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Posts Tagged ‘curry’

We are so lucky to have a great year-round market here in Charlotte that features local farmers, specialty food and craft vendors. I try to make it to the Atherton Mill Market a couple of times a month during the winter to pick up fresh eggs, local cheeses and whatever winter produce looks good.

My produce purchases have featured a lot of greens, sweet potatoes and various winter squash. I love all of these foods but I’m guilty of sticking to the same preparation methods due to ease and lack of time. I actually had some downtime last night to spend in the kitchen so I started researching recipes that used the ingredients I had on hand and found an amazing sounding vegetarian curry on Smitten Kitchen.

Deb’s recipe was for Curried Lentils and Sweet Potatoes with Swiss Chard. I used her recipe as a guide but made quite a few changes based on what I had on hand in the kitchen. I used collards instead of swiss chard but I think any winter green would work well in this dish. I also omitted some ingredients that I didn’t have and substituted others. The resulting dish was still incredible and I couldn’t get over how well all of the flavors came together. I am a big fan of curry and I loved this vegetarian combo that was protein-packed thanks to the lentils.

I served the curry over brown rice and topped it with plain Greek yogurt and a sprinkle of almonds. The Greek yogurt was a nice touch to cool it down a bit (I was a little heavy handed with the cayenne pepper – I love spice!). I can only imagine that the leftovers will be even better after the flavors have a chance to develop even more with time.

Curried Lentils and Sweet Potatoes with Greens
(Recipe adapted from Smitten Kitchen, original source The New York Times)

Ingredients:

1 tablespoon olive oil
1/2 medium onion, diced
1 large garlic clove, minced
1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated – I love fresh ginger but didn’t have any)
3/4 teaspoons garam masala
3/4 teaspoons curry powder
1/4 teaspoon cayenne pepper
2 to 3 cups vegetable broth as needed
1 sweet potato, cut into 1/2 inch cubes
3/4 cup dried lentils (I used green)
1 bay leaf
1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves)
1/2 teaspoon kosher salt, or more to taste
Zest of 1/2 lime
1 tablespoon lime juice
Plain Greek yogurt and sliced almonds for topping, if desired

Directions:

Heat oil in a large saucepan over medium heat. Add onion and cook until soft and translucent, about 5-7 minutes. Add the garlic, ginger, gramam masala, curry powder and cayenne and sauté, stirring constantly, for about one minute. Will be very fragrant.

Stir in 2 cups of broth, sweet potatoes, lentils and bay leaf. Increase to high heat and bring mixture to a boil. Once boiling, reduce heat to medium and partially cover (leave the lid ajar). Simmer for 25 minutes. (If lentils soak up all the broth, add up to 1 more cup of stock, slowly, as needed.) Stir in greens and salt and continue cooking until lentils and greens are tender. Start checking after about 25 minutes. It can take up to 45 depending on your greens and lentils.

Just before serving, stir in lime zest and juice. Serve over desired base – rice, quinoa, etc. or on its own. Top with garnishes of your choice.

Yield: 2-3 main course servings

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Winter has arrived in the Carolinas in full force. It is freezing but I won’t complain about the temperatures because I know I have many readers who live in cold, snowy climates…I don’t know how you do it! One thing I will say is that cold days and even colder nights make me crave warm, hearty dishes like soup. I’ve had this Curried Coconut Soup with Chickpeas bookmarked for months and the perfect opportunity finally arose to make it on a chilly night when Brandon was out to dinner with friends.

I didn’t know how receptive Brandon would be to the soup. While he loves curry dishes, I didn’t know if he’d go for a vegan soup for dinner so I made it on a night he wasn’t home. I loved cooking this dish. It was so fragrant and very easy. I was extremely pleased with the results – the soup was flavorful and filling. I am happy to report that Brandon loved the leftovers for lunch the next day. I will definitely be adding this soup to the “winter warmers” recipe collection.

A few notes about the recipe…I almost doubled the curry powder and could have gone for a bit more. If you are a curry lover don’t be afraid to be a bit heavy handed. Next time I make this I am going to experiment with adding other spices like cayenne pepper to up the spice factor and cumin or coriander. This recipe was great as written but I would love to play with developing the flavors a bit more.

One Year Ago: Pork Chops with Cider Cream Sauce and Sauteed Apples
Two Years Ago: Greek Pasta

Curried Coconut Soup with Chickpeas
(Recipe source Epicurious, March 2009)

Ingredients:

2 tablespoons canola or olive oil
1 medium onion, diced
1 medium red bell pepper, diced
1 jalapeño chili, seeded, minced
2 large cloves garlic, minced
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes, seeded and peeled, fresh or canned
1-2 teaspoons mild curry powder, to taste
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can light coconut milk
3/4 cup cooked white or brown rice, cooked
2 tablespoons fresh cilantro or parsley, chopped

Directions:

Heat the oil over medium heat. in a medium stockpot. Add onion, bell pepper and chili and cook, stirring, until softened, about 5 minutes. Add the garlic and cook for another 1 minute, stirring constantly. Add the curry powder and stir until onion mixture is coated. Add broth, chickpeas, tomatoes, salt and black pepper. Bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve hot.
Yield: 4 servings

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68 Days of Gourmet: Day 48

I hope you didn’t think I’d disappeared. My sore throat ended up morphing into laryngitis and a bad upper respiratory infection and we were out of town. I’m just now starting to feel normal again. To give you any indication of how bad I’ve been feeling, I haven’t worked out since Friday morning. Whatever was going on in my chest was not good and I needed to rest.

In slightly more interesting news, we did a five-course chef’s tasting dinner at Woodfire Grill on Friday night. For those of you who aren’t familiar, it’s Top Chef contestant Kevin Gillespie’s restaurant in Atlanta. I’m going to post a recap of that dinner tomorrow night and my experience meeting Kevin!

And now onto the food you see pictured above. I found this recipe for Chicken Hawaii while I was searching for older recipes to make for the 68 Days of Gourmet project. The recipe was originally published in 1953 and featured some of our favorite ingredients – coconut, curry, pineapple, chicken – it was a must try.

I was so excited about serving the coconut curry braised chicken with all of the fun toppings – lime wedges, pineapple, toasted coconut and chopped macadamia nuts. It smelled amazing while it was cooking but then kind of fell flat in the flavor department. I was so disappointed. There just wasn’t enough curry flavor and it was kind of bland. I was explaining the lackluster dish to my dad and he made a good point, the whole can of full fat coconut milk that I added to the curry mixture probably just washed out the flavor. And he made another funny point that in the 1950s people were really just starting to experiment with bold flavors and served a lot of bland dishes. Maybe this was pretty cutting edge in 1953!

So while I won’t be making this again, I still enjoyed cooking it and liked the idea of serving the dish with toppings so it can be customized to each diner’s taste.

One Year Ago: Lady Strawberry Cake (a show stopper!)

Chicken Hawaii
(Recipe source Gourmet, January 2006 – originally published in 1953)

Ingredients:

1 (3- to 3 1/2-pound) chicken, cut into 8 serving pieces
1 teaspoon salt
2 tablespoons vegetable oil
1 large onion, diced
3 tablespoons peeled fresh ginger, minced
2 cloves garlic, minced
2 (3-inch) cinnamon sticks
1 Turkish or 1/2 California bay leaf
1 tablespoon curry powder (preferably Madras)
2 teaspoons all-purpose flour
2 teaspoons sugar (optional)
1 (13 1/2- to 15-oz) can unsweetened coconut milk (not low-fat)

Optional accompaniments for serving: rice, toasted coconut, fresh pineapple cubes, lime wedges, mango chutney,  chopped salted roasted cashews, macadamia nuts or peanuts, chopped fresh cilantro leaves

Directions:

Rinse, pat chicken dry and season with 1/2 teaspoon salt.

Heat oil in a 6- to 8-quart heavy pot over moderately high heat. Brown chicken, turning occasionally, 8-10 minutes. You will probably need to do this in 2 batches. Transfer to plate and reserve fat in pot.

Add onion, ginger, garlic, cinnamon sticks and bay leaf to fat in pot and cook, stirring occasionally, until onion is browned, about 5 minutes. Add curry powder and flour and cook over medium heat for 1 minute, stirring  constantly. Stir in sugar, coconut milk and remaining 1/2 teaspoon salt. Bring mixture to a boil, stirring and scraping up brown bits from bottom of pot. Return chicken and any accumulated  juices to pot and reduce heat to a simmer. Cook, covered, stirring occasionally, until chicken is cooked through. This should take around 20 minutes or until a thermometer registers 165 degrees. Discard cinnamon sticks and bay leaf. Season with salt to taste.

Serve chicken over rice with sauce from pot and toppings.

Yield: 4 servings

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68 Days of Gourmet: Day 36

This vegetarian goodness was warmly welcomed after a weekend of splurging for Charlotte Restaurant Week. Friday night we went to BLT Steak and Saturday night we went to Sullivan’s. Both meals were delicious but very indulgent!

I taught BodyPump on Saturday morning and was very excited to have a great crowd! Love seeing people up and knocking out their workouts on Saturdays. Later that morning Brandon and I headed over to Y2 Yoga for a power 1 class. Saturday was Yoga Day USA so I couldn’t miss out on practicing! I headed over to Y2 again today for hot yoga. I’m happy to report that I practiced 6 out of 7 days this week!

After yoga I was famished. This dinner was so easy to put together and a nice change from all the steakhouse dinners we enjoyed this weekend. Honestly, it wasn’t my favorite curry that I’ve ever made but was still very good. My favorite vegetarian curry is still this Butternut Squash Curry which also happens to be from Gourmet!

Heading to bed early tonight…teaching BodyPump at 6 a.m. tomorrow.

Coconut Red Lentil Curry
(Recipe source Gourmet, December 2006)
Printable Recipe

Ingredients:

1 medium onion, finely diced
2 tablespoons vegetable oil
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1 fresh jalapeño or serrano chile, finely diced, including seeds
2 cups water or vegetable stock
1 1/2 cups dried red lentils (about 10 ounces)
1 (13- to 14-ounce) can unsweetened coconut milk (I used lite)
1 pound zucchini (about 2 medium), diced
1 cup loosely packed fresh cilantro sprigs (omitted, cilantro is Brandon’s least favorite herb!)

Steamed brown or white rice, for serving

Directions:

Heat oil in a 3-4 quart heavy pot over medium heat. Add onion and cook, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook for 1 more minute. Add cumin, coriander, turmeric, salt and chili pepper and cook, stirring, 1 minute.

Stir in water or broth, lentils and coconut milk. Bring to a simmer and then cover and cook for 5 minutes, stirring occasionally. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve over rice with cilantro sprigs scattered on top.

Yield: 6 servings

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chickendrumsticks

Happy Memorial Day everyone! Unfortunately, I will be traveling most of the day…in the rain so I won’t be able to enjoy a cookout. But if you’re lucky enough to be planning one, why not throw some drumsticks on the grill? Drumsticks are one of Brandon’s favorite things to grill and they’re great because you can use whatever seasoning you’re in the mood for – marinade, bbq sauce, spice rub, etc.

We decided to use seasoning rubs on our chicken (which is very common for us if you haven’t noticed). We had some Caribbean Curry Seasoning that we bought on our cruise a couple months ago from a great little spice store in Tortola,  Sunny Caribbee. We used Jamaican Firewalk from The Dizzy Pig on the other half of the chicken.

Grilled Chicken Drumsticks
(Recipe source Bakin’ and Eggs)

Ingredients:

Chicken drumsticks (with skin still on, however many you want to grill)
Olive oil
Seasoning rub of your choice
Cooking spray

Directions:

Preheat grill to 350.

Coat chicken in olive oil and generously apply spice rub. Spray grill grate with cooking spray and place chicken on grill. Cook for about 45-50 minutes, turning the chicken every 10-15 minutes. Check internal temperature of chicken, close to the bone. Drumsticks are done when they have reached 170 degrees.

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curryyogurtchicken

I cut this recipe out of Food and Wine several months ago. I finally added it to our menu last week and all I can say is that I wish I’d have tried it sooner! The quick braising method results in very tender chicken and the flavors in this dish are great for something that comes together so quickly.

If you’re a fan of ethnic flavors, I definitely suggest you try this one out!

Curry and Yogurt Braised Chicken
(Recipe heavily adapted from Food and Wine)

Ingredients:

3-4 tablespoons canola oil
3-4 skinless, boneless chicken breasts
Salt and freshly ground pepper, to taste
All-purpose flour, for dusting
1 tablespoon fresh ginger, minced
1 garlic clove, minced
1 serrano chile, minced (I used jalapeno)
1 red bell pepper, cut into thin strips
1 tablespoon Madras curry powder (add up to an extra tablespoon if you’re a curry lover)
1 pound tomatoes, cored and coarsely chopped, or 1 can diced tomatoes, drained
1/4 cup plain low-fat yogurt
1/2 cup water
Cilantro leaves, for garnish

Directions:

Trim chicken breasts and season with salt and pepper. Lightly dredge in flour and shake off excess. Heat oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook, turning once, until lightly browned, about three minutes per side. Transfer the chicken to a plate.

Add the garlic, ginger, chile and bell pepper to the skillet and cook over medium-high heat until slightly softened, about 2 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes, yogurt and water and stir until smooth.

Return the chicken to the skillet and bring to a boil. Cover and simmer over low heat until the chicken is tender and the sauce is slightly thickened, about 15 minutes. Sprinkle the chicken with cilantro and serve over rice.

Yield: 3-4 servings

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