Creative Cooks

1-Pot Vegetable Green Curry
Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

Ingredients

*US Customary
GREEN CURRY

1/2 cup canned light coconut milk (reserve the rest of the can for adding to the curry later)
5-6 Tbsp green curry paste (add more for spicier, more intense curry, less for milder curry // or sub store-bought)
2 cups chopped shiitake, cremini, or button mushrooms
1 large red or yellow bell pepper, sliced and halved (bite-size slices)
2 14-oz cans light coconut milk (this includes the amount you used in step 1 — you need 2 14-oz cans coconut milk total as the original recipe is written)
1 cup vegetable broth
4-5 makrut lime leaves (optional)
1 stalk lemongrass, halved (optional)
1 cup bamboo shoots, rinsed and drained (or other sturdy vegetable of choice such as broccoli or cabbage)
1-2 Tbsp coconut aminos (or sub salt or tamari to taste)
1-2 Tbsp coconut sugar, palm sugar, or maple syrup
1 handful fresh basil or mint (or 1-2 tsp barley grass juice powder optional for richer color)
1 cup snap peas, snow peas, or green peas

FOR SERVING optional

White rice, Brown rice, Quinoa, or Cauliflower rice
Protein of choice (such as tofu, tempeh, chicken, or shrimp)
Fresh basil or mint
Lime wedges
Chili garlic sauce or sriracha

*Metric
GREEN CURRY

120 ml canned light coconut milk (reserve the rest of the can for adding to the curry later)
75-90 g green curry paste (add more for spicier, more intense curry, less for milder curry // or sub store-bought)
140 g chopped shiitake, cremini, or button mushrooms
1 large red or yellow bell pepper, sliced and halved (bite-size slices)
2 400-ml cans light coconut milk (this includes the amount you used in step 1 — you need 2 14-oz cans coconut milk total as the original recipe is written)
240 ml vegetable broth
4-5 makrut lime leaves (optional)
1 stalk lemongrass, halved (optional)
131 g bamboo shoots, rinsed and drained (or other sturdy vegetable of choice such as broccoli or cabbage)
15-30 ml coconut aminos (or sub salt or tamari to taste)
15-30 ml coconut sugar, palm sugar, or maple syrup
1 handful fresh basil or mint (or 1-2 tsp barley grass juice powder optional for richer color)
85 g snap peas, snow peas, or green peas

FOR SERVING optional

White rice, Brown rice, Quinoa, or Cauliflower rice
Protein of choice (such as tofu, tempeh, chicken, or shrimp)
Fresh basil or mint
Lime wedges
Chili garlic sauce or sriracha

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Pomegranate Almond Raita

Ingredients:

(Amount of all ingredients are approximate and can be changed)

2 cups plain Greek yogurt (or thick, strained yogurt)
1 cup pomegranate arils
1/4 almond slivers or slices
Powdered sugar to taste (you may use any other sweetener)
Zest of one orange (if you do not have an orange, you may use a few drops of pure orange extract)
4-5 leaves of fresh mint (optional) + more for garnish if you want


Method:

If you are not using Greek yogurt, strain out the yogurt until it’s thick and creamy. Remove arils from pomegranates and set aside.

Muddle sugar with mint leaves. If you are not using sugar, julienne the mint leaves or crush them. Whisk yogurt and orange zest or extract, until creamy and lump free. Fold in the sugar and mint. Fold in the pomegranate arils and the almonds.

Garnish with more pomegranate arils and fresh mint. Chill until ready to serve.

This is a very free form recipe. Use any amount of yogurt to any amount of pomegranates. Serve as a side dish, a condiment, healthy snack or a dessert.

Dump and Start Instant Pot African Cinnamon Peanut Butter Chicken
Prep Time5 mins Cook Time6 mins Servings: 6

Ingredients
1 1/2 lb skinless chicken breast cut into bite-sized pieces
1 cup (200ml) coconut milk liquid and cream divided
1 cup (200ml) tomatoes finely chopped
1 tablespoon tomato paste or tomato purée
2 green onions spring onions, sliced
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
lime juice, to taste or tamari soya
salt
6-7 tablespoons smooth peanut butter
optional sweetener of choice i.e. honey, brown sugar, or keto sweetener

Instructions
Add the chicken to the Instant Pot insert.
Pour in the liquid of the coconut milk first, and then add the coconut cream on top of the chicken.
Next, layer the tomato paste, onions and spices on top of the coconut cream.
Put the peanut butter in last (on the very top) and DO NOT MIX IN.
Put the lid on the Instant Pot, and turn valve to the sealing position.
Set to manual/pressure cook on high pressure for 6 mins.
please note: cook time does not include time to come up to pressure or for pressure to release.
When cook time is done, allow for a complete natural pressure release.
Open the lid. The peanut butter will still be on top. Stir until all ingredients are combined and sauce is thickened.
Adjust the seasonings in your peanut butter chicken, to taste.
Serve and enjoy.

Notes
Instant Pot African Peanut Butter Chicken Tips and Timings

You can vary the spices you add to this peanut butter chicken to suit your taste. For example, freshly grated ginger adds a lovely note.
If you prefer to make peanut sauce chicken with thigh meat, you will need to increase the cooking time.
This Instant Pot peanut butter chicken is an oil-free recipe.
To avoid a burn notice, DO NOT MIX in the peanut butter prior to cooking. Make sure it is on the very top and not touching the bottom or sides of the Instant Pot insert.

Creamy Cashew Indian Butter Paneer, with Fried Paneer
Prep time: 15 MINUTES cook time: 25 MINUTES total time: 40 MINUTES yields: SERVE 4-6

Ingredients

2 tablespoons coconut oil or ghee (or butter)
8 ounces paneer cheese, cubed
1 (14 ounce) can coconut milk, lite or regular
¾ cup roasted cashews
1 (6 ounce can) tomato paste
¼ cup Greek yogurt (or ¼ cup more coconut milk for vegans)
½ a small sweet onion, diced
2 cloves garlic, minced or grated
1 tablespoon fresh ginger, grated
2 teaspoons spicy curry powder
1-2 teaspoons Thai red curry paste (I used 2)
1-2 tablespoons garam masala (I used 1)
½ teaspoon turmeric
1 teaspoon cayenne pepper, or to taste
¼ teaspoon salt
1 teaspoon saffron (optional)
1-2 cup broccoli florets
Chopped cilantro, for topping
Steamed rice, for serving
Fresh naan, for serving

Instructions

Heat a large skillet over medium heat and add 1 tablespoon coconut oil (or ghee). Once hot, add the cubed paneer in batches and cook about 2 minutes per side or until crisp. Remove from the heat and drain on paper towels. Repeat with any remaining paneer. Reserve the skillet and set the paneer aside.*

To a food processor or high powered blender, add the cashews and coconut milk. Blend on high until completely smooth and silky, about 3-4 minutes. Add the tomato paste, yogurt and ½ cup water. Blend until smooth. Set aside.

To the same skillet you fried the paneer, add the remaining tablespoon of oil. Once hot, add the onion, garlic and ginger, cook about 5-8 minutes or until the onion is soft and lightly caramelized. Add the curry powder, Thai red curry paste, garam masala, turmeric, cayenne and salt. Cook one minute and then stir in the cashew/coconut mixture. Bring the sauce to a gentle boil and if it seems too thick for your liking, stir in water or coconut milk to thin. Once the sauce is at your desired consistency, stir in the crispy paneer and saffron if using. Add the broccoli and cook until warmed through and the sauce thickened slightly, about 5 minutes. Remove from the heat and serve over a bed of hot rice sprinkled with chopped cilantro. And don’t forget the naan for dipping.

*You do not have to fry the paneer. If you wish, you can just add it directly to the sauce without frying.

EASY CHANA MASALA
Prep time 5 mins Cook time 25 mins Total time 30 mins Serves: 6

Ingredients
3 Tbsp (45 ml) grape seed oil (or sub coconut oil)
1 white or yellow onion, finely diced (110 g)
1 Tbsp (7 g) ground cumin
¾ tsp sea salt, divided, plus more to taste
6 cloves garlic, minced (3 Tbsp or 16 g)
2 Tbsp (12 g) fresh ginger, minced
½ cup (30 g) fresh cilantro, chopped
2-3 fresh green chilies, sliced with seeds
1 Tbsp (7 g) ground coriander
1 tsp chili powder
1 tsp ground turmeric
1 28-oz can pureed or finely diced tomatoes (if unsalted, you’ll add more salt to the dish)
2 15-ounce (425 g) cans chickpeas, slightly drained
1 tsp garam masala
2-3 tsp coconut sugar
2 Tbsp (30 ml) lemon juice, plus more to taste

Instructions
Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and ¼ tsp salt.
Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions.
Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
Next add pureed tomatoes and chickpeas and remaining ½ tsp salt. If the mixture looks a little too thick, add up to 1 cup (240 ml) water. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
In the meantime, if you don’t have garam masala seasoning, make your own by adding 2 small dried red chilies, 1 tsp black peppercorns (or ½ tsp ground black pepper), 1 tsp cumin seeds (or ½ tsp ground cumin), 1 tsp cardamom pods (or ½ tsp ground cardamom), ½ tsp cloves (or ¼ tsp ground cloves), and 1/8 tsp nutmeg to a mortar and pestle or spice grinder and grind/mix into a powder. Set aside.
When the Chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.
Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish. Chana masala can be enjoyed as a stew on its own, or it can be delicious with white or brown rice, or cauliflower rice.
Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month.

Notes
*To roast sweet potatoes and broccoli, preheat oven to 375 degrees F (190 C), and chop broccoli into chunks and sweet potatoes into ¼-inch rounds. Add to a bare or foil-lined baking sheet and top with 1 Tbsp grape seed oil and a pinch of sea salt and black pepper. Toss to combine, making sure sweet potatoes are evenly coated with oil. Bake for 15-20 minutes total, flipping/tossing near the halfway point to ensure even baking. Broccoli may cook faster than the sweet potatoes.

Nutrition Information
Serving size: 1/6th of recipe (without toppings or sides) Calories: 275 Fat: 8.5 g Saturated fat: 0.6 g Carbohydrates: 41.1 g Sugar: 14.8 g Sodium: 496 mg Fiber: 5.3 g Protein: 9 g

Bhindi Bhaji: Mildly Spiced Okra
Preparation Time: 10 minutes Cooking Time: 15 – 20 minutes Serves: 4 – 6 as a side

Ingredients: (Serves 4-6 as a side)

25 medium sized bhindi/okra (about 30 small)
2.5 tablespoon oil
A tiny pinch of hing/asafoetida
½ teaspoon cumin seeds
¼ teaspoon mustard seeds
About 8 -10 seeds of methi/fenugreek
½ teaspoon turmeric
2 tablespoon freshly ground coriander powder
½ teaspoon aamchur/dried mango powder or some freshly squeezed lemon juice to taste
Salt to taste
Red chili powder to taste – optional
Fresh cilantro/coriander – optional

Method:

Wash the bhindi/okra. Pat dry them with a towel. Start chopping with taking off the stem end first. Chop in half inch size, approximately. Wipe the knife frequently to wipe off the slime. Arrange the slices in a single layer if possible in a large plate or tray and allow it to air dry for at least thirty minutes.

Heat oil in a pan or large wok. If the okra/bhindi is not overcrowded in the pan it is better. Having them in an almost single layer helps to dry off the slime. Add the hing/asafoetida and then the cumin, mustard and the fenugreek seeds to the heated oil. When the spices sizzle, add the okra/bhindi slices. Toss quickly for the oil to coat the slices. Cook for five minutes and then add the turmeric. Toss gently again for the turmeric to coat the slices evenly. Cook at medium to high heat uncovered. Do not stir or toss too much. If the bhindi/okra is tender, they will cook in about 10-12 minutes. Toss only a couple of times during the cooking process to make sure that they are not turning too brown. Browned at the edges is okay. Otherwise the okra/bhindi should remain green and still slightly crisp to bite. By the end of the cooking process they would have been tender too, the raw taste gone.

Now add the salt and coriander powder. At high heat toss well for the coriander powder to coat the slices well. If you would be using red chilli powder add it now. Cook for about 2 – 3 minutes and then add the aamchur. Toss gently again, cook for a minute, and switch off the heat. If you are using lemon juice instead of aamchur add it after switching off the heat. If you are using fresh cilantro/coriander add before you serve.

Serve hot and preferably immediately as a side. In Indian cuisine the dish is served with a side of rice or roti (or any flatbread) and a dal.

Ginger, Split Pea & Vegetable Curry
Serves: 6
Preparation time: 50 minutes

Ingredients
1 large russet or Yukon Gold potato, peeled, cut into 1/2-inch cubes
1/2 cup yellow split peas, (chana dal)
1 cup cauliflower florets, (1-inch pieces)
1 cup green bean pieces, frozen or fresh (1-inch pieces)
1 small (8 ounces) eggplant, cut into 1/2-inch cubes
1 medium carrot, cut into 1/4-inch-thick slices
1 3/4 teaspoons salt
1/2 teaspoon ground turmeric
1 tablespoon canola oil
1 teaspoon cumin seeds
4 large cloves garlic, cut into thin slivers
1-3 fresh green chiles, such as Thai or serrano chiles, stemmed and thinly sliced crosswise (don’t seed)
1 tablespoon cornstarch
1/4 cup finely chopped fresh cilantro
4 long thin slices fresh ginger, cut into matchsticks
Juice from 1 medium lime
1 teaspoon ghee, or butter (optional)

Preparation
1. Place potatoes in a small bowl and cover with cold water. Place split peas in a large saucepan. Fill the pan halfway with water and rinse the peas by rubbing them between your fingers. (The water will become cloudy.) Drain. Repeat three or four times, until the water remains relatively clear; drain. Add 4 cups water to the split peas and bring to a boil over medium-high heat. Skim off any foam that rises to the surface. Drain the potatoes and add to the peas. Return to a boil, reduce heat to medium and simmer, uncovered, for 5 minutes.

2. Stir in cauliflower, green beans, eggplant, carrot, salt and turmeric. Return to a boil; cover, reduce to a gentle simmer and cook, stirring occasionally, until the vegetables are fork-tender and the peas are soft but firm-looking, 7-10 minutes more.

3. Meanwhile, heat oil in a small skillet over medium-high heat. Add cumin seeds and cook until they sizzle and smell fragrant, 15-20 seconds. Stir in garlic and chiles to taste and cook, stirring, until the garlic is light brown and the chiles are fragrant, 1-2 minutes. Remove from the heat.

4. Stir the garlic-chile mixture into the cooked vegetables. Scoop a ladleful of cooking water from the saucepan to the skillet; swish it around and pour the “washings” back into the saucepan.

5. Whisk cornstarch with 3 tablespoons of the cooking liquid in a small bowl until smooth. Stir it into the stew along with cilantro and ginger. Increase heat to medium-high and simmer the curry, uncovered, stirring occasionally, until the sauce thickens, about 2 minutes. Stir in lime juice and ghee (or butter), if using.

SPICED BASMATI RICE AND SWEET CORN PILAF
Time: 1 hour; yield: 6 generous servings.

2 cups basmati rice
4 tablespoons unsalted butter or ghee
2 teaspoons minced garlic
1 tablespoon grated ginger
1/2 teaspoon turmeric
Pinch saffron
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
8 whole cloves
1/2 teaspoon black peppercorns
2 cardamom pods
1 large onion, diced (about 2 cups)
3 cups fresh corn kernels (about 6 ears corn)
Salt
1 cup golden raisins
2 cups chicken broth or water
2 tablespoons chopped cilantro
2 tablespoons chopped scallions
1/4 cup roasted cashews (optional)

Put rice in a medium bowl and cover with cold water. Swish with fingers, then pour off water. Repeat 2 or 3 times, until water runs clear. Cover again with cold water and soak 20 minutes, then drain.

Melt 2 tablespoons butter or ghee in a heavy-bottomed saucepan over medium-high heat. Add garlic, ginger, turmeric, saffron, coriander, cumin, cloves, peppercorns and cardamom, and stir to coat. Let sizzle a bit, then add onion and cook, stirring, until softened and beginning to color, about 5 minutes. Add remaining 2 tablespoons butter or ghee, the rice and the corn, and season with 1/2 teaspoon salt. Cook for 1 minute.

Add raisins and 2 cups broth or water and bring to a brisk simmer. Taste cooking liquid for salt and adjust if necessary.

Cover with tightfitting lid, turn heat to low and let cook 15 minutes. Let rest 10 to 15 minutes off heat. Fluff rice and transfer to serving bowl. Sprinkle with cilantro, scallions and cashews, if desired.

Serve with yogurt raita


YOGURT RAITA WITH CHILI AND MINT
Time: 20 minutes. Yield: 1 1/2 cups.

1 1/2 cups plain whole milk yogurt
1 teaspoon grated ginger
1 tablespoon finely diced red chili, like Fresno or red jalapeno
1/2 teaspoon salt
1 teaspoon vegetable oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
2 tablespoons chopped mint
Put yogurt in a bowl. Stir in ginger, diced chili and salt.
Put oil in a small skillet over medium heat. Add mustard and cumin seeds and let sizzle until seeds begin to pop, about 1 minute. Carefully stir hot contents of skillet into yogurt.

Add chopped mint, cover and let flavors mingle for at least 15 minutes. Raita may be prepared several hours before serving.