Video: Butter Chickpea Curry

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Ingredients:

  • 4 medium potatoes, cubed and cooked
  • 1 head cauliflower, cut into bite sized pieces, steamed
  • 2 Tablespoons butter
  • 1 medium yellow onion, diced
  • 1 teaspoon minced garlic
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 can crushed tomatoes (regular sized can)
  • 2 teaspoons tomato paste
  • 1/2 cup cream (or milk)
  • 1 (12 ounce) can chickpeas (garbanzo beans) rinsed and drained.

Directions:

  1. Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
  2. Steam or microwave cauliflower until it’s cooked but still firm. Drain and set aside.(You can cook the potatoes and cauliflower ahead of time, just throw them in the fridge up to one day.)
  3. Melt butter in large pot over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent.
  4. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for at least 2 minutes, stirring the whole time. (Don’t worry that it’s a weird pasty mess, it will be fine once the liquid is added. Promise.)
  5. Pour in crushed tomatoes, tomato paste, cream, and chickpeas. Stir in potatoes. Simmer at least 5 minutes, up to 30 minutes

This dish can be served right away, but it’s also delicious when it’s had some time to sit and let the flavors come together. If you let it cool then reheat it don’t forget to add a little water, as the curry can thicken up quite a lot. You want the curry to be like a heavy gravy, not lumpy and grainy.

Hopefully you saw in the video how totally easy this is. It’s a great dish, and even though it’s vegetarian I still feel like a hedonist when I eat it.

As always, enjoy and let me know what you think.

xoxo,

Melanie

Recipe: Lasagna that rocks!

Tagged: one dish dinner | Related topics: , , , , , ,

Ingredients

  • 1 pound hamburger
  • 1 small onion
  • 1/2 pound sausage
  • Salt and pepper to taste
  • 2 bottles of tomato sauce of your choice (or try the pasta sauce from this site.)
  • 1 package (16oz) lasagna noodles
  • 1 cup ricotta cheese
  • 8oz. cream cheese (soften)
  • 1/2 cup sour cream

Directions

1. chop onions and garlic, get ingredients ready.

2. Saute onions and garlic until soft, about 6 minutes.

3. Add both kinds of meat and brown.

(When meat is fully cooked it should look like picture below.)

4. Add spaghetti sauce to browned meat and keep warm, letting the flavor combine.

5. Put water on to boil in large pot, while that is heating up, combine Ricotta cheese, cream cheese and sour cream in large mixing bowl.

6. Beat on medium speed until it is smooth. (The softer the cream cheese is the easier this will be. Cream cheese tend to be lumpy when mixed.) Set aside.

7. Once water is boiling, add noodles in small batches, making sure that they soften enough to be submerged totally in the water.

8. Follow directions on box for cooking, cook until Al Dente. Once they are done, drain and set out on paper towels out of the way until cool.

9. in 9″x13″ glass dish, cover bottom of pan with sauce and meat, follow with one layer of noodles, overlapping a bit.

10. Next, cover with all of the filling.

11. On top of filling do a layer of sauce, a layer of noodles and another layer of sauce. (At this point lasagna can be refrigerated overnight.)

12. Cover with aluminum foil and cook in a 350 over for 1 hour.

13. Remove tin foil, add mixture of mozzarella and cheddar cheese and cook another 10-15 minutes.

14. Prepare to be hugged, proposed to and adored. They’ll never know how easy it is to do, they’ll think you’re magical. And you know what? You are.

xoxo,

Melanie