Archives for posts with tag: Indian

It’s been a looong time since I’ve made something other than dessert where I’ve been thrilled with the outcome. Mostly this was due to being pregnant, as I not only had food aversions (hello spinach and cucumbers), but I also lost a lot of my sense of taste. To me, everything had a metallic undertone to it and I lost my ability to call out flavors in food when DH and I dined out.

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The other part is that since DB has been born, I have managed to screw up some part of every recipe I’ve tried. I do things in the wrong order (mostly salvageable), forget ingredients when I’m making my grocery list for the week (also workable), or put in the wrong thing altogether (don’t ask)! Some days, baby turns my orderly, analytical, actuarial brain to what feels like the consistency of mushy peas.

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DB gave me a bit of a break on Friday morning to put this delightful Chickpea and Cauliflower Curry together for lunch. (Well, she did her fair share of fussing still!) It takes a little bit of thought ahead of time to prepare, but it’s mostly hands off time. Serve with your favorite grain (rice, quinoa, etc.), yogurt, and cilantro (which would totally be included in the picture if I had such things on Fridays, which I don’t since I grocery shop on weekends).

I encourage the use of the dried chickpeas – they are meatier and more flavorful than the canned ones, and just require some time on the stove when you’re home watching TV.

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Chickpea and Cauliflower Curry
Adapted from Naturally Ella
Serves 4-6 as main dish
Total time: 50 mins (or overnight depending on your choice of beans)

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Ingredients
1 cup dried chickpeas, soaked overnight (or 2 14.5 ounce cans of chickpeas, drained and rinsed)

Spice Mixture
2 tbsp ground turmeric
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp ground yellow mustard
1 tsp ground fennel seed
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1/2 tsp ground black pepper
Pinch of ground cloves

Other ingredients
1 tbsp olive oil
1 yellow onion, diced
2 cloves garlic, minced
3 cups cauliflower chunks (about one small head)
1 can lite coconut milk
1 can low sodium vegetable broth
1/4 tsp crushed red pepper
Salt to taste

Steps:

Combine spice mixture in a small bowl

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In a large skillet, heat olive oil on medium heat. Add onion and sauté for 5-6 minutes, or until soft. Add garlic and cook for 30 seconds, then add spice mixture and heat for another minute

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Add cauliflower, chickpeas, coconut milk, broth and red pepper. Bring mixture to a simmer and cook for 20-25 minutes. Cauliflower and beans should be tender, but not mushy.

Serve over your grain and with your desired additions. Hope that you enjoy this as much as I did!

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Beth

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Last Sunday, I totally told myself that I was going to post recipes from my Indian dinner (supported by TWD’s naan) during the week. But then the week got the best of me. I’m getting slower at recovering from the time changes and flights home late at night. But, this recipe should still be timely, as I’m certainly still getting cabbage from the CSA.

I wonder if I sent them some links if they would pass some of these recipes around to other families? Maybe I’m the only one that feels like it takes a little more effort every week in order to make sure I use all of these lovely veggies.

I made this as a side dish, but then ate it as a main dish for lunch the following day. It’s very easy and has a good amount of spice and flavor. And healthy too!

Indian Cabbage and Peas (C’s and P’s)

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2 tbsp canola oil
1/2 tsp crushed red pepper
1/2 tsp ground ginger
1/2 tsp ground mustard
2 tsp ground cumin
2 bay leaves
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp salt
1 head of cabbage, finely shredded
2 1/2 cups frozen peas
1 cup water
1 tbsp butter
2 tsp garam masala
Juice from 1/2 lemon

Heat the oil in a large skillet. Add the spices (all the way through salt) and cook with oil until they become fragrant, about 2 minutes.

Add the cabbage and sauté it in the spices until it cooks down, about 10-15 minutes. Add the water and the peas, cover and cook for another 20 minutes.

Uncover, and stir in the butter, garam masala, and lemon juice. Cook uncovered again for another 5-10 minutes or until there is very little juice left.

I tasted this right after adding the last of the ingredients and added a bit more spice (cumin and garam masala) to my own taste. You may do something different depending on what you like. Enjoy!

Beth