Recipe from:
http://pinchofyum.com/crockpot-red-lentil-curry
Ingredients:
4 cups regular brown lentils
2 red onions, diced
4 cloves garlic, minced
1 tablespoon minced/crushed ginger
4 tablespoons butter (optional)
1 can Maesri red curry paste
1 tablespoon garam masala
1½ teaspoon turmeric
2 teaspoons sugar
1/2 teaspoon cayenne pepper (or more if you want it spicier)
1 can tomato puree (29 ounces)
1 teaspoon salt plus more to taste
1 cup coconut milk
cilantro for garnishing (optional)
rice for serving
Rinse the lentils and place them in a large crockpot. Add the diced onions, garlic, ginger, butter, curry paste, garam masala, turmeric, sugar, and cayenne. Stir to combine.
Pour just 1 can of tomato puree over the lentils. Re-fill the can with water twice and add to the crockpot. Stir to make sure that the lentils are covered with liquid. Cover and cook on high for 4-5 hours or low for 7-8 hours.
Check once or twice during cooking to add more water or tomato puree if the lentils are soaking up all the liquid. The amount of water or tomato puree you add depends on how soupy your want your lentils to be.
Taste and season with salt. Lentils will be soft when they are done cooking.
Stir in the coconut milk and sprinkle with cilantro just before serving. Serve over rice or naan bread.
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Sunday, January 3, 2016
Thursday, January 8, 2015
Spinach and Potato Curry
Recipe from:
http://www.coffeeandcrumpets.com/spinach-and-potato-curry-palak-aloo/
INGREDIENTS:
1lb/16oz/455g fresh spinach, washed, stemmed and roughly chopped ( I used 12 oz baby spinach because that's all I could find)
2 large potatoes, medium dice
1 medium onion, finely chopped
1 green chili (I used a serrano chili)
2 teaspoons garlic, minced
1 teaspoon ginger, minced
1 teaspoon turmeric, ground
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1/2 teaspoon red chili powder
1/4 teaspoon cayenne
2 tablespoons dried fenugreek leaves (optional- I did not use)
1 1/2 to 2 cups/470ml water, enough to cover potatoes to cook
1 teaspoon salt
¼ cup/60ml oil, coconut, avocado or other neutral flavoured (I used olive oil)
INSTRUCTIONS:
In a large pot, heat the oil on medium heat and brown the onions.
Once the onions are lightly browned, add the garlic and ginger paste and cook for a minute until fragrant.
Add the potatoes and toss in the oil and onions.
Add the turmeric powder, ground cumin, ground coriander, chili powder and cayenne powder.
Mix through into the potatoes.
Allow the potatoes to sauté for about 5 minutes.
Add enough water to cover the potatoes, cover and let potatoes cook, about 10-15 minutes.
Once the potatoes are just tender, making sure there isn't too much water, add the spinach leaves and cover to allow spinach to wilt.
The spinach leaves will release some water so you don't want too much water in the pan before adding the spinach, about a cup and half of water is acceptable.
Once the spinach has cooked down and beginning to get tender, uncover and evaporate some, of the water.
Add the green chili and the fenugreek leaves, if using.
Check for salt and adjust.
If you like the curry drier, then add the spinach leaves when there is barely any water left after the potatoes are done.
Serve as a side with rice or bread.
http://www.coffeeandcrumpets.com/spinach-and-potato-curry-palak-aloo/
INGREDIENTS:
1lb/16oz/455g fresh spinach, washed, stemmed and roughly chopped ( I used 12 oz baby spinach because that's all I could find)
2 large potatoes, medium dice
1 medium onion, finely chopped
1 green chili (I used a serrano chili)
2 teaspoons garlic, minced
1 teaspoon ginger, minced
1 teaspoon turmeric, ground
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1/2 teaspoon red chili powder
1/4 teaspoon cayenne
2 tablespoons dried fenugreek leaves (optional- I did not use)
1 1/2 to 2 cups/470ml water, enough to cover potatoes to cook
1 teaspoon salt
¼ cup/60ml oil, coconut, avocado or other neutral flavoured (I used olive oil)
INSTRUCTIONS:
In a large pot, heat the oil on medium heat and brown the onions.
Once the onions are lightly browned, add the garlic and ginger paste and cook for a minute until fragrant.
Add the potatoes and toss in the oil and onions.
Add the turmeric powder, ground cumin, ground coriander, chili powder and cayenne powder.
Mix through into the potatoes.
Allow the potatoes to sauté for about 5 minutes.
Add enough water to cover the potatoes, cover and let potatoes cook, about 10-15 minutes.
Once the potatoes are just tender, making sure there isn't too much water, add the spinach leaves and cover to allow spinach to wilt.
The spinach leaves will release some water so you don't want too much water in the pan before adding the spinach, about a cup and half of water is acceptable.
Once the spinach has cooked down and beginning to get tender, uncover and evaporate some, of the water.
Add the green chili and the fenugreek leaves, if using.
Check for salt and adjust.
If you like the curry drier, then add the spinach leaves when there is barely any water left after the potatoes are done.
Serve as a side with rice or bread.
Friday, February 28, 2014
Vegetarian Chicken, Broccoli and Garlic Sauce
recipe adapted from: http://vegweb.com/recipes/spicy-broccoli-and-garlic-sauce
Ingredients:
1 package frozen Quorn Chik'n Tenders
1 cup vegetable broth
2 cloves garlic, minced or 1 teaspoon garlic powder
1 tablespoon soy sauce
1 tablespoon brown sugar or 1 1/2 tablespoons regular sugar
1 1/2 teaspoons red chili flakes
1 teaspoon sesame oil
1-2 scallions, diced
1 tablespoon cornstarch
1 tablespoon canola oil
1 head broccoli, chopped
1/4 cup water
Directions:
1. For sauce, combine veggie broth, garlic, soy sauce, sesame oil, red pepper flakes, scallions, sugar, and add the cornstarch last in medium bowl.
2. Mix until the cornstarch dissolves and there are no lumps left. I find heating the broth helps to dissolve it. In a medium frying pan, add the canola oil and put on high heat.
3. Prepare another frying pan, in which you should thaw and cook the Quorn tenders until they begin to brown.
4. Add the broccoli to the first pan, and stir occasionally for about 3-5 minutes, until most of the broccoli brightens and browns a little. Next, add 1/4 cup water and lower the temperature to medium.
5. Cover and let the broccoli steam for about 2-4 minutes. You want it crisp, so don't over cook the broccoli. Once the broccoli is cooked, add the sauce and the cooked Quorn tenders.
6. Place the cover back on, and feel free to turn the heat up a little. wait for 2-3 minutes or until the sauce thickens. When it is thick enough, it's ready to serve.
Serve with rice or quinoa.
Ingredients:
1 package frozen Quorn Chik'n Tenders
1 cup vegetable broth
2 cloves garlic, minced or 1 teaspoon garlic powder
1 tablespoon soy sauce
1 tablespoon brown sugar or 1 1/2 tablespoons regular sugar
1 1/2 teaspoons red chili flakes
1 teaspoon sesame oil
1-2 scallions, diced
1 tablespoon cornstarch
1 tablespoon canola oil
1 head broccoli, chopped
1/4 cup water
Directions:
1. For sauce, combine veggie broth, garlic, soy sauce, sesame oil, red pepper flakes, scallions, sugar, and add the cornstarch last in medium bowl.
2. Mix until the cornstarch dissolves and there are no lumps left. I find heating the broth helps to dissolve it. In a medium frying pan, add the canola oil and put on high heat.
3. Prepare another frying pan, in which you should thaw and cook the Quorn tenders until they begin to brown.
4. Add the broccoli to the first pan, and stir occasionally for about 3-5 minutes, until most of the broccoli brightens and browns a little. Next, add 1/4 cup water and lower the temperature to medium.
5. Cover and let the broccoli steam for about 2-4 minutes. You want it crisp, so don't over cook the broccoli. Once the broccoli is cooked, add the sauce and the cooked Quorn tenders.
6. Place the cover back on, and feel free to turn the heat up a little. wait for 2-3 minutes or until the sauce thickens. When it is thick enough, it's ready to serve.
Serve with rice or quinoa.
Monday, July 8, 2013
Vegetarian Sausage, Asparagus and Corn Risotto
adapted from: http://vegenista.com/post/22065874565/vegan-sausage-fennel-risotto
Ingredients:
3 Tbsp olive oil
1 1/2 cups arborio rice
~5 cups low sodium vegetable stock (I used 5 cups hot water mixed with 5 tsp vegetarian better than buillion)
1/2 cup dry white wine
1 small yellow onion, chopped
1/2 package (2 sausages) Tofurky italian sausage with tomato and basil, chopped
1 bunch asparagus, stalks chopped into thirds or fourths
1 cup frozen corn
1/4 cup parmesan cheese
1 Tbsp Earth Balance (or butter)
salt + pepper to taste
Directions:
In a large skillet, heat 1 Tbsp. of the olive oil. Add vegan sausage & cook over medium-high heat until browned, about 5 minutes. Add asparagus and corn and cook until asparagus starts to soften (but is still crunchy) and corn is hot. (alternatively, roast the asparagus in the oven for 10 min at 400 degrees F). Cover and keep warm.
In a small sauce pan, bring vegetable stock to a simmer; reduce heat & keep warm.
In a large saucepan, heat the remaining 2 Tbsp. olive oil. Add onion, salt & pepper, and cook over moderate heat, stirring, until softened, about 5 minutes. Add rice & cook for 1 minute, stirring constantly to thoroughly coat it with the oil, & becomes lightly “toasted." Add the wine to the rice, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over medium heat, stirring constantly, until liquid is absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until liquid is nearly absorbed between additions. The risotto is done when the rice is al dente, thick & creamy, about 20-30 minutes total. Season with salt & pepper. Stir in the margarine/butter and parmesan. Then stir in the veg sausage, asparagus and corn mixture.
Serve immediately.
3 Tbsp olive oil
1 1/2 cups arborio rice
~5 cups low sodium vegetable stock (I used 5 cups hot water mixed with 5 tsp vegetarian better than buillion)
1/2 cup dry white wine
1 small yellow onion, chopped
1/2 package (2 sausages) Tofurky italian sausage with tomato and basil, chopped
1 bunch asparagus, stalks chopped into thirds or fourths
1 cup frozen corn
1/4 cup parmesan cheese
1 Tbsp Earth Balance (or butter)
salt + pepper to taste
Directions:
In a large skillet, heat 1 Tbsp. of the olive oil. Add vegan sausage & cook over medium-high heat until browned, about 5 minutes. Add asparagus and corn and cook until asparagus starts to soften (but is still crunchy) and corn is hot. (alternatively, roast the asparagus in the oven for 10 min at 400 degrees F). Cover and keep warm.
In a small sauce pan, bring vegetable stock to a simmer; reduce heat & keep warm.
In a large saucepan, heat the remaining 2 Tbsp. olive oil. Add onion, salt & pepper, and cook over moderate heat, stirring, until softened, about 5 minutes. Add rice & cook for 1 minute, stirring constantly to thoroughly coat it with the oil, & becomes lightly “toasted." Add the wine to the rice, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over medium heat, stirring constantly, until liquid is absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until liquid is nearly absorbed between additions. The risotto is done when the rice is al dente, thick & creamy, about 20-30 minutes total. Season with salt & pepper. Stir in the margarine/butter and parmesan. Then stir in the veg sausage, asparagus and corn mixture.
Serve immediately.
Wednesday, December 12, 2012
Enchiladas with Black Beans and Rice
These are SO GOOD.
adapted from: http://www.motherthyme.com/2012/10/black-bean-and-rice-enchiladas-with.html
Ingredients:
For Enchilada Sauce:
8 oz. can tomato sauce
1 cup water
3 tablespoons chili powder
1 tablespoon tomato paste
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
dash of red pepper flakes
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
For Enchiladas:
2 cups cooked brown rice (save yourself time and buy one of those microwave pouches of already cooked rice. I bought seeds of change brown rice and quinoa with garlic).
15.5 oz. can black beans - drained and rinsed!
1 cup corn (I used some thawed frozed corn)
1/2 cup chunky salsa
2 cups Mexican cheese
1 1/2 cups enchilada sauce (recipe above)
10 6" flour tortillas (I found slightly larger tortillas - maybe 10 inch? package of 8, and the filling fit perfectly in 8 of them)
Instructions
For Enchilada Sauce:
In a small bowl wisk together tomato sauce, water, chili powder, cayenne, pepper flakes, tomato paste, garlic powder, salt and cumin until blended and set aside.
Heat vegetable oil over medium heat in a small saucepan. Stir in flour until flour dissolved. Gradually whisk in tomato mixture. Reduce heat to low and stir until sauce thickens, about 4-5 minutes. Remove from heat and set aside.Makes 1 1/2 cups enchilada sauce.
For Enchiladas:
Preheat oven to 350 degrees. Lightly spray non stick cooking spray on a 9"x13" casserole dish and set aside. (I ended up using 1 9x13 pyrex dish plus another 8x8...probably because I had larger tortillas)
In a large bowl combine rice, black beans, corn, salsa, 1/2 cup of enchilada sauce and 1 1/2 cups of cheese. Stir until combined.
Divide mixture between each tortilla. Wrap each tortilla and place seam side down in casserole dish. Pour remaining enchilada sauce on top.
Bake for 20 minutes. Sprinkle with remaining cheese and bake for an additional 5 minutes until cheese is melted and bubbly.
NOTES:
To reduce the fat/calories, next time I may half the canola oil and flour (just because the sauce was VERY thick, and I think it would have been fine a little bit thinner). Also might be worth trying low fat or fat free or whole wheat tortillas, low fat cheese, or no-sodium products to make it a little healthier. I'm also wondering if reducing the salt in the sauce will make any difference.
adapted from: http://www.motherthyme.com/2012/10/black-bean-and-rice-enchiladas-with.html
shown here served with avocado and salsa
Ingredients:
For Enchilada Sauce:
8 oz. can tomato sauce
1 cup water
3 tablespoons chili powder
1 tablespoon tomato paste
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
dash of red pepper flakes
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
For Enchiladas:
2 cups cooked brown rice (save yourself time and buy one of those microwave pouches of already cooked rice. I bought seeds of change brown rice and quinoa with garlic).
15.5 oz. can black beans - drained and rinsed!
1 cup corn (I used some thawed frozed corn)
1/2 cup chunky salsa
2 cups Mexican cheese
1 1/2 cups enchilada sauce (recipe above)
10 6" flour tortillas (I found slightly larger tortillas - maybe 10 inch? package of 8, and the filling fit perfectly in 8 of them)
Instructions
For Enchilada Sauce:
In a small bowl wisk together tomato sauce, water, chili powder, cayenne, pepper flakes, tomato paste, garlic powder, salt and cumin until blended and set aside.
Heat vegetable oil over medium heat in a small saucepan. Stir in flour until flour dissolved. Gradually whisk in tomato mixture. Reduce heat to low and stir until sauce thickens, about 4-5 minutes. Remove from heat and set aside.Makes 1 1/2 cups enchilada sauce.
For Enchiladas:
Preheat oven to 350 degrees. Lightly spray non stick cooking spray on a 9"x13" casserole dish and set aside. (I ended up using 1 9x13 pyrex dish plus another 8x8...probably because I had larger tortillas)
In a large bowl combine rice, black beans, corn, salsa, 1/2 cup of enchilada sauce and 1 1/2 cups of cheese. Stir until combined.
Divide mixture between each tortilla. Wrap each tortilla and place seam side down in casserole dish. Pour remaining enchilada sauce on top.
Bake for 20 minutes. Sprinkle with remaining cheese and bake for an additional 5 minutes until cheese is melted and bubbly.
NOTES:
To reduce the fat/calories, next time I may half the canola oil and flour (just because the sauce was VERY thick, and I think it would have been fine a little bit thinner). Also might be worth trying low fat or fat free or whole wheat tortillas, low fat cheese, or no-sodium products to make it a little healthier. I'm also wondering if reducing the salt in the sauce will make any difference.
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