Tag Archives: Curry

When Curry Powder Met Avocados: Indian Guacamole

Heidi Swanson’s new book has landed. Super Natural Everyday is inspiring in every meaning of the word. Her words make you want to record your own musings, her photographs make you want to pick up a camera, and her recipes make you want to cook with abandon. Super Natural Cooking is well-loved cookbook of mine, but Super Natural Everyday firmly ensconces Heidi as an arbiter of natural cooking. While I loved languorously paging through Super Natural Cooking over and over again, many of its recipes were reserved for special occasions or certain turns of mood, whereas the recipes in Super Natural Everyday are things that I want to cook and eat NOW, with no exception.
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Aloo Gobi

Aloo Gobi

1/4 cup mild-flavored olive oil
1 enormous yellow onion, chopped
1 heaping teaspoon cumin seeds, toasted
large bunch of cilantro, stalks and leaves roughly separated
3 jalapeno chili peppers, two of the three seeded, chopped into small pieces
4 cloves garlic, minced
a 1 1/2 inch chunk of ginger, grated
2 teaspoons turmeric
1 teaspoon fine-grain sea salt
28 oz can diced tomatoes
1 large cauliflower, cut into florets
1 sweet potato, peeled & cubed
2 potatoes, peeled & cubed
2 teaspoons garam masala

1.) Grab your biggest Dutch Oven or heavy-bottomed pot and heat the oil over medium heat. Add the onion and cumin seeds and saute for 10 minutes or so; until beginning to turn golden.

2.) Add the cilantro stalks, chilies, garlic, ginger, turmeric, and salt and stir to distribute evenly. Cook for 2 minutes.

3.) Add tomatoes, cauliflower, and potatoes. Stir to coat. Bring to a boil and then reduce heat and simmer until vegetables are fork-tender; 20 minutes or so.

4.) Stir in garam masala. Sprinkle the curry with the cilantro leaves, reserving some as serving garnishes. Turn off heat, cover, and let sit for as long as possible before serving to allow the flavors to settle and develop. Serve garnished with reserved cilantro leaves.

Thai Red Curry with Whole Grain Udon Noodles

Oh, Heidi. The 101 Cookbooks creator was instrumental in lighting my cooking fire a year and a half ago. Since stumbling across her blog I’ve come to see appreciate the beauty of seasonal cooking and off-the-beaten-path ingredients such as whole grain udon noodles, coconut oil, and shoyu sauce. All of which play a staring role in this delicious, slurp-tastic bowl of hearty, wholesome food. Part of the fun for me of cooking familiar dishes composed of unfamiliar ingredients is the the thrill of the hunt. Trolling the aisles of the MASSIVE Whole Foods here in Chicago and making a pilgrimage to the beloved Green Grocer for ingredients is all part of fun (NOTE: impatient boyfriends may not feel the same way.)

Thai Red Curry with Whole Grain Udon Noodles

3 tablespoons coconut oil
12 oz chicken breasts
fine grain sea salt and freshly ground black pepper
8 oz dried whole grain or whole wheat udon noodles
3 garlic cloves, minced
1 large yellow onion, chopped
1 1/2 teaspoons red curry paste
2 teaspoons turmeric
2 tablespoons shoyu sauce, plus more to taste
1 tablespoon cane sugar
14 oz can coconut milk
2 cups vegetable stock or water
Juice of 1 lime, plus more wedges for serving
1/3 cup slivered shallots
Large handful of peanuts
Large handful of cilantro, chopped

1.) Season chicken with salt and pepper. Grab your dutch oven and heat 1 tablespoon coconut oil over medium-high heat until swirling and hot. Add chicken and cook for 2-3 minutes on one side without moving it until it is nicely browned and detaches from the bottom of the pan with minimal prodding. Flip and cook 1-2 minutes more. Set aside. When cooled, break apart chicken into chunks with a fork. Wipe out the dutch oven with a paper towel but do not wash.

2.) Heat a pot of water until boiling. Salt generously and cook noodles until cooked but still quite firm; according to package directions. Drain and set aside.

3.) Heat 2 tablespoons coconut oil over medium-high heat in your dutch oven. Add garlic, onion, and curry paste, using your wooden spoon to distribute the paste across the mixture. Cook for 2 minutes; until fragrant. Add chicken, turmeric, sugar, and shoyu sauce and and stir to coat. Add coconut milk and vegetable stock, bring to a boil, and then simmer gently for 5 minutes.

4.) Remove from heat and stir in noodles and limes juice. Ladle into bowls and serve garnished with a sprinkling of shallots, peanuts, cilantro, and wedges of lime.

This recipe was adapted from Super Natural Cooking by Heidi Swanson. Published by Celestial Arts, New York; 2007.

My Favorite Curry

Indian comfort food.  For a cold, snowy night when you just want something easy, hot, and unapologetically healthy.  Serve with whole wheat naan for a hearty meal.

Dhal Curry

3 tablespoons mild-flavored olive oil or ghee
3 onions, chopped
2 long, skinny carrots, quartered and chopped
7 cloves garlic, minced
1 tablespoon ginger, grated
1 1/2 teaspoons turmeric
1 3/4 teaspoons coriander
1 3/4 teaspoons cumin
1 teaspoon cinnamon
3/4 teaspoon red pepper flakes
1 1/2 teaspoons fine grain sea salt
1 1/2 cups red lentils, thoroughly rinsed
14 oz can diced tomatoes
2 cups small cauliflower florets
1 1/2 cups vegetable stock
1 1/2 cups coconut milk (I’ve used light coconut milk plenty of times, and honestly loved the results just as much)
2 tablespoons lemon juice

1.) Heat the oil in your trusty Dutch oven over medium heat.  Add the onions, and cook 5 minutes, stirring occasionally.  Add carrots, and cook for 10 minutes more, stirring frequently.

2.)  Add the ginger, garlic, and all of the spices.  Stir for a minute to blend.

3.)  Add the lentils and cauliflower, and quickly stir to coat with the oil and spices.

4.)  Add the stock, coconut milk, tomatoes, and salt.

5.)  Bring to a boil, and then reduce heat until your curry is pleasantly simmering away.  Cover and simmer for 20 minutes, stirring occasionally.

6.)  Once the lentils have softened, remove from heat, stir in the lemon juice, season with more lemon juice or salt, if you think the flavors need to POP a little more, and serve over rice and/or with naan.  YUM!!