Lamb Rogan Josh

Yield: 6 servings

Curry Paste:

1 red bell pepper

2 cloves garlic, peeled and roughly chopped

1-inch piece of ginger, peeled and roughly chopped

1/2 bunch cilantro

1 red chile

2 tbsp tomato paste

3 tbsp olive oil

1 tbsp paprika

2 tsp garam masala

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1 tsp ground turmeric

salt and pepper, to taste

Curry:

1 tbsp olive oil

1 onion, thinly sliced

1-inch piece of ginger, peeled and finely chopped

1 red chile, thinly sliced (seeded if you prefer less heat)

2 bay leaves

2 lbs lamb stewing meat, cut into 1-inch cubes

salt and pepper

1/2 batch of curry paste

1 tbsp balsamic vinegar

1 can diced tomatoes

3 cups stock or water

juice of 1/2 lemon

1/2 bunch cilantro leaves, roughly chopped

plain yogurt, for serving

1. Make the curry paste first. Preheat the broiler or grill to high. Broil or grill the red bell pepper until charred on all sides.

2. Place the blackened pepper into a small bowl, and cover with plastic wrap. Set aside for 15 minutes.

3. Rub off the charred skin. Pry open the pepper and pull out the seeds. Slice into thick strips.

4. Place the peppers and remaining curry paste ingredients into a food processor. Blitz to a smooth paste.

5. Set aside half of the curry paste to use now and save the other half for another use.

6. To make the curry, place a large Dutch oven or heavy pot on medium-high heat. Add olive oil. When hot, add onion, ginger, chile, and bay leaves, and cook until softened, about 10 minutes.

7. Add the lamb, and season with salt and pepper to taste.

8. Add the curry paste and balsamic vinegar. Cook, stirring frequently, for a couple of minutes.

9. Add the tomatoes and stock. Bring to a boil, cover, and reduce heat to medium-low. Simmer for 1 hour, stirring occasionally.

10. Stir in the lemon juice and cilantro and season with salt and pepper to taste.

11. Serve with a spoonful of yogurt.

https://thesaucyrabbit.com/jamie-olivers-lamb-rogan-josh-with-baked-rice/

Dahl Soup with Greens

Yield: 4 servings

1 tbsp olive oil

1 small onion, diced

1 tbsp black mustard seeds

2 tsp cumin

2 tsp turmeric

4 cloves garlic, sliced thin

1 small red chile, minced (optional)

2 cups red lentils or yellow mung dhal

8 cups vegetable stock

1 cup coconut milk

2 tsp salt

3 cups baby spinach (or kale), chopped

handful fresh cilantro, chopped

1 avocado, cubed

1. In a large soup pot, heat the oil over medium heat. Add the onions and sauté for a few minutes until aromatic and translucent.

2. Add mustard, cumin, turmeric, garlic, and chile. Allow to cook, stirring constantly to avoid burning, for about 1 minute.

3. Add the lentils, stock, coconut milk, and salt. Bring to a simmer and reduce heat to low. Cook for about 15 to 20 minutes.

4. Remove from heat. Add the chopped greens and stir.

5. Ladle a generous amount into each bowl. Top with cilantro, avocado, and serve with naan.

https://gamechangersmovie.com/recipes/dhal-soup-with-greens/

Cucumber Raita

Yield: 1 cup

1 cucumber, seeds removed

salt

1 cup plain Greek yogurt

1/2 tsp garam masala

1/2 tsp ground cumin

1/8 tsp cayenne

2 tbsp cilantro, chopped (or mint)

1 small serrano or Thai chile, minced (optional)

1. Cut the cucumber into very small dice or grate on the large holes of a grater. Sprinkle with a generous amount of salt, toss, and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl.

2. Beat the yogurt with a fork or a whisk. Add the garam masala, cumin, cayenne, cilantro, chile, and cucumbers, and toss again. Taste and adjust salt.

3. Chill until ready to serve.

https://cooking.nytimes.com/recipes/1015024-cucumber-raita https://www.indianhealthyrecipes.com/cucumber-raita-recipe/#wprm-recipe-container-37079

Chicken Biryani

Yield: 4 servings

Rice:

300g basmati rice, cooked and cooled

Marinade:

600g chicken thighs, cut into bite-size pieces

3 tbsp greek yogurt

4 cloves garlic, finely minced

1-inch ginger, finely minced

1 tsp ground coriander

1/2 tsp turmeric

1/4 tsp chilli powder

1/4 tsp garam masala

salt and pepper

Sauce:

3 tbsp coconut oil (or ghee)

4 green cardamom pods

1 tsp cumin seeds

200g onion, thinly sliced

160g tomatoes, roughly chopped

1 tbsp tomato paste

2 bird eye green chillies, slit lengthwise

Garnish:

pinch of saffron

1/4 cup raisins

2 tbsp mint, roughly chopped

2 tbsp cilantro, roughly chopped

1. In a large bowl, combine all the marinade ingredients. Let sit for 20 minutes or overnight.

2. In a large pot, heat the oil over medium heat. Add the cardamom and cumin and fry for a few seconds.

3. Add the sliced onion and cook for 5 to 6 minutes.

4. Add the chopped tomatoes. Cook, stirring well, for 3 minutes. Mash with the back of the spoon as they soften.

5. Add the tomato paste and continue to cook for another minute.

6. Add the slit chillies and cook for one minute.

7. Add the marinated chicken and cook for 3 to 4 minutes to seal the chicken pieces. Season to taste. Lower the heat and simmer with the lid on for 5 minutes. Stir the chicken half way through cooking. Add 2 to 3 tbsp water if chicken starts sticking.

8. Remove from heat. Place half the rice over the chicken, followed by half the garnish ingredients. Layer the remaining rice, followed by the rest of the garnish ingredients.

9. Cover and return to stove over low heat. Cook for 5 minutes. Turn the heat off and let rest for 10 minutes.

10. Serve warm with cucumber raita.

http://maunikagowardhan.co.uk/cook-in-a-curry/easy-chicken-biryani/

Jambalaya with Chicken, Sausage, and Prawns

Yield: 6-8 servings

4 chicken thighs, skin on

4 chicken drumsticks, skin on

pinch cayenne pepper

2 tbsp olive oil

2 smoked sausages (such as andouille or chorizo), cut into 1cm thick slices

1 onion, chopped

4 sticks celery, chopped

4 bay leaves

4 sprigs fresh thyme

6 cloves garlic, finely minced

1 fresh red chilli, deseeded and finely chopped

1 large can diced tomatoes

6 cups chicken stock

2 cups long-grain rice

1 green pepper, chopped

1 red pepper, chopped

20 raw prawns, peeled and deveined

1 handful fresh parsley, chopped

1. Season the chicken with salt, pepper, and cayenne.

2. In a large Dutch oven, heat oil over medium heat. Brown the chicken and sausage pieces.

3. Once nicely browned on all sides, add onion, celery, bay leaves, thyme, and salt and pepper. Stir and cook for 8 to 10 minutes, until vegetables have softened.

4. Add garlic and chilli and cook for a minute.

5. Add tomatoes, chicken stock, and rice. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, until chicken and rice are almost cooked.

6. Add peppers and cook for another 5 minutes.

7. Add prawns and cook for another 3 minutes.

8. Stir parsley through and serve on a big platter.

https://www.jamieoliver.com/recipes/chicken-recipes/chicken-sausage-prawn-jambalaya/

Moroccan Chicken Stew

Yield: 4 servings

1 tbsp olive oil

1 red onion, finely sliced

4 garlic cloves, finely minced

thumb-sized piece ginger, finely grated

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp smoked sweet paprika

1/2 tsp chili powder

4 chicken thighs, skin on

2 red peppers, sliced into thin strips

1 large lemon, sliced

1/4 cup green olives, pitted and roughly chopped

1 cup chicken stock

4 pitted dates, chopped

3 dried apricots, chopped

1 cup green beans, halved

handful fresh cilantro, chopped

handful fresh parsley, chopped

1. In a large pot, heat the olive oil over medium heat. Add onions and gently cook for 8 mins until softened.

2. Add the garlic, ginger, and spices, and cook for 1 min more.

3. Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.

4. Add the red pepper, lemon slices, olives, chicken stock, dates, and apricots. Simmer with the lid on for about 40 mins until the chicken is cooked through.

5. Add green beans for the final 4 mins of cooking time.

6. Season to taste. Top with the chopped cilantro and parsley to serve.

https://www.bbcgoodfood.com/recipes/moroccan-chicken-stew

Black Beans and Rice

Yield: 3-4 servings

2 poblano peppers

1 chili pepper

1/2 white onion, sliced

1 cup grape/cherry tomatoes, halved

3 cloves garlic, peeled

1 tsp cumin seeds

1 tsp ground coriander

salt and pepper, to taste

1 tbsp olive oil

1 cup brown basmati rice, rinsed

1 tbsp tomato paste

1 tsp tamari

2 1/4 cups water

1 can black beans, drained and rinsed

juice of 1 lime

handful cilantro, chopped

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Remove the stems and seeds from the poblanos and chili. Roughly chop the peppers and place them on the baking sheet.

3. Also add the sliced onions, tomatoes, and garlic cloves to the baking sheet. Toss the vegetables with the cumin, coriander, salt, pepper, and olive oil. Roast for 15 minutes, or until lightly browned and uniformly soft. Remove from oven and let cool slightly.

4. Transfer roasted vegetables to a blender or food processor. Pulse a few times until you have a chunky paste.

5. Remove from blender and place in a medium pot. Add the rice, tomato paste, tamari, and water to the pot. Set the pot over medium heat and bring to a boil. Lower the heat to a simmer and cover. Cook for 40 minutes, or until most of the liquid is absorbed and the rice is tender. Check the pot and stir every 10 to 15 minutes or so. Add more water if necessary.

6. Take the pot off the heat and let it sit for 5 minutes with the lid on. Then, remove the lid and stir in the beans, lime juice, cilantro, and a good pinch of salt. Serve the black beans and rice hot.

http://thefirstmess.com/2017/09/07/black-beans-rice-recipe-roasted-poblanos-garlic/

Peanut Sauce

Yield: 1 1/2 cups

6 dry chili (seeded and soaked in hot water for 5 mins)

2 shallots, coarsely chopped

2 cloves garlic

1 stalk lemongrass, coarsely chopped

2 slices galangal

2 slices ginger

1/4 cup oil

1 tsp chili powder

1/4 cup peanut butter

2 tbsp tamarind puree (soak 1 tbsp of tamarind paste in 4 tbsp hot water)

2 tbsp palm sugar

1 cup water

salt, to taste

1. Blend chili, shallots, garlic, lemongrass, galangal, and ginger in a small food processor until it becomes a smooth paste. Add oil and mix well.

2. Heat a medium pot and add the paste and chili powder. Cook for 8 to 10 minutes until fragrant and colour is slightly darker.

3. Add peanut butter, tamarind puree, palm sugar, and water to the pot and bring to boil. Stir occasionally.

4. Reduce the heat to medium and cook for 10 to 12 minutes until the sauce has thickened and oil is on the surface of the sauce. Season with salt.

Tom Kha Gai

Yield: 4 servings

2 cans coconut milk

1 thumb-sized chunk galangal, peeled, cut into thin slices

1 stalk lemongrass, sliced into 1-inch strips

2-3 chicken breasts, cut into pieces

1 Thai chili, thinly sliced

8 oyster mushrooms, torn

1 onion, sliced

2 tomatoes, quartered

6 kaffir lime leaves, torn

salt and pepper

1/4 cup lime juice

1/4 cup cilantro, chopped

1. In a large pot over medium heat, add one can of coconut milk, galangal, and lemongrass. 

2. Just before the coconut milk comes to a boil, add the chicken and the second can of coconut milk. Reduce heat to medium-low, as you don’t want the coconut milk to heat too fast or burn.

3. Add chili and oyster mushrooms and stir. As the coconut milk is so delicate, be sure to stir your spoon in one direction only, otherwise it may start to curdle. 

4. Add the onions.

5. As the soup is just about to boil, add the tomatoes and kaffir lime leaves.

6. Season with salt and pepper.

7. Cook the soup slowly and gently over low heat for about 5 to 10 minutes, making sure it does not come to a full boil, but long enough that the chicken and onions are fully cooked.

8. Remove from heat and finish with lime juice and cilantro before serving. Serve on top of rice.


www.eatingthaifood.com

Vermicelli Noodle Bowl with Portobello Mushrooms and Pickled Vegetables

Yield: 4 servings

Pickled Vegetables:
1/2 cup apple cider vinegar
1/4 cup maple syrup
1/2 tsp salt
1 carrot, julienned
1/2 cucumber, julienned
1/3 daikon radish, julienned

Noodle Bowl:
1 package thin vermicelli noodles
4 portobello mushrooms, cleaned
2 tbsp maple syrup
1 tbsp tamari
1 tbsp sriracha
3 cloves of garlic, minced
salt and pepper
2 tbsp olive oil
1 cup cilantro, chopped
1/4 cup thai basil, chopped
1/4 cup mint, chopped
1 chili, thinly sliced

1. In a medium bowl, whisk together the apple cider vinegar, maple syrup, and salt. Place the julienned vegetables into the bowl and submerge them in the vinegar mixture. Cover and set aside in the refrigerator for at least 30 minutes. Drain when ready to use.
2. Cook the vermicelli noodles according to package directions. Drain and set aside. 

3. Cut the portobello mushroom into quarters and set aside.

4. In a large shallow bowl, whisk together the maple syrup, tamari, sriracha, garlic, and salt and pepper. Place the portobellos into the marinade, toss to coat, and let sit for 15 minutes.

5. Heat the olive oil in a sauté pan over medium-high heat. Sear the portobellos on one side, and then flip them over to sear the other side.
6. Pour half of the marinade into the pan and simmer until reduced by at least half, stirring the mushrooms. Once the mushrooms are cooked through, remove from heat.

7. To serve, place the vermicelli noodles into a bowl, cover with pickled vegetables and cooked mushrooms. Garnish with cilantro, basil, mint, and sliced chili. Serve with vietnamese dipping sauce.


http://thefirstmess.com/2014/06/12/kimberleys-vegan-banh-mi-with-portobellos-pickled-vegetable-slaw-recipe/

Quinoa Gado Gado Bowl

Yield: 2 servings

1/2 cup white or red quinoa

1 cup water

1 cup green beans, trimmed

1/2 red bell pepper, thinly sliced

3/4 cup bean sprouts

2/3 cup red cabbage, thinly shredded 

2 carrots, thinly sliced or grated

to garnish: chopped cilantro, lime wedges, red pepper flake

1. In a small pot, combine quinoa and water, and bring to a low boil. Then reduce heat to a simmer, cover, and cook for about 15 minutes or until all liquid is absorbed and quinoa is tender. Fluff with a fork, remove lid, and remove from heat.

2. Meanwhile, blanch green beans until just tender, about 4 minutes, then place in a bowl of ice water to stop them from cooking. Set aside.

3. To serve, divide quinoa between two serving bowls and top with green beans, red bell pepper, bean sprouts, cabbage, and carrots. Serve with any additional toppings, crispy tofu, and spicy peanut sauce.

4. Store leftovers separately in the refrigerator up to 4 to 5 days.


http://minimalistbaker.com/quinoa-gado-gado-bowl-30-minutes/

Spicy Peanut Sauce

Yield: 1/2 cup

1/3 cup peanut butter (or almond butter or cashew butter)

2 tbsp tamari 

1 tbsp maple syrup 

2 tbsp lime juice
1 Thai red chilli, minced (or 1/4 tsp red pepper flake)

3 tbsp water to thin

1. Add peanut butter, tamari, maple syrup, lime juice, and chilli to a small mixing bowl. Whisk to combine.
2. Add water 1 tablespoon at a time until a semi-thick but pourable sauce is formed.
3. Store leftovers in the fridge for one week.


http://minimalistbaker.com/quinoa-gado-gado-bowl-30-minutes/

Vietnamese Dipping Sauce

Yield: 1 cup

3 tbsp rice vinegar
1/4 cup fish sauce

1/4 cup maple syrup

1/4 cup lime juice

2 garlic cloves, finely minced

1-inch piece ginger, minced

1 red chilli, thinly sliced 

1. In a small bowl, combine all ingredients and stir well.