Curried Zucchini

 

This recipe I adapted from a curry recipe that included meat. I always looking for a quick lunch idea and this fits the taste buds. All the vegetable ingredients are fresh from Aspen Moon minus the  ginger and jalapeno (from my garden).  Add Greek yogurt (I like Maple Hill Greek yogurt) and cilantro you have yourself lunch!

Ingredients:

• 4 medium zucchini, spiralized
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 Roma tomatoes, diced
• 1 jalapeno, sliced
• 1 tablespoon tomato paste
• 2 tablespoons peanut butter
• 1 cup chicken stock
• 1 tablespoon Madras Curry Powder (blog: 4/6/2013 label: spices)
• fresh cilantro
• Greek yogurt
• Salt to taste

Directions:

In a large skillet heat 1 tablespoon EVOO. Add onion and garlic and cook till soft.

Add curry powder and tomato paste. Cook a couple of minutes.

Add the ginger, zucchini and tomatoes. Cook about 3 minutes.

Add the chicken stock and peanut butter and cook until zucchini is the desired doneness. I like it kind of still crisp.

Adjust salt and garnish with fresh cilantro and yogurt.

Printed

Chicken Curry with Potatoes

 

I typically have roasted potatoes, from the various roasted potatoe recipes on the blog, in the freezer. They are packaged in individual packets for 2. Pull them out, unthaw and reheat in the toaster oven. This recipe calls for the potatoes cooked in the sauce, and since I was going to freeze the extras; I decided to use the frozen roasted potatoes as needed. After reading the reviews, I also added cooked rice. I placed the curry in a heated bowl and then the roasted potatoes and rice along the top side, rather than mixing into the curry. 

Ingredients for Marinade:

• 1 cup heavy cream, I had only about 1/2 cup so made up with coconut milk, some reviews used 1 cup coconut milk, since the curry calls for just 1 cup and you will utilize the whole can
• juice of 1 lime
• 1 tablespoon coriander, recipe called for cardamom, I did not have
• 1 tablespoon cumin
• 1 tablespoon turmeric
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes, I am sure you could use breasts

Directions for Marinade:

Mix together the cream, coconut milk,lime juice, coriander, cumin turmeric, black pepper and salt. Add chicken and toss to coat. Refrigerate 2-4 hours.

Ingredients for Curry:

• 1 tablespoon ghee, recipe called for grapeseed oil
• 1 large yellow onion, diced
• 1 jalapeno, diced, I used 1/2 and did not take seeds out
• 2 garlic cloved, minced
• 1 teaspoon cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 pound Yukon gold potatoes, 1-inch dice, see beginning notes
• 28-ounce can diced tomatoes
• 1 tablespoon tomato paste
• 1 cup chicken stock
• 1 cup coconut milk, see notes above, I used remaining after adding to marinade
• 1/2 cup fresh cilantro, chopped
• Perfect Oven Rice Label: rice 1/6/2024 (makes 4 portions)

Directions for Curry:

Heat the ghee in a large skillet over medium heat. Add onions, jalapeno and garlic and cook until soft, 8-10 minutes.

Add cumin, ginger and salt and cook until fragrant, about 1 minute.

Add the potatoes (see notes), tomatoes, tomato paste, and chicken stock. Stir to combine.

Raise the heat to high and bring mixture to a boil, then lower to simmer for 5 minutes. 

Add the chicken and all the marinade. Cook covered for 20-25 minutes. If cooking with potatoes, check for them being easily pierced. 

Stir in the remaining coconut milk and cook until sauce is slightly thickened, another 10 minutes. 

Sprinkle with cilantro and adjust salt and pepper.

Portion in bowls. See notes for potatoes and rice.

Note to self: Instead of potatoes or rice. Serve with bow tie gluten-free pasta and Savory Mushrooms (blog: 01/15/2025 label: vegetable). Mix in with the cooked pasta and then serve with the curry.

Beef Curry

 

This recipe was originally Ina Garten's Lamb and Chickpea Curry. I made it my own using the rub in ground round to make meatballs and used her sauce; eliminating the lamb and chickpeas in the picture. Feel free to use the original recipe! Here goes my version... 

Ingredients for Meatballs:

• 1 pound ground round
• 2 tablespoons Madras curry powder (Madras Curry Powder (3/6/13 label: spices) or store bought
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon rosemary leaves or 1 teaspoon fresh rosemary, minced
• 1/2 teaspoon thyme leaves or 1 teaspoon fresh thyme, minced 
• 1/2 teaspoon fennel, ground 
• salt and pepper 

 Ingredients for Sauce:

• 1/4 cup good olive oil
• 1/2 onion, chopped
• 1/2 tablespoon fresh ginger, minced
• 1 teaspoon garlic, minced
• 1 cup chicken or beef stock
• 1 6-ounce can tomato paste
• 1 (13.5-ounce) can coconut milk
• 1/4 cup white wine vinegar or white wine
• 2 tablespoons maple syrup
• 1 tablespoon harissa (found on Amazon), more to taste if desired
• 1/2 cup or more celery, diced
• 1/2 cup carrots, diced
• 1 teaspoon salt

To serve:

• Basamati steamed rice
• Greek Yogurt
• fresh cilantro

Directions:

Combine all the meatball ingredients in a medium bowl. Set aside for 30 minutes. Form into 16 meatballs by first halving, then keep halving until equals 16 meatballs.

Heat the olive oil in a large saute pan on medium heat and add the onion and ginger and saute 5 minutes.

Add the garlic and cook 1 minute.

Raise the heat to medium high and add the meatballs. Stir occasionally until evenly browned.

Add the broth, coconut milk, wine vinegar, tomato paste, wine vinegar, salt, maple syrup, and harissa (stir into small amount of hot water to form a paste).

Add the carrots and celery, bring to a boil, lower heat and simmer another 30 minutes. I turned heat off and allowed the flavors to mingle while cooling on the stove top, covered.

Adjust your seasonings and serve with rice, yogurt and fresh cilantro. I served as pictured with the rice on the side. 

 

Curry Turkey Bites & Apricot Ginger Sauce

This recipe is from nom nom paleo. I made these for a Christmas Eve appetizer. They are easy, delicious and leftovers are in the freezer. Plus I love curry! I substituted parsley for the 1 cup Swiss chard called for in the original recipe. Also the serrano pepper I omited this time, but will next time add chopped, fresh jalapeno. Since I love jalapenos!

Ingredients for Meatballs:

• 1 pound ground turkey (I used turkey thighs; as not recommended using the super low-fat)
• 2 cups shredded sweet potato
• 1 cup finely chopped Swiss chard (loosely packed), I used 1/4 cup chopped parsley
• 1 large egg, beaten
• 1 teaspoon garlic, minced
• 1/2 teaspoon ground ginger
• 1 serrano pepper, chopped, optional
• 2 scallions, thinly sliced
• 1 tablespoon curry
• 2 teaspoons salt
• juice and zest from 1 lime

Ingredients for Apricot-Ginger Sauce:

• 2 tablespoons tamari
• 1/2 cup apricot jam
• 1/2 teaspoon fresh ginger, minced
• 1/4 teaspoon pepper
• 2 tablespoons lemon juice

Directions for Meatballs:

Preheat oven to 400-degrees convection bake or 425-degrees non-convection bake. Line 2 baking sheets with parchment paper.

In large bowl, combine all the turkey bite ingredients: ground turkey, sweet potato, Swiss chard, beaten egg, garlic, ginger, serrano pepper, sliced scallions, curry powder, salt, and juice and zest from lime.

Using your hands mix all ingredients until well combined. Do not overmix.

Scoop out heaping tablespoon balls and arrange on the 2 lined baking sheets. Smoosh each ball with fingers into 1/2-inch patties.

Cook one tray in oven for 15 minutes; or until browned on edges and cooked through. Rotate pan 1/2 way through. Bake the second tray the same way.

Directions for Dipping Sauce:

In a small sauce pan, combine tamari, jam and fresh ginger. Stir over medium heat until simmering.

Remove from heat and add pepper and lemon juice.

Paleo Meat and Spinach with Rice Noodles

This recipe is a combination of two recipes. Do not stop with the Curried Sauce (blog: 7/10/13); as the meat and spinach is a great base for numerous dishes. Nachos and a quiche comes to mind. Rob is not a big fan of cooked spinach, but he liked the dish and received the healthy benefits of the greens. May also used different spices: see suggestions below.

Ingredients:

• 3-16 oz bags frozen chopped spinach (defrosted)
• 1/2 tablespoon coconut oil
• 1/2 cup chopped onion
• 1 1/2 pound ground meat of choice or combination (beef, chicken, pork, turkey, Italian sausage)
• 2 cloves garlic (minced)
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/2 teaspoon ground cayenne pepper

Makes 5-2 cup containers

Directions:

Squeeze the excess water from the defrosted spinach. A wire sieve works well.

Heat a large skillet over medium high heat . Add the coconut oil and allow to melt. Add onions and saute for about 5 minutes. Crumble the meat into the pan, breaking up the lumps. Add the garlic, salt, pepper and cayenne and cook until the meat is browned. Stir in the spinach until combined. 

Serve with Curried Sauce which I added an extra cup of chicken broth to make more saucy. Once sauce is made at 4-cups of the meat and spinach mixture. I served over fine rice noodles that were cooked according to package directions. Serve in soup bowls.

Could also serve over cooked rice.

Other spices to use: Pizza Seasoning, Italian Seasoning or Asian Seasoning found in Healing Spices Cookbook.

Curried Sauce

This is a simple sauce that is easily put together and versatile. Great on salmon and sea scallops.

Ingredients:

• 1 tablespoon ghee or butter
• 1 medium shallot, minced
• 1 jalapeno, minced
• 1-2 teaspoons Madras Curry Powder (blog 4/15/13) 
• 15 ounce coconut milk
• 1/4 cup chicken broth
• 1 teaspoon lemon zest
• 1-2 teaspoon fresh, chopped cilantro
• salt and pepper to taste

Directions:

In a large skillet heat ghee over medium high heat. Add the minced shallot and jalapeno and cook until soft. Add the curry powder.

Add the coconut milk, broth, lemon zest, salt and pepper. Simmer on low for 15 minutes. Add the fresh cilantro.

*( Used 1/2 cup Green Chili Sauce (blog 4/12/13 ) in replacement of jalapeno and chicken broth. Also added 1 tablespoon fresh lemon juice.)

Recipe Suggestion:

Make the curry sauce as recipe calls for; but increase the chicken broth to 2 cups.

Cube 4 Yukon Gold potatoes, peel and slice 4 shallots and coat lightly with olive oil. Salt and pepper to taste. Roast at 400-degrees for 15-20 minutes or till golden brown. Slice shallots and potatoes into bite size pieces.

Lightly coat 1 pound boneless, skinless thighs with olive oil and salt and pepper to taste. Grill thighs at 400-degrees till cooked through. Cut into bite size pieces.

Add the roasted vegetables and grilled thighs to the sauce and simmer for 1-2 hours.

Serve over cooked rice of choice.

Makes enough for four hungry folks.