Crockpot Chicken Curry (Put it Together in a Hurry!)

Seven minutes - from start to finish - that's how long it took to put this together (and that included measuring the spices so I could tell you how much to use and stirring what I had on the pot for the meal I was about to eat).  Surely you have 7 little minutes to put together a great meal?  If you want to get fancy, grate a little fresh ginger and add a few cinnamon sticks.

As always, sorry about the picture.  Not only am I a pretty bad photographer (and this is worse than usual), I think it's pretty hard to make chicken, wilted spinach, and curry sauce look good (though I know others could probably manage that feat:)).

 

Ingredients:

• 1 can coconut milk
• 1 can diced tomatoes (I prefer no-salt added fire-roasted tomatoes - if they have green chiles, even better)
• 4 Tbs curry powder* (I know this seems like a lot, but this is going to simmer all afternoon - it loses some heat)
• 1 lb baby spinach (I used pre-washed - helps to make my 7 minutes) (if you don't have spinach, dump in another long-cooking veggie or skip)
• 3 lbs bone-in, skin on chicken (use whatever you have - seriously.  and if you don't like the skin, cook with it on, then remove before you eat)

 

Directions:

1. 1.  In a bowl, mix together coconut milk, tomatoes, and curry powder (yeah, I know, sorry for the extra dirty dish, but I like to mix the curry powder in the sauce).
2. 2.  Pour a little sauce on the bottom of the crock pot.  Add spinach.  Add chicken on top of spinach.  Pour the rest of the sauce, making sure to cover all of the spinach (so it doesn't get all crispy).
3. 3.  Cover and cook on high for 4 hours or low for 8 hours.
4. 4.  Serve.  I like it over mashed root veggies, spaghetti squash (throw this in the microwave while you are sorting through your mail:)), or riced cauliflower - but if you're really hungry, just skip it and eat it more like a soup.

*  Curry

• 2 parts turmeric powder
• 2 parts paprika powder
• 1 part salt
• 1 part chili powder (adjust up or down for more or less heat)
• 1 part cayenne powder (adjust up or down for more or less heat)
• 1 part coriander powder

Curry-Spiced Tomato Bisque

I don't make a lot of soups.  The husband doesn't really like them...unless he's (a) sick or (b) had dental work.  So you guessed it...something is up.  The husband just had dental surgery and was wanting something soft, yet tasty, to eat.  I had some tomatoes that needed to be used and I thought I'd give good ol' tomato soup a try.

I looked at traditional tomato soup recipes (most of which are either Paleo or could easily be made Paleo) as well as the versions by Everyday Paleo and Nom Nom Paleo to come up with my version.  It's not easy competing with pure genius, but I think this version is pretty good.  Two thumbs up from both the husband and non-Paleo mom.  Mmm, mmm, good...all without the nasty stuff you find in canned soups.

Need protein?  I topped my soup with leftover ground beef.  The husband had eggs.  I might also suggest a crisp salad.

Ingredients:

• 14 smallish tomatoes (mine were just bigger than golf balls)
• 3 cloves garlic, peeled
• appropriate fat (ghee, coconut oil, tallow, lard, etc.)
• 1 onion
• 1 tsp curry powder*
• 1/8 tsp fresh grated ginger
• 1/2 cup coconut milk

Directions:

1. Preheat broiler to about 450 degrees.
2. Place tomatoes and garlic on a broiler sheet and broil until blistered.  Turn occasionally so that the other sides get broiled as well.
3. Meanwhile, heat fat in a pan.  While heating, peel and then roughly chop onions.  Cook until they are softened and brown.
4. Pull out food processor (or blender, etc.).  Pulse together tomatoes (including juice), garlic, onion, curry powder, ginger, and coconut milk.  Taste.  Adjust seasonings as necessary.  Pulse again until smooth.  If you like a thinner soup, add more coconut milk or some chicken broth.  
5. Quickly heat to desired warmness.  Enjoy:)

*  Curry

• 2 parts turmeric powder
• 2 parts paprika powder
• 1 part salt
• 1 part chili powder (adjust up or down for more or less heat)
• 1 part cayenne powder (adjust up or down for more or less heat)
• 1 part coriander powder

Cure for the Common Egg: Curried Eggs

This is something I eat for breakfast.  Yes, I'm weird...but my family has known that for a long time:)  But, hey, breakfast is just another meal where I try to get quality protein, a little fat, and my veggies.  If you can't stomach this much spice for breakfast, it's good any time of the day.

Ingredients:

• 1 dozen (12) hard-boiled eggs, halved or quartered
• 1 can no-salt added fire-roasted tomatoes (sub fresh if you want)
• 1 can full-fat coconut milk
• 2-3 Tbs curry* (start with less and add more)
• 2 small heads cauliflower, cut into florets
• 1 bunch fresh spinach, cut roughly

Directions:

1. If you don't already have hard-boiled eggs, begin by boiling eggs.
2. Prep veggies (cauliflower and spinach).
3. Combine together tomatoes (including liquid), coconut milk, curry, and cauliflower in a stock pot.
4. Heat until boiling, then reduce heat and let simmer until cauliflower is almost cooked.
5. Add eggs and spinach; cook until spinach is wilted and eggs are heated through [I leave the eggs for the end because I don't want them to get too cooked, but you could add them earlier if that's easier].
6. Taste and adjust seasonings as necessary.
7. Serve and enjoy, although it is even better the next day.

*  Curry

• 2 parts turmeric powder
• 2 parts paprika powder
• 1 part salt
• 1 part chili powder (adjust up or down for more or less heat)
• 1 part cayenne powder (adjust up or down for more or less heat)
• 1 part coriander powder

Beef in a Spicy Curry Sauce

I started out trying to make a vindaloo, which is one of my favorite Indian dishes when we go out.  It's a safe food - I know I can or will eat everything that's in there (sometimes I'm even good and skip the potatoes...). 

But, much as I like it, we only eat out once a month or so, and I decided to see if I could recreate my favorite.  Of course, we don't eat a lot of chicken since it's pretty difficult to find pastured chicken here, so I adapted the recipe to be made with beef. This didn't turn out to be what I envisioned, but it tastes great at any rate!  (I adapted from this recipe.)  Hope you enjoy as well.  [It does taste good...really...in spite of the fact that I'm not a very good photographer:)]

Ingredients:

• 2 lb stew meat
• Ghee or other appropriate oil
• 2 yellow onions, peeled and sliced
• 3" piece of peeled ginger
• 2 oz peeled garlic
• 1 tsp fenugreek (methi) seeds
• 1/8-1/4 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1 tsp ground coriander
• 4 tsp hot chili powder (to taste!) or fresh hot peppers
• 2 tsp salt
• 3-4 tsp coconut vinegar

Directions:

1. Cook beef in the pressure cooker to tenderize.  [You could use another method, but this is both quick and yield really tender beef.]
2. Meanwhile, heat ghee in a pan.  Once ghee has melted, add onions.  Cook onions until they are very caramelized (a dark brown color -- just before they burn pull 'em off the heat). 
3. In a small fry pan, add a little ghee.  Once hot, add fenugreek seeds.  Cook until dark brown.  Then, add cumin seeds.  Cook until fenugreek seeds begin to turn black.  Finally, add mustard seeks and cook until funegreek seeds are a dark black.  Remove from heat.
4. In a food processor (or blender, etc.), combine caramelized onions, ginger, garlic, blackened spice mixture, ground coriander, chili powder, salt, and vinegar.  Blend until a nice paste is formed.
5. Mix together meat and spices, then cool to marinade, at least half an hour.
6. When ready to serve, gently heat on the stove.
7. Serve warm over cauliflower rice (or, for us today, spaghetti squash) and enjoy.

Curried Beef and Eggplant (or Nightshade Delight)

You probably notice that we eat a lot of curry.  Today's recipe is a variation on a standard theme in our household:  meat, veggies, and spice (often, curry spices).  I have at last progressed to the point where I make my curries by taste.  I no longer need my carefully measured out curry powder to make meals.  I keep my base spices (cayenne, turmeric, paprika, chili power [Indian/Asian], cumin, cinnamon, and salt) is a nifty spice container (a masala dabba) that has a small measuring spoon (about 1/4 tsp) in it.  I use the same general proportions and keep adding a "round" until I think the spice level is about right (a little less cayene/chili power when semi-Paleo mom is eating, a little more when it's just Husband and myself).

[Picture forthcoming - the user is experiencing technical difficulties]

Ingredients:

• 1 lb Ground beef
• 1-2 Tbs Ghee (or coconut oil)
• 2 small eggplants
• 1 can fire-roasted tomatoes, with liquid (you could use fresh here, but do take the time to roast the tomatoes -- it makes a world of difference -- you'll also want all of the juices from the tomatoes)
• 2-3 rounds curry mixture, where 1 round equals:  1/2 tsp Turmeric powder; 1/2 tsp salt; 1/4 heaping tsp paprika; 1/4 tsp cayenne power; and 1/4 tsp chili powder

Directions:

1. In a large pan, brown the ground beef until almost cooked.  Drain fat.
2. Meanwhile, wash, dry, and then cut eggplant into cubes.
3. Heat ghee in a large pot (I used a smallish stock pot).  Once melted, add diced eggplant.  Cook until almost softened.  [Note:  you could use the beef fat here, but I like the taste of ghee, tomatoes, and curry and didn't feel that I needed the additional fat from the beef.]
4. Add tomatoes (including liquid) and ground beef.
5. Add 1 round of curry mixture.  Mix and taste.  Keep adding rounds until it is to your liking.  If you need a little more heat, add a little more cayenne and chili powder.
6. Let simmer until flavors have melted together and eggplant is softened to you liking.
7. Serve and enjoy.

Rita's Curried Cauliflower

This is my favorite (for now, anyway:)) version of curried cauliflower.  My husband's aunt made it for us before we left Nepal and shared her recipe.  It's the hint of the cinnamon that does it for me.  Be a little patient and cook on low - that's how you get the touch of cinnamon (without it overwhelming the dish).  Quick, easy, and full of flavor.  My kind of veggie!

Ingredients:

• Fat of choice
• 1 head cauliflower, cut into florets
• 2" stick of cinnamon
• 1 bay leaf
• 1/2" piece of ginger, grated or mashed into a paste
• 1/4 tsp cumin powder (you can use a little more, but it's not my favorite spice)
• 1 tsp red chili powder
• 1/4 tsp turmeric powder
• salt, to taste

Directions:

1. Heat fat over medium heat.
2. Add cinnamon and bay leaf and lightly fry for a minute or two.
3. Add in the cauliflower and ginger.
4. Mix spices with a little water (maybe about 1/4 cup) and add to the pan.
5. Turn heat down to low and cook, covered, until cauliflower is done.
6. Remove bay leaf and cinnamon and serve warm.

Spiced Carrot Mash (Simple Carrot Halwa)

I didn't set out to make halwa, I simply wanted to use some ingredients I had in the 'fridge.  If you wanted to make a more elaborate version, add some raisins and nuts.  Traditionally, sugar is added to the mix, but I think carrots are sweet enough without additional sugar.  This is great as a side dish for dinner or perhaps even a light dessert.

Ingredients:

• 5 large carrots, peeled and cubed
• 1/4 - 1/2 cup coconut milk (make sure there is no added "junk" in the milk)
• 1 Tbs ghee
• 1/2 - 1 tsp curry powder
• 1/4 tsp fresh grated ginger
• Pinch of cinnamon powder

Directions:

1. Boil carrots in water until soft.  Drain and return carrots to pan (or food processor).
2. Add coconut milk (amount depends upon how many carrots you used and how creamy you want the mixture), ghee, curry, ginger, and cinnamon.  Mash (or blend/puree).  Taste and add additional seasonings as needed.
3. Serve warm or cold (yum...both versions were good!) and enjoy.

Part of Real Food Wednesday, Pennywise Platter, and Fight Back Friday.  Inspiration abounds, check out some other good ideas.

Chicken Curry Clafouti

This recipe comes from a reader-submitted recipe at Marks Daily Apple.  I love it for a many reasons:  it's pretty quick (especially if you have some cooked chicken on hand from another recipe), easy, tastes good, and is easily adapted to other ingredients.  I've had good luck replacing the chicken and curry powder with blueberries and cinnamon as well as bacon, leeks, and tomatoes.

Ingredients:

• 6 eggs
• 3-6 Tbs melted coconut butter or ghee (I think 3 Tbs gives it a wonderful flavor, but use more to taste)
• 3/4 cup full-fat, canned coconut milk (use the portion at the top of the can that is more "cream")
• 4 cups cooked, chopped chicken (don't overcook your chicken and don't add other seasonings to the chicken)
• 2 tablespoons curry spice, or to taste

Directions:

1. Preheat oven to 400° F.
2. Butter a 10” round or 13×9” baking dish.
3. Whisk together eggs, coconut butter/ghee & coconut milk until frothy.
4. Mix in chicken and curry powder and pour into baking dish.
5. Bake about 35 minutes until top is golden brown.  Really watch this toward the end -- you may need even less cooking time.  If you use ingredients with more liquid (blueberries, tomatoes, etc.) you will need to cook this a little longer.

Paleo Indian Tacos (Keema)

This recipe is adapted from a recipe by Padma Lakshmi, with a few tweaks to make it Paleo.  It's quick, easy, tasty, and you probably have most (if not all) of the ingredients on hand.  Can't get much better than that, can it?

Ingredients:

• Oil or ghee
• 1 onion, diced
• 16 oz ground meat (use any mixture you have on hand; I especially like beef and pork)
• 2 large cloves garlic, minced
• 2 firm tomatoes, diced (you can probably sub canned here, but make sure you get one without added salt and drain the water before use)
• 1 Tbs ginger (or 1 tsp ground ginger)
• 1 Tbs curry powder, or to taste (see earlier post for recipe)
• 1 tsp minced hot green pepper (to taste; New Mexico green chiles work really well!)
• 3 cups frozen okra (other veggies would work as well, including diced asparagus, green bell peppers, etc.) 
• 1/2 lemon, juiced (this is optional, but it really elevates the dish)

Preparation:

Heat ghee or oil over medium heat until hot.  Add the onion and cook until softened, about 5 minutes.  Add the meat and cook until no longer pink.  Add the garlic, tomatoes, ginger, curry powder, and hot peppers.  Cook for a few minutes until blended together (maybe about another 5 minutes).  Add frozen okra and cook about another 10 or 15 minutes.  Taste and add more curry powder if needed.  Squeeze in lemon juice and stir.  Serve.  I like this over shredded cabbage (for a really fast dinner) or riced cauliflower (cooked).  You might also serve it like tacos in a large collard green or lettuce "shell". 

Curried Butternut Squash

When we were in Salt Lake City a few months ago, we stopped at a quaint Indian restaurant for dinner. I wanted vegetables and (and after a lot of searching!) found the curried squash. It was excellent. I couldn’t wait to try and replicate it when I got home. This version tastes pretty darn close to what we had – and I know it has no dairy, gluten, or sugar. My husband said it tasted like the curried squash he had as a kid. Works for me:)  Hope you enjoy.

Ingredients:

• 2 butternut squash, peeled and cubed (reserve seeds for future use)
• 2 Tbs coconut oil
• 1 onion, chopped
• 1-2 cloves garlic, minced
• ½ -1 tsp Ginger, minced  [I keep peeled ginger in the freezer and grate it as needed.]
• 1 can coconut milk [Get the kind where the only two ingredients are coconut and guar gum.]
• 1 ½ - 2 Tbs curry powder

Directions:

1. Bring a large pot of water to boil. Add squash (whole, with skin)  and boil for about 10 minutes. This step is optional, but makes peeling the squash much easier and also begins the cooking process of the squash. Let cool slightly.
2. Heat coconut oil in a pan over medium heat. Add chopped onion and cook until translucent (you don't want the onions to brown).  Add garlic and ginger and cook another minute or so.
3. Add cubed squash to the pan.
4. Mix curry powder with coconut milk, then pour into squash mixture. Bring to a boil, then reduce heat to simmer.
5. Simmer until squash is tender.
6. Serve and enjoy. We ate this over a bed of baby spinach. It’s also good over cauliflower rice, mashed turnips or cauliflower, or shredded green cabbage.

Easy Curry Powder

Curry powder is one of those things that I always thought of as mysterious, exotic, and well, something only accomplished chefs used.  Turns out, curry powder is pretty easy not only to cook with, but to make at home.  And a lot of folks already have the necessary spices in their spice cabinet or they can be found easily at the supermarket.  Every curry powder recipe has a slightly different mix, but this is the combination that my husband and I settled on through a lot of trial and error.

• 1 tsp salt [we’re working to eliminate added salt from our diet, and are satisfied with ½ tsp]
• 1 ½ tsp turmeric powder
• ½ tsp chili powder [try to get the Indian kind, although the Mexican kind works too]
• ½ tsp cayenne powder
• ½ tsp paprika
• ½ tsp ground coriander   

Mix together, and voila, curry powder!