Tag Archives: curry

Balti Curried Eggplant

IMG_3382oil for roasting pan
2 eggplant; stem end removed, cut into 1″x3″ sections
2 Tablespoons coconut oil
1 onion; chopped
1/2 teaspoon sea salt
1 stalk celery; chopped
1 carrot; chopped
3 cloves garlic; crushed
1 inch piece fresh ginger root; minced
1 Tablespoon balti seasoning 
1 teaspoon turmeric powder
1/2 cup crushed tomatoes
water

(1 1/2 cups basmati rice; soaked and cooked)

Preheat oven to 350. Oil a large cast iron skillet or baking pan. Arrange eggplant in a single layer on the skillet/pan and roast for 30-45 minutes; until soft and beginning to get golden.

Meanwhile, preheat a large pot over medium-low heat. Add coconut oil, onion and salt. Cover and saute 5 minutes. Add celery, carrot, garlic and ginger; stir, cover and saute 5 minutes. Add the balti seasoning, turmeric and 1/4 cup water, stir and saute 5 minutes. Add the crushed tomatoes stir and remove from heat until the eggplant is done.

Add the roasted eggplant and enough water to barely cover the eggplant, stir, cover and simmer several hours on very low heat.

I served this over basmati rice with a cucumber salad (see below) and a chop salad. Have hot pepper flakes on the side for those that want it spicy and salt and pepper to taste.

Cucumber Salad
1 cucumber; thinly sliced into circles
1/4 teaspoon sea salt
pinch white pepper
2 Tablespoons fresh pressed lemon juice

Combine all ingredients, toss and set aside for 5 minutes. Toss and set aside for another 5 and repeat a few times. The salt will remove some water from the cucumbers and they will also be coated nicely with the tang of the lemon.

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Ginger Lentils with Kale, Carrot Salad and Mustard Dill Shrimp Salad

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1 cup brown rice; soaked at least 1 hour, rinsed and drained
1 3/4 cup water
1/4 teaspoon sea salt

Cook rice till tender (place rice, water and salt in a pot, bring to a boil, reduce heat and simmer about 20 minutes) and leave covered until the rest of the meal is ready to serve.

1 cup brown lentils
2 1/2 cups water

Cook lentils till tender (place lentils and water in a pot, bring to a boil, reduce heat and simmer about 20 minutes). Do not drain liquid.

DSC_00252 Tablespoons extra virgin olive oil
1/2 small Italian pepper; diced
1/2 onion; diced
2 plum tomatoes (or 1 large tomato); diced
1 inch fresh ginger; pealed and minced
1 teaspoon sea salt
bunch kale; rinsed, stem removed and cut into 1 1/2 inch pieces
1/4 teaspoon fresh ground black pepper
2 Tablespoons fresh licorice basil; minced

DSC_0026 DSC_0027 DSC_0028 DSC_0029Preheat olive oil in a 3 quart sauce pan over medium heat. Add onion, pepper, tomato, ginger and salt, cover and simmer for 2 minutes (until the tomatoes break up and the other ingredients are tender. Add the kale, lentils with water and pepper and stir. Simmer 5-10 minutes. Remove from heat, add basil and stir. Serve over brown rice.

DSC_00241 small head butter lettuce; rinsed and stem removed
1 plum tomato; cut into 1/8s
1 large carrot; shredded
2 Tablespoons lemon basil; minced
1 teaspoon white wine vinegar
1 Tablespoon good quality extra virgin olive oil (I use California Olive Ranch)
1/8 teaspoon sea salt

In a small bowl combine the carrot, basil, vinegar, olive oil and salt. Arrange lettuce on the edge of a plate. Place tomatoes on the ends of the lettuce leaves. Place the carrot salad in the center.

DSC_00302 cups salad shrimp; defrosted, rinsed and drained
1 Tablespoon mayonnaise
1 teaspoon prepared mustard (Grey Poupon)
1 teaspoon dried dill weed (or 1 Tablespoon fresh if you have it)
pinch sea salt
dash fresh ground black pepper

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Combine all ingredients except the shrimp to make the dressing. Toss the dressing with the shrimp. Store in refrigerator until ready to eat.

Chapatis, Curried Red Lentils, Romaine Lettuce with Feta Cheese Salad and Fresh Mango Chutney

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This fusion meal of warm spicy and savory curried lentils, fresh crispy salty salad, sweet and tangy chutney and warm chewy bread was really satisfying. Omit the feta cheese for a vegan meal. I have made gluten free chapatis in the past using a combination of gluten free grains. Modify the meal to suit your needs.

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Fresh Mango Chutney
2 ripe mango; pealed, pit removed and diced
1/4 red bell pepper; minced
1/2 inch piece of fresh ginger; pealed and minced
1/8 teaspoon sea salt
dash ground white pepper
1/2 teaspoon apple cider vinegar
1 Tablespoon good quality extra virgin olive oil (California Olive Ranch)

Mix ingredients together and set aside while preparing the rest of the meal.

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Chapatis
1 cup whole wheat flour
1 cup white flour
1/2 teaspoon sea salt
2 teaspoons baking powder
2 Tablespoons canola or extra virgin olive oil
3/4 cup water

In a medium bowl mix together dry ingredients. Add oil and 1/2 cup water and combine. Continue adding water a little at a time until a soft dough is formed. Place on counter and knead for 5 minutes, wet hands and smooth the dough into a ball, place back in the bowl, cover with a lint free kitchen towel and let rest for half an hour. (While dough rests, prepare the lentils.) Form the dough into a log and cut into 8 pieces and form into balls. Preheat a heavy bottomed skillet on medium hight. With a rolling pin roll out each ball into a thin disc and fry in oiled skillet 15 to 20 seconds on each side . Drain on paper towels and serve immediately.
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DSC_0061Curried Red Lentils
2 Tablespoons canola oil
1/2 onion; minced
1 carrot; minced
1 celery stalk; minced
1/2 red bell pepper; minced
1 teaspoon sea salt
1 1/2 teaspoons curry powder
1/2 cup tomato sauce (Pomi brand is BPA free and non-gmo)
1/2 cup red lentils
1 1/2 cups water

Preheat a 2 quart pot on medium heat. Add canola oil, chopped vegetables and salt and cover. Allow vegetables to simmer and soften, about 10 minutes, stirring occasionally. Add curry, tomato, red lentils and water. Increase heat and bring to a boil. Reduce heat to medium low and simmer for 30 minutes. Meanwhile, prepare the salad.

DSC_0060Romain Lettuce with Feta Cheese Salad
1 head romain lettuce; rinsed and sliced into strips
1 quart cherry tomatoes; rinsed and halved
1-2 cloves garlic; crushed
1/8 teaspoon sea salt
pinch freshly ground black pepper
1 Tablespoon red wine vinegar
2 Tablespoons good quality extra virgin olive oil (California Olive Ranch)

Combine and toss all ingredients together.