Sunday, October 17, 2010

More Curry and an EASY Dessert

Vegetable Curry

You really don't miss meat in this at all.
And if you want, it would be good to add diced chicken.

1 14.5 oz can diced Tomatoes (pulsed in blender or food processor)
3 T Canola Oil
4 tsp sweet or mild Curry Powder
1 tsp Garam Masala
2 Onions, minced
12 oz. Red potatoes (diced)
3 Garlic Cloves, minced
1 Tbl grated or minced ginger
1 Tbl Tomato Paste
1 Serrano Chile, stemmed, seeded and minced
1/2 Head Cauliflower
1 1/4 C water
1 Can Drained Chickpeas
1 1/2 C Frozen Peas
1/2 C Plain Low-Fat Yogurt
1/4 C Chopped Cilantro

1) Heat 2 Tbl of Oil in Dutch oven (I just used a large stock pot) over med-high heat. Add curry powder and garam masala, and cook until fragrant. Add onions and potatoes and cook, stirring occasionally. About 10 minutes.
2) Reduce heat to med. Clear center of pot, stir in remaining oil, garlic, ginger, tomato paste, and chile. Cook until fragrant (about 30 seconds). Add cauliflower and cook, stirring occasionally until the spices coat the florets, about 2 minutes.
3) Stir in processed tomatoes, water, chickpeas, and 1/2 tsp salt. Scrape up any browned bits. Bring to simmer, cover and cook, stirring occasionally until veggies are tender. (about 15 minutes)
4) Stir in peas and continue to cook until heated through (or by the steamed variety and quickly cook them in microwave). Turn off heat, stir in yogurt and cilantro and season with salt to taste. Serve over Brown or Brown Basmati Rice! YUM!
Recipe from: America's Test Kitchen Light and Healthy


EASY, EASY Blueberry Apple Crumble

Picture from

4 Apples, peeled and sliced or diced (you choose)
2 Cups Frozen Bluberries (or mixed berries)
2 Tbl nonhydrogenated spread (like smart or earth balanance)
2-3 Tbls Maple Syrup or Agave Nectar or Honey
1/2 tsp Cinnamon
1 Tbl Cornstarch
1 Cup Granola
(I also added some slivered almonds)
1 Tbl Sugar
Vanilla Yogurt or Frozen Yogurt of choice

1) Heat margarine in skillet, Add apples and saute frequently for about 4 minutes.
2) Add Berries, syrup, and cinnamon. Cook until Berries have started to burst and apples are just tender, 3-4 minutes longer.
3) In small container combine cornstarch with enough cold water to dissolve. Stir into the skillet. Cook briefly, just until the sauce is thickened. Remove from heat.
4) Heat a smaller skillet. Add Granola, (nuts if using), and sugar and toast over medium heat, stirring frequently until mixture turns a shade darker and smells nutty and sugar has coated it.
5) Serve up Fruit mixture in bowls and top with granola and yogurt. YUM!!!!

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