Watermelon Rind and Coconut Curry

Adapted from http://www.sumptuousspoonfuls.com/watermelon-coconut-curry/

Ingredients

For the Cilantro Coconut Curry Sauce:

• 1 15-oz. can coconut milk
• 1 Tbsp peanut butter
• 1 Tbsp ground ginger
• 2 Tbsp finely chopped cilantro leaves
• 1 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 2 Tbsp honey
• 1 Tbsp oyster (or other fish) sauce
• 1-2 tsp minced fresh garlic
• 2 Tbsp lime juice
• 2 Tbsp Thai red curry paste
• 2+ Tbsp Sriracha sauce, to taste

For the curry:

• 3 cups cubed, peeled watermelon rind (white part, 1/2" cubes)
• 2 - 3 cups peeled, cubed baking potato (1/2" cubes)
• 2 tsp canola oil
• 2 carrots, peeled and cut into slices (1/2" cubes)
• 2 cups cilantro coconut curry sauce
• For extra heat: Sriracha sauce
• For garnish: fresh cilantro leaves

Instructions

1. In a medium mixing bowl, whisk together all the sauce ingredients. Set aside.
2. Put the potato chunks in a small bowl and toss with 1 teaspoon oil. Microwave on high for 2-3 minutes until the potato is tender but not falling apart.
3. Pour the other teaspoon of oil into a wok or saute pan. Add the watermelon rind and carrots and cook over medium heat, stirring frequently, for 10 minutes. Add the potato and curry sauce and bring to a boil, then simmer about 15-20 minutes, until the vegetables are crisp tender and the sauce is largely evaporated. Serve over hot cooked Basmati rice, with extra Sriracha (if desired) and fresh cilantro for garnish.

Teriyaki Sauce

https://www.allrecipes.com/recipe/259887/simple-teriyaki-sauce/

Minestrone Soup

Adapted from All Recipes

https://www.allrecipes.com/recipe/13187/minestrone-soup-i/

Palak Tofu (Curried Spinach and Tofu)

Adapted from https://www.cookwithmanali.com/palak-tofu/

Ingredients

• 1 package firm tofu, cut into cubes
• 1 tbsp garlic-infused canola oil
• 1/8 teaspoon ground pepper
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon red chili flakes
• salt, to taste

Spinach Curry

• 2 lbs baby spinach
• 1 can diced tomatoes, drained
• 2 tsp ground ginger (or 1 inch fresh ginger, roughly chopped)
• 1/2 teaspoon curry, to sprinkle
• 1/8 teaspoon red chili powder, or to taste
• 3/4 teaspoon cumin powder
• 1/2 to 1 cup coconut milk (1/2 a can)
• 1 tbsp garlic-infused canola oil
• salt, to taste
• 1-2 teaspoon sugar or honey, optional
• 1 teaspoon fresh lemon juice, optional

Instructions

Tofu

1. In a pan heat the oil. Add cubed tofu and sprinkle paprika, salt, pepper and red chili flakes.
2. Saute a few minutes on each side, until tofu is light golden brown in color. Set aside.

Spinach Curry

1. In a large pot, heat oil and add ginger. (If using fresh ginger, cook 3 minutes; if using ground ginger, cook 1 minute.) 
2. Add tomatoes, curry powder, cumin powder, salt, and chili powder, and cook 3-4 minutes.
3. Add spinach and cook until wilted, then another 2 minutes.
4. Transfer mixture to a blender, add 1/2 cup (or more) coconut milk, and blend to a smooth paste. (Add coconut milk until puree is desired consistency.)
5. Return spinach puree to pot and add sauteed tofu.
6. Mix well and also add water at this step [if required] to adjust the consistency of curry to preference.
7. Add sugar/honey [if using] and mix.
8. Cover and let the curry simmer for 10 minutes on medium-low heat.
9. Squeeze in some fresh lemon juice (optional) and serve hot with Indian bread or basmati rice.

Pumpkin Chickpea Curry with Broccoli

Adapted from Yup It's Vegan

Ingredients
Saute mixture:
    1 Tbsp garlic-infused olive oil
    1/2 cup diced onion or shallots (or green onion/green leek for Low FODMAP)
    1 1/2 inch fresh minced ginger (or ~2 tsp ground ginger)
    1/2 tsp chili pepper flakes
    1/2 tsp ground cumin
    1/4 tsp ground cinnamon
    1/4 tsp ground turmeric
    3 Tbsp Thai red curry paste

Remaining vegan pumpkin curry ingredients:
    1 (15 oz) can coconut milk
    1 (15 oz) can pumpkin puree
    1 (15 oz) can chickpeas, rinsed and drained
    8 oz broccoli crowns, cut into small florets
    1 1/2 Tbsp fresh lime juice
    salt to taste (or use ~1 Tbsp soy sauce)

Instructions

Heat the olive oil in a pot over medium heat. Add the onion/shallot/leek with a pinch of salt, and stir frequently until starting to brown, 3-5 minutes. Add the ginger and cook for 30 seconds. Add the chili flakes, cinnamon, cumin, and turmeric with another pinch of salt, and cook for another 30 seconds or until fragrant. Stir in the Thai red curry paste and cook for 2-3 minutes until starting to stick.

Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil (it will be thick!). Reduce the heat, stir in the broccoli, and cover the pan. Cook for about 10 more minutes, stirring occasionally, until the broccoli is bright green and tender. Stir in the lime juice and season to taste with additional lime, and soy sauce or salt.

Serve hot with jasmine rice

Chicken and Apricot Masala

Adapted from NYT Cooking

Ingredients

• 1 cup dried apricots
• ½ teaspoon hot red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 whole cloves
• 1/2 tsp ground cardamom (or 4 pods, lightly crushed)
• 1 tablespoon minced ginger
• 1/4 cup garlic-infused olive oil
• 1 cinnamon stick
• 1 small red or yellow onion, peeled and finely chopped, about 1/2 cup*
• 1 teaspoon salt
• 3 pounds skinless chicken breast, tenderloins, or thighs, in 1" dice
• 4 medium tomatoes, cut into 1/2-inch dice
• 2 tablespoons tomato paste, diluted in 1/2 cup water (or 1/2 cup diced canned tomatoes in liquid)
• 3 tablespoons chopped cilantro leaves 

*substitute try green onions or green leeks in place of onion, for low FODMAP

Directions

1. Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours.
2. Prepare masala: In a small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, and ginger. Add 1/4 cup water, and stir to make a paste. Set aside.
3. In a large sauté pan over medium heat, heat oil and cinnamon stick. Add onions and salt, and sauté until onions begin to soften, 2 to 3 minutes. Add masala, and stir. Add chicken, and stir for about 5 minutes. Add apricots and their soaking liquid, diced tomatoes and diluted tomato paste.
4. Cover and simmer until chicken is cooked through, about 30 minutes. Check cooking liquid about halfway through; if chicken is covered with liquid, remove cover for remainder of cooking. Transfer to a large bowl, sprinkle with cilantro and serve hot with basmati rice.

 

Black Pepper Chicken with Mangoes and Cashews

Adapted from NYT Cooking

Ingredients

• 1 teaspoon light brown sugar
• 2 teaspoons black pepper
• 1/2 teaspoon cayenne
• 2 tbsp extra virgin olive oil
• 3 tbsp garlic-infused olive oil 
• 1/2 cup salted cashews
• 1 3/4 pound boneless, skinless chicken breast tenderloins, cut into 1-inch chunks
• 1 teaspoon kosher salt
• 1/4 cup finely chopped scallions or leeks
• 2 tbsp chopped cilantro stems
• 2 tbsp dark rum
• 1 large (15-ounce) mango, cut into 1/4-inch cubes (or use 2 small mangoes)
• 1 1/2 teaspoons cider vinegar, to taste
• 1/3 cup chopped fresh cilantro leaves  

 Directions

1. In a small bowl, stir together the brown sugar, 1 teaspoon black pepper and 1/4 teaspoon cayenne. Heat 2 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring constantly, until nuts are golden, 2 to 3 minutes. Scrape nuts into a bowl. (Note: be sure to stir, or nuts will burn.)
2. Wipe out skillet with a paper towel. Season chicken all over with salt, and remaining 1 teaspoon pepper and 1/4 teaspoon cayenne. Return skillet to medium-high heat and add the 3 tablespoons garlic-infused oil. Add scallions/leeks and cilantro stems; cook, stirring, for 1 minute. Add chicken. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes (do not overcook). Pour in the rum and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 minute.
3. Remove pan from heat and immediately add nuts, mango, vinegar and cilantro leaves. Taste and adjust seasonings, if necessary.
4. Optional: remove chicken mixture from pan using a slotted spoon and place in a covered bowl. (Leave remaining liquid in pan.) Fill pan with baby spinach leaves and cook on medium-high, stirring to coat leaves with liquid, about 5 minutes or until spinach wilts. Serve as a side vegetable. 

Serve chicken on basmati rice and/or with cooked spinach.