Harvey's Simple Black-Eyed Peas Curry

This is a quick and simple curry dish.  You can add additional vegetables that you have on hand (celery, carrots, zucchini, cauliflower, etc.) if you so desire!

Image from Here.

 

INGREDIENTS

1 TBS olive oil

1 onion, chopped

4 cloves garlic, finely minced

2 tsp freshly grated ginger 

1 can petite diced tomatoes, drained

1 tsp tumeric

Pinch cayenne, or to taste

1 tsp salt

2 tsp paprika

2 tsp Garam Masala

1 ½ c half and half or 1 can coconut milk

2 c vegetable stock or chicken broth

2 can black-eyed peas, lightly drained

1 head cauliflower, chopped (optional)

1/4 cup chopped fresh cilantro

-Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas.

-Reduce heat and simmer 15-20 minutes, stirring occasionally. Stir in cilantro. Serve immediately with basmati rice.

Navratan (9 Vegetable) Korma

This is another great Indian dish.  I love how many vegetables it uses.  I'm not sure when I first had this dish...but I've tried many times to recreate it.  Here is a recipe that comes very close to what I remember eating at a restaurant.  Enjoy!

Image from Here.

In large soup pot over medium heat cook 7 minutes:
2 red onions, sliced
2 c chopped tomatoes
3 TBS butter or olive oil
1/2 c cashews
-Add the below spices and cook 1 more minute:
1 tsp chili powder
2 TBS honey
1 TBS Kasoori Methi 
1 TBS garam masala
1 tsp salt
2 TBS fresh ginger
4 cloves garlic
-Using a blender, blend onion, tomato, cashew, and spice mixture until smooth and cream.  Return sauce back to large soup pot and add:
1 can coconut milk
chopped vegetables: potatoes, peas, zucchini, cauliflower, carrots, water chestnuts, green beans
1/4 c. golden raisins (optional)
-Simmer until vegetables are soft.  Season with additional salt to taste.  
-Serve over basmati rice.  Garnish with additional cashews and chopped fresh cilantro.

Massaman Curry using Trader Joe Thai Sauce

This recipe is AMAZINGLY close to the dish I love getting at Thai restaurants.  Using the bottled Trader Joe sauce makes this a super fast and easy dinner!  You can easily make this vegetarian by omitting the chicken or add extra vegetables by adding cauliflower.  I've noted the optional add-ins below.  This also makes great take-to-school lunch leftovers for the next day!

Picture from here.

Carmelize with 3 TBS olive oil for 5 minutes:
1 medium sweet vidalia onion, diced

Add and simmer 15 minutes:
1/2 head Cauliflower, cut into small florets (optional)
1-2 c. cooked chicken (optional)
2 large Russett Potatoes, peeled, cut in cubes
4 large carrots, sliced

2 stalks celery, sliced

1 red bell pepper, sliced
2 cans coconut milk

Add and stir in:
1 11 oz bottle Trader Joes Red Thai Curry sauce
3 TBS peanut butter
2 TBS honey
1 can water chestnuts (optional)
1/2 c. chopped peanuts (optional)

-Serve in a bowl over jasmine or short grain brown rice.  Garnish with fresh cilantro/limes/chopped peanuts/cashews if desired.


Instant Pot Version:  Carmelize onions on saute setting 5 minutes.  Add all other ingredients and pressure cook for 3-4 minutes.
Ketogenic Version (serve without rice and no honey)

Thai Green Curry Vegetables

Simple, Healthy, Delicious!  

I think this is my closest Thai restaurant copycat invention.  I've never had exactly this, but the sauce tastes very similar.  You could certainly alter the vegetables or add chicken if desired.

In large pan heat over medium for 15 minutes or until vegetables just tender:
2 TBS olive oil
1 yellow onion, sliced
1 head cauliflower, diced
4 medium carrots, cut on the diagonal

Add and heat until warm:
1 cup frozen peas
1/4 tsp salt
1 TBS sugar
1 can coconut milk
1/4 c. chicken broth
2 TBS green curry paste (I used Thai Kitchen brand)
1 TBS fresh ginger, minced
1/2 c. chopped FRESH basil
-Serve warm (with rice if desired)

Saag Shorba Soup

12 oz spinach, fresh

2 medium onions finely chopped

5 cloves of garlic

2 tbs olive oil

3-4 inch piece of fresh ginger chopped

2 teaspoons of coriander

2 1/2 teaspoons of ground cumin 
1/2 teaspoon anise seed

1 teaspoon of turmeric
1/2 tsp sumac (optional)
2 tsp salt

dash cayenne

dash cardamom

4 cups of chicken or vegetable broth

2 cups of fresh tomatoes diced (or 14 oz canned petite diced)

1 can coconut CREAM (not milk) or 1 c. whipping cream

juice from 2 large limes (approx. 1/4 cup)

cilantro (for garnish)

salt to taste

-In a large saucepan or pot, heat the oil on medium.  Add chopped onions. Saute for 5-10 minutes.  Add garlic, ginger, coriander, cumin, turmeric, anise seeds, cayenne, and cardamom.  Saute for 3 minutes more.

-Add broth, spinach and tomatoes and bring back to a simmer.

-If desired you can blend 1/2 to all of soup to create a smoother/thicker soup (I used an immersion blender which gives it the consistency I prefer for this soup) Try not to make it into a puree.

-Add coconut milk, and lime juice.  Add salt to taste and more cayenne and cumin if you wish.  Simmer for 10-20 minutes if you wish to enhance the flavor of the spices.

-Serve with cilantro as garnish.
Note:  I prefer fresh to canned tomatoes.  I also like to add half of the tomatoes during the cooking process, and then the other half just before serving.