Sweet Potato Curry With Spinach and Chickpeas Recipes

Sweet Potato Curry With Spinach and Chickpeas Recipes. This a wonderfully full flavored, vegetarian curry. A simple, delicious and cheap curry recipe.

Ingredients

  • 1/2 large sweet onions, chopped or 2 scallions, thinly sliced
  • 1 teaspoon canola oil
  • 2 tablespoons curry powder
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • 10 ounces fresh spinach, washed, stemmed and coarsely chopped
  • 2 large sweet potatoes, peeled and diced (about 2 lbs)
  • 1 (14 1/2 ounce) can chickpeas, rinsed and drained
  • 1/2 cup water
  • 1 (14 1/2 ounce) can diced tomatoes, can substitute fresh if available
  • 1/4 cup chopped fresh cilantro, for garnish

Directions

  • You may choose to cook the sweet potatoes however you prefer.
  • I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
  • Baking or boiling work well too.
  • While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
  • Add onions and sauté 2-3 minutes, or until they begin to soften.
  • Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
  • Add tomatoes with their juices, and the chickpeas, stir to combine.
  • Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
  • Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
  • When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
  • Add the cooked sweet potatoes to the liquid, and stir to coat.
  • Simmer for another 3-5 minutes, or until flavors are well combined.
  • Transfer to serving dish, toss with fresh cilantro, and serve hot.
  • This dish is nice served over basmati or brown rice.

Time

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Nutrition / Serving

  • Calories 166.5
  • Cholesterol 0.0 mg
  • Sodium 277.4 mg
  • Carbohydrate 31.9 g
  • Protein 6.7 g

Original recipe makes 6 Servings

Japanese Mum’s Chicken Recipes

Delicious Japanese Mum’s Chicken recipes. Main Dishes with chicken drumsticks, water, balsamic vinegar, soy sauce, sugar, garlic cloves, hot pepper. This recipe is full of rich flavors but not heavy on the waist.

Ingredients

  • 8 chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
  • 1 cup water
  • 1/2 cu p balsamic vinegar
  • 1/3 cup soy sauce
  • 2 1/2 tablespoons sugar
  • 1 garlic clove, peeled and bruised
  • 1 small hot chili pepper, slit open, seeds removed

Directions

  • Place all the ingredients in a saucepan over a high heat.
  • Bring to the boil, then reduce to a simmer for about 20 minutes.
  • Remove any scum that rises to the surface.
  • Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
  • Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
  • NOTE It’s a glaze rather than a sauce, so there’s not a whole lot of it.

Time

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Nutrition / Serving

  • Calories 313.1
  • Cholesterol 118.2 mg
  • Sodium 1470.5 mg
  • Carbohydrate 15.8 g
  • Protein 31.0 g

Original recipe makes 4 Servings

Coconut Chicken With Chilli Apricot Chutney Recipes

Try this delicious Coconut Chicken With Chilli Apricot Chutney Recipes. Chutneys can be made from almost any combination of vegetables, fruits, herbs and spices. Chutneys are usually grouped into sweet or hot forms; both forms usually contain spices, including chili, but differ by their main flavours.

Ingredients

  • 1/2 cup plain flour
  • 2 1/2 cups shredded coconut
  • 2 eggs
  • 750 g chicken breast fillets, thinly sliced lengthwise
  • 1 vegetable oil, for deep frying
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon dried chili pepper flakes
  • 1 red onion, roughly chopped
  • 400 g dried apricots, roughly chopped
  • 1/2 cup white sugar
  • 1/2 cup rice wine vinegar

Directions

  • Make chilli apricot chutney: Heat oil in a saucepan over medium heat. Add chilli flakes. Cook for 1 minute. Add onion, apricot, sugar and vinegar. Cook, stirring, for 3 minutes or until sugar dissolves and mixture comes to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until chutney is thick.
  • Meanwhile, place flour and coconut in separate shallow dishes. Lightly beat eggs in a shallow bowl.
  • Preheat oven to 150°C Line a baking tray with paper towel. Coat chicken in flour, shaking off excess, then dip in egg, followed by coconut, pressing coconut on with fingertips to secure.
  • Fry in batches putting them in the oven on the baking tray until you are done.

Time

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Nutrition / Serving

  • Calories 1000.6
  • Cholesterol 214.5 mg
  • Sodium 320.3 mg
  • Carbohydrate 130.2 g
  • Protein 53.3 g

Original recipe makes 4  Servings

Sayur Asem Indonesian Vegetable Sour Soup

How to prepare sayur asem indonesian Vegetable Sour Soup recipe. This vegetable soup is a must-have item on the menu of every West Java (Sundanese) restaurant in Indonesia.

Ingredients

  • 1 teaspoon tamarind pod
  • 200 ml warm water
  • 1 shallot, sliced
  • 3 garlic cloves, minced
  • 1 inch fresh ginger, peeled and sliced
  • 1 red chili pepper, seeded and sliced
  • 3 tablespoons raw peanuts
  • 1 teaspoon shrimp paste
  • 1/2 teaspoon salt
  • 5 cups low-fat chicken broth
  • 1/2 cup salted peanuts, coarsely chopped
  • 2 tablespoons brown sugar
  • 1 chayote, peeled, seeded, and sliced thin
  • 1/2 cup frozen green beans, ends trimmed
  • 1/3 cup frozen corn kernels

Directions

  • Prepare tamarind by placing it in a small bowl with warm water. Let soak for 15 minutes.
  • To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste, and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don’t have a mortar and pestle.
  • Transfer paste to a medium saucepan and add chicken or vegetable broth, salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.
  • Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
  • Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
  • Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.

Time

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Nutrition / Serving

  • Calories Calories 267.5
  • Cholesterol 0.0 mg
  • Sodium Sodium 531.1 mg
  • Carbohydrate Carbohydrate 22.5 g
  • Protein Protein 10.0 g

Indonesian Spicy Fried Boiled Eggs ( Telur Balado ) Recipes

Indonesian Spicy Fried Boiled Eggs ( Telur Balado ) Recipes is Originated from North Sumatra (Padang or Minang). this humble dish can be easily bought from many street vendors (warung nasi).

It can be cook easily for the beginner and it usually served with steamed rice or Indonesian fried rice. It is sometimes completed with prawn crispy in the inside. However, many region in Indonesia also have his recipe food in their dishes with different recipe.

Ingredients

  • 1 cup vegetable oil for frying
  • 6 hard-boiled eggs, shells removed
  • 6 red chile peppers, seeded and chopped
  • 4 cloves garlic
  • 4 medium shallots
  • 2 tomatoes, quartered
  • 1 teaspoon shrimp paste
  • 1 1/2 tablespoons peanut oil
  • 1 tablespoon vegetable oil
  • 1 teaspoon white vinegar
  • 1 teaspoon white sugar
  • 1 salt and pepper to taste

Directions

  • Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside.
  • Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.

Time

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Nutrition / Serving

  • Calories 237 kcal
  • Cholesterol 229 mg
  • Sodium 178 mg
  • Carbohydrate 13.1 g
  • Fat 17.3 g
  • Protein 9.1 g

Original recipe makes 8 Servings

Delicious Szechwan Shrimp Recipes

Delicious and easy-to-follow Szechuan Shrimp Recipes. This Szechuan shrimp recipe is low fat, flavorful, and a good source of protein. Szechuan shrimp is easy to make and a great way to keep a diet interesting!

Ingredients

  • 4 tablespoons water
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon honey
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 1/4 cup green onions
  • 4 cloves garlic, minced
  • 12 ounces cooked shrimp, tails removed

Directions

  • In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
  • Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Time

  • Preparation :
  • Cook : 10 Minutes

Nutrition / Serving

  • Calories 142 kcal
  • Carbohydrates 6.7 g
  • Cholesterol 164 mg
  • Fat 4.4 g
  • Fiber 0.4 g
  • Protein 18.3 g
  • Sodium 500 mg

Original recipe makes 4  Servings