Green Lentil Curry

Ingredients

• 1 teaspoon finely grated ginger
• 1 garlic clove, mashed to a paste
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 3 tablespoons canola oil
• 1/4 teaspoon cumin seeds
• 1 small shallot, minced
• 1 tablespoon tomato paste mixed with 1 tablespoon of water
• 1 1/4 cups dried green lentils
• 1/4 teaspoon ground turmeric
• 4 ounces green beans, cut into 3/4-inch lengths
• 4 ounces kale, stemmed and leaves finely chopped
• 1 medium carrot, thinly sliced
• 1 cup finely chopped cilantro
• 1/2 teaspoon cayenne pepper
• Salt

Directions

1. In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
2. In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.

SERVE WITH Steamed basmati rice, warm naan and plain yogurt.

Source

Slowcooker Vegetable Curry

Ingredients

• 4 medium carrots, sliced
• 2 medium potatoes, cut into 1/2-inch cubes
• 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
• 8 ounces fresh green beans, cut into 1-inch pieces
• 1 cup coarsely chopped onion
• 3 cloves garlic, minced
• 2 tablespoons quick-cooking tapioca
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1/4 to 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 14-ounce can vegetable broth or chicken broth
• 1 14-1/2-ounce can diced tomatoes, undrained
• Hot cooked rice

Directions

1. In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour broth over all.

2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

3. Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice. Makes 4 servings.

Source

Slowcooker Chik'n Curry

Ingredients

• 3 tablespoons all-purpose flour
• 3 tablespoons curry powder
• 1-1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 pkg. Morningstar Farms Chik'n strips
• 2 cups peeled and chopped potatoes
• 1-1/2 cups bias-sliced carrots
• 1 cup coarsely chopped cooking apple
• 3/4 cup chopped onion
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1 teaspoon veggie bouillon granules
• 1/2 cup water
• 1 13-1/2-ounce can unsweetened coconut milk
• Hot cooked rice
• Raisins
• Chopped peanuts

Directions

1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chik'n, a few pieces at a time; seal and shake to coat.

2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeño peppers, and bouillon. Top with chik'n. Pour water over mixture.

3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.

Source

Curried Sweet Potato Chowder

Ingredients

• 2 tablespoons cooking oil
• 1 large onion, chopped
• 1 teaspoon red curry paste or 2 to 3 teaspoons curry powder
• 2 cloves garlic, minced
• 3 pounds sweet potatoes (5 to 6 large), peeled and cut into 3/4-inch pieces
• 2 14-ounce cans vegetable broth
• 1 14-ounce can unsweetened coconut milk
• 1 2-inch piece fresh lemongrass or 1 teaspoon finely shredded lemon peel
• 2 teaspoons grated fresh ginger (optional)
• 1/4 teaspoon ground white pepper
• 1/8 teaspoon salt

Directions

1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion; cook for 3 minutes, stirring occasionally. Add curry paste and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally. Stir in sweet potato, chicken broth, coconut milk, lemongrass, and, if desired, ginger.

2. Bring mixture to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until sweet potato is tender. Cool slightly. Discard lemongrass.

3. Transfer half of the potato mixture (about 4 cups) in small batches to a blender or food processor. Cover and blend or process until smooth. Return pureed mixture to the remaining mixture in Dutch oven. Stir in white pepper and salt. Heat through. Makes 10 servings.

4. Make-Ahead Tip: Prepare and blend chowder as directed. Transfer to an airtight container and chill for up to 24 hours. To reheat, transfer to a Dutch oven. Cover and cook until heated through.

Source

Curried Butternut Squash Soup

Ingredients

• 1 medium onion, chopped (1/2 cup)
• 3 Tbsp. butter
• 2 tsp. red curry powder or curry powder
• 2 tsp. grated fresh ginger
• 1/2 tsp. salt
• 1 14-oz. can vegetable broth
• 1-1/4 cups water
• 1-1/2 lb. butternut squash, peeled, seeded, and cut into 1-inch cubes (4 cups)
• 1 14-oz. can unsweetened coconut milk
• 1/2 cup half-and-half or light cream
• 1/3 cup chopped fresh cilantro
• Fresh cilantro (optional)

Directions

1. In a large saucepan cook onion in hot butter over medium heat about 10 minutes or until tender and translucent. Stir in curry powder, ginger, and salt. Cook 30 seconds more.

2. Stir in chicken broth and water; bring to boiling. Add squash. Return to boiling; reduce heat. Simmer, covered, about 40 minutes or until squash is tender.

3. Cool soup slightly. Transfer half the soup at a time to a blender or food processor. Blend or process until smooth. Return all soup to saucepan. Stir in coconut milk, half-and-half, and chopped cilantro. Heat through. Top with fresh cilantro. Makes 6 side-dish servings.

Source

Vegetable and Garbanzo Slowcooker Curry

Ingredients

• 3 cups cauliflower florets
• 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
• 1 cup loose-pack frozen cut green beans
• 1 cup sliced carrot
• 1/2 cup chopped onion
• 1 14-ounce can vegetable broth
• 2 to 3 teaspoons curry powder
• 1 14-ounce can light coconut milk
• 1/4 cup shredded fresh basil leaves

Directions

1. In a 3 1/2- or 4-quart slow cooker, combine cauliflower, garbanzo beans, green beans, carrot, and onion. Stir in broth and curry powder.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and basil. Makes 4 to 6 servings.

Source

Potato Pea Curry

Ingredients

• 1/4 - 1/3 cup vegetable oil
• 1 medium brown onions, chopped
• 2 teaspoons minced garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cilantro
• 1/2 teaspoon ground fennel
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 2 teaspoons garam masala
• 4 medium potatoes, peeled and chopped
• 1 can tomatoes, undrained
• 1/2 cup water
• 1 cup frozen peas
• 1/2 cup Greek yogurt
• 1 tablespoon parsley or 1 tablespoon mint, chopped

Directions

1. Heat oil in pan.
2. Add onion and garlic, cook until onion is soft.
3. Add potato and spices, cook another 2 minutes.
4. Add tomatoes and water, bring to boil.
5. Simmer for 20 minutes, stirring occasionally.
6. When potato is tender, add peas. Cook until peas are hot.
7. Stir yogurt and parsley or mint together in a separate bowl.
8. Serve curry over rice with a dollop of cooling yogurt.

Chik'n Curry Casserole

Make ahead
Makes three 1.5 quart dishes

12 oz. bowtie pasta
16 oz lite sour cream
1/2 C shredded Parmesan cheese
2 C shredded cheddar cheese
1 tsp salt 1 tsp pepper
1 tsp chopped garlic
1 tsp curry powder
2 cans cream of mushroom soup
1/2 C milk
3 pkgs (10 oz) Morningstar Farms Chik'n Strips
16 oz frozen broccoli florets

1. Cook pasta, drain. Line bottoms of 1.5 quart casserole dishes with equal portions of pasta.
2. Combine sour cream, Parmesan cheese, 1 1/2 C Cheddar cheese, salt, pepper, garlic, and curry powder.
3. Add soup and milk.
4. Add chicken and broccoli.
5. Spread mixture on top of pasta in equal portions.
6. Sprinkle remaining 1/2 C cheese on top of each dish.

Cook at 350 degrees for 30 minutes. If cooking from frozen, cook 45min-1 hr at 300.