Okra Curry

Finally. A curry with taste! I have been crap at making truly flavorful curries in general – I find recipes either too light in the spice for my taste, or just generally falling flat of the kind of deeply layered taste thing I love when enjoying my favorite delivery curries.

This is a step in that direction. It’s complex, flavorful, and wholly satisfying.

A word of caution for this recipe: I served mine with just a side of basmati rice, and I was still hungry. Either the carb ratio was off, or the meal needed some protein or fat to be truly filling.

Note: This recipe uses some of the Good Standard Curry I posted last week. That curry is a fantastic base for all number of other curries – I’m hoping I’ll get one more shot at transforming it into something else before I run out. Luckily, it freezes beautifully in batches.

gluten-free, paleo, vegetarian, vegan

Okra Curry

1/2 yellow onion

2 cloves garlic

1 green chili of your choice

400-500g can diced or crushed tomatoes

1 Tbsp. ground coriander

1 Tbsp. ground cumin

1 Tbsp. smoked paprika

1 Tbsp. tomato paste

1.5 c. chopped okra

1 bell pepper

1 c. of the Good Standard Curry I posted a recipe for last week

Your favorite cooking oil

Salt & pepper

Chop your onion and garlic. Mince the chili. Fry in a little oil until just beginning to brown.

Add about a quarter cup of water, let simmer about 5 minutes while you are prepping the next step.

While the aromatics are softening, in another pan, fry the coriander, cumin, smoked paprika and tomato paste in a little oil about a minute, or until fragrant.

Add the canned tomatoes, stir well, and simmer 10 minutes.

While the tomatoes are simmering, Whiz the onion mixture to form a paste. Chop the okra and bell pepper.

Add the onion mix, okra, bell pepper and curry base. Simmer 20 minutes, season well with salt and pepper and serve.

I served mine with basmati rice cooked with a little butter – you do you.

Serves 4-6

A Good Standard Curry

This curry makes a great jumping off point for a whole world of sauces. It’s based on this British-style sauce from Great Curry Recipes, but with amped-up spices, since I just can’t help myself. I also turned it into a full vegetarian meal, and it was delicious

gluten-free, vegetarian

A Good Standard Curry

2 yellow onions

Neutral oil

4 cloves garlic

1/2 inch ginger

1 carrot

2 bell peppers

1.5 cups crushed tomatoes

2 Tbsp. + ghee

1 Tbsp. curry powder (your favorite style)

1 Tbsp. cumin

1 Tbsp. coriander

1 Tbsp. asofetida (fenugreek was called for in the original; I used what I had)

1 Tbsp. smoked paprika

1 Tbsp. turmeric

To turn this into a meal:

2-3 potatoes

1 carrot

1 can chickpeas

1 c. water

Lemon juice

Finishing salt

Basmati rice

Thinly slice your onions. Add to a medium- large pan over medium heat where you’ve heated enough oil to cover the bottom till slightly bubbly.

Fry about 20 minutes until really soft and clear with a little color.

While the onions are working, chop the peppers & carrot. Mince the ginger and garlic and make a paste out of them by crushing with the back of a knife or grinding in a mortar & pestle.

When the onions are ready, add the peppers and carrot. Fry 5 minutes to get working.

Add the ginger, garlic and all spices but the turmeric.

Add to tomatoes and enough water just to cover.

Simmer :30, and remove from the heat. Cool until safe to whiz.

Whiz to make a mostly smooth mixture.

Add the ghee to the pan over medium heat and fry the turmeric :30 – 1 minute to bloom. Add the sauce back into the pan and simmer over low for 20 – 30 minutes.

Now to turn this sauce into a meal.

Set the sauce aside, and add a Tablespoon of oil back into the pan. Chop and add the potatoes, second carrot, and can of chickpeas (drained). Let sauté a couple minutes to warm up a bit. I had intended on putting a little color on the chickpeas but I lost patience with life.

Add a cup or two of the sauce and 1 cup of water. Simmer :30, covered.

Serve with a squeeze of lemon juice and a liberal sprinkle of finishing salt over basmati rice.

The dinner portion serves 4 easily, with enough sauce leftover to make at least 1 more big meal

Note: This curry is unsalted on purpose. The original recipe was unsalted as well, and I think that’s a good idea since it’s supposed to be used as a base for additions. I’ll be taking this curry and adding some fire next meal – along with more peppers and a deeper taste with tomato paste.

Fresh Shakshouka

This version of shakshouka makes a great topper for crusty bread, uses a good blend of fresh + pantry ingredients – and makes a bonus second meal if you swirl some of your leftover sauce in with noodles.

It’s also DH approved, and he’s not a fan of skin-on tomatoes. He could live without the spinach, but we had greens and needed chlorophyll.

This would also be great with chickpeas for added protein and either scrambled or poached eggs/substitute cooked in the sauce. I wanted to keep my eggs separate to maximize leftovers. Scrambled soft tofu would be fantastic.

gluten-free, paleo, vegetarian, vegan, halal

Fresh Shakshouka

1 small jar fire roasted peppers in oil

2 hands cherry tomatoes

1 large onion

4 Tbsp. zaatar

1 Tbsp. smoked paprika

2 Tbsp. tomato paste

1/2 c. tinned tomatoes (I used crushed but use what you have)

2 tsp. sambal olek (this is my favorite)

1/2 c. parsley

Baby spinach

Eggs

Crusty bread

3 – 4 cloves garlic – 2-3 minced and 1 or 2 whole with the end sliced off

Thinly slice the onion and sauté on medium in 1 Tbsp. of the oil that comes from the jar of peppers until soft and lightly brown in spots.

Add the sambal and 2 – 3 cloves minced garlic. Sauté a minute or two more to meld together.

While that is working, remove the peppers from the oil and roughly chop.

Add the tomatoes and peppers and sauté until the tomatoes burst.

While the tomatoes are doing their thing, roughly chop the parsley, slice the bread into thick slices and drizzle with some of the pepper oil.

Broil the bread until your desired toast level has been reached. Remove from the oven and rub with the cut end of the reserved garlic clove. Set aside.

When the tomatoes have burst (with or without a little help), add the Zaatar, smoked paprika, salt & pepper. Stir to combine and let sauté a minute or so to meld.

Add the tomato paste, canned tomatoes, and half a cup of water. Bring up to a boil, reduce the heat, add the spinach + half the parsley on top, and simmer 7 – 8 minutes. As soon as that spinach wilts and can be thoroughly mixed in is the time to add eggs if you are cooking them like a traditional Shakshouka.

If you are not, fry your eggs separately in a little of the pepper oil to your desired doneness.

Serves 2 for a light dinner + makes enough sauce to be used for another night’s pasta

Basil Lime Pumpkin Salad

This is a surprisingly light tasting salad for having not only chewy pearl barley but roasted pumpkin. I think it’s the dressing and all the fresh spinach.

If you make extra dressing, and I suggest that you do – it pairs great with a more traditional salad, simple cold noodles, and even as a dip for chicken or shrimp. It’s delicious.

vegetarian, vegan

Basil Lime Pumpkin Salad

1 big wedge pumpkin or a butternut squash

Baby spinach

2 large scallions

1/2 cup basil

2 cloves garlic

4 Tablespoons lime juice

2 green chilis

1/2 cup pearl barley

1/2 cup stock

1.5 cups water

Olive oil

Neutral oil

Smoked paprika

Garlic powder

Cumin

Salt & pepper

Optional: crispy chickpeas (this is one of my favorite brands)

First, get your pumpkin and barley working.

Preheat your oven to 200C/375F and prepare a baking sheet.

Peel the pumpkin and chop into bite-sized pieces.

Toss with a few good glugs neutral oil and liberal sprinkles of the smoked paprika, garlic powder, cumin, salt and pepper.

Roast 25 mins or until soft and your desired brownness is reached. I could have let mine go another 5 – 10 mins, but I was impatient so mine turned out soft and only a little browned.

Put the barley in your cooking vessel of choice with the stock and water + a liberal sprinkle of salt. If your stock doesn’t have any fat in it, a Tablespoon of olive oil is good here. Cook according to package directions. I cooked mine in a rice cooker by hitting the ‘rice’ button.

While both those are working, slice the scallions thin. Add half to your blender or food processor.

Add the spinach, basil, garlic cloves, lime juice, chilis (rough chopped and de-seeded if necessary), 5 Tablespoons olive oil, and liberal sprinkles salt and pepper. Whiz to combine, adding a few Tablespoons of water if your mixture is too dry for your appliance. I ended up adding about 3 Tablespoons.

Taste for seasoning and add more acid or salt if needed.

To assemble, toss the pumpkin and second half of the scallions together. Add the spinach and toss. Add the barley to the top while still warm to semi-wilt the spinach. Toss, adding the dressing halfway through.

Taste the whole mix together, adding any salt or pepper if necessary. I added a big sprinkle of finishing salt to mine. I also finished each serving with a generous sprinkle of crunchy spiced chickpeas. This salad makes an excellent chickpea delivery service. Bonus: added protein!

Makes enough to serve as a side for a party or for 4 for dinner

Eggplant Hummus with Dill Pesto

This is a fantastic way to hide some eggplant and use up a big hunk of pesto. I’ve served this on toast, with eggs, as the base of a sandwich, and would absolutely love the pesto swirled into some mashed potatoes. The hummus, too, tbh. Ooh. Would also be nice thinned with a bit of oil or water and tossed with pasta. I need to make a second batch.

gluten-free, paleo, vegetarian, vegan

Eggplant Hummus with Dill Pesto

Hummus

1 smallish eggplant, roasted

1 can chickpeas, drained

2 Tbsp. olive oil

Juice of 1 lemon

2 Tbsp. tahini

1/2 tsp. cumin

1/2 tsp. red pepper

Salt

To make, combine all ingredients in a food processor and whiz. Taste for seasoning and add more salt or acid as necessary.

Dill Pesto

1 huge hand dill (about 1/3 of a cup packed)

About 1/3 of a cup smoked almonds, chopped

1 big clove garlic

3-4 Tbsp. olive oil

1 Tbsp. water

Zest of 1 lemon

Salt

To make, combine all ingredients in a food processor and whiz. Taste for seasoning and add more salt or acid as necessary.

Makes about a cup of hummus and half – 3/4 a cup of pesto

Roasted Potatoes with Avocado Dill Sauce

This recipe as written, I realize, may not be accessible to anyone who does not share my love of grabbing interesting looking ingredients from the Asian aisle and chucking them in whatever looks good.

If you’re still curious to see what this tastes like and don’t share that predilection, an approximation can most likely be made by combining lemon juice, a hint of pomegranate molasses and a hint of rotel green chilis.

I served this plain for dinner (DH added rotisserie chicken to his), and with chili tuna for lunch the next day. Both plain and with some added tuna were good; if you want a little more nutrition with your dinner, broccoli would be great here. Maybe a bit of sesame seed for a little more fat.

gluten-free, paleo, vegetarian, vegan

Roasted Potatoes with Avocado Dill Sauce

Sauce:

1 stalk celery

1 Tbsp. Japanese Yuzu jalapeño sauce

1 Tbsp. Kewpie Yuzu no-oil dressing

Juice of 1/2 a lemon

2-3 Tbsp. tahini

2 Tbsp. nutritional yeast

1 Tbsp. apple cider vinegar

1-2 Tbsp. water

1 Tbsp. garlic powder

1 clove garlic

1 Tbsp. oil of choice

Neutrally seasoned roasted potatoes (I roasted mine in a combo of garlic oil, salt and pepper until browned in a 220C oven ~35 mins)

Chop celery and garlic and add to a blender along with the rest of the sauce ingredients. Whiz. Taste for salt and acid, adding more if necessary. Add a little more water if it’s too thick for your liking. Mine was fine, but your mileage may vary.

Sauce serves 4 – 5; potatoes can adjust to accommodate that number or more

Roasted Pumpkin Miso Pasta

This lower-than-it-could be in carbs dish started life as the baby of a Japanese curry recipe and a ramen recipe and snowballed into a straight-up yummy pasta dish. I’m super bummed I only made enough to serve two; this was fantastic.

gluten-free, paleo, vegetarian, vegan

Roasted Pumpkin Miso Pasta

About a cup chopped pumpkin or butternut squash

2 tsp. white miso paste

Veggie or chicken stock

1/2 tsp. red chili flakes

Olive oil

1 Tbsp. + sesame oil

Curry powder

1 inch peeled fresh ginger, minced

2 scallions, minced

Sesame seeds

Soft egg (optional)

Togarishi (optional)

Kontjac noodles or sushi rice or ramen or udon or zoodles – all would be awesome, though I’ve only tried wide kontjac and rice

Preheat your oven to 200C/375F. Peel and chop the pumpkin into smallish pieces. Add to a prepared baking sheet, lash with oil, and sprinkle liberally with salt, pepper and curry powder. Toss. Bake about 40 minutes or until browned in spots and soft.

Let cool for a beat, and then add to a blender with the miso, red chili flakes, 2 tsp. oil, 1 Tbsp. curry powder, 1 Tbsp. sesame oil, and 1/2 a cup of stock. Blitz, adding more stock if needed to get smooth. I used about a cup in this stage.

In a saucepan or tall-ish sided skillet, add the minced ginger and the white + light green parts of the scallions with 2 tsp. garlic oil. Sauté until the onion is beginning to soften.

Add the blitzed pumpkin and another half cup or so of stock. Let simmer down to the consistency of a thick soup.

Add your drained and rinsed kontjac or whatever curry vehicle you’re feeling, toss, and let simmer a few minutes to combine.

Serve with an optional soft egg, the green parts of the scallions, a little drizzle of sesame oil, a sprinkle of sesame seeds, and some togarishi if you want another hit of spice.

Serves 2 but can easily be scaled up

Vegan Nut-Free Cheddar

This is a solid non-dairy cheddar-like cheese that doesn’t use nuts. Cashew cheese is great, but can be really expensive – and really calorie-dense. Not exactly a weeknight food.

This version tastes pretty cheesy, makes a decent Mac & cheese (better, strangely, with sauerkraut mixed in), and would make a good dip base.

Gluten-free, paleo, vegetarian, vegan

Vegan Nut-Free Cheddar

1 medium russet potato
1 medium carrot
2 cups non-dairy milk
1/2 cup nutritional yeast flakes
3 Tbsp. olive oil
Juice 1 lemon
1 tsp. salt
2 Tbsp. onion powder
2 Tbsp. garlic powder
3 Tbsp. mustard powder
1 tsp. sweet paprika
1/2 tsp. ground cumin
1 Tbsp. cornstarch or arrowroot powder

Roughly chop the potatoes and carrot and boil until soft, approximately 10 minutes. Drain and let cool a bit. Add to the bowl of a blender or food processor.

Add the rest of the ingredients and blend until smooth. Taste and add a little more lemon juice, spices or salt. I find if I’m missing some punch, extra mustard powder works well.

If you need an even thicker cheese sauce, heat in a pan slowly, stirring often, until desired thickness is reached.

Serves quite a few

Chicken Katsu Curry

Ooh, this is a good one. Not *quite* like the katsu from my regular takeout spot, but not far off. Add a dash of pumpkin purée and some white pepper, and it’s there. Delicious.

Chicken Katsu Curry

Chicken Katsu

1 lb. boneless, skinless chicken breasts

40 grinds salt

Generous amount black pepper

1/4 cup flour

2 eggs

2 cups panko

Curry

1/4 cup neutral oil

1 yellow onion

1 medium carrot

1 inch ginger

4 cloves garlic

1 Tbsp. flour

2 Tbsp. curry powder

1 cup chicken broth

2 Tbsp. coconut aminos or soy sauce

1 Tbsp. honey

Katsu Sauce

1/4 cup ketchup

2 Tbsp. oyster sauce

2 Tbsp. Worcestershire sauce

1 Tbsp. honey

Preheat your oven to 375F/200C. Add a silicone liner or tinfoil to a baking tray and set aside.

Lay your chicken breasts in a single layer between 2 sheets of baking paper and pound to 1/2 inch thick.

Set up a breading station by placing shallow bowls or plates of flour seasoned with salt & pepper, beaten egg, and panko in a row. Coat the chicken with the flour mix, then dunk in the egg, and dredge in panko. Put on the prepared baking sheet and let stand 10 mins to rest.

Bake 10 mins, flip and bake an additional 10 mins.

While the chicken is cooking, chop the onion and carrot. Add the oil to a large pan and set over medium-high. When the oil comes up to temperature, add the onion and carrot and sautée, stirring frequently, until softened.

While that is working, chop the ginger and garlic. Add to the pan and sautée another few minutes.

Whisk in the flour and curry powder to combine.

Whisk in the chicken stock, soy sauce and honey.

Simmer, stirring frequently, 15 – 20 minutes or until reduced by about half.

Let cool and blend.

For the Katsu sauce, whisk together the ketchup, oyster sauce, Worcestershire sauce, and 1 Tbsp. honey.

Serve with a bowl of sushi rice. Makes enough for 4.

Indonesian Coconut Curry

Oooooh, this is a good one. Velvety, unctuous, vegan – and delicious.

If you’ve got it, some quickly fried tempeh would be fantastic – and location-appropriate- here. I used crisped tofu, which is also great.

Gluten-free, vegetarian, vegan

Indonesian Coconut Curry

3 cloves garlic
2 small shallots
2 red chilis
1 Tbsp. turmeric powder
1.5 inches fresh ginger
4 macadamia nuts
1 tsp. ground coriander
1 tsp. black pepper
Few grinds salt
4 Tbsp. coconut oil
6 small white potatoes
1 can light coconut cream
3-4 kaffir lime leaves
1 pkg. extra form tofu
1 Tbsp. neutral oil
1 Tbsp. coconut aminos or soy sauce
1 Tbsp. cornstarch

First, preheat the oven to 200C (375F).

Prep the tofu by slicing into bite-sized squares, covering with paper towels or a tea cloth and pressing with something heavy. Let sit half an hour.

Delicately place in a large bowl. Add the oil, coconut aminos and cornstarch – lightly fold to combine without breaking.

Turn the tofu out onto a prepared baking sheet in a single layer, ideally with a little space between the pieces. Bake 10 minutes, flip, and bake an additional 10 minutes or until crisped up and browned. Remove and set aside.

Make a curry paste by whizzing everything above the coconut oil in a food processor until a paste forms, adding a little water if necessary.

Chop the potatoes into bite-sized pieces.

In a large pan, heat the oil over medium heat. Add the curry paste and fry until very fragrant and just beginning to brown.

Add the potatoes, coconut cream and kaffir leaves and stir to combine. Sautée 15 – 20 minutes, stirring occasionally, until the potatoes are softened and the sauce reduces down to a velvety smoothness.

In the last 5 minutes of cooking, fold in the crisped tofu.

Serves 4