Tuesday, April 20, 2010

2 vegetarian curries

i made these on different nights in the past week or so, and i think they're both worth remembering. source: synthesis of internet searches.

rajma with mustard greens
4-6 servings
chop and wash
  • 1 lb. mustard greens
boil 2qts of water, lightly salted, in a large pot with lid, dump the greens in and cook 7 minutes, drain and set aside.
  • 1 Tbsp ghee
  • 3 shallots, or half an onion, chopped
  • 1 Tbsp fresh ginger, minced
  • 1 or 2 green chilies
stir in the greens along with
  • 3 cups cooked kidney beans, drained
  • 28 oz tomatoes, pureed
  • 3 tsp curry powder
  • 1/2 tsp cayenne
simmer 10-15min, then add
  • 1/2 c. yogurt, milk, or cream

tempeh in coconut milk
2-3 servings
this was, how shall i say, not the most visually attractive curry, you might consider adding something pretty like red bell pepper with the spices.
  • 1 Tbsp oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1 green chili pepper, minced
when onion is starting to get translucent add
  • 2 tsp ground coriander
  • 1/2 tsp cayenne
stir to distribute, when it's fragrant add
  • 1 can coconut milk
  • 8 oz. tempeh, chopped into bite size pieces
  • 1 bay leaf
simmer until the sauce thickens, about 15 min.

No comments:

Post a Comment