Recipes

curry

Red Lentil Coconut Curry

Recipe from Julia Hellerman of Julia’s Kitchen.

4-6 servings

Ingredients:

3 cups split red lentils

1 Tablespoon plus 1 teaspoon coconut oil for sautéing

2 medium onions, chopped

4-5 medium carrots, diced

4-5 stalks celery

3-4 cloves garlic, finely minced

pinch asophoetida

1 strip kombu

1/4 cup curry powder

1/2 package creamed coconut, dissolved in a large measuring cup of hot water

1 inch ginger, grated (no need to peel!)

¼ cup tomato paste

3 cups chopped cauliflower

4 cups chopped spinach

sea salt and lemon or lime juice to taste

Method:

  1. Soak red lentils 8-12 hours in filtered water.
  2. Heat a large soup pot to medium heat.
  3. Add coconut oil and swirl around the pan.
  4. Add chopped onions and cook 5-6 minutes until translucent.
  5. Add chopped carrots and celery and continue to cook 4-5 more minutes.
  6. Clear a space in the center of the pan, add 1 teaspoon coconut, add minced garlic, and cook until fragrant, about 45 seconds.
  7. Meanwhile, drain and rinse lentils.
  8. Add lentils to cooked vegetables with water to cover by 3 inches and bring to a boil.
  9. Add asophoetida, and kombu and turn heat to a high simmer for about 20 minutes, or until lentils have started to break down, stirring often.
  10. Add the dissolved coconut cream, tomato paste, curry powder, and cauliflower, turn heat down, and continue to cook, stirring often, for 10 more minutes.
  11. Stir in the chopped spinach and season with salt and fresh lemon juice to taste.
  12. Enjoy as is or over cooked grains! 
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Spicy Indian Chicken with Chickpeas

By Sara Snow

I like to spice things up in the kitchen; for variety’s sake, and health’s sake too. Turmeric has been shown to help with digestive disorders, the aches and pains from arthritis, and even prevent certain types of cancer.

As always, use organic ingredients wherever possible.

Ingredients

Olive oil for pan
2 cloves garlic – chopped
1 small onion – chopped
2 organic chicken breasts – cut into small pieces
1 cup coconut milk
½ cup water
1 green bell pepper – chopped
1 red bell pepper – chopped
2 T tomato paste
2 t curry powder (can also use paste)
1 t turmeric
¼ t coriander
2 teaspoons salt
Dash of pepper
1 can Chickpeas

Method

Heat oil in a skillet. Sauté garlic and onions.

Add chicken and sauté for 3 minutes.

Mix together ½ cup coconut milk and water. Add to pan and continue to simmer chicken until tender but cooked through.

Whisk tomato paste and remaining coconut milk into the liquid in the pan.

Add peppers and spices and simmer 5 minutes.

Toss in chickpeas. Stir to coat and simmer 10 minutes more.

For more recipes visit www.SaraSnow.com

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Winter Vegetable Curry

Serves 4-6 

Ingredients
1, 16 oz. can chopped tomatoes
1 1/2 cups water
2 Tbs. curry powder
3 Tbs. fresh grated ginger
2 cups broccoli florets
2 Tbs. sunflower oil
3/4 pound button mushrooms, halved
1 onion, cut into 1/2” chunks
4 cloves garlic, finely chopped
2 large carrots, peeled, halved lengthwise, & sliced 1/2“on diagonal
1 lb. new potatoes, 1” dice
1 bulb fennel, 1” dice
1, 12 oz. can coconut milk
2 Tbs. chopped cilantro 

Method
In a medium saucepan, combine tomatoes, water, 1 tsp. salt, 1 Tbs. curry powder, & 2 Tbs. ginger.

Simmer for 15 min. while you prepare the rest of vegetables.

Steam broccoli for 1 minute. Then rinse under cold water & set aside. Sauté mushrooms in 1 Tbs. oil & 1/4 tsp. salt until golden. Add garlic, carrots potatoes, fennel & remaining vegetables. Add 1 Tbs. curry powder. Cook for 10 minutes.

Add, ginger & coconut milk and simmer for 15 minutes on low.

Season with salt & additional cayenne if desired.

Stir in broccoli and cilantro before serving.

Serve over Jasmine rice or just as is.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.