Indian Curry Caserole with Pumpkin

Indian Curry Caserole with Pumpkin

Ingredients

1 yellow onion, finely chopped

3 garlic cloves, finely chopped

1 red chili, finely chopped

2 tablespoons fresh ginger finely chopped

1 tablespoon oil

1 tablespoon tomato paste

500 g crushed tomatoes

400 ml coconut milk

2 dl of water

1 dl dates, roughly cut

300 g pumpkin, peeled and diced into cubes

3 potatoes, peeled and diced into cubes

250 g cauliflower, divided into small bouquets

Seasoning mix

5 whole cloves

1 teaspoon mustard seeds

1 teaspoon cardamom kernels

1, 5 teaspoons turmeric

1 teaspoon of ground coriander

0, 5 teaspoon ground cinnamon

For serving:

3 dl rice, jasmine rice, rye rice or bulgur, roasted cashew nuts or pumpkin seeds (I used roasted pumpkin seeds from my pumpkins).

Directions:

Boil the rice or bulgur as instructed on the package. 

Mortar spices, cardamom and mustard seeds for the spice mixture and mix with the rest of the dry spices.

Fry the onions, garlic, chili, ginger and spices in oil while stirring until the onion is soft. Add the tomato paste and fry for 1 minute.

Add crushed tomatoes, coconut milk, water and dates to the pan. Let it simmer about 30 min. Add the pumpkin and potatoes and boil until the potatoes are soft (pour in a little more water if needed).

Add the cauliflower at the end and boil 4-5 min. Taste the pan with salt. Serve with rice and spices with cashew nuts and coriander.

Serve the curry with rice or bulgur and top with fresh coriander (if you don´t like coriander, take some other green like parsley or anything of your liking). Sprinkle some roasted cashew nuts or pumpkin seeds over.

Spicy Chickpea curry with vegetables and fetacheese

 Spicy Chickpea curry with vegetables and fetacheese

Ingredients:

Aubergine

Cauliflower

Peas

Mix of cashewnuts, dried cocos, dried ginger

Yellow onion

Fresh ginger

Chickpeas

Crushed tomatoes

Mint

Red chili

Spring onion

Double cream

Garlic

Curry

Cube of vegetable stock

Honey

Grinded cardemum

Grinded cilantro

Olivoil

Salt, Cumin

Directions:

Cut ¾ aubergine into 2x2 cm cubes. Sprinkle olive oil and 1 tsp salt all over. Put in a frying pan. Fry on high heat until a little golden. You can also roast them in the oven at 250 celsius degrees for 18-20 minutes if you rather prefer that.

Boil 1 ¾ del rice according to directions on package. I use jasmin rice and equal part of water. I let it boil under a lid without touching until the water is totally absorbed. This gives a really fluffy rice. Any rice you prefer can be used though.

Chop 1 yellow onion, 1 clove of garlic, fresh ginger and 1 red chili. Fry onion, chili, garlic and ½ dl finely chopped ginger in a little olive oil. Add the spices, 2 tsp cumin, 1 tsp curry, 1 tsp grinded coriander and 1 tsp grinded cardemum.

Add 1 can of crushed tomatoes, ¾ dl double cream, ½ dl water, 1 tsp honey, ¾ cube vegetable stock, 2 dl canned or preboiled chickpeas.

Chop a handful mint, 2 springonions. a handful peas and about half a cauliflower.

Add the vegetables and the aubergine into the curry and season to your liking with salt.

Top with a bag of dried cashewnuts, cocos and finger, some presh peas or springonion and fetacheese if you like.

If you want this recipe to be vegan use cream made from soybeans and vegan fetacheese or just leave both out. It will still be delicious.

Spicy chicken with green curry, coconut milk and tatsoi

Spicy chicken with green curry, coconut milk and tatsoi

Ingredients

1 Banana Shallot

2 1/2 tbs Green curry

2,5 dl Coconutmilk

300 gr Chicken file

100 gr Sugarsnaps

A pot Tatsoi

2 cloves Garlic

2 dl Jasminrice

1/4 cube chickenstock

Oil

Salt

1 ts Sugar

Directions

Boil the rice according to directions on the bag.

Chop 1/2 banana shallot  and the garlic into small pieces.

Cut the chicken filé into small pieces.

Heat oil in a pan or a wok. Fry the chicken filé 1-2 minutes. Add onion, garlic and green curry. Fry another minute.

Add the coconutmilk, sugar, chickenstock cube. 

Zimmer 2-3 minutes.

Divide the sugarsnaps i half lengthwise

Cut 1/2 banana shallot in thin slices.

Add the sugarsnaps and banana shallot to the pan with the chicken.

Heat oil in another frying pan. Fry one pot of tatsoi quickly, about 1/2 minute. Add some salt.

Serve green curry stew with tatsoi and jasminrice.

Ginger Rice with Chili, Black Beans and Cashewnuts

Ginger Rice with Chili and Cashewnuts

Ingredients:

2 cups Basmati Rice
3 ½ cups Broth (chicken or vegetable)
½ tsp turmeric powder

1 tsp salt
2 tbs olive oil
½ cup diced onions

1 green chili

1 red chili

½ cup black beans

½ cup cashewnuts



Directions:

Wash and drain the rice. In a pot, heat olive oil over medium heat. When oil is shimmering, add rice and stir a minute, add broth/water and salt. Bring to a boil over high heat. Once it starts boiling, immediately cover and turn to low heat. Let the rice cook on low heat for 20 minutes. Turn off heat. Let sit for another 5 minutes covered to finish steaming. Use a fork to fluff up the rice.

In a frying pan add olive oil. When oil is shimmering add onions and fry for 3 minutes, until softened and light brown. Stir in chilis, beans and cashewnuts.

Add  the turmeric powder to the rice. Add the fried onion, chilis, beans and nuts to the rice. Mix thoroughly.

Plate and serve.

Lemon Rice

Lemon Rice

Ingredients

4 cups cooked rice

1.5 to 2 tablespoons lemon juice

½ teaspoon turmeric powder

Rock salt or regular salt as required

Directions

Heat the rice and stir the ingredients together. Plate and serve.

Coconut Rice

Coconut Rice

 Ingredients for 4 servings:

1 1/2 cups jasmine or long-grain rice

1 rounded teaspoon finely grated ginger

1⁄2 teaspoon red chili flakes

1 teaspoon kosher salt

1 cup water

1 (14-ounce) can coconut milk (not coconut cream)

1 bay leaf

1/4 cup toasted coconut to garnish

In a pot: all ingredients except toasted coconut- Bring to a simmer, cover, cook on low for 18 minutes. Turn off heat, leave covered 5 more minutes, then fluff ; plate and garnish with toasted coconut and serve.

Chili with Minced Beef and vegetables

Ingredients

1 tbsp oil

1 large onion

1 red chili

1 green chili

1 orange chili

2 garlic cloves, peeled

1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)

1 tsp paprika

1 tsp ground cumin

500g lean minced beef

1 beef stock cube

½ tsp dried marjoram

1 tsp sugar

410g black beans

Directions

Chop the onion and the chilies

Peel and finely chop 2 garlic cloves

Put your pan on medium heat. Add the oil and leave it for 1-2 minutes until hot. Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft and slightly translucent. Add the garlic, chilies, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.

Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Add ½ tsp dried marjoram and 1 tsp sugar and add a good shake of salt and pepper.

Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.

Add the beans. Drain and rinse 1 can of black beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle.

Serve with Ginger Rice with Chili and Cashewnuts

Indian fried Vegetable balls

Indian fried Vegetable balls

Ingredients:

4 medium sized potatoes
Cooking oil
2 teaspoons finely chopped ginger
2 teaspoons finely chopped garlic
2 teaspoons finely chopped green chilies
1 finely grated carrot
½ cup green peas
½ cup corn
1 cup finely chopped onion
Sea salt
2 teaspoons chili powder
½ teaspoon garam masala
1 small handful finely chopped coriander leaves
1 tablespoon corn flour
Bread crumbs

Directions:
Peel potatoes and cut into large chunks. Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart. Using your hands or potato masher, mash potatoes to a fine paste and keep it aside.

Heat the pan and add cooking oil.

Add to the pan garlic, ginger and onion and cook till its golden brown.

Then add carrot and sea salt and cook till the raw smell disappears.

Now add chili powder, garam masala, green peas and corn and cook for further 3 minutes.

Now add to a bowl corn flour, masala and mashed potato and combine well.

Take a small portion of the mixture and roll it into a ball.

Now roll this ball over the breadcrumbs making sure the breadcrumbs are evenly coated.

Repeat above two steps for remaining mixture.

Now heat the pan and fill it with cooking oil enough for deep-frying.

Drop the balls one by one slowly into the oil and cook till its golden brown.

Vegetable fried balls are now ready to be served.

Serve with a green salad.