Tag Archives: curry

10 April 2017: Mushroom Curry

2017-Apr-10_FourNightsAWeek_0619I love Jamie Oliver’s Food Revolution, really I do. And so, I when I came across a recipe on his website jamieoliver.com for Mushroom Curry, I decided to give it a whirl. I thought that navigating measurements in metric units would be my biggest challenge; however I have discovered that I don’t speak – and often don’t understand – the Queen’s English. Hob? Groundnut oil (according to Nigella Larson, that’s peanut oil)? 

The implementation of this recipe was a bit improvised. My local grocer did not have fenugreek or paneer. So I’ve left those out. What resulted was tasty if not true to the recipe which follows.

Ingredients

  • 500 g mixed mushrooms
  • 2 cloves of garlic
  • 5 cm piece of ginger
  • 1 onion
  • 1/2-1 fresh red chili
  • 500 g ripe mixed color tomatoes
  • ground nut oil (I cook with coconut oil so that’s what I used)
  • 1 tsp Tumeric
  • 1 tsp fenugreek (left that one out)
  • 1 heaped tsp black mustard seeds
  • 1 heaped tsp medium curry powder
  • 1 TBSP mango chutney
  • 1 400 ml tin of coconut milk
  • 30 g paneer (left that out)
  • 400 g brown basmati rice
  • 2 limes
  • 1 bunch of fresh coriander

Method

  1. Preheat the oven to 200 degrees C/400 degrees F.
  2. Roughly cop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large casserole dish and toast on the hob over a medium heat for 5 to 8 minutes until nutty and really golden. I interpreted this to mean toast in a large skillet (no oil) until the mushrooms are golden; no “hob” at this house.
  3. Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chili, then roughly chop the tomatoes.
  4. Add all of it to the pan except the tomatoes, then add 1 TBSP oil and all the spices. Toss for 2 minutes or until the spices are toasted and it’s smelling lovely, stirring continuously.
  5. Add the tomatoes, mango chutney, and coconut milk. Stir to combine and season well with sea salt and black pepper. At this point, I transferred what was in the skillet to a large casserole dish.
  6. Top with bits of paneer and place in the oven (no paneer so I just popped the casserole in the oven). Cook for 30 minutes or until all cooked through and gnarly.
  7. Meanwhile cook the rice according to package directions.
  8. Taste and season as required, adding a little lime juice as needed.
  9. Spoon the curry over the rice, then roughly chop the coriander leaves and scatter over the top. Cut the remaining lime into wedges for people to squeeze over the top.

19 February 2017: Red Curry Vegetable Soup

2017-feb-19_fournighsaweek_ingredientsLiving in a diverse community such as Lowell, MA, I sometimes find that I’ve taken for granted all of the ethnic flavors that are available to us here.  With one of the largest Southeast Asian populations in the United States, we’ve been so fortunate to experience some fantastic foods and flavors, and even the mainstream grocers carry many ethnic foods.

This curry-flavored soup comes from Vegetarian Times, one of my favorite sources for non-meat based meals.  The magazine encourages cooks to substitute whatever might be available for both the cauliflower and green beans; however, in the dead of winter, access to either of these veggies in not a problem. In almost all cooking, I use either olive oil or coconut oil; I substituted the coconut oil for canola in this recipe. 2017-Feb-19_FourNighsAWeek_soup.jpg

Ingredients

  • 1 TBSP canola oil (I substituted coconut oil)
  • 12 oz cauliflower, cut into 1-inch florets (3 cups)
  • 4 large green onions, thinly sliced, white and green parts separated
  • 1 TBSP Thai red curry paste
  • 4 cups low sodium vegetable broth
  • 1 15-oz can petite diced tomatoes in their juice
  • 3/4 cup light coconut milk
  • 6 oz green beans, cut into 1-inch pieces (I used thawed frozen beans)
  • 1 TBSP lime juice

Method

  1. Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of green onions. Saute 5 minutes or until vegetables begin to brown. Add curry paste, and saute 1 minute more.
  2. Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.
  3. Add coconut milk and green beans , and simmer 5 minutes, or until beans are tender.
  4. Stir in lime juice and remaining green onions. Season with salt and pepper if desired.

Note: the nutritional information for each serving (6) can be found on Vegetarian Times’ webpage for this recipe.


02 August 2016 Curried Carrot Soup

Adapted from Mayo Clinic Diet2016-Aug-02_FourNightsAWeek_soup.

I love the combination of spices in this carrot soup – and with just 80 calories per 1 1/2 cups it is a perfect way to counteract the food treats I experienced at the Lowell Folk Festival this past weekend.  This tasty soup comes from the Mayo Clinic recipe resources. Most of the spices I already had in my stash, so it was one tasty meal that came together quickly and with minimal shopping.

Ingredients

  • 1 TBSP Olive Oil (substituted coconut oil)
  • 1 tsp mustard seeds
  • 1/2 medium yellow onion, chopped
  • 1 pound carrots peeled and cut in 1/2-inch pieces
  • 1 TBSP fresh ginger + 1 tsp (peeled and chopped)
  • 1/2 medium jalepeno pepper, seeded
  • 2 tsp curry powder
  • 5 cups chick stock or vegetable stock/broth
  • 1/4 cup fresh cilantro, chopped (save some leaves for garnish if desired)
  • 2 TBSP fresh lime juice
  • 1/2 tsp salt (omitted)
  • 3 TBSP sour cream, light or fat-free (I used fat-free plain Greek yogurt)
  • 1 lime (grate the zest + use the juice in last steps)

Method

  1. In large saucepan, heat the olive oil over medium heat. Add the mustard seed. When the seeds just start to pop (after about 1 minute), add the onion and saute until soft and translucent (about 4 minutes). Add the carrots, ginger, jalepeno and curry powder and saute until the seasonings are fragrant (about 3 minutes).
  2. Add 3 cups of the stock, raise the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the carrots are tender (about 6 minutes).
  3. In a blender or food processor, puree the soup in batches until smooth and return to saucepan. Here’s where I make use of my immersion blender. Stir in the remaining 2 cups of stock. Return the soup to medium heat and reheat gently. Just before serving, stir in the chopped cilantro and lime juice. Season with salt if desired.
  4. Ladle into warmed individual bowls. Garnish with a drizzle of yogurt, a sprinkle of the lime zest and additional cilantro leaves.

15 Mar 2011 Kerala-Style Edamame Curry

Adapted from Riccardi, Victoria Abbott. “1 food 5 ways”. Vegetarian Times. (Mar. 2011). Issue 383, Vol. 37, No. 3. p. 67.

My Comment: Eating We love curries — this one has a couple of things going for it. Using edamame in place of the traditional lentils is a clean taste. Not only is this recipe vegetarian, it’s vegan. And very filling!

Method

Edamame Curry

Copyright © 2011. Adrien Bisson.

1 TBSP fennel seeds
1 TBSP brown mustard seeds
2 tsp cumin seeds
2 tsp vegetable oil (divided)
1 large onion, half chopped – half sliced (divided)
4 cups low-sodium vegetable broth
1/2 cup reduced fat coconut milk
4 cups peeled, diced butternut squash
1 medium head cauliflower (cut into bite-sized pieces)
1 TBSP minced fresh ginger
1/2 tsp ground tumeric
1/2 tsp coarse salt
2 cups frozen shelled edamame
6 TBSP unsweetened flaked or shredded coconut
1/2 cup chopped cilantro

Method

1. Heat fennel, mustard and cumin seeds in a dry skillet over medium low heat. Cover and cook 2 minutes or until mustard seeds being to pop – shaking the pan occasionally. Turn off heat and keep skillet covered until popping subsides.

2. Heat 1 tsp oil in large saucepan over medium heat. Add chopped onion, saute 6 minutes. Add 1 cup of the broth to lift any of the brown bits. Then add remainings 3 cups broth and the coconut milk. Stir in squash, cauliflower, ginger, tumeric, salt, and sauteed spices. Bring mixutre to a boil, reduce heat to low, and simmer uncovered 30 minutes. Add edamame and cook 10 minutes more.

3. Meanwhile toast coconut in small skillet over medium heat 3-4 minutes or until browned and fragrant. Set aside.

4. Heat remaining 1 tsp oil in medium skillet over medium heat. Add sliced onion and sautee 12 minutes or until golden.

5. To serve, spoon curry into 6 bowls. Garnish with golden onion slices, toasted coconut and cilantro.

Serves 6. Weightwatcher points = 6


28 Jan. 2011 Malaysian Tropical Curry with Lemongrass and Shallots

Adapted from “Malaysian Tropical Curry with Lemongrass and Shallots“. Vegetarian Times. (July 2009). p 38.  Downloaded from the web on Feb. 10, 2010.

My Comments: Is there anything better than fresh pineapple? I don’t think so. This week when I originally purchased the supplies for this meal, I bought the pineapple and promptly ate it for dessert — which meant this meal got put off until I could negotiate the snowdrifts (yet another 10 inch storm 2 days ago – uncle!) and return to my local food market.  I used flash-frozen mango for this recipe – I think if the mangoes are ripe, I’d prefer fresh, however finding perfectly ripe fruit is often a challenge here in New England. On the other hand, Lemongrass is fairly common in this area due to the many Southeast Asian families (and cooks) living here.

Ingredients

1 TBSP vegetable oil
4 shallots, peeled and chopped (1 cup)
3 stalks lemongrass, minced (1/3 cup)
1 TBSP cumin seeds, lightly crushed
2 cups diced jicama
1 medium red bell pepper, sliced (1 cup)
1 cup diced (fresh) papaya
1 cup diced fresh pineapple
3 TBSP low-sodium soy sauce
1 TBSP lime juice
1 TBSP agave or honey
2 tsp chile-garlic sauce
1/3 cup chopped cilantro

Malaysian Curry

Copyright © 2011. Adrien Bisson.

Method

1. Heat oil in a wok or large skillet over high heat.

2. Add shallots, lemongrass, and cumin. Stir fry for 2 minutes.

3. Add jicama and bell pepper. Stir fry for 3 minutes.

4. Stir in papaya, pineapple, soy sauce, lemon juice, agave nectar (or honey), and chile garlic sauce. Stir fry 1 minute.

5. Garnish with cilantro.

Serves 4. Weight Watcher points: 4 points.


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