Archives for posts with tag: easy recipes

let’s be honest, i am a card carrying omnivore, and with the exception of maybe eggplant and okra, i love most food and will eat just about anything. that being said, i am also health and environmentally conscious, so i am always looking to find different ways to limit my meat intake, but also not lose the all important protein factor.

eat food. not too much. mostly plants. -michael pollan, in defense of food

i have always loved curries, whether it is indian or southeast asian, and often think of them as being, at the very least, a vegetarian option, so it was easily enough to make one vegan, plus i am always looking to incorporate more turmeric into my diet. also, i think because of the spices and coconut milk this recipe has a lot of flavor, and with the lentils and peas you get the protein. i don’t miss the meat.

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ingredients:

  • olive oil
  • 5 cloves garlic, minced or pressed
  • 1 large yellow onion, diced
  • 1 small cauliflower (with leaves, if possible), chopped in the small florets and pieces
  • 4 carrots, peeled and chopped into bite-sized disks
  • 2 cups baby potatoes, cut in half or bite-sized
  • salt + pepper
  • 2 tsp fresh ginger, finely grated
  • 1 tbsp fresh turmeric, finely grated
  • 2 tbsp tomato paste
  • 1 tbsp garam masala
  • 1 tbsp madras curry
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp red pepper flakes (or to taste, i like it spicy)
  • 2 cups vegetable stock, more if needed
  • 1/2 cup mixed lentils (any kind will work just adjust cooking time accordingly)
  • 1 can (400ml) coconut milk
  • 1/2 lemon, zest and juice
  • 3 tbsp fresh cilantro, chopped

instructions:

heat a generous amount of olive oil over medium high heat. it should be enough to cover the bottom of a large pot or dutch oven. i use my 7.25 qt le crueset. add the garlic and onions and cook until translucent, about 3-5 minutes. stir in the cauliflower, carrots, and potatoes with a few generous sprinkles of salt, and several grinds of fresh ground pepper.

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let cook about 10-15 minutes, stirring occasionally, until the veggies start to brown a bit, and a fond starts to form on the bottom of the pan. add the ginger, turmeric, and tomato paste. mix to combine.

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add the dried spices and mix in well until all of the veggies are covered.

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add the vegetable stock, and use a wooden spoon to scrap the fond off the bottom of the pan. add the lentils, bring to a boil, and then add the coconut milk. bring to a slow simmer, stirring occasionally, until the lentils are done, about 20-40 minutes depending. it should be the consistency of a thick stew, but you can add a little more vegetable stock if it thickens too much, or would prefer it a little more soup like. add salt to taste.

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add the lemon zest, juice and peas at the end, allowing enough time for them to warm, about 5 minutes. stir in the cilantro off heat.

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serve with basmati rice.

makes about 8 cups.

hat tip to my friend arik for this recipe. he is one of my best friends, and among many other amazing things, a great culinary wizard. he made this dish for me years ago, and it is still a favorite to this day. i often make it to top a salad of little gems with spicy glazed pecans, gorgonzola + honey mustard dressing, but it also pairs well with a side of cole slaw and mexican grilled corn. although, this recipe uses boneless skinless breasts, cooked on a grill pan indoors, i have marinated whole chicken parts and put them on the grill outside, and has turned out delicious as well.

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ingredients:

  • boneless and skinless chicken breasts (sliced into cutlets if too thick)
  • garlic, at least one clove per breast, sliced thin
  • fresh ginger, at least one tbsp per pair of breasts, minced
  • limes, the juice of one per pair of breasts
  • serrano chile, one per pair of breasts, sliced thin
  • cilantro (optional. i had some on hand, so added it.)
  • olive oil, enough to coat
  • salt + pepper, to taste

sprinkle salt and pepper on both sides of the breasts. put all of the ingredients in a gallon ziplock bag, making sure to distribute the marinade evenly. place in the refrigerator for at least 30 minutes.

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heat up a grill pan if you have one, but i’m sure a regular skillet would do the trick too. i like to add the bits of garlic, ginger and serrano to the pan as well. depending on the thickness of the breasts, cook each side 5-10 minutes. once out of the pan, let them rest for 5 minutes to keep in the juices.

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note: i’ve made this with kumquats instead of the lime and serrano, for a less spicy but still citrusy version.

 

 

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