Mango Curry

This is one of Lexi's favorite recipes... of ALL time!!!  This is the best recipe to please everyone (unless they don't like mango...)!  My dad and husband don't really care for coconut, but in curries, they don't even notice the flavor of the coconut milk and the recipe, or almost any Thai-like curry, just doesn't taste right without it.  :)  Guess what vegan?!  It's already vegan!  And for you meat fans or tofu lovers, and all you need to do is saute up some chicken (best for this recipe) or tofu and toss into the curry.

Over time, this recipe morphed from a recipe my mom and I ran into at one of our favorite groceries stores back home.  It started out as a mango curry using mango chutney, hot madras curry powder, and heavy cream (in substitute for coconut milk).  After making it for two of my awesome friends, Chloe and Aya, at an end of the semester relax dinner celebration, I inspired Chloe to go and make her own version.  So, after combining forces and recipes, it has mostly morphed into Chloe's recipe, but here's the result that has become a regular for me.

Mango Curry
approximately 4 - 5 cups chopped vegetables, or roughly the amounts listed below
     2 bell peppers (we used one red and one green)
     2 red onions (or one white, one red)
     1 head broccoli
     3/4 cup snow peas
1 mango (sliced and cubed)
1/2 - 1 cup golden raisins (optional)
salt and pepper
1/4 cup oil (or enough to saute vegetables)
1 - 2 tbs sesame oil
1 - 2 tbs soy sauce

Chop vegetables into desired size.  In a wok, skillet, or pot, heat oil on medium-high heat.  Once oil is heated, toss vegetables, season with salt, pepper, and sesame oil.  Cook down until tender, seasoning with some soy sauce while the vegetables are cooking down.  If you'd like, you may like to add some extra garlic, but there is a decent amount in the sauce.  (I recommend seasoning any meat you add in with garlic, though).

Once the vegetables have cooked down, add curry sauce and turn heat to low or medium low so the curry stays warm.  About five minutes before serving, toss in mango and raisins (if desired).  If adding meat or tofu, add at this point.

Serve over rice or with naan bread.

Curry Sauce
1 large mango (sliced)
1 red or orange pepper (sliced)
1 15 oz can crushed pineapple
1 13 oz can coconut milk (full fat)
1/2 - 3/4 cup rice vinegar
3/4 - 1 cup apple cider vinegar
1/2 - 1 tsp salt
1/2 - 1 tsp crushed red pepper flakes
1/8 - 1/4 tsp tumeric
3 gloves garlic
1" fresh ginger
2 - 3 tsp hot madras curry powder
1 - 2 tsp curry powder ("traditional" yellow curry)
sugar (optional, if you'd like it a little sweeter)

In a blender, puree all of the ingredients together.  If there isn't enough room if your blended, then hold off on some, or all, of the coconut milk.  Vary the amounts of each spice and vinegars depending on your personal taste.  You may also decide you want a less intense curry flavor or to use red curry or omit the hot madras curry and substitute it with all "regular" curry.  If it's too tart or your mango isn't ripe enough, then you might want to add a little sugar to sweeten it up. To make it creamier, add extra coconut milk (using only the delicious full fat kind!  Don't skimp!!!).

Veggie Fest

This dinner is packed full of veggies and healthy grains (especially if you use whole wheat couscous)!  It can easily be made vegan (with just a few small substitutes) or made meaty friendly with one small addition!

Couscous is a grain that most people don't tend to use, but will give you a chance to feel like you're branching out without too much effort (and if you buy it from the bulk section, it is very reasonably priced).  With these recipes, you can easily adjust them to meet your personal taste buds.  This is a great meal that's light but filling and won't leave you feeling sluggish or stuffed and will help you bring a little "heat" in doors.




Sweet Curry Couscous
1 1/2 cups couscous
1 tbs butter
1 1/2 cups boiling water
1/4 cup plain yogurt (or coconut milk)
1/2 cup olive oil
1 tbs apple cider vinegar
1 tbs honey (or sugar)
1 tbs curry powder
1/4 tsp turmeric
1 1/2 tsp salt
1 tsp freshly ground pepper
15 oz can garbanzo beans
1/2 -3/4 cup golden raisins or currents
1/2 cup flat leaf parsley
1 cup carrot (shredded)
1/4 - 1/2 red onion (diced)
1 bunch green onion (thinly sliced)

Boil water and add melted butter (or place into boiling water to dissolve).  Place couscous in a large bowl (this is the bowl you'll be adding everything to, so make sure it's large enough!).  Pour boiling water (and butter) over couscous and cover bowl tightly.  Allow to sit for at least 5 minutes.  Fluff with a fork.  During this time, prepare the "sauce."  Whisk together yogurt, olive oil, vinegar, honey, curry, turmeric, salt, and pepper.  Prepare the veggies, garbanzo beans, and raisins.  Once the couscous is done "cooking," combine all of the ingredients into the large bowl and mix!

You may decide that you want to adjust the proportions of the ingredients or (more acidic, less acidic, spicier by using a hot madras curry powder, sweeter with more honey, etc) have more sauce in general.  You can even swap out certain veggies with bell peppers or white onion with red or omit others (such as the raisins if you don't like their flavor or texture in savory dishes).  You could also substitute cilantro for the parsley for a different flair!

Adjust it to your desires!  This always tastes better the next day after all of the flavors have had a chance to mix together.

Vegetable Kabobs marinade
1/3 cup olive oil
2 lemons
1 lime
1 tsp cumin
1/2 tsp coriander
2-3 cloves of garlic
"pinch" of cayenne pepper
"pinch" of paprika
veggies!
skewers


Use whatever vegetables you like best!  Onions, bell peppers, squash, zucchini, mushrooms, tomatoes, etc...  Whatever you'll enjoy eating.  :)  Make sure to cut the vegetables into about 1" squares, so pieces are roughly the same size and can cook relatively evenly.  With the amount of marinated that was made, there was a nice bath for the 3 bell peppers and one LARGE red onion!  If you want, add about 3/4-1 of beef, chicken, pork, or even lamb of the mix!

Pour all of your veggies/meat and marinade into a one gallon, resealable bag and let it sit for 2+ hours in the fridge.  This will help to season everything in there nice and well.  Overnight is great as well.  Think of easy dinner will be the next night!

If it's too cold outside for a grill and you don't have an inside grill until for your stove-top, a grooved cast iron skillet is a great option.  Heat your "cooking" element while you prepare your skewers.  If you're using a cast iron skillet and are trying to get those nice "grill marks," try not adding any oil to your skillet.  Cook each skewer until veggies are tender (unless you like a little crunchier!) and/or meat is cooked though.

Enjoy!