April 29, 2010

Indian Comfort Food

The other day was really chilly; quite different from the nice spring like weather we've been having. It was a day that required warmth - a cozy blanket, comfy clothes, herbal tea to sip on, and of course comfort food. I found these two recipes in my stash of 'to make someday' and finally made them this past winter. Tuesday was the perfect day for them. Curry has that quality of warming you up, from the inside out, and it did the trick. It's just what the honey and I needed. The original recipe came from the Weight Watchers website years ago and made a few changes for sake of ease (the lentil spinach was originally a crockpot recipe). Even though they are two separate dishes, I like making them together with a side of basmati rice. Plus, then there's leftovers for lunch or dinner the following evening.

Curry-Spiced Lentils and Spinach

Serves 6
1 ½ tsp curry powder
½ tsp ground cumin
1 tsp ginger
¼ tsp turmeric
¼ tsp cayenne
1 medium onion, chopped
2 garlic cloves, minced
1–19 oz can lentils, rinsed
¼ cup basmati rice
1 package frozen chopped spinach, thawed
2 cups vegetable broth

Combine all ingredients in a pot and cook on medium-low heat until rice and lentils are cooked.

South Indian Curried Chickpeas
Serves 4
2 tbs shredded unsweetened coconut
1 tsp ground coriander
1/3 cup jalapeno pepper pickle juice *
2 tsb water
1 medium carrot, diced
1-19oz can chopped tomatoes
1-19oz can chickpeas, rinsed
½ tsp ground cinnamon
½ tsp ground cumin
Chopped cilantro for topping
Plain yogurt on the side
* I use the juice that is in a can/jar of pickled jalapeno peppers

In a large skillet add carrot, tomatoes and chickpeas and cook until carrots are tender, about 10 mins. Stir in coconut, coriander, jalapeno juice, cinnamon, and cumin. Reduce heat to low and cook for 5 mins. Sprinkle with cilantro and serve with yogurt on the side.


Post a Comment