Zucchini-Lemon Soup. Thai Curries

ZUCCHINI-LEMON SOUP

This is a very forgiving recipe, and you can adjust the amount of zucchini used according to your appetite and to the desired thickness of the finished product. Although I have included tofu in this recipe, I often make it without tofu altogether and it is delicious that way too.

3/4 lb zucchini squash, sliced but not peeled
1 or two slices onion, chopped, or to taste (less rather than more, in this case)
4 cloves garlic, chopped
zest of half a lemon
4 cups water or low-sodium vegetable stock
crushed chilies to taste
juice of half a lemon
half a pack of soft tofu, roughly cubed


Put all except the lemon juice and the tofu into a soup pot and cook until the zucchini is just done.

Blend the soup with a wand blender but preferably in a blender jug along with the lemon juice and the tofu. The soup should be creamy and a lovely fresh pale green colour. You may need to add a little water to get it to the consistency you wish.

Return soup to the soup pot and reheat gently. Serve garnished as you will - I used cilantro for the soup in the photo because we like the taste and it also goes very well with the lemon.

Variation: you may wish to use fresh or dried herbs along with the zucchini etc. in the soup pot. Italian herbs go well, but be careful not to overwhelm the fresh taste of the zucchini and lemon.

And now for a change of pace :)

THAI CURRIES



Wanting some Thai curry (yes yes, the whole thing with - gasp - coconut milk and all!) I decided to make my own for the first time in ages. The impetus was seeing some lovely fresh Thai basil and some fresh kaffir lime leaves along with lemon grass at our local asian shop. I also picked up some of their tofu - a real treat when we can get it. Stopping at another shop, I got a small jar (yes, I know it's cheating) of Thai
yellow curry paste - the kind without fish paste of creatures of any kind in it. It's good to make your own paste, but this was to be a relatively quick meal and I didn't think I'd have the time. I found organic light coconut milk at my health food store, so all was set.

No real recipe here, except to shred a few kaffir lime leaves, grate some ginger, peel and finely chop the lemon grass, chop a little onion and garlic, and defrost and chop some Thai red chlies which I always have in the freezer. This all went into a large pan with some cubed eggplant, a diced potato, and (a little later so that it didn't get overcooked) a red bell pepper - and of course the Thai basil and enough of the Thai curry paste to make it just right (which in our lexicon means HOT).



By the time the rice was ready, so was the curry!

We've had variations on this over the last week - including one with sweet potato and green snap peas - and it's been lovely every time. I do so love Thai food.

Dry Cauliflower Curry with Dhal

This is something I thought I'd try again (after some years) after having it in New York just over a week ago. (See http://river-rambles.blogspot.com) Well, I had something like it, and this version was indeed good, but I'm going to have to mess around a little with the spices to recreate the original, if that's at all possible. Still, my husband raved about this and we ate every scrap, so perhaps the other we had was simply different :)

DRY CAULIFLOWER CURRY

1 small onion, chopped
2 cloves garlic, minced
1 Tbsp grated fresh ginger root
1-1/2 tsp cumin seeds
1/2 tsp ground fennel
large pinch or more of crushed chilies (to taste)
approx. 1 lb cauliflower (trimmed pieces, a little over bite-sized)
water to cook
pinch of salt, optional
garam masala to taste
2 or 3 spring/green onions, chopped, to be stirred in at the end
handful fresh coriander leaves (cilantro) - optional - to serve
fresh squeeze of lemon to serve

Put the onion, garlic and ginger root into a skillet and add a little water to 'saute' until onion is translucent. Add the cumin seeds and stir until they decide to pop. Add the other spices quickly along with the cauliflwer and, again, just enough water to steam the pieces nicely without overcooking. (The cauliflower in the photo had a bit longer to cook than was needed.) Add the salt if using. You want the cauliflower to be just done, and you want the curry to be pretty well dry, so only allow for enough water to cook - the vegetable should be moist but there will be no sauce.

When the cauliflower is cooked, taste for seasoning and add a shake or two of garam masala. Add the green onions, the lemon juice and stir. Add chopped coriander leaves (cilantro) if you like them and serve.

We had ours, as you see below, without the coriander leaves - which we love - because we found we had none at all in the refrigerator. What a disaster! Nevertheless, it tasted great and I shall be sure to make this simple dish again.



We also made a dhal from an old Australian Women's Weekly cookbook, using red instead of brown lentils. It was excellent.



The thing about dhal is that it keeps so well and it is a nice counter to dry curries because of its usual wetness. Besides that dhal is GOOD!

I think it's so easy to forget that cauliflower is a 'green' vegetable full of all the good things that cruciferous veggies offer and yet low, very low, in calories. Not being as strong in flavour as, say, broccoli, it also lends itself to a variety of flavour additives - spices! - to ring a change on it from time to time. From crudite to soup to main dishes, the humble cauliflower shines.

ASPARAGUS 2 WAYS: Raw Asparagus & Tomato Curry; Spicy Asparagus Stir-fry

Sometimes we have great produce at the Farmers' Market, sometimes not so good. It all depends on the weather, right? But this last while we have been pretty lucky. Recently we had some great stuff available (see above) which we carted back home. Then the question comes: What to make with all this delightful produce! This is what we came up with in our house.

RAW ASPARAGUS AND TOMATO CURRY



Before you run away, remember that asparagus is very VERY tender when eaten young and fresh, and of course tomatoes only need a little coaxing to render up their wonderful juices and flavours. Okay - with me so far?

This recipe is adapted from one by Kate Wood in Eat Smart Eat Raw. Since tastes differ and, in any case, we tend to cut way WAY down on or cut completely out added oils and unnecessary oily ingredients, we didn't try this recipe as originally intended. Instad we came up with the following:

For The Sauce:

4 sundried tomatoes, soaked
3/4 lb tomatoes
1 stick celery
1/4 pound carrots
1 or two thick slices of onion, to taste
1 red thai chili
2 Tbsp garam masala, or to taste
a little liquid (soaking liquid from the sundried tomatoes will do fine)

For the Vegetables:

1/4 lb carrots, peeled into long 'noodles' with a vegetable peeler
1 bunch young asparagus (around a dozen stems), cut into bite-sized pieces
4 mushrooms, sliced
1/4 lb spinach, finely shredded
2 tsp pumpkin seeds/pepitas
1 ounce sprouts (I used mixed 'salad sprouts') - and save a few more for garnish

I made the sauce first, putting everything into the blender, adding as much of the tomato-soaking liquid as was needed to make blending possible. This should be a nice smooth puree.You can chill this, but I preferred it at room temperature..

Next the vegetables. The only trick here is the carrot preparation, and that's easier than it looks. Simply use a vegetable peeler and peel thin strips down the carrot to make 'noodles'. When you can't peel any more, chop the tiny nub that's left as best you can and start on the next carrot.

See them below:



Add all these lovely carrot 'noodles' to the rest of the veggies, mixing them into a bowl. Then dump in the sauce.



The sauce is wonderful, but you may want to taste for more seasoning. It can be as salt and/or as spicy as you want it to be.

After adding the sauce, few stirs to coat all the vegetables with the great curry flavours..

That's it. It is easy and it tastes - well - WONDERFUL! Try it :)


For my next trick, I'll just give you my standard

SPICY ASPARAGUS

(serves 2 for a light meal)

This is cooked, I assure you, although 'stir-fried' is an exaggeration, since I prefer to stir-steam (you know what I mean).



This recipe was inspired by a very similar one in Madhur Jaffrey's _World Vegetarian_ cookbook. The dish is from Hong Kong.

In this version, oil is at a minimum and the flavours at a maximum ;=) Since this was for a light meal I used only one bunch of asparagus for the two of us. Obviously, all measurements are to taste, but if you really don't like spicy food this just won't taste the same without lots of ginger, chillies and garlic.

1 bunch fresh asparagus, trimmed and cut into 1-1/2 inch pieces
A little water or stock to 'sautee' the vegetables - or you can use a little oil if you prefer
3 thin slices of ginger, peeled and finely chopped
4 garlic cloves, finely chopped
1 or 2 dried hot red chillies, crumbled
2 Tbsp (or so) vegetable stock
1 Tbsp soy sauce
1/2 tsp brown sugar
salt to taste
1/2 tsp sesame oil (optional for those cooking low fat)
1/2 tsp sesame seeds for garnish and flavour
springs of cilantro for garnish and flavour

Soak asparagus in cold water to keep crisp while chopping the other ingredients. Put stock (or oil) in skillet/fry pan over high heat and stir in ginger, garlic, and crumbled chillies. Stir well and then add asparagus pieces (well drained) and stir quickly to coat with spices. Add the extra stock, soy sauce, sugar and salt and when it comes to the boil (almost immediately!) turn the heat to low and cover for about four minutes, being careful not to let it burn. Remove cover. Asparagus should be almost but not quite cooked - in the Chinese way. The liquid should be absorbed, but if not let it evaporate over the heat. Add the sesame oil (if used) and stir. Garnish with sesame seeds and cilantro and serve over steamed brown rice.

Note, timing is approximate and depends on the weight of your pan and the heat of your stove. The point is: don't let is burn, don't let it go limp, whatever you do. The vegetables should be hot but not losing their very crisp texture.

Enjoy!

.

Potato, Pea and Mushroom Curry

POTATO, PEA AND MUSHROOM CURRY (INDIA)

This recipe had its origins around 25 years or more ago with one by Charmaine Solomon. It has then of course been transmuted somewhat :)

3/4 lb small red potatoes (the kind that look the size of new potatoes)
3/4 lb mushrooms (button and cremini is what I use, mixed)
1 cup peas, shelled (ok to use frozen - but save them for the last ten minutes)
1 smallish onion, chopped
2 cloves garlic or to taste, finely chopped
1/3 cup or so chopped fresh coriander / cilantro leaves
1 Tbsp or to taste grated ginger root
1-1/2 tsp turmeric powder
1/4 tsp cayenne or to taste
3/4 cup of water
1/2 tsp sea salt or to taste
1-1/2 tsp garam masala (your own mix or a good commercial blend)

Scrub the potatoes and if there are any larger ones halve them to about the size of the button mushrooms. If you only have larger potatoes, that’s okay - just cut them lengthways a couple of times and then across to the same rough size as the button mushrooms.

Wipe the mushrooms and, if there are larger ones, halve them. But the dish requires a chunky look rather than a ‘chopped’ look.

Put the onions in a large skillet over medium-high heat and cook in a little water (or, if you prefer, you can use a couple of tsp olive oil) until they start to go translucent. Add the garlic and the ginger and throw in the the coriander leaves and give it a stir around for one minute or two. Add the turmeric and cayenne. (If you’re not sure about how ‘hot’ this will be with the cayenne, you can add a quarter tsp and then, later, add the rest if you think it would be good.) (If you are using fresh peas add them now and stir these quickly with the other vegetables). Add the water and salt, if using, and cover, lowering heat to simmer, and cook for 15 minutes.



After that 15 minutes, add the garam masala and stir well and, if you have decided to use the frozen peas instead of the fresh ones, add these now. Add a little water if you think it needs it before covering the pan again for another 10 to 15 minutes. You want the potatoes to be just cooked, not broken or mushy.



When the potatoes are done, the liquid should be just about evaporated but the dish should be coated in a light sauce containing the spices. Taste for seasonings and adjust, stir well.

Garnish with more chopped coriander leaves.



You can serve with basmati rice or, like we do, with brown basmati rice - or of course your favourite Indian bread. Add a small ‘salad’ or two and you’re well away!



This one, which we decided to have today, was just tomatoes with chopped onion, a tiny dash of salt, lemon juice and a sprinkle of ground cardamom. The green leaves of course are coriander/cilantro :)

Enjoy!

Curried Vegan 'Chicken' in Tomato and Coconut Sauce

First, dear friends, a warning: This recipe has no added fat - UNTIL you add the coconut milk! You can indeed make it without the coconut milk, you could fake up the coconut milk with a little coconut extract and a soy product which has less fat in it, or you can indulge. In lieu of vegan chikken I often use tempeh or pressed and marinated tofu, but this looks more authentic and the texture is pleasant.

CURRIED VEGAN 'CHICKEN' IN TOMATO & COCONUT SAUCE (SRI LANKA)

This dish was inspired by one from, I believe, Charmaine Solomon many years ago now. Her original recipe was of course not vegan in any way. I have tweaked it to suit our tastes as well as veganizing it :) Note: the dish is from Sri Lanka, and although it doesn't have the couple of dozen red chillies that I am told would have been in the original, it is still HOT and SPICY.

For two persons:

1/2 pkg fake chikken strips (or more if you're hungry), cut into bite-sized pieces

1/4 tsp fenugreek seeds
10 curry leaves (these are an aromatic leaf, used in some curries; I get mine dried)
1 onion, chopped finely
3 cloves garlic, minced
1 tsp freshly grated ginger
1/2 tsp ground turmeric
1/2 tsp cayenne or ground chillies (ADJUST to taste and expectation)
1 tsp ground coriander seed (or a little more if you really love this taste)
1/2 tsp ground cummin
1/4 tsp ground fennel
2 tsp paprika
salt to taste (1/2 tsp to 1 tsp, but remember the chikken strips are salty and so might the tomatoes be)
1 Tbsp vinegar
1/2 a 14 ounce can of chopped tomatoes, with juice (sodium-reduced if possible)
5 cardamon pods, gently hit to slightly split them
1/2 stick cinnamon
2 big strips lemon zest or 1 stalk fresh lemon grass if you have it
1/2 can thick coconut milk
GARNISH: Lemon or Lime wedges, cilantro (coriander leaves), etc.

Over medium high heat, in a pan to hold the whole recipe: Cut the fake chikken into bit-size pieces and set aside.

Put the ingredients up to (but not including) the tomatoes in a little stock and let them soften and mix their flavours. Stir well.

Now is the time for the rest -

Add the tomatoes, whole spices and lemon zest (or lemon grass), lower the heat to a simmer and cover the pan for around 10 or fifteen minutes or so.

Add the pieces of fake chikken and make sure the pieces are well coated. Warm them through. Then, shortly before serving add the coconut milk and stir BUT do NOT cover the pan while you warm the dish (the dish will otherwise curdle).

Serve with rice and appropriate accompaniments and enjoy!

Mushroom-Coconut Curry

We almost always have mushrooms here, and lately I have been cooking up recipes for which mushrooms are the primary focus. I'm not quite sure where I originally found this one - it was at least 10 or 12 years ago 'and in another country' etc. - possibly it originated with Charmaine Solomon. Because I try, as much as possible, to cook without added fat/oil and without a lot of high-calorie ingredients, I've adapted this recipe so that it won't quite be as Mrs Solomon (or whoever it was) would wish. For example, the soymilk plus cornstarch plus coconut extract replaces the same quantity of coconut milk. In making it for only two persons, the proportions have also changed a bit - and of course seasoning adjusted to my taste. Method is my own. Nevertheless . . . .

MUSHROOM-COCONUT CURRY

* for TWO persons *

1/2 lb (250 g) mushrooms, quartered
3 green onions, finely chopped
2 cloves garlic, crushed and roughly chopped
1 tsp grated ginger (I used some from a jar - not as nice, but it was quick)
6 curry leaves (I used dried. If you don't have these, don't worry. It's a subtle flavour.)
1 tsp (or to taste) of curry powder (your own mix, preferably, or a good commercial blend)
1/4 tsp salt, if you use it, or of course to taste
1/2 tsp garam masala (again, your own mix or a good commercial blend)
1/2 cup low-fat soymilk
1-1/2 tsp cornstarch
few drops coconut extract
2 tsp lemon juice

'Saute' the mushrooms, green onions, garlic, ginger and curry leaves in a little water until softened. Add the curry powder, salt (if used) and mushrooms and continue to cook over low heat, adding a little water as needed, until the mushrooms are softened and the flavours are nicely blended.

Meanwhile, mix together the soymilk, cornstarch and coconut extract.

Sprinkle with the softened mushroom mix with garam masala. Add the soymilk 'coconut' mix and stir until heated through. Remove from heat and stir in lemon juice.

Garnish, if you wish, with a few sprigs of something green or another green onion chopped and another dash of garam masala.

Serve with brown rice.

CHICKPEA CURRY (CROCKPOT STYLE)

We had this for lunch yesterday. It's a favourite here, in some version or other, simple like this one or perhaps with a different bean (red kidney beans are nice, although I prefer chickpeas) and/or with the addition of some chopped vegetables. It should serve 4.

CHICKPEA CURRY (CROCKPOT STYLE)

1 medium onion, diced
2-3 cloves garlic, minced
1 inch ginger, grated
2 or 3 red thai chilies, finely chopped
1 tsp cumin
1-1/2 tsp coriander
1 tsp turmeric
2 cups cooked chickpeas, drained
14 oz diced tomatoes
1/2 tsp garam masala, or to taste
salt to taste
cayenne to taste - if needed

Steam-saute onions, ginger, and garlic for 5 minutes in a little water in a skillet. Place onion mixture and all other ingredients except for garam masala, salt and cayenne in a crock pot. Cook on low for 6-9 hours - or on high for a comparatively less time (3-4 hours, depending on the age of your crockpot).

Before serving, add salt to taste along with the garam masala. If you require more ‘heat’, this is a good time to stir in a little cayenne. Garnish with chopped coriander leaves and serve with brown basmati rice, vegetable dishes, and other accompaniments.

SWEET POTATO & CHICKPEA CURRY, APPLE SALAD

This recipe is adapted from one in Neal Barnard’s Turn Off The Fat Genes (2001), p. 285. Recipes are by Jennifer Raymond.

We halved the recipe, and found that we needed to do quite a bit of fiddling with the spices to get the flavour balance right for us. We also substituted tomato sauce for crushed tomatoes, giving a stronger tomato flavour :)

SWEET POTATO AND CHICKPEA CURRY

1 Tbsp ‘lite’ soy sauce
1 small onion, sliced
1 cup diced sweet potato
1 medium carrot, thinly sliced
1 medium celery stalk, thinly sliced
1/2 red bell pepper, diced
7 ounces (or about half can) tomato sauce (original asked for crushed tomatoes)
1 cup cooked chickpeas/garbanzo beans
1 tsp brown mustard seeds
1/2 tsp turmeeric
1 tsp cumin
1 tsp coriander
1/2 tsp dried ground ginger
1/4 tsp cayenne powder

Brown basmati rice for serving, cooked.

Heat 1/3 cup water and soy sauce and add the oniion and sweet potato. Cook on high for around 5 minutes. Add carrot, celery, and bell pepper and cover for three minutes or so.

Add the tomato sauce (or crushed tomatoes if you prefer), chickpeas and about 1/3 cup water and stir. Add the spices and stir to mix well. Cover, reduce heat to medium, and continue to cook, stirring occasionally. You may need to add a little more water to prevent the mixture sticking to the bottom of the pan.

When the vegetables are tender (around 10 or 12 minutes), your curry is ready to serve with the cooked rice and a salad of your choice. Serves 4.

APPLE SALAD

My APPLE SALAD (above) was a simple one:
1 sliced apple, some thinly sliced raw onion rings, a little thinly sliced cucumber and a spoonful of craisins
dressed in a seasoned rice vinegar and balsamic vinegar (equal amounts)
- but you could make it as elaborate as you please :)

CURRIED PARSNIP SOUP

CURRIED PARSNIP SOUP

A lovely soup for gusty March days - or any time!

This is a HOT AND SPICY* (see below) soup with the strong tang of lemon, which is wonderful if you love, as we do, the tastes of Indian spices (in the garam masala and cayenne) and lemon. Both of these can be adjusted to suit tastes. It owes its existence to several sources, but it is a staple here now and keep avolving a little each time it is made.

1 medium onion, chopped
2 large parsnips, chopped
3 garlic cloves, finely chopped
1/2 - 1 Tbsp garam masala (to taste - try a little at a time)*
1/4 - 1/2 tsp cayenne (or to taste)*
1 rounded Tbsp wholewheat flour
4 cups vegetable stock (homemade, if you have it handy)
grated zest of one lemon
juice of one lemon (OR a little less, depending on size and juiciness of lemon - taste as you go)
freshly ground black pepper
salt? - probably not needed
Garnish: strips of lemon zest and/or chopped cilantro/coriander leaves.

* RE 'HOT AND SPICY' - NOTE ADDED TO ORIGINAL POST 18 MARCH : We like our spicy food, and by that I mean that we have eaten our way around parts of Asia and gobbled the chilies that are sliced, as if they were bell peppers, and strewn profusely on top of some of the already spiced dishes. By 'hot and spicy' I mean BEWARE. Please add your garam masala and cayenne or whatever very carefully, tasting as you go. If you use commercial garam masala mixes, some can be very hot - some less so - and in this they are not unlike commercial 'curry powders' - that is to say they are unreliable in the degree of heat (and btw flavour) you can expect from one brand or type to the next. So, I repeat, if you use these please add them a bit at a time until you get the degree of heat just right.

METHOD:
In a large pan, heat a very little water to cook the onions, parsnips and garlic until softish, stirring for about five minutes. Vegetables should be a little soft but not turning brown. Add the spices and stir well, sprinkle on the flour and stir very well for half a minute and then immediately add the stock, lemon juice and the zest. Taste to establish the degree of sourness you require from the lemon - you can always add more later.

Reduce heat and let simmer for 15 or 20 minutes or until the vegetables are cooked.

Take out a couple of spoonfulls of those vegetables and set aside. You will add them to the finished soup later for texture and interest. (If you prefer a pureed soup, however, you can skip this part and puree the lot. Both are good.)

Either pour the soup into a blender and puree, OR use a magic wand to puree in the pan (watch for splatters if you choose the latter method - there is no magic to avoid burns and stains.). Soup should be lovely and smooth. (As you see above, I chose not to leave chunky bits in mine this time, but to puree the lot. Equally good.)

Re-heat the soup together with those chunkier vegetables you set aside and bring the volume of soup up to 4 cups by adding a little water, if needed.

Taste again for seasoning (Okay? It should not need salt unless you used a salt-free stock)


Serve in heated bowls, add a grind of black pepper and garnish, and cut a nice thick slice of your favourite bread. The one you see here is my homemade wholewheat sourdough, but a slightly sweet quickbread works beautifully too. Very nice and comforting!

CURRIED CAULIFLOWER WITH PEAS

CURRIED CAULIFLOWER AND PEAS

This idea is one I found in Dr Neal Barnard’s _Turn Off The Fat Genes_ (Recipes by Jennifer Raymond). I have adapted it slightly to suit our tastes, but I have left the simplicity of it intact - it would be foolish to try to make it more ‘authentic’ in cooking style, when the whole point would seem to be that it is quick and easy and requires little preparation apart from measuring the spices and chopping the oniion and cauliflower. Despite some misgivings (we tried it at lunchtime today), it was remarkably good and I will probably make it this way again! So easy!!

The original would have made far too much food for us to eat up in several days, so I cut back the amounts.

1/2 large cauliflower, cut into mini-’trees’ rather than florets (ie.bigger and longer)
1/2 tsp ground coriander
3/4 tsp whole brown mustard seed
1/2 tsp ground turmeric
1/2 tsp ground cumin’
cayenne to taste
1/8 tsp cinnamon
1/4 tsp ground ginger
1/2 cup water
1 small onion, chopped
1 cups frozen peas
salt to taste

After rinsing and sectioning the cauliflower, set it aside.
Measure the spices.
Put a small skillet over medium-high heat and roast the spices for about a minute or until
they begin to darken. Don’t let them burn. Set aside.

Put the onions in another skillet large enough to contain all ingredients. Add the water and cook, stirring, over medium-high heat until the onions become soft. Four or five minutes should do it. Stir in the spices.

Now at THIS point you might need to add a little more water so that the spices and onions are in a kind of gravy-like liquid that you can turn the cauliflower in so as to coat the pieces of cauliflower with all these flavours (I did). Put in the cauliflower and keep turning it until they’ve taken on the yellow colour of the spice mix on all sides.

Reduce heat a little and cover and cook until almost tender. (Keep an eye on them, stirring now and then, because you don’t want it to boil dry and burn. Add a tiny bit more water if you think it needs it.)

Then add the frozen peas, stir, and cook until the peas are hot - that should take around a couple of minutes at most.

Salt to taste.

Serve with brown basmati rice, dhal, and kachumber or salad.

OKRA WITH POTATOES (INDIA)

This was our lunch today, accompanied by red lentil dhal and a salad of cucumber, tomato and onion. Decadent!

OKRA WITH POTATOES

This lovely recipe was inspired by one by Madhur Jaffrey - and its origin is of course Indian. The serving size of this dish is easily adjustable, and you can of course play with the spices a bit. This recipe served the two of us generously, and, if doubled or trippled, would keep nicely in the refrigerator for leftovers. It uses garlic but no onion. NOTE: If you prefer your cooking non-fat, omit the oil (I do) and simply throw everything in together - it works just fine, believe it or not!


For Two Persons:

2 Tbsp chopped ginger root
2-3 cloves garlic
t tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1/2 tsp cayenne or more (to taste)
2 Tbsp vegetable oil (or as little as you can get away with) - can be omitted, as per note above.
1/4 tsp brown mustard seeds
1/4 tsp cumin seeds
5 oz (80 g) fresh okra/bindi/ladyfingers, trimmed and cut into 1/2-inch diagonal slices
1 - 5 oz red potato (80 g) - boiled - in 1-in. cubes
2 or 3 canned tomatoes, roughly chopped
1 - 2 Tbsp freshly squeezed lemon juice
1/2 tsp salt (or to taste)
1/2 tsp sugar
1/4 cup coriander leaves / cilantro, chopped, for serving
water as per instructions below



Boil the potato, assemble the spices, trim and slice the okra/bindi. Put the ginger and garlic into a small blender container with a Tbsp of water and blend into a paste, add the next four spices and mix well in a small bowl and reserve.

Select a skillet that will hold all ingredients and add the cooking oil over medium-high heat, then add the mustard and cumin seeds. The mustard seeds will quickly start to pop (stand back!), so turn down the heat to medium-low and add that spice paste you have made (previous paragraph). Give it a quick stir for a few seconds then add the potatoes, okra, tomatoes, salt, lemonjuice, sugar and 1/4 cup water (or a tad more, stirring well to coat all ingredients in the flavours. When the mixture starts to simmer, immediately turn the heat to low and cook for about 10 minutes on low. Test the okra for tenderness (it should not be overcooked) and stir again. The dish will be moist but not runny, the potatoes having thickened the sauce and all the spices, tomatoes, etc., will have coated the vegetables.

Serve hot, garnished with the chopped coriander leaves / cilantro, with basmati rice (we use brown), dhal, and perhaps a small salad / kachumbar dish.

Looks great - good enough to eat - and tastes heavenly.

GREEN BEAN AND POTATO CURRY

OK, this was for lunch yesterday - served with a side salad only - made from scratch. I didn't have green beans in the fridge after all, so I substituted yellow wax beans and it turned out just fine :)

This is an easy fix, although it does take a few minutes for those vegetables to cook. It reheats very nicely the following day.

(If you’re really really in a hurry, you can use canned tomatoes (although they won’t look as pretty as the fresh sliced ones), canned or frozen green beans, and ginger and garlic out of a jar. The vegetables will take less time to cook, especdially if you cut the potatoes into a smaller dice. Making it from scratch, obviously, tastes nicer.)

GREEN BEAN AND POTATO CURRY (INDIA)

1 Tbsp canola oil
1 tsp cumin seeds
1 tsp brown mustard seeds
1 tsp crushed red chilies - or use whole fresh ones, to taste
3 or 4 fresh tomatoes, sliced
1 tsp salt or to taste
1-1/2 tsp fresh gingerroot, finely chopped
1 tsp crushed garlic
1 tsp cayenne pepper - or to taste
1/2 lb fresh green beans, cut in 1-inch lengths
2 medium-sized potatoes, peeled and diced
1-1/4 cups water
Garnish: chopped cilantro leaves, finely chopped fresh green chilies

Heat the oil in a large pan, add the cumin seeds and mustard seds together with the chilies, stirring well. The seeds will start to pop - stand back! Quickly add the tomatoes (which will stop those seeds from flying out of the pan) and stir for about 3 minutes or so.

Add the rest of the ingredients, except for water and garnish, to the pan, stirring well for about five minutes.

Add the water and reduce the heat, simmering for 12 to 15 minutes or until everything is nicely tender but not mushy.

Turn out onto a platter, garnish, and serve with hot boiled rice.

Very easy and very good.