Stir Fry #6

• 2tbs oil, 2 tsp sesame oil
• 2 cloves garlic, chopped
  
• onion, chopped
  
• carrots, chopped
  
• nappa, chopped
• tofu, cubed
• edamame, shelled (frozen = ok)
• green pepper, chopped
• 1/4 cup fruit juice
• 2 tbsp soy
• 1 tbsp cumin
• 1 tbsp curry

Sautée onions and garlic in oils.
Add carrots, nappa, edamame, green pepper.
Stir in juice, soy, spices.
Cover, let simmer 5 minutes. Stir occasionally.

Make + serve with coconut rice.

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Squash And Coconut Curry

• olive oil or butter
• 2 onion, diced
• 2 Tbsp fresh ginger
• 4 cloves garlic
• 4 jalepenos, serranos, or similar chilies
• 2 Tbsp curry powder
• 2 butternut squash
• 6 medium potatoes
• 1 tsp mustard seeds
• 1 can coconut milk
• 2 cups water

Directions

1. Saute onion in butter or oil in a soup pot
2. Mince ginger, garlic, and chilies, add to onion, along with mustard seed
3. Peel and seed squash
4. Dice squash and potatoes, add to pot and saute briefly
5. Add coconut milk and water
6. Simmer 30-45 minutes, until squash and potato are tender.

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Chickpea Curry

Ingredients

• 2 tablespoons vegetable oil
• 2 onions, minced
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger root, finely chopped
• 6 whole cloves
• 2 (2 inch) sticks cinnamon, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 2 (15 ounce) cans garbanzo beans
• 1 cup chopped fresh cilantro

Directions

1. Heat oil in a large frying pan over medium heat, and fry onions until tender.

2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

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Squash And Coconut Curry

• olive oil or butter
• 2 onion, diced
• 2 Tbsp fresh ginger
• 4 cloves garlic
• 4 jalepenos, serranos, or similar chilies
• 2 Tbsp curry powder
• 2 butternut squash
• 6 medium potatoes
• 1 tsp mustard seeds
• 1 can coconut milk
• 2 cups water

Directions

1. Saute onion in butter or oil in a soup pot
2. Mince ginger, garlic, and chilies, add to onion, along with mustard seed
3. Peel and seed squash
4. Dice squash and potatoes, add to pot and saute briefly
5. Add coconut milk and water
6. Simmer 30-45 minutes, until squash and potato are tender.

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