Servings: 6-8
2 onions, chopped
3 cloves garlic, minced
¼ cup vegetable broth
2 15 ounce cans garbanzo beans, drained and rinsed
1 28 ounce can crushed tomatoes with basil
1 large fresh tomato, chopped
1 teaspoon oregano
1 teaspoon crushed red pepper flakes
2 tablespoon lemon juice
4 cups packed chopped fresh spinach
freshly ground black pepper
Place the onion and garlic in a large pot with the vegetable broth. Cook, stirring occasionally until onion is tender, about 4 minutes. Add beans, tomatoes, oregano and red pepper flakes. Mix well, bring to a boil, reduce heat, cover and cook for 30 minutes, stirring occasionally. Add the lemon juice, spinach and several twists of freshly ground pepper. Cook for an additional 5 minutes, until spinach is tender. Serve over hot brown rice or whole wheat couscous.
Sunday, April 3, 2011
Saturday, April 2, 2011
Bombay Vegetable Sauce
Servings: 6
1 teaspoon coriander seeds
½ teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon fenugreek seeds
6 whole green cardamoms
½ teaspoon turmeric
½ teaspoon freshly ground black pepper
3 tablespoons vegetable broth
1 large onion, cut in half lengthwise, then thinly sliced into crescents
3 cloves garlic, minced
½ cinnamon stick
1 red bell pepper, cut into ½ inch pieces
1 yellow bell pepper, cut into ½ inch pieces
2 jalapeno peppers, seeded and thinly sliced
3 large portobello mushrooms, cut in half, then thickly sliced
1 28 ounce can diced tomatoes, drained (reserve the juice)
1 15 ounce can garbanzo beans, drained and rinsed
4 cups fresh baby spinach (one 6 ounce bag)
2 tablespoons mango chutney
1/3 cup chopped fresh cilantro
Place the 4 kinds of seeds and the cardamom into a dry non-stick frying pan. Cook and stir for about 1 minute. Remove from heat, cool, then crush using a mortar and pestle. Mix in the turmeric and black pepper. Set aside.
Place the vegetable broth in a large pot. Add the onion, garlic and cinnamon stick. Cook, stirring frequently, for about 5 minutes. Add the three kinds of peppers and the mushrooms. Cook and stir for 3 more minutes. Add the tomatoes, garbanzos, spinach, chutney, and ¼ cup of the reserved tomato juice. Cook and stir for another 3-4 minutes. Season with a bit more pepper and some salt, if desired. Stir in the cilantro and let rest for a minute before serving.
Serve over brown rice, other whole grains, or in a bowl with some fresh Indian naan bread to soak up the juices.
Hints: This takes quite of bit of preparation, but then it goes together rather quickly. I have prepared all the spices and the vegetables a day ahead of time, and then easily cooked this just before serving. When fresh tomatoes are in season, I like to use them in this dish for a more authentic flavor. Use about 5 tomatoes, peel them with a serrated vegetable peeler, then coarsely chop them before using. You will also need to use an extra ¼ cup of vegetable broth in place of the reserved tomato juice.
1 teaspoon coriander seeds
½ teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon fenugreek seeds
6 whole green cardamoms
½ teaspoon turmeric
½ teaspoon freshly ground black pepper
3 tablespoons vegetable broth
1 large onion, cut in half lengthwise, then thinly sliced into crescents
3 cloves garlic, minced
½ cinnamon stick
1 red bell pepper, cut into ½ inch pieces
1 yellow bell pepper, cut into ½ inch pieces
2 jalapeno peppers, seeded and thinly sliced
3 large portobello mushrooms, cut in half, then thickly sliced
1 28 ounce can diced tomatoes, drained (reserve the juice)
1 15 ounce can garbanzo beans, drained and rinsed
4 cups fresh baby spinach (one 6 ounce bag)
2 tablespoons mango chutney
1/3 cup chopped fresh cilantro
Place the 4 kinds of seeds and the cardamom into a dry non-stick frying pan. Cook and stir for about 1 minute. Remove from heat, cool, then crush using a mortar and pestle. Mix in the turmeric and black pepper. Set aside.
Place the vegetable broth in a large pot. Add the onion, garlic and cinnamon stick. Cook, stirring frequently, for about 5 minutes. Add the three kinds of peppers and the mushrooms. Cook and stir for 3 more minutes. Add the tomatoes, garbanzos, spinach, chutney, and ¼ cup of the reserved tomato juice. Cook and stir for another 3-4 minutes. Season with a bit more pepper and some salt, if desired. Stir in the cilantro and let rest for a minute before serving.
Serve over brown rice, other whole grains, or in a bowl with some fresh Indian naan bread to soak up the juices.
Hints: This takes quite of bit of preparation, but then it goes together rather quickly. I have prepared all the spices and the vegetables a day ahead of time, and then easily cooked this just before serving. When fresh tomatoes are in season, I like to use them in this dish for a more authentic flavor. Use about 5 tomatoes, peel them with a serrated vegetable peeler, then coarsely chop them before using. You will also need to use an extra ¼ cup of vegetable broth in place of the reserved tomato juice.
Friday, April 1, 2011
JAMAICAN THREE POTATO CURRY
Servings: 6
1 onion, chopped
2½ teaspoons turmeric
1¼ teaspoons ground cumin
½ teaspoon allspice
½ teaspoon ground ginger
5 cloves garlic, minced
1 large white potato, coarsely chopped
1 medium sweet potato, coarsely chopped
1 medium yam, coarsely chopped
1 bell pepper, chopped
1-2 cups water
1 tablespoon cornstarch mixed in ¼ cup cold water
Place onion in a large non-stick pan with about ¼ cup water. Cook and stir for about 3 minutes, until softened slightly. Add spices and continue to cook and stir for 5 minutes. Be careful not to burn the spices. Add a splash more water, if necessary. Add the garlic and cook another 1-2 minutes.
Add the potatoes and yams and stir to coat with spices. Add the bell pepper and just enough water to barely cover the vegetables. Bring to a boil, cover, reduce heat and simmer for 15 minutes.
Add the cornstarch mixture, stir and cook until thickened.
Serve over brown rice. Add some chopped cilantro for garnish, if desired.
Hints: Sweet potatoes are often confused with yams, and vice versa. True yams are entirely different from sweet potatoes, and are not often found in the US. In our supermarkets, usually the lighter skinned and pale-fleshed variety are labeled as sweet potatoes and the darker skinned and orange-fleshed variety are labeled as yams. They are interchangeable in most recipes. The orange-fleshed variety is usually moister.
1 onion, chopped
2½ teaspoons turmeric
1¼ teaspoons ground cumin
½ teaspoon allspice
½ teaspoon ground ginger
5 cloves garlic, minced
1 large white potato, coarsely chopped
1 medium sweet potato, coarsely chopped
1 medium yam, coarsely chopped
1 bell pepper, chopped
1-2 cups water
1 tablespoon cornstarch mixed in ¼ cup cold water
Place onion in a large non-stick pan with about ¼ cup water. Cook and stir for about 3 minutes, until softened slightly. Add spices and continue to cook and stir for 5 minutes. Be careful not to burn the spices. Add a splash more water, if necessary. Add the garlic and cook another 1-2 minutes.
Add the potatoes and yams and stir to coat with spices. Add the bell pepper and just enough water to barely cover the vegetables. Bring to a boil, cover, reduce heat and simmer for 15 minutes.
Add the cornstarch mixture, stir and cook until thickened.
Serve over brown rice. Add some chopped cilantro for garnish, if desired.
Hints: Sweet potatoes are often confused with yams, and vice versa. True yams are entirely different from sweet potatoes, and are not often found in the US. In our supermarkets, usually the lighter skinned and pale-fleshed variety are labeled as sweet potatoes and the darker skinned and orange-fleshed variety are labeled as yams. They are interchangeable in most recipes. The orange-fleshed variety is usually moister.
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