Pumpkin Thai Curry

Pumpkin! I made this curry served with vermicelli rice noodles the other night.  I use Thai Kitchen red curry paste for this recipe.I think the overall time to make this meal was about 30 minutes. I didn't use much of the pumpkin for this, so I plan on roasting the rest and using it in muffins and whatnot. More pumpkin posts coming soon....

2 tbsp coconut oil
1 onion- sliced
2 cloves garlic-minced
2 tbsp Thai Kitchen red curry paste
4 cups pumpkin- peeled and chopped
3 cups water/ veggie stock
1 red pepper- sliced
1/2 cup coconut milk
2 tsp sea salt
1 tbsp brown sugar
fresh cilantro
vermicelli rice noodles- cooked according to package


In a large pot heat oil, add onions and garlic. Saute on medium heat until soft.
Add paste and stir it around to coat the onions. Add pumpkin and continue to stir.
Pour in water/stock and bring to a boil. Lower heat to a simmer and cook until pumpkin is soft.
Add peppers and coconut milk. Season with sugar and salt.  Serve over noodles garnished with fresh cilantro.

Sweet Potato & Tamarind Curry with Basmati rice

It been almost a week since my last post, both my daughters have been very sick with the flu :( I feel so helpless at times. I know I just have to give them lots of love and fluids.

This week I have slacked a bit on the kitchen duties.
I have been cooking the really quick dinners. You know the kind, BLT's, spaghetti, soup, etc.

Tonight I made a quick curry...one of my favorite comfort foods. I luv'it!!
I wish I had more experience in Indian cooking, maybe if I return to the restaurant industry, I would love to try my hand in a professional Indian kitchen.

I used the tamarind I bought a while back. I remember my first experience using it. I just added it, and ended up with a crunchy-seedy curry. Not the best. So this time I soaked a chunk of it in a little water and loosened the seeds. Drained it and added it to the curry. It has a sweet and sour taste, I think it gives the curry more "umpf".

I also have some exciting news...but I can't divulge it quite yet ;) I will know more as the week progresses. hehehe

2 tbsp vegetable oil
1 onion-sliced
3 cloves garlic-minced
1 tbsp fresh ginger-minced
1 tbsp cumin powder
1 tbsp paprika
1 tbsp curry powder
1/4 tsp allspice
2 tbsp fennel seeds- toasted and crushed
1 can coconut milk
1 can water
3 tbsp tamarind paste- soaked in 1/4 cup water-drained
1 cup cooked chickpeas
1 green pepper-chopped
2 tsp cane sugar
2 tsp sea salt
freshly ground pepper

In a large saute pan heat pan on medium high heat, add oil.
Add onions and saute for 3-4 minutes until soft. Add garlic and ginger.
Add spices and stir around until no longer powdery.
Add potato, stir to cover with spices.
Add coconut milk and water. Bring to a boil. Let simmer for 5 minutes
Add chickpeas and tamarind. Season with sugar,salt and pepper.

Red Lentil Curry

This is was my night off so to speak, I don't normally use prepackaged food but when I do, I try and get the least amount of weird stuff listed in the ingredients. Being a vegan it is difficult to find these types of foods so when I do I am stoked!  I have experimented with Asian Home Gourmet products a few times the ones that I have tried are spice pastes. This is the first time I used red lentils and the family had seconds! I added a lot more coconut milk then the recipe called for (a full can), added a bay leaf,  cinnamon stick (broken), chopped fresh tomato, red wine vinegar, and a sea salt.  I also added peas, the little ones favorite:)

This is what I did:

Melted 1 tbsp of earth balance in a pot, add sliced onions, sauteed until very soft, added the spice package(that is all this product is, and oily spice).  2/3 of a cup of rinsed red lentils (until the water runs clear),
added 1/2 cup water, 1/2 cup of coconut milk, bay leaf, and the broken cinnamon stick. Brought to a boil, added more coconut milk. Simmered until lentils were cooked (almost to a mush), added the vinegar, seasoned to taste, and added 1 cup of frozen peas & fresh chopped cilantro.
Served it with basmati rice.

Channa-Chickpea, Potato & Cauliflower Curry

I really enjoy eating Indian food, and there are many different regions that offer a variety of flavors.

I have never traveled to India, nor have I ever cooked in an Indian restaurant but, I love spices.
I devote one cupboard in my kitchen strictly for them.

When you cook with spices I find its better to add them with the oil and heat them up, that allows the spice a chance to release the oils, giving a much better flavor.

My influence here is mostly me playing with spices and watching you tube videos. Its kid approved, so it must be good:)

• 2 tbsp sunflower oil
• 1 onion-sliced thinly
• 3 cloves garlic-minced
• 3 tbsp fresh ginger-minced
• 1 tsp tumeric
• 1 tbsp ground cumin
• 1 tsp fenugreek- toasted and crushed
• 1 tsp cumin seeds- toasted and crushed
• 1 tbsp curry powder
• 2 tsp paprika
• 2 potatoes-peeled and chopped
• water-to cover
• 1 can of chickpeas-drained and rinsed
• 1/3 head of cauliflower-cut into florets
• sea salt
• 2 tsp apple cider vinegar
• 2 tsp cane sugar

In a pot or pan, heat oil, add onions saute until very soft. Add garlic and ginger, saute for 3-4 minutes.
Add spices, saute with potatoes until they are coved with the spice mixture.Add water, Simmer until pototoes are soft. Add chickpeas, and cauliflower. Simmer with lid on for 20 minutes,stirring occasionally.
Season with salt,sugar and vinegar. Serve with brown rice

Moroccan inspired curry

Since I did not make it to the farmers market yesterday, It was slim pickin's in my fridge for fresh produce:( So there is nothing you cant do with one sweet potato, a can of chickpeas, and a little inspiration!

• 3 tbsp sunflower oil
• 1 medium onion-sliced
• 1 clove garlic-minced
• 1 tsp turmeric
• 2 tsp ground cumin
• 1/4 tsp allspice
• 1 cinnamon stick
• 1 tsp ground coriander
• 1 large sweet potato- peeled and chopped
• 2 carrots- peeled and chopped
• 2 1/2 cups water
• 1/4 cup raisins
• 1 can chickpeas-drained and rinsed
• 1 tbsp maple syrup
• 2 tsp apple cider vinegar
• sea salt
• freshly ground pepper
• 1 pot of cooked basmati rice

Cook rice per instructions; usually 1 rice - 1 1/2 water

In a large pot, heat oil on medium high heat, add onions and saute for 5-7 minutes.
Add garlic, and spices, saute for 2-3 minutes.
Add potatoes and carrots, stir to coat with spices.
Add water, bring to a boil, reduce heat to simmer.
Add raisins, and chickpeas.
Simmer for 30 minutes, until thicken ( this takes time for the chickpeas to break down a little bit, and the starch from the potatoes to thicken the sauce.)
Season with syrup, cider and salt and pepper.