Tag Archives: curry

Curry Laksa Veg Feast! (V+GF)

Curry Laksa! This truly is a feast! For the tummy and eyes. 🙂 I studied abroad in Malaysia and loved all the blending of flavors in Malaysian food. Curry Laksa is a Malaysian noodle soup, usually served with rice noodles. I added some soba noodles  (buckwheat flour noodles) instead to make it a healthier version and topped it off with some baked tofu. I love all the colors and textures of different vegetables simmered in a gingery spiced coconut broth. I just threw in a bunch of vegetables that I had on hand, like spinach, broccoli, green onion, red pepper and mushroom. To prepare my tofu, I usually coat with some type of flour (usually gram flour) and bake in the oven at 350 until golden. Usually 30 minutes turned  over half way.

I served this to my family with a non-vegan option of boiled egg on the side. It was light, yet filling and healthy! I hope you love it!

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Summer Squash Curry

DSC_0006I know it’s not summer yet, but I got these beautiful zuchinnis and yellow squashes in my farm basket last week. Zuchinni is not something you typically find in India  and is uncommon in Indian cooking. But Indian cooking does feature dishes with water-based vegetables and I thought I’d try it out. I decided to make a squash curry. It turned out great! Curry, for non-indian readers, doesn’t always mean a gravy-based spicy dish. It includes stir fried dishes with spices as well.  Zuchinni is a low-calorie, water-dense vegetable that is high in Vitamin A and C, magnesium, fiber, folate, riboflavin, phosphorus, potassium and Vitamin B6.  More importantly, my dinner guests loved the combination of yellow and green. It was a feast for the eyes! This recipe was super simple, takes only 10-15 minutes from start to finish.

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Roasted Cauliflower and Sweet Potato Curry

I’m back and at it with posting! Sorry for the very long respite. I worked to re-vamp this blog and create a new layout. Let me know what you think! Here’s a recipe I’ve been meaning to post for a few months now. Since thanksgiving, actually! At thanksgiving, we decided against the traditional fare, and opted for an asian-themed thanksgiving. Naturally, coconut milk-based curry was on the menu! This weekend we were slammed with a mountain of snow. This recipe is perfect for cozying up on the couch. This recipe is mild, but has a nice warm kick from the spices and ginger. Enjoy it served piping hot basmati rice with peas and cumin.

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You will Need:

  • Half a small head of cauliflower (I used the bagged Trader Joes cut cauliflower)
  • 1 sweet potato
  • Orange bell pepper
  • Red Bell pepper
  • Yellow Onion
  • Garlic
  • Ginger
  • Curry powder (My favorite is from Trader Joes, and contains cumin, turmeric, coriander, chile pepper, mustard, cardamom, ginger, cloves nutmeg, red pepper, cinnamon, black pepper, saffron)
  • Cilantro
  • 1 can of Coconut milk
  • Cayenne pepper (optional)

To Prepare:

Step 1: Roast the veggies

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  1. Preheat oven to 375. Cut sweet potato and cauliflower into bite sized pieces.
  2. Coat the veggies with some light oil, like grapeseed or olive, and sprinkle some curry powder on it. Season with salt and pepper
  3. Roast for 15-20 minutes until fork tender.

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Step 2:

  1. In a skillet or wok, heat a few tsps of oil.  Add 1/2 medium onion, sliced or 1 small onion, sliced. half a red pepper and half an orange pepper
  2. Grate 1 clove of garlic and about 1/2 inch nub of ginger (1 tsp)
  3. Add 1 tbsp curry powder, stir. You can add additional turmeric if you would like the color to be more yellow.
  4. When veggies are softened, add 1 can coconut milk and 1 can of water.
  5. Mix well, allow to simmer for a few minutes and season well with salt.
  6. Add roasted veggies, mix, simmer for 1 minute and remove from flame.
  7. Garnish with cilantro and Serve with hot rice!

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This recipe yields 4 servings. Prep time is 20 mins, cook time 15 minutes.

 

 

Stufft Curried Sweet Potatoes with Spinach and Hominy

 

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Hellooo stufft readers! I hope everyone has had a vibrant and healthy start to 2014. For the first recipe of the year, I made a healthy and delicious twice-baked stuffed sweet potato with spinach and hominy. Hominy is dried maize kernels that I first came across when we lived in Mexico in a soup dish called posole. It is a high in carbs but low in fat. What I like about hominy is that it has a nice bite to it–a quality that many vegetarians search for in a dish– it makes you feel full faster. The curry and ginger is a nice complement to  the sweetness of the sweet potato and coconut milk in this dish.  I hope you enjoy it as a nice side dish or a light lunch.  This recipe makes 6 servings.

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You will need: 

  • 3 large sweet potatoes
  • 1 can of hominy
  • 1 can coconut milk
  • Baby spinach
  • Fresh ginger
  • 3-4 cloves fresh garlic, roughly chopped
  • curry powder
  • Salt
  • Paprika for garnish

 

 

 

Directions:

1. Thoroughly wash the sweet potatoes and set them on a baking sheet lined with aluminum foil. Make a slit in the potatoes with a knife to about half way through and spray with some vegetable cooking spray.

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2. Bake in an oven pre-heated to 375°  for about 45- 60 minutes. The potatoes should be  soft, but keep in mind that if it is too soft, it will be difficult to stuff.

3. Once it is cooled, scoop out most of the flesh into a mixing bowl. Leave a little bit in the peel so that you can re-stuff the potatoes.

4. In a large  pan, heat up some oil  and start sautéing the garlic.

5. Add in 1 cup of hominy and 1 tsp of curry powder–enough to coat the hominy. Too much curry powder will overpower the dish. Sauté for a few minutes.

 

QUICK NOTE: The hominy will come in the can and will be very tightly packed. Empty the can in a colander, and rinse well under the tap, breaking the kernels apart with your fingers. For this recipe we will only use 1 cup. Reserve the rest for a soup or use as taco filling with beans and peppers.

QUICK NOTE: The hominy will come in the can and will be very tightly packed. Empty the can in a colander and rinse well under the tap, breaking the kernels apart with your fingers. For this recipe we will only use 1 cup. Reserve the rest for a soup or use as taco filling with beans and peppers.6. Lightly salt the mixture and grate in some fresh ginger. About 1/2 tsp of fresh ginger should be enough. You can always add more later if desired. 

6. Lightly salt the mixture and grate in some fresh ginger. About 1/2 tsp of fresh ginger should be enough. You can always add more later if desired.

7. Lastly, add in a few handfuls of fresh baby spinach, stir and remove from flame quickly. The spinach will cook with the heat of the mixture.  Add the mixture to the mixing bowl with the sweet potatoes.

8. Pour in about 1/2 cup of coconut milk and mix well. Add more coconut milk if needed to achieve a soft, yet  stuffable consistency. Your mixture is ready! Woohoo!

9. Now carefully spoon the mixture back into the sweet potato skins. Sprinkle  them with some paprika (or red chili powder) and return to the oven at 400 degrees or under the broil setting for about 10-15 minutes until the top is nicely golden brown.

Bon appétit!

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Health Stuff:

Sweet Potatoes: Sweet potatoes have crazy amounts of Vitamin A or beta carotene, which mean it is great for your skin and eyes as they help fight ‘free radicals’ or whatever that cause aging. They are also rich in Vitamin C, Potassium, and fall low on the glycemic index. Pretty much it is the definition of a superfood.

Spinach: Obviously good for you.

Hominy: Not that much nutrition, but helps keep you fuller faster and longer.

Ginger: Used widely in Indian and ayurvedic cooking for its medicinal properties. Great for digestion and nausea, is said to be anti-inflammatory, and helps boost immunity.

Coconut Milk: Coconut milk is high in saturated fat, but it can help you raise levels of HDL (good cholesterol). It also has tons of nutrients, particularly iron. It’s great in moderation.