Thai Pumpkin Curry

I have begun to try to stock our freezer with healthy meals for after the baby arrives. My first round of meals made use of the nearly perfect pumpkin I bought for Halloween.

This curry is fantastic. A hearty, flavourful curry packed with vegetables. I made three batches of the recipe and ended up with seven meals. Unfortunately I did not get a photo of my own version before it got packaged up for the freezer.

Adapted from Pinch of Yum, serves 6

Ingredients

3 cloves garlic
2 tablespoons ginger, peeled and minced
1 tablespoon coconut oil or olive oil
1 teaspoon curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon crushed chilies
1 medium onion, chopped
6 cups pumpkin or squash, peeled and chopped
2 carrots, peeled and chopped
1 stalk celery, chopped
1 796 mL can diced tomatoes
1 400 mL can coconut milk
2 or 3 tablespoons red curry paste, adjust to taste
3 tablespoons peanut butter
1 tablespoon fish sauce, optional

Directions

In a large pot over medium heat, sauté the garlic and ginger in the oil for 2 to 3 minutes, until soft and fragrant.

Add the curry powder, chili powder, turmeric and crushed chilis. Saute for another minute.

Add the onion, pumpkin, carrot and celery. Toss in the spices. Saute for an additional couple minutes.

Add the tomatoes, coconut milk, curry paste, peanut butter and fish sauce. Stir to combine. Cover and simmer for approximately 15 minutes or until the pumpkin is tender.

Remove from heat and allow to stand for 10 minutes.

Garnish with chopped cilantro or basil is desired.

♥  Amy

Recipe Rewind: Indian Spice Burgers

Originally posted May 2011. Also works well with ground chicken or turkey. For a paleo-friendly version omit the naan and substitute mashed avocado or paleo mayonnaise.

Adapted from Everyday Food: Great Food Fast, Martha Stewart Living, serves four

Ingredients

1/2 cup plain low fat yogurt
1/2 teaspoon cumin
Salt
Pepper

1 lb ground beef
4 green onions, thinly sliced
3 tablespoons ginger, chopped
2 cloves garlic, chopped
1 egg
2 tablespoons lemon juice
1 tablespoon paprika
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne pepper
Salt
Pepper

4 whole wheat naan
1 large cucumber, sliced
1 large tomato, sliced
Radishes, sliced
Lettuce
Cilantro

Directions

To prepare the cumin yogurt sauce, combine yogurt, cumin, salt and pepper in a small bowl.

For the burgers, preheat the grill or barbecue to medium high. Combine the ground beef, green onion, ginger, garlic, egg and seasonings in a bowl. Mix well and form into patties - hands work best!

Grill the patties for 3 minutes per side or until cooked through. Toast the naan on the grill if desired.

Serve the patties on the naan bread topped with lettuce, tomato, cucumber, radish, cilantro and cumin yogurt sauce.

Yum!

♥  Amy

Slow Cooker Butter Chicken

Butter chicken is one of my favorite Indian dishes. I was pleasantly surprised how delicious and authentic of butter chicken could be produced in a slow cooker. And with almost no effort!

Serves four

Ingredients

6 boneless chicken thighs or 4 boneless chicken breasts, cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
15 green cardamom pods
2 teaspoons curry powder
1 tablespoon curry paste
1/2 teaspoon crushed chili flakes
2 teaspoons tandoori masala
1 teaspoon garam masala
1 can coconut milk
1 5-1/2 oz can tomato paste
Salt

Directions

Add the spices, coconut milk and tomato to the slow cooker. Mix gently to combine. Cook on high for 4 to 6 hours or low for 6 to 8 hours.

Remove cardamon pods. Serve with rice, naan or Indian Spiced Peas.

♥  Amy

Indian Spiced Peas

Adapted from the Kitchn, serves four

Ingredients

1 tablespoon ghee
1 teaspoon cumin
1/2 teaspoon ground mustard
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamon
1/2 teaspoon crushed chilies
1 tablespoon ginger, minced
1 clove garlic, minced

1 onion, finely chopped

1/2 pound peas
Salt
Pepper
1 tablespoon lemon juice
Cilantro, for garnish

Directions

In a large skillet over medium-high, melt the ghee. Add the ginger, garlic, cumin, mustard, coriander, cardamom, chili and onion to the pan and cook until onions are softened, about 5 minutes. Add the peas. Season with salt and pepper to taste.

Saute for about 3 minutes, until the peas are cook through. Remove from the heat and stir in the lemon juice.

 Serve garnished with cilantro.

♥  Amy

Mutter Paneer

We ate a lot of paneer while we were in India - whether it be palak paneer, paneer kofta, paneer paranthas and mutter or mattar paneer - so now I have a long list of paneer recipes and a kitchen full of spices to try out!

Mutter paneer would traditionally be served with rice or naan but we find that it is plenty filling on its own and makes a fantastic fast vegetarian dinner. You can find cubed paneer in the freezer aisle in Superstore and we keep a good stock in our freezer for last minute weeknight meals. 

Serves four

1 pound paneer, cubed
1/2 pound peas
2 onions, chopped
1 tablespoon ginger, grated
2 tablespoons garlic, minced
3 tablespoons ghee
2 teaspoons ground coriander
1 teaspoon cumin
2 teaspoons garam masala
1/2 teaspoon turmeric
1/2 teaspoon chili flakes
28 ounce can diced tomatoes
3 tablespoons heavy cream
Cilantro, to garnish
Heat the ghee in a large pan. Add the onions, garlic and ginger and saute until softened. Add the spices and heat until fragrant.

Reduce the heat and add the tomatoes, paneer and peas. Simmer for about 5 minutes, stirring constantly.

Add the cream and continue to simmer for another 5 minutes.

Garnish with cilantro and serve with rice or naan.

♥  Amy

Curry Vegetable Ragout

Adapted from Eats Well With Others, serves four


2 tablespoons olive oil
1 small onion, chopped
1 small carrot, chopped
1 small squash, peeled and cubed
3 green peppers, chopped
1 stalk lemongrass, coarsely chopped and pounded
1 inch piece fresh ginger, peeled and thinly sliced
2 tablespoons curry powder
1 15 ounce can coconut milk
1  can corn, drained
1 15 ounce can chickpeas, drained
1/4 cup fresh cilantro

Heat the olive oil over in a large wok over medium heat.  Add the onion, squash, carrot, lemongrass and ginger.  Saute until slightly softened, about five minutes.

Add the curry powder and saute until fragrant. Pour in the coconut milk.  Add the chickpeas and corn. Continue cooking until heated through.

Garnish with cilantro.

Amy

Rhubarb Chutney

Chutneys are one of my favourite condiments and a standard of our fall canning regime. Normally I do peach chutney but this year I was inspired by a recipe I saw for rhubarb chutney.

Chutneys also make an excellent marinade or sauce for grilled chicken.


Adapted from Deanna's Daughter, Makes 8 to 10 Half-Pint Jars


8 cups rhubarb, roughly chopped
6 cups onion, diced
2 cups raisins
4 cups brown sugar
4 cups cider vinegar
2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
3 teaspoons pickling spice

Place the pickling spice into a square of cheese cloth and tie into a bundle. In a large heavy bottomed pot, combine all of the ingredients including the bundle of pickling spice.

Bring to a boil over medium heat, stirring constantly. Simmer for an hour to thicken.

Sterilize and prepare the jars.

Ladle the hot mixture into the jars, leaving 1/2 inch of head space. Remove any air bubbles. Wipe the rims and seal the lids.

Process in a boiling water bath for 10 minutes. Store in a cool, dark place for up to a year.

Amy

Palak Paneer

One of my favorite indian dishes. It works well either as a side dish or as a vegetarian entree.

Serves 4

2 tablespoons oil or ghee

2 tablespoons ginger, finely chopped

4 cloves garlic, finely chopped

1 onion, finely chopped

1 teaspoon fenugreek (methi)

1 teaspoon cumin

1 teaspoon ground coriander 

1 teaspoon garam masala

2 tomatoes, diced

850 g can saag

400 g bag frozen paneer

In a large skillet over medium, heat the oil and add the ginger, garlic and onion. Saute until softened. Add the spices and cook until fragrant.

Add in the tomatoes, lower the heat to low and allow to simmer for 10 minutes. Stir occasionally.

Add in the saag and paneer and continue to simmer for another 15 minutes. 

Serve with rice or naan. 

Amy

Tip: saag is seasoned pureed spinach or mustard greens that can usually be found in a can. I add my own frozen mustard greens from the garden to extend the recipe. Paneer is an indian fresh cheese which comes in cubes, it does not melt like traditional cheese. I find the ghee, saag, paneer and fenugreek in the ethnic section at Superstore.

Indian Spice Burgers

The perfect start to the summer grilling season! Would also work well with ground chicken or turkey.


Inspired by Everyday Food: Great Food Fast, Martha Stewart Living

1/2 cup plain low fat yogurt
1/2 teaspoon cumin
salt and peper

1 lb ground beef
4 green onions, thinly sliced
3 tablespoons ginger, chopped
2 cloves garlic, chopped
1 egg
2 tablespoons lemon juice
1 tablespoon paprika
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne pepper
salt and pepper

4 whole wheat naan
cucumber, sliced
tomato, sliced
radishes, sliced
lettuce
cilantro

To prepare the cumin yogurt sauce, combine yogurt, cumin, salt and pepper in a small bowl.

For the burgers, preheat the grill or barbeque to medium high. Combine the ground beef, green onion, ginger, garlic, egg and seasonings in a bowl. Mix well and form into patties - hands work best!

Grill the patties for 3 minutes per side or until cooked through. Toast the naan on the grill if desired.

Serve the patties on the naan bread topped with lettuce, tomato, cucumber, radish, cilantro and cumin yogurt sauce.

Yum!

Amy