Scribd Logo
Upload

Welcome to Scribd!

  • Curry Recipes

    Uploaded by

    Tim Krahn
    90 views5 pages
    This document contains 3 recipes - an Indian chicken curry recipe, a broccoli and tofu stir fry recipe, and a creamy vegetable korma recipe. The chicken curry recipe provides instructions for making an authentic Indian curry with chicken, onions, tomatoes, yogurt and Indian spices. The broccoli and tofu stir fry is a vegan Chinese-inspired dish that combines tofu, broccoli, garlic and soy sauce. The vegetable korma recipe is for a creamy dish where partially cooked vegetables are simmered in a cashew and yogurt-based cream sauce.

    Original Description:

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document contains 3 recipes - an Indian chicken curry recipe, a broccoli and tofu stir fry recipe, and a creamy vegetable korma recipe. The chicken curry recipe provides instructions for making an authentic Indian curry with chicken, onions, tomatoes, yogurt and Indian spices. The broccoli and tofu stir fry is a vegan Chinese-inspired dish that combines tofu, broccoli, garlic and soy sauce. The vegetable korma recipe is for a creamy dish where partially cooked vegetables are simmered in a cashew and yogurt-based cream sauce.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    90 views5 pages

    Curry Recipes

    Uploaded by

    Tim Krahn
    This document contains 3 recipes - an Indian chicken curry recipe, a broccoli and tofu stir fry recipe, and a creamy vegetable korma recipe. The chicken curry recipe provides instructions for making an authentic Indian curry with chicken, onions, tomatoes, yogurt and Indian spices. The broccoli and tofu stir fry is a vegan Chinese-inspired dish that combines tofu, broccoli, garlic and soy sauce. The vegetable korma recipe is for a creamy dish where partially cooked vegetables are simmered in a cashew and yogurt-based cream sauce.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 5

    Curried Chicken Recipe

    This is an authentic Indian curried chicken made with all the original spices. When entertaining,
    it can be made ahead and then simmered at an extremely low temperature until time to serve -
    this actually will enhance the flavor. Be sure to serve with Naan bread and yogurt salad (raita),
    along with lots of basmati rice. We like to serve at least two curried meat meals and a
    vegetable dish such as alu mattar, along with as many side-dishes as possible.

    Ingredients:

    - 400-500 grams boneless, skinless chicken breasts, cut into chunks, or skinless chicken legs
    and thighs
    - 1/4 cup olive oil or ghee (60ml)
    - 2 onions
    - 4 cloves garlic
    - 1" (2.5 cm) piece peeled fresh ginger root
    - 2" (5 cm) cinnamon stick
    - 2 dried red chilies
    - 1 tsp turmeric powder (5ml)
    - 5-10 cardamom pods - seeds only, discard shells
    - 5 whole cloves
    - 14 ounce (400ml) can tomato sauce
    - 1/2 cup water (125ml)
    - 1/2 cup (125ml) plain yogurt
    - 1 tbsp lemon juice (15ml)
    - chopped fresh coriander leaves (cilantro)

    METHOD:

    Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and
    pulse to mix.

    Sauté chicken pieces in oil and then add onions, continue cooking until onions are transparent
    and tender and chicken is reasonably well-cooked.

    Pour spice mixture over the chicken and onions and bring to a boil, stirring well.

    Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.

    Add lemon juice, and garnish your curried chicken with fresh coriander leaves.

    Broccoli & Tofu in Garlic Sauce

    Broccoli and tofu in garlic sauce is a vegan and vegetarian Chinese-inspired entree that is
    easy to prepare. Serve this easy and simple vegetarian dish over rice or your favorite whole
    grain. You really can't go wrong with this simple vegetarian dish.

    Ingredients:
    * 1 onion, diced
    * 4 cloves garlic, minced
    * 3 tbsp olive oil
    * approx 2 cups broccoli, chopped
    * 1 block firm or extra firm tofu, pressed
    * 1 1/2 tsp ginger powder
    * 1/4 tsp cayenne pepper
    * 3 tbsp corn starch
    * 1/4 cup soy sauce
    * 1 cup water

    Preparation:

    Cut tofu into 1 inch cubes.

    in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.

    Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is
    done, another 6-8 minutes.

    In a separate small bowl, mix together the corn starch, soy sauce and water, then add this
    mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat.

    Serve over rice or whole grains and enjoy!

    Vegetable Korma – Creamy & Nutty

    Vegetables are partially cooked and then simmered in a cream based sauce to tender

    Ingredients:

    Vegetables:

    1. Potatoes medium: Peeled cut in ¼" thick half slices (substitute carrots for potatoes)

    2. Cauliflower florets: ½ Cup florets are cut in half

    3. Frozen peas: ½ Cup thawed

    Cream base:

    4. Almond Milk: 1 cup

    5. Cashews: 1 Cup

    6. Plain Yogurt: 1 Cup

    7. Milk or cream: 1 Cup


    8. Green cardamoms: seeds from 6 pods cracked open

    9. White pepper ground: 2 teaspoons

    10. Salt: to taste

    11. Saffron: 4 Strands

    Herbs, Oil & Spices:

    12. Canola oil: ¼ Cup

    13. Garlic: 4 Cloves, peeled crushed

    14. Ginger: ½" Peeled finely chopped

    15. Cinnamon powder: ¼ teaspoon

    16. Nutmeg powder: Pinch

    Method:

    Step 1: Prepare Vegetables

    1. Bring water to a boil. Add carrots and cauliflower. Cover & bring to a boil. Cook 3 minutes.
    The carrots and cauliflower will be half cooked.

    2. Add thawed peas. Wait 5 minutes. Do not bring peas to a boil, we just want to get them
    warm. Drain water and reserve for cream base.

    Step 2: Prepare Cream base

    1. Bring water to a boil. Add almonds. Bring back to a boil. Boil for one minute. Drain water and
    remove skins form the almonds

    2. Put almonds, cashews, cardamom seeds, white pepper, salt, saffron, Dahi and milk in an
    electric blender. Blend to fine paste. It should be very smooth.

    Step 3: Cook Korma

    1. Heat oil in heavy bottom pan.

    2. Add ginger and garlic. Sauté about one minute

    3. Add cinnamon and nutmeg. Stir

    4. Add cream base. Bring to a boil. Simmer for 5 to 7 minutes

    5. Add vegetables. If sauce is too thick add some water. Simmer until vegetables are tender.
    Vegetable Korma – Rosé with Tofu & Paneer

    Makes 4 servings

    One serving of the original recipe provides 2 servings of vegetables and is also an excellent
    source of Vitamin A (50%), a good source of fibre, Vitamin C (40%) and Iron (15%) and a
    source of calcium (8%). However, the original recipe was high in total fat and saturated fat and
    did not contain enough protein for a complete meal. To make the original recipe healthier, we
    lowered the sodium, the total fat and saturated fat per portion. We also increased the protein
    level. Read the footnotes to learn how we made the changes.

    Preparation time: 20 minutes


    Cooking time: 25 minutes

    Ingredients

    * 15 mL (1 tbsp) vegetable oil


    * 75 mL (1/3 cup) mixed unsalted nuts (cashews, pistachios, almonds)
    * 1 medium onion, finely chopped
    * 2 mL (½ tsp) garlic paste
    * 2 mL (½ tsp) ginger paste
    * 250 mL (1 cup) low sodium tomato sauce
    * 5mL (1 tsp) cayenne pepper
    * 2 mL (½ tsp) ground turmeric
    * 10 mL (2 tsp) ground coriander
    * 5 mL (1 tsp) garam masala
    * 250 mL (1 cup) water
    * 50 mL (¼ cup) raisins
    * 125 mL (½ cup) chopped carrots
    * 125 mL (½ cup) chopped bell pepper
    * 125 mL (½ cup) chopped fresh green beans
    * 125 mL (½ cup) green peas
    * 250 mL (1 cup) 1” firm tofu cubes
    * 250 mL (1 cup) crumbled, fat-free pressed cottage cheese
    * 125 mL (½ cup) 1% milk
    * 1 mL (¼ tsp) salt

    Directions

    1. Heat 15 mL (1 tbsp) oil in a large skillet over medium heat. Place mixed nuts & tofu cubes
    in the skillet, cook and stir until golden brown, and set aside.
    2. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and
    cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala.
    3. Pour in water, and mix in raisins, carrots, bell pepper, green beans, and peas. Bring to a
    boil. Reduce heat to low, and simmer 20 minutes, until vegetables are tender.
    4. Add crumbled pressed cottage cheese with the vegetables. Stir-in milk, bring to a boil, and
    continue cooking 2 to 3 minutes.
    5. Season with 1 mL (¼ tsp) of salt.

    How we reduced the fat levels in this recipe:

    In the original recipe, 45 mL (3 tbsp) of oil were used to sauté the nuts. The nuts can be
    sautéed in one-third of the amount or 15 mL (1 tbsp). Try to cut down on oil when you are
    cooking, even if itʼs vegetable oil. Heavy cream is high in fat and saturated fat. The original
    recipe called for one-quarter cup of heavy cream which we substituted for one-half cup of low
    fat (1%) milk.

    How we reduced the sodium levels in this recipe:

    To lower the sodium in this recipe, you can use an unsalted nut mix. Low sodium tomato
    sauces are now easier to find in the supermarket, with all the benefits of tomatoes but less salt.
    The amount of salt we put on our foods at the table accounts for only 10% of the amount of salt
    we eat each day. But adding salt at the table does add up, so try to pass on the salt shaker.
    You can also reduce the amount of salt you use when preparing and cooking food.

    How we added more protein in this recipe:

    Paneer (Indian cheese) is often used in Indian recipes and is a source of protein for Hindu
    vegetarians. In the modified recipe, we use fat-free pressed cottage cheese (which has a
    similar texture) to increase the protein content with only a minimal addition of fat.

    You might also like