Have you a No Meat Recipe for Curry Please?!
Answers:
Here you go !.!.!.!.!.!.!.!. = )
Eggplant In Curry-Coconut Sauce
1/2 cup ghee, recipe follows
1 yellow onion, chopped
1 tablespoon curry powder, recipe follows
1 cup unsalted cashews, coarsely chopped
1/2 cup shredded coconut
2 cups unsweetened coconut milk
2 cups vegetable broth
8 baby eggplants
1 cinnamon stick
1 dried red chile
Salt
1/2 lemon, juiced
Mint leaves, for garnish
Heat 1/4 cup of the ghee in a large pot over medium flame, add the onions and sprinkle with the curry powder!. Cook and stir for a few minutes until the onions are soft!. Add the cashews, shredded coconut, coconut milk, and vegetable broth!. Bring up to a simmer and cook for 15 to 20 minutes!. In the meantime, prepare the eggplant!.
Cut the eggplant into chunks!. Heat the remaining 1/4 cup of ghee in a deep skillet or Dutch oven and add the eggplant!. Cook and stir until the eggplant gets charred and sticky!.
Puree the coconut sauce with a handheld blender, until it’s pretty smooth!. Pour the sauce over the eggplant and toss in the cinnamon stick and chile!. Season with salt, to taste, and simmer for 15 minutes until thick!. Give a squeeze of lemon to brighten the flavor, garnish with mint leaves, and serve with steamed basmati rice and/or flat bread!.
Ghee:
1 pound unsalted butter
Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown!. Increase the heat and bring the butter to a boil!. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting!. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent!. Strain the ghee through a sieve lined with several layers of cheesecloth!. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly!.
Curry Powder:
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon whole cloves
1/2 teaspoon mustard seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
2 dried red chiles, broken in pieces, seeds discarded
1 tablespoon turmeric
Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning!. Toast for a couple of minutes until the spices smell fragrant!. In a clean coffee grinder, grind the toasted spices together to a fine powder!. Add the turmeric and give it another quick buzz to combine!. Use the spice blend immediately, or store in a sealed jar for as long as 1 month!.Www@FoodAQ@Com
Eggplant In Curry-Coconut Sauce
1/2 cup ghee, recipe follows
1 yellow onion, chopped
1 tablespoon curry powder, recipe follows
1 cup unsalted cashews, coarsely chopped
1/2 cup shredded coconut
2 cups unsweetened coconut milk
2 cups vegetable broth
8 baby eggplants
1 cinnamon stick
1 dried red chile
Salt
1/2 lemon, juiced
Mint leaves, for garnish
Heat 1/4 cup of the ghee in a large pot over medium flame, add the onions and sprinkle with the curry powder!. Cook and stir for a few minutes until the onions are soft!. Add the cashews, shredded coconut, coconut milk, and vegetable broth!. Bring up to a simmer and cook for 15 to 20 minutes!. In the meantime, prepare the eggplant!.
Cut the eggplant into chunks!. Heat the remaining 1/4 cup of ghee in a deep skillet or Dutch oven and add the eggplant!. Cook and stir until the eggplant gets charred and sticky!.
Puree the coconut sauce with a handheld blender, until it’s pretty smooth!. Pour the sauce over the eggplant and toss in the cinnamon stick and chile!. Season with salt, to taste, and simmer for 15 minutes until thick!. Give a squeeze of lemon to brighten the flavor, garnish with mint leaves, and serve with steamed basmati rice and/or flat bread!.
Ghee:
1 pound unsalted butter
Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown!. Increase the heat and bring the butter to a boil!. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting!. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent!. Strain the ghee through a sieve lined with several layers of cheesecloth!. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly!.
Curry Powder:
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon whole cloves
1/2 teaspoon mustard seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
2 dried red chiles, broken in pieces, seeds discarded
1 tablespoon turmeric
Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning!. Toast for a couple of minutes until the spices smell fragrant!. In a clean coffee grinder, grind the toasted spices together to a fine powder!. Add the turmeric and give it another quick buzz to combine!. Use the spice blend immediately, or store in a sealed jar for as long as 1 month!.Www@FoodAQ@Com
Sweet Potato Curry With Spinach and Chickpeas
30 min | 5 min prep | SERVES 6
Ingredients
1/2 large sweet onion, chopped or 2 scallion, thinly sliced
1-2 teaspoon canola oil
2 tablespoons curry powder
1 tablespoon cumin
1 teaspoon cinnamon
10 ounces fresh spinach, washed, stemmed and coarsely chopped
2 large sweet potato, peeled and diced (about 2 lbs)
1 (14 1/2 ounce) can chickpeas, rinsed and drained
1/2 cup water
1 (14 1/2 ounce) can diced tomato, can substitute fresh if available
1/4 cup chopped fresh cilantro, for garnish
basmati rice or brown rice, for serving
Directions
1You may choose to cook the sweet potatoes however you prefer!.
2I like to peel, chop and steam mine in a veggie steamer for about 15 minutes!.
3Baking or boiling work well too!.
4While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat!.
5Add onions and sauté 2-3 minutes, or until they begin to soften!.
6Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices!.
7Add tomatoes with their juices, and the chickpeas, stir to combine!.
8Add ? cup water and raise heat up to a strong simmer for about a minute or two!.
9Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid!.
10When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes!.
11Add the cooked sweet potatoes to the liquid, and stir to coat!.
12Simmer for another 3-5 minutes, or until flavors are well combined!.
13Transfer to serving dish, toss with fresh cilantro, and serve hot!.
14This dish is nice served over basmati or brown riceWww@FoodAQ@Com
30 min | 5 min prep | SERVES 6
Ingredients
1/2 large sweet onion, chopped or 2 scallion, thinly sliced
1-2 teaspoon canola oil
2 tablespoons curry powder
1 tablespoon cumin
1 teaspoon cinnamon
10 ounces fresh spinach, washed, stemmed and coarsely chopped
2 large sweet potato, peeled and diced (about 2 lbs)
1 (14 1/2 ounce) can chickpeas, rinsed and drained
1/2 cup water
1 (14 1/2 ounce) can diced tomato, can substitute fresh if available
1/4 cup chopped fresh cilantro, for garnish
basmati rice or brown rice, for serving
Directions
1You may choose to cook the sweet potatoes however you prefer!.
2I like to peel, chop and steam mine in a veggie steamer for about 15 minutes!.
3Baking or boiling work well too!.
4While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat!.
5Add onions and sauté 2-3 minutes, or until they begin to soften!.
6Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices!.
7Add tomatoes with their juices, and the chickpeas, stir to combine!.
8Add ? cup water and raise heat up to a strong simmer for about a minute or two!.
9Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid!.
10When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes!.
11Add the cooked sweet potatoes to the liquid, and stir to coat!.
12Simmer for another 3-5 minutes, or until flavors are well combined!.
13Transfer to serving dish, toss with fresh cilantro, and serve hot!.
14This dish is nice served over basmati or brown riceWww@FoodAQ@Com
We do a root vegetable curry!.
Chop up potatoes, carrots, yams, onions and any other root vegetables you like!.
Mix 1/2 cup olive oil and curry, salt and pepper (to taste) together!.
Put the veggies in a baking dish, cover with the olive oil mixture, cover the dish and bake at 300 for at least one hour!. We prefer to cook it for about two hours!. It is SO good!Www@FoodAQ@Com
Chop up potatoes, carrots, yams, onions and any other root vegetables you like!.
Mix 1/2 cup olive oil and curry, salt and pepper (to taste) together!.
Put the veggies in a baking dish, cover with the olive oil mixture, cover the dish and bake at 300 for at least one hour!. We prefer to cook it for about two hours!. It is SO good!Www@FoodAQ@Com
*Chickpea Curry
2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
2 teaspoons fresh ginger root, finely chopped
6 whole cloves
2 (2 inch) sticks cinnamon, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
salt
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans
1 cup chopped fresh cilantro
Heat oil in a large frying pan over medium heat, and fry onions until tender!.
Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric!. Cook for 1 minute over medium heat, stirring constantly!. Mix in garbanzo beans and their liquid!. Continue to cook and stir until all ingredients are well blended and heated through!. Remove from heat!. Stir in cilantro just before serving, reserving 1 tablespoon for garnish!.
*Tofu Cheese and Pea Curry
2 blocks tofu cheese (Mrs!. Cheng's brand)
2 tablespoons olive oil
1/2 teaspoon mustard seeds
1 tablespoon cumin seeds
1 tablespoon ghee or olive oil
1 tablespoon fresh ginger root (grated)
1 fresh chili
1/2 teaspoon asofoetida powder
1 1/2 Cups crushed canned or fresh tomatoes
1 tablespoon coriander powder
1/2 teaspoon garam masala
1 tablespoon brown sugar
3 tablespoons fresh cilantro (finely chopped)
1 1/2 Cups frozen peas
2 cups water
1 1/2 tablespoons tomato paste
1 1/2 teaspoon salt
Cut tofu into 1/2 inch cubes!. Saute in a non-stick pan with olive oil until golden, set aside!. In another pan, put ghee or olive oil on medium heat with mustard seeds until they crackle!. Add cumin and brown, then add asofoetida, ginger and chili!. Then add the tomatoes, coriander powder, garam masala and brown sugar!. Let simmer for five minutes, then add peas, cilantro, water, tomato paste and salt!. Let simmer for another ten minutes and add tofu cheese!. Let simmer, covered, for five more mintues!. Serve!.
*Vegetarian curry
4-6 portions cooked rice
dairy or soya natural yoghurt, to serve
---For the curry sauce:---
175g/6oz green lentils
2 tbsp sunflower oil
1 large onion, chopped
1-2 cloves garlic, crushed
1-3 tbsp curry powder
1 red and 1 green pepper, stalk and seeds removed, and chopped
2 carrots, peeled and chopped
2 x 400g/14oz cans chopped tomatoes
1 heaped tbsp tomato purée
300ml/? pint vegetable stock (make with a stock cube or bouillon powder)
100g/4oz frozen peas
3 tbsp vegetarian pesto
175g/6oz mushrooms, wiped and quartered
1 courgette, chopped
salt and freshly ground black pepper
Place the green lentils in a large bowl and pour boiling water over them!. Leave to soak for 30 minutes!. (Alternatively, buy a tin of pre soaked lentils!.) Drain!.
Heat the oil in a large saucepan and fry the onion and garlic together with the curry powder, until the onions are softening!.Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time!. Add the tomatoes, purée, stock, peas and pesto, bring to the boil and simmer until the lentils are tender (about 30 minutes)!. Add the mushrooms and courgettes and simmer for 5 minutes more!.
Season to taste!.Add a swirl of dairy or soya natural yoghurt and serve with cooked rice!.
*Thai Red Curry Mussels with Fried Potatoes
http://www!.foodandwine!.com/recipes/thai-!.!.!.
*Fried Pancake & Potato Curry
http://www!.foodsville!.com/recipes/view/5!.!.!.
ENJOY :-)Www@FoodAQ@Com
2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
2 teaspoons fresh ginger root, finely chopped
6 whole cloves
2 (2 inch) sticks cinnamon, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
salt
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans
1 cup chopped fresh cilantro
Heat oil in a large frying pan over medium heat, and fry onions until tender!.
Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric!. Cook for 1 minute over medium heat, stirring constantly!. Mix in garbanzo beans and their liquid!. Continue to cook and stir until all ingredients are well blended and heated through!. Remove from heat!. Stir in cilantro just before serving, reserving 1 tablespoon for garnish!.
*Tofu Cheese and Pea Curry
2 blocks tofu cheese (Mrs!. Cheng's brand)
2 tablespoons olive oil
1/2 teaspoon mustard seeds
1 tablespoon cumin seeds
1 tablespoon ghee or olive oil
1 tablespoon fresh ginger root (grated)
1 fresh chili
1/2 teaspoon asofoetida powder
1 1/2 Cups crushed canned or fresh tomatoes
1 tablespoon coriander powder
1/2 teaspoon garam masala
1 tablespoon brown sugar
3 tablespoons fresh cilantro (finely chopped)
1 1/2 Cups frozen peas
2 cups water
1 1/2 tablespoons tomato paste
1 1/2 teaspoon salt
Cut tofu into 1/2 inch cubes!. Saute in a non-stick pan with olive oil until golden, set aside!. In another pan, put ghee or olive oil on medium heat with mustard seeds until they crackle!. Add cumin and brown, then add asofoetida, ginger and chili!. Then add the tomatoes, coriander powder, garam masala and brown sugar!. Let simmer for five minutes, then add peas, cilantro, water, tomato paste and salt!. Let simmer for another ten minutes and add tofu cheese!. Let simmer, covered, for five more mintues!. Serve!.
*Vegetarian curry
4-6 portions cooked rice
dairy or soya natural yoghurt, to serve
---For the curry sauce:---
175g/6oz green lentils
2 tbsp sunflower oil
1 large onion, chopped
1-2 cloves garlic, crushed
1-3 tbsp curry powder
1 red and 1 green pepper, stalk and seeds removed, and chopped
2 carrots, peeled and chopped
2 x 400g/14oz cans chopped tomatoes
1 heaped tbsp tomato purée
300ml/? pint vegetable stock (make with a stock cube or bouillon powder)
100g/4oz frozen peas
3 tbsp vegetarian pesto
175g/6oz mushrooms, wiped and quartered
1 courgette, chopped
salt and freshly ground black pepper
Place the green lentils in a large bowl and pour boiling water over them!. Leave to soak for 30 minutes!. (Alternatively, buy a tin of pre soaked lentils!.) Drain!.
Heat the oil in a large saucepan and fry the onion and garlic together with the curry powder, until the onions are softening!.Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time!. Add the tomatoes, purée, stock, peas and pesto, bring to the boil and simmer until the lentils are tender (about 30 minutes)!. Add the mushrooms and courgettes and simmer for 5 minutes more!.
Season to taste!.Add a swirl of dairy or soya natural yoghurt and serve with cooked rice!.
*Thai Red Curry Mussels with Fried Potatoes
http://www!.foodandwine!.com/recipes/thai-!.!.!.
*Fried Pancake & Potato Curry
http://www!.foodsville!.com/recipes/view/5!.!.!.
ENJOY :-)Www@FoodAQ@Com