November 24, 2024

Summer Vegetable Curry

August 1, 2014 by

Summer Vegetable Curry resize

If you think about it, there is a lot of overlap between summer produce here in the United States, and what shows up on Indian food menus.  That’s because what grows where it’s hot there is also what grows in the summer here.  Lots of Indian dishes feature zucchini (also called courgettes), onions, eggplants, and tomatoes – all things coming into season now!  Why not try this Summer Vegetable Curry?

You really can’t mess this up or go wrong.  Don’t like garbanzo beans?  Use another bean, or switch them out for green peas or bite-sized green beans.  Like it spicy?  Add some chopped jalapeños or another chili of your choice.  Use whatever curry powder you have.  Out of coconut milk?  Use water or broth instead.  I didn’t have any cilantro, or I would have chopped up a few tablespoons to stir in right before serving.  See?  There is no wrong way.

For a vegetarian meal, double the amount of beans and serve over basmati rice.  Paleo?  Skip the beans altogether and serve this curry as a side dish to your favorite protein.  Ready?  Let’s go!

Summer Vegetable Curry

Ingredients:

  • 1 large onion
  • 2 tablespoons ghee, butter, or oil
  • 1 tablespoon mustard seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon curry powder (or more, to taste)
  • 1/2  can coconut milk
  • 2 skinny eggplants
  • 3 zucchinis
  • 1 can garbanzo beans or 1 cup of rehydrated and cooked dried garbanzos
  • cilantro, raw tomato, and rice (optional)  for serving

Directions:

  1. In a very large pot, heat the ghee or butter.  Chop the onion and add to the pot, along with the mustard and cumin seeds.  Fry on medium heat for about 5 minutes, until the onion becomes translucent.  Then add the curry powder and coconut milk and reduce heat.
  2. Cut the eggplants and zucchinis into thin half-moons.  Add to the pot, stir to mix, and cover.  Cook over low heat for about 25 minutes until the vegetables are soft, stirring occasionally to ensure nothing sticks to the bottom of the pot.
  3. Taste for seasoning – add salt or more curry powder if you like.  Stir in the garbanzos and heat through.
  4. Serve with chopped tomato and minced cilantro.  Serve over rice if you like.

This is definitely one of those recipes that is even better the next day, and it’s easy to reheat.  Have some for dinner tonight and save some for lunch tomorrow!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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Crockpot Curry Chicken and Curry Chicken Stew

June 6, 2014 by

Curry Chicken Stew resize

Two for the price of one!  That’s what you get when you start this recipe in the crockpot.  It’s not very glamorous, but oh boy! does it smell and taste divine!  A simple list of ingredients  and a crockpot are all you need to make two delicious meals: Crockpot Curry Chicken and Curry Chicken Stew!

First you need a can of coconut milk or coconut cream.  It needs to be a can, because the coconut milk “beverage” they put in cartons is all watery, and you need the high fat content of the canned stuff.  Trader Joe’s has both canned coconut milk and coconut cream, or you can try an Asian market or online.  Next thing you need is curry.  You can use curry paste; I just used curry powder and it was lovely.  You’ll need an 8-ounce package of mushrooms, any kind – I used regular button mushrooms, but shiitakes or creminis would be nice too, and give it a stronger flavor.  And last is this beauty:

Chinese Broccoli resize

I buy it at the farmer’s market from a Vietnamese lady who tells me it’s called “Chinese broccoli”.  A little online research shows its real name is kai lan.  Its leaves are like spinach, and its cooked stems have the consistency of asparagus.  If you can’t find it, use spinach instead…although the Chinese broccoli has a stronger, more bitter flavor.

I made this with whole chicken legs – skin, bones and all – but I think next time I’ll try it with just boneless, skinless thighs.  Chicken skin in the crockpot is not a nice thing – we actually peeled it off before we ate the Curry Chicken the first night because it just seemed kind of rubbery.  But I think the skin and bones do add to the stock for the stew the next day, so it’s up to you.  Either way, you get two healthy, delicious meals out of one crockpot – you can’t beat that!

Crockpot Curry Chicken

Ingredients:

  • 3 pounds whole chicken legs
  • 1 can of coconut cream, or use coconut milk (not low-fat)
  • 3 tablespoons curry powder or curry paste of your choice
  • juice of 1 lemon or lime
  • 1 tablespoon salt

Directions:

  1. In a large crockpot, set the time for 8 hours on low or 4-6 on high.  Put the chicken legs on the bottom.
  2. Mix together the coconut cream, curry, lemon juice and salt.  Pour over the chicken and stir to combine.
  3. Cook until a thermometer reads 180*F.  Remove chicken legs from the pot and cover them with foil.  Pour the coconut broth into a large pan and simmer for about 15 minutes.  It will reduce a little.  Serve chicken legs with coconut broth.

Now, at this point, I had 2 very large legs leftover and about a cup of coconut broth.  I put them together in a Tupperware container.  Then the next day, I made…

Curry Chicken Stew

Ingredients:

  • 1 tablespoon butter, coconut oil or olive oil
  • 8 ounces mushrooms, quartered
  • 1 pound Chinese broccoli, cut into 2-inch pieces  (or use fresh spinach)
  • 2 large cooked chicken legs (or use 1 pound of chicken thighs)
  • leftover coconut broth – as much as you have
  • optional chicken broth
  • optional jasmine rice to serve

Directions:

  1. In a large pan, saute the mushrooms in 1 tablespoon butter, coconut oil, or olive oil.  Stir, and after five minutes, add the Chinese broccoli and cover.
  2. While the mushrooms are cooking, prepare the chicken:  peel off the skin and any subcutaneous fat you find from the cooked chicken legs.  Remove the meat from the bones and roughly chop.
  3. Add the chopped chicken and remaining coconut broth to the mushrooms and Chinese broccoli.  If you want it to be soupier, add some chicken broth.  Cook until the chicken is hot, about ten minutes.

This would be lovely with some steamed jasmine rice!  I ate this for lunch, and liked it so much I ate it again for breakfast.

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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Curried Potato Salad

June 28, 2013 by

Curried Potato Salad

No matter what you think of Martha Stewart, you can’t argue that she doesn’t know what she’s doing in the kitchen.  Sometimes when I’m looking around for inspiration and new recipes, I come across something that I might be on the fence about.  Maybe it sounds unusual, or I don’t know if I can make it right, or sometimes the measurements or directions don’t seem correct.  But when you make a Martha Stewart recipe, you know you’re going to end up with something pretty good.  And that’s what you get with this recipe for Curried Potato Salad!

My husband bought me the Martha Stewart Living cookbook 12 years ago, and we’ve certainly gotten our money’s worth out of it.  This was one of the first recipes we made and it has become a family favorite – my Dad, in particular, requests it.  Every ingredient is easy to find in the grocery store, although you may have to look a little harder for cilantro and curry powder, depending on where you live.  Trust me (and Martha) – this recipe is a keeper!

Curried Potato Salad

(Recipe courtesy of Martha Stewart Living)

Ingredients:

  • 3 pounds baby white potatoes, scrubbed (I’ve used red potatoes, too – just make sure they are small, and all the same size)
  • 1 tablespoon plus 1 teaspoon salt
  • 2 tablespoons white wine vinegar (I’ve used red wine vinegar too – it’s fine)
  • 5 large eggs
  • 1/2 cup plus 2 tablespoons homemade mayonnaise, or from a jar
  • 3 tablespoons curry powder
  • 1 medium onion, very thinly sliced
  • 1/4 cup fresh cilantro, finely chopped

Directions:

  1. Place potatoes in a large pot with enough water to cover by several inches.  Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil.  Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes.  Drain into a colander. Using gloves or paper towels to protect  your hands, cut potatoes into wedges while still hot.  Drizzle with vinegar, and set aside to cool.
  2. Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat.  When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs, and cut into quarters lengthwise.
  3. Place mayonnaise, curry powder, and remaining teaspoon of salt in a large bowl; whisk to combine.  Add potatoes to mayonnaise mixture.  Add eggs, onion, and cilantro.  Stir to combine.  Chill until ready to serve.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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