Pumpkin Curry

2 Tbsp. avocado oil
1 small onion, thinly sliced
2 cloves garlic, sliced
3 mini bell peppers, sliced and de-seeded
1/2 c. pumpkin puree
4-5 handfuls of baby spinach
can of water chestnuts, drained
1 c. broccoli, chopped
1 can coconut milk
1 Tbsp. soy sauce
pinch of sugar

pinch of cinnamon
salt to taste
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1/4 tsp. coriander
1/8 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. curry powder
dash of red pepper flakes
dash of white pepper
1/4 tsp. garam masala
1 tsp. lemon juice
cashews
hot rice

Heat oil in a large saucepan. Saute the onion over medium heat for 3-4 minutes.

Add the garlic and saute another minute.

Add the bell peppers and saute another minute.

Add in the pumpkin puree and stir well.

Add in the spinach and stir until wilted.

Add in the chestnuts and broccoli, and stir until coated.

Pour in the coconut milk and soy sauce. Stir well.

Add in the sugar and seasonings. Stir to mix. Bring to a simmer over medium heat. Lower the temperature and cover. Simmer for 5 minutes on medium low heat.

Test to see if the seasonings are how you want them.

Add in the lemon juice. Stir in.

Serve over hot rice with cashews on top. Chopped or whole. Roasted, raw, or salted. Up to you! This curry is delightful!

Slow Cooker Butter Chicken

*Plan ahead... needs to marinate

Marinade:
1 c. plain yogurt
1 Tbsp. lemon juice
2 tsp. cumin
1 tsp. cinnamon
3/4 tsp. black pepper
1 tsp. ground ginger
1 tsp. salt

Chicken:
3 whole boneless skinless chicken breasts

Sauce:
2 Tbsp. butter, melted
2 cloves garlic, minced
1 jalapeño pepper, de-seeded and finely chopped
2 tsp. paprika
1 tsp. cumin
1 tsp. Garam Masala
1 tsp sugar
1/2 tsp. salt (or to taste)
1/4 tsp. chili powder
8 oz. can tomato sauce
1 c. heavy cream
2 Tbsp. cornstarch
1 Tbsp. water
2 drops red food coloring
2 drops yellow food coloring

Basmati rice, cooked

Combine marinade ingredients and chicken in a gallon Ziploc bag. Knead with hands until thoroughly mixed. Refrigerate to marinate overnight.

The next day, preheat the oven to 450° F.

Line a baking sheet (with raised edges) with parchment paper.

Remove chicken from marinade, shaking off and discarding the excess marinade.

Arrange chicken breasts on baking sheet, and bake at 450° for 10 minutes. (Chicken will be not fully cooked.)

Plug in crock pot, and set to low heat. Add melted butter, garlic, and jalapeño, covering the bottom of the pot.

Cut chicken into 1" cubes and add to crock pot. Do not stir.

In a small mixing bowl, combine paprika, cumin, garam masala, sugar, salt, chili powder, tomato sauce and heavy cream. Stir to combine, then pour mixture over the chicken.

Place lid on crock pot and leave at low for 3 hours.

After 3 hours are up, combine corn starch, water, and food coloring in a small bowl. Vigorously mix and add to crock pot, stirring everything together before the corn starch can settle out of the water.

Set crock pot to high, then re-cover and cook for 20 more minutes.

Serve hot over basmati rice.

 
 

Chana Aloo Masala

1 lb. russet potato, peeled and diced
2 Tbsp. olive oil
1 onion, diced
2 cloves of garlic, minced
salt and pepper, to taste
ground ginger, to taste
coriander, to taste
1 Tbsp. garam masala
28 oz. canned diced tomatoes
2 Tbsp. tomato paste
15 oz. garbanzo beans, drained
1/2 c. frozen peas
Cooked rice
Greek yogurt, optional

Boil the potatoes for 5-7 minutes. Drain and set aside.

Saute the onion in olive oil over medium heat in a large skillet until they are soft, about 5-7 minutes. Add in the garlic and spices, and saute one more minute.

Add the tomatoes and tomato paste to the skillet. Stir in the paste until it dissolves. Cook about 5 minutes, stirring occasionally. Taste and adjust seasonings as needed.

Add in the garbanzos and peas. Cook another 3-5 minutes, or until heated through.

Serve over cooked rice.

If you want, you can add a dollop of yogurt on top or just eat it as it. Both ways are delicious.

Here's a link to the recipe I adapted: https://www.budgetbytes.com/2016/02/chana-aloo-masala-chickpea-and-potato-masala/

Chicken Tikka Masala

3 Tbsp. butter
1 onion, chopped
4 cloves garlic, minced
1 Tbsp. cumin
1 tsp. salt
1 tsp. ground ginger
1 tsp. cayenne pepper
1/2 tsp. cinnamon
1/4 tsp. turmeric
14 oz. can tomato sauce
1 c. whipping cream
2 tsp. paprika
1 Tbsp. sugar
1 Tbsp. vegetable oil
4 chicken breasts, cubed
1/2 tsp. curry powder

Make ghee out of the butter. Microwave the butter until it boils. The solids in the butter will settle to the bottom. Just pour out the clarified butter on the top into a large skillet. Cook the onion in the ghee about 5 minutes. Stir in the minced garlic and cook about 1 minute. Then add in the cumin, salt, ginger, cayenne, cinnamon, and turmeric. Stir and continue to cook about 2 more minutes.

Add tomato sauce into the onion mixture. Bring to a boil, then reduce heat to low. Simmer for 10 minutes. Mix in cream, paprika, and sugar. Bring sauce back to a simmer, and cook, stirring often, until the sauce thickens, about 10-15 minutes.

Heat oil in a different skillet over medium heat, then add in the chicken and curry powder. Sear chicken until starting to brown on the outside, but still pink on the inside, about 3 minutes. Make sure you stir often. Transfer chicken and any pan juice into the sauce. Simmer chicken and sauce until the chicken is cooked through, about 30 minutes.

Serve as is or over hot rice.

Here's a link to the original recipe: http://allrecipes.com/recipe/curry-stand-chicken-tikka-masala-sauce/

Lentil Dal

This is the first crock pot recipe I've posted on here. It's definitely a recipe I will be making again and again!

1 c. red lentils
1 c. chicken broth
1 can coconut milk
1 tsp. Garam masala
1/4 tsp. chili powder
1/2 tsp. ground ginger
dash of turmeric
dash of salt
1 1/2 tsp. of coriander seeds
1/2 tsp. garlic powder
black pepper to taste
Tbsp. cilantro, chopped
1 can diced tomatoes
1 red pepper, chopped

Add all the ingredients to a crock pot. Cook for 4 hours on high, stirring occasionally. Serve with naan, rice, or bread.


Recipe courtesy of Lindsey Ismailova

Chicken Korma

1 large potato, peeled and diced

Korma cooking

1 large onion, chopped
1 cinnamon stick
1 bay leaf
3 cloves, whole
1 Tbsp. olive oil
1 lb. chicken breast, cubed
3 garlic cloves, minced
1 tsp. curry powder
1/2 tsp. ginger root, minced
1/2 tsp. poppy seeds
1 tsp. salt
pepper to taste
1/2 c. sour cream
Hot cooked rice

Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.

Korma with sour cream

In a large skillet, saute the onion, cinnamon, bay leaf, and cloves in oil until onion is tender. Add the chicken, garlic, curry, and ginger. Cook and stir 1 minute longer. Stir in the poppy seeds, salt, pepper, and potato.

Cover and cook for 10-15 minutes or until chicken is no longer pink. Remove from the heat; discard cinnamon, bay leaf, and cloves. Stir in sour cream. Serve with rice.

From Tasteofhome.com