This recipe is adapted from here.
1 Japanese Eggplant, sliced into wedges
1/2 Cauliflower cut into florets
1-2 tbsp red curry paste
1 cup chickpeas
1-2 garlic cloves, chopped
1 small piece of ginger grated
salt to taste
a few fresh basil leaves
Pre-heat oven to 400 degrees.
If using dry chickpeas, soak in water overnight and steam. If using canned, rinse and set aside.
Toss eggplant, cauliflower, ginger, garlic, oil, salt and curry paste. Roast in oven for 30-40 minutes until lightly brown.
Add chickpeas and mix well. Continue to roast for another 5-10 minutes.
Garnish with basil and serve warm over a bowl of rice. Perfect for that office day meal.
Cabbage is such a bland vegetable, that I am constantly looking for new recipes. As I scoured for new ways to cook cabbage this weekend, I came across this one. It seemed perfect for that office day meal with some brown rice, making it hearty, healthy, spicy and most importantly, fulfilling!
1/2 green cabbage cut into chunks
1 onion chopped into chunks
1 green pepper cut into chunks
1/2 pint cherry tomatoes sliced
2 lemon grass stalks
2 garlic cloves chopped
1 inch ginger chopped
some fresh basil chopped
1 can coconut milk
1 tbsp red curry
1-2 tbsp Thai red chilli oil (option) or use fish oil
Salt to taste
1-2 tsp brown sugar
Combine all ingredients except the tomatoes, and the basil and bring to a boil. Cook for 10-20 minutes until the cabbage softens.
Add sliced tomatoes and basil. Add fish oil or thai red chilli oil as per preference. Cook for another 5 minutes.
Serve warm with some Jasmine rice (white or brown).
I normally prefer to use dry beans in my cooking. But this requires plenty of lead time to plan, soak, and cook the beans before you can use them. For this reason, I do keep a few cans of organic beans around. This is especially useful when I am stumped for what to prepare for the next day office lunch. This one is adapted from here. I had no artichoke hearts, instead, I swapped in some mango. Also, I decided to use more chickpeas and less pasta.
1 can garbanzo beans (aka Chickpeas)
1/2 cup whole wheat elbow pasta
1/2 mango chopped
1/2 cup black olives sliced
1/2 cup feta cheese
4-6 sun dried tomatoes sliced
1-2 tbsp sliced red onion (optional)
1 tsp dried oregano
a few red pepper flakes
salt and fresh ground pepper
Cook the pasta according to directions. Drain and set aside to cool.
Drain and rinse the chickpeas.
In a large bowl, toss together the chickpeas, pasta, sun dried tomatoes, red onion, mango, olives, artichokes if using, dried oregano, red pepper flakes, salt and fresh ground pepper. Use oil from artichokes or sun dried tomatoes if using oil soaked varieties. Else drizzle some olive oil.
Chill or serve immediately topped with some fresh feta cheese. Delicious!
So… A. Soup. A. Week. is finally over. And I am taking a break from soups to try some new recipes.
Before I move on, my most favorite soups were Raw Green Mango and Red Lentil and Roasted Tomato, Onion and Garlic Soups. They were neck to neck and I have decided they both were clear winners!
I found fresh raw green mango at the grocery this week and was excited to see baby green mangoes as well. It reminded me of home. This time of the year, there would be plenty of baby green mangoes dropping from the trees in my garden back home. My mother loved to make Mammidi Bhaddalu (baby mango pickles). And that is what I made with them. You can find the recipe here.
This is one of those quick lunch recipes when you need to pack your lunch box for a work day meal. I wish I had some fresh chickpeas, but canned it is!
1 can organic chickpeas
1/2 raw green mango sliced fine
1 baby yellow pepper sliced thin
1/8 red onion sliced thin
6-8 cherry tomatoes sliced
1/4 cucumber chopped fine
some shredded carrot
a few mint leaves chopped fine
1-2 tsp of capers
a few pickled or fresh jalapeno sliced
1 lemon juice (or unsweetened green mango juice)
1 tbsp olive oil
salt to taste
fresh ground black pepper
Toss everything together and enjoy!