Jeweled Curry Rice and Braised Peppery Tofu

Serves: 6-7 | Prep time: 10 min | Cook time: 35 min

2 cups basmati rice

4.5 cups water

1 cup frozen peas & carrots

1 cup fresh corn kernels

1 onion, finely diced

2 tbs curry powder

1 tsp onion powder

1/2 tsp sea salt

1/2 tsp black pepper

1/4 cup vegetable broth

1.25 cups roasted cashews

3/4 cup unsweetened raisins
1/2 cup cilantro, chopped

Rinse and scrub rice. Add to a rice cooker with all the water plus a pinch of salt and dash of curry powder. Steam for 30 minutes.
Meanwhile, sauté all remaining ingredients using the veggie broth, starting with the onions and spices, adding the cashews and raisins last. Sprinkle with fresh cilantro and stir into rice when done.

2 blocks firm tofu, pressed

1-2 tbs virgin coconut oil

1/2 tsp onion powder

1/2 tsp garlic powder

Salt and pepper, to taste

Press firm tofu overnight. Cut and toss with spices. To a nonstick ceramic or cast iron pan, add the oil over medium-high heat. Cook the tofu until golden, about 2.5 minutes on each side, then cover and turn off heat to finish cooking. Serve aside the jeweled rice.

Enjoy :)

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Chole Bhature (GF V HCLF)

I love Indian night at our house! My dad and I love a good curry. My mom? She can't handle the heat. If you can't either then don't make this dish because cutting back on the heat would be chipping away at the foundation of the dish.

Serves: 4 | Time: 25-45 minutes

Main ingredients:
3 cups cooked chickpeas
1 cup low-fat coconut milk
1 tsp cumin powder
1/8-1/4 cayenne powder
1/2 tsp turmeric
1 tsp garam masala
1 tsp amchur/mango powder
1/2 tsp black or pink salt
1 cup filtered water

Paste ingredients:
1 pint of grape tomatoes
1/2 medium red onion
1/2 inch ginger
1 tsp garlic powder
1 tsp green curry paste

Tempering spices:
2 bay leaves
2-3 whole cloves
a pinch of asafoetida/hing
1 tsp cumin seeds or 1/2 tsp ground cumin
2 inch cinnamon or 1/2 tsp ceylon cinnamon
2 green cardamom or 1/8-1/4 tsp cardamom powder
2-3 black peppercorns or 1/4 heaping tsp black pepper

Garnish:
1/3 cup chopped cilantro

Soak 1-1.5 cups of dried chickpeas overnight. Cook for 30 minutes and strain. Alternately use 2 cans of precooked chickpeas. Rinse and drain those, if using. Set aside.
Blend the ingredients for the paste in a food processor, set aside. If you're sensitive to onions, like me, then I suggest cooking the onion first.

Add the tempering spices to a hot pan and stir for a few minutes. Pour in the paste and bring to a simmer. Stir in the chickpeas.
Add the spices, water and coconut milk. Stir and cover. Simmer for 15 minutes.

Serve with coconut or plain basmati rice and garnish with chopped cilantro. This is also great with flatbreads. I steamed some carrots which my mom said was a nice touch.

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Coconut Carrot Curry (GF Vegan)

For those that need a good soup to warm up with this cold weather, try this creamy curry full of vitamins and warming spices.

Serves: 2-4 | Time: 40 min

13 med-large carrots
1/2-3/4 onion, chopped
1 can light coconut milk
2 cups vegetable broth
2 stalks of celery with leaves
2 large roasted red peppers
3 dried bay leaves
1/2 tsp celery seeds
1/2 tsp mustard seeds
1/2 tsp nigella sativa
2 inches organic ginger
1/2 tsp green curry paste
1/2 tsp TJ dry chili paste
1/4 tsp tamarind
1 tsp curry powder
1/2 tsp turmeric
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp garam masala

Grab a large pot and place over medium heat. Add just enough water to cover the bottom. When it begins to sizzle, add the bay leaves, mustard seeds, celery seeds, and nigella sativa (black cumin/kalonji). Temper for a few minutes and make sure the seeds pop. Add the veggie stock and cover.

Wash and peel (if necessary) your carrots. Dice roughly. Chop your onion as well. Mince your ginger. My mom is not a fan of how ginger tastes and my dad doesn't like the little strings you get from it sometimes. My trick is to place the ginger inside a tea leaf steeping spoon and place it in the broth for 5 minutes as it heats up. I then toss half the ginger and keep the rest. You can modify this however you want.

Now add the carrots and onions to your pot and cook for 20 minutes. We're not using a lot of stock because I don't want the end soup to be too thin and I don't want the taste of the coconut to be overwhelmed. However, you can add more liquid towards the end if you prefer it thinner.

Make sure the carrots are soft enough to blend. Remove the bay leaves and add the coconut milk, roasted red peppers, and spice pastes. I enjoy spicy food - not too spicy, but I don't mind a little burn - but if you don't then omit the chili paste. I'm using a stick blender because I'm too lazy to transfer to and from a food processor. Blend until relatively smooth (or leave it a tad chunky if you prefer). Cook for an additional 5 minutes.

Meanwhile, mince the celery. I like to add this towards the end to add a little texture to the soup. If you want a smooth soup then you'll want to add this before blending. Add the remaining spices and cook for 5 minutes. Taste and adjust spices accordingly. I didn't use too much curry powder because I want to be able to taste all the different components of the soup.

Spoon into bowls and allow to cool a bit before enjoying. Sprinkle with the celery leaves from an extra treat! This soup is perfect served with flatbreads or over basmati rice.

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Foolproof Coconut Rice (GF Vegan)

I'm one of those people that loves a plain bowl of basmati rice, but my parents really enjoy when it's flavored so I made this recipe with some leftover coconut milk. It was a hit!

If you want less starchy or non-sticky rice, the technique used here will produce perfectly separate rice grains.

Let's dive in with love!

Serves: 2-3 | Time: 45 minutes

1 cup Basmati Rice
1 cup Coconut Milk
3/4 cup Veggie Broth
1.5 tsp Coconut Sugar
Dash Cayenne (optional)

In a pot, add the coconut milk and veggie broth. Light or full fat coconut milk should work for this recipe.
Rinse and scrub your rice in warm water for a minute or two. Strain and shake off excess water. Add to the pot, stir and let soak for 20 minutes.
Stir your sugar and spice into the rice. Turn the heat to high and bring to a simmer (cover to quicken this process). When simmering, turn the heat to low and simmer for 15 minutes.
After 15 minutes, turn off the heat and let the rice sit for 10 minutes. Do NOT remove the lid. The steam will finish cooking your rice and make it super fluffy.
After 10 minutes, remove the lid and stir your rice. Holy cow! The coconut milk makes it almost "buttery."

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