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Posts Tagged ‘broccoli’

This is a fairly regular meal around our house. It’s quick, it’s easy, and it’s so yummy!

1 can coconut milk (14 fl. oz)

1 to 2 Tbsp Red Curry Paste ( I like Thai Kitchen)

1 to 2 Tbsp fish sauce

2 Tbsp brown sugar

1/3 cup water or broth

veggies

extra firm tofu (the water packed kind), drained, patted dry and cubed

In a large saucepan simmer the coconut milk with the curry paste over medium heat for about 5 minutes. Add the fish sauce, brown sugar, and broth. Then add whatever vegetables and protein you want to add. Make sure you don’t over cook the veggies. I put the carrots and broccoli stalks in first, and when they are almost done I throw in the broccoli florets.  Add the tofu when everything is just about done.

I serve this over brown rice. YUM!

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Spicy Red Lentil Dal

This is one of my favorite recipes. Super yummy and pretty easy. This recipe is adapted from Cooking Light 2003.

2 cups broth
1 cup dried small red lentils
1 tablespoon oil
1 1/2 cups chopped onion
1 tablespoon minced fresh garlic
1 teaspoon yellow mustard seeds
1/2 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1/2 cup light coconut milk
1/2 teaspoon salt
juice from 1/2 a lime 

Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 10 minutes or until lentils are tender. Remove from heat; cover and set aside.

Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, mustard seeds, and red pepper, and cook 5 minutes or until onions are tender and seeds begin to pop, stirring constantly. Add cumin, turmeric, coriander, and black pepper; cook 3 minutes, stirring constantly. Add tomato paste, and cook 3 minutes, stirring constantly. Add lentils, coconut milk, and salt; cook 3 minutes, stirring frequently. Remove from heat; stir in lime juice.  

I served this with roasted broccoli…….

…and some Trader Joe’s Garlic Naan, yum!

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Coconut Curry

I love coconut curry, it is always yummy and so easy to make. I like mine with tofu, broccoli, carrots, and bell peppers. You can choose what vegetables you like, and it’s good with chicken too.

Coconut Curry

1 can coconut milk (14 fl. oz)

1 to 2 Tbsp Red Curry Paste ( I like Thai Kitchen)

1 to 2 Tbsp fish sauce

2 Tbsp brown sugar

1/3 cup water or broth

In a large saucepan simmer the coconut milk with the curry paste over medium heat for about 5 minutes. Add the fish sauce, brown sugar, and broth. Then add whatever vegetables and protein you want to add. Make sure you don’t over cook the veggies. I put the carrots and broccoli stalks in first, and when they are almost done I throw in the broccoli florets.  If you are using chicken, put that in first, when it is almost done, then toss in the veggies. If you use tofu just put that in at the same time as the veggies.

I serve this over brown rice. YUM!

Coconut curry

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