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Ingredients
1 large onion or two small onions, peeled and quartered
1 head garlic, separated into cloves and peeled
2-inch fresh ginger, peeled and chopped into chunks
1 can coconut milk
1 small bunch kale, chard, or spinach, washed thoroughly and sliced into thin ribbons
2 cans chickpeas
2 tbsp garam masala
2 tbsp ground cumin
2 tbsp ground coriander
1 tsp turmeric
2 tsp sugar
2 tbsp tomato paste
1 tbsp vegetable oil
Handful cilantro, chopped
1-14 oz can diced tomatoes
3 parsnips, peeled and cubed
2-4 carrots, peeled and cubed
1 tsp turmeric
1 tbsp garam masala
2 tbsp neutral oil
Directions
Preheat your oven to 400˚F.
Place the chopped carrots and parsnips onto a baking tray. Cover the veggies with the 2 tablespoons of neutral oil, 1 teaspoon of turmeric, 1 tablespoon of garam masala and 1 teaspoon of salt. Combine the spices and oil with the veggies using your hands until evenly coated.
Place the carrots and parsnips in the oven and roast for 20 minutes or until slightly brown.
Next your curry base. Place the chopped onion, ginger and garlic into a small food processor with 2 tablespoons of water. Blitz into a loose paste.
Heat a tablespoon of oil in a large pan or dutch oven over a medium-high heat. Add the onion mixture and cook for about 5 minutes.
Next add spices – 2 tablespoons garam masala, 2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoon turmeric, 2 teaspoons sugar, and 2 tablespoons of tomato paste. Combine the onions with the spices and cook for a few minutes.
Now pour the chickpeas, chopped tomatoes, and coconut milk into the pan. Bring the pan to a boil, cover and simmer for 30 minutes. Add water as needed.
When your carrots and parsnips have finished roasting in the oven, remove and add to the simmering curry.
Once your curry mixture has simmer it should have thickened nicely. Take the pan off the heat and season to taste. Then add in your chopped greens (kale/chard/spinach). Stir the greens into the curry until they have just wilted.
Top with cilantro and serve with rice, cauliflower rice, naan or simply just on its own.
Ingredients:
Mushrooms, sliced (8 oz.) Tomato, diced (lg.) Carrots, diced (2) White Onion, diced (med.) Eggplant, unpeeled, diced into .5 inch cubes Potato, diced (1 lg.) Peas, thawed (2.5 oz.) Chili Powder (.25 tsp.) Salt (1.25 tsp.) Cumin Seeds, powdered (1.25 tsp.) Green Chili, halved (sm.) Cilantro (.125 bunch) Mustard Seeds, powdered (.5 tsp.) Turmeric (.5 tsp.) Garam Masala (.25 tsp.) Directions:
Saute Onion. Add Turmeric. Add Tomatoes and Salt, and fry for a few minutes. Add Cumin, Mustard, and Garam Masala; cook for a minute. Add Peas, Eggplant, Tomato, and Potato; cook until soft. Add Cilantro and Chili and cook until flavor sets.
Ingredients:
Spinach, Frozen (20 oz.) Toor Dhal, dry (1 cup) Chana Dhal, dry (2 tsp.) Chilis, halved (2 lg) – optional Canola Oil (3 tbsp.) Ghee (2 tsp.) Asafoetida (.5 tsp.) Salt (1 tbsp.) Crushed Red Pepper (2 tsp.) Coconut (4 tsp.) Lemon Juice (2 tbsp.) Directions:
Soak Toor Dhal for 30 minutes in 4 cups of water. Cook under pressure for 7 minutes In a separate Pot, cook spinach in .5 cups water. Add cooked Dhal and 1 cup water In a separate pot heat crushed Red Pepper in Canola Oil. When bubbling add Asoafoetida and Channa Dhal. Cook until brown, then lower heat. Add Coconut and Ghee and cook a little longer. Add the contents to the Spinach. Simmer for 5 minutes and then add Lemon Juice and Salt. Add optional Chilis and simmer for 20-30 minutes.
Ingredients:
Vegetables, chopped (4 cups) Toor Dhal (.5 cups) Sambar Powder (2 tbsp.) Salt (1 tbsp.) Curry Leaves, dried (1 tbsp.) Tamarind (1 tsp.) – Optional Directions:
Cook Toor Dhal in 2 cups water under pressure for 8 minutes. When pressure comes down, add 3 cups water and all other ingredients. Simmer for 30 minutes.
Ingredients:
Onion, diced (sm.) Frozen Mixed Vegetables (1.5 – 2 lbs.) Garlic, minced (.5 tsp.) White Rice (2 cups) Butter (1 tbsp.) Turmeric (.25 tsp.) Allspice (1 tsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Olive Oil (2 tbsp.) Directions:
Saute Onion and Garlic in Olive Oil in pressure cooker. Add Frozen Vegetables and Rice and 3.5 cups water. Stir in Turmeric, Allspice, Salt, and Black Pepper. Cook under pressure for 9 minutes.
Ingredients:
Roma Tomatoes, diced (20 oz.) Kidney Beans, drained (45 oz.) Onions, chopped (2 med.) Ginger (1 inch) Bay Leaf (1) Garam Masala (1 tbsp.) Salt (2 tsp.) Canola Oil (1 tbsp.) Coriander (.5 tsp.) Cumin (.5 tsp.) Directions:
Saute Bay Leaf in Oil. Add Onions and Ginger. Add Tomatoes and simmer until sauce like. Add Salt, Coriander, Garam Masala, and Cumin. Add Kidney Beans and simmer 20-25 minutes.
Ingredients:
Potatoes, peeled and cubed (2.5 lbs) Cauliflower or Peas (1 lb.) Onion, chopped (lg.) Ginger (2 in.) Turmeric (1 tbsp.) Salt (2 tsp.) Directions:
Saute Onions and Ginger. Add Turmeric and Salt. Add Potatoes and mix until coated. Add .25 cups water (or more as necessary), cover, and cook for a few minutes. Add Cauliflower or Peas and cook, covered until potatoes are soft.
Ingredients:
Tofu, small cubes (14 oz.) Onion, diced (med.) Diced Tomatoes (15 oz. can) Peas, Frozen (1 lb.) Canola Oil Garam Masala (? Tsp.) Cumin Powder (? tsp., optional) Coriander Powder (? tsp., optional) Turmeric (? tsp., optional) Salt (1 tsp.) Directions:
Saute onion and Tofu until Tofu is browned. Add Tomatoes Add spices (Garam Masala, Cumin, Coriander, Turmeric, and Salt). Add Frozen Peas. Add enough water to prevent burning or more for a liquid curry. Cover and cook until vegies are soft.
Ingredients:
Milk Powder (1 cup) Condensed Milk (14 oz. can) Butter (.5 cups) Directions:
Melt Butter in Condensed Milk Stir in Milk Powder Microwave until it begins to bubble Cool
Ingredients:
Potatoes, peeled, diced and baked (1.5 lbs.) Tomatoes, diced (2 lg.) Onions, (sliced, 2 small) Chickpeas, rinsed and drained (3 cans) Canola Oil (2 tbsp.) Turmeric (.5 tsp.) Mustard Speeds (1 tsp.) Ginger (.5 inches) Garam Masala (1 tsp.) Coriander Powder (.5 tsp.) Cumin (.5 tsp.) Coconut (.5 tbsp.) Salt (1 tsp.) Directions:
Heat oil and add mustard seeds when hot. Add Onion, Ginger, Turmeric, and Salt. Saute. Add Tomatoes and Coconut and bring to a boil. Add Potatoes and Chickpeas and simmer for 20 minutes. [print me]
Ingredients:
Sweet Potatoes, peeled and cubed (1 lb.) Onion, diced (small) Tomato Paste (1.5 tbsp.) Chickpeas, drained (two 15 oz. cans) Coconut Milk, unsweetened (.5 cups) Olive Oil (3.5 tbsp.) Brown Sugar (1 tsp.) Salt (1 tsp.) Black Pepper (.25 tsp.) Cayenne Pepper (.125 tsp.) Cinnamon Sticks (4) Rosemary (1.5 tsp.) Garam Masala (2 tsp.) Lime Juice (2 tbsp.) Directions:
Toss 1 tbsp. Olive Oil, Onion, Brown Sugar, Sweet Potatoes, .25 tsp. Salt, and Black Pepper. Spread the Potato mixture on a cooking sheet and add Cinnamon sticks or casserole dish. Bake for 30 minutes and 350 degrees, tossing every 10 minutes. Whisk together Tomato Paste, Garam Masala, Cayenne Pepper, 1.5 tbsp Olive Oil, and .75 Tbsp. Olive Oil. Fold in Chickpeas until evenly coated. Add Chickpeas to Potatoes and bake at 400 degrees for 15 more minutes. Whisk together Coconut Milk, Lime Juice, and 1 tbsp. Olive Oil. Remove Cinnamon Sticks, and coat with Coconut Milk mixture.
Ingredients:
Onion, diced (small) Potatoes, washed and diced (1 lb.) Chickpeas, rinsed ( 15 oz. can) Peas, frozen (.5 cups) White Rice (1 cup) Canola Oil (2 tbsp.) Curry Powder (1 tsp.) Ground Ginger (.5 tsp.) Vegetable Stock (2 cups) Salt (.5 tsp.) Directions:
Saute Onion in Canola Oil for five minutes. Add Potatoes and cook 6-8 minutes. Add Curry Powder and Ginger for 1-2 minutes. Add Rice and Stock and cover until stock comes to a boil. Turn down heat and cook for 15 to 17 minutes, until rice is done. Add Chickpeas and Peas and cook 3-5 more minutes. Add Salt and serve.
Ingredients:
White Rice (1 cup) Urad Dhal (.67 cups) Salt (1 tsp.) Fenugreek (.5 tsp.) Directions:
Rinse Rice and Dahl, cover with water and soak for 12 hours. Blend in blender until grit free s possible. Stir in Salt and Fenugreek. Cover and put in warm place for 1-2 days to allow it to rise and ferment. It should increase in volume to 150% . Spoon onto hot, oiled griddle and spread into a thin circle. Drip Oil on the edges for crispy edges. Flip when the underside is cooked. It should be golden brown when finished. Batter can be refrigerated for up to 2 weeks.
Ingredients:
Urad Dhal, whole (.67 cups) Kidney Beans, rinsed (2 15.5 oz cans) Tomato Paste (6 oz.) Cream (.5 cups) Salt (2 tsp.) Ground Red Pepper (1 tsp.) Butter (3 tbsp.) Ginger Paste (3.5 tsp.) Garlic Paste (3.5 tsp.) Directions:
Soak Urad Dahl for 30 minutes. Put Dhal and Salt in one level. Put Kidney Beans, garlic and Ginger in a separate level. Cook under pressure for 18 minutes. Add 1.5 cups water, Ground Red Pepper. Stir and cook everything for 45 minutes. Add cream and cook for 10 minutes.
Ingredients:
Urad Dhal (1 cup) Chana Dhal (1 cup) Toor Dhal (1 cup) Rice (2 cups) Veggies, like Carrot or Onion, finely chopped or grated (0-3 Cups) Directions:
Mix Dhals and Rice in large bowl. Add enough water to cover plus .5 inches and soak for 4 hours. Grind in Blender or food processor until consistency of thick batter. Mix in Veggies. Make on Griddle like pancakes.
Ingredients
Carrots, grated (1.5 cups cup) Basmati Rice, washed (2 cups) Onion, diced (med.) Mustard Seeds (1 tsp.) Urad Dhal (1 tsp.) Chana Dhal (1 tsp.) Curry Leaves (a few) Garam Masala (1 tsp.) Coriander (2 tsp.) Cumin (1 tsp.) Salt (2 tsp.) Grated Coconut (4 tbsp.) Directions
In Instant Pot, saute Mustard Seeds until they pop. Add Chan Dhal, Urad Dhal, and Curry Leaves. Saute until they are toasted brown. Add onions and saute until clear. Add remaining spices (except Salt) and mix. Add Carrots, Salt, and Coconut. Mix well. Add Rice and 2 cups water. Cook under pressure for 8 minutes.
Ingredients
Snow Peas, halved (8 oz. pkg.) White Onion, diced Carrots sliced (1 lb.) Red Bell Pepper, diced Coconut Milk (14 oz.) Chickpeas (3 cans) Canola Oil (4 tsp.) Garlic, minced (2 tsp.) Red Curry Paste (6 tbsp.) Lime Juice (1 lime?) Yellow Curry Powder (2 tsp.) Salt (2 tsp.) Garlic Salt (1 tsp.) Directions
Saute Onions and Garlic in Oil. Add Carrots and cook until they get soft. Add Snow Peas and Red Bell Pepper and cook until veggies are done. Add Chickpeas, Lime Juice, and spices. Cook until chick peas are heated through (~ 5 min.). Serve over Rice.
Ingredients:
Carrots, grated (1 lb.) Onion, diced (medium) Rice (2 cups) Bay Leaves (2) Vegetable Stock (4 cups) Salt (2 tsp.) Garlic (1 head) Black Pepper (.25 tsp.) White Wine (1 cup) Parsley, chopped (1/3 cup) Parmesan (.5 cups) Olive Oil (.25 cups) Butter (4 tbsp.) Directions:
Saute Bay Leaves in Olive Oil mand 2 tbsp. Butter. Saute Onions. Add Carrots, Salt, and Black Pepper. Add White Wine and Rice, stir until absorbed. Add Stock. Slice the head off the Garlic and stick it into the rice, sliced side down. Cook until rice is done. Remove Garlic and stir in 2 tbsp Butter and Parsley. Stir in Parmesan.
Ingredients:
Mixed Veggies, frozen (12-16 oz.) Basmati or Long Grain Rice (1.5 cups) Onion, finely chopped (medium) Bay Leaf (1) Cinnamon stick (1 inch) Cloves (2) Garam Masala (.5 tsp.) Turmeric (.25 tsp.) Cumin (.25 tsp.) Coriander (.5 tsp.) Canola oil (2 tbsp.) Ghee (1 tsp.) Salt (1.5 tsp) Water 2.5 cups) Directions:
Saute Bay leaf in Oil and Ghee in Instant Pot until it turns black. Add Cinnamon and Cloves and saute for 1 minute. Add Onion and saute until clear. Add remainder of spices and mix. Add Rice, Veggies, and Water. Pressure cook 4 minutes (longer with brown rice).