Curried Carrot Dip

1 pound carrots, peeled and cut into ½ -inch pieces
¼ cup sunflower seeds, lightly toasted
2 teaspoons olive oil
½ teaspoon minced garlic
1 teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon salt or to taste
1 tablespoon fresh lemon juice

1. Place the carrots in a pot of salted water and bring it to a boil. Cook for 7 to 10 minutes or until soft. Drain and let cool.
2. Place the sunflower seeds in a blender or food processor and process into crumbs. Add the carrots and all the remaining ingredients and blend until smooth, scraping down the sides of the processor as needed.
3. Taste for salt and adjust the spices and lemon juice. Transfer to a covered container and refrigerate until ready to use.

Serve with crackers, toasted naan (Indian bread) or fresh veggies.

Makes 2 cups
Adapted from Isa Chandra Moskowitz and Terry Hope Romero’s Veganomicon: The Ultimate Vegan Cookbook

Curried Butternut Squash Soup

2 tablespoons butter
2 large carrots, peeled, sliced
1 cup chopped yellow onion
1 garlic clove, minced or pressed
1 tablespoon grated fresh ginger
2 teaspoons curry powder
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch of cayenne or smoky hot paprika
1 or 2 butternut squash (2 pounds in all), peeled, seeded and cut into chunks
1 teaspoon salt
5 cups apple juice, preferably organic and unfiltered
1 cup heavy cream or combination of heavy cream and milk
¼ cup chopped cilantro
Salt and pepper to taste

1. Heat the butter in a soup pot over medium-high heat until melted. Add the carrots, onion and garlic; mix well. Sauté for 5 minutes or until the vegetables are tender.
2. Stir in the fresh ginger, curry powder, cinnamon, nutmeg, and cayenne. Cook for 1 minute.
3. Stir in the squash, salt, and apple juice. Bring to a boil. Reduce the heat and simmer, covered, for 30 minutes or until the squash is tender.
4. Process the soup in batches in a food processor or blender until smooth. Return the soup to the pot, adding additional apple juice if needed for desired consistency.
Note: You can fix this soup ahead up to this point. When you are ready to reheat, you may have to add a bit of water to loosen it up the.
5. Stir in the heavy cream. Cook until heated through, stirring occasionally. Do not let it boil. Add more salt or seasonings if necessary. Ladle into soup bowls. Drizzle with additional cream if desired. Sprinkle with cilantro.
If you want a bit more protein, fry up some bacon or pancetta, cut in ½-inch pieces. Add some to each bowl of soup.

8 servings
Adapted from The Toledo Museum of Art Aides’ Art Fare: A Commemorative Celebration of Art and Food

Chicken in Saffron-Almond Sauce

This dish is so convenient. Ahead of time you can get the chicken steeping in the cream and saffron, chop up the garlic and ginger, and make the almond paste. When you are ready for dinner, everything is set to go and you can cook it up in 20 to 25 minutes.

1-2 pinches saffron threads
½ cup heavy cream, warmed (in the microwave)
1¼ pounds boneless skinless chicken thighs, cut into 1-inch strips
2 tablespoons chopped cilantro
1 teaspoon salt
½ teaspoon cayenne pepper [I used much less.]
½ cup blanched almond slivers
¼ cup water or chicken stock
1 teaspoon Garam Masala, see recipe below
2 tablespoons ghee, vegetable oil, or butter
2 tablespoons finely chopped fresh ginger
5 large garlic cloves, finely chopped

1. In a large bowl, steep the saffron in the warm heavy cream for 1 to 2 minutes.
2. Add the chicken, cilantro, salt, and cayenne. Refrigerate for at least 30 minutes but no more than 8 hours.
3. In a blender, purée the almonds, water or stock, and Garam Masala until smooth.
4. In a 10-inch skillet, heat the ghee, oil or butter over medium-high heat. Add the ginger and garlic and stir-fry for 2 to 3 minutes or until golden.
5. Stir in the chicken mixture and cook uncovered, stirring occasionally, for 12 to 15 minutes, or until partially cooked.
6. Mix in the almond paste and simmer, covered, stirring occasionally, for 8 to 10 minutes, or until the chicken is no longer pink in the center.
7. Pour into a warmed serving bowl. Rice or naan (Indian bread) are great for sopping up the delicious sauce.

4 servings
Adapted from Raghavan Iyer’s The Turmeric Trail

Garam Masala
You can find jars of Garam Masala in the spice section of your supermarket or in packets at an Indian spice store. I don’t particularly like the balance of spices in these jars—the one I tried has too much allspice or cloves in it. But if you are really pinched for time, try one out. It won’t ruin your dish, but your own mixture will make it much better.

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 teaspoon cardamom seeds (removed from the pods)
½ teaspoon fennel seeds
15 whole cloves
3 cinnamon sticks, 3 inches in length, broken into pieces

1. In a small heavy skillet, roast all the spices over medium-high heat for 2 to 3 minutes, stirring constantly, until the spices turn one shade darker, start to crackle, and become fragrant.
2. Transfer the roasted spices to a plate to cool for 3 to 5 minutes. Grind in a spice grinder until the mixture has the texture of finely ground black pepper.
3. Store in an airtight jar in a cool, dark place for up to a month. Be sure to label the jar so you remember the contents.

Makes about ¼ cup
Adapted from Raghavan Iyer’s The Turmeric Trail

If you are interested in cooking a semi-Indian meal, here are a couple of dishes you might try to go along with the Chicken in Saffron-Almond Sauce. The carrot dip will be a hit under any circumstances. I love the chickpeas but not everyone does--and I would encourage you to moderate the hotness of it until you figure out what your palate can tolerate. You could also add rice and stir-fried spinach with garlic or a salad.

Curried Carrot Dip

Chickpeas with Mango Powder

Chickpeas with Mango Powder

This recipe calls for mango powder which you can find at a purveyor of Indian spices in your area. I go to Vik’s Chaat Corner in Berkeley, located on Channing Way at Fourth Street. But don’t hesitate to use lime juice instead. Vary the amount of heat in the dish by starting with a small amount of cayenne, tasting the sauce (and waiting for the heat to build), and adding more to your taste. This dish benefits from sitting for a while after being made. The flavor sneaks into the chickpeas with every passing minute. Just reheat gently before serving.

2 tablespoons canola oil
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 black, green or white cardamom pods
1-2 cinnamon sticks, 3 inches long
1 cup canned crushed or diced tomatoes
2 tablespoons mango powder or fresh lime juice
1 tablespoon coriander seeds, ground, or 2 teaspoons ground coriander
1 teaspoon salt or to taste
½ teaspoons cayenne pepper [I used about 1/8 teaspoon]
¼ teaspoon ground turmeric
3 cups cooked chickpeas, canned or cooked from dried beans
1 cup water or chicken stock
4 tablespoons finely chopped cilantro
¼ cup finely chopped red onion

1. Heat the oil in a medium sauté pan over medium high heat. Sprinkle in the cumin seeds, cardamom pods, and cinnamon sticks and cook until they sizzle and smell aromatic, 10 to 15 seconds.
2. Add the tomatoes, mango powder or lime juice, coriander, ground cumin, salt, cayenne, and turmeric. Lower the heat to medium and simmer the sauce, partially covered, stirring occasionally, for 5 to 10 minutes.
3. Stir in the chickpeas, 1 cup water or stock, and 2 tablespoons cilantro. Cover the pan and simmer the sauce, stirring occasionally until the chickpeas absorb the flavors, and the sauce thickens, 20 to 25 minutes.
4. Remove the cinnamon sticks. Sprinkle with the onion and the remaining 2 tablespoons cilantro and serve.

Makes 4 cups
Adapted from Raghavan Iyer’s 660 Curries

Dal with Coconut Milk

1 cup red lentils (masur dal), washed

3 – 4 cups water or mild stock

2 tablespoons canola oil

1½ tablespoons minced garlic or garlic mashed to a paste

¼ cup minced shallots or red onion

6–8 fresh or frozen curry leaves

1 dried red chile or more if you like

1 teaspoon ground coriander

1 teaspoon salt or more to taste

1 cup canned or fresh coconut milk

1. Put the lentils in a medium pot with water or stock. The more liquid you add, the soupier the dish will be. I prefer a thicker dal so I add less liquid. Bring to a boil, reduce the heat to a low simmer, and cook for 20 minutes. Keep warm over low heat.

2. Heat a heavy skillet over medium-high heat. Add the oil and toss in the garlic and shallots or onions and stir-fry for 2 minutes.

3. Add the curry leaves, red chile, and ground coriander, mix well, and cook for another 2 minutes. Stir in the salt and coconut milk. Lower the heat and simmer for 5 minutes.

4. Add this mixture to the hot lentils and simmer for a few minutes to blend the flavors. Serve hot.

Serves 4

Adapted from Jeffry Alford and Naomi Duguid’s Mangoes & Curry Leaves

Red and Yellow Lentils

½ cup yellow lentils, look for little stones and discard

 Note: These could be yellow split peas (chana dal), split pigeon peas (toor dal) or split moong beans (moong dal). All are yellow in color.

½ cup red lentils (masur dal), look for little stones and discard

2 teaspoons cumin seeds

2 lengthwise slices fresh ginger (2 inches x 1 inch x 1/8th inch), finely chopped

2 large garlic cloves, finely chopped

½-1 fresh green Thai, cayenne or Serrano chiles, or more to taste, stems removed

Note: Raghavan calls for 2 to 4 of these chiles. Go for it if you really like hot food.

2 tablespoons ghee or canola oil

1 small red onion, finely chopped

1 large tomato, cored and finely chopped

2 tablespoon finely chopped fresh cilantro leaves and tender stems

2 teaspoons salt or more to taste

½ teaspoon ground turmeric

30 medium-size fresh or frozen curry leaves

Note: These are really good but it is not the end of the world if you have to leave them out.

1. Place both kinds of lentils in a medium-size saucepan. Fill the pan with water and rinse the lentils until the water runs clear. Then add 3 cups water (or stock) and bring to a boil. Skim off and discard any foam on the surface. Reduce the heat to medium-low, partially cover the pan, and simmer, stirring occasionally, until the lentil are tender and soft, 12 to 15 minutes.

2. While the lentils are cooking, combine the cumin seeds, ginger, garlic, and chiles in a mortar,  suribachi or mini-food processor and pound until they are crushed to a gritty, pulp-like paste. Don’t worry if the cumin seeds don’t break up much.

3. Heat a skillet over medium-high heat. Pour in the ghee or oil and immediately add the onion and the spice paste. Stir-fry until the onion is lightly browned and the chiles are pungent, 3 to 5 minutes. Add the tomato, cilantro, salt, turmeric, and curry leaves. Reduce the heat to medium and simmer, uncovered, until the tomato pieces break down, 2 to 3 minutes.

4. When the lentils are cooked, add the sauce and stir once or twice. Pour ½ cup water into the skillet to deglaze it; add the water to the lentils. Reduce the heat to medium low, cover the pan, and simmer stirring occasionally until the lentils have absorbed the flavors, 5 to 7 minutes. Serve hot or warm. You can make this ahead and reheat just before serving.

Makes 4 cups

Adapted from Raghavan Iyer's 660 Curries

Gujarati Cabbage Slaw

¼ cup peanut oil or vegetable oil
¼ teaspoon asafetida
Note: Asafetida is the hardened sap of a fennel-like plant. You can find it at a purveyor of Indian spices in little plastic containers. (Vik’s in Berkeley) The smell is quite strong but the taste, while distinctive, is mild.
¾ cup dry-roasted peanuts, coarsely chopped
1 medium head green cabbage (1½ pounds), finely shredded
1 cup shredded fresh coconut
OR
½ cup dried unsweetened shredded coconut
¼ cup finely chopped fresh cilantro
1 fresh Thai, serrano or cayenne chile, finely chopped, more or less to your taste
3 tablespoons sugar, or less if you desire
1 teaspoon salt
½ teaspoon ground turmeric
Juice of medium lime (about 2 tablespoons)

1. Heat the oil in a wok or a deep 12-inch skillet over medium-high heat. Add asafetida and peanuts; sizzle for 30 seconds.
2. Add the remaining ingredients except for the lime juice; stir fry about 5 minutes or until the cabbage is hot. If your cabbage threatens to burn, add a tablespoon or two of water to keep the pan moist but not wet. Remove from the heat.
3. Stir in the lime juice. Serve warm, at room temperature, or chilled, depending on your preference.

6 servings
Adapted from Raghavan Iyer’s Betty Crocker’s Indian Home Cooking

Indian-Style Broccoli with Spiced Yogurt

2 large heads of broccoli, broken into florets
2 teaspoons cumin seeds
2 teaspoons fennel seeds
5 cardamom pods, seeds removed and pods discarded
¼ teaspoon sweet smoky paprika
1 cup natural plain yogurt, medium consistency (not too thick or too thin)
Zest from 1 large lemon, see photos if you need them
Juice from 1 large lemon or less if your yogurt is pretty thin
Salt and pepper to taste

1. Blanch the broccoli in boiling salted water for 4 minutes or less, until bright green.
OR
Steam the broccoli over boiling water until tender and bright green.
Drain in a colander.
2. Toast all the spices (except the paprika) in a hot pan for 2 minutes or until they become fragrant. Let them cool slightly. Grind them in a spice or converted coffee mill. Add the paprika to the mixture. Store any leftover spice mixture in a labeled jar to use the next time you make the dish.
3. Stir about half of the spices into the yogurt. Taste the result, adding more of the spice mixture to your taste, along with the lemon zest, juice, salt and pepper. Save a bit of the spice mixture for the garnish. The yogurt mixture improves if allowed to sit for an hour or more.
4. Place the broccoli in a serving bowl. Just before serving, pour out any accumulated water from the bottom of the bowl and then spoon part of the yogurt mixture over the top. Sprinkle with some of the reserved spice mix. Serve warm or at room temperature with the remaining yogurt mixture in a small bowl on the side.

4-5 servings
Adapted from Jamie Oliver’s Cook with Jamie: My Guide to Making You a Better Cook