Black Lentil Curry

 

• 2 tablespoons coconut oil
  
• ½ yellow onion, diced
• 3-4 cloves of garlic, diced or minced
• 1 tablespoon fresh ginger, grated
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ teaspoon mustard seeds
• 1 tsp garam masala
• 1 tsp turmeric
• ½ teaspoon salt
• 2 cups water or vegetable broth
• 1 cup black lentils
• 1 cup tomato sauce (or 1/2 c. tomato paste with 1/2 c. water)
• 1 cinnamon stick
• 1 cup coconut milk
• Fresh cilantro

Instructions

1. Place the coconut oil in the electric pressure cooker. Turn the Instant Pot on the saute function.
2. Add the onion, garlic, ginger, cumin seeds, coriander seed, and mustard seeds, and cook for 3-5 minutes or until softened.
3. Add the garam masala, turmeric, and salt and blend into the oil and vegetables.
4. Turn the Instant Pot off (cancel). Add the vegetable broth and use a wooden spoon to scrape any bits of seasoning off the bottom of the pot.
5. Add the lentils and tomato sauce. Stir to blend. Add the cinnamon stick.
6. Place the lid on the electric pressure cooker and seal. Set to pressure cook for 30 minutes.
7. When the time is up allow the pressure cooker to naturally release the pressure for another 30 minutes or so. Remove the lid from the Instant Pot away from the face.
8. Add the coconut milk while the Instant Pot is still on the warm function. Serve once the coconut milk is warmed through. 

Red Lentil Curry

 Chicken pieces, diced (opt.)

1 T. oil

2 med. onions, chopped

1 1/2 T. curry powder

1 c. dried red lentils, rinsed

2-3 c. chicken broth

1 c. fresh spinach

natural yogurt (opt.)

Fry onions (and chicken, if using) in oil. Add curry powder and cook for another minute. Then stir in the lentils and broth. Cook until the lentils are soft, adding more liquid as needed for desired consistency.  Remove from heat and add spinach, allowing it to wilt just before serving. Stir in yogurt, if desired. Serve over basmati rice.

Red Lentil Soup

6 T. olive oil
2 large onions, chopped
4 garlic cloves, minced
2 T. tomato paste
2 tsp. cumin
1/2 tsp. salt, to taste
1/2 tsp. pepper
1/4 tsp. chili powder or cayenne, opt.
2 quarts chicken or vegetable broth
2 c. water
2 c. red lentils
2 large carrots, peeled and diced
lemon juice, to taste
6 T. chopped fresh cilantro, to taste

In large pot, heat oil and saute onion and garlic. Stir in tomato paste and seasonings.  Add broth, water, lentils, and carrot.  Simmer for 30 mins, until lentils are soft. Use a blender to puree soup. Add lemon juice and cilantro just before serving, or serve on the side.

Chicken Curry (with Vegetables)

2 T. oil
1 small onion, chopped
4 tsp. minced garlic
4 pieces fresh ginger (each about the size and thickness of a 25-cent coin), minced
2 tsp. Madras curry powder
1/2 c. diced tomatoes
1/2 c. heavy cream or half-and-half
1 lb. chicken breast, cut into 2-inch cubes
(Optional Vegetables -potatoes, cauliflower, peas, carrots)
1 tsp. salt
2 T. finely chopped cilantro

Heat oil in large skillet. Add onion and garlic and saute until slightly browned. Stir in curry powder, then add tomatoes. Cook 5 mins., then add cream. Puree the sauce in a blender, then add it back into the skillet. Add the chicken cubes and salt; simmer 12-15 mins., until chicken is cooked through. (Add any vegetables and cook until just done.) Just before serving, sprinkle with fresh cilantro.

Delicious over basmati rice.

Chicken Tikka Masala

For the Rice:

1 cup basmati rice

1 tablespoons butter or olive oil

½ teaspoon cumin seeds (optional)

1¾ cups water

½ teaspoon salt

For the rice, melt butter or olive oil in a medium pot over medium high heat. Add rice and cumin seeds and toast for approximately 3 minutes, stirring occasionally. Add water and salt, bring to a boil, cover and turn heat to low. Rice will cook in approximately 30 minutes.

For the Chicken:

1 lb. chicken breasts, cut into 1-inch cubes

salt and pepper, to taste

1 tablespoon olive oil

4 tablespoons butter, divided

1 onion, diced

1-inch piece of ginger, grated

2 cloves garlic, minced

1.5 cups (1 small can) crushed or pureed tomatoes

1 heaping tablespoon garam masala

¼ teaspoon cayenne pepper, opt.

½-3/4 cup heavy cream or whole milk (coconut milk can also be used)

 

Heat 1 tablespoon olive oil plus 1 tablespoon butter in a large skillet or pot over medium-high heat. Cook the chicken and season it with salt and pepper. Brown chicken until fully cooked on both sides. Remove from pot and set aside.

Add remaining 3 tablespoons butter to pot and saute onions and ginger until softened. Stir in garlic, tomatoes and seasoning.  Simmer 5-10 mins. Stir in cream, then add chicken back in. Serve over rice.

Cauliflower Wraps

Curry Wraps:
1/2 head cauliflower, cut into florets
2 eggs
1/2 tsp. curry powder
1/4 tsp. salt

Garlic Herb Wraps:
Substitute 1 minced garlic clove and 3/4 tsp. dried herbs (basil, oregano, thyme or a combo) for the curry powder

Preheat the oven to 375 and line two baking sheets with parchment paper. In a food processor, pulse the cauliflower florets until they form a crumb-like texture. Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, until tender.
Drain the cauliflower in a sieve, then transfer to a clean kitchen towel. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form two thin circles on the parchment-lined baking sheets. With a spatula, press down the "dough" so it forms a thin layer. Keep the wraps compact--there should be no parchment showing through the mixture in any area of the wrap.
Bake for about 17 minutes until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy. Use with light fillings or tear into pieces and use to scoop up fillings.

Notes: These delicate wraps are best served within a few hours of baking.
From: http://empoweredsustenance.com/cauliflower-wraps/

These are really tasty, but very delicate. Not a good substitute for tortillas, but perfect with Indian Food.

Everyday Yellow Dal

1 c. yellow lentils or split peas
1 large tomato, cut in wedges
1 T. canola oil
1/2 tsp. cumin seeds
1 med. red onion, chopped
3 large garlic cloves, pressed or minced
1-2 tsp. garlic paste
1 tsp. coriander powder
3/4 tsp. ground turmeric
1/4-1/2 tsp. cayenne
1/4 c. minced cilantro or parsley
1 T. butter
1/2 tsp. salt

Rinse the peas and put in large saucepan. Add tomato and 3 cups water. Bring to a boil. Reduce heat, cover, simmer until tender, about 1/2 hour. Meanwhile, heat oil in a skillet over high heat. When it begins to smoke, add the cumin seed, covering the pan with a lid. After they quit sputtering, add the onion and saute over med.. heat. Three minutes later, add the garlic and saute until most of the onion is dark brown. Add the spices and pour over the dal. Add the cilantro, butter and salt, simmer another 5 minutes. Serve hot.

(Notes: Different lentils require different cooking times. I like using red lentils which are smaller and take less time to cook. I don't let the oil smoke or the cumin get too brown. The seeds will burn easily. I don't let the onion get very dark either. Play around with the spices to see what you like more/less of, or what you actually have on hand. To each his taste.)