Masala Lupini Bean Curry

November 26, 2012 § 1 Comment

A couple of weekends ago, my friend asked me to give him a ride to the Italian store Ravioli on Commercial Drive to pick up two cases of lupini beans that he specially ordered. The beans are native to Italy and the ones that he received were from Portugal. I had never heard of these beans before and I am not surprised as my friend had to wait months for his order to come in. He was kind to give me a couple of cans in exchange for being his sherpa.

I decided to make a masala curry which turned out fabulously. The lupini beans are quite crisp and crunchy like chestnuts and surprisingly took a long time to chew. My friend mentioned that they are high in protein and fibre and I quickly learnt that when I got full from eating only half the portion size that I normally do. This curry can be made in advance as the flavours saturate overnight.

Serves 4
Cooking time 35 minutes

Ingredients:
6 medium-sized red potatoes par boiled and cut into pieces
1 tbsp (15 ml) + 1 tbsp (15 ml) olive oil
1/2 tsp (2 ml) cumin seeds
1/2 tsp (2 ml) black mustard seeds
1 tsp (5 ml) minced ginger
2 cloves crushed garlic
1 small onion diced
540 ml can of lupini beans
1/2 tsp (2 ml) masala
1/2 tsp (2 ml) turmeric
1/8 tsp (.5 ml) ground cinnamon
1 1/2 tsp (7 ml) sea salt
1 cup (250 ml) diced tomatoes

Directions:
1. Add 1 tbsp of olive oil to a large saucepan on medium heat. Add the cumin and mustard seeds and cook until they pop.
2. Add the garlic and ginger and saute for a few seconds until golden. Add the onions and cook until golden.
3. Add the potatoes and sauté for a few minutes. Add 1 tablespoon of olive oil and saute until potatoes brown.
4. Add the beans, spices and salt. Stir and cook for a few minutes.
5. Add the tomatoes, stir and cook for a few minutes.

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Curried Parsnips

November 20, 2012 § Leave a comment

Parsnips taste like a cross between a carrot and a potato and are very high in fibre. They have never been my favourite vegetable though I’ve always eaten them because I knew that they were good for me. I am a huge fan of french fries and I came with this alternative to my greasy friends. This recipe for curried parsnips is a great substitute for fries and they make an excellent appetizer or snack.

Serves 4
Cooking time 30 minutes

Ingredients:
5 cups (1.25 L) Parsnips
water for boiling
2 tbsp (30 ml) olive oil
1/2 tsp (2 ml) masala
1/2 tsp (2 ml) turmeric
1 tsp (5 ml) sea salt

Directions:
1. Cut the parsnips in half lengthwise. Lengthwise cut each half into 2-3 pieces based on size.
2. Bring water in a pot to a boil and add the parsnips and boil until soft about 5 minutes.
3. Add 1 tablespoon of oil to a medium-sized non-stick saucepan on medium-heat and add half the parsnips in a single layer.
4. Cook each side of the parsnips until golden and then turn over. When all the sides are golden, add the masala, turmeric and salt. Gently toss the parsnips in the pan and cook another minute.

Chanterelle Mushrooms with Quinoa and Tofu

November 14, 2012 § Leave a comment

A friend of mine went mushroom picking in Pemberton, just north of Whistler, and brought me back a bag of beautiful chanterelles. They are so rich in flavour, that I wanted to make a dish that would focus on the delicate nature of these mushrooms. I decided to simply saute the chanterelles and serve them on a bed of quinoa which made a nice light meal.

Cooking time 25 minutes
Serves 2

Ingredients:
1 tbsp (15 ml) + 1 tbsp (15 ml) olive oil
1 large shallot chopped
1 1/2 cups (375 ml) chopped chanterelle mushrooms
1/2 tsp (3 ml) salt
1/2 block of tofu cut in half
1-2 cups (250-500 ml) cooked quinoa

Method:
1. Heat a medium-sized saucepan on medium heat and add 1 tbsp of olive oil. When the oil is hot, add the shallots and cook for a 1-2 minutes until golden.
2. Add the mushrooms and saute until they soften about 5 minutes. Add the salt, stir and turn off.
3. In a medium-sized saucepan on medium heat, add 1 tbsp of olive oil and tofu.
4. Cook the tofu until golden, flip and cook the other side.
5. Place a bed of quinoa on a plate, add the tofu and top with the sautéed chanterelle.

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