cumin
~ 1 tsp ground tumeric
~ 1/2 tsp chilli flakes
~ 1 tsp curry mix (equal parts mustard seeds, fenugreek & cumin seeds)
~ 1/2 tsp cinnamon
~ 3-5 curry leaves

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Stir the mixture around for a couple of minutes until the spices become fragrant
Add the rest of the ingredients one at a time:
~ 1tsp fish sauce
~ 2 cups chicken stock
~ 200g coconut cream
~ juice from 1/4 of a lemon
~ pinch of salt (to taste)
~ 2 tbsp black or white sesame seeds

Bring to the boil and cook for a further 10 minutes on low heat, until the pumpkin is cooked but not too mushy
Lightly push down on a few areas of the curry with a potato masher so some pieces of the pumpkin are squashed down
Add the lentils and keep cooking for a further 5 minutes

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Categories: Dinner, Healthy, Recipes, Vegetarian | Tags: , , , | Leave a comment

Pumpkin & Sweet Potato Curry

I researched a few recipes and, restricted by the lack of ingredients in the cupboards, came up with this delicious hearty curry.  Would work well with chickpeas, carrot or coconut milk added as well.

Veges
Peel and chop the following vegetables into 2cm squares:
~ 1/4 pumpkin, I used Japanese but butternut would work as well
~ 1/2 medium golden sweet potato
~ 1/2 medium purple sweet potato
~ 1/2 medium white sweet potato (purple on the inside!)
~ 1/4 cauliflower, chopped into florets

Paste
Blend together the following:
~ 1/2 brown onion, roughly chopped
~ thumb sized piece of turmeric root, peeled
~ 1cm square piece of ginger, peeled
~ 1/2 tsp cumin
~ 1/2 tsp curry powder
~ 1 tsp red curry paste (optional)
~ 1/2 tsp shrimp paste (optional)
~ 1 small red chilli, chopped finely (adjust the size of the chilli and amount according to your taste)
~ dash of chicken stock (just to bind it into a paste – you will need more later)

Fry off the paste in a medium pot with a little olive oil on high heat for a few minutes
Reduce the heat and add a 400g tin of diced tomatoes
Cook for a further few minutes and then add the diced veges (except the cauliflower)
Stir around in the pot until the mixture covers the vegetables
Fill the tomato can 3/4 of the way with chicken stock and add about half of it to the pot
Reduce the heat to a light simmer and leave for about 15 minutes
Add the cauliflower after 15 minutes and stock, if required. It should be a thick paste surrounding the vegetables
Leave to simmer for the remaining 15 minutes, stirring occasionally

Serve with brown rice, coriander leaf for garnish and greek yoghurt, if desired.

Serves 3
Amount Per Serving (625g)
Calories 277 (Calories from Fat 17)
Total Fat 1.9g  (3% RDI)
Saturated Fat 0.6g (3% RDI)
Cholesterol 0mg
Sodium 810mg (34% RDI)
Total Carbohydrates 59.8g (20% RDI)
Dietary Fibre 16.1g (64% RDI)
Sugars 24.5g
Protein 9.9g
Vitamin A 1050% RDI
Vitamin C 126% RDI
Calcium 19% RDI
Iron 37% RDI

Categories: Dinner, Recipes, Vegetarian | Tags: , , , , | Leave a comment

Cauliflower Curry (Chicken or Fish)

Inspired by another food blog, Scandi Foodie, I made the Cauliflower Curry featured as part of a sugar free vegan diet.  I didnt have all the ingredients so my recipe is slightly modified.  I served this with pan fried fish and some lentils and cabbage.

Curry paste:
Blend the above ingredients together in a small blender (I love Magic Bullet):
~ 3 coriander root (bottom stalks of the coriander/cilantro herb – keep them in the freezer after using the leaves fresh)
~ 1 brown onion cut into chunks
~ 250 ml coconut milk
~ 4 tbsp raw almonds
~  2 tbsp sunflower seeds
~  2cm cube fresh ginger
~ 2cm cube fresh turmeric root, chopped
~ 1 tsp ground cumin
~ 1 tsp ground coriander
~ 1 red chilli (include the seeds too!)
~ pinch cayenne pepper

Set the paste aside and prepare your veges/meat:

~ 1 head of cauliflower, cut into small chunks
~ 1 small brown onion
~ olive oil
~ french green beans/broccoli
~ 250ml chicken stock
~ 300g chicken thigh meat or white fish (optional)

Heat the oil in a pan set to medium-high heat
Add the cauliflower and onion and fry for about 5 minutes
Add the paste, stir through then add the chicken stock slowly unti you have a consistency you like (I like mine to be thick)
Add the other green veges and chicken / fish
Cover and cook on a med-low heat for about 10-15 minutes – add more stock/water if it gets too dry.
If you need a thicker mixture, remove the lid for the last 5-10 mins
Squeeze the juice of 1/2 lime over the curry at the end before serving

You could have this with rice or on it’s own.

Categories: Dinner, Healthy, Recipes, Vegetarian | Tags: , , , , , , , , , , | Leave a comment

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