Tag: curry

Categories
Main Dish

Meat is ‘naan’ essential for this potato and chickpea curry

Potato and chickpea curry is spicy and full of lots of flavors from a variety of spices. It is also vegan, giving those avoiding animal products a great, quick meal to enjoy.
Potato and chickpea curry is spicy and full of lots of flavors from a variety of spices. It is also vegan, giving those avoiding animal products a great, quick meal to enjoy.

Quite a number of years ago, when we put our house on the market, our realtor gave us some tips for keeping our home ready for showings.

In addition to keeping things clean and organized, he encouraged us to pin back the curtains for plenty of natural light and begged us to take a break from cooking anything that would have strong, lingering smells. Specifically, he said we should stay away from curry.

I thought about that this week when I decided to try a vegan curry recipe I found online. Personally, I think the smell of spicy curry would be a selling point for a house, but I’m sure it’s not for everyone.

This recipe was fantastic, and if you’re trying to cut some meat out of your diet, I highly recommend it. It was filling, extremely flavorful and very pretty, to boot. It was also on the spicy side, so if that’s not your favorite, I’d skip this one. I think it would be a bit difficult to make this one completely mild.

The recipe I tried comes from the blog “Well Plated” by Erin Clarke. I added extra garlic in my version.

Print

Potato and Chickpea Curry

Potato and chickpea curry is spicy and full of lots of flavors from a variety of spices. It is also vegan, giving those avoiding animal products a great, quick meal to enjoy.
Course Main Course
Keyword cayenne, chickpeas, coconut milk, cumin, curry, diced tomatoes, garam masala, garlic, ginger, peas, potatoes, rice, turmeric, vegan, vegetarian, yellow onion

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion diced
  • 6 cloves garlic minced
  • 1 tablespoon fresh ginger or ginger paste minced
  • 1 tablespoon curry powder
  • 2 teaspoons garam masala
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • salt to taste
  • 2 pounds potatoes diced (I used Russets)
  • 14 ounces canned chickpeas rinsed and drained
  • 14 ounces diced tomatoes in juice
  • 14 ounce can light coconut milk
  • 1 teaspoon sugar
  • 1 tablespoon lemon juice
  • 1 cup frozen peas
  • Prepared white rice for serving
  • Naan bread for serving

Instructions

  • In a Dutch oven or stock pot, heat the olive oil over medium heat.
  • Add the onion to the hot oil and saute until the onions are soft. Add the garlic and ginger, and saute for about 30 seconds. Add in the curry powder, garam masala, cumin, turmeric, cayenne pepper and salt, and continue to stir for about a minute.
  • Once the mixture smells really nice, stir in the potatoes and chickpeas to coat them with the spices.
  • Add in the diced tomatoes and coconut milk, and stir well to combine.
  • Bring the mixture to a very low boil and then reduce the heat to a simmer, stirring regularly to keep the mixture from sticking to the bottom of the pot, for about 15 minutes.
  • Once the potatoes are fork tender, stir in the sugar, lemon juice and peas. Let the mixture heat over low until the peas are hot.
  • Serve the curry over top of white rice and with a side of naan bread.

I absolutely loved this one. Joey was out of town for the evening, so he had to settle for leftovers later in the week, but he also gave it a thumbs up.

It does make quite a bit of food, and it stretches even further with rice, so if you want to feed a crowd on the cheap, save this one for the future.

Plus, our whole house smelled like warm, delicious spices for a couple days, so I suppose it’s a good thing we aren’t trying to sell it right now.

Of course, with the way the housing market is moving right now, I doubt it would even matter.

This piece first appeared in print on May 19, 2022.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish Uncategorized

Recipe proves you don’t know ‘lentil’ you try

Lentil meatballs in curry sauce is a delicious meatless meal with a rich sauce and lots of great, rustic flavors.
Lentil meatballs in curry sauce is a delicious meatless meal with a rich sauce and lots of great, rustic flavors.

Well, I did it to myself again. I noticed a lonely bag of 60-cent lentils sitting at my local grocery store, and I decided to bring them home and figure out what to make with them.

I mean, 60 cents? Who can resist such a bargain?

I’ve only made lentils once before, for a soup, so I’m not sure why I thought it was a good idea to buy more, but then, of course, I doubled down and chose what appeared to be a pretty involved recipe to use them in.

But let me tell you what: it was so worth it. This was so delicious, so if you’re ready to undertake a cooking adventure with me, I’d encourage you to give this a shot.

The recipe I tried comes from a blog named after its author, “Bianca Zapatka.” You can find the original post at https://biancazapatka.com/en/lentil-meatballs-curry-sauce/. I added some more spices to my version.

Print

Lentil Meatballs in Curry Sauce

Lentil meatballs in curry sauce is a delicious meatless meal with a rich sauce and lots of great, rustic flavors.
Course Main Course
Cuisine Indian
Keyword coconut milk, curry, gingerbread, lentils, meatless, red bell pepper, sun-dried tomatoes, vegan

Ingredients

Meatball Ingredients

  • 1 cup dried lentils
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 6 to 8 cloves garlic minced
  • 2 teaspoons curry powder
  • 1 tablespoon soy sauce
  • 2 teaspoons dried coriander
  • 2 teaspoons dried parsley
  • salt and pepper to taste
  • 4 tablespoons dried breadcrumbs

Curry Sauce Ingredients

  • 1 tablespoon coconut oil or use olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 6 to 8 cloves garlic minced
  • 1 teaspoon fresh ginger grated (or sub 1/4 teaspoon dried ginger)
  • 2 teaspoons cumin
  • 4 teaspoons curry powder
  • 3 large tomatoes diced
  • 1 cup water
  • 1 cup full-fat coconut milk
  • salt and pepper to taste
  • 1 to 2 teaspoons red chili flakes

Instructions

  • Cook the lentils according to package directions. (Don’t worry if they get a little mushy—you’re going to process them anyway.)
  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • For the meatballs, heat the olive oil in a skillet over medium heat. Cook the onion until it’s soft, and then add the garlic and remove the skillet from the heat when it browns slightly.
  • Add all of the meatball ingredients to a food processor or blender and process to a coarse consistency. There will probably still be some whole lentils in there, and that’s perfectly fine. Taste the filling and add any more spices, if necessary.
  • If the mixture is too wet to hold together, add more breadcrumbs until it reaches a consistency where it will. Set the mixture aside for about 10 minutes to let it cool down before handling it.
  • Have a bowl of water handy and shape the mixture with wet hands into about one-inch balls and place them on the prepared baking sheet. They can be fairly crowded but not touching. Brush them with some additional olive oil and bake for 30 minutes, turning them halfway through.
  • While the meatballs cook, start on the curry sauce. Using the same skillet as before, heat the coconut oil over medium heat and add the onion and bell pepper. Cook them until soft.
  • Add the garlic, ginger, cumin and curry powder, and stir to combine. Once the garlic is slightly browned, add the tomatoes, water, coconut milk, salt and chili flakes.
  • Bring the mixture to a boil and then reduce the heat. Place a lid on the skillet and let it cook for about 10 to 15 minutes.
  • Transfer the sauce to a blender or food processor and blend until it’s smooth. Pour the sauce back into the skillet and let it cook for a few minutes to thicken a bit, and taste it to see if it needs more seasoning.
  • When the meatballs are finished, drop them into the skillet with the curry sauce and then serve over cooked rice with some pita or naan bread on the side.

I added quite a bit more spice to my version, because I like spicy curry sauce. If you’re more in the mild camp, I’d encourage you to look up the original recipe and follow those amounts a bit more closely.

This was such a great meatless meal, because you honestly don’t notice that there isn’t meat in it. The “meatballs” aren’t meat-like in consistency at all, but they have great flavor. They’re a bit like a soft hushpuppy.

And while Joey was pretty skeptical watching me cook my lentils, he was totally on board once dinner finally hit the table. My forays into discount shopping sometimes freak him out a bit.

But now I still have half a bag of lentils to try to use. We’ll have to see what I come up with next.

This piece first appeared in print on Aug. 6, 2020.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

‘Curry’ up and eat your veggies this summer

Eggplant sweet potato curry is a gorgeous dish and a flavorful way to enjoy your veggies.
Eggplant sweet potato curry is a gorgeous dish and a flavorful way to enjoy your veggies.

Most of the time, I pick out a recipe based on what I already have in my fridge or pantry, but every once in awhile, I see something that looks so good that I end up going on a scavenger hunt in my local grocery store, seeking out some new ingredients to add to my arsenal.

This week, I was looking for something vegetarian and landed on this gorgeous curry recipe I found online.

The only ingredient that stumped me a bit was Harissa sauce, but after a bit of investigating, I found a simmering sauce that was a Harissa-based sauce, so I decided to grab it for my recipe. If you’re like me and have never heard of Harissa sauce before, it’s a pepper-based sauce that is generally spicy, although the one I found was decently mild. If you can’t find it in your local store, you could replace it with another pepper-based sauce like sriracha or tabasco.

I used a recipe from the blog “Vibrant Plate.” You can find the original post at https://www.vibrantplate.com/eggplant-sweet-potato-curry-vegan-gluten-free/. I increased the garlic and switched the directions a bit based on what was easiest for me.

Print

Eggplant Sweet Potato Curry

Eggplant sweet potato curry is a gorgeous dish and a flavorful way to enjoy your veggies.
Course Main Course
Keyword curry, eggplant, rice, sweet potato

Ingredients

  • 1 tablespoon canola or vegetable oil
  • 1 medium-sized yellow onion minced
  • 4-6 cloves garlic minced
  • 1 teaspoon curry powder
  • 1 rounded teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 eggplant
  • 2 medium-sized sweet potatoes
  • 13.5 ounces unsweetened coconut milk I used the light kind
  • 3 teaspoons Harissa sauce
  • salt to taste
  • 1 cup uncooked long-grain rice

Instructions

  • Prepare the eggplant and sweet potatoes by cubing each into about 1/2-inch cubes. There’s no need to peel the eggplant, but do peel the sweet potatoes.
  • Heat the oil over medium heat in a deep pan with a lid or Dutch oven and add the onion. Saute until the onions are soft and add the garlic and saute for a couple minutes until it just starts to smell really good.
  • Add the cumin, turmeric, and cayenne pepper and stir. Let it cook in the pan for about two minutes to roast the spices a bit.
  • Add in the eggplant, sweet potatoes, coconut milk and Harissa sauce and stir well.
  • Put the lid onto the pan and let the mixture simmer for about 10 minutes. Stir again and test the doneness of the sweet potatoes. Keep simmering with the lid on, checking periodically, until the sweet potatoes are fork tender.
  • While the curry is simmering, cook the rice according to package instructions.
  • Once the sweet potatoes are done, add salt to taste and serve the curry over top of the rice.

This makes for fantastic leftovers, and the recipe author noted in the post that it freezes well, although our batch didn’t last long enough to find out.

It also didn’t end up being overly spicy. I think I might add a bit more Harissa next time I make it to hopefully increase the spice level a bit, and for those who are looking to incorporate more vegetables without sacrificing flavor, I highly recommend giving this a try.

Plus, it could give you a tour of some new shelves at the grocery store. Who knows what else you might find?

This piece first appeared in print on June 6, 2019.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Exit mobile version