Tag Archives: Curry

Curry Stuffed Peppers with Chickpeas + Carrots

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words

I know, I know.

peas

 

carrots

Another curry recipe.

peppers

I told you I’m obsessed. šŸ™‚

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I really, truly can’t get enough curry lately. 

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This recipe is it. I am down right obsessed. This recipe has turned me into a stuffed pepper person.

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I never have been. Stuffed peppers have never been something I have desired. They always just seemed sort of bland, sort of boring. Is anyone with me on that?

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But these. These peppers are full of flavor. They are bursting with it. They could not be stuffed enough. There could not be enough rice in the world to satisfy my craving for these. I want to eat them forever and ever. 

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If you like curry + rice, you have got to try these. They are super easy too!

1

Just make some rice. Make a simple curry sauce with coconut milk, curry paste, some lime juice and fish sauce. Oh, and don’t leave out the lime juice and fish sauce! They are essential to the taste, I promise!

Add some beans + veggies. I did chickpeas + carrots. You can do what you’d like, really. Add the beans + veggies that you like.

Mix the sauce with the rice and stuff that into some peppers. Yep, that’s it. Just add some baking time, during which you should pour yourself a glass of wine, and then you get to enjoy these plump, delicious beauties! 

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Yes, you will want to lick your plate. I did.

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This may be my only recipe this week, you guys, but it’s one I stand behind with my entire heart. It’s extra special.

Hope you enjoy!

 

Curry Stuffed Peppers with Chickpeas + Carrots
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Ingredients
  1. 4-6 bell peppers
  2. 1 cup rice
  3. 2 cups water
  4. Olive oil
  5. Salt
  6. 2 garlic cloves, minced
  7. 4 small shallots, sliced
  8. 2 - 15 ounce cans coconut milk
  9. 5 tablespoons red curry paste
  10. 1 tablespoon fish sauce
  11. Juice from 1/2 lime
  12. 4 medium carrots, chopped
  13. 1 - 15 ounce can chickpeas, drained and rinsed
Instructions
  1. Preheat the oven to 400*.
  2. Get the rice started. I used 1 cup dry jasmine rice and 2 cups of water and cooked it for about 30 minutes. Follow your rice package cooking instructions.
  3. While the rice is cooking, start the curry sauce.
  4. Add a small drizzle of olive oil to a large saucepan over medium heat.
  5. Once the oil is hot, add the minced garlic and sliced shallots, and cook for several minutes, until softened and slightly brown.
  6. Add the coconut milk to the saucepan and bring to a simmer.
  7. Once simmering, add the red curry paste and whisk until fully incorporated.
  8. Add the fish sauce, lime juice and salt to taste and stir well.
  9. Before adding the veggies, reserve about 1 cup of the sauce in a separate bowl for topping the peppers.
  10. Add the chopped carrots and chickpeas to the sauce and stir well.
  11. Let the sauce cook over low heat for several minutes, to slightly soften the carrots.
  12. While you are cooking the sauce, cut off the top of each bell pepper. Scoop out the inside flesh and seeds and rinse them well. Set aside.
  13. Add the cooked rice to the curry sauce and mix well.
  14. Spoon the curry/rice mixture into the hollowed out peppers.
  15. Spoon some of the reserved curry sauce on the bottom of a baking pan.
  16. Place the peppers on top of the sauce and spoon some more sauce on top of the peppers.
  17. Cover with foil and bake in the preheated oven for about 45 minutes, or until peppers are soft.
  18. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Curry Eggplant Pizza

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I’ve made a pizza for you.

words

Let me tell you about it.

It has eggplant. And curry hummus. And caramelized onions. And goat cheese. And toasted sesame seeds and fresh cilantro. 

Would you like some?

eggplatn1

I have been CRAZY about curry lately. I’ve loved the flavor since I first tried it. But lately, I can’t get it out of my mind.

There is a Thai place close to us that has the best curry dishes. My favorite (one I literally think about every single day) is a yellow curry. It is creamy and slightly spicy, and on top of a bowl of rice, heavenly. 

And, I’ve been eating curried egg salad lately. I will hard boil some eggs, chop them up and mix with a dab of mayo (this one), a pinch of salt and pepper and a healthy dose of curry powder. I am in love with that.

seeds

So, we have had all of this beautiful eggplant from Three Springs and I have been thinking about curry-ing it for a bit now. I wasn’t sure how I wanted to do it, but this pizza is the end result. 

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I made some simple hummus: chickpeas, tahini, lemon juice, garlic, salt and pepper and then: the curry. Yes, this hummus is packed with curry flavor. So, so good. 

pizza1

The hummus acts as the sauce on this pizza. I like this idea because I am always looking for unique alternatives to traditional red sauce pizza. It is a delicious and healthy alternative. I look forward to trying more hummus pizzas! 

pizza5

Also, let’s talk about the extras on this pizza. The toasted sesame seeds and fresh cilantro. Not the main ingredients but equally as important as anything else. The toasted sesame seeds add flavor + crunch and the cilantro adds the most amazing, fresh flavor. These toppings are necessities for this pizza. 

pizza8

I hope that everyone has a wonderful Friday night and maybe enjoys some curry eggplant pizza with it!

pizza7

Curry Eggplant Pizza
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Ingredients
  1. One pizza crust (your favorite!)
  2. 1 large eggplant
  3. Olive oil
  4. 1 medium red onion, sliced
  5. 3-4 ounces goat cheese
  6. 1 tablespoon sesame seeds
  7. Large bunch of cilantro
For the curry hummus
  1. 1 15-ounce can chickpeas
  2. 1/4 cup sesame tahini
  3. 1 garlic clove, minced
  4. Juice from 1/2 a lemon
  5. Salt and pepper
  6. 1 1/4 teaspoons curry powder
  7. 3-4 tablespoons olive oil
Instructions
  1. For the toasted sesame seeds: preheat the oven to 400*. Line a baking sheet with parchment paper and add the sesame seeds. Bake in the preheated oven for 5 minutes, or until slightly golden brown. Set aside.
  2. To make the curry hummus, add the chickpeas, tahini, minced garlic, lemon juice, a pinch of salt and pepper and the curry powder to a food processor.
  3. Process for several minutes, slowly drizzling in the olive oil.
  4. Process until smooth.
  5. Taste, and add more salt, pepper and curry powder to your taste. Set aside.
  6. Slice the eggplant very thin. I found that the thinner the slice, the better it was on the pizza.
  7. Add a drizzle of olive oil to a large pan over medium-high heat.
  8. Once the oil is hot, add the eggplant, in batches, until all eggplant is cooked. It should be cooked on higher heat the entire time so it gets a bit crispy.
  9. Add a drizzle of olive oil to a small pan over medium-high heat.
  10. Add the sliced onion, and cook until golden brown and a bit caramelized.
  11. Spread a layer of hummus over the prepared pizza crust. Top with onions, then cheese, then eggplant.
  12. Cook according to your crusts instructions. Mine was an unbaked pizza crust, so I baked it for about 18 minutes.
  13. Once baked, top the pizza with the toasted sesame seeds and fresh cilantro.
  14. Enjoy!
Notes
  1. Make sure to slice the eggplant thin and cook it over high heat in the pan to get it crispy, sort of like an eggplant "chip."
The Dreaming Foodie https://www.thedreamingfoodie.com/

Curried Buddha Bowl

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Have you heard of a buddha bowl?

knife

I have, but I can’t remember from where.

curry

I think I remember reading about it. That someone ate a “buddha bowl.” A bowl full of goodness. A bowl full of foods that are just simply good for you. Foods that don’t necessarily go together, until theĀ momentĀ they come together in the bowl. Then they go together just perfectly.

quinoa

I’ve had the idea of a buddha bowl in my head for awhile. I didn’t know if or when I would make one. Until one night, I just needed a buddha bowl.

lemons

You should know, I’m a big believer in giving my body what it’s asking for. My body is asking for a good night sleep? I put off work that was supposed to be done to give it a rest. It’s asking for a big cone of ice cream? I satisfy the craving, happily. My body feels like just doing yoga instead of running too? I just do yoga. That’s how I work. I do what I feel in my body.

veggies

One particular night last week my body was asking for a buddha bowl. I was recovering from some sort of flu-illness. I was craving goodness in my body. I needed food that was light, pure, good for me. I made a buddha bowl.

finished

In my buddha bowl I put broccoli and cauliflower, roasted with curry powder. Quinoa. White fish. Garlic. Lemon. All of these flavors together in one big bowl. It was delicious. Fresh. Literally felt like the best breath of fresh air.Ā It made me feel good. It was just what I needed.

Method:

This was enough for one. This can be easily doubled, tripled, etc. for more than one person.

1/4 c. quinoa
1 c.Ā vegetableĀ broth
A handful of chopped broccoli
A handful of chopped cauliflower
2 Tbsp. olive oil
1.5 tsp. curry powder
1 medium filet of white fish
1 clove of garlic
1/2 lemon

Preheat oven to 350*.

Thoroughly rinse the quinoa with water. Add the quinoa and 1/2 c. of vegetable broth to a saucepan over medium heat. Bring to a boil and then cover, turn down the heat, and let cook until all liquid is absorbed.

Meanwhile, add broccoli, cauliflower, 1 tablespoon of oil and curry powder to a bowl. Toss to coat and combine well. Transfer to a baking sheet and roast in the preheated oven for about 15 minutes, or until veggies are soft and lightly brown.

Add 1 tablespoon of olive oil to a pan over medium heat. Add garlic and cook for about 2 minutes, to flavor the oil. Once the oil is hot, add fish and let cook for about 3 minutes on each side, or until cooked through. This will depend on the thickness of your fish. Once the fish is close to being done, add a good squeeze of lemon juice.

Heat the additional 1/2 c. of vegetable broth on the stove or in the microwave.

To a bowl, add the quinoa then the veggies, fish, warmed broth and another squeeze of lemon.

Enjoy the goodness!