Roasted Cauliflower in Coconut Tomato Sauce

 Ingredients:

1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon coriander
1/4 teaspoon cinnamon
1/4 teaspoon fenugreek
1/4 teaspoon fennel, crushed
1 head cauliflower, chopped
coconut oil
salt, to taste
2 shallots, chopped
2 inches ginger, minced
3 cloves garlic, minced
2 tomatoes, chopped
1/2 cup red lentils
passata
vegetable stock
1 cup coconut milk
juice of 1 large lime
cilantro, chopped
nigella seeds

Toss cauliflower with half the spice blend and the oil and roast. Set aside.

Cook shallots, ginger, and garlic in oil followed by the rest of the spice. Stir in the tomatoes. When they begin to wilt, add the lentils, passata and stock. Cook until lentils are soft.

Optionally, puree the mixture in a blender with the coconut milk and return to pan. Stir in the cauliflower and lime juice. Garnish with cilantro and nigella seeds.

Serve with roti or basmati rice.

Coconut Curry Soup

Ingredients:

1 head cauliflower, chopped
2 tablespoons coconut oil
1/2 teaspoon turmeric
salt and black pepper, to taste
1 onion, chopped
1 teaspoon ginger
2 cloves garlic, minced
1 large carrot, chopped
2 stalks celery, chopped
1 bird eye chili, seeded and chopped
4 cups vegetable stock
1 can coconut milk
zest and juice of 1 lime
1 tablespoon cilantro, chopped

Toss the cauliflower with half the coconut oil, turmeric, and salt and pepper. Roast in the oven at 400 until golden.

Cook the onion in the remaining coconut oil and add ginger, garlic, carrot, celery, and chili. Pour in the stock and simmer until tender.

Transfer cauliflower and vegetable mixture to a blender and puree until smooth. Return to saucepan and stir in the coconut milk. When it begins to simmer, remove from heat and stir in lime zest and juice. Season with salt as needed. Garnish with cilantro.

Indonesian Tofu Curry

Ingredients:

14 ounces firm tofu, cut into rectangles and pressed
2 tablespoons soy sauce
2 teaspoons arrowroot powder
1 large shallot
4 cloves garlic
1 inch ginger
3 lemongrass stalks, trimmed
1/4 cup cashews, soaked
2 red chilis, seeded
2 green chilis, seeded
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon nutmeg
1 teaspoon turmeric
2 tablespoons coconut oil
5 lime leaves
2 cinnamon sticks
1 can coconut milk
3/4 cup vegetable stock
salt, to taste
1 tablespoon brown sugar
jasmine rice or ramen noodles for serving
2 tablespoons cilantro, chopped
lime wedges

Marinate the tofu in the soy sauce and arrowroot powder. Set aside.

Combine shallot, garlic, ginger, lemongrass, cashews, chilis, and spices in a blender. Add enough water to get the mixture moving and set mixture aside.

Cook the tofu in the coconut oil until browned and drain on a paper towel.

Add the lime leaves and cinnamon to the pan and stir in the spice paste. Cook until aromatic and gradually stir in the coconut milk. and stock. Simmer for 10 minutes.

Add salt, sugar, and tofu and toss well to coat.

Serve over rice or noodles and garnish with cilantro and lime wedges.

Jaipur Vegetables

Ingredients:

1 tablespoon coconut oil
1 potato, cut into 1/2 inch cubes
1 small head of cauliflower, chopped
1 cup green beans, cut into 1/2 inch pieces
1 carrot, diced
1/2 cup peas
2 roma tomatoes, diced
1/2 teaspoon turmeric
1 teaspoon black mustard seeds
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cardamom
1/2 cup cashews, soaked
1 inch ginger
2 cloves garlic
1 green chili, seeded
1/2 onion
1/2 cup tomato puree
salt, to taste
1 tablespoon cilantro, chopped
2 tablespoons roasted cashews, coarsely chopped

Cook the potato and cauliflower in the oil. Add the green beans, carrot, and peas and allow to cook for a few more minutes. Add the tomatoes and allow to cook until mushy, then add the spices.

Meanwhile, puree the cashews, ginger, garlic, chili, and onion with some water in the blender until smooth. Add to the vegetables along with the tomato puree. Season with salt. Cover and simmer until the vegetables are tender.

Garnish with cashews and cilantro and serve with basmati rice.

Jamaican Potato Curry

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
1 carrot, diced
3 cloves garlic, minced
1 habanero pepper, seeded and minced
1 bay leaf
2 teaspoon ginger, minced
1 teaspoon turmeric
1-1/2 teaspoon cumin
1 teaspoon coriander
1 teaspoon thyme, chopped
a pinch of allspice
1 tomato, chopped
2 russet potatoes, diced
1 cup vegetable stock
1 cup coconut milk
1 cup chickpeas
1/2 cup peas
salt, to taste

Cook onion in the oil. Add the carrot then the garlic, habanero, bay leaf, and ginger. Stir in the turmeric, cumin, coriander, thyme, and allspice. When they are aromatic, add the tomatoes and cook until they are slightly softened, then add the potatoes, stock, and coconut milk. Cover and simmer until potatoes are tender. Mash some of the potatoes if desired and add the chickpeas, peas, and salt.

Serve with basmati rice or coco bread.

Laksa

Ingredients:

2 red chilli peppers, seeded
juice and zest of 1 lime
1 inch ginger
3 cloves garlic
8 cashews, soaked
1 tablespoon sriracha
2 small shallots
1 tablespoon oil
1 teaspoon agave
1 cup coconut milk
1 zucchini, julienne
2 cups vegetable stock
juice of 1 lime
1 teaspoon soy sauce
salt, to taste
1 block extra firm tofu, cut into 1 inch cubes
3 cups rice noodles, cooked
1 cucumber, cut into matchsticks
1/4 cup cilantro, roughly chopped
lime wedges

In a blender, combine pepper, lime, garlic, cashews, sriracha, shallots, and oil. Blend until smooth and transfer to skillet. Cook the sauce and stir in the agave and coconut milk. When sauce simmers, add the zucchini. Allow the zucchini to cook partially and add the stock and tofu. Season with soy sauce, salt, and stir in the lime juice.

To serve, place rice noodles in a bowl and pour soup mixture over it. Garnish with cucumber, cilantro, and lime wedges.

Spinach and Black Eyed Pea Curry

Ingredients:

1 teaspoon coconut oil
2 red chilies, minced
2 teaspoons coriander
1/2 teaspoon cumin
1/2 teaspoon mustard seeds
1/4 teaspoon black pepper
1/2 teaspoon turmeric
1/2 cup coconut, grated
2 cloves garlic, minced
1/2 onion, chopped
2 tablespoons tamarind
2/3 cup black eyed peas, presoaked
3 cups spinach
salt

Cook red chilies, coriander, cumin, mustard seed,, black pepper, and turmeric in the oil until aromatic. Add the coconut, garlic, and onion. Stir until onions are softened. If desired (for a smoother sauce) puree this mixture with a bit of water and return to the pan. Add tamarind, black eyed peas, and more water. Simmer until beans are tender and add the spinach. Season with salt.

Garnish with fried onion if desired and serve with basmati rice, roti, or naan.

Thai Yellow Curry

Ingredients:

1 teaspoon coconut oil
1-1/2 cup coconut milk
2 tablespoons yellow curry paste
1/2 cup vegetable stock
1 teaspoon soy sauce
1/2 teaspoon honey
1 potato, diced
1 carrot, sliced
1 red bell pepper, diced
1 onion, chopped or diced into large pieces
baby corn, cut into 1 inch pieces
1 serrano pepper, minced
2 kaffir lime leaves
8 sugar snap or snow peas, halved
15 thai basil leaves
1/4 cup cilantro, chopped
2 tablespoons peanuts, chopped

Cook the potato in the oil until mostly cooked through, adding carrots halfway through.

Stir in coconut milk, curry, soy sauce, and honey. Cover and bring to simmer.

When it simmers, add bell pepper, onion, corn, chili pepper, kaffir leaves, and peas. Cover and cook until vegetables are tender crisp and potatoes are cooked through. Remove from heat and stir in basil. Remove kaffir leaves.

Garnish with cilantro and peanuts. Serve with jasmine rice or rice noodles.

Japanese Curry

Ingredients:

2 tablespoons peanut oil
1 package imitation beef chunks
1 large carrot, roughly chopped
1 onion, chopped
2 garlic cloves, minced
1/2 teaspoon ginger, minced
1 fuji or honeycrisp apple, peeled and shredded
1 potato, diced
3 tablespoons flour
2 cups vegetable stock
1 tablespoon honey
3/4 teaspoon garam masala
2 tablespoons curry powder
2 tablespoon tomato paste
1-1/2 tablespoons soy sauce


Cook onion, carrot, and potato in the oil until potatoes are slightly golden. Add garlic, ginger, and apple. Cook for 2 minutes and add flour, stirring constantly. Stir in curry and garam masala until aromatic and add stock, tomato paste, and honey. Cover and bring to simmer. Allow to cook until liquid is reduced.

Stir in soy sauce and imitation beef. Cover and allow to cook through.

Serve with rice.

Paneer Makhanwala

Ingredients:

1 small onion, chopped
2 cloves garlic, minced
1/2 inch piece ginger, minced
5 tomatoes, chopped
1/4 cup raw cashews
1/8 teaspoon cinnamon
1/8 teaspoon clove
1/4 teaspoon cardamom
1 cup water
2 tablespoons butter
1 bay leaf
1 teaspoon chili powder
1/2 teaspoon garam masala
1 teaspoon honey
1 green chili, sliced
8 ounces paneer, cu into 3/4 inch cubes
1 green bell pepper, diced (optional)
1/4 cup whipping cream
2 tablespoons cilantro, chopped

Saute onion, garlic, ginger, tomatoes, cashews, cinnamon, and clove in half the butter. Add the water and bring to a simmer. Transfer mixture into a blender and blend until completely smooth.

Meanwhile, heat remaining butter and add bay leaf. Pour in the tomato mixture. Cover and bring to simmer. Allow to simmer for 20 minutes, then add chili powder, garam masala, and honey.

Finally, stir in bell pepper, paneer, and whipping cream. Season with salt. Once mixture comes to simmer, remove from heat. Garnish with more cream if desired and garnish with cilantro.

Serve with millet, brown basmati rice, or naan and yogurt.

Swahili Vegetable Curry

Ingredients:

5 black peppercorns
3 small dried red chilis
2 cloves
1 inch cinnamon stick
1 tablespoon coriander seeds
1/4 teaspoon cumin seeds
2 tablespoons grapeseed oil
1/2 cup coconut, shredded
1 small onion, thinly sliced
1/2 teaspoon yellow mustard seed
1/4 teaspoon turmeric
1/4 teaspoon garam masala
1 bay leaf
3/4 cup coconut milk
8 bite sized potatoes
1 carrot, sliced
salt, to taste
1/2 small cauliflower
10 green beans, cut into 3 inch pieces
1 small bell pepper, chopped
6 small asian eggplants
6 baby corn or 1/2 ear of corn, shucked
1 tomato, chopped
1 tablespoon tomato paste
6 okra, cut in half lengthwise
5 curry leaves
1/4 cup cilantro, chopped


Combine peppercorns, red chilis, cloves, cinnamon, coriander, and cumin in a skillet. Cook until aromatic then grind. Set aside.

Heat oil in skillet and add coconut and cook until browned. Transfer to a blender with half the onion, spice blend, and 1/2 cup water. Blend and set aside.

Heat oil on skillet and add remaining onion and mustard seed. Add turmeric, garam masala, and bay leaf. Add coconut puree and bring to simmer.

Add coconut milk and 1 cup water and stir well. Add potatoes, carrots, and salt. Simmer 15 minutes.

Stir in cauliflower, green beans, bell pepper, eggplants, corn, tomato, and tomato paste. Simmer for 20 minutes.

Stir in okra and curry leaves. Simmer five minutes. Season with salt as needed. Remove from heat and stir in cilantro.

Serve with millet or brown rice.

Palak Paneer

Ingredients:

4 bunches spinach
1 onion, chopped
2 cloves garlic
1 teaspoon ginger
1 teaspoon chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin
1 bay leaf
1/2 teaspoon turmeric
1/4 cup fenugreek
1 serrano chili, seeded
1 teaspoon garam masala
2 teaspoons coconut oil
2 tomatoes, finely chopped
1 cup half and half
yogurt
10 ounces paneer, cut into cubes
salt, to taste
lemon wedges

Blanch the spinach for 1 minute and place on ice. Drain the spinach and add to a food processor with ginger, garlic, and serrano pepper. Puree the mixture and set aside.

Heat the oil and add cumin and bay leaf. Add the onions and cook until golden, then add tomatoes. When the tomato softens, stir in turmeric, chili powder, and coriander and cook until aromatic.

Reduce heat and stir in fenugreek, spinach, and garam masala. Remove bay leaf.

Add paneer, half and half, and enough yogurt to reach desired thickness.

Serve with naan or basmati rice and lemon wedges

Okra Lentil Stew

Ingredients:

1 cup red lentils
1/2 tablespoon coconut oil
1/2 large onion, chopped
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon coriander
1-1/2 teaspoons fennel seed (optional)
2 teaspoons turmeric
1 tablespoon curry powder
2 teaspoons ginger, minced
2 poblano peppers, chopped
2 tablespoons tomato paste
1 can diced tomatoes
2 cups vegetable stock
2 cups okra, sliced
1/2 cup coconut milk
salt, to taste
1/4 cup cilantro, chopped

Allow lentils to soak a few hours. Drain.

Saute onion and garlic in the oil. Add poblano pepper and all the spices and saute until fragrant.

Stir in tomatoes, tomato paste, stock, and lentils. Cover and allow lentils to cook for about 20 minutes.

Stir in the coconut milk and okra, cover, and cook for an additional 10 minutes until okra along with the lentils are tender. Season with salt.

Garnish with the cilantro. Serve over basmati rice or with naan.

South African Curried Vegetables

Ingredients:

1 tablespoon coconut oil
2 medium yukon gold potatoes, peeled and chopped
1 small onion, thinly sliced
2 large tomatoes, coarsely chopped
1 teaspoon ginger
1 jalapeno, sliced
2 tablespoons curry powder
1/4 small head cabbage, chopped
4 carrots, julienned
2 cups cauliflower florets
1 cup peas

Fry potatoes in the oil until partially cooked through. Add the carrots. Cook for 2 minutes then add the onion, cooking until soft. Add tomatoes and spices and simmer 15 minutes. Add cabbage and cauliflower and cook another 15 minutes. Add peas and allow to cook 5 minutes.

Serve with freekeh.

Kenyan Curry

Ingredients:

1 tablespoon coconut oil
half a yam, cut into 1 inch cubes (optional)
1 carrot, diced (optional)
2 green chilies, chopped
1/2 onion, chopped
1 clove garlic, minced
2 tablespoons curry powder
pinch of cinnamon
1 teaspoon garam masala
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon chili flakes
2 teaspoons chili powder
2 teaspoons fenugreek
hot pepper sauce (optional)
1-1/2 cup chickpeas or kidney beans
1-1/2 cup coconut milk
1 can fire roasted tomatoes
1 red bell pepper, cut into 1x1/2 inch rectangles
1-1/2 cups brown or cremini mushrooms, sliced
2/3 cup pineapple, cut into 1x1/2 inch rectangles
1/4 cup roasted cashews
salt
juice of half a lemon (optional)
1/4 cup cilantro, chopped

Cook the yams in a little bit of oil until almost cooked through. Add onion and carrot and cook until soft. Add garlic, bell pepper, and chilies and cook another 30 seconds. Sprinkle in curry powder, cinnamon, garam masala, coriander, paprika, chili flakes, and fenugreek and stir fry until aromatic.

Pour in the coconut milk and the tomatoes and bring to simmer. Simmer and cover for 15 minutes. Add mushrooms and cashews. Simmer 10 minutes. Finally add pineapple and salt to taste. Simmer an additional 5 minutes and remove from heat. Stir in lemon juice.

Garnish with shredded coconut and serve curry with naan or freekeh and a lemon wedge.

Green Curry Quinoa Salad

Ingredients:

2 tablespoons coconut milk
1 teaspoon green curry paste
1/2 teaspoon ginger, grated
zest and juice of 1 lime
1 stalk lemongrass
1 small clove of garlic, minced
1/2 cup quinoa
water
2 cloves garlic, cut in half
1/4 cup matchstick or julienned carrots
1/4 red cabbage, shredded
3 large leaves of lettuce, shredded
1/2 large red bell pepper, chopped
1/4 cup bamboo shoots (optional)
1/4 cup cashews
2 green onions, thinly sliced

Cook quinoa in water with the halved garlic and 2 inches of lemongrass that has been crushed with the back of a kife. Remove garlic and lemongrass pieces when quinoa is cooked and cooled.

Combine coconut milk, curry paste, ginger, garlic, and lime in a small bowl. Grate a teaspoon of the lemongrass into the dressing mixture. Set aside.

Combine carrots, lettuce, red bell pepper, bamboo, green onion and cashews. Stir in quinoa and dressing mixture.

Panang Curry

Ingredients:

1 tablespoon coconut oil
20 ounces coconut milk
4 ounces panang curry paste
1 tablespoon soy sauce
1 teaspoon sugar
yellow onion, cut into 1 inch pieces
carrot, sliced
red and green bell pepper, cut into 1 inch pieces
jalapeno, sliced
snow peas
broccoli floret (optional)
shiitake or oyster mushrooms (optional)
bamboo slices
extra firm tofu, cut into 1 inch slices
hot pepper sauce (optional)
thai basil
cilantro, chopped

Saute carrots, onions, and bell pepper in the oil. Add coconut milk, soy sauce, and sugar. When it begins to simmer, add all the vegetables and hot pepper sauce. Cover and cook on low heat for 20 minutes. Add tofu. Before serving, stir in basil leaves and garnish with cilantro.

Serve with jasmine brown rice.

*variation: use green curry paste instead of panang curry paste and up the amount of bamboo.

Indian Tomato Curry sauce

Ingredients:

2 tablespoons coconut oil
1 teaspoon cinnamon
1-1/2 cardamom
4 cloves
1 teaspoon fennel seeds
1 inch ginger, minced
2 garlic cloves, minced
1 teaspoon turmeric
1 tablespoon coriander
1 teaspoon chili powder
1 roma tomato, pureed
2 roma tomatoes, chopped
coconut yogurt
cilantro, chopped
salt, to taste

Saute onions in the coconut oil until translucent. Add cinnamon, cardamom, cloves, and fennel. Stir for 5 minutes. Add ginger and garlic and cook another 5 minutes. Add turmeric, coriander, and chili powder. Then add the tomatoes. Stir in enough water to make a sauce. Boil then simmer for 20 minutes. Season with salt.

*Serve curry sauce with:
- soy chicken
- cauliflower, chickpeas, and/or potatoes

Garnish with cilantro and serve with a side of yogurt.

Vegetable Korma

Ingredients:

1-1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon ginger, minced
2 small cloves garlic, minced
1 large potato or 2 small, cubed
2 large carrots, peeled and sliced
1 green chili pepper, diced
1/2 cup unsalted raw cashews
1-1/2 large tomatoes, roughly chopped
2 teaspoons salt
about 2 tablespoons curry powder
1 cup green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 cup coconut yogurt
1/2 cup cashew cream
cilantro, chopped

Heat the oil and fry the potatoes. Stir in onion and carrots and cook well. Add ginger and garlic. Cook for 1 minute. Mix in jalapeno, tomato, and cashews. Season with salt and curry powder. Cook until potatoes are completely tender. Add peas, bell peppers, yogurt, and half and half. Simmer 10 minutes. Garnish with cilantro. Serve with basmati brown rice or naan. Serve with side of fresh yogurt.