Heat the olive oil in a skillet over medium heat. Add the onion, zucchini, garlic, and ginger and sauté over medium heat for about 5 minutes, or until the onion is soft.
Add the curry powder and cumin to the skillet and continue to stir and cook for one minute more; then add the salt. Continue to cook for about five minutes more.
Add the chickpeas, frozen spinach, and a 1/2 c. of water to the skillet. Stir everything together and then bring it up to a simmer over medium heat. Let the mixture simmer for five minutes to allow the flavors to blend.
After five minutes, turn the heat down to medium-low and add the coconut milk; then add the lemon juice and honey, and once it’s heated through, adjust the salt to your liking.
Serve the chana saag curry over a bowl of warm rice and a side of naan.
Mix the dough: Mix the discard through the salt in a large mixing bowl. Add the flour and use your hands to incorporate the ingredients until they are well combined and there are no dry bits left in the bowl. The dough will be stiff. Cover the bowl with plastic and let rest at room temperature until doubled in size. In my 68°F kitchen, it takes roughly 8 hours. Warmer kitchens will take less time, colder kitchens will take more time.
Divide and shape: Turn the dough out onto your work surface and use a bench scraper to divide the dough into 8 equal pieces, about 78g each. Shape each piece into a ball and cover them with a kitchen towel. (At this stage the dough balls can be stored in a covered container in the fridge for up to 3 days before cooking.)
Preheat skillet: While the dough is resting, preheat a cast iron skillet over low heat for 10-15 minutes. If you are worried about sticking, feel free to oil the skillet, but I find it’s not necessary.
Roll dough: Working with one ball of dough at a time, use a rolling pin to roll the dough into a round shape with a 1/8″ thickness. Use a little flour if necessary to prevent sticking. The dough rounds should be about 6″ in diameter.
Cook naan: Place the rolled dough into the skillet and cook for 2 minutes. Flip the naan over and cook on the second side for 1-2 minutes. Flip the naan one more time and watch for the dough to puff up with air. Once it is full, remove it from the skillet and repeat with the remaining dough. Serve hot or at room temperature.
Notes: Store the cooked naan at room temperature in a plastic bag for up to 3 days. If you store the dough in the fridge to cook later, allow the dough to come to room temperature before cooking for best results. Freeze the naan in a freezer safe container for up to 3 months.
Add oil through broth to Instant Pot in order that they are listed. Place lid on Instant Pot and make sure valve is set to seal.
Press the pressure cook button and set to high, then cook for 8 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 8 minutes.
Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
Remove 1 cup of the soup and blend in a blender once cooled, then add back to pot of soup (this is an optional step that makes the dish more creamy and delicious). Stir in spinach and lime juice, and mix until spinach is wilted. Taste and adjust seasoning as necessary.
Raita: In a bowl, mix 5 oz. plain Greek yogurt with 1 small hot house cucumber (1/2 shredded and the other half small diced), mint, juice from 1/2 lime, salt to taste, and sugar to taste.
Preheat oven 400F.
Prepare the raita and place in the fridge until ready to eat.
Prepare instant mashed potatoes according to direction on the box. Set aside.
Cook the cauliflower, green beans, and peas and carrots in the microwave, slightly undercooking them. When cooked, add them to a bowl and then add the garbanzo beans and set aside.
In a small bowl, add the salt through coriander and set aside.
In an oven safe skillet, heat the oil; then add the mustard seeds and fry for 10 seconds until they start to pop; then add the onions, zucchini, and ginger and stir-fry for a few minutes.
Add the bowl of cooked veggies and 1/2 of the spices. Mix to combine.
Add the remaining spice mixture to the prepared mashed potatoes and mix to combine.
Add 1/2 of the seasoned mashed potatoes to 1/2 of the skillet.
Remove the remaining 1/2 of the veggie mixture from the skillet and add to the mashed potatoes, and mix to combine. Once 1/2 of the veggies are removed from the skillet, mix the mashed potatoes with the veggies in the skillet. (If your skillet is big enough to mix everything, you don’t need to take any veggies out of the skillet to mix with the mashed potatoes)
Add the mashed potato veggie mix back to the skillet.
Add 1 pie dough on top of the skillet, and add 2-3 vents. Place in the 400F oven and bake for 20—25 minutes, or until browned and heated through.
Heat olive oil in a skillet over medium high heat. Add the spinach in batches and season with salt. Sauté until spinach is wilted.
Once spinach is wilted transfer to food processor, and pulse until chopped and smooth.
After all the spinach is sautéed, add the tomatoes through cumin to the hot skillet and sauté for 1-2 minutes; then add the spinach, garbanzo beans, kidney beans, and potatoes; then add the coconut milk and toss to combine.
Once the coconut milk comes to a boil add the sugar or honey and lemon juice. Taste and adjust seasoning.
Not a great picture, but are there really any good pictures of Indian curry dishes? Despite the picture, this is an excellent Indian inspired crock pot beef curry. I don’t say this often, especially with regards to a crock pot meal, but this dish is company worthy…especially if the company loves a deliciously spicy (or not if you choose not to add the spice) curry.
1 can of light coconut milk
1 lime, juiced
4 garlic cloves, minced
2 inch pieces of ginger, grated
2 tsp. brown sugar
2 tsp. curry powder
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. crushed red pepper (or less if desired)
1 tsp. salt
1 onion, roughly chopped
2 potatoes, 1 inch cubes
1 lb. very lean stew meat
1 c. peas
Hot rice, peanuts, and cilantro
Combine coconut milk through salt in the crock pot; then add onion, potatoes, and stew meat and toss to coat.
Cook on Low for 4 1/2 hours or until meat is tender.
Add cooked peas.
Serve over rice and garnish with peanuts and cilantro.
This lentil curry dish is delicious, and it’s super easy to make. It’s spicy, so if you don’t care much for spicy food, you’ll want to hold back on the curry paste. If you entertain a lot of vegetarians, this is a good recipe to serve. This recipe is from www.28cooks.blogspot.com
2 tbsp vegetable oil
1 1/4 c onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, finely minced
1 tbsp thai red curry paste
1/2 tsp cumin
1/2 tsp salt
1 fresh serrano pepper, finely minced
2 cups vegetable broth
1 (13.5 oz) can unsweetened coconut milk
1 1/2 c dried red lentils
2 c zucchini, chopped
fresh cilantro, for garnish
Heat oil in large pot over medium-high heat. Add onion, and cook until starting to brown, about 5 minutes. Add garlic, ginger, and curry paste. Cook for 1 minute, stirring well. Add salt, cumin, and pepper, and cook for an additional 1 minute. Add broth, coconut milk, and lentils, and simmer, covered and stirring occasionally, for 5 minutes. Add zucchini, and cook an additional 15 minutes, covered, until lentils and zucchini are soft. Remove from heat, serve over rice, garnished with fresh chopped cilantro. Coconut Lentil Curry
This recipe is from Cooking Light’s May 2007 issue. It’s very tasty, and a keeper. I changed the recipe a bit, and I note the changes. You can really use your imagination with this dish and substitute chicken, tofu, or veggies for the beef. You can also easily adjust the heat level by adding or decreasing the number of chiles. You can also try removing the seeds and ribs of the chiles, which leaves great flavor without too much heat.
1.5 pounds lean top round, thinly sliced
1.5 TBSP canola oil (I used olive oil, and eyeballed it)
1/2 c. thinly sliced shallots
2 TBSP minced peeled fresh ginger
6 garlic cloves, thinly sliced
2 serrano chiles, thinly sliced (depending on how hot you want it adjust accordingly. I used 1 chile and removed the seeds, and the dish still had great flavor without being too spicy)
2 tsp. ground coriander
3/4 tsp. salt
1.5 tsp. ground cumin
1/2 tsp. ground cloves
1/2 tsp. pepper
3 cardamom pods, crushed
1 (3-inch) cinnamon stick
1 cup chicken broth
1 TBSP. lime juice
I added the remaining coconut milk from the can used in the rice recipe and about 1 cup of cooked green beans at the end.
1.25 cups water
1 c. uncooked rice
1 c. light coconut milk
1/4 tsp. salt
To prepare curry, heat a large skillet over medium-high heat. Coat the pan with cooking spray. Place half of the beef in the skillet; cook 1 minute on each side or until browned. Romove the beef from pan. Keep warm. Repeat process with the remaining beef.
Lower heat to medium; add oil to pan. Add shallots, ginger, garlic, and chiles; cook 4 minutes or until tender, stirring occasionally. Stir in coriander and next 6 ingredients (through cinnamon); cook 30 seconds, stirring constantly. Return beef to pan. Add broth; bring to a simmer. Cover, reduce heat, and simmer 35 minutes or until beef is tender. Uncover and cook 10 minutes or until sauce thickens. Discard cinnamon stick; stir in lime juice. I added the coconut milk and green beans here.
To prepare rice, bring all ingredients to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat. Fluff with a fork.