|Unless otherwise noted,
all recipes copyright
Found a great Curry recipe on line recently but I figured it could easily do with a greater variety of vegetables.
Here's my version of a Black-eyed Peas and Eggplant Curry:
Eggplant, about 1.5 lbs, peeled and cubed (1/2 to 3/4 inch cubes)
1 large Onion, diced
1 cup Carrot, shredded or diced
1 good-sized Red Potato, diced
1 small Zucchini, diced (optional)
3-4 Garlic toes
1/2 cup Red Lentils (helps with thickening)
1/2 cup Brown Lentils
6 cups Vegetable Broth
2 cans of Black-eyed Peas (16oz ea), drained and rinsed, or use your own home-cooked
Herbs and Spices:
1/2 cup fresh Cilantro leaves (chopped)
1-1/2 tbsp Curry Power (while I prefer hot, use whatever you like)
1 tsp of Fennel Seeds, crushed
Juice from 1/2 Lemon
2 tbsp Tomato Paste
1-1/2 tbsp fresh Ginger, minced
1/2 tsp Cayenne Pepper (or use 1/2 chopped Jalopeno)
In a large non-stick pot, saute Onion in a little EVOO until translucent, add Garlic, Ginger and Jalopeno (if using), saute for another minute or two. Add Curry Powder, Fennel Seed, Black Pepper, Cayenne (if using), stir, add Egplant, Carrot and about a cup of the Vegetable Broth, then let the Eggplant cook down for a few minutes. Add Red and Brown Lentils, Cilantro, the rest of the Vegetable Broth. Let simmer for about 20 mins, then add the Potato and Zucchini. Simmer for another 10 mins or so (test Potatoes, Eggplant and Lentils for done-ness). Stir in the Black-eyed Peas, Tomato Paste and Lemon Juice. Adjust thickness by either simmering with the lid off for the last few mins or add some more Veg Broth. If necessay, adjust taste with Curry Power, Black Pepper, Better-Than Buillon.
Variations: Cauliflower (small flowerettes), Spring Onion. Add these no more than 10 to 12 mins before the end of the regular cooking time.
Serving Suggestions: Traditionally served over Rice but also tastes great poured over leftover steamed Cauliflower, even scoped up with Tostitos (really, try it! :) or with toasted whole-wheat Tortillas (I toast my tortillas on the burner of my electric stove).
Great for freezing in portion sizes.
|CHANNA MASALA WITH POTATOES
Channa Masala is usually a rather dry dish made with Chickpeas. When I saw a Pakistani recipe that called for
the addition of potatoes, my German tastebuds did a little happy dance. After a few modifications (I also like it a
little more "brothy"), here is what I came up with.
approx. 1/2 tsp Black Onion Seed
approx. 1/2 tsp Cumin Seed
Chickpeas (2 cans, drained and rinsed, or the equivalent freshly cooked, about 1-1/2 cups dry)
1 can Tomatoes, diced (or use fresh or frozen Tomatoes)
1 can Vegetable Broth
1 large Onion, cut into strips
1 tbsp EACH minced Garlic, Ginger, Serano or Jalopeno Pepper
2 tsp EACH ground Coriander and Garam Masala
1-1/2 tsp Turmeric
1 to 2 tsp Amchoor (dried Mango Powder)
1 envelope of Washington's Broth and Seasoning Mix (instead of the Salt called for in the original recipe)
fresh Cilantro, chopped (scant half cup or to taste)
Vegetable Better-Than-Buillon (if needed to kick up the background flavour)
THE CHICKPEAS: If using your own dried Chickpeas: Soak for about 12 hrs in plenty of water to which 1 tsp of
Baking Soda has been added, drain, rinse, then cover with water, bring to a boil, turn down heat and simmer for
approx. 1 hr (test to see if they're done to your liking). OR ... cook in vegetable broth then use the cooking liquid for
the broth in the dish. Cooked Chickpeas can be frozen for later use
SUBSTITUTIONS: Instead of Black Onion Seeds, use 1/2 tsp each Caraway and Sesame Seeds. Juice of 1/2 Lemon or Lime for the Amchoor.
THE CHANNA MASALA: Heat 2-3 tbsp of EVOO in lg nonstick pot. When it's very hot, drop in the Black Onion and Cumin seeds; let them pop for about 20 seconds. Add the Onion and fry until lightly browned, then add the Ginger, Garlic and Pepper. Add Tomatoes, stir fry (med heat) until the Oil starts to separate from the Onion/Tomato mixture, then stir in Spices, the Potatoes and the Veg Broth. Cover, bring to a boil. simmer for about 20 mins (check that Potatoes have softened), then add Chick Peas; might want to add a little more broth at this time. Simmer for another 15 mins or so. Add Cilantro, simmer about 10 more mins, adjust taste with Better-Than-Buillon. Turn off heat and let rest, covered, for about 15 mins. Great Basmati Rice, with wam Pita Bread or toasted Whole Wheat Tortillas.
|SOUTH -- SOUPS -- SANDWICHES -- PASTA -- MAIN DISHES -- INDIAN INSPIRED -- MISCELLANEOUS -- VEGETABLES -- CAKES -- COOKIES
THE FULL ENGLISH BREAKFAST -- VEGETARIAN STYLE
(and other breakfast ideas)
QUICK LUNCH or SUPPER (it's all about Potatoes)
WHAT TO DO: WITH VEGGIES LEFT AFTER COOKING,
OR WHEN FRIENDLY GARDENERS SHARE THEIR SUMMER BOUNTY
RECYCLING TIPS CRAFTY HOUSEHOLD HINTS