Here's how they're getting the nation's capital
into sweet curry, crunchy fried shrimp, and tons of heat.
Not exact matches
two and three hundred acres suddenly appeared cleared of the timber, and enclosed by rustic fences, with a few temporary huts run up in the centre, and all the surrounding area divided
into patches of Indian corn, coracan, gram, and dry paddi: with plots of esculents and
curry stuffs of every variety, onions, chillies, * yams, cassava, and
sweet potatoes.
Large spaces in the forest of two and three hundred acres suddenly appeared cleared of the timber, and enclosed by rustic fences, with a few temporary huts run up in the centre, and all the surrounding area divided
into patches of Indian corn, coracan, gram, and dry paddi: with plots of esculents and
curry stuffs of every variety, onions, chillies, * yams, cassava, and
sweet potatoes.
Last night for dinner I cooked up leftover butternut squash
curry and turned it plus the delicious eggs
into a quiche using shredded
sweet potatoes as a crust.
1 pound of carrots, chopped 1 pound of
sweet potatoes, peeled and chopped
into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon
curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons
curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed
sweet potatoes, peeled and cut
into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
Ingredients: 1 medium
sweet potato per person, sliced lengthwise
into quarters and then halved or quartered again depending on size / 1/2 t cornstarch, 1/2 t salt, 1/8 t chipotle powder, cumin, or
curry per potato, pepper to taste / 2 T olive oil per potato
Throw onion flakes, granulated garlic, broth powder, turmeric,
curry powder, frozen artichoke hearts,
sweet potato cubes and corn onto a saucepan or
into a small pot.
Like the Mango BBQ Beans, the mango in this
curry melts
into oblivion leaving its
sweet remains behind.
Recipe for Parsi Brown rice to serve with Dhansak — Lightly golden in colour, mildly
sweet and fragrant from the whole spices that are coaxed to release their aromas
into hot ghee, this rice dish pairs well with most spicy Indian
curries
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons
curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1
sweet potato, cut
into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
4 medium - sized
sweet potatoes, peeled and cut
into 1 - 2 ″ chunks 3 shallots, peeled and chopped 4 garlic cloves, peeled and minced 1 tbsp freshly grated ginger root 2 tsp
curry powder 3 - 4 cups chicken stock 1 tbsp extra-virgin olive oil (or virgin coconut oil) 1 can coconut milk
Blending part of the
sweet potatoes
into the broth of this hearty dish yields a rich, creamy
curry base without an excessive amount of coconut milk.
2 tablespoons extra virgin olive oil 2 cloves garlic, minced 1 medium onion, diced 1 medium red bell pepper, diced 1
sweet potato, peeled and chopped
into bite sized chunks 2 tablespoons red
curry paste 1 (14 ounce) can unsweetened coconut milk 4 cups vegetable broth 1 (13 ounce) package Ling Ling Asian Kitchen Potstickers 2 heaping cups fresh spinach Juice from one lime Fresh cilantro, for garnish
Spicy chicken nasi goreng 3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium - hot
curry paste 2 skinless chicken breasts, sliced
into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick
sweet Indonesian soy sauce), to serve 1.
3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium - hot
curry paste 2 skinless chicken breasts, sliced
into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick
sweet Indonesian soy sauce), to serve 1.
They can easily be added to your salad of the week, but for something a bit more different, add them
into a
curry - flavoured
sweet potato hummus for a filling dip or sandwich spread.
Food editor Paul Grimes is used to getting ribbed by his colleagues for sneaking
curry powder
into his desserts — he loves the air of mystery it lends to
sweets — but these cookies received unanimous acclaim.
1 small bunch mint (about 6 sprigs) About 2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons
curry powder (SoupAddict used a combo of madras and yellow
curry) 1/2 teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut
into 1 - inch cubes and patted dry Salt, freshly ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart -
sweet apples, such as Gala or Honeycrisp, peeled, cored and diced
1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red
curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow
sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut
into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
1 1b Brussels sprouts, trimmed and halved 1 medium kabocha squash, cut
into 1/2 inch cubes (600g) 1 cup fresh cranberries 1 apple, chopped (optional, but good, I used a Granny Smith) 1 medium yellow onion, chopped 1 tbsp extra virgin coconut oil 1.5 tbsp balsamic vinegar 1/2 teaspoon
curry powder (I used Penzey's
sweet blend) sugar, to taste (I didn't add anything) salt and fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)
Red lentils have a nutty, almost
sweet flavor and cook down
into a savory mush, so they are perfect for Indian dal or
curry, thickening soups, as a nest for baked eggs, and more.
Soup 1 tablespoon olive oil 1 1/4 pound
sweet potatoes (3 ea), peeled and cut
into 3/4 - inch pieces, 5 1/2 -6 cups 1 red onion, chopped, about 3 cups 1 tablespoon Thai red
curry paste 2 cups chicken or vegetable broth, low sodium 1 can (13.5 fl.oz) coconut milk, about 2 cups
You might not think of
sweet potatoes in a stir - fry, but after you spiralize them
into curly pieces, they're the perfect ingredient for a super-quick
curry.
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red
curry paste (I used Thai Kitchen brand) * 1 large organic
sweet potato, chopped
into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped
into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped
into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
It's good for
sweet and savory foods: I use for my daily breakfast chia pudding bowls and stirred it
into a lentil
curry with excellent results.
For the ideal crispy - creamy balance, cut winter squash, carrots, or
sweet potatoes
into bite - size pieces, then toss with olive oil, salt and pepper, and a dab or two of harissa or a shake of
curry powder.
For a
sweet - savory dinner party appetizer, mix some hot sauce or
curry powder
into the caramel sauce.
Salty soy sauce mixed with
sweet rice wine (aka mirin) is the ideal simple base for Asian stir - fries and teriyaki sauce, but also works equally well mixed
into spicy tofu crumbles,
curries, and braised short ribs.
1 pumpkin or squash, cut
into wedges 200 g
sweet potato, cut
into wedges 3 tablespoons of coconut oil, melted 1/4 teaspoon turmeric 1/2 teaspoon
curry powder 1/4 teaspoon ground cinnamon 1/2 teaspoon sea salt
1 tablespoon coconut oil 1 yellow onion, diced Pinch of salt 8 carrots, peeled and chopped
into 1 / 2 - inch chunks 1
sweet potato, peeled and cut
into1 / 2 - inch cubes 3 cups vegetable stock 2 tablespoons green or red
curry paste 2 teaspoons yellow
curry powder Salt and black pepper, freshly ground (to taste) Juice of 1 lime 14 - ounce can of coconut milk Toasted cashew bits, to garnish Cilantro, to garnish
ingredients 1 clove garlic, minced 1/2 to 1 small jalapeno, seeded and finely chopped 2 teaspoon red
curry paste sea salt, to taste Juice of one lime 1/2 tablespoon coconut oil 1 tablespoon coconut nectar, yacon syrup or 2 - 4 drops of plain or lemon stevia to taste 1 cup coconut milk (full - fat Native Forest, Nature's Value or Arroy - D) 1/2 red onion, chopped 1 red bell pepper, chopped 1
sweet potato, peeled Basil, cut
into thin strips
1 onion, chopped 2 cloves garlic, crushed 2 tablespoons extra virgin olive oil 1/2 - 1 teaspoon
curry powder 1 teaspoon cumin 1/2 teaspoon coriander 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon turmeric 1/2 teaspoon salt 1/2 butternut squash, peeled and cut
into small cubes 3/4 cup water 1 large
sweet potato, peeled and cut
into small cubes 1/2 head cauliflower, cut
into small florets 3/4 cup frozen organic peas 1/2 teaspoon garam masala Cilantro, optional
Other local delicacies that you might want to try include «pudding and souse» (
sweet potato formed
into a «sausage» served with pickled pork), a range of tasty
curries, or pepperpot, a slow - cooked beef and vegetable stew.