Foodie Fridays – Healthy Indian

Happy Friday!

Matt and I want to experiment in the kitchen this year so we started Foodie Fridays. It’s super simple. We alternate weeks acting as the chef. The chef picks a recipe (or a few) they want to try, buys the ingredients, and assigns different tasks to each person.

This week I decided to try a healthy take on Indian food. I often feel lethargic after a big Indian meal so I decided to use as much veg as possible for this dish. I came up with (1) Raw Cashew Curry Paste with Roasted Veggies in Collard Green Wraps and (2) Spicy Lentils with Kale and Yam. There was a lot going on in the kitchen but all of the flavours came together really well!

The Ingredients

Raw Cashew Curry Paste with Roasted Veggies in Collard Green Wraps

Raw Cashew Curry Paste (from Choosing Raw):

  • 1 cup cashews (soaked at least one hour, preferably several)
  • 1 whole lemon
  • 3 pitted dates (soaked)
  • 1/4 tsp salt
  • 1 tbsp mellow white miso
  • 1 tsp mild curry
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon

Blend all ingredients in a food processor. When the mixture becomes relatively smooth add small amounts of water until the texture becomes really creamy. Not too much water though, it should remain thick, like a hummus.

Garam Masala Roasted Veggies:

  • 1/2 cup chopped eggplant
  • 1/2 cup chopped zucchini
  • 1 red pepper, chopped
  • 2 tsp coconut oil
  • 2 tsp of garam masala spice

Coat veggies in coconut oil and garam masala and transfer to a baking sheet. Bake in the oven on 350 for 30 minutes, flipping once.

Once these are made, take your collard greens (or a tortilla wrap if you want) and cover it in the raw cashew spread. Layer the roasted veggies on top, roll up, and enjoy!

Spicy Lentils with Kale and Yam:

  • 1/2 cup green lentils (soaked)
  • 1 small white onion, diced
  • 1 garlic clove, diced
  • 1 stalk celery, diced
  • 1/2 bunch black kale, chopped
  • 1 bay leaf
  • 2 sprigs fresh rosemary
  • 3 red chilli peppers, whole (or less if you like less spice)
  • 1/4 tsp sea salt
  • 1 yam, diced
  • 2 tsp coconut oil
  • 2 cups vegetable stock

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In a large pot heat the coconut oil over medium heat. Once hot, add your onion, celery and yam. Roast for about 7 minutes or until the veggies begin to soften. Add your kale and garlic. Cook until the kale begins to wilt. Add your lentils, vegetable stock, salt, bay leaf, chilli peppers (whole), and rosemary sprigs. Simmer and cover for 30 minutes. Remove rosemary springs, bay leaf and chilli peppers before serving. Enjoy!

Daily Affirmation: “I open myself to new experiences” 

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