Posts Tagged ‘Curry Powder’

Sweet Potato Curry Puffs (Paleo)

This recipe was totally made on a whim with random ingredients. Braced for a total fail, I was pleasantly surprised how awesome these turned out! In addition to the sweet potato and curry taste, these puffs hardened in the outside while staying soft on the inside.

It kinda reminds me of a pierogi. 

And, I “forgot” that my dad doesn’t like the taste of curry. Guess I get them all to myself now 😉

Sweet Potato Curry Puffs (Paleo)

Sweet Potato Curry Puffs (Paleo)

Ingredients:

1 and 1/2 cups cooked and mashed sweet potato

1 cup fresh spinach

1/2 cup tapioca flour

1 egg

1 tsp curry powder

1 tsp cinnamon

1 tsp salt

Directions:

Preheat the oven to 400 degrees and grease a baking pan. Combine all the ingredients in a food processor. Bake on for 25 minutes. Let cool and harden for 15 minutes before eating.

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“Zombie Brain” (AKA: Whole-Roasted and Spiced Cauliflower)

Everyone knows what tomorrow is! Valentines Day? Ummm, sure? But let’s set aside the fake holiday and talk Walking Dead!

This year we’re having a “Bloody Valentines Day” Party to kick off the start of Walking Dead again. My dad wasn’t too enthusiastic about this until I suggested we make ribs for dinner. Now he’s on board. And I’m making a cauliflower brain fit for zombie consumption. In case, anyone else is as crazy as I am, see the recipe below!

For all non-Walking Dead fans, feel free to make this and call it “whole-roasted and spiced cauliflower” 😉 

So yes, tomorrow will look more like a repeat of Halloween than Valentines Day at my house. Sorry, Walking Dead takes higher priority.

“Zombie Brain” (AKA: Whole-Roasted and Spiced Cauliflower)

Ingredients:

1 cup plain, whole milk yogurt

2 tbsp avocado oil

1 and 1/2 tbsp paprika

1 tbsp garlic powder

2 tsp curry powder

1 tsp turmeric

1 tsp chili powder

1/2 tsp salt

1/4 tsp cayenne

1 cauliflower, leaves and protruding stem removed

Directions:

Preheat the oven to 425 degrees and cover a baking sheet with aluminum foil. Set aside. Place cauliflower on top.

In a large bowl, combine the yogurt, oil, and spices. Mix together.

With a spoon, “paint” the cauliflower until entirely and thickly covered with the yogurt mixture. Reserve leftover yogurt mixture. Place in the oven to bake for 30 minutes. Afterward, allow to cool for 15 minutes before cutting. Use reserved leftover yogurt as a dipping sauce. 

“Zombie Brain” (AKA: Whole-Roasted and Spiced Cauliflower)

Curried Squash and Spinach Soup (Paleo)

Snowy Saturday = (sweats + Netflix + hot soup) +  x

x = homework

I’m leaning more on the “-x” for the equation.

Anyway, comfort food is a must on a snow day and this soup definitely fits the bill!

Curried Squash and Spinach Soup (Paleo)

Curried Squash and Spinach Soup (Paleo)

Ingredients:

1 tbsp avocado oil

2 cups onions, chopped

2/3 cup celery chopped in small pieces

4 garlic cloves, minced

2 tsp curry powder

1/2 tsp turmeric

4 cups chicken broth (vegetable broth if vegetarian or vegan) 

2 cups water

4 cups cooked and pureed butternut squash

salt and pepper

5 tbsp tomato paste

5 cups fresh spinach

Directions:

Heat oil in a large pot over medium heat. Add in onions, celery, and garlic and sauté for 10 minutes. Add in curry and turmeric and sauté until fragrant, about an additional minute. Add in chicken broth, water, squash, salt, and pepper. Bring to a boil and allow to simmer for 20 minutes. Afterwards, use an immersion blender to make smooth. Stir in tomato paste and cook for another 10 minutes. Add in spinach and allow to wilt before serving.

Mirza Ghassemi

I love cooking, but sometimes I think I need to go back to cooking 101. It never fails. I get excited about trying a new recipe and get to work right away. Halfway through though, I realize I don’t have an ingredient that I could have sworn I had on hand. And then I have to improvise. Oh well. That’s how all the great inventions are made (potato chips, anyone?).

Anyway, I was in the middle of making mirza ghassemi when I realized I had no turmeric. As a result, this recipe uses curry powder and dried mustard as a sub. If you want a more authentic taste, just use 1/2 tsp turmeric instead. Either way, it tastes amazing!

Mirza Ghassemi Mirza Ghassemi 

Ingredients: 

1 medium eggplant

1 tbsp olive oil

4 garlic cloves, minced

1/4 tsp curry powder

1/4 tsp dried mustard

1 large tomato, diced

1/2 tbsp tomato paste

1/4 tsp red pepper flakes

salt and pepper, to taste

2 eggs

parsley

Directions: 

Pork several holes into the skin of the eggplant. Place on a baking pan and bake for 35 minutes at 400 degrees. Afterwards, let eggplant cool before scooping out flesh and mashing with a potato masher. Set aside.

In a deep skillet or pot, heat up olive oil. Add in garlic cloves and sauté for 5 minutes. Add in curry and mustard, stirring for 30 seconds. Add in eggplant flesh. Let cook for 10 minutes, stirring often. Add in tomato, tomato paste, red pepper flakes, salt, and pepper. Cook, occasionally stirring, for another 10 minutes. Move mixture to side of skillet/pot and crack in eggs. Allow to cook fully and scramble before mixing with the eggplant mixture. Place mirza ghassemi serving bowl and sprinkle with parsley for a garnish.

African Peanut Butter Stew

Growing up, I absolutely hated the taste of peanut butter. Crazy right? I blame school lunches for this. You see, my parents would not allow me to buy lunch from school (and with good reason). Instead, I had to bring a peanut butter sandwich everyday. Now, in the mind of an elementary student, bringing lunch from home was considered “uncool,” especially when it was the same thing day after day. The fact that the peanut butter stuck to the roof of my mouth did not help either. Eventually, I just refused to eat sandwiches. This started a brutal war with the class lunch aid who would watch over me and threaten to send me to the nurse if I did’t eat. In retaliation, I used to stick the sandwich in my friend’s empty potato chip bag and have her throw it away for me. I even looked up in the constitution if I had “the right” to not eat a sandwich.

Now, I very much regret the fact that I threw away those sandwiches because I hate it when people throw out their food. Unfortunately, my bad experience with peanut butter made me avoid it for years. The good part of this story is that I tried it again a few years ago and now I love it! I believe my tastes buds are now trying to make up for lost time 🙂

In the summer, I made Zimbabwe Greens. I was so in love with the idea of adding peanut butter to a main dish, that I tried it again in this stew:

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African Peanut Butter Stew

Ingredients: 

1 cup arborio rice

1 tbsp olive oil

1 onion, chopped

4 garlic cloves, minced

1 green bell pepper, chopped

2 tbsp jalapeño pepper, chopped

1 tbsp pickled ginger

2 tbsp curry powder

2 cups chicken broth

1 28oz can whole plum tomatoes with juice

1/2 cup organic peanut butter

1 sweet potato, cooked

salt and pepper, to taste

Garnish: cilantro

Directions:

Cook rice according to box instructions. Meanwhile, in a large pot, heat olive oil. Add in onions and garlic cloves and sauté for 10 minutes. Add and mix in bell pepper, jalapeño pepper, ginger, and curry powder. Sauté for 2 minutes. Add in broth, tomatoes, and peanut butter. Bring to a boil. Reduce to a simmer and crush the tomatoes slightly with the side of a spoon. Cook for 10 minutes. Add in sweet potato and cook for 5 more minutes. Add in salt and pepper. In separate bowls, pour in rice and ladle peanut butter mixture on top. Top with cilantro.