Southern Indian Squash Curry

 Ingredients:

1 large butternut squash

 1 TB. flaked almonds

2 medium onions, chopped

1 tsp. GRANULATED GARLIC POWDER

1/2-1 tsp. GINGER POWDER

1/2 tsp. CRUSHED RED PEPPERS

1 tsp. GROUND CORIANDER

1 tsp. GROUND CUMIN

1 tsp. BROWN MUSTARD SEEDS

1/2 tsp. GROUND TURMERIC

1.5 Cup coconut milk (a standard 14.5 oz. can)

1-11/2 Cups baby spinach, roughly chopped

1 TB. fresh cilantro, chopped

Instructions:

Peel the squash. Discard the seeds and cut the flesh into 1-inch pieces. Toast the almonds in a non-stick frying pan over medium heat for 5-7 minutes and set aside. Cook the onions until lightly browned, stirring regularly, 12-15 minutes. Add the GARLIC, GINGER, chili, CORIANDER, CUMIN, MUSTARD SEEDS and TURMERIC. Reduce heat to low and cook until fragrant, 3-5 minutes, stirring regularly. Add the squash. Stir and cover, simmer for 20 minutes until just tender. Add the spinach and cilantro, and stir until the spinach is just wilted.

Tomato lentil sauce

Ingredients:

2 tbsp (30 mL) extra-virgin olive oil

1 medium onion, diced (about 1 cup)

2 large carrots, diced

3 garlic cloves, minced

2 bay leaves

3/4 tsp (4 mL) salt

1/4 tsp (1 mL) pepper

3/4 tsp (1 mL) dried thyme

1 cup (175 mL) dried green lentils and/or red lentils

28 oz/796 mL tomatoes, canned or fresh (6 or 7 Roma tomatoes)

1 cup (240 mL) dry red wine

2 tbsp (30 mL) chopped fresh parsley (optional)

4 cups (1 L) penne or fusilli

Instructions:

In large shallow Dutch oven, heat oil over medium heat; cook onion, carrot, garlic, bay leaves, salt, pepper and thyme, stirring occasionally, for about 8 minutes or until softened.

Stir in lentils, tomatoes, wine and 2 cups (480 mL) water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for about 35 minutes or until thickened and lentils are tender. Discard bay leaves. Stir in parsley.

Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain and return to pot or place in serving bowl. Spoon sauce over top.

Falafel

 From Epicurious with modifications - 

https://www.epicurious.com/recipes/food/views/my-favorite-falafel-231755/amp

INGREDIENTS

• 1 cup dried chickpeas (2.75 cups soaked, patted dry)
• 1 cup diced onion (half a large onion)
• 1 cup finely chopped fresh parsley
• 1/2 cup finely chopped fresh cilantro
• 1 1/2 tsp kosher salt
• 1-2 tsp red pepper flakes
• 1 tsp minced garlic
• 2 tsp cumin
• 1 tsp oregano
• 1 tsp baking powder
• 3 Tbsp flour
• Soybean or vegetable oil for frying
• Tomatoes, for serving
• cucumbers, for serving
• Pickled cabbage, for serving
• Hummus, for serving

Directions

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain thoroughly/pat dry.

Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, pepper flakes, garlic, cumin, and oregano. Process until blended but not pureed.

Sprinkle in the baking powder and 3 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours or just while you make hummus.

Form the chickpea mixture into balls about the size of walnuts.

Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. 

Fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. 

Stuff half a pita with falafel balls and whatever else you enjoy: hummus, chopped tomatoes, onion, bell pepper, pickled turnips, pickled red cabbage, fresh red cabbage, spring mix, tahina drizzle (thinned with water), cucumber, etc.

Coconut chickpea curry

 from https://pinchofyum.com/coconut-curry-salmon#tasty-recipes-57379 with alterations

Chickpeas:

• 15 oz can chickpeas
• 2 tsp curry powder
• 4 tsp onion powder
• 2 tsp garlic powder
• 1 tsp kosher salt
• 1 Tbsp olive oil

Coconut Curry:

• 2 Tbsp olive oil
• 1 Tbsp minced garlic (6 cloves)
• 3 Tbsp ginger paste
• 1/4 cup lemongrass paste 
• 1 Tbsp brown sugar
• 1/4 red curry paste
• 13.5 oz (1 can) full fat coconut milk
• 13.5 oz water
• 500g potato, diced
• 200g carrot, diced
• 250g green cabbage, sliced
• 200g sweet potato, grated
• 1/2 cup red lentils
• 3 Tbsp vegan fish sauce
• 3 Tbsp soy sauce
• 3 Tbsp hemp seeds (opt)
• lots of lime juice and zest

Chickpeas: Toss chickpeas with seasonings, then pan fry on medium heat, stirring occasionally, while making the curry. 

Coconut Curry Sauce: Heat the olive oil over medium heat. 

Add garlic, ginger, and lemongrass; sauté for 5 minutes. 

Add brown sugar and curry paste; sauté for 3 minutes. 

Add the can of coconut milk, the red lentils, and a canful of water. Cook for about 5 minutes, stirring occasionally. then add the vegetables and cook until potatoes and carrots are soft and the red lentils are falling apart.

Season with fish sauce, soy sauce, and lime juice to taste.