Tag Archives: curry

yellow split pea and winter squash curry

the past few weeks were incredibly cold for houston.  high of 30?  terrible.  in order to make up for these temps, i just made some curry.  i actually got the idea for this warming stew by watching the food network while at the gym on the terribly named show aarti party.  aarti (a winner of the next food network star) gives smart and modern ways of incorporating indian spices and flavors into your everyday cooking.  i am not sure how authentic this combination of winter squash and yellow split peas are, but i can guarantee that is very tasty.  this dish takes awhile on the stove to soften the peas and cook the squash, but it is a one pot, throw it all together affair that will definitely reward your patience.

yellow split pea and winter squash curry stew

inspired by aarti party

1 large winter squash (i used a red kuri squash but butternut, hubbard, or any other orange winter squash will be fine.  i also have used 3 large sweet potatoes before with very good , if slightly sweeter results.)

1 onion diced

1/2 of a can of diced tomatoes

2 cups yellow split peas or 1 cup of yellow split peas and 1 cup red lentils

1/2 c dried unsweetened shredded coconut

1.5 tsp ground cumin

2 tsp turmeric

enough vegetable stock or water to cover

peel and cube the squash into 1 inch cubes.  in a large soup pot, heat a tablespoon or so of canola oil, ghee, butter, or coconut oil over medium heat and add the onion and cook until softened.  add the spices and cook until fragrant.  add the cubed squash, tomatoes, coconut, and split peas and cover with vegetable stock or water.  season.  bring to a boil and turn down to a simmer and let it cook through until the peas have softened and the squash has fallen apart (maybe 30 minutes or so.)

when the stew has reached this stage, prep the finishing oil and seasonings:

1-2 tbsp canola or coconut oil

1-2 tsp brown mustard seeds

2-3 cloves of garlic minced

1 tsp red pepper flakes (or more)

1-2 tbsp honey

1-2 limes of juice

cilantro, as much as you want

heat the oil in a small skillet until shimmering.  add the mustard seeds, garlic, and red pepper flakes.  cook until the garlic is starting to brown and the mustard seeds begin to pop.  add this to the stew.  taste this and begin to season with salt, honey, and lime juice.  finish with minced cilantro and enjoy.


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Filed under curry, legumes, soups, spicy, vegetables

red lentil dal

in keeping with the cold weather this week, i made my first dal of the year.  red lentils are very quick to cook so this dish comes together in about 30 minutes if you are a fast vegetable chopper.  i am currently reading the very excellent book the kitchen diaries by british food writer nigel slater who chronicles a year of eating and cooking in his kitchen.  the very first recipe featured was a variation of this dal.  instead of the pumpkin slater uses, i combine the red lentils with some sweet potato and carrots which were languishing in the back of my fridge.  slater tops his dal with caramelized onions but i used some leftover avocado and lemon juice.  plain yogurt would also be very good.

ps- this is also a homemade bowl!

sweet potato carrot dal

inspired by the kitchen diaries by nigel slater

1 medium onion diced

2 cloves garlic minced

1 inch or so fresh ginger minced or grated

1 heaping cup split red lentils

1 tsp turmeric (adjust all of these spices to your liking)

1 tsp smoked paprika (i put this on anything that i can)

1 tsp curry power

1 tsp chili powder or 1/4 tsp cayenne pepper

1 large sweet potato diced into 1/2 inch cubes

2 large carrots diced into 1/2 inch cubes

cilantro (if you have it)

in a heavy pot, sautee the onion with 2 tbsp of canola oil over medium heat until soft.  add the garlic and ginger and cook for about 45 or seconds.  add all of the spices and cook until fragrant.  add the sweet potato and carrot and cook for several more minutes.  add the lentils and cover with about 6 cups of water or a light vegetable broth.  cook until everything is tender.  at this point you can put this in your blender (in batches) to puree or, if you are lazy like me, mash roughly with a potato masher.  the problem with the masher method is that you will still get pieces of ginger.  put the dal back into the pot if you pureed it, and turn up the heat until the dal is thick.  make sure you keep tasting and checking the seasoning.  this seems to take more salt then other soups or stews.  top dal with some caramelized onions, avocado, or plain yogurt.

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Filed under curry, legumes, quick, vegetables

two potato and tempeh curry

it was cold this weekend!  in order to warm up in my cold house, i made a curry with some veggies that were remaining in the fridge.  instead of simmering everything in the curry sauce, i started off by roasting all of the vegetables to add some char and smoke to the curry.  in order to add a refreshing note to balance the dish i made a simple pickled radish raita with greek yogurt and mint.  i used sweet potatoes, yukon gold potatoes, carrots, and zucchini but other root veggies, winter squash, or eggplant would also be very tasty.

two potato and tempeh curry

adapted from 101 cookbooks

1 large sweet potato, chopped in 1.5 inch cubes

3 large waxy potatoes also in 1.5 inch cubes

3 large carrots in 3/4 inch coins

1 medium onion diced

2 smallish zucchini sliced on the bias

1 cake of tempeh in 1 inch cubes

1.5 tsp curry powder

1/4 tsp cayenne powder

1 .5 tsp cumin

1.5 tsp turmeric

about 1 cup canned diced tomatoes

3/4 cup or so water

coconut milk or cream (optional but i forgot to add it)

lime, halved

toss the sweet potatoes, potatoes, and carrots with a bit of olive oil, salt, pepper, and about 1/2 of the lime juice and roast in a 400 degree oven until cooked through.  about half way through, add the zucchini and continue to roast.  while this is happening, sautee the onion in about 2 tbsp of oil or ghee until soft.  add the spices and sautee for about 30 seconds.  add the tomatoes, water, and salt and simmer.  puree this curry sauce if you like and add a splash of coconut milk or cream.  add the roasted vegetables and tempeh back into the sauce and continue to simmer for about 5 or minutes.   serve on rice with some of the radish raita, a bit of lime juice and maybe a sprinkle of cilantro.

radish raita

radishes, sliced thin

two spoonfuls of greek yogurt

mint in a chiffonade


rice vinegar

toss the radishes with a pinch of salt and let it sit for about 5 or 10 minutes.  sprinkle with the vinegar and maybe a bit of sugar and the yogurt and the mint.

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Filed under curry, grains, vegetables

a new tomato soup

IMG_2410 here in sf the weather has been chilly and rainy and the farmers markets still hold the last days of summer with plums and tomatoes.  i made this soup several days ago and sitting in the fridge has improved the flavor, as it does with most soups.  this tomato soup is bright with red curry paste instead of being thick with cream and makes the perfect light fall dinner with some roasted vegetables and a slice of really good bread.

thai-spiced tomato soup

slightly adapted from gourmet

1 onion diced

2-3 tbsp neutral vegetable oil

2-2.5 tbsp red curry paste

1/2 tsp ground cumin (fresh is best)

5-8 medium to large tomatoes, peeled and chopped or 1 28 oz can of diced or crushed tomatoes

several cups of vegetable broth or chicken broth or a mixture of broth and water

1 tbsp brown sugar or agave necter

1/4-1/2 tsp of salt (use less if using canned tomatoes)

juice of 1/4/-1/2 a lime

cilantro leaves to garnish

sautee the onion in the oil until soft in a heavy large stockpot, about 6 minutes.  stir in the red curry paste and cumin and sautee for several additional minutes until very fragrant.  add broth/water, tomatoes, brown sugar, and salt and bring to a simmer.  make sure you add enough liquid so that all of the tomatoes are well covered.  simmer about 15 to 25 minutes; if you are using fresh tomatoes simmer a bit longer.  taste and adjust seasonings.  puree the soup several cups at a time in a blender, taking care not to overfill the blender with hot soup or use a stick blender and puree in the pot.  return to the pot to reheat and stir in the lime juice and cilantro leaves if using.  eat and enjoy with a favorite person.


this soup sits well for several days in the fridge.  i had it one night with a small dallop of greek yogurt and it was perfect.


Filed under soups, thai-ish, tomato