TURMERIC

Marrakesh Vegetable Curry

Prep Time: 15 Minutes Cook Time: 35 Minutes Ready In: 50 Minutes Servings: 6

"This curry is full of veggies: sweet potato, eggplant, spinach, zucchini, red and green bell peppers, carrots, and onion. It's mixed with blanched almonds, chickpeas, raisins, and spices. Serve with brown rice or couscous."

Ingredients:

1 sweet potato, peeled and cubed 1 medium eggplant, cubed 1 green bell pepper, chopped 1 red bell pepper, chopped 2 carrots, chopped 1 onion, chopped 6 tablespoons olive oil 3 cloves garlic, minced 1 teaspoon ground turmeric 1 tablespoon curry powder

1 teaspoon ground cinnamon 3/4 tablespoon sea salt 3/4 teaspoon cayenne pepper 1 (15 ounce) can garbanzo beans, drained 1/4 cup blanched almonds 1 zucchini, sliced 2 tablespoons raisins 1 cup orange juice 10 ounces spinach

Directions:

1.	In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
2.	In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
3.	Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
4.	Add spinach to pot and cook for 5 more minutes. Serve! ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ http://allrecipes.com/video/1493/indian-style-rice/detail.aspx Indian-Style Rice with Cashews, Raisins and Turmeric Prep Time: 5 Minutes Cook Time: 22 Minutes Ready In: 27 Minutes Servings: 6 "Basmati rice is simmered with coconut milk, spices, raisins, and cashews to make a colorful, fragrant Indian-style rice." Ingredients: 1 tablespoon vegetable oil 1 1/2 cups basmati rice 1 (14 ounce) can coconut milk 1 1/4 (14 ounce) cans chicken stock 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 pinch crushed red pepper flakes 1 teaspoon salt 1/4 teaspoon ground turmeric 1 bay leaf 1/2 cup raisins 3/4 cup cashew halves Directions: 1. Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes. ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ Masur Dahl Prep Time: 15 Minutes Cook Time: 1 Hour 10 Minutes Ready In: 1 Hour 25 Minutes Servings: 6 "This is a delicious Indian lentil soup with spicy red onions!" Ingredients: 2 cups red lentils 7 cups water 2 teaspoons salt 4 thin slices ginger 1 pinch ground dried turmeric 1/3 cup ghee (clarified butter) 2 red onions, thinly sliced 2 cloves garlic, minced 2 teaspoons ground coriander 1 teaspoon ground cumin 1 dash cayenne pepper 1/2 cup chopped fresh cilantro Directions: 1. Bring lentils, water, and ginger to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Skim off and discard any scum that forms, then stir in the salt, ginger and turmeric, and simmer until the lentils are tender, about 1 hour more. 2. Meanwhile, melt ghee in a large skillet over medium heat. Stir in onions and garlic. Cook and stir until the onions are soft and beginning to brown, about 10 minutes. Add the coriander, cumin, cayenne pepper, and cilantro. Cook and stir for 2 minutes more, then set aside. Once the lentils are done, discard the ginger slices, stir in the onion mixture and ladle into bowls to serve.

♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ Gomen Wat

Prep Time: 10 Minutes Cook Time: 1 Hour Ready In: 1 Hour 10 Minutes Servings: 6

"Collards are seasoned with turmeric, paprika, allspice, and ginger in this fragrant variation on a traditional Ethiopian vegetarian dish."

Ingredients:

1 pound collard greens - rinsed, trimmed and chopped 2 cups water 1 tablespoon olive oil 3/4 cup chopped onions 8 cloves garlic, chopped 1 tablespoon olive oil

1 1/2 cups sliced green bell pepper 1 tablespoon fresh lemon juice 1 teaspoon salt 1/2 teaspoon ground turmeric 1/2 teaspoon paprika 1/2 teaspoon ground allspice 2 tablespoons minced fresh ginger root

Directions:

1.	Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
2.	Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
3.	Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes. ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ Beans, Some Like It Hot! Prep Time: 30 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 20 Minutes Servings: 6 "Hot, hot, hot! Simmering in coconut milk, ginger, garlic, and a melange of spices, these beans don't skimp on the heat. So if you want a milder version, be sure to adjust the seasonings." Ingredients: 1 (14 ounce) can coconut milk 4 tablespoons minced fresh ginger root 3 cloves garlic, minced 2 tablespoons chopped fresh parsley 1 teaspoon salt 2 teaspoons ground turmeric 2 teaspoons ground cumin 2 tablespoons chili powder 1 tablespoon curry paste 1 (14.5 ounce) can black beans, drained and rinsed 1 (14.5 ounce) can kidney beans, drained and rinsed 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped Directions: 1. Stir the coconut milk, ginger, garlic, and parsley into a deep skillet over medium heat. Season with salt, turmeric, cumin, chili powder, and curry paste. Bring to a slow boil. Then stir in black beans, kidney beans, and red and green bell peppers; simmer, stirring often, until about 1/3 of the liquid is evaporated and the sauce has thickened, about 30 to 45 minutes. Cover, and let cool for 5 to 10 minutes. ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ Authentic Bangladeshi Beef Curry Rated: Submitted By: maishadewan Photo By: FrancesC Prep Time: 30 Minutes Cook Time: 1 Hour 45 Minutes Ready In: 2 Hours 15 Minutes Servings: 6 "This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread. It can be made on the stovetop, in a slow cooker, or in a pressure cooker." Ingredients: 3 tablespoons olive oil 1 onion, chopped 6 cloves garlic, minced 5 green chile peppers, finely sliced 1 teaspoon ginger paste 3 whole cardamom seeds 2 whole cloves 1 1/2 (2 inch) cinnamon sticks 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1 cup water 2 pounds boneless beef chuck, cut into 1 -1/2-inch pieces Directions: 1. Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. 2. Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes. 3. Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened. 4. Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours. ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ Spinach, Red Lentil, and Bean Curry Prep Time: 25 Minutes Cook Time: 10 Minutes Ready In: 35 Minutes Servings: 4 "This very tasty vegetarian curry combines lentils and mixed beans with sauteed onions, fresh spinach, curry seasonings, yogurt, and tomatoes. Serve with rice or on naan." Ingredients: 1 cup red lentils 1/4 cup tomato puree 1/2 (8 ounce) container plain yogurt 1 teaspoon garam masala 1/2 teaspoon ground dried turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ancho chile powder 2 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, chopped 1 (1 inch) piece fresh ginger root, grated 4 cups loosely packed fresh spinach, coarsely chopped 2 tomatoes, chopped 4 sprigs fresh cilantro, chopped 1 (15.5 ounce) can mixed beans, rinsed and drained Directions: 1. Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain. 2. In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy. 3. Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro. 4. Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes. ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ Masur Dahl Prep Time: 15 Minutes Cook Time: 1 Hour 10 Minutes Ready In: 1 Hour 25 Minutes Servings: 6 "This is a delicious Indian lentil soup with spicy red onions!" Ingredients: 2 cups red lentils 7 cups water 2 teaspoons salt 4 thin slices ginger 1 pinch ground dried turmeric 1/3 cup ghee (clarified butter) 2 red onions, thinly sliced 2 cloves garlic, minced 2 teaspoons ground coriander 1 teaspoon ground cumin 1 dash cayenne pepper 1/2 cup chopped fresh cilantro Directions: 1. Bring lentils, water, and ginger to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Skim off and discard any scum that forms, then stir in the salt, ginger and turmeric, and simmer until the lentils are tender, about 1 hour more. 2. Meanwhile, melt ghee in a large skillet over medium heat. Stir in onions and garlic. Cook and stir until the onions are soft and beginning to brown, about 10 minutes. Add the coriander, cumin, cayenne pepper, and cilantro. Cook and stir for 2 minutes more, then set aside. Once the lentils are done, discard the ginger slices, stir in the onion mixture and ladle into bowls to serve.