From Home and Gardens Good-For-You Slow Cooker Healthy Comfort 2019
I re-designed this recipe since I don't really like cumin, added a cinnamon stick and cardamom, and I left out the heavy cream. However, I might try a non-dairy cream next time to see how it changes the taste. The carrots were delicious, so I'd go heavy on those. Real carrots, not baby carrots. Serve over the grain of your choice, and/or with naan. As with many stews, it tastes better the next day. Makes 4-6 servings. This is my guess at the spice combination I used.
Ingredients:
4 cups water (I included 1-2 cups vegetable broth in the 4 cups)
4 medium carrots cut into 1" pieces
2 medium onions, cut into 1/2" wedges (I used more - ~9 small onions)
1 cup dried chickpeas
1.5 tsp salt
1 cinnamon stick
14 oz crushed tomatoes (used diced roasted)
4 cloves garlic, minced
1 fresh serrano pepper (used 1/8 tsp chipotle chili pepper)
1.5 tsp coriander
1/2 tsp cumin
1/2 tsp cardamom
1 tsp ground ginger
1/4 tsp black pepper
1 cup frozen peas, thawed
1/2 cup chopped fresh cilantro
1/4 cup heavy cream - works with soy creamer
Directions:
1) In slow cooker, combine water/broth, carrots, onions, chickpeas, and 1/2 tsp salt. Cover and cook on high for 5-6 hours or just until chickpeas are tender.
2) Drain vegetables, reserving 1/2 cup of the cooking liquid (I used this as a broth itself, separately). Return vegetables to cooker. In a medium bowl combine tomatoes and the next ingredients through black pepper, remaining 1 tsp salt, and reserved cooking liquid. Stir into vegetables in cooker. Cover and cook for 30 minutes more.
3) Before serving, stir in peas, cilantro, and cream. Serve with rice or other grain, and naan for dipping.
This is a collection of some of my favorite recipes that prove that nutritious foods can be delicious! I love to experiment with and create new recipes. Here are some that are tried and true. Let me know what you think! If you have a better version, I'm game!
Showing posts with label Indian. Show all posts
Showing posts with label Indian. Show all posts
Thursday, February 20, 2020
Saturday, March 11, 2017
Indian Cauliflower and Potatoes - Variant of Aloo Gobi
Adapted from http://www.theperfectpantry.com/2013/04/recipe-for-slow-cooker-aloo-gobi-spiced-cauliflower-and-potatoes.html
As found on Hungry Harvest Recipe site, posted by another Hungry Harvest Happy Chef. I adjusted the spice by using only 1/2 of a jalapeño, without the seeds. That gave it just a little zing, without actually being spicy. And it has the healthy spice of the year - turmeric.
Here`s a word about turmeric - it is mentioned in the Vedas, the oldest sacred texts of Hinduism, as being associated with purity and cleansing. It is from the root of a plant related to ginger and looks like a smaller version of it, but is bright orange when peeled. It has been used for centuries in Eastern medicine and is now used in herbal medicine to treat digestive and liver problems, inflammatory bowel disease, joint pain, and skin conditions such as eczema, psoriasis. Over the past few years, it has been studied in radiation dermatitis, where its use may be promising. Its anti-inflammatory properties are attributed to curcumin, a group of highly active yellow-colored compounds in it. As with many other supplements, well-done randomized controlled studies are not available and the doses needed for effect are large, in the range of 2-6 grams daily.
These same yellow compounds easily stain clothing, so don your favorite cooking clothes when working with it.
Just because it tastes good, though, you should try this recipe. Being able to just toss in all the ingredients and let it cook is great. Since it only takes 4-5 hours, you can start it in the afternoon and have it ready for dinner. As with most foods, it does taste better a day or two later.
Ingredients
1 large cauliflower, cut into 1-inch pieces
1 large russet potato, peeled and diced
1 medium onion, peeled and diced
1 medium tomato, diced
1 2-inch piece of fresh ginger root, peeled and grated
2 cloves garlic, peeled and grated
1/2 to 2 jalapeño peppers, stemmed and sliced (seeds and all, if you like it very spicy; otherwise, remove the seeds)
1 Tbsp cumin seeds
1 pinch cayenne pepper, or more to taste
1 Tbsp garam masala
1 Tbsp kosher salt
1 tsp turmeric
3 Tbsp canola or vegetable oil
1 heaping Tbsp fresh cilantro, roughly chopped
Directions
In a 4- or 5-quart slow cooker, combine all ingredients except the cilantro. Stir well to distribute the spices.
Cook on LOW for 5 hours, stirring once or twice, if you're around.
Add the cilantro just before you're ready to serve the aloo gobi with rice or naan bread.
REFERENCES:
National Geographic Guide to Medicinal Herbs 2014
UpToDate 2017
As found on Hungry Harvest Recipe site, posted by another Hungry Harvest Happy Chef. I adjusted the spice by using only 1/2 of a jalapeño, without the seeds. That gave it just a little zing, without actually being spicy. And it has the healthy spice of the year - turmeric.
Here`s a word about turmeric - it is mentioned in the Vedas, the oldest sacred texts of Hinduism, as being associated with purity and cleansing. It is from the root of a plant related to ginger and looks like a smaller version of it, but is bright orange when peeled. It has been used for centuries in Eastern medicine and is now used in herbal medicine to treat digestive and liver problems, inflammatory bowel disease, joint pain, and skin conditions such as eczema, psoriasis. Over the past few years, it has been studied in radiation dermatitis, where its use may be promising. Its anti-inflammatory properties are attributed to curcumin, a group of highly active yellow-colored compounds in it. As with many other supplements, well-done randomized controlled studies are not available and the doses needed for effect are large, in the range of 2-6 grams daily.
These same yellow compounds easily stain clothing, so don your favorite cooking clothes when working with it.
Just because it tastes good, though, you should try this recipe. Being able to just toss in all the ingredients and let it cook is great. Since it only takes 4-5 hours, you can start it in the afternoon and have it ready for dinner. As with most foods, it does taste better a day or two later.
Ingredients
1 large cauliflower, cut into 1-inch pieces
1 large russet potato, peeled and diced
1 medium onion, peeled and diced
1 medium tomato, diced
1 2-inch piece of fresh ginger root, peeled and grated
2 cloves garlic, peeled and grated
1/2 to 2 jalapeño peppers, stemmed and sliced (seeds and all, if you like it very spicy; otherwise, remove the seeds)
1 Tbsp cumin seeds
1 pinch cayenne pepper, or more to taste
1 Tbsp garam masala
1 Tbsp kosher salt
1 tsp turmeric
3 Tbsp canola or vegetable oil
1 heaping Tbsp fresh cilantro, roughly chopped
Directions
In a 4- or 5-quart slow cooker, combine all ingredients except the cilantro. Stir well to distribute the spices.
Cook on LOW for 5 hours, stirring once or twice, if you're around.
Add the cilantro just before you're ready to serve the aloo gobi with rice or naan bread.
REFERENCES:
National Geographic Guide to Medicinal Herbs 2014
UpToDate 2017
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