Indian – ginHill.com

Chickpea and Pepper Curry

Brad — Thu, 14 Dec 2023 19:33:02 +0000

A fantastic option for Meatless Monday meals!

Ingredients

2 tablespoons vegetable oil
2 green bell peppers, stemmed, seeded, and cut into 1-inch pieces
Salt and pepper
1 jalapeño chile, stemmed, seeded, and minced
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
2 (15-ounce) cans chickpeas, rinsed
1 (14.5-ounce) can diced tomatoes (can substitute fresh tomatoes)
1 (14-ounce) can coconut milk

Instructions

Heat oil in Dutch oven over medium high heat. Add the bell peppers, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook until bell peppers are tarting to brown, about 5/7 minutes. Add jalapeño, garlic, ginger and curry powder and cook until fragrant, about 30 seconds.

Add chick peas, tomatoes and their juice, and coconut milk and bring to a boil. Cover and simmer on medium low heat for about 20 minutes.

Serve over hot white rice.

Ground Beef Marrakesh

Brad — Tue, 17 Feb 2015 00:59:41 +0000

The spices in this dish blossom only when they are cooked for about 30-40 minutes. The result is a delicate flavour that will appeal to the most discriminating taste!

Ingredients

2 tablespoons olive oil

1/2 large red onion, finely minced

2 tablespoons fresh ginger, sliced and diced

3 garlic cloves, finely minced

2 jalapeños (optional)

1 1/2 pounds ground beef

1 tablespoon ground turmeric

2 teaspoons ground cumin

1 teaspoon curry powder

1 tablespoon smoked paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Directions

In a large sauté pan, heat the oil and then add the onion. Cook slowly until translucent. When the onions are soft, add the ginger, garlic and jalapeños and cook for about 1 minute.

Add the beef to the onions and stir to combine. Sprinkle the ground spices onto the top of the onion/meat mixture. Stir until well mixed. Cover and cook for about 20 minutes, stirring occasionally.

Remove the cover and drain off excess fat and oil. Add 2 chopped Roma tomatoes (or about 1 cup of fresh cherry tomatoes). Reduce heat to low and simmer for an additional ten minutes until the tomatoes have popped and their liquid is incorporated into the beef mixture. Keep an eye on the dish to make sure it doesn’t dry out in any way.

Serve with pasta.

Rupen Rao’s Chicken Curry

Brad — Thu, 13 Feb 2014 01:46:26 +0000

Rupen Rao is a well known local chef, restaurant owner, and teacher. This recipe includes great advice on some basic techniques unique to Indian cooking. This recipe will serve 4-6 people.

Rupen says, “When one makes the basic chicken curry, its a gateway to learning the base of Indian cooking, which is:

1) Add fat, saute whole spices
2) Add onions, saute until golden brown
3) Add ginger garlic and spices, saute for a minute or two
4) Add tomato, cook for 10 minutes
5) Add chicken pieces and cook for 20 minutes or so

Ingredients:

Marinade chicken for a couple of hours in the refrigerator

1 lb chicken thighs, boneless, skinless, chopped in 1 inch cubes
2 tablespoon plain full fat yogurt
1 tablespoon fresh ginger, grated
1 tablespoon fresh garlic, grated
1 tablespoon jalapeno, finely chopped

Mix these ingredients in a mixing bowl and refrigerate.

Ingredients for the sauce:

4 tablespoon oil
1 cinnamon stick, broken into 2
3 cardamom pods, partially crushed
3 cloves
2 cups red onions, finely chopped
1 tablespoon curry powder
1 teaspoon garam masala
1/2 teaspoon cayenne powder
2 cups fresh tomatoes

Heat oil and saute whole spices for a minute over medium heat.
Add onions and saute until onions are cooked, this will take about 10 minutes. Stir every minute.
Add tomatoes and spice powders, mix and cook covered for about 7 minutes, stirring every minute or until tomatoes are pulped down.
Add chicken pieces, mix well, add 1 tsp salt and cook covered for 20 minutes, stir every 5 minutes.
Finally garnish with lemon juice and cilantro. Adjust salt again if you need to.