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LENTIL AND SPINACH CURRY

Ingredients:

 

  • 1 cup red lentils*

  • 1 onion & 1 tomato diced fine

  • 2 cups chopped spinach

  • 1 tbsp. vegetable oil

  • 2 cups water

  • 2 tbsps. Himalaya Gourmet Curry Masala

 

Method:

Fry onion in vegetable oil. Add tomato. Stir in water. Bring it to a boil. Rinse lentils and add to boiling water. Cook for 5 minutes. When lentils are half cooked stir in the spinach and Himalaya Gourmet Curry Masala. Cover and simmer until lentils are fully cooked, about 10 minutes. Add salt to taste. Serve on rice with Himalaya Gourmet Lime Pickle.

 

*Chickpeas could be used in this recipe. Soak and boil chickpeas in three cups water or use canned but reduce water in the recipe.

 

Serves 2

Mixed Bean - Mild Curry

4 servings

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Ingredients:

  2 cups cooked mixed beans

 1 onion finely diced

 1 cup  tomatoes,               

 2 tbsps. Himalaya Gourmet Curry Masala (paste)                 

 1 cup water; salt to taste

¼ cup coconut milk or Greek yogurt

2 tbsps. vegetable oil.

 

Method:

Brown onion in vegetable oil, add tomatoes, vegetables and Himalaya Gourmet Curry Masala.

Simmer five min.  Add beans, ½ cup water for extra gravy, cocunut milk or yogurt and salt. Simmer about 10 min. Serve with a baguette or on rice,

CUCUMBER YOGURT SOUP

Ingredients: 

  • 1 cup, grated seedless cucumber

  • 2 tbsps. fresh mint, coriander                                        or dill leaves, chopped

  • 1/2 tablespoon Himalaya Gourmet                     Curry Masala or Biryani Masala

  • 2 cups plain yogurt

  • 2 cups cold water

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1 teaspoon salt

 

Method:

Combine the grated cucumber,

Himalaya Gourmet Curry Masala, lemon juice,

herbs, yogurt, olive oil, water and salt

in a large mixing bowl.  Stir with a spoon. Serve immediately or chill in refrigerator

until ready to serve.

MULLIGATAWNY SOUP

Ingredients:

 

  • 1 onion diced

  • 1 carrot grated

  • 2 tbsps. butter

  • 1 tbsp. Himalaya Gourmet Curry Masala

  • 4 cups stock (chicken, meat or vegetable)

  • 2 tbsps. Himalaya Gourmet Mango chutney

  • 2 tbsps. rice or wheat flour

  • Garnish: 1 cup, cauliflower cut in tiny pieces or a cup of chick-peas

 

Method:

 

Brown onions in butter, add grated carrot, flour and Himalaya Gourmet Curry Masala. Continue to cook. Add Himalaya Gourmet Mango Chutney and warm stock* in small quantities, stirring all the time, not to get the soup lumpy.  Cook for 15 mins. Add garnish and cook for 3 mins. Add salt and pepper to taste Serve.

 

*Adding warm stock avoids lumps.

 

Tip: Vegetable stock can be obtained by boiling saved trimmings from vegetables such as cauliflower, broccoli stems and other vegetables along with ½ cup lentils. Strain before use.

DICED VEGETABLE CURRY

Ingredients:

 

  • 3 cups diced vegetables such as carrots,

          potato, string beans, squash, onions

  • 2 tbsps. Himalaya Gourmet Curry Masala

  • 1 tbsp. vegetable oil

  • 1 cup water

  • ½ cup coconut milk or greek yogurt

  • salt to taste

 

Method:

 

Fry vegetables in vegetable oil.

Add Himalaya Gourmet Curry Masala and simmer.

When half done add water and salt.

Simmer until well cooked.

Stir in coconut milk or yogurt. 

Serve.

 

Serve 4

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