Aloo Matar

I love flavorful dishes that can be made in a jiffy!

 

 

This one uses many ingredients that we normally have on hand.

 Serve it with rice, millet, sorghum, or a flatbread (gluten free in my home). 

Ingredients:

• 2-4 potatoes (diced)... I used 4 organic potatoes that were between the size of a golf ball and a tennis ball
• 1 cup frozen peas
• just enough olive oil so nothing sticks to the pan
• 1/2 teaspoon cumin
• 1/2 tseapoon caraway seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne
• 1 can of tomatoes (I used a can of tomatoes w/ green chilies)
• 1 inch of ginger
• 4 cloves of garlic
• 1/4 cup onion (diced)
• 1/2 to 1  cup water (if you wish to thin out...can be omitted)
  

Instructions:

• Add potatoes and oil to a pan. Saute potatoes for about 5 minutes then transfer potatoes to a bowl
• Add onion, garlic, and ginger and cook until translucent
• Add spices, stir, and heat for about 1-2 minutes
• Add tomatoes and stir to combine
• Return potatoes to the pan and add peas
• Let cook for a few minutes to warm the peas and soften the potatoes. 
• Add water in 1/4 cup increments if you wish to add moisture
  

 

Thai Curry Featuring Red Lentils

 I have been searching for recipes that are nutritious and can be enjoyed for a few days. I enjoy curries and wanted to make one that would taste as good on day three as it did when it was warm from teh stove on day one! I found one and am sharing it with you today.

Ingredients

• 1/2 cup onion diced 
• 4 cloves of garlic, smashed and diced
• 2 cups of diced carrots (smaller the better). I like using rainbow carrots for color.
• 2 tbsp fresh ginger diced
• 2 tbsp red curry paste
• 2 tsp ground cumin
• 2 1/2 cups dry red lentils
• 1 can tomatoes ( I use fire roasted)
• 1 can unsweetened coconut milk (I use reduced fat)
  
• 6 cups of vegetable broth (I use low sodium)
• olive oil, coconut oil, or avocado oil ... just enough to saute vegetables

Instructions (use a soup pot)

• Saute onion, garlic, ginger, carrot, cumin, and curry paste in oil until onion are translucent
• Add the red lentils and stir to coat
• Add coconut milk, tomatoes, and broth and bring to a boil
• Reduce heat and cover. 
• Stir occasionally.  
• After about 30 minutes the curry will be thick and ready to serve. 

 

 

Serve

• Serve over rice, millet, quinoa,  or sorghum
• Serve with a wedge of gluten free pita bread
  

 Storage

Store leftovers (if any) in a tightly sealed container in the refrigerator

 

Kidney Bean Curry

I hydrated a batch of kidney beans and sought out several recipes to use to make each recipe tasty and distinct.

I read several curry recipes and combined portions of each into this recipe. Each time I make it, I probably will interchange a few veggies.

This recipe can be done in 20-30 minutes. A tip for speed... start boiling water for your rice as you start cutting the vegetables. 

Ingredients:

Olive Oil ... just enough to saute the aromatics
1/2 white onion (diced)
4 cloves of garlic (crushed and diced)
1 inch of fresh ginger root (diced)
1 TBSP garam masala (or make you own mix 1 part cumin + 1/4 part allspice)
2 cups kidney beans
1 can coconut milk
crushed red pepper at serving if you wish to add heat

Variations:

• Add 2 cups of vegetables...I added red pepper and broccoli for color.
• Use chickpeas or tofu instead of kidney beans 

Instructions:

• Sautee onion, garlic, and ginger in olive oil
• Add vegetables after a few minutes
• Once onions are translucent, add the spices and stir
• Add the kidney beans and coconut milk
• Let boil
• Stir, reduce heat, and cover
•  Let flavors combine and liquid reduce a bit. 

Serve over a bed of rice
Add in as much or as little sauce as you like in each bowl ... make it your own!