Rob loves lentil burgers! We’ve made several different varieties now, I had no idea there were so many options. This one caught my eye because we love Indian food and anything with curry in it. Lentils have so many benefits including: low-fat, high fiber, fill you up so you eat less, taste great! If you like Indian food and flavors try these lentil burgers and increase the spices to your own tastes.
A prominent ingredient in Mediterranean, Middle Eastern, and East Indian dishes such as minestrones, hummus, and falafel, whole Chickpeas have a mild yet hearty flavor and keep their unique round shape when cooked. In addition to being a good source of protein and calcium, Chickpeas are especially high in iron. They serve as a good foil for strong spices like curry powder, cumin, and cayenne pepper as well as pungent vegetables such as onions and garlic. Source Whole Foods Market
The last of our pumpkin recipes for this year, this Pumpkin Butternut Squash Soup is just right for the cold weather as the ginger gives it a bit of a kick.
Butternut squash is a winter squash with a sweet nutty taste that can be steamed, roasted, pureed or mashed and used in any type of recipe.
This curry soup recipe uses pumpkin Rob and I bought just before Halloween along with the usual Thai flavorings, coconut milk, lemongrass and ginger.
Halloween will soon be upon us, so I thought I’d start early with a pumpkin recipe so that you can make use of your Halloween pumpkin. A few more will follow in the coming weeks to help you figure out what to do with your used Jack ‘O Lanterns, don’t throw them away, eat them! This Spiced Pumpkin and Apple Curry is a great hardy dish, and it can also easily be made into a soup by adding more stock. It’s sure to warm you up on a chilly All Hallow’s Eve!
Red curry paste is the most common of all the curry pastes. It is used widely in many dishes that you are familiar with such as tod mun and satay. Red curry paste is a mixture of dry chili pepper, shallot, garlic, galangal, lemon grass, cilantro root, peppercorn, coriander, salt, shrimp paste and kaffir lime zest. This red curry vegetables recipe was made using Thai Red Curry Paste available at your favorite grocery or through Amazon in cases of 12. Feel free to prepare this meal with or without the chicken.
Red Curry Vegetables with Chicken
For best flavor, use organic vegetables when possible.
– Vegetables (use your favorites such as: carrots, cauliflower, broccoli, zucchini, mushrooms, peppers)
– 1 medium onion
– red curry paste
– 1 can coconut milk
– Bragg’s all-purpose seasoning
– 1 chicken breast (or firm tofu if vegetarian) chopped into cubes
Stir fry vegetables until tender, add pre-cooked chicken or tofu and heat through. Add red curry paste to suit your tastes (they vary in hotness, you may have to experiment). Stir in one small can of coconut milk, add 1-2 tsp of Braggs (adds salty flavour) and 1/8-1/4 tsp Stevia (adds sweetness). Heat and allow flavors to merge.
Serve with steamed brown rice.
About Curry Powder: Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India.
Most recipes and producers of curry powder usually include coriander, turmeric, cumin, and fenugreek in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, fennel seed, cinnamon, clove, mustard seed, green cardamom, black cardamom, mustard seed, mace, nutmeg, red pepper, long pepper and black pepper may also be added.
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Recipe Photo Credit: Her View Photography