Category Archives: Indian

Green Lentil Soup with Spinach and Coconut Milk

Green Lentil Soup with Spinach and Coconut Milk

High on spice, flavor and nutrition.  This soup has a rich broth flavored with cinnamon, nutmeg, cloves, turmeric, and cayenne.
Course Main, Soup
Cuisine Indian, Mediterranean
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 2 hours 15 minutes
Servings 6

Ingredients

  • 3 tbsp coconut oil
  • 2 carrots peeled and minced
  • 2 stalks celery minced
  • 1 onion minced
  • 3 cloves garlic minced
  • 1 1/2 tsp organic thyme dried
  • 1/2 tsp organic ground cayenne
  • 2 tsp organic turmeric
  • 1/4 tsp organic ground coriander
  • 4-5 cups vegetable stock
  • 1 1/2 cups green lentils rinsed
  • 1/2 tsp organic ground cardamom
  • 1/2 tsp organic ground cinnamon
  • 1/8 tsp organic whole cloves
  • 1/8 tsp organic fresh ground nutmeg
  • organic ground black pepper to taste
  • 1 cup coconut milk
  • 2 cups fresh spinach chopped
  • more water if needed

Instructions

  1. Melt the coconut oil in a medium saucepan over medium-high heat. Add the onions and sauté for 5 minutes.
  2. Add garlic, celery, and carrots and sauté 5 more minutes.
  3. Reduce the heat and add the thyme, turmeric, coriander and cayenne. Continue cooking for another 2 or 3 minutes.
  4. Pour in the vegetable stock and lentils bring to a boil, reduce heat and simmer for 40 minutes. If soup gets too thick, add more water to pot as the lentils cook.
  5. Add the spinach, coconut milk, cardamon, cinnamon, cloves, nutmeg and pepper, and stir until well combined, and let simmer for another 15 minutes

Roasted Cauliflower

It took me 50 years to realize that I love cauliflower. In the past, it was a white hard veggie, that crumbled into bitter unpalatable flavors in my mouth. The only way I would eat it was covered in ranch dressing, which from a nutritional aspect, probably totally negated any benefit of eating a vegetable. I am now the roasted cauliflower queen. I probably eat 2 heads of cauliflower a month.   Mostly for dinner, but with leftovers sprinkled into breakfast and lunch on a regular basis.   It is easy to make, and roasting cauliflower gives it a nutty flavor that is in no way related to the raw veggie.

Roasted Cauliflower

Course Side
Cuisine Indian

Ingredients

  • 2-3 tbsp olive oil
  • 1 tbsp organic curry powder
  • 1 tsp organic ground cumin
  • 1 tsp organic ground coriander
  • 1/2 tsp fine sea salt
  • 1/8 organic red pepper flakes
  • 1 head cauliflower rinsed and cut into florets

Instructions

  1. Preheat oven to 425°F.
  2. Toss olive oil with spices.
  3. Toss cauliflower with olive oil mixture.
  4. Spread out in large roasting pan (do not over load the pan).
  5. Roast in oven for 20-30 minutes.
  6. Serve as an appetizer or side dish.

Grilled Garam Masala Chicken

We eat a lot of chicken, so I am always looking for a way to mix it up a little bit. This is easy to make, but has an exotic taste, like you spent a lot of time in the kitchen. In testing our new spice blends, we made this recipe twice. First with Garam Masala, then with Chinese 5 Spice Powder. In our kitchen the Garam Masala version won hands down, however, if you are a fan of anise, you may prefer the Chinese 5 Spice version.

If you plan ahead and marinate the chicken overnight, the flavors are richer and the chicken is more moist.

Grilled Garam Masala Chicken

Course Main
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 tbsp Champagne vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1/2 tsp fine sea salt
  • 1/2 tsp organic ground black peppercorns
  • 1 1/2 tsp organic Garam Masala
  • 2 chicken breasts

Instructions

  1. Directions
  2. Make a marinade by whisking together the mustard, vinegar, olive oil and spices.
  3. Pound the chicken breasts to 1/2 inch thick and even in height.
  4. Marinate the chicken breasts overnight in a plastic bag.
  5. Grill chicken over medium heat until done.

Curried Lentil and Sweet Potato Soup

I usually make this in the fall and winter, but the past few days have been so cold, I broke out the soup pot and made a double batch of Curried Lentil and Sweet Potato Soup. The roasted sweet potato slightly sweetens the bite of the curry and the two flavors meld together to create a complex and tasty soup.

Curried Lentil and Sweet Potato Soup

Course Main, Soup
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2 onion chopped
  • 4 cloves garlic minced, or
  • 1/2 tsp organic minced garlic
  • 1 1/2 tsp organic curry powder
  • 2 cups red lentils
  • 4 cups unsalted chicken broth
  • 4 cups water
  • 1 roasted sweet potato
  • 1 tsp fine sea salt
  • 1 tsp organic ground black peppercorns

Instructions

  1. roast sweet potato in a 425° oven for 30 minutes. Do this while you make the rest of the soup.
  2. saute onion, in olive oil and butter over medium heat for 4 minutes
  3. add garlic and cook for 2 more minutes
  4. add curry powder and lentils and cook for a few more minutes
  5. add water and chicken stock and bring to boil then reduce heat and simmer for 20 minutes
  6. remove skin from sweet potato, then add the potato to the soup
  7. puree everything together
  8. return to pan and season with salt and pepper
  9. ladle into bowls and garnish with a light dusting of paprika