Recipes / curry

  • Dal, delicious and so nutritious!

     

    A simple and very nutritious meal that takes very little prep time and leaves everyone craving more. It's easily one of my most requested meals by my friends and family and the recipe can be doubled or tripled to accommodate additional guests.

    1 cup of lentils (I prefer the French green variety if I want it to be less mushy) or mung dal (which makes a very creamy consistency)

    3 cups of broth or water

    1 Tbsp of ghee or coconut oil

    1-2 Tbsp of Korma spice blend

    2 Tsp of cinnamon

    1 onion, chopped

    1 can of coconut cream or coconut milk

    1 large can of chopped tomatoes or 4 fresh tomatoes, chopped

    salt & pepper to taste

    cilantro and basil for garnish

     

    In a large pot add the broth and lentils and bring to a simmer. Cover and cook for 40 minutes.

    In a skillet heat the oil. Add the onion and cook until soft. Add the spice and cook an additional minute to two. Add this mixture to the cooked lentils along with the coconut cream and chopped tomatoes. Stir. Cook an additional 5-10 minutes.

    Salt and pepper to taste.

    Serve with rice or naan. I also like to offer chutney, a green salad, a variety of hot sauces, and possibly raita to make the meal a complete feast.

     

     

  • Curried Nuts

     

    A delicious and healthy snack loved by children and adults. Not to mention this would be a great healthy addition to the Super Bowl feast or a yoga party.

    Ingredients:

    3-4 Tbsp of Korma, Hot Indian, Malawi, or Oatmeal Cookie Spice

    1 Tsp. of Salt

    1 Tsp of Black Pepper

    1 Tsp of Sugar

    2 Egg Whites

    3 1/2 Cups of Assorted Nuts & Seeds such as: Almonds, Cashews, Pumpkin Seeds, and Sunflower Seeds.

    1/4 Cup of Sesame or Nigella Seeds

     

    Preheat the oven to 350 degrees.

    In a small bowl mix the spices, salt and sugar together.

    In a large bowl beat egg whites until mixed. Add the nuts and stir to evenly coat them. Add the spice mixture and again stir to thoroughly coat the mixture.

    Spread the nuts and seeds out on a sheet. Bake for 20-25 minutes stirring and breaking up the clumps every 5-10 minutes. Remove from the oven and allow to cool.

     

  • Malawi Beet Hummus

     

    A quick and nutritious appetizer that can be used as a sandwich spread too. Beets are an excellent blood cleanser and help refresh your body from a heavy winter diet.

    1 Large or 2 Small Beets, roasted & peeled

    1 Head of Garlic, roasted

    2 14 oz. Cans of White Beans

    1/4 Cup of Almond Butter

    1 Tbsp of Malawi Curry

    Preheat the oven to 375. Scrub the beets and put into the oven. Cut the top of the garlic head off and wrap in foil with a little olive oil drizzled on top. Add the garlic to the oven. Roast the 2 for 35-40 minutes until soft.

    Peel the beets and add to the food processor. Squish the garlic cloves from the head and add to the food processor. Add the beans, almond butter and the Malawi curry. Blend until smooth. Salt to taste.

  • Kitcheree, Ayurveda's perfect food

    
    1 Cup of Basmati Rice
    1/2 Cup of Mung Dal (try experimenting with split peas & lentils)
    3 Cups of Vegetable Broth, Bone Broth or Water
    2 Tbsp of Ghee or Coconut Oil
    1+ Tbsp of Korma Curry Powder or Hot Indian Curry Powder
    A Myriad of Vegetables: Asparagus, Sweet Potatoes, Zucchini, Kale, Leeks, Carrots, et cetera
    1" Piece of Ginger, chopped
    1 14 oz Can of Coconut Cream or Coconut Milk (you may add more liquid if it's too thick)
    Juice of a Lemon
    1 Tbsp of Maple Syrup
    Salt & Pepper to Taste
    Cilantro, Basil, Mint &/or Parsley for Garnish

    Using a pressure cooker add rice, dal and broth, cook on High for 10 minutes with natural pressure release.

    While the kitcheree cooks, melt the ghee in a sautee pan. Add the curry powder and let it bloom for 2 minutes stirring constantly to avoid burning the spices. Add the vegetables (some may need to cook a shorter time and I will add those vegetables after the coconut cream is added) and ginger, stir to coat. Add the coconut cream and let it simmer 8-15 minutes depending on the vegetables. Add lemon juice & maple syrup, stir & taste. Add salt & pepper, stir & taste.

    Serve warm vegetables on top of the kitcheree and garnish with herbs. Voila, a perfect balance of protein, carbohydrates and fats along with all your amino acids and a plethora of vitamins and minerals....the perfect food.
  • The Curry Template

    People often ask, "What do I do with the curry powder? How do I make a curry?" Here is my easy curry template. 

    Ingredients

    Oil: Coconut or Ghee

    Curry: Korma, Hot Indian or Malawi

    Alliums: Onion, Garlic or Shallots

    Protein: Tofu, Shrimp, Chicken, etc.

    Vegetables: Cauliflower, Broccoli, Sweet Potatoes, Carrots, etc.

    Base: Coconut Milk, Tomato Sauce &/or Broth

    Garnish: Cilantro, Basil, Yogurt, Pumpkin Seeds, etc.

    I use a couple of TSBPs of oil and melt it in a large skillet. Once melted add the 1-2 TBSPs of curry powder and let it bloom in the warm oil for a couple of minutes stirring it to avoid burning.

    Add alliums and sauté for a few minutes.

    Add the protein and cook until just shy of being fully cooked.

    Add the vegetables. First the ones that take longer to cook such as root vegetables. Then add the softer vegetables such as peppers and squash. Cook for a few minutes.

    Add the Base. I use about 30 oz of liquid. This depends on how thick you want the curry to be. 

    Let the curry cook for 10 or so more minutes. 

    Serve over a grain such as rice, faro, quinoa, etc.

    Garnish with herbs, nuts, seeds &/or yogurt.

     

     

     

     

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