Messy Cook

Nov 042009

looks can be deceiving

Don’t let this plate of neutral colors fool you. This dish is full of flavor. This version of korma, a type of curry, is flavored with turmeric, coriander, and garam masala. These may be spices that are missing from your spice rack. I know you are thinking that it will be too much trouble or too expensive to buy a whole new set of spices that you will only use for one recipe. But don’t fear, because you will want to make this recipe again and again.

Typically, I serve korma with brown rice, cooked according to package directions, with a little turmeric added for flavor and color. This time, I decided to mix it up by serving it with Brown Rice with Lentils and Golden Raisins. The chewiness of the rice, the tenderness of the lentils, and the sweetness of the golden raisins worked perfect together. The rice and lentils would make a great side dish with almost any meal. Now that I think about it, maybe even for dinner tonight…

As an added bonus, both of these recipes are incredibly healthy, lots of veggies, a variety of colors, whole grains, and lentils. Shh, don’t tell, it will be our little secret.

If making both recipes at once seems too overwhelming, start with the korma, served with brown rice. It is sure to become a family favorite.

Chicken and Vegetable Korma

Adapted from Taste is Trump. Serves 4-6 (and makes great leftovers)

Note: Any combination of vegetables can be used in this recipe, use what you have on hand. All of the following are great options: carrots, parsnips, potatoes, green beans, peppers, sugar snap peas, edamame, potatoes, sweet potatoes, butternut squash, pumpkin, or even a bag of frozen stir-fry vegetables. The chicken can be left out to make the recipe vegetarian, which I often do. Serve with brown rice cooked with 1 tsp of turmeric or Brown Rice with Lentils and Golden Raisins (recipe below).

1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, smashed
3 teaspoon grated ginger
1 (8 ounce) can tomato sauce
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1/2 cup water
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1/2 cup chopped fresh green beans
1 cup chopped potatoes, sweet potatoes, or cauliflower
1 cup cooked chicken
1/2 cup green peas
1/3 cup raisins
1/2 cup cashews
1/2 cup heavy cream
1 teaspoon honey
salt to taste

In a large skillet, saute onion in oil until tender. Mix in garlic and ginger and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, garam masala, 1 tsp. salt and cayenne if desired. Place mixture in blender, pour in water, blend until smooth. Pour sauce back into skillet, mix in carrots, potatoes, pepper and beans. Bring to a boil. Reduce heat to low, and simmer 30 minutes, until potatoes are tender. Stir in peas, raisins, nuts, cream and honey. Heat through. Season with salt to taste.

Brown Rice with Lentils and Golden Raisins

Adapted from Mark Bittman’s “How to Cook Everything”
Serves 4-6

½ cup lentils, rinsed
1 cup brown rice, rinsed
3 ¼ cups chicken stock or water
1 bay leaf
1 tsp salt
black pepper to taste
1 tsp vinegar
3 Tbs butter
1 medium onion
½ cup golden raisins, apricots, or other dried fruit (I used golden raisins)

Put the lentils and rice in a medium saucepan, add enough liquid to cover by at least 2 inches, about 3 cups. Turn the heat to high and add the bay leaf, about 1 teaspoon salt, pepper, and vinegar. When the mixture boils, turn the heat medium, skim off any foam that has formed on top, and cook, stirring infrequently. If you need to add more liquid to keep the mixture wet, do so, a little at a time.

When the lentils and rice are both tender—it will take between 30 and 45 minutes—drain them; do not rinse (it may not even be necessary to drain). Remove the bay leaf.

While the rice and lentils cook, put 1 tablespoon butter or olive oil in a skillet over medium heat. Add the onion and cook, stirring, until it softens, about 5 minutes. Add the golden raisins and remaining 1/4 cup liquid. When the liquid simmers, turn off the heat.

When the lentil/rice mixture is ready, put the remaining butter or olive oil in the lentil/rice cooking pot and turn the heat to medium. When the butter has melted or the oil is hot, add the lentils and rice back to the pot and cook, stirring, until heated through, 3 to 5 minutes. Stir in the onions and golden raisins and cook, stirring, for another minute.