curry

Food For Life – Curry Stew & Golden Waffles

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Golden Waffles

Submitted by Janet Headrick

2 cups water, soy milk or nut milk

2 cups rolled oats

2 Tablespoons whole wheat flour

2 Tablespoons sesame seeds

Blend well in blender then bake in waffle iron 8–10 minutes. Add water to thin the batter as it sets. Good made ahead and frozen in baggies. Warm in toaster or microwave straight from the freezer.

Malaysian Curry Stew

Submitted by Martin Bernar

1 small onion

¼ cup curry powder

1 can coconut milk

Vegetables of your choice, diced, such as:

3–4 celery stalks, 2 potatoes, 1–2 tomatoes, 1 bell pepper, okra, etc.

2 Tablespoons McKay’s Chicken Seasoning or 1 Tablespoon salt

Honey to taste. If your curry is too spicy hot, add more honey.

Sauté onion in a small amount of oil in a 5–6 quart pot. Add ¼ cup curry powder and mix well. Fill the pot up to two-thirds full with water and bring to a boil. When water is boiling, add vegetables in order of their cooking time, i.e., potatoes first, celery, etc. However, add tomatoes with the potatoes as they give flavor to the stew. When you add the last vegetables, also add the rest of the ingredients: the coconut milk, chicken seasoning, and honey. You may add more curry powder depending on your taste. Cook until vegetables are done.

You can make curry sauce (as served in Thai restaurants) using this stew.

Mix ¼ cup of cornstarch with ½ cup of water, pour into the stew and cook for 2 minutes.

The stew will thicken, and you have sauce that can be served over rice.

Recipe – Spiced Potato and Lentil Curry

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1 Tablespoon oil

1 Spanish onion, diced

1 red chili, deseeded and diced

1 Tablespoon ground coriander

1 Tablespoon ground turmeric

2 cloves garlic, crushed

6 medium potatoes, sliced thickly

3 to 4 cups cooked lentils

2 cups vegetable stock

Place a medium-sized, heavy-based saucepan over medium heat and add oil. When oil is hot, add onion, chili (optional), garlic, and cook for 3 to 5 minutes. Add ground spices and potatoes and fry for 5 minutes. Add the cooked lentils and vegetable stock, then simmer for 20 minutes or until potatoes are cooked and stock has evaporated. Serve with a green salad.

Recipe – Potato Curry with Peas and Carrots

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2 Tbpn olive oil

1 cup (or more as needed) water

1 Tbpn hot curry powder

1 tsp salt

2 cloves garlic, minced

1 tsp ground coriander

2 large onions, thinly sliced

1 tspn turmeric

8 oz carrots, thinly sliced

1 ¾ cups frozen peas

4 medium potatoes, peeled and cut into 1 inch chunks

1 can coconut milk

In a large, heavy-bottomed skillet, heat the oil over medium heat. When hot, add the hot curry powder and stir it around for 30 seconds. Add the onions to the pan and saute’ until they are tender and slightly golden. Then add the carrots, potatoes, and minced garlic. Give it all a good stir, and add about a half-cup each of water and coconut milk. Stir in the turmeric, salts, and coriander. Reduce the heat to low and cover it. Check every so often to stir the pot and check the moisture level. When the moisture is almost all absorbed, add more coconut milk and water, in equal parts. Continue to cook, stir, and add liquid until the vegetables are very tender and the curry is nice and thick. At this point, taste it to check that the spice levels are where you like them. When you are there, stir in the peas and the rest of the coconut milk (and water if necessary), and cook it for another 3 minutes or so, until the peas are heated through and the curry thickens up again. Serve over brown rice. Makes 4 generous servings.

Helpful Hints: The coconut milk, while a delicious, rich and creamy addition, can be replaced with water or a flavorful broth, if desired.