Simply the best Indian-style curry ever

Curry bowl close.jpg

Here it is, folks. The easiest, tastiest Indian-style curry I’ve ever tasted. It’s tasty, spicy, comforting, filling and super affordable with ingredients you likely already have in your pantry. You’ll have curry in 30 minutes from start to finish. Let’s go!!

Ingredients

Curry ingredients.jpg

4 potatoes – cubed and boiled until tender

2 Tbsp coconut oil or vegetable oil

1 onion diced

3 – 4 cloves garlic minced

2 tsps cumin

1 ½ tsps cayenne pepper (or less – this amount makes quite a hot dish)

4 tsps curry powder

4 tsps garam masala

1 inch piece of ginger root peeled and grated (about 1 tablespoon)

1 ½ tsp salt

1 (14 oz or 397 ml) can diced tomatoes

1 (145 oz or 397ml) can chickpeas drained and rinsed (1 ½ cups if you’re cooking from scratch)

1 cup frozen or fresh peas

1(14oz or 397 ml) can coconut milk

Directions

In a large pot, heat the oil. Add the onion, garlic and ginger and sauté on medium heat until the onion is translucent.

While the onion, garlic and ginger cook, measure all the dry spices out into a small bowl or cup. You really want these ready to go so don’t skip this step.

Add all the spices and stir with the onion, garlic and ginger to heat through for about 1 minute.

Add the remaining ingredients and bring everything to a boil. Then reduce to a simmer and simmer together for 10 minutes.

Serve over rice or with naan or chapatti or roti.

See? Easy. Enjoy!!

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Red lentil dal – dishing up some red hot love

redlentildal

I love Indian food, and lucky me, I got to spend a month in the south of India partaking of some of the best Indian meals any person has ever enjoyed.

This recipe for red lentil dal is highly westernized but no less flavourful and nourishing than the more exotic originals. What it is though, is faster to make using ingredients that are readily available in North America and Europe. Don’t let the long list of ingredients deter you – it’s mostly spices you likely already have in your cupboard.

Ingredients

2 cups red lentils

1 Tbsp coconut oil (or olive oil)

1 large onion diced

2 Tbsp curry paste (I use Thai Kitchen brand)

1 heaping Tbsp curry powder

1 tsp ground tumeric

1 tsp cumin

1 tsp chili powder

1 tsp salt

1 tsp sugar

3-4 cloves garlic minced

1 tsp ground ginger

1 tsp sambal oelek (chili paste)

½ tsp ground cinnamon

¼ tsp ground cloves

397 ml can tomato paste (13.5 oz)

1 cup chopped spinach (optional)

2 tomatoes diced

Directions

Cook the lentils. You need 4 cups of liquid. I use a mix of vegetable broth and water. You can use just water or all vegetable broth. Bring the lentils and liquid to a boil, then reduce to a simmer and simmer covered. The lentils will only take about 15 minutes to cook. There may be a tiny amount of liquid in the pot and that’s okay. Set aside.

In a large pot, melt the coconut oil. Add the diced onion and cook on medium-low heat for about 15 minutes, stirring often, until the onions are golden.

Add all the spices and seasonings: curry paste, curry powder, cumin, tumeric, chili powder, sambal oelek, garlic, sugar, salt, cinnamon, cloves and ginger and heat through combining with the onion. Add the chopped tomato and combine. Add the tomato paste and spinach and combine. Last, add in the cooked lentils and mix everything together.

Serve with basmati rice, samosas and chapati bread. Mmmmm.

 

Baked curried tofu with creamy coconut rice

curriedtofu.jpgI absolutely love marinated and baked tofu. Depending on the marinade and how thinly or thickly you slice the tofu, you can create a range of flavours and textures.

The dish is easy to make though you need to allow time for the tofu to marinate.

The rice is a tasty side that comes together effortlessly. The sauce is my vegan riff on a traditional Indian raita – a cooling yogurt-based sauce that accompanies spicy dishes.

Make the tofu

Ingredients

14 oz block extra firm tofu

2 Tbsp soy sauce

3 Tbsp water

½ tsp curry powder

½ tsp ground cumin

½ tsp ground ginger

½ tsp garam masala

½ tsp tumeric powder

½ tsp onion powder

2 cloves garlic minced

Directions

To make the tofu, cut the block into 8 equal slices. Place on a clean, lint-free towel and cover with another towel and press to squeeze out the liquid. Use the whole flat of your hand and press evenly.

Mix all the other ingredients together and spoon a small amount into the bottom of a shallow dish. Place the tofu in the dish. It’s okay if the tofu is stacked in 2 layers Spoon the marinade over the tofu and allow it to marinate in the fridge 1 to 4 hours

When the tofu has marinated, place it on a parchment-lined baking sheet in a single layer. Spoon any remaining marinade over the tofu Bake at 425 for 30 minutes.

CurriedTofu2

Make the rice

Ingredients

1 cup basmati rice

1 cup coconut milk

1 cup water

3 cardamon pods (or about ½ tsp ground cardamon)

1 cinnamon stick

1 bay leaf

1 tsp salt

½ tsp curry powder

½ tsp ground cumin

½ tsp ground ginger

½ tsp garam masala

½ tsp tumeric powder

1 chili sliced (optional)

½ cup peas

Shelled pistachios for garnish (optional)

Directions

Add everything but the pistachios and peas to a pot and stir together. Bring to a boil then reduce to a simmer and cook covered for about 15 minutes. Stir in the peas. Top with pistachios if using.

Make the raita

Ingredients

½ cup unsweetened soy-, nut- or coconut-milk yogurt (not coconut-flavoured yogurt but yogurt that is made from coconut milk)

½ tsp coriander

½ tsp cumin

½ tsp salt

½ cup diced cucumber

1 shallot diced finely

Directions

Mix everything together and serve with the tofu and rice.

I enjoyed this meal with a beet and mandarin orange salad on the side.

Indian chili – no fail, tasty and a bit different

IndianChili

This is one of the easiest and fastest recipes ever and pretty much no-fail. The taste is familiar but with an eastern twist that’s flavourful and fun. As with most chilis and tomato-based dishes, this dish is even better the next day and freezes well. Serve it over rice or naan bread.

Ingredients

3 cups of beans (that’s two 15-ounce cans). DO NOT DRAIN. If you’re using freshly cooked beans, then you’ll want to add about ½ cup water to the chili pot.

I used red kidney beans and great northern beans, because that’s what was in the pantry. You could go all white kidney bean, navy bean, black bean, all red kidney bean or even a mixed bean. Whatever suits you.

398 ml (10 ounces) can tomato sauce

1 tomato diced. I used one red and one yellow “cocktail” tomato – they are sized somewhere between a regular tomato and a cherry tomato. You want about ½ cup of diced tomato.

1 onion diced

1 jalapeno pepper minced

2-3 cloves garlic

1 thumb size piece of ginger root, peeled and grated. You’ll have a heaping tablespoon of grated ginger

1 Tbsp olive or coconut oil

1 cup of chopped spinach or kale – optional but nice for greenery

1 tsp salt

1 tsp cumin

1 tsp ground coriander

½ tsp ground turmeric

¼ tsp cayenne

Directions

Put the oil, onion, garlic, jalapeno and ginger in a pot and sauté the ingredients over medium heat for about 1 minute. Add the chopped tomato, tomato sauce, salt and spices and cook for about another 3 minutes or so. Add the beans (and water if using). Bring to a boil, then reduce the heat to simmer and let simmer for about 10 minutes uncovered. Stir in the kale or spinach, if using.

Serve with rice or naan. Enjoy!