Tag Archives: curry

Pumpkin, Wheat Berry, and Lentil Curry Soup

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I used a little bit of chopped parsley for garnish.

I just love pumpkin but I don’t really like buying them in a can, so I was really excited to see organic pie pumpkin at the local health food store.

I ended up purchasing more pumpkins that I needed for a pumpkin pie, so I decided to make soup perfect for the fall weather that is warming, comforting, filling, and delicious.  I just love the combination of pumpkin chunks with wheat berries.  My family and I really enjoyed this soup!

Ingredients:

  • 1 organic pie pumpkin (peeled and cut into cubes)
  • 1 medium onion (chopped)
  • 8 cloves of garlic (minced)
  • 1.5 inches of ginger (finely minced)
  • 2 medium-sized potatoes (cut into cubes)
  • 1.5 cups of wheat berry (soaked over night)
  • 1 cup of red lentils
  • 9 cups of water
  • 2 oz. of red curry paste or 3 t0 4 tablespoons of curry powder
  • 1 tablespoon of garam masala
  • 1 can of coconut milk
  • 3 to 5 tablespoons of Mrs. Dash’s Salt-free Seasoning
  • Liquid aminos for added taste (note if you don’t have this, you may add a little bit of sea salt)
  • 1 tablespoon of olive oil

Directions:

  1. Boil wheat berries for 20 minutes, drain, and set aside.
  2. While your wheat berries are boiling, prepare your veggies.
  3. Heat oil in a large soup pot.
  4. Add onions, garlic, ginger, curry, and garam masala.
  5. After the onions are a little transparent, add pumpkin, potatoes, wheat berries, red lentils, coconut milk, water and Mrs. Dash’s seasoning into the pot.
  6. Simmer for about 30 to 40 minutes.
  7. Add salt or liquid aminos a little bit at a time.
  8. Serve with delicious freshly baked bread.  Note: the bread in the above picture may look a bit different from the one from my recent post because I used whole wheat flour mixed with bread flour.
  9. Enjoy!

Breaded Coconut Curry Eggplant Fries

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This recipe was featured on: 

Certified Yummly Recipes on Yummly.com

I just love eggplant!  I love eggplant sandwiches, eggplant curry, eggplant and tofu stir fry.  But, today I wanted to create something a bit different.  So I made these delicious, coconutty, and crunchy eggplant fries.

Reasons to love eggplant:

  1. It is a wonderful source of fiber.
  2. It is a great source of Vitamin B1 and B6.
  3. It is a great source of potassium.
  4. It contains copper, magnesium, manganese, phosphorous, niacin and folic acid.
  5. It helps reduce cholesterol.
  6. It contains antioxidants.
  7. It is a good food for type 2 diabetics.
  8. It helps fight cancer.

So, eat up those eggplants!

Ingredients:

  • 1 eggplant (med-large)
  • 2 cups of all-purpose flour
  • 2 cups of whole wheat panko bread crumbs (Ian’s brand)
  • 1.5 cups of unsweetened and unflavored almond milk
  • 1 cup of unsweetened and all-natural shredded coconut
  • 4 tablespoons of Braggs liquid aminos
  • 4 teaspoons of curry powder
  • 1 teaspoon of ginger powder
  • 1 vegan bouillon cube
  • coconut oil (3 to 5 tablespoons)

Dipping sauce #1 ingredients:

  • 4 tablespoons of VEGENAISE (vegan mayo)
  • 1 tablespoon of Asian chili paste

(mix together)

Dipping sauce #2 ingredients:

  • 2 tablespoons of VEGENAISE (vegan mayo)
  • 3 tablespoons of Sriracha hot sauce

(mix together)

Note: dipping sauce is not necessary.  It is obviously healthier without it.  My daughter likes these plain or with ketchup.

Directions:

  1. Peel and slice eggplant into fry-sized pieces.
  2. Preheat oven to 385 degrees.
  3. Mix bouillon cube, liquid aminos, ginger powder, and curry powder together.  Set aside.  Note: if your bouillon cube does not mix well, heat up the milk for a minute.
  4. Mix flour and shredded coconut together and set aside.
  5. Grease your cookie sheet with coconut oil.
  6. Pour out the panko crumbs on a plate.
  7. Dip eggplant into the non-dairy milk mixture.
  8. Roll it into the flour.
  9. Dip it into the non-dairy milk mixture again.
  10. Roll it into the panko bread crumbs.
  11. Place onto your cookie sheet.
  12. Bake for 20 minutes.
  13. Serve with your sauces. 
  14. Enjoy!

Note: dipping sauce #2 is spicier than #1.  Dipping Sauce #1 is just a bit sweet and mild.

My child loved them as well!

Curried Maftoul with Broccoli

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Last week I purchased some uncooked couscous for the first time.  I usually just get the already-made-couscous-salad from the deli, but I wanted to try making it myself from scratch.

 

I purchased the “Ziyad Brand All Natural Middle Eastern Couscous” because it had an interesting recipe on the box that I wanted to try out (Curried Maftoul).   Note: I am sure it would taste just as good if you used a different brand of couscous (just in case you can’t find this brand).

I have to say, it was pretty delicious!  Which is why I am sharing it with you.  I think you will like this tasty, healthy, and filling dish just as much as we did!

Ingredients (straight from the box):

  • 1 and 1/3 cup of vegetable broth (organic)
  • 1 cup of Ziyad Maftoul
  • 1 and 1/2 cups of small broccoli florets (organic)
  • 1/2 cup of chopped red onion (note: I just used an organic yellow onion because I didn’t have red)
  • 1/3 cup of shredded carrot (organic)
  • 1/4 cup of raisins (organic)
  • 1/4 cup of toasted almond halves or slivered
  • 15 oz. of organic Chick Peas/Garbanzo beans (drained)

Dressing:

  • 2 tablespoons of vinegar (I used Braggs raw apple cider vinegar)
  • 2 tablespoons of Extra Virgin Olive Oil (organic)
  • 1 tablespoon of sugar (I used a little bit less than a tablespoon of raw agave)
  • 1/2 tsp of sea salt
  • 2 teaspoon of Curry Powder

Directions:

  1. Bring broth to boil and add maftoul, 1 teaspoon of olive oil, and a pinch of salt.
  2. Simmer for about 10 to 12 minutes.
  3. Stir on occasion so it doesn’t burn at the bottom.
  4. Make the dressing.
  5. In a large bowl, pour in the cooked maftoul, the rest of the ingredients, and the dressing.
  6. Mix together and serve.

Mung Bean, Potato, and Greens Curry with Crusty Garlic Sesame Bread

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Healthy and Delicious!

Dinner: quinoa, mung bean sweet potato and collard greens curry, with fresh-baked crusty bread rolls.

If you haven’t noticed yet, I post a lot of curry recipes.  This is because I cook a lot of it.  It is because curry is super easy!  You just throw a bunch of veggies in a pot with some coconut milk, ginger, curry paste and you have dinner!  Also, my husband loves it!  And, I have to make the hubby happy ;) .

Mung Bean, Sweet Potato, and Collard Greens Red Curry Ingredients:

  • 2 cups of uncooked mung beans (soaked overnight)
  • 1 can of coconut milk
  • 1.5 cups of  water
  • large sweet potato (cubed)
  • 1 large purple potato (cubed)
  • 5 cups of collard greens (chopped)
  • 1/2 of a large onion (chopped)
  • 4 cloves of garlic (minced)
  • 3 tablespoons of fresh ginger (minced)
  • 2 to 3 tablespoons of vegetable bouillon (for flavor…adjust to taste)
  • 2 tablespoons of olive oil
  • 3 oz of a 4 oz jar of THAI RED CURRY PASTE
  • pepper

Directions:

  1. Prepare veggies.
  2. Cook mung beans: medium heat for 1 to 2 hours in water.  After it is cooked, drain and set aside.
  3. In a wok, large frying pan, or pot, heat olive oil.
  4. Add onions and garlic.
  5. Cook for a couple of minutes, then add potatoes and water.
  6. When the potatoes are cooked (maybe after 10 minutes), add coconut milk, cooked mung beans, Thai red curry paste, and vegetable bouillon (add 2 tablespoons of bouillon to start with…add more if needed).
  7. Cook in medium heat for 15 minutes.   Make sure you stir frequently so it doesn’t burn.  *Note: if you don’t want this dish to be as thick, add 1/3 cup of water and a little more vegetable bouillon.
  8. Then, add collard greens.
  9. Simmer for another 5 to 10 minutes.
  10. Now,  enjoy with your crusty bread and delicious quinoa!

Crusty Garlic and Sesame Bread Rolls Recipe:

*Note: I used the recipe from my Easy Crusty Bread post but adjusted it a bit.

Ingredients:

  • 3 and 1/4 cup of all-purpose flour
  • 1 and 1/2 cup of warm water
  • 5 cloves of minced garlic
  • 3 tablespoons of sesame seeds
  • 2.5 teaspoons of sea salt
  • 2.5 teaspoons of  yeast

Directions:

  1. Mix water with yeast and sea salt in a large bowl.
  2. Add all-purpose flour.
  3. Mix it all together.
  4. Cover the bowl with a cloth and let it rise for 2 hours.
  5. After 2 hours, mix sesame seeds and garlic into the dough.
  6. Place  your pizza stone in the oven with another pan under it that contains a couple of cups of water.
  7. Preheat oven to 450 degrees.
  8. Cut the dough into 6 to 7 pieces.
  9. Form the dough into balls and dust it with some flour.  *Note they may not stay shaped like a ball…but do the best you can….it is still good if it is a bit flat…or you can just make a huge loaf, CLICK HERE to see.
  10. Dust the pizza stone with corn meal and place the dough balls on it.
  11. Bake for 30 minutes.

 

The wine in the back is "Our Daily Red"....it's vegan!

Thai Inspired Peanutty Veggie Curry with Tempeh

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Ingredients:

  • 1 package of 5 grain Tempeh (sliced)
  • 2 medium sized potatoes (diced)
  • 1 bag of frozen spinach (10 ounces)
  • 1 zucchini (diced)
  • 1 cup of water
  • 1 can of coconut milk (13 ounces)
  • 4 tablespoons of nutritional yeast
  • 2 NOT-BEEF style bouillon cubes
  • 3 tablespoons of ANNIE CHUN’S Thai peanut sauce
  • 2 tablespoons of lemongrass paste
  • 1.5 tablespoons of ginger
  • 1/4 of an onion (diced)
  • 2 large cloves of garlic (minced)
  • 1 teaspoon of cumin
  • 1.5 tablespoon of curry powder
  • Liquid aminos and pepper to taste

Directions:

  1. In a pot or large pan, add water and diced potatoes.
  2. Boil potatoes for about 10 minutes or until they are almost cooked.
  3. Add zucchini, coconut milk, ginger, garlic, spinach, onions, lemongrass, cumin, curry, and bouillon cubes with the potatoes.  Note: by now, most of the water has evaporated.
  4. Simmer for 20 minutes.
  5. Add nutritional yeast and peanut sauce.
  6. Cook for another 10 minutes or until most of the liquid has evaporated (look at the picture for reference).
  7. Serve with coconut rice or any other rice or quiona and cucumber salad.
  8. Enjoy!

Curried Tofu and Coconut Ginger Green Beans

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Looking for a yummy, quick, easy, and inexpensive meal for 4?….well, here it is….

*Curried Tofu*

Ingredients:

  • 1 package of firm tofu (cubed)
  • 2 tablespoons of Thai Red Curry Paste
  • 2 tablespoons of coconut oil, grape seed oil or olive oil.
  • sea salt and pepper

Directions:

  1. Heat oil in skillet.
  2. Add tofu.
  3. Cook tofu for 10 minutes.
  4. Add Thai Red Curry Paste.
  5. Cook for another 15 to 20 minutes.

*Coconut Ginger Green Beans*

Ingredients:

  • 1 lb of frozen green beans
  • 1 can of coconut milk
  • 1 “Not-Beef” Bouillon cube
  • 1 large tomato (diced)
  • 1 large bell pepper (diced)
  • 4 cloves of garlic (diced)
  • 2 tablespoons of freshly ground ginger
  • 1/2 diced onion (optional)
  • Liquid aminos (for salt) and pepper
  • 1 tablespoon of coconut oil, grape seed or olive oil

Directions:

  1. Heat oil, add garlic, tomato, and onion.  Cook until onion is a bit transparent.
  2. Add coconut milk, bouillon, and ginger.
  3. Cook together for 15 to 20 minutes.
  4. Add liquid aminos (for salt) and pepper.
  5. Serve with brown rice and the curried tofu.
  6. Enjoy!

Lentil Squash Curry Soup

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Super easy lentil squash soup.  I love the combination of coconut milk and squash.  It reminds me of a dish that my mother used to make, a Filipino dish called ginata’an, which had squash, green beans, coconut milk, etc.  I have been craving it lately so decided to make a dish wish squash, beans, coconut milk and other veggies.  And, I love curry in lentils…..

This dish is very filling and delicious.  I hope you all like it!

Organic Ingredients:

  • 1 cup of red lentils
  • 1.5 cups of vegetable broth
  • 1/2 cup of peas
  • 2/3 cup of sliced butternut squash
  • 1/4 small onion (diced)
  • 16 oz can of unsweetened coconut milk
  • 2-3 cloves of garlic
  • 1 tsp fresh ground ginger
  • 1 tsp curry
  • 1/2 tsp cumin
  • a pinch of turmeric
  • a pinch of paprika for topping
  • salt and pepper

Boil lentils by itself in vegetable broth for 15 minutes, then add squash, peas, garlic, onion, curry, turmeric, cumin and ginger.  After it has cooked for about 30 minutes (total), add coconut milk and let simmer for another 10 to 15 minutes.  Add salt, pepper, and top it off with a pinch of paprika.

Serve with bread, rice, or quinoa.   Today, Savannah had EZEKIEL 4:9 pita bread with her soup.

This dish is really good and, as always, packed with protein, fiber, vitamins, and minerals.

Health Benefits of the ingredients:

Info on coconut: http://www.coconutresearchcenter.org/

Info on lentils: http://www.associatedcontent.com/article/608067/the_nutritional_benefits_of_lentils.html?cat=5

Info on butternut squash: http://www.wholeliving.com/article/power-foods-butternut-squash

Info on ginger: http://www.indepthinfo.com/ginger/health-benefits.shtml

Info on peas: http://healthfood-guide.com/peas.aspx

TOFU Scramble

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This is a more sophisticated version of scrambled eggs.  It packs so much flavor and nutrients.  And, it is fast and easy to make!

TOFU SCRAMBLE RECIPE

  • 1 package of firm tofu
  • 2 tablespoons of nutritional yeast
  • 1 tablespoons of earth balance vegan butter
  • 2 tablespoons of olive oil
  • 1 teaspoon of tamari or liquid aminos (natural soy sauce alternative).  Note: adjust amount to taste preference.
  • 1/2 a teaspoon of turmeric
  • 1/2 a teaspoon of curry powder
  • 3 cloves of garlic (minced)
  • ½ of  a medium sized onion
  • 1 zucchini
  • ¼ cup of sliced mushrooms
  • cilantro for topping
  • tomato for topping
  • salt and pepper to taste

Directions:  Smash tofu and sauté in vegan butter and olive oil to brown.  Then, add nutritional yeast, salt, pepper, turmeric, and curry powder.  In another pan, sauté the onions, garlic, zucchini, mushrooms, and tamari/liquid aminos.  When the tofu and veggies are cooked, stir together and top with tomatoes and cilantro.

-         Serve with hash browns, toast, pita bread, or tortillas.

I hope you enjoy!