1 teaspoon cumin seeds
1 dried red chile 1 very small piece of a cinnamon stick 1/2 teaspoon mustard seeds 2 medium tomatoes, chopped 1/2 teaspoon salt, optional 3 cups or 2 cans cooked garbanzo beans, preferably salt-free 1 teaspoon garam masala, optional Toast first 4 ingredients in a frying pan on medium heat until the seeds start to make a popping sound. Add tomatoes and, optionally, salt. Cook until tomatoes are mushy, 5 to 8 minutes, stirring occasionally. Blend tomato mixture until smooth with stick blender or other blender. For an even easier curry, you can just not blend it, but you might want to remove the piece of cinnamon. Add beans and enough water to cover. Bring to a boil, Reduce heat to medium-low and simmer 15 to 20 minutes, until flavors blend. Add garam masala at the end if you like. Serve with rice, potatoes, or other starch, or by itself as a soup. In the picture above, I am eating it as a soup. Below, it is the dish on the far left in both photos. I use different veggies for this recipe depending on what is in season. Right now, summer tomatoes are abundant, at least in our neighbor's yard (I'm a terrible gardener), so summer tabouli is on the menu.
Made this great dish this weekend. It made a ton of salad, and all the amounts I'm going to give are approximations for this particular batch; use what you have on hand, though. It's a very forgiving recipe. During the winter, I use a whole different set of vegetables, but there's nothing like making salad out of summer tomatoes and fresh corn. 1 cup bulgur wheat boiling water fresh tomatoes, diced (for this amount, I used around 2 cups of cherry tomatoes) cucumber, diced (I use either English or Persian cucumbers and don't peel them; you can peel if you want) scallions (I usually use however many are in the bunch) fresh corn cut from the cob (I used 1 ear) bell peppers, diced (I used 1 whole red pepper) fresh herbs, anything you like (this time, I used a small bunch each of cilantro, mint, and basil; parsley is also traditional), chopped finely lemon juice (juice of 1 lemon for this amount) salt to taste (I used less than 1/2 teaspoon, but you can leave it out) In a bowl, rinse and drain the bulgur a few times until the water runs almost clear. Pour boiling water over the bulgur to cover. Let stand while you chop the veggies, or for 30 minutes if the veggies are already chopped. Place bulgur into a fine mesh strainer and squeeze the water out, then add to the remaining ingredients. 2 cups cold cooked brown rice or other grain
3-6 scallions, chopped and/or a small onion, sliced thinly -- sometimes I use one, sometimes both 1/2 inch or so ginger root, grated or minced 1 to 2 cloves garlic, grated or minced 1/2 cup nappa kimchi, chopped, optional 2-4 tablespoons tamari or soy sauce, to taste, or use salt if you prefer 1 cup fresh mung bean sprouts or any other quick-cooking vegetable, optional a handful of chopped cilantro, optional In a large non-stick skillet, dry-fry the ginger, garlic, and onions until the onions start to wilt. Add in everything else except the cilantro and cook until it's the texture you like. Add the cilantro and serve immediately. 3 cups tomatoes (I used halved cherry tomatoes, but any good chopped fresh tomato will do)
2 large sweet mangos, diced 1 bunch cilantro, chopped 3 large or 6 small scallions, chopped finely 1 jalapeno, seeded and minced, or to taste juice of 1 large lime 1/2 tsp salt, or to taste 1 clove garlic, grated Mix in a big bowl. The end. 1 cup old-fashioned oats
2 cups water 1 clove garlic, grated (or use powdered or frozen garlic -- whatever you have) 1 tsp ginger, grated (or frozen/jarred -- don't use powdered) 1 tbsp minced cilantro (or use frozen or dried) 1/2 cup frozen peas seasoned salt to taste This is so good! Just toss everything but the salt into a pot, bring to a boil, reduce heat to low, then simmer 5 minutes or until it's the thickness you want. I sprinkle the seasoned salt over the top so I will use less -- probably less than 1/4 tsp. |
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