Spicy & Sour Chickpea tomato curry
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This is super easy and delicious.  Vegan too! (without the yogurt)  If you are not vegan it would be great served with some grilled, spicy chicken.  Serve on noodles, spinach or rice -whichever you prefer.  I added some scallions and cilantro and stirred in some nice Greek yogurt before eating.  Mango chutney would be good as well.

2 -19 oz cans of chickpeas, drained

2- 28 oz cans of tomatoes, (mash up any whole tomatoes with a masher before using)

2 Tbsp Tamarind concentrate mixed with 1/2 cup water

3 Tbsp olive oil

1 medium yellow onion, chopped thin

1 Tbsp fresh garlic, pressed

1 Tbsp fresh ginger, minced fine

1 tsp. Turmeric

1/2 tsp. cayenne pepper

2 heaping tsp. madras curry powder

1 tsp. ground cumin

coarse sea salt to taste

fresh ground black pepper

cilantro, scallions, Greek yogurt for condiments

washed spinach or cooked rice noodles or prepared Basmati rice for serving

 

Directions-

1. Heat 3 Tbsp oil over medium heat with the onions and a good dash of salt.  Stir often and cook until golden.

2. Add garlic, stir for 30 seconds, Add spices (turmeric, cayenne, Madras curry powder and cumin) and stir to combine.  Add Tamarind/water mixture, canned tomatoes, chickpeas and ginger.  Stir, bring to light boil and reduce heat to simmer for 20 minutes or so.  Adjust for salt and add fresh ground black pepper.

3. Serve over rice, noodles or spinach.  Toss some fresh scallions and cilantro on each serving and a dollop of Greek yogurt.

Serves about 8.  Around 295 calories per serving before rice or yogurt.

Do it!

 

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chicken curry waffles
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This was a good idea.  I’m obsessed.  The waffles are gluten free of course.  You can easily heat (crisp) them up the next day in a toaster too- so make extras!

recipes-

 

Chicken Curry-

Ingredients-

2 pounds boneless skinless chicken breast cut into 1 inch pieces

2 teaspoons salt

1/2 cup canola oil

1 1/2 cup chopped onion

2 Tbsp minced garlic

1 Tbsp minced ginger

1 Tbsp madras curry powder

1 tsp. ground cumin

1 tsp. ground turmeric

1 tsp. ground coriander

1 tsp. cayenne pepper

1 can crushed tomatoes (15 ounce) or 1 pound fresh tomatoes chopped

1 cup plain yogurt

2 Tbsp fresh cilantro chopped

1 tsp. salt

1/2 cup water plus 1 Tbsp water

1 tsp. garam masala

1 Tbsp fresh squeezed lemon juice

 

 

Directions:

 

1. Sprinkle chicken breasts with 2 tsp. salt.

2. Heat the oil in a large skillet over high heat and partially cook the chicken in the hot oil until fully browned. Transfer to a plate and set aside.

3. Reduce heat in skillet to medium/high. Add the chopped onion, garlic and ginger and cook until the onion turns translucent (about 8 minutes). Stir in the curry powder, cumin, turmeric, coriander, cayenne and 1 Tbsp water.  Mix the tomatoes. yogurt, 1 Tbsp chopped cilantro and 1 tsp. salt into the mixture.  Add your browned chicken back to the skillet.  Pour 1 cup of water into the skillet, bring to a boil, sprinkle with garam masala and 1 Tbsp chopped cilantro and reduce to medium. Cover skillet with a lid and simmer until the chicken breasts are fully cooked.  An instant read thermometer should read 165° F when inserted into the chicken.  sprinkle with lemon juice just before serving over waffles!

 

Best Gluten Free Waffles-

Ingredients-

2 cups Bob’s Red Mill all purpose flour (best if you add 18% cornstarch to the flour)

1 tsp. xantham gum

1/4 cup sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1 1/2 cups Kellogs Brown Rice Crispies

13 fl. oz milk

7 Tbsp canola oil

2 eggs separated

 

Directions:

 

1.  Preheat and oil your waffle iron.  I set my Cuisinart to #4 heat setting

2. In a large mixing bowl, place flour, xanthan gum, sugar, baking powder, baking soda and salt.  Whisk to combine.  Add the Brown Rice Crispies and combine.  In a separate bowl, place the milk, oil and egg yolks and whisk to combine.  Make a well in the center of your dry ingredients and pour the milk mixture into the well.  Mix to combine well.

3. Use a mixer to beat your egg whites into soft peaks.  Fold the egg whites into the entire mixture gently, until just incorporated (gentle white streaks in batter).

4. Ladle a cup or so of your batter into the preheated waffle iron and spread batter evenly over iron leaving a bit of room from the edges).  Close lid and cook for 4 minutes.  Consider your first waffle a test, mine took exactly 4 minutes to be perfectly cooked.  You want them well browned and crispy.  Serve immediately or keep warm in oven.  As I mentioned, they crisp up best the next day in the toaster on low.  Cool them completely before individually wrapping in foil for fridge storage.  You can freeze them too!

 

 

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Green Mango Salad & Thai mixed vegetable curry

OH this was a lovely meal.  I’m going to give detailed instructions on how to make your own Red Curry paste from scratch and also how to make your own vegetable stock from scratch.  If your so inclined, you could just buy pre-made versions.  I promise I won’t judge. The vegetable curry has fish sauce and is therefore not vegetarian.  The salad does as well.

Green Mango Salad-

Yum Ma-Maung

 

Ingredients:

2 large green mangoes or hard unripe yellow mangoes

1/2 cup dried coconut

1 package soft leaf lettuce

2 Tbsp dried shrimp, pounded to a powder in a mortar and pestle

1 red onion, finely sliced

mint leaves and cilantro leaves

Dressing:

juice of 1 large lime

3 Tbsp fish sauce

2 bird’s eye chilies, seeded and finely sliced

2 Tbsp brown sugar

Directions:

1. Cut your mangoes into slices (see here how to cut a mango if you have never done so before)

2. Warm a skillet on medium heat, dry fry your coconut until lightly browned. (about 2 minutes)

3. Mix your dressing ingredients in a bowl and stir well.

4. Line a serving bowl with lettuce leaves, then layer on the mango, powdered shrimp, coconut, onion. and mint and cilantro leaves.

5. Pour the dressing over the salad, toss and garnish with a bit more mint.

 

Thai mixed vegetable curry-

ingredients:

Gaeng Kari Pak

1 2/3 cups canned coconut milk

2 Tbsp red curry paste (*see instructions below)

2 tsp. ground tumeric

1 3/4 cups vegetable stock (*see instructions below)

1 1/3 pounds mixed vegetables: baby corn- halved, eggplant- cut into bite size pieces, carrots; cut into bite size pieces & zucchini; cut into bite size pieces

2 Tbsp fish sauce

3 lime leaves, finely shredded

1 basil sprig and 1 cilantro stem, leaves only

 

1. Heat wok on medium high, pour 1/3 of the coconut milk in and heat until bubbling. Add *curry paste and stir over moderate heat for a minute or so.

2. Add ground tumeric, remaining coconut milk and *vegetable stock to wok, bring to boil.

3. Add prepared vegetables, return to gentle boil, stirring constantly.  Add fish sauce, some of the lime, basil and cilantro leaves.

4. Simmer gently until vegetables are just cooked, adjust seasonings.

5. Serve hot in a bowl with coconut rice.

 

*Red Curry Paste-

10 red chilies, seeded and sliced

1/4 pound red onions, sliced

4 garlic cloves, sliced

3 lemongrass stems, lower stems only, bruised and sliced

1/2 inch galangal, peeled and sliced

4 cilantro stems

1-2 Tbsp vegetable oil

1 tsp. torn lime leaves

1 tsp. shrimp paste (oh stinky stuff!)

1 Tbsp coriander seeds

2 tsp. cumin seeds

8-10 black peppercorns

1 tsp. salt

1. Blend the chilies, onions, garlic, lemongrass, galangal & cilantro into a fine paste in a food processor, add the lime leaves & prepared shrimp paste.

2. Dry-fry the seeds for a few minutes then grind to a powder with the peppercorns using a mortar and pestle.  Add this and the salt to the paste in the processor.  Blend well. Spoon into a glass jar with lid and it will keep for a week in the refrigerator.

 

*Vegetable Stock-

1 1/2 pounds total combined weight of- white cabbage, carrots, celery, leeks and onions

8 cups water

1 tsp. salt

fresh ground black pepper to taste

4 tsp. tamari GF soy sauce

1/2 tsp. sugar

 

1. Discard the outer leaves & thick stalk of the cabbage and shred finely. Chop the carrots, celery, slice the leeks and cut the onions into quarters.

2. Place the prepared vegetables & water in a large saucepan. Add salt, pepper and bring to boil. Reduce heat, half cover and simmer for 40 minutes.

3. Strain through a fine strainer and return to saucepan. Boil 5 more minutes without lid. Stir in soy sauce and sugar.

4. Cool, then chill or freeze in batches.

 

 

 

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