You are currently browsing the tag archive for the ‘curry’ tag.

curried carrot and apple soup

ingredients

  • 15 ml coconut oil
  • 10 ml hot curry powder
  • 1.25 kg carrots, chopped (i have a ton of these right now, so this was the perfect soup for my fridge’s sanity)
  • 1 onion, chopped
  • 2 apples, chopped
  • 1.5 l water
  • 5 ml sea salt
  • fresh ground pepper to taste

method

heat the coconut oil in a large pot. stir in the curry powder and let cook for a minute.

add carrots, onion and apples. stir to coat with curry powder. cover pot and cook for 15 minutes over low heat, until the vegetables are almost tender. stir occasionally while cooking.

add the water, salt and pepper.

bring to a boil. reduce heat to a simmer and cook until the vegetables are fully tender.

puree in the pot with a stick blender or in batches in a food processor.

serve and enjoy this flavourful soup with just the right amount of heat for wintry days.

Advertisements

our perfectly wee kitchen

End of term.  End of term pressures.   To grade assignments, construct exams, write letters of recommendation, wrap up committee business, solidify course descriptions and determine teaching workload for following years, assist stressed students who are fraying at the edges, arrange special exam-taking and extensions on deadlines.  Pressures to finish things off.

This is partially what sent him to the kitchen this weekend.  The sizzle of spices, rising pungently on puffs of steam, the precision of recipes, the predictability of ingredient combinations, the colour, the focus, the visceral knowing and experiencing. Cooking is for him what washing dishes is for me.

Shrimp with Spinach

sliced tomatoes

  • 8 oz shrimp
  • sliced tomatoes
  • 12 oz baby spinach
  • 2 tomatoes, thinly sliced
  • 2/3c oil
  • 1/2 tsp mustard seed
  • 1/2 tsp onion seed
  • 1 tsp ginger root, finely diced
  • 1 tsp crushed garlic
  • 1 tsp chili powder
  • 1 tsp salt

Heat oil in large fry pan, add mustard and onion seed.  Reduce heat, add spinach and allow to wilt.  Add tomatoes, ginger, garlic, chili powder and salt.  Stir fry 5 – 7 minutes.

almost ready

Add shrimp to the spinach and tomato mixture.  Cover and simmer over low heat about 7 – 10 minutes.

Green Pumpkin Curry

curried pumpkin

  • 2/3 c oil
  • 2 med onions, sliced
  • 1/2 tsp white cumin seeds
  • 3 1/2 c diced pumpkin
  • 1 tsp aamchoor (dried mango powder) – we have this in our pantry!
  • 1 tsp fresh ginger root, finely diced
  • 1 tsp crushed garlic
  • 1 tsp crushed red chili
  • 1/2 tsp salt
  • 1 1/4 c water

Heat oil in large fry pan.  Add onions and cumin seeds; fry until light golden.  Add diced pumpkin and stir fry 3 – 5 minutes over low heat.

Mix aamchoor, ginger, garlic, chili and salt together.  Add spice mixture to onion mixture.  Stir well to combine.

Add water, cover and cook over low heat for 10 – 15 minutes, stirring occasionally.

dig in

Balsamic Strawberries with Mascarpone

our best

  • 1 lb strawberries
  • 2 – 3 tbsp best-quality balsamic vinegar (more expensive than our wine!)
  • pepper
  • fresh mint leaves
  • 4 – 6 oz mascarpone cheese

Cut each strawberry in half, or quarters, lengthwise.  Place in bowl.  Add the vinegar and several twists of fresh ground black pepper.  Stir gently, cover and chill for up to 4 hours.

Just before serving, stir in torn mint leaves.  Spoon mascarpone into bowls, spoon berries on top.  Sprinkle with extra pepper to taste.

strawberries gently wading in balsamic vinegar

yummers yummers

Bharti

Bharti

While I was busy becoming an Outdoors Woman this past weekend, my partner got an itch for some kicky indian fare.  Our gastronomic love affair with all dishes indian — curries, buryanis, kormas, dahls — goes back many years.  Fortunately, we have dear friends who shared their indian cookery with my partner, imparting in him some of the finer nuances of this cuisine.

He started the kitchen tricks with malai korma, a recipe which he had never tried before but which came from the cookbook of one wonderful woman and fiesty friend who constantly exhorted us to give up our carnivorous lives, though to no avail.  So, with many thanks to and fond memories of Bharti Vibhakar who has brought the pleasures of blue lentils and spiced cashews into my life, here is the malai korma recipe.

Malai Korma

This vegetable dish has lots of ingredients but is still fast and easy to make.  It has a delectable sour, creamy sauce and plenty of protein from the paneer.  Try it with naan, chapatti or rice.

  • 1c  peas
  • 1/2c carrots, cut into small pieces
  • 1c cauliflower, cut into small pieces
  • 1c green beans
  • 1c paneer, crumbled
  • 2 medium sized tomatoes, chopped
  • 1 large onion, sliced
  • 1 tsp garam masala
  • 2 tbsp korma masala ( he made this with: coconut milk, dried coconut flakes, garlic, ginger, red chilies, curry leaves)
  • 1 tbsp khus-khus (poppy seeds)
  • ½ tsp chilli powder
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp amchur
  • ¼ c cream (plain yoghurt was substituted)
  • ½ c oil

Steam the peas, carrots, cauliflower and beans for about 10 minutes.  In a blender, grind khuskhus, tomatoes and onions with all the spices in about ½ c water.  Blend to make into a thick paste. Cook the paste in the oil on medium heat for 10 – 15 minutes.  Add the vegetables, paneer and yoghurt; cook about 5 more minutes.

malai korma with rice

malai korma with rice

Chickpea curry was also  constructed on Saturday.  Chickpeas soaked overnight Friday and were cooked Saturday morning, ready to do their duty in this delicious vegetarian dish.

Chickpea Curry

  • 6 tbsp oil
  • 2 medium onions, sliced
  • 1 tsp finely chopped fresh ginger root
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp crushed garlic
  • 1 tsp chili powder
  • 2 fresh green chilies, chopped
  • fresh cilantro leaves
  • 2/3 c water
  • 1 large potato, cut in small cubes
  • 14 oz prepared chickpeas
  • 1 tbsp lemon juice

Heat the oil in a large saucepan, add onions and sauté until golden brown.  Reduce heat, add ginger, cumin, coriander, garlic, chili powder, fresh green chilies, and fresh cilantro leaves.  Stir fry for 2 minutes.  Add the water to the pan, stir well to mix.  Add potatoe cubes and chickpeas, cover and simmer, stirring occasionally, for 5 – 7 minutes.  Sprinkle the lemon juice over the curry.  Serve with flatbread such as chapati or roti.

chickpea curry cooking

chickpea curry in saucepan

The cookfest was rounded off on Sunday with Spinach and Paneer Curry.  This is one of my favourite recipes, running a close second to blue lentils.  It is full of protein and iron.  Paneer is a type of cheese.

Spinach & Paneer Curry

  • 1 ¼ c oil
  • 7 oz paneer, cubed
  • 3 tomatoes, sliced
  • 1 tsp ground cumin
  • 1 ½ tsp ground chili powder
  • 1 tsp salt
  • 14 oz fresh spinach (you can use well squeezed frozen spinach)
  • 3 fresh green chilies
before adding paneer and chilies

before adding paneer and chilies

Heat oil in large skillet; add paneer and fry, stirring occasionally, until golden brown.  Remove the paneer with a slotted spoon and set aside to drain on paper towel.  Add the tomatoes to the remaining oil and stir fry for 5 minutes.  Add the ground cumin, chili powder and salt and mix well.  Add the spinach to the skillet and stir fry over low heat for 7 – 10 minutes.  Add the fresh green chilies and the paneer; cook, stirring or 2 minutes.  Serve hot with pooris or plain boiled rice.

cooked paneer

cooked paneer

We purchase our paneer at an Indian Grocer, but you can make your own:

4 1/2c milk slowly boil over a low heat.  Add 2 tbsp lemon juice, stirring continuously and gently until the milk thickens and begins to curdle.  Strain the curdled milk through a fine strainer.  Set aside under a heavy weight for about 1 ½ – 2 hours to press to a flat shape about ½ inch thick.  Once set, the panir can be cut, like cheese, into whatever shape is required.

Best yet — loads of leftovers for lunches all week.  Yum!

I would rather sit on a pumpkin, and have it all to myself, then be crowded on a velvet cushion.  – Henry David Thoreau

shrimp & pumpkin curry on the table

shrimp & pumpkin curry on the table

The pumpkin hummus was really just an afterthought to the Shrimp & Pumpkin Curry I wanted to make for supper Wednesday.  With some shrimp in the freezer, all I needed was to stop on my way home at the local farm stand to pick up a couple of small pumpkins.   (Okay, I picked up a half dozen fresh baked blueberry scones too — I am delightfully weak in the flesh).

Shrimp & Pumpkin Curry

  • 2 tbsp olive oil
  • 1/2 tsp mustard seeds (I doubled this and used black mustard seeds)
  • pinch of cumin seeds
  • 10 curry leaves
  • an inch or so of fresh ginger root, cut into strips]
  • 2 green chilies (I substituted some kicky dried peppers from the garden of Louis Wilson, formerly known as a UPEI professor)
  • 2 onions, sliced
  • 150g peeled pumpkin flesh, thinly sliced
  • 1/2 tsp turmeric
  • 1 2/3c coconut milk (light is good)
  • 500g raw shrimp, peeled
  • 1 tsp white vinegar
before adding shrimp

before adding shrimp

Add mustard and cumin seeds to hot oil in large fry pan.  When the seeds start to pop, add curry leaves, ginger, chilies and onions.  Cook over low heat for 10 minutes, until the onions are golden.

happy happy leftovers

happy happy leftovers

Add the pumpkin and turmeric and a bit of salt.  Mix well and heat for a minute.  Pour in the coconut milk and 3/4c water.  Bring to a boil, stirring constantly.

Add the shrimp, cook for 5 more minutes.  Add vinegar and mix well.

Serve hot.

I put this yumfest over brown basmati rice.  It was jazzy on my jargon muscle.

class schedule

Archives

tweeting

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

Advertisements