Place the water in a medium stock pot fitted with a steamer basket over high heat.
Place the cauliflower in the steamer basket and steam for about 20 – 25 minutes until soft.
Using a blender or a stick blender puree until smooth. Add the light coconut milk, salt, pepper and curry powder
Pureé until smooth.
Reheat gently and serve.
In a medium sauce pan, heat the water, salt and cinnamon. When the water boils, stir in the jasmine rice.
Reduce heat to medium-low and simmer, partially covered, for about 15 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
In a medium sauce pain, heat the water, black pepper and salt. When the liquid boils, stir in the rice.
Reduce heat to medium-low and simmer, covered, for about 25 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner.
Add the butter and the chopped cilantro.
Stir and let the rice stand, covered, for 3 minutes before serving.
Place the oil in a large skillet over medium high heat.
Add the minced garlic and cook for about 2 minutes. Stir frequently.
Add the ginger and cook for about 2 minutes. Stir frequently.
Add the onion and cook for about 5 minutes. Stir frequently.
Add the chicken and cook for about 5 minutes. Stir frequently.
Add the coriander, cardamom, nutmeg, paprika, garam masala, turmeric, cayenne, salt, tomatoes, vegetable stock, lime juice, and water.
Stir and reduce the heat until the stew is simmering.
Cook, covered, for 45 minutes.
Let cool for about 5 minutes and fold in the yogurt.
Serve over brown rice.
Preheat the oven to 325°F.
Place the eggplant skin side up in a large skillet and place the pan in the oven.
Roast the eggplant for about 60 minutes until soft. About every ten minutes, turn the eggplants over.
Remove the eggplant from the oven and let cool.
When the eggplant is cool, scoop out the flesh. Discard the skin.
Place the roasted eggplant flesh in a food processor with the garlic, salt, parsley, tahini, olive oil, cumin, lemon juice, and pepper.
Process until smooth.
Chill.
Place 2 teaspoons of the olive oil in a medium sauce pan over medium high heat.
Add the garlic and cook for about 1 minute. Stir frequently.
Add the onions and cook for about 2 minutes. Stir frequently.
Add the mushrooms and cook for 18-20 minutes, stirring frequently. Cook until the mushrooms are deep brown and caramelized to reduce the amount of liquid in the mixture.
When the onions and mushrooms are caramelized and fairly dry, remove the mushrooms and onions to a bowl to cool. (Note: If the mushrooms and onions are not cooked enough, the “ground beef” mixture will be too wet and the balls will not hold their shape. Be patient with this step!)
Place the egg and white beans in a food processor and process until smooth.
Add the cumin, coriander, turmeric, cayenne, garam masala, cloves, ginger, salt, and breadcrumbs.
Add the cooked garlic/onion/mushroom mixture to the food processor.
Process by pulsing until the mushroom mixture is about the consistency of ground beef.
Roll the mushroom mixture into twenty balls.
Place a large cookie sheet in the oven and preheat to 350°F.
Add the remaining olive oil to the cookie sheet and then the mushrooms balls.
Bake for about 20 to 30 minutes. Turn the balls to brown on all sides.
Serve with Raita.
Preheat the oven to 325°F.
Place the olive oil in a large sauce pan or medium sized dutch oven over medium heat.
Add the ginger and garlic and cook for 2 minutes. Stir frequently.
Add the onion and cook for 5 minutes. Stir frequently.
Add the chick peas, tomatoes, yams, vegetable stock, coconut milk, curry powder, garam masala, red pepper flakes, cumin, turmeric, honey, and salt.
Stir and cover the pot.
Place the pot in the oven and cook for about 20 minutes.
Remove the lid and stir. Cook for another 20 minutes until the yams are just soft.
Serve topped with the fresh cilantro.
Place a large skillet in the oven and preheat to 350°F.
When the oven is hot, add 1 teaspoons of the olive oil to the pan and then the garlic, eggplant, 1/2 of the sliced onion, ginger, tomatoes, 1/8 teaspoon salt, chili, turmeric, and smoked paprika to the pan.
Toss well and place the pan in the oven for 25 to 30 minutes. Toss the pan about every 7 minutes.
While the eggplant is roasting, place 3 teaspoons of olive oil in a sauce pan over medium high heat.
Add the remaining 1/2 of the sliced onion and toss well for about two minutes.
Add the garam masala, cumin, 1/8 teaspoon salt, and red lentils.
Toss for one minute and add 2 1/4 cups water.
Reduce the heat to medium and simmer for 20 minutes while the eggplant is roasting.
Adjust the heat to keep the lentils on a simmer. It should take about 15 to 20 minutes until they are softened and the liquid is mostly evaporated.
Add 3/4 cup water to the eggplant, toss well, and cook for another 5 minutes.
Serve the roasted vegetables on top of the lentils.
Place a medium sauce pan over medium heat.
Add the olive oil, and when it is hot, add the garlic and ginger.
Cook for about 2 minutes. Stir frequently.
Add the onion and increase the heat to medium high.
Cook for about 5 minutes. Stir frequently.
Add the cumin, garam masala, coriander, and red pepper flakes.
Cook for about 1 minute. Stir frequently.
Add the garbanzo beans, coconut milk, salt, lime juice, and pumpkin.
Stir well and reduce the heat to medium low until the curry is just simmering.
Simmer for about 25 minutes and add the cilantro and lime zest.
Stir and then serve topped with the Raita.
Place the water in a large skillet over medium high heat. When it is nearly boiling add 1/3 of the spinach.
Cook for about 2 minutes. Stir gently and frequently.
Remove the spinach to the ice water and repeat for the other two 1/3 of a pound batches.
When the ice is completely melted drain the spinach.
Place the spinach in a blender and puree gently until coarse.
Place the oil in a large skillet over medium high heat.
Add the garlic, ginger, jalapeno, cumin, turmeric, paprika and garam masala.
Cook for about 2 minutes. Stir frequently.
Add the onion and cook for about 5 minutes. Stir frequently.
Add the tomato and cook for about 5 minutes.
Add the salt, pureed spinach, and paneer. Stir and reduce the heat to low.
Cover and simmer for about 10 minutes.
Serve over brown or jasmine rice.
