Tag Archives: Curry

Chickpea and Cauliflower Curry

 Chickpea Cauliflower Curry

Happy Meatless Monday!

We try to eat a vegetarian dinner at our house at least twice a week, although not usually on Monday. Most of the time I’m not organized enough for that. Typically our Meatless Monday happens on Tuesday after I’ve planned the meals for the week and been to the grocery store.  There’s no denying that adding a vegetarian meal into our dinner rotation is better for our health. It’s also better for the planet. And with less meat on the menu, the grocery bill tends to be a bit lower, too.

I think it’s important to continually expose kids to a wide variety of foods, vegetarian or otherwise. A great way to do that is to try making dishes from another country or culture. My son has always been very interested in learning about other countries, so for us it becomes a great conversation topic at the dinner table, as well. One of the recipes I make fairly often is this Chickpea and Cauliflower Curry. It’s loaded with healthful ingredients and is the perfect dish to warm you up on a cold winter night. I love the spice from the madras curry and the punch of flavour from the tomatoes, lime and cilantro. Madras curry  is what I typically have on hand. It’s a fairly spicy curry hailing from the south of India. If you prefer things a bit milder you can certainly use a milder curry or whichever curry powder you’re comfortable with.

1 tbsp coconut oil

1 onion, diced

2 garlic cloves, minced

2 tbsp ginger, grated or minced

2 Tbsp madras curry

1 tsp turmeric

1 tsp cumin

2 tsp coriander

1 Cup vegetable broth

398 mL (14oz) Chickpeas, drained and rinsed

1 head Cauliflower, cut into bite size pieces

2 russet potatoes, peeled and cut into bite size pieces

796 mL (28oz) can of whole tomatoes

1 lime, juice only (about 2 tbsp)

1/2 Cup cilantro

In a large pot, heat the oil over medium heat. Add the onions, garlic and ginger and saute for about 2 minutes until the onions are starting to sweat. Stir in the curry, turmeric, coriander and cumin. Cook for about 1 minute until it starts to become really fragrant. Stir in the broth and then add the cauliflower, potatoes and tomatoes. Simmer over low heat for about 30 minutes, stirring occasionally until the potatoes and cauliflower are just tender. Add the chickpeas and continue simmering for about 15 minutes longer. To finish, stir in the lime juice and cilantro right before serving. Serve over rice or with naan bread.

 

Curried Quinoa Salad

Playing around in the kitchen is my all-time favourite thing to do. A couple of hours to myself with music playing in the background and a recipe idea floating around in my head waiting to get out. With a glass of wine nearby, of course, for inspiration. That’s the dream anyway. The reality is more like this:  two little kids trying to “help” by grabbing everything out of the pantry so they can create their own masterpiece, with every Disney princess song ever written playing in the background. And no wine. Let’s just say it’s been a long summer “vacation”.

This is a recipe I’ve had in the back of my mind for most of the summer, but I haven’t taken the time to try it out. This past weekend I finally did and the result was delicious. I hope you enjoy it!

Curried Quinoa Salad

 1 Cup uncooked quinoa

2 Cups water

1/4 cup raisins

!/2 cup pistachios

1/4 cup cilantro, chopped

1/4 cup orange juice

2 Tsp curry powder

2 tsp honey

2 tbsp extra virgin olive oil

1 tbsp white wine vinegar

salt to taste

 

Place quinoa and water in a small pot. Bring to a boil over medium heat. Reduce temperature and continue to simmer for about 15 minutes until the water has evaporated. Remove from heat. Let sit, covered for 5 minutes. Cool.

While the quinoa is cooking, you can prepare the rest of the ingredients.

Over low heat, toast the pistachios until just golden. Then set aside to cool.

In a small bowl, whisk together the orange juice, vinegar, olive oil, honey and curry powder.

Once the quinoa has cooled, combine it with the raisins, pistachios and cilantro. Toss with the orange juice mixture and season with salt. Chill for 1 hour before serving.

Curry Turkey Sliders

Curried Turkey Sliders

Every recipe starts out as an experiment for me. Often, I’m trying to see how healthy and flavourful I can make something and still have my kids eat it. I’m fortunate to be blessed with children that are not too picky. Although they both have things they won’t eat, they will usually try at least one bite of whatever I make. I think these sliders are an example of a recipe that really turned out (that doesn’t always happen). As a result, they’ve become a fairly regular meal at our house. I usually mix them up in the morning, so at dinnertime I just need to form and bake them. My son also loves to have them in his lunch the next day (cold). You can top them with whatever you like, my favourite is the Mango topping recipe I’ve added below and a few baby spinach leaves.

 

Sliders:

1 Lbs Ground Turkey

1 Cup Apple, grated (about 1 large apple)

1 1/2 Cups Cooked Quinoa

1/2 Cup Onion, finely diced

1 Egg

1 Tbsp Madras Curry

2 tsp Ginger, grated

12 Slider buns

Mix together the first seven ingredients until well combined. Let rest in the fridge for at least 1 hour. Then form the mixture into 12 sliders and bake for 20 – 25 minutes at 375 degrees, until cooked through.

Mango topping:

1 Mango, finely diced

1 Tbsp honey

1 tsp Cardamom

1/3 Cup Water

Mix together all ingredients in a small sauce pan. Cook over low to medium heat for 5 – 10 minutes until thickened.

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