Browsing Tag

indian

Chickpea Dumplings in Curry Tomato Sauce

September 22, 2013

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I know you were starting to worry. You were starting to wonder if my diet really could consist of sugar and alcohol based on the recipes that have been posted on VV the last month or so. So, in an attempt to show you a some-what ‘normal’ side of my diet, I’m posting this dumpling recipe which is an evening go-to in our home. Curry is always welcome around here and we tend to make it about once a week in the cooler months. I like this recipe because it breaks up the usual vegetable-sauce-rice ratio and has protein-rich dumplings cooked right in. Also, the best part about the dumpling literally steaming into the sauce is that it doesn’t take any longer than it would for you to simmer a pot of homemade curry sauce.

This recipe is traditionally prepared by frying the dumplings but I’ve chosen to steam them in the tomato sauce instead for both time and health sake. Think of it as an Indian-curry version of chicken and dumpling stew. Except the sauce plays a much more flavorful part than in our traditional comfort stew. The dumplings end up gooey and steaming them in the sauce lends to the dumplings soaking up the flavors around them.

We serve ours over basmati rice but you can make it a little bit healthier by substituting brown rice. We also like to top ours with greek yogurt for an extra creamy consistency but it’s plenty flavorful without the yogurt if you are trying to keep it vegan.

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Fall Curry // Collaboration with Dishes Undressed

September 18, 2012

With the seasons changing and the weather being so gloomy, it has triggered a state of reflection within me. I spent a few hours looking through old pictures (I’ve been trying to gather all my favorite pictures together to print but whenever I sit down to try to do this…it just ends in me spending hours getting lost in old memories). Anyhow, these two pictures are from a trip we took down to Austin for South by Southwest a few years back. I went to SXSW a couple of times in college and was determined to move to Austin eventually. Actually, it was both Wyatt and I’s goal to move to Austin so we made plans to move together when I graduated (he is a year older so he stuck around Bloomington waiting for me to finish school). Anyhow, then we both scored cool jobs working for independent record labels and we decided to put it off for a year to “save up”. But to be honest, we aren’t saving any significant amount of cash for a move and I’m starting to wonder if Austin is still even in our cards.

A big decision like moving (especially just to move…not because of a job or family) just seems to get so lost in the day-to-day that is our current life. It’s been a goal of mine since I was 18 to get out of Indiana but now it just seems like such a far away dream. Why put all that energy into moving and starting over if you are content with where you are at? Hmmm.

Just some thoughts. Who knows where we will be in a year. Or five. Or ten. Guess that is the beauty of it all.

Switching gears completely….

Anyhow, something that is not new but totally awesome is my collaboration with Angie over at Dishes Undressed. Last night I cooked up the most delicious fall curry from a recipe she suggested to me. It was chocked full of butternut squash, chickpeas, lemongrass (!!), and Middle Eastern spices.

This is the second time I’ve cooked with lemongrass (both thanks to Angie) and I am hooked. This is a bit challenging for me because curry is totally one of my “go to” dinner meals but for 1. I never keep track of measurements (which is probably why I rarely post about curry) and 2. I’ve never used lemongrass in them before. Woah! Adding lemongrass opened up a whole new world of curry to me! The subtle citrus flavor from the lemongrass really helps bring out all the spices.

And this recipe could not have come at a better time since I just picked up some gorgeous butternut squash at the Farmer’s Market over the weekend!

Serve with warm naan bread, white rice, and maybe even a little yogurt (if you like your curry a little creamy. I personally don’t like spicy but Wyatt does so I make curry with a little heat and then add yogurt to help cool it down for me).

Also, don’t forget to check out the other collaborations I’ve done with Dishes Undressed: Lemongrass Cooler, Caprese Breakfast Sandwich, Fried Zucchini, and Southwestern Sliders!

Fall Curry

  • 1 Tablespoon vegetable oil
  • 2 Tablespoons curry paste (I used red paste and added turmeric but use yellow if you have it on hand)
  • 2 large lemongrass stalks, whole but bashed with the back of a knife (this step was really really fun)
  • 1 Tablespoon mustard seeds
  • 3 cardamom pods
  • 1 butternut squash, cut into 1 inch cubes
  • 1 onion, finally chopped
  • 1 can coconut milk
  • 1 cup vegetable broth
  • 1 cup chickpeas, cooked (and drained if you are using from a can)
  • 1 lime
  • handful of mint leaves, to garnish
  • naan, optional
  • rice, optional
  • plain yogurt, optional

In a large pot, heat the oil over medium. Add the onions, curry paste, lemongrass, mustard seeds, and cardamom pods. Cook for about 3 minutes or until fragrant. Next, add in the butternut squash and saute for another 5 or so minutes. Finally, add the coconut milk and broth. Bring to a boil and reduce heat to low. Let simmer for about 10 minutes and then add in the chickpeas. Let simmer for another 10 to 15 minutes or until the butternut squash is soft and the liquid has evaporated to a desired consistency (also, if the liquid dries out and the squash still is not done…add a little more broth and continue to let it simmer).

Remove from heat and discard lemongrass.  Serve over rice and garnish with fresh mint.

Enjoy right away in your favorite hammock before it’s too cold to be outside for dinner!

Farmer’s Market Sweet Potato and Asparagus Curry

April 8, 2012

Yesterday morning, after much anticipation, I went to the first outdoor Farmer’s Market of the season!! It was even better than expected. In years past the first few market’s were only filled with budding herb plants and strawberry shrubs but with the weather being so warm lately, there was plenty of produce to be had! I got a box of sweet potatoes, a (still living) head of lettuce, and a bunch of asparagus.

Needless to say, I immediately started thinking about how to combine the three. I ended up saving the lettuce for sandwiches this week but found this great curry recipe for the sweet potatoes and asparagus. This made me particularly excited because

  1. I am using my sweet potato and asparagus
  2.  I LOOOOOOVE curry
  3.  this curry was like no other curry I have ever made before

[Here comes the rant about my love for curry] WOAH, it is kind of ridiculous how much I love curry. It’s so flavorful, vegan, stocked full of all my favorite vegetables, and infinitely versatile. Yesterday was a particularly chilly day compared to what we’ve been having so the idea of warm goodness lathered over some soft rice sounded so satisfying. Summer is no place (sadly) for curry and I was super excited about being able to make this one more time this season. What was especially fantastic about this curry was it used every vegetable I would have avoided when making my usual curry. I associate curry with onions, peppers, potatoes, etc but this one was chocked full of asparagus, sweet potatoes, and even a bit of corn! And the best part is it still turned out fantastic. Gah, okay, I am done ranting about how amazing it is and am going to now tell you how to make it.

Sweet Potato and Asparagus Curry

  • 1 bunch of asparagus, trimmed
  • 2 Tablespoons olive oil, divided
  • 1/2 teaspoon mustard seeds
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon of ginger powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 2 teaspoons powdered turmeric
  • 3 bay leaves
  • 2 tomatoes, diced
  • 1 can of corn, drained and rinsed
  • 1 (14 oz) can of coconut milk
  • 2 sweet potatoes, washed and thinly sliced
  • 2 cups cooked rice
  • fresh cilantro, for garnish

Preheat oven to  400 degrees. Bring a large pot of salted water to a boil. Once boiling, throw the asparagus in and immediately turn off he heat. Let it sit in the warm water for a minute and then drain.

On a large baking pan, toss the asparagus with 1 tablespoon of the olive oil. Cook for 8 minutes in the oven. Once cooled, cut into 1 inch pieces.

In a large pot, heat the other tablespoon of olive oil over medium. Add the mustard seeds and cook until they pop (about 3 minutes). Next, add the onions and saute for 5 minutes or until they have softened. Then add in the garlic, spices, and bay leaves and cook for another 2 minutes.

Next, add in the coconut milk + 1 can full of water to the mixture. Add in the tomatoes, corn, and sweet potatoes and bring the sauce to a simmer. Let simmer for about 30 minutes or until the sauce has become thick. Lastly, add in the asparagus and simmer for 1 more minutes.

Serve over rice and garnish with cilantro. Munch down with naan bread or a mango lassi! Enjoyy!

Garlic Naan

February 10, 2012

I’m really sorry if you are a returning reader and keep coming back to a new website layout (this could be rather confusing. Is this the same site it even use to be? same writer? same purpose?)…I assure you it is but I’m having an image crisis. Not really…I’ve just become rather obsessed with design layout and am constantly being inspired for a new design every week…I feel like I already have a new idea in mind by the time I finish the last layout. Anyways, please don’t mind the constant experimenting going on around the site. Im sure…one day…I’l be completely satisfied (hopefully!). But until then, I’ve got quite an 80′s theme going (not intentional. just love those colors)…

Anyways, naan….mmmm. Not sure if you dig the indian bread but if you dont have much experience with it…get acquainted. It’s so yummy and amazing dipped in everything. I actually made it the other night to go with the creole j (weird cross of cultures, I know, but it was fantastic). This stuff was surprisingly easy to make in the bread maker and oh so yummy with all kinds of stews/curries/soups/dips.

Oh and I topped mine with garlic but feel free to top it with whatever you’re feeling.

Garlic Naan

  • 1 1/2 teaspoons active dry yeast
  • 2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup water
  • 1 tablespoon water
  • 2 tablespoons melted butter

+whatever you’d like to top it with: minced garli, more clarified butter, parsley, thyme, whatever!

 

Place the ingredients in the bread maker in the order that I’ve listed.

Set it to ‘dough’ and let it do it’s thing. Go read some blogs, watch some tutorials, do some yoga, and play with your puppy.

Preheat oven to 500 degrees. Once the cycle is complete, flour a counter top and divide the dough into four pieces. Roll out each piece until it’s a thin, formless sheet of dough. Lather on a thin layer of melted butter and then stick your topping on.

Place on a greased baking sheet and place in the preheated oven for 1 minutes. If you’d like the top of brown than switch it to broiler and let it cook for another minute.

Remove from oven and munch down with your stew/soup/curries.