Indian Lentil Soup

1/2 cup chopped onion

1 clove garlic

2 tsp. curry powder

1 tsp. crushed coriander seeds (I just use the powder coriander from the store)

1 tsp. crushed cumin seeds (again I just use the cumin powder)

1/2 tsp. ground turmeric

1/4 tsp. crushed red pepper flakes

1 Tbsp. olive oil

5 cups vegetable stock (I have used homemade veggie or chicken stock, or just the store bought chicken stock/broth...it doesn't matter all that much)

4 cups water

2 cups (1 pkg.) dried red or brown lentils (sorted and rinsed)

OPTIONAL: Most times when I make this, I add little diced green peppers (1/4- 1/2 cup) and 1 medium carrot,diced the last 10 min of cook time...just to get in some more veggies)

GARNISH: (non-vegan OPTION): Top with fat free yogurt, plain greek yogurt or sour cream
(vegan option): Drizzle coconut milk over
Chopped cilantro or parsley
Diced avocados
Salt & pepper to taste

Directions:

Saute onion, garlic, herbs, and red pepper flakes in oil (approx. 5 min). Add stock, water, and lentils. Heat to boiling. Reduce heat and simmer, covered, until lentils are tender (about 30 min). 

  

Megan McMahan, Avon IN

Crock Pot Curry

1 T vegetable oil
1 red onion, cut into wedges
5 cloves garlic, minced
1 T (heaping) very finely minced fresh ginger
2 T (heaping) curry powder, hot or mild
1 cinnamon stick
1/2 tsp ground cardamon
1-28 oz good quality crushed tomatoes
salt and pepper to taste

1 pound small red potatoes, unpeeled, cut bite size pieces (or peeled russets cut bite size)
1 medium zucchini peeled and cut into bite size pieces
2 cups of mixed colored peppers, cut into chunks

1 cup Greek yogurt
1 cup fresh or defrosted frozen peas


1. In large nonstick pan heat up oil.  When it shimmers, add onion sauté until soft and golden. Add garlic and spices, stir for 30 seconds, until fragrant (may need to splash with water to prevent sticking), then stir in the tomatoes and bring to a simmer.

2. Season with salt and pepper

3. Put potatoes in the crock pot on the bottom, then top with the rest of the veggies and the tomato sauce you just made..

4. Cook on low for 6-8 hours. 30 minutes before serving, fold in the yogurt and peas.  Taste and see if it needs a little more of any spice or salt.

5. Serve over basmati or jasmine rice, naan bread and a side of chutney.

Red Lentil Soup

Easy to make...serve with some homemade hummus and chips or one of the savory gluten free curry waffles. Yum!

2 c red lentils
4c water
4c chicken broth
1tsp cumin
1/2tsp turmeric
1/2tsp salt
2-3 shakes of paprika

2 cloves garlic, minced
1 large onion, diced
1T olive oil
Juice of 1 lemon (I have also seen recipes use vinegar for acid instead-but I am not sure how much you'd want in there-maybe 2T or so-but if you are in a pinch-try it!

salt and pepper to taste
cilantro or parsley cut up to garnish
diced tomatoes and/or diced peppers to garnish

1. Wash lentils, then combine with broth and water and bring to a boil.  Reduce heat to medium, cover and cook for 30min, stirring occasionally.

2. When lentils are tender, add dry spices.

3. Saute onions and garlic in oil until tender/starting to brown.  Add to soup and simmer for another 5min.

4. Remove from heat and add lemon juice. Ladle in soup bowl and garnish with cilantro or parsley and sere with a wedge of lemon on the side.

Altered from the "Ziyad" Brand Recipe

Curry Chicken Salad (GF)

Got this off of Allrecipes and made a few alternations. SUPER GOOD!

6 slices bacon cooked and crumbled (or approx 1/2 c precrumbled bacon)
3 cups diced (small) cooked chicken breast meat or slow cook 2-3 breasts and shred it
1/2 cup finely chopped celery (optional)
1 cup raisins or golden raisins
1 cup mayonnaise **I substituted 1/2 c with plain greek yogurt & will try total substitution next time-yum!
2 tablespoons red onion, minced

Dressing:
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1 teaspoon curry powder (generous)
salt and pepper to taste

Directions
1. Cook and crumble bacon.
2.In a large bowl, combine bacon, chicken, celery, onions and raisins.
3.Prepare the dressing in a small bowl by whisking together the mayo (or greek yogurt), onion, lemon juice, Worcestershire sauce, curry and salt and pepper. Pour over salad and toss well.

Can put into a pita (GF), serve on toasted bread (GF), a top fresh spinach or romaine with some diced tomatoes etc

Saag Goshth (Creamy Spinach with or without meat) (GF)

10 oz. oz of fresh or frozen spinich (plus a handful more to add while simmeringat the end)
6 cups water
1 onion chopped
4 cloves garlic (fresh, minced or paste)
1 Tbl ginger (fresh, minced or paste)
2 Tbl water
1/4 cup oil (mild oil such as canola or veg.)
8 cloves (ground cloves is fine)
2 lbs. meat (in addition to lamb or chicken, or also panner or meatless, when I go meatless I do put in chicken bullion)
2 medium tomatoes (caned work well also)
1 tsp cayanne pepper (I take this out to make it family friendly and add heat to my own)
½ tsp tumeric
½ tsp cumin seed (I often add garam masala as well to give it additional spice)
½ tsp cinnamon
½ cup sour cream (or plain yogurt, or I have even used coconut milk)
½ tsp cardamon
Salt to taste

Wash and drain spinach. Cook with 6 cups of water, boil for 3 minutes. Remove from heat and cool

Reserve spinach and one cup of liquid and discard the rest of the liquid. Puree the spinach and the cup of liquid in the blender (use more liquid if needed)

Puree the onion, garlic, and ginger with 2 T of water.

In a saucepan, heat the oil on high heat. Add the cloves and the onion puree. Stir fry briskly for 2 minutes, until the puree starts to turn brown. Add the meat and continue to fry for 2 minutes. Lower the heat to medium high and continue frying until the meat starts to brown.

Add the tomatoes, cayanne pepper, tumeric, cumin, cinnamon, sour cream, cardamon, and salt. Stir for a few second and bring to a boil.

Add the spinach puree and stir. Reduce the heat to low. Cover and cook until the meat is tender, throw in the extra handful of spinach. This should take 30-45 minutes.
President Pitcher, Indy

RED LENTIL CURRY

2 cups lentils
1 large onion, diced
1 tablespoon vegetable oil
2-4 tablespoons red thai curry paste
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon minced garlic
1 teaspoon ginger root, minced
1 28 oz can petite diced tomatoes, or crushed tomatoes

1-2 8 oz cans tomato sauce (add this to make the curry go farther, so it’s thinner and easier to serve over rice, or if it’s too spicy for you without it)

DIRECTIONS

1. Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get “scummy”), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).

2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.

3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.

4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.

5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don’t want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately over brown rice.
Katherine Richardson, Indy

RAJMA (RED KIDNEY BEANS) RECIPE (GF)

2 cups Rajma ( Red kidney beans) dry

Salt To taste

1 Pinch Turmeric powder

1 Onions, chopped

5 Garlic cloves, chopped

1 inch Ginger, chopped

1can Green chillies, chopped 

3 Tomatoes, chopped

1/2 tsp Corainder powder

1 Dash Red chilli powder

1/2 tsp Garam masala

2 tbsp Oil

Handful Corainder leaves

Preparation:
Soak rajma overnight. Wash and pressure cook the rajma. Keep aside.

Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown.

Add onions and tomatoes. Cook until masala separates from oil.

Add salt, turmeric powder and mix well.

Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir.

Simmer the flame and cook until a thick gravy is formed.

Remove from fire. Garnish rajma with corainder leaves and serve hot with chapatis or rice.
Alisha Bailey, Indy

Vegetarian Yellow Curry (GF)

1 15-oz can diced tomatoes

1 1/2 cups water

1 15-oz can coconut milk (light or regular)

1 15-oz can chickpeas, drained and rinsed

1 fennel, sliced into 1/4th inch thick slices

2 large carrots, peeled and chopped

1 large garnet yam, peeled and chopped

1 yellow onion, chopped

3 T fresh ginger, chopped

4 garlic cloves, minced

1 red bell pepper, chopped

2 cups broccoli florets

2 tsp ground coriander

2 tsp cumin seeds

2 tsp mustard seeds

1 tsp turmeric

1/4 tsp cayenne

1 tsp salt

1 T canola oil

Prepare all vegetables and set aside.

In a small saucepan over medium/low heat, toast the coriander, cumin seeds and mustard seeds gently for about four minutes to release maximum flavor. After toasting, add the cayenne, salt and turmeric and set aside.

In a large saucepot, combine the diced tomatoes, water, fresh ginger and spice mixture. Simmer for twenty minutes while you saute the vegetables.

Heat the canola oil over medium heat in a large skillet, add the onion and saute for about six minutes, or until the onion is soft and translucent. Add the garlic, fennel, carrot and sweet potato and cook for another five minutes, stirring often.

Blanch the broccoli florets in boiling water for thirty seconds (they will turn bright green). Drain and rinse under cold water. Set aside.

Add the coconut milk to the tomato mixture and then stir in the sauteed veggies, broccoli and bell pepper. Raise heat to a boil, then reduce to a simmer for thirty minutes, or until the carrots and sweet potato are tender. Stir in the chickpeas.

Serve curry on it’s own or with brown or jasmine rice. Cilantro is delicious on top!
(Eastliverun.com)

Channa Masala (GF)

2 15 ounce cans chickpeas, drained and rinsed
2 garlic cloves, smashed and chopped
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 inch knob ginger, peeled and chopped
1 15 ounce can diced tomatoes
3 tbsp tomato paste
1/2 lemon
1 tbsp coriander
1 tsp cumin
1/2 tsp sea salt
1 tsp garam masala
1/4-1/2 tsp cayenne pepper
1 tsp tumeric
2 tbsp butter
In a large cast iron skillet, heat the butter. Once melted, add the onions and cook for about 15 minutes on medium low heat, or until golden brown.
Once the onions have caramelized, add the garlic, ginger and jalapeno and stir well. Cook for about two minutes or until it starts to smell like heaven on earth.
Add the tomato paste and pince, (Flatten down everything on the bottom of the pan, crank the heat to more of a high/medium and set away. That’s right, you heard me, step away from the stove. To properly pince means you need to let the tomato paste cook and brown up a bit. This is going to burn off all the sugar in the tomato and leave you with a really intense delicious flavor.) How do you know when its done?

You look for the crust.

This is very important and if you don’t do it right your dish is pretty much doomed. No pressure.
Add the coriander, cumin, cayenne and tumeric and stir well. Then add the diced tomatoes, chickpeas and garam masala.
Cook for about five minutes or until the chickpeas have heated through. Finish with a squeeze of lemon and top with plain yogurt and cilantro if desired!
(Eatliverun.com)

Curry Honey Baked Chicken **

Oven at 350

1 Whole Chicken (cut into pieces) OR several chicken breasts
1/4c coconut oil, melted
1/2tsp salt
1/4c spicy brown mustard
1-2 tsps curry
1 clove garlic, minced
1/8tsp cayenne pepper
1/4 onion, sliced thinly
1/2c honey

1. Mix all the above ingedients
2. Put all chicken into a 9 x 13 dish
3. pour sauce over and cover with heavy foil
4. cook at 350 for 50 min
5. Turn oven up to 400, uncover and cook for about 10-15min more (till browned)
*Serve over your favorite rice. I like Jasmine or Basmati when doing Indian.

Chicken Papadoris ** (GF)

¼ c pine nuts (toasted)
1/8 c butter
4 chicken breasts (approx), cut into bite size pieces
½ of an onion chopped (use whole onion if small)
4 cloves garlic, minced
2 T soy sauce
1 (14oz) can of coconut milk (1 can of Evaporated milk will also work)
1 ½ tsp paprika
¼ tsp cumin
1 T curry powder (heaping!)
1/4 tsp salt

2 tsp cornstarch + ¼ c cold water (combine and add last to thicken sauce)
1. Cook chicken in butter till juices run clear
2. Add onion and garlic til tender
3. Add remaining ingredients, add the cornstarch mix-stir till thickens and let simmer for 15+ min
Serve over your favorite rice & top with coconut!
( I prefer either sticky white rice or jasmine)