Mixed Vegetable Coconut Curry

"As an Ayurvedic cook dinner the maximum essential factor we have to provide even as cooking a meal is our own loving aim. When we make some thing for a person we deliver something this is non-public. Our love and care goes immediately into the meals we're getting ready and becomes part of the person that consumes it."

~ V. Sandhya

After vacations with lots of rich meals served up, our bodies start to crave more purifying foods to fend off illness and revitalize the frame and thoughts. Craving an clean-to-digest cleansing dose of gently spiced greens, I flipped thru some of my favorite books and become inspired to make this simple blended vegetable curry with coconut. This dish is simplicity at its greatest and a whole taste enjoy when paired with a few mung bean savory pancakes and a bed of warm clean cooked brown basmati rice. Any aggregate of greens may be used, although I need to admit that I become especially smitten by the mixture that I offer up here. A health practitioner could not have ordered a higher therapy for the iciness chills.

The ebook that was the catalyst for this recipe is Mysore Style Cooking: The Secret Yogic Recipes of Mysore, India by V. Sandhya. This gem is one of the most sleek and nourishing cookbooks in my significant collection. I am perpetually grateful to Yogi Kitchen for the advice. Beautifully illustrated, strictly vegetarian, and stimulated by using her own family's nicely-guarded recipes, Sandhya has a home-primarily based restaurant where she serves yogis. If you want to learn about the healing food that comes from the area of Mysore, that is the book to get. Contained with the covers are lots of ideas for legumes, grains, salads, greens, spice powders, breads, raitas and chutneys, and chocolates. The majority of the offerings are vegan pleasant too. Though I want I may want to visit her domestic, I am satisfied to have a chance to recreate some of her scrumptious and nourishing recipes in my very own kitchen.

This alternatively soupy curry is my contribution to No Croutons Required. The undertaking for January is to come up with a soup or salad employing using the leftovers. In this case, I became the usage of up a few excess greens I had handy.

More vegetable curries you're positive to enjoy from Lisa's Vegetarian Kitchen:

Mixed Vegetable Curry ( Sabzi Bhaji )

Simple Spicy Bottle Gourd Dal

Roasted Beet and Coconut Curry

Indian-Style Roasted Squash Curry

On the top of the reading stack: Asian Flavors: Changing the Tastes of Minnesota since 1875 by Phyllis Louise Harris and Raghavan Iyer

Audio Accompaniment: Pete Namlook

Spicy Brown Rice and Collard Greens

Legumes, complete grains and greens include the fundamental additives of my day by day vegetarian meals, but even as I always spend as a minimum a few time and effort turning my legumes into flavorful and exciting dishes the use of spices, seasonings and exclusive techniques, I usually spare less attention to the grains and veggies and frequently without a doubt prepare dinner them as they are to serve with condiments at the table. But once in a while it's far a treat to find the little little bit of extra time to dress up the grains and greens too.

Fortunately it would not require a good deal greater time or attempt in any respect to combine your grains and vegetables into a beautiful and delicious facet dish like this easy brown rice pro with ginger, spices and lemon juice and all tossed with saut?Ed collard greens and toasted almonds. Creamy, earthy and tangy, this colorful and nutritious dish has layers of flavor and texture, and takes no more than 15 mins to make after about 10 mins of instruction. It simply would possibly outshine the other objects at the table.

Any leafy inexperienced can be used in this recipe ? Spinach, kale or chard, for instance ? But I used collard veggies because I love their delicately sweet flavor and they're presupposed to bring accurate fortune in case you eat them on new year's day, which I did. Here's hoping ... Be sure no longer to overcook whichever veggies you pick out.

Other grain and vegetable facet dishes you may experience:

Indian-Style Millet with Browned Onions and Green Beans

Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

Miso Rice with Carrots, Peas and Cherry Tomatoes

Cashew Rice with Dice Potatoes

On the top of the reading stack: For the Time Being by Annie Dillard

Audio Accompaniment: Pete Namlook

Roasted Squash with Tahini and Za'atar

If you enjoy roasted winter vegetables as much as I do and the tastes of the Middle East, then this recipe really needs no introduction. Adapted from Yotam Ottolenghi's latest book Jerusalem , this substantial and easy-to-prepare vegetarian main is an ideal nutty and earthy dish with a most pleasing layering of creamy textures and flavors to warm up the kitchen and the diners at the table. Serve anytime of year with your favorite variety of seasonal squash to nourish the body and mind.

Zahtar, a wonderfully tangy, zesty and salty combination of herbs, spices, seeds and nuts that's quite hearty and frequently served with olive oil lined bread, is straightforward to prepare at home and keeps for numerous months if saved in the fridge in a properly-sealed glass box.

Other Middle Eastern recipes from Lisa's Vegetarian Kitchen:

Zahtar (Dukkah)

Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing

Ash-e Anar (Persian Split Pea and Pomegranate Soup)

Mesopotamian Barley, Chickpea, Lentil, Tahini Soup

Pumpkin Gingerbread Waffles

There's nothing lots greater enjoyable on a chilly winter morning than a warm cup of coffee and a massive clean-cooked pumpkin gingerbread waffle hot out of the iron and smothered with butter and heat maple syrup. The heavenly aroma of these waffles toasting on the griddle iron might be well worth the problem of making them by myself. Once they're on the plate, you may want to delight in the mild and chewy feeling for your mouth and permit the impossible to resist flavors of darkish molasses and gingerbread spices linger for your tongue for so long as you may. These might be the tastiest waffles you may have ever eaten!

Other pancake and waffle ideas:

Spiced Pumpkin Waffles

Ginger Molasses Pancakes with Mixed Dried Fruit

Buckwheat and Molasses Pancakes

Curried Parsnip and Wild Rice Soup

Now and then I purchase a vegetable that I experience ingesting however for a few motive rarely ever cook with. The vegetable may sit round for some time, but the venture of the use of it gives me event to locate inspiration. In this example, the vegetable turned into a bag of parsnips and the muse become a soup with the aid of mangocheeks of Allotment2Kitchen.

I'm thrilled that I got here throughout it again! Parsnips are especially candy whilst cooked and pur?Ed, however retain their characteristic and unique flavor it's greater with a really apt seasoning of moderate curry spices. And including wild rice lends a exceptional nutty taste and chewy texture that makes this creamy, warming and nourishing soup a actual winner. It's beautifully easy too and possibly to win over even the staunchest parsnip critics.

More root vegetable soups that you will experience from my properly stocked vegetarian kitchen:

Caribbean Sweet Potato Soup

Cream of Potato and Turnip Soup

Curry-Laced Pumpkin and Potato Soup

Potato Cauliflower Soup with Brown Rice

Chickpea Mixed Vegetable Poriyal

This is an smooth and alternatively moderate South Indian chickpea and vegetable curry ? At least consistent with my requirements of moderate as regular readers who go to this area realize that I do revel in fiery dishes. It is a really perfect addition to food whenever of 12 months, a delicious solution for the use of up leftover veggies, and if you appear to be having it on a winter day, an powerful remedy for those bloodless weather chills. This is my concept of comfort food.

Poriyal or palya are dry-textured vegetable curries that make for an elegant starter or aspect dish, normally tempered with fragrant seeds and spices. This one is rather full-size because of the addition of plump chickpeas and I served it as a major. All you want to balance out the meal are some savory rice and urad dal pancakes, or warm fresh cooked basmati rice and possibly a gently dressed leafy inexperienced salad and a few great background ambience to complete the revel in.

More chickpea dishes from Lisa's highly spiced vegetarian kitchen you're certain to enjoy:

Chickpeas with White and Wild Rice, Cranberries and Spices

Chickpeas with Toasted Pita Breads and Yogurt (Fatteh)

Tamarind Chickpeas

Chickpeas in a Tomato and Tamarind Gravy with Spices

Beetroot, Leek and Walnut Salad

I do generally tend to eat greater soups than salads at some point of the cold months, but that is a tremendous and nourishing iciness salad not to be neglected and I see no purpose why it shouldn't seem on menus all 12 months spherical. Robust and earthy beets are lightly tossed with a tangy and nutty French dressing that is balanced and improved by way of some sweetness from the presence of tamarind and a sprinkling of pomegranate seeds. The contrast of flavors and textures on this dish make for one pleasant dining revel in and your visitors will never bet simply how smooth it is to put together. Simplicity is often the maximum gourmet characteristic of the meal.

This is adapted from Jerusalem by Yotam Ottalenghi. Ottolenghi is a true genius and master in the kitchen, and the freshness and graceful simplicity that are a signature of his creations make for some of the most creative and pleasing additions that often adorn my table. This book, and his other releases, are a must have for aspiring and accomplished cooks alike, and they do look so beautiful on the shelf and the coffee table for that matter.

More beet recipes from Lisa's Vegetarian Kitchen:

Shredded Beet and Dill, Coconut Salad

Lentil Pomegranate Stew with Beets and Spinach

Haloumi, Beetroot and Greens Dressed with Tahini and Lemon

Roasted Beetroot with Toasted Walnuts and a Yogurt Dressing

On the top of the studying stack: the newspaper

Audio Accompaniment: Lux by way of Brian Eno