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Archive for the ‘Curry’ Category

 

This was a “I’m in the mood for curry, what do I have in the pantry” kinda dish.  More specifically, I was in the mood for a rich tomato-based curry flush with lycopene and lutein and…yes, I really do think this way.  Colorful foods make me feel good in so many different ways and I try to include the entire spectrum into each day’s food choices.  This curry turned out to be a great way to use up leftover baked squash as well!

 

Tomato and Squash Curry with Yellow Split Peas

Ingredients:

1 medium onion, thinly sliced

10 oz squash, cubed @ 2 cup’s worth  [Mine was already cooked, but raw squash could be used]

16.5 oz chopped  tomatoes [I used a box of Pomi]

1/2 cup split yellow peas

4-6 T red curry paste

2 cups vegetable stock

1 – 15 oz can lite coconut milk

red pepper flakes, to taste

coconut oil, for sautéing the onions

* Optional – freshly shredded herbs, for garnish [basil, cilantro and parsley are all good options]

Directions:

Sauté the onion in coconut oil over medium heat until softened.  Add in the curry paste and red pepper flakes and cook for a couple of minutes, spreading the paste evenly over the pan so that it’s all exposed to the heat.  Add the coconut milk and whisk the paste into it.  Add the peas,  tomatoes, squash and vegetable stock.  Cook at a low simmer until the peas [and squash, if added raw] are soft.

If the curry becomes too thick, you can easily thin it out with some additional stock.

 

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Wanting to have a lighter dinner, I served the curry over some roasted spaghetti squash and sautéed kale rather than rice. 

 

Sweet Potato and Coconut Curry with Lentils

Ingredients:

1 onion, diced

4 cloves garlic, minced

1 inch piece of fresh ginger, peeled and minced

2 T tomato paste

2 tsp chili garlic sauce [You could substitute with any hot sauce or chili pepper.]

2 T Kashmir garam masala [I used Urban Accent’s Blend]

2 T coconut oil

1-14 oz can lite coconut milk

1-15 oz can sweet potato puree

2 cups faux chicken broth

2 cups carrots, diced

2 cups plum tomatoes, seeded and diced

2 cups cauliflower florets, cut into bite-sized pieces

juice of one lime

2 cups puy lentils, cooked in faux chicken broth

sea salt

freshly-cracked black pepper

freshly-cracked green peppercorns, for garnish

Directions:

Sauté onion in the coconut oil until softened.  Add garlic, ginger and garam masala and stir for a couple of minutes.  Add the tomato paste and spread it around the pan to ensure that it is cooked.  After a couple of minutes add in the chili garlic sauce, coconut milk, sweet potato puree and broth.  Mix well and simmer gently for 15 minutes.  Add in the carrots, tomatoes, cauliflower and lentils.  Cook until the vegetables are fork-tender.  Add the lime juice and season with salt and pepper.  Garnish with cracked green peppercorns.

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