The great thing about Indian Food is that it can be made quickly, is easily modifiable and tastes great. Many main courses have no meat in them at all and are still satisfying. In general I prefer to eat meatless if I have the option, so this is an ideal weeknight dinner that will keep everyone satisfied.
Most Indian food is paired well with a cottage cheese or a soft bread, you can buy naan in the grocery store or you can buy Mediterranean pitas, which are much cheaper and when heated, act practically identical to naan. These are great for making pita chips with hummus or pita sandwiches.
Ingredients:
1. Olive oil (for sautéing onions)
2. Water (for cooking curry)
3. Veggies: cauliflower, tomato, peas, onions, potatoes, chickpeas, carrots
4. Curry thickener: hummus, tahini, greek yogurt, or instant mashed potato flakes*
5. Basmati, jasmine or another long grain drier rice
Seasoning & Spices:
• 2 Chicken or veggie bouillons
• Cilantro
• Turmeric
• Mustard seed
• Masala, 5 spice powder, or a combo of cinnamon, nutmeg, cardamom, pepper
• Garlic
• Salt
• Bay leaf
• Red pepper flakes for heat (optional)
Directions:
• Using a rice steamer or stovetop pot with lid,
steam the rice as directed adding first bullion
cube and cooked peas
• While rice is steaming heat up oil in a cast
iron or similar frying pan
• Chop up onions and sauté until starting to
brown
• Add chopped assorted veggies with enough
liquid to cover
pan, adding additional water as needed until veggies are soft
• Add bullion cube and spices to the veggie mixture and
stir constantly!
• When veggies are to your desired texture, add thickener
• Let cool and serve on the side or on top of basmati/pea mixture
*I prefer to use a mixture of hummus and potato flakes, especially on days like today, if I don’t have diced potato or chickpeas on hand to put in the curry
Suggested sides:
• Naan or mediterranean style pita bread heated in oven
• Cottage cheese
1. Olive oil (for sautéing onions)
2. Water (for cooking curry)
3. Veggies: cauliflower, tomato, peas, onions, potatoes, chickpeas, carrots
4. Curry thickener: hummus, tahini, greek yogurt, or instant mashed potato flakes*
5. Basmati, jasmine or another long grain drier rice
Seasoning & Spices:
• 2 Chicken or veggie bouillons
• Cilantro
• Turmeric
• Mustard seed
• Masala, 5 spice powder, or a combo of cinnamon, nutmeg, cardamom, pepper
• Garlic
• Salt
• Bay leaf
• Red pepper flakes for heat (optional)
Directions:
• Using a rice steamer or stovetop pot with lid,
steam the rice as directed adding first bullion
cube and cooked peas
• While rice is steaming heat up oil in a cast
iron or similar frying pan
• Chop up onions and sauté until starting to
brown
• Add chopped assorted veggies with enough
liquid to cover
pan, adding additional water as needed until veggies are soft
• Add bullion cube and spices to the veggie mixture and
stir constantly!
• When veggies are to your desired texture, add thickener
• Let cool and serve on the side or on top of basmati/pea mixture
*I prefer to use a mixture of hummus and potato flakes, especially on days like today, if I don’t have diced potato or chickpeas on hand to put in the curry
Suggested sides:
• Naan or mediterranean style pita bread heated in oven
• Cottage cheese
No comments:
Post a Comment