Curried Potatoes and Spinach in Naan

From The Truly Healthy Family Cookbook

1/2 lb. potatoes, chunked
2 T. vegetable oil
1 c. finely chopped onion
1 T. curry powder
1 jalepeno, seeded and finely chopped
3 T. grated ginger
3 cloves garlic, finely chopped
1 lb. spinach, stemmed and roughly chopped
salt and pepper to taste

3/4 c. plain Greek yogurt
1/2 c. grated hothouse cucumber
1/4 t. cumin
1/4 c. cilantro, chopped

4 pieces naan, warmed

Boil the potatoes in salted water until soft, about 7 minutes. Drain. Heat a large saute pan over high heat. Add the oil and onion to the pan and lightly brown, about 5 minutes. Add the curry powder, jalepeno, ginger and garlic. Cook until aromatic, about 30 seconds. Add the spinach and cover the pan to wilt the spinach, about 3 minutes. Lower heat and stir in potatoes. Season with salt.

In a small bowl, combine the yogurt, cucumber, cumin and cilantro. Season with salt and pepper.

To assemble, place one-fourth of the spinach mixture in each naan. Drizzle with 3 T. of the yogurt sauce. Wrap the naan around the spinach and enjoy!

Spicy African Peanut Slow Cooker Soup

(peas and thank you)

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 sweet potato, cubed (about 1 c. total)
• 1 1/2 t. curry powder
• 1/2-3/4 t. garam masala (depending on how spicy you like it)
• 1 t. cumin
• 1 T. minced ginger
• 2 t. minced garlic
• stevia to taste (I used almost 2 packets of NuNaturals)
• dash of cinnamon
• 1 14 oz. can fire roasted tomatoes, in juice
• 1 can light coconut milk
• 2 c. vegetable stock
• 2 T. natural peanut butter
• 1/2 c. red lentils, drained and rinsed (can substitute quinoa, if desired)
• Optional garnishes: cilantro, chopped peanuts, sour cream or plain yogurt (vegan, if desired)

Instructions

• Combine all ingredients in a crock pot and turn to high for about an hour. This gets your crock pot good and going, then switch it to low for the next several hours.

Vegetable and Chickpea Curry

Vegetable and Chickpea Curry

Makes: 4 to 6 servings

Ingredients
3 cups cauliflower florets
1 15-ounce can chickpeas, rinsed and drained
1 cup loose-pack frozen cut green beans
1 cup sliced carrots
1/2 cup chopped onion
1 14-ounce can vegetable broth
2-3 teaspoons curry powder
1 14-ounce can light coconut milk
1/4 cup shredded fresh basil leaves
Cooked brown rice (optional)

Directions 
1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top.

Nutrition facts per serving: 219 calories, 8g protein, 32g carbohydrate, 7g fat (4g saturated), 9g fiber

Coconut Curry Noodles

Coconut Curry Noodles
My Take: Coconut Curry Noodles

averyhappymama via Considering the Campbells blog

The cast:
1 Bell Pepper, cut into thin strips
A handful of baby carrots, cut into thin strips
1 jar Thai Kitchen Red Curry Paste
1 can lite coconut milk (note: I used regular coconut milk)
1 cup chicken broth
Rice noodles
Cilantro
soy sauce, to taste

Step One: Submerge the rice noodles in boiling water. Let them soak for a bit. If you can cover them, all the better. But just be sure they aren’t on the heat any longer—nobody likes an overcooked noodle. Oh, and don’t forget to take a really blurry picture.
Step Two: Drizzle a bit of olive oil into your pan and empty about half the jar of the curry paste into the pan. Mix up and let those two really get to know each other.
Step Three: Add one cup water plus one cup chicken broth into the skillet. Add the carrots and bring to a boil.  Cover and let it rumble…but only for like a minute. Nobody likes mushy carrots.
Step Four: Add the can of coconut milk and the peppers.

…okay, and maybe a bit more curry paste
Step Five: Add about 1/4 cup of soy sauce into the mix. In a bowl, put a decent helping of noodles. Then ladle on some of that delicious sauce and veggies right over the noodles. Top with cilantro. Add more soy sauce if you’re like me and have a Sodium-Wasting Superpower.

Lentil and Squash Curry Soup

Lentil and Squash Curry Soup

Ingredients

2 tsp Salt
2 T Curry powder
12 ounces lentils
2 T Unsalted butter
1 Onion diced
4 cloves Garlic minced
1 T Fresh grated ginger
1 Butternut squash, peeled seeded and cubed
2 14-oz Cans of low sodium chicken stock
2 cups Water

Preparation
Heat butter in large stock pan. Add curry powder and stir till fragrant. Add onion garlic and ginger, cook still translucent.
Add squash cook until beginning to soften, about five minutes. Add stock and water, bring to a boil. Reduce to simmer
and cook till squash is tender, about ten minutes. Stir in lentils. Cook until soft 10 to 15 minutes. Serve with cornbread!

Coconut Curry Sweet Potato Fries

Coconut Curry Sweet Potato Fries (Ness 413 via peasandthankyou.com)

Ingredients (Serves 4)

For the Fries:

· One 15 oz. package Alexia sweet potato fries or 1 lb. of sweet potatoes, cut into fries

· 1 1/2 t. curry powder

· 1/2 t. ground ginger

· 1/4 t. cinnamon

· stevia or other granular sweetener to taste (I use 1 packet of stevia)

· 1/2 t. coarse sea salt

· 2 T. coconut milk

· 1 t. lemon juice

· 2 t. unsweetened coconut

For the Sauce:

· 1 T. Vegenaise or other vegan mayonnaise (reduced fat or original)

· 1 T. Thai sweet chili sauce

· 1 T. coconut milk

Instructions

· Preheat oven to 425 degrees.

· In a large bowl, combine curry, ginger, cinnamon, sweetener and salt.

· Whisk in lemon juice and coconut milk.

· Add sweet potato fries and toss to coat.

· Spread coated fries on a baking sheet.

· Sprinkle evenly with coconut.

· Bake for 25-30 minutes, turning at least once during baking, until fries are crisp and browned.

· For fry sauce, whisk together vegan mayonnaise, sweet chili sauce and coconut milk.

· Serve while fries are hot.

Chicken Curry

Chicken Curry

Ingredients:

4 Tbsp olive oil

2 medium red onions, cut into thin wedges

2 jalapenos, seeded and finely chopped

2 cloves garlic, finely chopped

1 2 inch piece fresh ginger, thinly sliced

1/4 cup fresh lemon juice

1 3/4 pounds boneless, skinless chicken breasts, cut into 1 1/2 inch pieces

1/2 tsp cayenne pepper

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp mustard seeds

1 tsp kosher salt

2 ripe yellow peaches, roughly chopped

1/2 canned unsweetened coconut milk

cooked white rice

1/4 cup plain yogurt

Note; If you don't have all the spices on hand, it's ok to use curry powder instead (2 tsp)

DIrections:

Heat 2 Tbsp of the oil in a large saucepan over medium heat. Add the onions and cook for five minutes. Add the jalapenos, garlic, ginger, and lemon juice and cook for five minutes. Transfer to a plate. Rinse the chicken and pat it dry with paper towels. Add the remaining oil to the skillet and increase heat to medium high. Add the chicken and cook until browned but not cooked through, about four minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir fry for two minutes. Add the onion mixture, 1/2 cup water, and the peaches and simmer for 8 minutes. Add the coconut milk, reduce heat, and simmer for 2 minutes. Spoon the curry into individual bowls. Serve with the rice and yogurt, if you want.

To freeze: Leave out the rice and yogurt. Let cool, then ladle it into resealable freezer bags. To reheat, thaw and warm in a covered saucepan over medium low heat for 20 minutes, and then serve with rice and yogurt.

Roasted Butternut Squash Soup

Roasted butternut squash soup with apples and bacon
(Ness412 via allrecipes.com)

1 (3 pound) butternut squash - peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
salt and ground black pepper to taste
1 Granny Smith apple - peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1 1/2 quarts chicken stock
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups sour cream
Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.

Curried Cream of Zucchini Soup

Curried Cream of Zucchini Soup-4kowboys

1 lb (1 medium) green zucchini unpeeled
2 Tbsp unsalted butter
1 garlic clove, minced
2 Tbsp finely chopped onion
1/2 tsp salt
1-2 tsp curry powder
1 cup chicken broth
1/2 cup milk or half and half
chives or parsley to garnish

clean zucchini and slice. cook in butter with the garlic, onion, salt and curry powder until all is softened but not browned, about 20 minutes. pour into a food processor or blender with the chicken broth and process until smooth. *REMEMBER* hot things in blenders expand upwards, do in small batches. pour back into pot and add the milk heat through but do not boil. serve hot or cold add garnish.

*Rachel's Notes: I added in a head of cauliflower. I used shreddedzucchini from this past summer that I had frozen. In addition I added 1/2 tsp. tumeric and 1/8 tsp. cayenne pwdr. I used a stick blender to blend everything.