Tri Doshic Vegetable Curry
1 cup fresh carrots diced
1 cup chopped fresh green beans
1 cup diced Potatoes
1 cup chopped cauliflower
2 tbsp ghee
2 tsp cumin seeds
2 tsp black mustard seeds
1 tsp pink salt
1 1/2 cup water
2 tsp turmeric powder
1 tsp coriander powder
½ cup yogurt
Heat ghee. Add cumin and mustard seeds. When the seeds pop add the turmeric. Then ,add all the vegetables and water. Cook and cook until vegetables are cooked to your taste. Then add yogurt, coriander power and pink salt. Cook for for 10 -15 minutes. Serve with rice.
Spinach and Potato Curry
pound (16 oz package) prewashed organic baby spinach OR 2 small organic bunches of spinach (~500 grams total), washed, rinsed, and stems removed, fresh or frozen
1 large (300 g) russet potatoes, peeled and cubed
1/4 cup oil
1 tbsp ghee (or sub butter), optional
1 tsp cumin seeds
1 medium onion, finely chopped
1-2 green chili peppers (such as Serrano or Thai), slit in half
3-4 cloves garlic, crushed
1/2 inch piece ginger, crushed
1 medium to large (~170 g) tomato, finely chopped
1 tsp coriander powder
1/2 tsp cumin powder
1/4-1/3 tsp turmeric powder
1/4 tsp red chili powder
¾-1 tsp salt, or to taste
1/4 tsp garam masala, optional
1 tsp freshly squeezed lime or lemon juice
Finely chop the spinach leaves using the pulse function of a food processor. You can do this in advance and store it, covered, in the refrigerator. Set aside.
Boil the cubed potato with 1 tsp salt until tender. Drain and set aside.
Meanwhile, heat oil and ghee in a large pan over medium-high heat and add the cumin seeds. Give them a few seconds to sizzle. Add the onion and cook, stirring often, until slightly golden, about 5-7 minutes. Add the slit green chili pepper, garlic, and ginger and cook until the raw smell disappears, about 20 seconds. Add the chopped tomato, spice powders (except garam masala), and salt. Cook until the tomato becomes soft and the oil starts to leave the sides, about 3 minutes.
Raise the heat to high and add the spinach. Stir-fry it until it loses its moisture, about 10 minutes. Add water as needed to prevent the spinach from sticking to the bottom. If you feel that it still isn't cooked, add 1/4 cup of water, cover, and cook on low-medium heat for an additional 5 minutes. When the spinach is cooked, add the boiled potatoes and stir to coat the potatoes with the spinach. Add garam masala and more salt, if needed. Turn off the heat and sprinkle lime or lemon juice.
MUNG BEAN AND COCONUT CURRY
4 Tbsp canola oil or other neutral-flavoured oil
1 Tbsp whole cumin seeds
9 cloves garlic crushed (about 3 Tbsp crushed garlic)
14 oz can crushed tomatoes
2 Tbsp freshly grated ginger
2 Tbsp ground coriander
1 tsp turmeric
1 tsp sea salt
1 tsp cayenne pepper
4 cups water
1 cup mung beans picked over for stones and well rinsed
14 oz can coconut milk
1-2 medium limes juiced
1/2 cup fresh cilantro chopped
n a large pot (I like to use my Dutch oven) heat the cooking oil over medium-high heat.
Add the cumin seeds and cook for about 1 minute, until they just begin to darken.
Add the garlic, and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn't burn.
Add the crushed tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne.
Sauté this mixture for 5 minutes, stirring frequently.
Add the water and mung beans. Increase the heat to high and bring the mixture to a boil, then reduce to low, cover, and simmer for 30 minutes, stirring the mixture once or twice.
Taste a few mung beans to make sure they are cooked. If they are, stir in the coconut milk, and increase the heat to medium-high.
Once the curry comes to the boil turn off the heat. Stir in the cilantro and the juice of one lime. Taste and decide whether you'd like to add the second lime as well.
Serve hot.
1 cup fresh carrots diced
1 cup chopped fresh green beans
1 cup diced Potatoes
1 cup chopped cauliflower
2 tbsp ghee
2 tsp cumin seeds
2 tsp black mustard seeds
1 tsp pink salt
1 1/2 cup water
2 tsp turmeric powder
1 tsp coriander powder
½ cup yogurt
Heat ghee. Add cumin and mustard seeds. When the seeds pop add the turmeric. Then ,add all the vegetables and water. Cook and cook until vegetables are cooked to your taste. Then add yogurt, coriander power and pink salt. Cook for for 10 -15 minutes. Serve with rice.
Spinach and Potato Curry
pound (16 oz package) prewashed organic baby spinach OR 2 small organic bunches of spinach (~500 grams total), washed, rinsed, and stems removed, fresh or frozen
1 large (300 g) russet potatoes, peeled and cubed
1/4 cup oil
1 tbsp ghee (or sub butter), optional
1 tsp cumin seeds
1 medium onion, finely chopped
1-2 green chili peppers (such as Serrano or Thai), slit in half
3-4 cloves garlic, crushed
1/2 inch piece ginger, crushed
1 medium to large (~170 g) tomato, finely chopped
1 tsp coriander powder
1/2 tsp cumin powder
1/4-1/3 tsp turmeric powder
1/4 tsp red chili powder
¾-1 tsp salt, or to taste
1/4 tsp garam masala, optional
1 tsp freshly squeezed lime or lemon juice
Finely chop the spinach leaves using the pulse function of a food processor. You can do this in advance and store it, covered, in the refrigerator. Set aside.
Boil the cubed potato with 1 tsp salt until tender. Drain and set aside.
Meanwhile, heat oil and ghee in a large pan over medium-high heat and add the cumin seeds. Give them a few seconds to sizzle. Add the onion and cook, stirring often, until slightly golden, about 5-7 minutes. Add the slit green chili pepper, garlic, and ginger and cook until the raw smell disappears, about 20 seconds. Add the chopped tomato, spice powders (except garam masala), and salt. Cook until the tomato becomes soft and the oil starts to leave the sides, about 3 minutes.
Raise the heat to high and add the spinach. Stir-fry it until it loses its moisture, about 10 minutes. Add water as needed to prevent the spinach from sticking to the bottom. If you feel that it still isn't cooked, add 1/4 cup of water, cover, and cook on low-medium heat for an additional 5 minutes. When the spinach is cooked, add the boiled potatoes and stir to coat the potatoes with the spinach. Add garam masala and more salt, if needed. Turn off the heat and sprinkle lime or lemon juice.
MUNG BEAN AND COCONUT CURRY
4 Tbsp canola oil or other neutral-flavoured oil
1 Tbsp whole cumin seeds
9 cloves garlic crushed (about 3 Tbsp crushed garlic)
14 oz can crushed tomatoes
2 Tbsp freshly grated ginger
2 Tbsp ground coriander
1 tsp turmeric
1 tsp sea salt
1 tsp cayenne pepper
4 cups water
1 cup mung beans picked over for stones and well rinsed
14 oz can coconut milk
1-2 medium limes juiced
1/2 cup fresh cilantro chopped
n a large pot (I like to use my Dutch oven) heat the cooking oil over medium-high heat.
Add the cumin seeds and cook for about 1 minute, until they just begin to darken.
Add the garlic, and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn't burn.
Add the crushed tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne.
Sauté this mixture for 5 minutes, stirring frequently.
Add the water and mung beans. Increase the heat to high and bring the mixture to a boil, then reduce to low, cover, and simmer for 30 minutes, stirring the mixture once or twice.
Taste a few mung beans to make sure they are cooked. If they are, stir in the coconut milk, and increase the heat to medium-high.
Once the curry comes to the boil turn off the heat. Stir in the cilantro and the juice of one lime. Taste and decide whether you'd like to add the second lime as well.
Serve hot.