Light & easy to prepare – spices do connect countries
The Mediterranean kitchen is simple and delicious. Regardless of that fact I still prefer the Eastern and Asian kitchen with all the spices and herbs. The spices will give the dishes a special taste so that also vegans and vegetarians will have wide range of meatless recipes. Spices do connect countries, so I will have the opportunity to waft away to foreign countries with my guests by serving multicultural dishes.
Potato cauliflower curry or spicy filled giant button mushrooms both meals are delicious, light and easy to prepare. The Chef’s Handyman team favorites the potato cauliflower curry. What about you?
Light & easy to prepare – Aloo gobi, Indian potato cauliflower curry
Steam the cubed potatoes and cauliflower or cook in salt water until soft. Use different pans. Heat coconut oil in a wide, lidded pan. Add the cumin, the turmeric and cloves. Add the chopped onions and garlic and the jeera seeds. Cook until soft and golden. Stir in grated ginger, 1 tbs. of cinnamon and coconut milk and cook for a couple of minutes. Add the tomatoes, tomato puree, chili and turmeric and cook, stirring regularly. Add the potatoes and the cauliflower cubes, fresh chilies and salt, bring to a simmer. Turn down the heat. Cover the pan and cook for some minutes. Add the beans. Cook with the lid on for some minutes. Stir from time to time to make sure it doesn’t stick. If the mixture is too thick add some spoons of water.
Sprinkle with lime juice and fresh coriander before serving. Serve with white rice.
Chef’s Handyman, cauliflower potato curry
Shopping list for the potato cauliflower curry for 4 serves: 2 cups Basmati rice, 1 cup coconut milk, 2 tbsp. curry paste, 1 piece ginger, 1 chili, garlic, 2-3 cloves, 1 tsp. cinnamon, 1 tsp. jeera, salt, black pepper, turmeric, olive oil, coconut oil, 1 tsp. tomato puree, 1 tbsp. lemon juice, lemon zest, 15 cherry tomatoes, 1 cauliflower, 6 big potatoes, 2 onions, 1 bunch cilantro, 1 bunch Thai basil.
Light & easy to prepare – filled button mushrooms
Cook rice in a rice cooker or in salt water as written on the wrapping. Left overs can be used as well.
To make filling, heat coconut oil in a non-sticking frying-pan. Add the rice, chopped chili, 2 tbsp. of couscous spice, 1 small can of sweet rice and one small can of beans. Add chopped herbs, arugula and 4 tbsp. of olive oil. Season the filling to taste with black pepper and salt. Fill the giant button mushrooms. Sprinkle them with olive oil. Place the mushrooms in an oven save form and bake at 200°C or 400°F for 15-20 minutes or until cooked through.
Place the mushrooms on plates and serve with salad.
Chef’s Handyman, filled button mushrooms
Shopping list for the filled button mushrooms for 4 serves: 8 giant button mushrooms, 2 cups cooked white rice, 1 small can sweet corn, 1 small can red beans, mixed fresh garden herbs, 1 bunch arugula, 2 tbsp. couscous spice, 1 chili, 2 tbsp. olive oil, salt, black pepper, 4 tbsp. soy sauce, green salad.
Bon appetite, a light and easy start into the new week, yours Chef’s Handyman team!
You may interested in that recipe as well: Red vegetables, great show on plates
