Coconut Red Lentil Soup

1 cup (7 oz) yellow split peas
1 cup (7 oz) red split lentils (masoor dal)
7 cups water
1 medium carrot, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons butter or ghee
8 green onions (scallions), thinly sliced
1/3 cup (1.5 oz) golden raisins
1/3 cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
One small handful cilantro, chopped
Cooked brown rice or farro, for serving (optional)

1. Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
2. In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.
3. Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency.
4. Ladle soup over 1/2 cup of warm farro or brown rice. Sprinkle each bowl generously with cilantro and the remaining green onions.

Serves 6.

Prep time: 10 min - Cook time: 35 min

Source: http://www.101cookbooks.com/archives/coconut-red-lentil-soup-recipe.html

Try #1 - March 2014
This was really good!  Even the kids liked it.  I didn't even use fresh ginger, green onions, or cilantro, and there was still plenty of flavor.  

Chickpea Curry

2 Tbsp canola oil
1 1/2 cups thin yellow onion wedges
3 cloves garlic, pressed
3 Tbsp peeled, grated ginger
3/4 tsp cumin seeds
2 cups (12 oz) fresh or canned diced tomatoes with their juice
2 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp ground coriander
kosher salt
2 cups (10 oz) cubed Yukon gold potatoes
5 cups (35 oz) cooked, drained chickpeas
1/4 cup chopped fresh cilantro
2 Tbsp lime juice

1. Heat a large saucepan over medium-high heat and add the oil. When the oil is hot, add the onion, garlic, and ginger, and saute until the garlic starts to brown, 1-2 minutes.
2. Add the cumin seeds, tomatoes, garam masala, tumeric, coriander, and 2 cups of water, season with 1 tsp salt, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes.
3. Add the potatoes and chickpeas, and continue to simmer until the potatoes are tender, 15-20 minutes longer.
4. Season to taste with salt and mix in the cilantro and lime juice. Transfer to a warmed serving bowl and serve right away. Pass the rice and raita at the table.

Note from cookbook: "This vegetarian curry is awesome after it sits for a day and the chickpeas have time to absorb the flavor of the spices. Spoon it over hot, steam basmati rice so you can fully appreciate the flavors in the sauce. If you like a bit of heat, add some minced serrano chile. Serve with spoonfuls of raita for a cooling contrast."

Source: Family Meals: Creating Traditions in the Kitchen

Try #1 - March 14, 2011
This was good, not great. To me it wasn't really a stand-out curry, but it was easy to make, and a good vegetarian option. I did make it a day ahead of time, and reheated it in the oven. We served it with raita, over white basmati rice. I think this would have been better with the addition of naan.

Chicken and Apple Curry

8 skinless, boneless chicken breasts (I prefer chicken thighs, and 3-4 is plenty!)
3 Tbsp butter
2 small onions, chopped
2 apples - peeled, cored and finely chopped
1 Tbsp curry powder
3 Tbsp all-purpose flour
1 cup hot chicken broth
1 cup milk
1 tsp salt
Pepper to taste

1. Preheat oven to 350 degrees F.
2. Saute apple and onion in butter until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
3. Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

Source: allrecipes.com

Try #1 - December 29, 2010
This was excellent. Nathan and the kids loved it, and it would be great to feed a larger crowd as well. The curry sauce was creamy and spicy. I chopped up 3 chicken thighs and cooked them in a separate pan (most of the way through) instead of putting them raw into the baking dish. (Eight chicken breasts seems like a lot for this recipe!! I think if I used this many I would have to double the sauce.) I also added potatoes to the apple/onion mix while I was sauteing them. I didn't cook the potatoes all the way through in the pan, and it took about 30 minutes in the oven to get them cooked. We served it over brown rice, with a side of peas.

Try #?? - June 27, 2011
This has become a family favorite. We've made it several times, and I don't bother to bake it anymore - I just do it all in the skillet and let it simmer for a while. It's simpler, faster, and less dishes. Chickpeas (as well as potatoes) are another good addition to this dish.

Pumpkin Coconut Curry

From allrecipes.com

2 skinless, boneless chicken breast halves - cut into small chunks
1 teaspoon poultry seasoning
1 tablespoon olive oil
1 (2 pound) sugar pumpkin -- peeled, seeded and cubed
1 tablespoon butter
1 onion, chopped
2 cloves garlic, chopped
1 (1 inch) piece fresh ginger root, finely chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 pinch ground turmeric
1 teaspoon red pepper flakes
1/2 cup canned coconut milk
1 1/2 cups chicken broth
salt to taste

1. Season the chicken pieces with poultry seasoning and set aside. Heat the olive oil in a large skillet over medium heat. Add chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from the heat and set aside.
2. Melt the butter in a separate skillet over medium heat. Add onion, garlic and ginger; cook and stir until onion is transparent. Season with coriander, cumin, turmeric, and red pepper flakes. Continue to cook and stir until spices are fragrant. Add pumpkin, cooked chicken, coconut milk and chicken broth. Season with salt to taste. Cook for 15 to 20 minutes over medium heat. Serve over rice or noodles.

Try #1 - November 2010
This has probably been my favorite pumpkin recipe so far. Delicious, creative way to use pumpkin!

Pakistani Kima

From "More-with-Less"

3 Tbsp butter (I used 2 Tbsp)
1 cup chopped onion
1 clove garlic, minced
1 lb ground beef (I used 3/4 lb ground turkey)
1 Tbsp curry powder
1 1/2 tsp salt (I used 1 tsp and that was plenty for us)
dash pepper
dash each cinnamon, ginger, and tumeric (I omitted the tumeric since I don't have any)
2 cups cooked tomatoes (I used 20 oz diced tomatoes)
2 potatoes, diced
2 cups frozen peas or green beans (I used both)

Saute butter, onion, and garlic in skillet. Add ground beef and brown well. Stir in remaining ingredients. Cover and simmer 25 minutes. Serve with rice.

Try #1 - August 31, 2010
Great flavors! I didn't have any potatoes so I added some carrots instead. Still turned out great. This dish is a good twist on some standard ingredients I usually have around the house. I will make it again!

P.S. Equally as good (if not better) as leftovers!

Chicken Curry Salad

I made this for Abby's dedication picnic last summer, and don't remember where I got the recipe... but it was good!

2 quarts chicken breast, cooked and coarsely cut (2 1/2 to 3 lbs uncooked)
1 can (20 oz) water chestnuts, diced
2 lbs seedless grapes
2 cups celery, sliced
2-3 cups slivered almonds, toasted, divided
3 cups mayonnaise
1 Tbsp curry powder
2 Tbsp soy sauce
2 Tbsp lemon juice
Boston or bib lettuce
1 can (1 lb 13 oz) pineapple chunks

Mix chicken with water chestnuts, grapes, celery, and add 1 1/2 to 2 cups almonds. In separate bowl, mix the mayo with curry powder, soy sauce, and lemon juice. Combine mayo and chicken mixture, chill for several hours. Spoon into nests of Boston or bibb lettuce. Sprinkle with remaining toasted almonds and garnish with pineapple chunks. Makes 12 generous servings.

Can also serve with warm naan.

Vegetarian Moroccan Stew

Tried the Moroccan dish again tonight, with some significant changes:

3 russet potatoes, diced
3 sweet potatoes, peeled and diced
3 carrots, cut in whatever shape you'd like
1 red pepper, chopped
1/2 cup dried fruit (apricots and raisins)
2 cans garbanzo beans, drained
2 tablespoons soy sauce
2 tablespoons curry powder
1 (15 ounce) can coconut milk
1/2 cup orange juice
Salt to taste
Whole wheat couscous

1. Place potatoes and carrots in a large stockpot (I used our kazan). Add peppers and dried fruit. Add garbanzo beans. Drizzle soy sauce and sprinkle curry powder over beans; toss with beans until coated. Add coconut milk and orange juice around the edge of the pot, and bring to a boil. Cover, reduce heat and simmer for 45 minutes to an hour, or until potatoes and carrots are tender. Add salt to taste.
(Alternate: Place all ingredients in crockpot and cook 4-6 hours.)
2. Serve over cooked couscous.

Curried Potatoes

From Vegetarian Times, June 2008

1 1/2 Tbsp vegetable oil
2 medium onions, diced (3 cups)
3 cloves garlic, minced (1 Tbsp)
4 large Yukon gold potatoes, peeled and cut into chunks
3 carrots, peeled and cut into 2-inch pieces (1 cup)
2 Tbsp Madras curry powder
1 15-oz can black beans
3 medium tomatoes, coarsely chopped (1 1/2 cups)
1 cup low-sodium vegetable broth
2 jalapeno chiles, seeded and finely chopped (1/4 cup)
1 tsp balsamic vinegar
1 cup water
Salt and pepper

1. Heat oil in large skillet over medium heat. Add onions and garlic, and cook 5 to 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots, and curry powder, and cook 4 minutes.
2. Add beans and their liquid, tomatoes, broth, jalapeno chiles, vinegar, and 1 cup water; season with salt and pepper. Cover and simmer 45 minutes, or until potatoes are flaky and carrots are cooked through, stirring occasionally.

My note: Let stand for 10 minutes before serving.

Try #1 - March 18, 2010
I followed this recipe very loosely, based on what I had...

1 Tbsp butter
1 medium onion
1/2 green pepper
1 heaping Tbsp minced garlic
2 Russet potatoes, unpeeled
2 carrots
1 1/2 Tbsp red curry powder
1 15-oz can black beans
1 15-oz garbanzo beans
1 15-oz can diced tomatoes
1 cup chicken broth
1 jalapeno chile
1 tsp balsamic vinegar
1 cup water
Salt

Served over brown rice with plain yogurt.

Note: At first I thought this dish was rather bland - spicy, but not much flavor. But then I took a little break from dinner to feed William, and when I came back about 20 minutes later for another helping, I found I liked it much better. Plus, I think the sauce had thickened a bit. So, next time I would let the dish stand for 10 minutes or so before serving.

Moroccan-Style Pork Shoulder Roast

From allrecipes.com

4 1/2 pounds boneless pork shoulder roast
2 sweet potatoes, peeled and cut into wedges
8 ounces assorted baby sweet peppers OR coarsely chopped and seeded sweet peppers
1/2 cup dried fruit mix, with apricots, plums and raisins
1 (15 ounce) can lite coconut milk
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons curry powder
1 tablespoon olive oil
Cooked couscous (optional)

1. Trim visible fat from roast. Drizzle roast with soy sauce and rub all sides with curry. Brown roast in hot olive oil in a Dutch oven. Add remaining ingredients around the roast, cover with lid and place in a 350 degree F oven for 1 1/2 to 2 hours or until roast and potatoes are tender.
2. Transfer roast and vegetables to a serving platter. Return pan with sauce to stove top and bring to a boil, cook for about 5 minutes or until thickened slightly. Coarsely shred meat and serve with sweet potatoes and peppers and sauce. Serve over cooked couscous, if desired.

Try #1 - For small group, Feb. 24
I drizzled the roast with soy sauce and rubbed it with curry, then placed it in the crockpot on top of the vegetables (I used 5 smallish sweet potatoes and two red peppers). I put the dried fruit in (minus plums), then poured the coconut milk and orange juice (I used 3/4 cup) around the meat. Set for low heat (8 hrs).

After 5 hours, I added two russet potatoes, a green pepper, and a can of garbanzo beans, because I was afraid it wasn't going to make enough... hopefully the potatoes will cook in time. Update: potatoes cooked no problem!

Final results:
Delicious, but would do a few things differently next time.
#1 The pork was REALLY fatty (and I didn't trim the visible fat beforehand). We ended up having to skim off half a can of fat. Next time I would use a less fatty meat, or cook the meat beforehand (chicken, beef, or lamb would work well) and put it in with the vegetables. (You can see the gross fat pre-skimming... I'll post a better picture the next time we make it!)


#2 The raisins, apricots, and almost all the sweet potatoes pretty much disinegrated into the sauce. It made the sauce delicious and thicker, so maybe that's ok - but it was a little mushy. The russet potatoes stayed together. Maybe next time I would put half of the sweet potatoes in a little later so some of them retain their shape. I didn't mind the dried fruit disinegrating, because I don't really like the texture of them when they're puffed up with liquid (as they were halfway through cooking).
#3 I might try it in our kazan next time, because I think the slow cooking is what made things disinegrate.
#4 The garbanzo beans, potatoes, and green pepper were all excellent additions! You could also add carrots and onions. This could be a vegetarian meal if you doubled or tripled the amount of beans. Click here for my vegetarian version.
#5 Great over couscous! Bread also soaked up the extra juice nicely.

Chicken and Sweet Potato Curry

This came out of some cooking magazine, and it’s one of Nathan’s favorites.
We usually add carrots and peas as well, and serve it over rice to make it last longer.

INGREDIENTS
2 Tbsp vegetable oil
2 medium onions, ½ inch chunks
2 garlic cloves, minced
2 lbs chicken, quartered
1 ¼ lb sweet potatoes, peeled and cubed (1 inch cubes)
4 teaspoons mild curry powder
1 ½ teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon coriander
1 cup water
2 cups canned diced tomatoes
1 cup coconut milk
2 Tbsp mango chutney, finely chopped (optional)
Rice (optional)

DIRECTIONS
1. Preheat oven to 350. In large, nonstick Dutch oven, heat oil over medium heat. Add onions and garlic, and cook, stirring occasionally, until softened, about 7 minutes.
2. Add chicken, sweet potatoes, curry powder, salt, pepper, cumin, and coriander, and stir to coat. Stir in 1 cup water, tomatoes, coconut milk, and chutney. Bring to a boil.
3. Cover, transfer to oven and bake 45 minutes or until chicken is cooked through and sweet potatoes are tender. Serve with rice (optional).

*If you don’t have a Dutch oven, you can do steps 1 and 2 in a large saucepan and then transfer to a casserole dish for step 3.

Note:
This is a family favorite. I've made it many times, and usually just cook it all in the skillet to save time and dishes. If I do it this way, I cook the chicken at the beginning with the onions and garlic. I also often add carrots, green peppers, potatoes, peas, and chickpeas.