Chickpea Butternut Korma

A super simple vegetarian dish, powerfully delicious and nutritious. You could substitute other beans or tofu for the chickpeas, and other greens like spinach for the kale. Don't be put off by the complexity of the spice mix - you could just use your favorite curry powder.

Lots of Indian dishes are enriched with ground cashews. Using cashew (or other nut) butter is so much easier.

1 onion, diced

2 Tbsp ghee or butter

1 red Fresno chili (or jalapeño), diced

2 cloves garlic, peeled and minced

1-inch fresh ginger, peeled and minced

2 tsp Panchpuran Bengali 5-seed mix (see note)

Curry masala mix (see note):

1/2 tsp powdered turmeric

1/2 tsp powdered fenugreek

1/2 tsp powdered coriander

1/2 tsp powdered cardamom

1 tsp red mild Kashmiri chili powder

1 can coconut cream (I used Trader Joe’s)

2 Tbsp cashew (or almond) butter

1 can chickpeas, lightly drained

2 cups butternut squash, cubed about 1/2-inch

2 cups fresh kale, chopped

1/2 tsp salt

Sauté the onion in a medium pot in the ghee or butter until softened, about 5 minutes. Add the chili pepper, garlic, ginger and panchpuran and cook another 2-3 minutes. Add the curry masala and stir for about another minute.

Add the coconut cream and the cashew butter and stir to mix and heat. Add the chick peas, butternut squash and kale. Season with salt. Bring to a gentle boil, and reduce to a simmer. Cover and cook about 15 minutes, stirring often, to meld flavors.

Serve over rice, with limes if desired.

Serves 4.

Cook’s note: Panchpuran is a mix of 5 seeds often used in Indian cooking. You can find it at Indian grocers. If you do not have any, you could get by with cumin seeds, but you should probably cut the amount in half. Though it won’t be as deeply flavored, it will still be wonderful.

If you do not have all the powdered spices for the curry masala, you can substitute a tablespoon (or to taste) of your favorite curry powder.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat oven to 375F.

Scrambled Benedict

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs. You can poach your eggs or fry them; whatever you prefer. My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3 eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together. Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly. Whisk continuously. If the

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

Search This Blog