Mung Bean Curry

Mung Bean Curry
Mung Bean Curry

This Mung Bean Curry will warm up the coldest of nights! It’s really easy to put together, and if you have built your Indian pantry and tried my other recipes, like this South Indian Eggplant Fry (Brinjal Fry) or this Toor Dal with Brussels Sprouts, you’ll have pretty much everything you need to recreate this dish. That is actually how this all started. I had mung beans in the pantry and was looking for a flavorful way to make them. Then I thought that Indian spices would be a fabulous way to go. Serve this with white rice and you have dinner ready!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Mung Bean Curry

Mung Bean Curry
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 tablespoons grapeseed oil
  • 1/2 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 2 curry leaves (optional)
  • 1 onion, chopped
  • 1/2 teaspoon turmeric
  • 1 cup mung beans, soaked overnight or one hour in hot water, rinsed and drained
  • 2 cups tomatoes, diced
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon chili powder (or to taste)
  • 1 teaspoon garlic-ginger paste
  • 2 teaspoons garam masala
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • Squeeze of lemon or lime juice

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the mustard seeds and let cook 2 minutes. Add the cumin seeds and curry leaves, if using, and sauté 1 minute. Add the onion and sauté while stirring for a minute. Add the turmeric, sauté, stirring frequently, about 3 minutes, until the onion is translucent. Cover and cook, stirring regularly, until the onion is golden and caramelized, 7-8 minutes.

Add the mung beans to the skillet. Mix thoroughly until they are coated with the spice and onion mixture. Add the tomatoes and the sea salt, stir well, and continue cooking, covered, for an additional 4-5 minutes. Add the chili pepper and the garlic-ginger paste, if using, and stir well. Add the garam masala and continue cooking for one minute. Add the vegetable broth and bring to a boil. Reduce the heat to medium-low, cover and cook until the beans are tender, about 35-40 minutes. Add the coconut milk and adjust spices and salt. Let reduce until the desired consistency, over a medium flame. Remove to a serving bowl. Garnish with fresh cilantro and lemon or lime juice. Bon appétit!

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Curry aux haricots mungo

Mung Bean Curry

Réchauffez-vous avec cette recette aux saveurs indiennes! C’est une recette facile à réaliser, et si vous avez essayé mes autres recettes indiennes, vous aurez presque tous les ingrédients dans le garde-manger. C’est en fait de cette façon que le repas a pris forme. J’avais des haricots mungo et me demandais bien quoi en faire. Alors pourquoi pas des épices goûteuses et exotiques! Servez avec du riz ou du naan.

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 portions 1x

Ingredients

Scale
  • 2 c. à soupe d’huile de pépin de raisin
  • 1/2 c. à thé de graine de moutarde noires
  • 1 c. à thé de graines de cumin
  • 2 feuilles de cari (optionnel)
  • 1 oignon, en cubes
  • 1/2 c. à thé de Safran des Indes (curcuma)
  • 1 tasse d’haricots mungo, trempés toute une nuit ou une heure dans l’eau chaude, rincés et égouttés
  • 2 tasses de tomates, en cubes
  • 1 1/2 c. à thé de sel de mer
  • 1/2 c. à thé de poudre de chili (ou au goût)
  • 1 c. à thé de pâte d’ail et gingembre
  • 2 c. à thé de garam masala
  • 4 tasses de bouillon de légumes
  • 1 tasse de lait de coco
  • Filet de jus de citron ou de lime et coriandre fraîche pour servir

Instructions

Chauffer l’huile dans une grande poêle à feu moyen-élevé. Ajouter les graines de moutarde, les graines de cumin et les feuilles de cari, et sauter pendant 1 minute. Ajouter l’oignon et sauter pendant 1 minute de plus. Ajouter le curcuma, sauter pendant 3 minutes, jusqu’à ce que l’oignon soit translucide. Couvrir et cuire en brassant quelques fois jusqu’à ce que l’oignon soit doré et caramélisé, environ 7-8 minutes.

Ajouter les haricots mungo et bien mélanger. Ajouter les tomates et le sel de mer et continuer de cuire, à couvert, pendant 4 à 5 minutes. Ajouter la poudre de chili et la pâte de gingembre et ail. Bien mélanger. Ajouter le garam masala et continuer de cuire pendant 1 minute. Ajouter le bouillon de légumes et porter à ébullition. Réduire le feu, couvrir et cuire pendant 35 à 40 minutes, jusqu’à ce que les haricots soient cuits.

Ajouter le lait de coco et ajuster le sel et les épices. Laisser réduire jusqu’à la consistence désirée, à feu moyen. Placer dans un bol de service, ajouter un filet de jus de citron ou de lime, et garnir de coriandre fraîche. Bon appétit!

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Epic Coconut Curry Soup

Epic Coconut Curry Soup
Epic Coconut Curry Soup

The secret to this Epic Coconut Curry Soup is in the broth. If you have a good broth, you can add whatever you want, and it’ll be a delight. Don’t skip on the simmering time, take it nice and slow. If anything, make the broth the day before, splitting your workload in half. You won’t regret it.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For other wonderful soup recipes, check out this Asian-Inspired Soup of the Day with Pan-Seared Tofu and Brown Rice Noodles and this Coconut Green Spring Soup.

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Epic Coconut Curry Soup

Epic Coconut Curry Soup
  • Author: Karine K

Ingredients

Scale

For the broth:

  • 3 tablespoons toasted sesame oil
  • 1/3 cup ginger, sliced in coins
  • 1 tablespoon fresh turmeric, sliced in coins
  • 1 head garlic, cloves sliced in half
  • 1 large onion, sliced thin
  • 6 tablespoons yellow curry paste
  • 2 quarts vegetable broth
  • 2 cans coconut milk
  • 2 tablespoons maple syrup
  • 2 tablespoons miso paste

For the garnishes:

  • Asian noodles of choice, cooked according to package directions (I really enjoy the “somen” noodles from Hakubaku)
  • Zucchini noodles
  • Large handfuls of spinach
  • 8 oz shiitake mushrooms, trimmed, sautéed in sesame oil and tamari
  • Green onions, sliced on the diagonal
  • Fresh cilantro
  • Toasted pumpkin seeds
  • Sambal oelek, to taste

Instructions

In a large soup pot, heat the sesame oil over medium-high heat. Add the ginger, turmeric, garlic, and onion, and sauté, stirring often, until the onion starts to caramelize, about 5-7 minutes. Add the curry paste, mix well, and cook, stirring, until very fragrant, about 2-3 minutes. Add the vegetable broth, the coconut milk, and the maple syrup. Bring to a low boil, cover, reduce the heat and simmer for as long as you can. I recommend at least 45 minutes, but feel free to extend it to 90 minutes, for even more flavor.

Before serving, take out a cup of broth in a small bowl and add to it the miso paste. Mix well and put back in the pot. Stir. To serve, place the noodles and the zucchini noodles in a shallow bowl. Add the spinach to one side. Ladle some broth (with or without the onions/ginger/turmeric/garlic mixture) in the bowl, and top with the shiitake, green onions, fresh cilantro, pumpkin seeds, and sambal oelek.

Notes

Inspired by Minimalist Baker’s Coconut Curry Ramen.

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Soupe curry coconut

Epic Coconut Curry Soup

Le secret de cette soupe est dans le bouillon. Avec un bouillon fabuleux, vous pourrez bien y ajouter ce qui vous plaît et ce sera délicieux. Prenez bien le temps de faire mijoter. Si c’est plus simple, faites le bouillon le jour précédent, divisant ainsi les tâches. Vous ne le regretterez pas!

  • Author: Karine K

Ingredients

Scale

Pour le bouillon:

  • 3 c. à soupe d’huile de sésame grillé
  • 1/3 tasse de gingembre frais, coupé en rondelles
  • 1 c. à soupe de racine de curcuma frais, coupée en rondelles
  • 1 tête d’ail, les gousses coupées en deux
  • 1 gros oignon, coupé en tranches minces
  • 6 c. à soupe de pâte de cari jaune
  • 2 litres de bouillon de légumes
  • 2 boîtes de lait de coconut
  • 2 c. à soupe de sirop d’érable
  • 2 c. à soupe de pâte miso

Pour les garnitures:

  • Nouilles asiatiques au choix, cuites selon les directives sur l’emballage (j’aime bien les nouilles “somen” de Hakubaku)
  • Zoodles (spirales de zucchini)
  • Quelques poignées d’épinards frais
  • 8 oz de champignons shiitake, équeutés, sautés dans l’huile de sésame et la sauce tamari
  • Oignons verts, coupés sur la diagonale
  • Coriandre fraîche
  • Graines de citrouilles grillées
  • Sambal oelek, au goût

Instructions

Dans une marmite, chauffer l’huile de sésame à feu moyen-élevé. Ajouter le gingembre, le curcuma, l’ail et l’oignon. Faire revenir, en brassant souvent, jusqu’à ce que l’oignon commence à prendre une couleur dorée, environ 5 à 7 minutes. Ajouter la pâte de cari, brasser, et cuire, en brassant, 2 à 3 minutes. Ajouter le bouillon de légumes, le lait de coconut et le sirop d’érable. Porter à ébullition pour quelques secondes, couvrir, et mijoter le plus longtemps possible, au moins 45 minutes, jusqu’à 90 minutes, pour plus de saveur. Avant de servir, retirer une tasse de bouillon dans une tasse à mesurer, ajouter la pâte de cari, brasser, et retourner le tout dans la marmite. Mélanger.

Pour servir, placer les nouilles et les zoodles dans une assiette creuse. Ajouter les épinards. À la louche, ajouter le bouillon (avec ou sans le mélange oignons/ail/gingembre/curcuma) et garnir des champignons shiitake préalablement sautés, des oignons verts, de la coriandre fraîche, des graines de citrouille et du sambal oelek.

Notes

Inspirée de la soupe Coconut Curry Ramen de minimalistbaker.com.

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Mushroom Curry

Mushroom Curry
Mushroom Curry

Ah, curries! When my Mother-in-law visits us in Arizona, or when we visit Chicago, I always take the opportunity to cook with her and write down recipes to pass down to future generations. It’s always such a treat, and every time, I feel like she’s letting me in on some major secrets! This Mushroom Curry satisfies my cravings for Indian food and for mushrooms. It is quick to make, and can be served over rice or any other grain. I like it served over sorghum, a gluten-free grain, native to Africa, and used extensively in Indian cuisine.

Indian cuisine is one of the most intricate and evolving types of cuisine, thanks to its 8,000-year history, characterized by various cultural groups and regional traditions. For more traditional Indian recipes: Brinjal Fry (Indian Sautéed Eggplant), Toor Dal with Brussels Sprouts, Chickpea Chole, Curry Fried Potatoes with Heirloom Tomato Sauce.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Mushroom Curry

Mushroom Curry
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1/4 cup grapeseed oil
  • 10 whole cloves
  • 1/2 stick cinnamon
  • 1 large onion, chopped small
  • 1/2 teaspoon turmeric
  • 1 heaping tablespoon garlic-ginger paste
  • 2 tomatoes, chopped small
  • 1 lb mushrooms, chopped small
  • 1 heaping teaspoon sea salt
  • 1 teaspoon chili powder
  • 3/4 tablespoon garam masala
  • Fresh cilantro, to garnish

Instructions

Heat oil in a medium saucepan over medium-high heat. Add the cloves and cinnamon stick, and sauté 1 minute. Add the onion and turmeric, and sauté until the onion is caramelized, about 7-10 minutes. Add the garlic-ginger paste and sauté one more minute. Add the tomatoes, stir well, cover, and cook 2-3 minutes, stirring once or twice.

Add the mushrooms and stir. Add the salt and chili powder and mix well. Cover and cook, stirring occasionally, for 4-5 minutes, until the mushrooms are tender, but with a little bite. Add garam masala, turn off the heat, and done! Serve with some fresh cilantro. Bon appétit!

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Curry de champignons

Mushroom Curry
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1/4 tasse d’huile de pépin de raisin
  • 10 clous de girofle
  • 1/2 bâton de cannelle
  • 1 gros oignon, haché
  • 1/2 c. à thé de curcuma
  • 1 grosse c. à soupe de pâte gingembre et ail
  • 2 tomates, hachées
  • 1 livre de champignons, hachés
  • 1 c. à soupe de sel de mer
  • 1 c. à thé de poudre de chili
  • 3/4 c. à soupe de garam masala
  • Garniture: coriandre fraîche

Instructions

Chauffer l’huile dans une casserole moyenne à feu moyen-vif. Ajouter les clous de girofle et la cannelle et faire sauter pendant une minute. Ajouter l’oignon et le curcuma, et faire revenir jusqu’à ce que l’oignon soit tendre et caramélisé, environ 7 à 10 minutes. Ajouter la pâte de gingembre et ail et faire revenir pendant une minute. Ajouter les tomates, bien mélanger, couvrir et cuire pendant 2 à 3 minutes, en brassant quelques fois.

Ajouter les champignons, le sel de mer et la poudre de chili. Mélanger, couvrir et cuire, en brassant de temps à autre, pendant 4 à 5 minutes. Ajouter le garam masala et bien mélanger. Retirer du feu et servir garni de coriandre fraîche. Bon appétit!

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Thai Coconut Curry Soup with Chickpeas and Potatoes

Thai Coconut Curry Soup with Chickpeas and Potatoes
Thai Coconut Curry Soup with Chickpeas and Potatoes

I adapted this Thai Coconut Curry Soup with Chickpeas and Potatoes from a recipe I found in Street Vegan, the great cookbook from the Cinnamon Snail food truck! The book oozes with imaginative and fun recipes like Chickpea “Crab” Cakes and Tequila Lime Tostones! You can always find inspiration by just leafing through the pages.

Yesterday, I had a taste for Thai soup. But this soup needed to be a one-pot meal, substantial enough to feed the kids at lunch. So after looking through what I had left in the fridge and the pantry (hello potatoes!), I browsed through Street Vegan and found exactly what I needed. This Thai Coconut Curry Soup with Chickpeas and Potatoes. The potatoes and the chickpeas bring the heartiness, while the deep Thai spices make this dish a keeper. The kids loved it with some quinoa on the side. The next day, they wanted some again, but with rice.

The recipe is simple and straightforward. I only switched out the agave nectar for maple syrup (I more often than not use maple syrup as a sweetener) and since I didn’t have Thai basil on hand, I used Spicy Globe basil. It was just great! The broth is addictive, you’ll want to dip everything in it, from toast to fingers! Feel free to change up the vegetables, you can’t ruin anything that goes into this broth.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another wonderful, Thai-inspired soup, check out this Epic Coconut Curry Soup.

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Thai Coconut Curry Soup with Chickpeas and Potatoes

Thai Coconut Curry Soup with Chickpeas and Potatoes
  • Author: Karine K

Ingredients

Scale
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon mustard seeds
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 3 tablespoons Thai red curry paste
  • 1/4 cup fresh basil leaves (Thai is great, but any basil will do), chopped
  • 8 makrut lime leaves, sliced into strips
  • 23 Yukon Gold potatoes, diced
  • 7 cups vegetable broth
  • 1 can coconut milk
  • 3 tablespoons rice vinegar
  • 3 tablespoons maple syrup
  • 2 tablespoons tamari
  • 1 can chickpeas, rinsed and drained

Instructions

Heat the sesame oil over medium heat in a soup pot. Add the mustard seeds and cook until they start to pop. Add the onions, carrots, celery, and ginger. Sauté for 3-4 minutes while stirring.

Add the coriander, cumin, red curry paste, basil, and lime leaves, and continue cooking for 2 more minutes, stirring often. Add the potatoes, vegetable broth, coconut milk, vinegar, maple syrup, tamari, and chickpeas. Bring to a boil. Continue to cook over high heat for 15 minutes, or until the potatoes are tender. Serve with extra basil as a garnish. That’s it! Bon appétit!

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Soupe thaï au coconut avec pois chiches et pommes de terre

Thai Coconut Curry Soup with Chickpeas and Potatoes
  • Author: Karine K

Ingredients

Scale
  • 3 c. à soupe d’huile de sésame grillé
  • 1 c. à soupe de graines de moutarde
  • 1 oignon moyen, haché
  • 2 carottes moyennes, pelées et hachées
  • 3 branches de céleri, haché
  • 2 c. à soupe de gingembre frais, pelé et émincé
  • 2 c. à soupe de coriandre moulue
  • 2 c. à soupe de cumin moulu
  • 3 c. à soupe de pâte de cari rouge
  • 1/4 tasse de basilic thaï frais, haché
  • 8 feuilles de lime makrut, tranchées en fines lamelles (ou le zeste d’une lime)
  • 2 à 3 pommes de terre Yukon Gold, en dés
  • 7 tasses de bouillon de légumes
  • 1 boîte de lait de coconut
  • 3 c. à soupe de vinaigre de riz
  • 3 c. à soupe de sirop d’érable
  • 2 c. à soupe de sauce tamari ou soya
  • 1 boîte de pois chiches, rincés et égouttés

Instructions

Chauffer l’huile de sésame dans un chaudron à soupe, à feu moyen. Ajouter les graines de moutarde et cuire jusqu’à ce qu’elles commencent à éclater. Ajouter les oignons, carottes, céleri, et gingembre. Faire revenir pendant 3 à 4 minutes, en brassant.

Ajouter la coriandre, le cumin, la pâte de cari rouge, le basilic, et les feuilles de lime. Continuer de mijoter pendant 2 minutes. Ajouter les pommes de terre, le bouillon de légumes, le lait de coconut, le vinaigre de riz, le sirop d’érable, la sauce tamari ou soya, et les pois chiches. Porter à ébullition, réduire le feu et laisser mijoter pendant 15 minutes, ou jusqu’à ce que les pommes de terre soient tendres. Servir avec du basilic frais. Bon appétit!

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South Indian Potato Fry

South Indian Potato Fry
South Indian Potato Fry

This South Indian Potato Fry recipe is warming, comforting and easy to make. It follows the same steps as the South Indian Eggplant Fry I posted last week. Same technique, with a slightly longer cooking time and different ingredients. Personally, I feel like that’s one of the fabulous things about Indian cuisine; if you master the different techniques, you can pretty much fry, curry, korma, or pulao anything!

It is important to note here (and for the South Indian Eggplant Fry) that the potatoes are not “fried” but rather sautéed in oil in a large skillet. Indians use the term fried, because as opposed to a curry, which is cooked mostly in a sauce, the fried dishes cook in oil. But there’s nothing deep fried here, rest assured!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Don’t forget to consult my other authentic Indian recipes, like this Toor Dal with Brussels Sprouts or this Chickpea Chole.

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South Indian Potato Fry

South Indian Potato Fry
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 lb potatoes, scrubbed
  • 2 onions, cut into small dices
  • 1/3 cup olive oil
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 curry leaves (optional)
  • 1/2 teaspoon turmeric
  • 1 large heirloom tomato cut into small cubes (with seeds and skin)
  • 11 1/2 teaspoon sea salt
  • 1/2 teaspoon chili powder (or to taste)
  • 1 teaspoon garlic-ginger paste
  • 1 teaspoon garam masala

Instructions

Put the potatoes in a large pot of water and bring to a boil. Let the potatoes boil until fork-tender but not too tender that they fall apart. You want a nice structured potato. Drain the potatoes and place under cold running water for a few moments. Once the potatoes are cool enough to handle, cut them into cubes.

Heat the olive oil in a large skillet over medium-high heat. Add the mustard seed and let cook 2 minutes. Add the cumin seeds and curry leaves, if using, and sauté 1 minute. Add the onion and sauté while stirring for a minute. Add the turmeric, sauté, stirring frequently, about 3 minutes, until the onion is translucent. Cover and cook, stirring often, until the onion is golden and caramelized, 7-8 minutes.

Add the potato cubes to the skillet. Mix thoroughly until the potatoes are coated with the spice and onion mixture. Cover and cook for 5 minutes, stirring occasionally to prevent sticking. Add the tomatoes and 1 to 1 1/2 teaspoon sea salt, stir well, and continue cooking, covered, for an additional 5-6 minutes. Add the chili pepper, the garlic-ginger paste, and the garam masala, and stir well. Continue cooking until the potatoes are nice and tender, about 2-3 minutes. Remove to a serving bowl. Garnish with fresh cilantro. Bon appétit!

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Pommes de terre sautées du sud de l’Inde

South Indian Potato Fry
  • Author: Karine K

Ingredients

Scale
  • 2 livres de pommes de terre, lavées
  • 2 oignons, hachés
  • 1/3 tasse d’huile d’olive
  • 1/2 c. à thé de graines de moutarde noire
  • 1 c. à thé de graines de cumin
  • 2 feuilles de cari (en option)
  • 1/2 c. à thé de curcuma
  • 1 grosse tomate (environ deux tasses), hachée
  • 1 à 1 1/2 c. à thé de sel de mer
  • 1/2 c. à thé de poudre de chili (ou au goût)
  • 1 c. à thé de pâte de gingembre et ail
  • 1 c. à thé de garam masala
  • Garniture: coriandre fraîche

Instructions

Déposer les pommes de terre dans une grande casserole et couvrir d’eau. Porter à ébullition et laisser cuire jusqu’à ce que les pommes de terre soient cuites, sans toutefois se défaire. Vous voulez une pomme de terre qui se tient. Égoutter et rincer à l’eau froide. Retirer la peau avec les mains et couper en cubes.

Chauffer l’huile dans une grande poêle à feu moyen-vif. Ajouter les graines de moutarde et cuire 2 minutes. Ajouter les graines de cumin et les feuilles de cari, et cuire une minute. Ajouter les oignons et faire revenir, en remuant, pendant une minute. Ajouter le curcuma et faire revenir, en remuant, pendant 3 minutes, jusqu’à ce que l’oignon soit translucide. Couvrir et cuire, en remuant souvent, jusqu’à ce que l’oignon soit doré et caramélisé, environ 7 à 8 minutes.

Ajouter les cubes de pommes de terre. Bien remuer afin de couvrir les pommes de terre du mélange d’oignons et épices. Couvrir et cuire pendant 5 minutes, en remuant de temps à autre. Ajuster le feu afin de prévenir que les pommes de terre ne collent. Ajouter les tomates et le sel de mer. Bien remuer et continuer de cuire, couvert, pendant 5 à 6 minutes. Ajouter la poudre de chili, la pâte de gingembre et ail, et le garam masala. Bien remuer et continuer de cuire pendant 2 à 3 minutes, jusqu’à ce que les pommes de terre soient tendres. Transférer dans un bol de service et garnir de coriandre fraîche. Bon appétit!

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Chickpea Curry with Figs and Apricots

Chickpea Curry with Figs and Apricots
Chickpea Curry with Figs and Apricots

When you crave the warmth of Indian spices and it’s fig season, this Chickpea Curry with Figs and Apricots is pretty on point. This curry started out of a can of chickpeas, some fresh black mission figs, and some dried Turkish apricots. I ended up with a sweet-spicy curry that everyone loved. Leftovers are perfect the next day. I served over rice because the kids asked for it, but you could easily serve over any other grain.

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Chickpea Curry with Figs and Apricots

Chickpea Curry with Figs and Apricots
  • Author: Karine K

Ingredients

Scale
  • 5 ounces dried apricots
  • 1/3 cup orange juice
  • 2 teaspoons grapeseed oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper
  • 1 can chickpeas, rinsed and drained
  • 1/2 cup coconut milk
  • Sea salt, to taste
  • Garnishes: fresh sliced figs, green onions, cilantro, nuts

Instructions

Slice the dried apricots and put them in the orange juice to soak for 30 minutes. Place the rinsed and drained chickpeas in a large pot and set aside. Heat the oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 2-3 minutes. Add the garlic, ginger, cumin, coriander, turmeric, garam masala, and cayenne. Cook for another 2-3 minutes, until nice and fragrant. Add to the large pot with the chickpeas.

Add the apricots and the juice to the pot. Cook over medium-low heat for about 15-20 minutes, stirring often. Taste and adjust seasonings. Add all but 4 tablespoons coconut milk to the pot, and continue cooking for another 5 minutes. Serve over rice, or any other grain, topped with some coconut milk and your choice of toppings. Bon appétit!

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Curry de pois chiches avec figues et abricots

Chickpea Curry with Figs and Apricots
  • Author: Karine K

Ingredients

Scale
  • 5 onces d’abricots séchés
  • 1/3 tasse de jus d’orange
  • 2 c. à thé d’huile de pépin de raisin
  • 1 oignon moyen, haché
  • 3 gousses d’ail, émincées
  • 1 c. à thé de gingembre frais, émincé
  • 1 c. à thé de cumin moulu
  • 1 c. à thé de coriandre moulue
  • 1 c. à thé de curcuma moulu
  • 1 c. à thé de garam masala
  • 1/2 c. à thé de poivre de cayenne
  • 1 boîte de pois chiches, rincés et égouttés
  • 1/2 tasse de lait de coconut
  • Sel de mer, au goût
  • Garnitures: figues fraîches tranchées, oignons verts émincés, coriandre fraîche, noix rôties

Instructions

Trancher les abricots séchés et laisser tremper dans le jus d’orange pendant 30 minutes. Déposer les pois chiches dans une grande casserole et réserver. Chauffer l’huile dans une grande poêle à feu moyen. Ajouter l’oignon et faire revenir jusqu’à ce qu’il soit translucide, environ 2 à 3 minutes. Ajouter l’ail, le gingembre, le cumin, la coriandre moulue, le curcuma, le garam masala et le poivre de cayenne. Cuire, en remuant pendant 2 à 3 minutes de plus. Ajouter à la casserole de pois chiches. the dried apricots and put them in the orange juice to soak for 30 minutes.

Ajouter les abricots et le jus d’orange à la casserole. Cuire à feu moyen-bas pendant environ 15 à 20 minutes, en brassant souvent. Goûter et ajuster les assaisonnements. Ajouter le lait de coconut, en conservant 4 c. à soupe de côté pour la garniture. Cuire pendant 5 minutes de plus. Servir sur du riz ou un autre grain. Garnir de lait de coconut, de figues fraîches et de coriandre fraîche. Bon appétit!

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Mighty Jackfruit

Jackfruit Tree in Bangladesh
Jackfruit Tree in Bangladesh

I was shopping with the kids and the jackfruit fruits were stacked right at their eye level. It happened like in the movies. They were both somewhat horsing around and when they turned around after tugging on the other’s shirt, they froze. “Maman, c’est quoi ce melon?” They thought it was some weird-looking, spiky type of melon. At that point, my only experiences with jackfruit were in Jamaica, where it can be found fresh at the market, or in different meals, both sweet and savory.

Jackfruit Flesh Pods
Jackfruit Flesh Pods

Ok, it is the largest known tree borne fruit in the world, with fruits that can weigh up to 100 pounds! I got a nice 8-pounder from the market, and was able to make three different dishes. So a 75-pound “spiky melon” would be a little too much for me! Either way, I read about the fruit. And then I read some more. The history of this ginormous and nutritious beast is one for the books. Originating in the southwestern rainforests of the Western Ghats in the Indian Subcontinent (what is now Kerala, West Bengal, coastal Karnataka, and Maharashtra, but also Indonesia), jackfruit is also the national fruit of Bangladesh. It is consumed widely in the different tropical regions of the world, and represents an important source of nourishment for people in those regions.

After studying the jackfruit, it was time to act! I decided to make jackfruit BBQ for tacos, since jackfruit tacos are on everyone’s lips, as well as a nice curried jackfruit dish, flavored with that Indian treasure we call spices. And then, a Facebook user suggested that I simmer the diced jackfruit in coconut milk, with onions, tomatoes, and garlic. I mean… How could I not try that as well?

I have to say, the “funny” part about buying a whole fresh jackfruit is the peeling and trimming and extracting of the flesh, especially after reading that each fruit can contain hundreds of flesh pods! Each pod it attached to some stringy ligaments attached to a solid core, and all these beautiful things release some type of adhesive substance that makes the pods, the strings, and everything else in between stick to everything else!

After spending about 30 minutes on the fruit, I reached the end. Only little warning I can give is that the jackfruit has a very specific, musty scent, that could somewhat remind you of some overly ripen pineapple. But it’s tolerable. Once done, I stored the pods in the fridge, and I had my “meat” ready for the next morning.

The next morning, I started with the BBQ jackfruit for tacos. The recipes I read required canned jackfruit, but I went away and just subbed my freshness for the canned stuff. It seems, according to many, that the canned jackfruit is better for recipes like those. Mine turned out nice anyway. Contrary to many, I wouldn’t say you could “pass this stuff” for pork tacos. At all. But it’s a nice way to change up your taco game, it creates variety. I topped my tacos with a simple slaw, some avocado, some cilantro, and some fresh lime juice.

Jackfruit Tacos
Jackfruit BBQ Tacos

Then came my beloved curried jackfruit, and because India is my second home, my second family, I am always eager to cook Indian food. The kids always love it and the house smells so good! This jackfruit curry was my favorite dish, maybe because the consistency of the jackfruit lends itself so nicely to a warmly spiced dish, and it’s also perfect to serve on rice, or any other grain.

For the finale, I created my veganized version of Ginataang Langka (jackfruit in coconut milk), the Filipino dish suggested by one of my reader on Facebook. This was great too, a very sweet and creamy sauce surrounds diced jackfruit, onion, garlic, ginger, and chile peppers. I served this one over bulgur, topped with the roasted jackfruit seeds. Yes, you can roast the seeds and eat them too! They are rich in protein, potassium, calcium, and iron.

In retrospect, I ADORED playing with the whole jackfruit! I find that it is always important to touch and discover your food, to cook it in different ways, and to explore its different components. Just to feel food in our hands is the first step towards healthy eating habits. The return to knowing what food is, real food. And the jackfruit gave me just that. To know that I’m touching the same fruits that people on the other side of the globe are also depending on for their sustenance. It makes you think, it makes you appreciate nature, and all of its wonders. Mighty jackfruit, thank you, it was quite an experience!

Assorted Jackfruit Dishes | livitygardens.com
Assorted Jackfruit Dishes | livitygardens.com