curry

{Recipe} Baby Eggplant & Potato Curry

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I had planned to write a more personal post today however after a crazy weekend of solo parenting (Neil was away at a conference for work) I am running on fumes and have a number of deadlines to meet for work, baby yoga today and oh yeah that whole finding time to sleep thing.  I will be back with an update soon but until then here is a recipe to keep you busy.

While shopping at the farmers market I came across the cutest baby eggplant and I knew I just had to pick some up.  I decided to pair them with a few other farmers market finds which included yellow beans and new potatoes and cook them all up in a yummy curry coconut broth.
Serves 4-6

Ingredients

  • 1 medium onion, diced
  • 3 carrots, peeled and diced
  • 1 lb yellow beans or green beans, rinsed and halved
  • 1 lb whole new potatoes quartered, rinsed
  • 1.25 lbs baby eggplants, stems removed
  • 1 tablespoon red curry paste
  • 1 vegetable bouillion cube
  • 2 (15oz) cans of coconut milk
  • 1 teaspoon umeboshi plum vinegar (optional)

Directions

  1. Heat a large heavy bottom pot over medium-high heat; add the 1/4 cup water and onion and carrot, cover and cook 7 minutes.
  2. Stir in the potatoes and beans, cover and cook for 8 minutes.
  3. Stir in the eggplant and red curry paste. Then stir in the boullion and coconut milk.
  4. Bring to a simmer and then cover and cook on medium for 15 minutes.
  5. Stir in the umeboshi plum vinegar (if using). Return the lid and cook for 10 more minutes or until vegetables are tender.
  6. Serve with brown rice or your favorite grain.

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Over on Naturally Family we take a look at our past weekend in numbers.

Recipe Of The Week: Curried Lentil Orecchiette

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I have finally stepped back into the kitchen and I am doing some real cooking again! Last night I was in the mood for something warm and creamy.  I debated making a pasta with “cream” sauce and then I remembered I had coconut milk and curry leaves so I decided to make a curry pasta dish that ended up being so delicious; I can’t wait for lunch today!

Serves 4

Ingredients:

  • 2T Canola oil
  • 1t Mustard seeds
  • 1t Fenugreek seeds*
  • 1/2 cup Curry leaves*
  • 1/4t Turmeric
  • 1/2t Chili powder
  • 1t Curry powder
  • 1 medium onion, diced
  • 1 green chili, minced
  • 2 cups green cabbage, chopped
  • 3/4 cup Red lentils
  • 1-15oz can Diced tomatoes (no salt added)
  • 1-15oz can Lite coconut milk
  • 1/4t Ume plum vinegar or red wine vinegar
  • 1/4-1t Cayenne pepper (optional)
  • Salt and pepper to taste
  • 4 Servings of Orecchiette or other pasta, cooked according to directions

Directions:

In a large saute pan heat the oil over medium-high heat.  Add in the mustard seeds and fenugreek seeds and toast until they start to pop, about one to two minutes; then toss in the curry leaves and cook for one minute. Stir in the curry powder, turmeric and chili and stir to combine.  Stir in the onions, chili and cabbage and saute until the vegetables start to soften and are lightly browned. Stir in the red lentils and tomatoes and then the coconut milk.  Bring to a boil and then reduce to a simmer for 15 minutes.  While the lentils are cooking cook your pasta according to the directions.

Stir the vinegar and cayenne into the lentil mixture and add salt and pepper to taste.  Cook for 5 more minutes or until the lentils are softened.  Once the lentils are soft stir in the cooked pasta and serve!

*If you do not have curry leaves or fenugreek seeds you can omit them; the dish will not taste the same but it will still be delicious.  Feel free to add an additional 1/2 to 1 teaspoon of curry powder.

 

Reminder: I just wanted to encourage you to read my Yoga Aid Challenge post and donate any products (gently used or new) or services to my auction to raise money for Off The Mat.

Coffee Daze

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Today the Hubz and I woke up early and headed down to Maglianero Cafe to get down to work on my long to do list.  I started with a slow drip Guatemalan coffee and the Hubz a Rooibos iced tea.  Both were really delicious.

I got down to work on a few freelance articles and the Hubz worked on my website before he headed out for a massage and my friend Laura met me for another coffee.  This time I got a soy cappuccino; I wasn’t a fan, I wish they would use something other than Eden Organic Soy Milk. The flavor of Eden Organic is a little off putting, it gets almost sour tasting- YUCK!

After coffee the Hubz and I headed home for lunch (salad with Gardein “chicken”, veggies and lemon dressing).  All of the coffee put me in a bit of a daze so I did a bit of power yoga to re-energize myself and was back t0 work for the remainder of the afternoon.  I finally stopped to make some dinner; a curry lentil pasta dish which I will post the recipe for tomorrow.

Now i’m back to work, once again.

Lastly, I just wanted to encourage you to read my Yoga Aid Challenge post and donate any products (gently used or new) or services to my auction to raise money for Off The Mat.

Rootin For The Curry

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This afternoon was spent with my nose in the books while sipping on an extra large earl grey iced tea at my second home- the coffee shop.  I am in my third week of my health counseling program and I am loving it. I had my first meeting with my health counselor last night and it went really well, a little awkward but it was fine. I one session a month so hopefully next months session with be even better!

By 4pm I was feeling hungry and I knew that if I went home and ate an early dinner that I wouldn’t be as motivated to workout so the hubby and I decided to have a light pre-workout snack.  I picked up some roasted Brussels sprouts and a corn salad for us to share.

After our 40 minute commute home (I can’t wait for them to be over) my tummy had settled and I was ready to take on Jillian Michaels 30 Day Shred.  I knew going into it I was guaranteed to get my ass kicked especially since I challenged myself to level 3, but I was pumped and ready to go.

Just as I predicted my ass was handed to me but it felt great! I can’t even imagine doing the P90X or Insanity workouts if this video challenges me- however I am interested in trying the P90X.  After my workout I took my jelly legs to the kitchen to heat up the curry I made this morning and serve it up with the brown rice that I put in the rice cooker while I did my workout.

Rootin’ Veggie Curry

Ingredients

  • 1T olive oil
  • 1 small celeriac, peeled and diced
  • 2 kohlrabi, peeled and diced
  • 3 carrots, peeled and diced
  • 1 large onion, diced
  • 1T tomato paste
  • 1t chili powder
  • 2t curry powder
  • 2t cumin powder
  • 1/2t paprika
  • 1/2t salt
  • 1/4t pepper
  • 1/4t tumeric
  • pinch of cayenne
  • 1 cup red lentils
  • 4 cups vegetable broth

Directions:

In a large pot over medium-high heat the oil and then add the onions and saute for 5-7 minutes until they begin to get slightly browned, but not burnt. Stir in the celeriac, kohlrabi and carrots as well as the tomato paste and add the spices.  Stir together until everything is evenly coated and then add the vegetable broth and lentils.  Bring the curry to a boil and then cover and turn down to low and allow to simmer for 30 minutes.  Check the vegetables and seasoning.  Serve with brown rice or naan.

After dinner we watched a little Modern Family and enjoyed a bowl of strawberry banana ice cream it was delicious!

  • 2.5 frozen bananas
  • 5 strawberries
  • 1 cup chocolate almond milk

Blend to soft serve and top with chocolate flakes.

Q: what is your favorite dessert?