Monday, February 28, 2011

vegetable curry, dal, and naan!

i was craving Indian cuisine for dinner so i whipped this up!

vegetable curry
  • 2 tablespoons soy free margarine
  • 1/2 large onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 2 zucchinis, sliced
  • 1/2 a head of cauliflower, chopped
  •  3/4 cup vegetable broth
  • 1/4 cup coconut milk (canned)
  • 3 vine tomatoes, chopped
  • 1 teaspoon salt
  • pepper, to taste
  • 2 cups long grain brown rice, cooked
  • cilantro, chopped, for garnish
in a medium saucepan, heat margarine
add and saute onion and garlic until onion soft 
add the remaining ingredients and bring to a boil
simmer for about 20 minutes, until all vegetables are cooked through
add pepper to taste
turn off heat, and let the sauce thicken (about 5 minutes)
add over brown rice
top with cilantro

  • 2 cups vegetable broth
  • 1 cup lentils
  • 1 1/2 teaspoon turmeric
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 vine tomato, chopped
  • 1 onion, chopped
  • 2 teaspoons mustard seed
  • about 2 cups spinach, chopped
  • grated carrot, for garnish
  • 1/4 cup roasted cashews, chopped 
  • salt and pepper, to taste

in a medium saucepan, bring broth, lentils, turmeric, garlic, ginger, tomato, and onion to a boil
reduce heat and simmer for 30-50 minutes, until lentils are soft
once cooked, add salt and pepper to taste
mash the lentils
add mustard and spinach, stirring on low heat to cook the spinach
turn off heat and cover until ready to serve
top with shredded carrot and cashews


for the "naan" i made my no yeast pizza crust dough, and simply added some extra spices to the dough.
i added about 1 teaspoon curry powder, and 1/ 2 teaspoon garlic powder
once rolled out on the baking sheet, i sprinkled the top with chili powder, garlic powder, salt, and pepper.


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