Three Delicious Curries

Three Delicious Curries

I definitely thought curry was out of my cooking league until a few years ago when I came home and thought I had been miraculously transported to Pho Grand; my roommate was cooking Creamy Chickpea Curry, so naturally I begged her for the recipe.  A very simple first curry recipe to try- it will get you hooked and has an easy ingredient list to keep on hand for fast, last minute meals. 

For fans of the crockpot chicken survival guide, you will love this crockpot curry- it is a larger quantity but freezes well for easy make ahead meals. 

The curried butternut squash is an interesting twist, and thickens up to a stew.  It has a longer cooking time, and may require a bit more time and effort to prepare on the first attempt.

A few notes on ingredients:

When buying curry powder, don’t skimp.  Go for a nicer brand like Culinaria or Spice Island- cheaper brands may taste bland.

Freeze extra ginger: my in-laws taught this trick for recipes calling for fresh ginger, an ingredient I find to be a bit of an annoyance: buy a slightly larger root of ginger than you need and mince or grate the whole thing.  Whatever you don’t use will freeze well in a ziplock bag- just pull it out when you need it in the future!

Creamy Chickpea Curry

2 Tablespoons oil

1 onion, chopped

3 large garlic cloves, minced

1 Tablespoon red or yellow curry paste

1 can chickpeas, drained

1 can coconut milk

2 Tablespoons soy sauce

1 medium tomato, chopped

1 Tablespoon brown sugar

1 Tablespoon fresh lime sauce

¼ cup fresh chopped basil or 2 Tablespoons cilantro

Rice for serving

Heat oil over medium high heat; add onions and cook until brown.  Mix in garlic and curry, about 1 minute.  Add chickpeas, coconut milk and soy sauce.  Bring to a boil, then simmer and cook 3-5 minutes.  Add tomatoes, sugar and lime juice.  Simmer additional 1-2 minutes.  Stir in basil/cilantro.  Serve over rice.

Faster Recipe:  For a recipe that is practically shelf-ready, you can substitute the medium tomato for a can of chopped tomatoes.  Don’t both draining.

Alternative Chickpea Recipe:  This is a fantastic recipe that I have also made numerous times-it also features a great ingredient list for fast, last minute meals.  Serve with naan instead of rice: Chickpea Spinach Curry with Cucumber Yogurt Sauce

Crockpot Chicken Curry:

1 small can tomato paste

4 cloves garlic, chopped

2 Tablespoons curry powder

1 Tablespoon grated fresh ginger

1 teaspoon ground cumin

1 medium onion chopped

1 pound boneless, skinless chicken thighs (about 5)

1 bag frozen vegetables (I used ½ bag of pineapple and ½ bag of bell peppers)

½ cup coconut milk (OR plain whole-milk Greek yogurt)

Rice for serving

1.  Whisk together tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water in the slow cooker.  Add the onion and stir to combine.  Place the chicken on top, and season with salt and pepper if desired. 

2.  Cover and cook on low for about 7 hours or high for about 4 hours.  Add the frozen vegetables on top, and cook for about 1 additional hour on low or half hour on high.

3.  Just before serving, add the yogurt/coconut milk and stir to combine.   The chicken will fall apart easily.  Serve with rice.   

Make-ahead tip: If the stoneware of your crockpot is removable (most newer versions are) you can do Step 1 the night before; then leave it covered in the fridge overnight, ready to pop into the heating base in the morning and cook all day while you’re at school.

Curried Butternut Squash

(from Mark Bittman’s How To Cook Everything, the Basics)

1 large butternut squash

2 Tablespoons butter

1 Tablespoon minced garlic

1 Tablespoon minced or grated ginger

1 Tablespoon curry powder

1 cup coconut milk (OR vegetable stock, water, cream, or half-and-half)

salt and freshly ground black pepper

¼ cup chopped fresh cilantro leaves (garnish)

¼ cup chopped scallions (garnish)

1.  Cut both ends off the squash and cut it into 2 sections: the cylindrical top and the bulbous bottom.  Peel both sections, then cut the bottom in half lengthwise and scoop out the seeds with a spoon.  Cut the flesh from both sections into 1-inch chunks (or cubes).

2.  Put the butter in a large skillet over medium heat.  When it melts, add the garlic and ginger and cook, stirring occasionally, until they soften and turn golden, 2-3 minutes.  Add the curry powder and stir until it becomes fragrant, about 1 minute. 

3.  Stir in the squash, coconut milk, and salt and pepper to taste.  Turn the heat to high, bring to a boil, then lower the heat to a gentle bubble.  Cover and cook, stirring once or twice, until the squash is tender- about 15-20minutes. 

4.  Remove the lid and raise the head to medium high.  Cook, shaking the pan occasionally and stirring the squash just a few times, until the liquid thickens a bit, no more than 5 minutes. 

5.  Garnish with cilantro and scallions.  Serve with rice.

Banana Pancakes, Portabella Mushroom Pizza, and Sweet and Savory Mushrooms

Breakfast: Multigrain Banana Pecan Pancakes

Here's the perfect song to play while making these hearty, wholesome pancakes: Jack Johnson - Banana Pancakes

Adapted from http://cookingontheside.com/multigrain-pancakes/

Makes 16 pancakes

Ingredients:

1 + 1/2	cups	white whole wheat flour
1	cup	oatmeal
1/4	cup	yellow corn meal
2	teaspoon	baking powder
1	teaspoon	baking soda
1/2	teaspoon	salt
1	teaspoon	vanilla extract or paste
4	tablespoons	canola oil
2	Large	eggs
2	cups	buttermilk, or buttermilk substitute
4	tablespoons	honey
1/2	cup	chopped pecans
1 or 2		ripe bananas

Procedure:

1. Toast pecans until they are fragrant in a toaster oven or a still/convection oven heated to 350 degrees F.  Cool the pecans.
2. Combine the white whole wheat flour, oatmeal, corn meal, baking powder, baking soda and salt in a food processor and process only to blend. 
3. Mix oil, eggs, buttermilk and honey together in a large bowl. Add flour mixture and stir just until blended. Fold in pecans.
4. Heat a griddle or large skillet over medium-high heat. Spray or brush lightly with oil. 
5. Ladle a 1/4 cup-measure of batter onto griddle for each 4-inch pancake. Place banana slices and pecan pieces on the uncooked batter.  Cook until golden brown on the bottom and small bubbles form on surface, about 1 minute. Turn and cook second side until brown. Adjust heat to keep pancakes from burning before cooking through.

Lunch: Portabella Mushroom Pizza

These pizzas are filling, relatively healthy, and super easy to make.

Ingredients:

5	large	portabella mushroom caps
1	cup	marinara or pizza sauce
8	oz.	sliced or shredded cheese (i used sliced provolone)
2	Large	eggs
1	cup	panko bread crumbs
1	teaspoon	salt, plus extra for seasoning
1	teaspoon	pepper, plus extra for seasoning
1	tablespoon	garlic powder
1	tablespoon	dried oregano

Procedure:

1. Preheat your oven to 400 degrees F.
2. Clean the portabella mushrooms well, then dry them.  Lay the portabellas down with the stem side up.
3. Sprinkle the mushrooms with salt and pepper.
4. Crack the 2 eggs into a large bowl and whisk to break the yolks and combine them with the whites.
5. In a container with a diameter that is larger than the diameter of the mushroom caps, combine the panko breadcrumbs, the teaspoons of salt and pepper, the garlic powder, and the oregano.
6. One at a time, place the portabellas in the egg bowl and completely coat them with egg.
7. Transfer the mushrooms to the panko bowl and completely coat them with the seasoned breadcrumbs.
8. Place the coated portabellas on a cookie sheet that is lined with parchment paper or foil that has been sprayed lightly with cooking oil.
9. Bake the mushrooms until the panko is golden brown.
10. Spoon 2 or 3 heaping tablespoons of marinara or pizza sauce onto the stem-side of the mushroom caps.  Cover the sauce with cheese and any other pizza toppings that you would like.  Return the mushrooms to the oven and bake until the cheese is browned and bubbling.

Dinner: Sweet and Savory Marinated Mushrooms

As a main dish, try serving the mushrooms with brown rice, sliced cucumbers, and tomatoes.  The flavor of these mushrooms is reminiscent of bulgogi, so kimchi pairs very well with them.  Trader Joe’s sells a convenient (and cheap! @ $1.99) package of kimchi, although you could make your own kimchi or stop by Asian Kitchen one night for dinner, and take your extra kimchi home.

This marinade is great for meats and other protein sources.  

**rice wine vinegar and mirin can usually be found in the international section of grocery stores.

Ingredients:

1/2	cup	low-sodium soy sauce
1/4	cup	brown sugar
8	cloves	garlic, minced
2	tablespoons	finely minced ginger (or 1 teaspoon ground ginger)
2	teaspoons	rice wine vinegar
1	tablespoon	rice wine (mirin)
4	teaspoons	sesame oil
4	tablespoons	canola, or other light flavored, oil
1		onion, thinly sliced
2	tablespoons	corn starch
1	teaspoon	sesame seeds (optional)
3	pounds	mixed mushrooms, sliced thick
2		green onions, thinly sliced

Procedure:

1. Stir to combine all of the ingredients above, except for half of the green onions and the mushrooms, in a large non-reactive bowl.
2. Add the mushrooms, tossing to coat them completely with the marinade.  Let the mushrooms sit in the marinade for at least 5 minutes.
3. Heat a large pan over medium-high heat, then transfer the mushrooms and the marinade to the pan.  Cook the mushrooms until the marinade thickens slightly.
4. Sprinkle the finished mushrooms with the remaining sliced green onions.