1. Sour & Sweet Beef
This sour and sweet beef leaves you with a sweet taste in your mouth, making you want to take another bite. This recipe goes great with grilled eggplant and a side of white rice and serves 4.
Heat the oil and fry 1 onion until golden. Add the other onion, the chilies, curry leaves, ginger and garlic and fry for 5 minutes.
Add the spices and fry for a few seconds. Add the beef and fry until lightly browned and so that the moisture has evaporated. Now add the tomatoes, wine vinegar and water and bring to a boil.
Cover and simmer for 15 minutes. Stir in the sugar and cream, season to taste with salt, cover and simmer for 10 minutes. Garnish with cilantro.
- 2 Tbsp. oil
- 2 onions, chopped
- 2 green chilies, seeded and chopped
- 4 curry leaves, torn
- 1 inch ginger root, minced
- 4 cloves garlic, crushed
- 1 tsp. ground roasted cumin
- 1/4 tsp. ground turmeric
- 1/2 tsp. ground black pepper
- 1 lb. minced beef
- 2 tomatoes, skinned and chopped
- 1 tsp. wine vinegar
- 1/2 C. water
- 2 tsp. sugar
- 1 Tbs. cream
- 1 Tbs. fresh cilantro
2. Sweetcorn Chicken
Serve this meal hot with a side of steamed or grilled vegetables and white rice.
- 4 Tbs. ghee
- 3 onions, sliced
- 1 tsp. black peppercorns
- 4 dried red chilies
- 1 Tbs. ground cilantro
- 1 tsp. ground turmeric
- 2 oz. grated coconut
- 1 1/2 C. coconut milk
- 1 lb. chicken meat cubed
- 2-3 curry leaves
- 1 tsp. mustard seeds
- 8 oz. sweet corn
Heat half the ghee and fry 1 onion and half of the spices until lightly browned. Grind the mixture and mix with the turmeric, coconut and coconut milk.
Add the chicken and curry leaves, bring to a boil, cover and simmer for 25 minutes, until tender.
Meanwhile, heat the remaining ghee and fry the mustard seeds until they crackle. Add the remaining onions and fry until lightly browned.
Add to the curry with the sweet corn and heat through gently.
3. Curried Sweet Potato and Lentil Stew
This recipe uses an Indian method of cooking the spices together before adding other ingredients to give it a wonderful flavor!
- 3 C. (1-inch pieces) peeled dark-orange sweet potatoes
- 1 1/2 C. baby carrots
- 1 sm. onion, finely chopped
- 3/4 C. dried lentils, sorted, rinsed
- 2 tsp. olive oil
- 1 Tbs. curry powder
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. finely chopped gingerroot
- 1 clove garlic, finely chopped
- 1 14-oz. can vegetable broth
- 2 C. frozen cut green beans, thawed
- 1/2 C. plain fat-free yogurt
In a slow cooker, mix sweet potatoes, carrots, onion and lentils. In an 8-inch skillet, heat oil over medium heat.
Add curry powder, cumin, salt, pepper ginger root and garlic; cook 1 minute, stirring constantly. Stir in broth. Pour mixture into a slow cooker. Stir. Cover; cook on Low heat setting 5 to 6 hours.
Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes or until green beans are crisp-tender. Serve topped with yogurt.
4. Sweet Potato Curry with Spinach and Chickpeas
This delicious and nutritious vegetarian meal features both sweet and spicy flavors.
- 1 lg. sweet potato, cut in chunks with skin on
- 1 C. dry bulgur
- 16- to 20-oz. can chickpeas, rinsed and drained
- 14.5-oz. can diced tomatoes
- 3 large handfuls fresh spinach
- 1/4 C. chopped fresh cilantro 2 scallions (white and light green parts), thinly sliced
- 2 tsp. curry powder
- 1 tsp. ground cumin
- 1/4 tsp. ground cinnamon
Fill a medium saucepan with 2½ C. of water and steam the sweet potatoes using a steamer basket. Keep the lid on the saucepan and cook 5-10 minutes.
While the sweet potatoes are slightly firm, remove the steamer basket for just a minute, and pour the 1C. bulgur directly into the water.
Set the steamer basket with the sweet potatoes back over the cooking bulgur. Cook for another 5-10 minutes until the bulgur has absorbed the water.
Turn the heat off. Combine the tomatoes and drained chickpeas in a large pot or sauté pan. Bring to a simmer over medium heat and then add spinach and cook just until it’s wilted.
Stir in sweet potatoes, bulgur, cilantro, scallions, curry powder, cumin, cinnamon, salt and pepper to taste until well combined. Reduce heat to low and simmer, uncovered until flavors have blended, about 5 minutes. Serve hot. Serves 4-6.
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