Red Curry Lentils & Chickpeas

• 1 Can lentils (drained)
• 1 Can chickpeas (drained)
• 1/2 large onion, diced
• 2 tablespoons coconut oil
• 2 tablespoons red curry paste
• 1/2 tablespoon garam masala
• 1/2 - 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1 teaspoon honey
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 14 oz can tomato puree
• 1 can coconut milk
• cilantro 

1. Heat oil and saute diced onion until tender.  
2. Add ginger and garlic, cook for 30 secs.  
3. Add in honey and red curry.  Stir until combined. 
4. Add spices, tomato paste and coconut milk.  Stir until all combined.  
5. Add in lentils and chickpeas.  Simmer for 5-10 mins so that all the flavors can develop.
6. Serve over brown rice, quinoa or with naan bread.  Garnish with cilantro

Recipe modified from http://pinchofyum.com/red-curry-lentils

Butter Chicken

Ingredients:

photo by:

kraft

1/2 cup Miracle Whip

1/4 cup tomato paste

2 Tbsp. Catalina Dressing

1 tsp. garam masala

1 tsp. ground cumin

1/4 tsp. cayenne pepper

8 small boneless skinless chicken breasts (2 lb./) cut in pieces

2 Tbsp. chopped fresh cilantro

 

Directions:
Cook chicken in a fry pan until no longer pink.

Mix first 6 ingredients in a bowl and add to fry pan.  Heat on medium heat until heated through.



Serve with rice and naan


Adapted from What's Cooking Magazine Fall 2011

Curried Cauliflower

1 large head cauliflower, broken into small florets
1  can condensed cream of chicken soup
3/4 cup mayonnaise
1/4 cup milk
2 teaspoons curry powder
12 wheat crackers (I use premium plus)
1/4 cup melted butter

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.

In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower. 

Bake in preheated oven for 30 minutes.

Curried Quinoa

I made and served this with chicken tikka, it had great flavor and was a great addition to the Indian chicken dish.  I am sure you could substitute the quinoa for brown or white rice as well.

1 Cup Quinoa

1½ Tbsp. Vegetable Oil

½ Onion Diced

1 Tsp. Grated Fresh Ginger Root

1 dash cayenne pepper

1 Heaping Tsp. Cumin

1 Heaping Tsp. Coriander

¼ Tsp. Ground Cinnamon

1¾ Cups Water

½ Cup Fresh or Frozen Peas 

Salt to Taste

1. Rinse quinoa with cold water.
     
2. Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.
    
3. Add the ginger root and quinoa. Cook for one minute stirring constantly.
   A fine, white spiral appears around the grain as it cooks.
    
4. Stir in the cumin, coriander, cinnamon, cayenne and salt. Cook for one minute stirring constantly.
    
5. Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.
    
6. Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed.
    
7. Fluff with a fork before serving.

Turkey Korma

Meat balls

1 pound ground turkey (you can use beef if you want)
1 egg
1/4 cup panko (or bread crumbs)
1 tsp each cumin, coriander, cinnamon, salt
2 tbsp chopped fresh parsley

Mix all ingredient together and form small meat balls and saute on high in a frying pan until cooked through


1 cup frozen peas
1 bottle prepared Korma sauce (I use VH)

Stir in peas and sauce with cooked meat balls and saute until heated through.  Serve over basmati rice with Naan.

Chickpea Potato Curry

Ingredients

2 1/2 cups vegetable broth
Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles (If you can't find canned tomatoes with chiles you can add half a 4-ounce can of diced green chiles to a 14.5 ounce can of tomatoes.)
6 baby (new) Yukon Gold potatoes (about 12 ounces), cut in bite sized pieces
1 medium onion, diced (about 1 cup)
1 Tbsp unsalted butter
2 teaspoons minced ginger
1 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 - 1/2 teaspoon cayenne pepper

Method
1. In a large pot, combine all the ingredients. Stir to mix and nestle the potatoes into the liquid.

2. Set the pot, uncovered, over medium heat. Simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste. Serve the curry in bowls over Jasmine rice or with Naan bread.