Tag Archives: Curry

Curried Chickpeas

Dragonfly Curry Chickpeas :-)
Dragonfly Curry Chickpeas ๐Ÿ™‚

Ingredients:

  • Chick peas (I used frozen)
  • Onions
  • Turmeric root (fresh and powder)
  • Mustard seeds
  • Garlic
  • Coconut oil
  • Curry power (I used a pre-made mix of curried spices from bulk at MOM’s)
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Simple Ingredients

Directions:

  1. Thaw chickpeas with just a little bit of water over low to medium heat, covered, stirring occasionally.
  2. Warm a generous amount of coconut oil, and add mustard seeds and fresh grated turmeric root.
  3. When mustard seeds begin to pop slightly, begin to saute onions with seasonings: Turmeric powder, Curry powder (either pre-made or your own creative blend), adding fresh garlic only towards the end so as to not over cook and loose the flavor.
  4. Combine chickpeas, seasoned onions and enjoy on their own or as a side!

(I like to generously season the onions, using basically the amount of seasoning I will like to have present in the entire dish. Seasoning the dish in this way can help prevent over stirring veggies at the end and getting a mushy consistency as a result.)

ย This tasty dish pair’sย well with tomatoes and greens.

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Combine and enjoy!

Curried Spaghetti Squash

Curried Spaghetti Squash

Ingredients:

  • Spaghetti Squash
  • ghee/oil
  • onions
  • raisins
  • cayenne (optional for spicy!)
  • mustard seeds
  • coriander
  • cumin
  • turmeric
  • curry leaves (can be found fresh at Indian markets)
  • salt and pepper
  • cilantro

Directions:

  1. Cook Spaghetti Squash in oven: cut in half length wise and remove seeds with a spoon. Cook squash in oven, halves face down in a half inch of water. Bake at 375 until tender, 30-35 minutes. Rake a fork back and forth to remove strands like spaghetti.
  2. On stove top prepare vaghar (seasoning), melt ghee and add spices: mustard seeds first, when they begin to pop add coriander, cumin, turmeric and a few fresh curry leaves if available. (prepare as much as needed to season not only the onions but enough to be used to season the squash strands as well)
  3. Saute onions in vaghar and add cayenne (spicy; use a little at first, adding more if needed), cook onions until desired consistency is reached. Adding raisins for only just a moment before moving contents to a bowl.
  4. When Spaghetti Squash is thoroughly cooked, combine in bowl with seasoned onions and top with Cilantro.