Butternut Curry, Pav Bhaji, Tropical Slaw, Red Bean Multi-grain Rissoles

Two more explorations of curry...

Butternut & Coconut Curry

We eat a LOT of Butternut Squash -- at least once a week.  It's kind of a meaty 'steak' substitute for a lot of vegetarians.  I usually use it as the base of  variety of soups.  This dish however has become an instant hit.    I got the basic recipe from an Indian food blogger named Bhavana, and added some extra veg for more color and flavor -- bell pepper and mushrooms.  

The curry is made in the more or less standard Indian method -- flavor the oil, add and flavor ingredients, then make and flavor the "gravy".  Here we go:

"some" Curry Leaves -- get the real thing.  This is NOT the same as curry powder!  I'll be growing my own in the garden. 
1-2 tsp Cumin seeds (not powder)
3-4 Tbsp Ginger-Garlic Paste
1 Red Onion, diced
1 large Tomato (heirloom) or two Romas
2+ cups Butternut Squash -- 3/4" cubes, peeled and de-seeded, of course
1+ cups Frozen Peas
1/2 cup Mushroom Pieces
1/2 cup chopped Green Bell Pepper (because I had a green one not a red one...)
1 can Coconut Milk
Lemon Juice to finish
1/2 cup chopped Cilantro (I did not use this... we're not fond of the flavor)

Spice Blend
1/2 tsp Turmeric
1 tsp Chili Powder or Paprika
1 tsp Coriander Powder
1 tsp Garam Masala

1.  Heat some oil in a large skillet.  Add the cumin seeds and fry them until they start to pop. 
2.  Add the ginger-garlic paste and fry a minute to release the flavor.
3.  Add the onion and saute until it's turning soft.
4.  Add the tomatoes and the dry spice blend. Cook until the tomatoes are getting soft.  
5.  Add the squash, mushrooms and coconut milk.  Cook about 15 minutes until the squash is getting fork tender.
6.  Add the (by now thawed) peas and cook a minute or two to heat them through.
7.  Finish with a couple Tbsp of Lemon Juice (and cilantro if using) and serve with Jeera (cumin) Rice or Rice & Lentils.

Pav Bhaji
Unlike 99% of all curries, this one is served with dinner rolls!  Pav Bhaji is quintessential Mumbai street food.  Think vegetarian 'sloppy joe'.  Not very spicy, but very, very good, and pretty simple steps to make.  Try it, you'll like it.  Unlike the Mumbai versions which are swimming in melted butter, mine is still tasty but uses a fraction of the "butter".

1 bag Frozen Mixed Vegetables (or peel/chop and cook a pound of assorted veggies)
1 large Red Onion, diced
1 Green Bell Pepper, diced
1 cup Frozen Peas
2 Tomatoes, diced
3-4 medium white potatoes, skin-on, boiled and mashed smooth with a bit of plain yogurt
4-5 Tbsp Oliviotm for frying
2-3 Tbsp Ginger-Garlic Paste
3-4 Green Cardamon pods, cracked
1 Tbsp Cumin seed
Your favorite Dinner Rolls 
Pav Bhaji Masala Powder*
Lime juice to finish...

Pav Bhaji Masala
Quarter this recipe for one batch of curry.  Grind the following in your spice/coffee grinder:

4 Tbsp Coriander seeds
2 Tbsp Cumin seeds
2 bay leaves
6 whole Cloves
2 Green Cardamon pods
2 Black Cardamon pods
2 tsp Cinnamon
1 Tbsp cracked Black Pepper
1 Tbsp Fennel seeds
1+ Tbsp Red Chili Powder/Hot paprika
1 tsp Turmeric powder
1 Tbsp Amchur powder

Thaw the frozen veg and pulse in your food processor -- don't puree -- you want some texture.  Reserve

In a large skillet, melt a couple tablespoons of Olivio and one of oil, and fry the ginger-garlic paste, cumin seed and green cardamon to flavor the butter/oil.

1.  Fry the onion, bell pepper and tomato until the tomatoes are getting mushy. 
2.  Add the pulsed mixed veg and frozen peas and continue frying. Mashing the veg as you go.
3.  Stir in the mashed potatoes and 2-3 Tbsp of Pav Masala and continue cooking, mashing. 
4.  Add a bit of water and/or additional Olivio to keep things from sticking. 
4.  Taste and adjust the spice level. 
6.  You want a consistency similar to sloppy joes when you're done.  
7.  Stir in a splash of lime juice just before serving
8.  Serve with hot dinner rolls for scooping. filling, and mopping up the goodness!

"And now for something completely different!"

Tropical Slaw
This concept comes from Blue Zonestm location in Costa Rica...  A much lighter version of the Dutch Koolsla or Coleslaw which came to the Americas in the 18th century with its mayonnaise dressing.  Simply dressed with lime juice.

2 cups shredded or julienned Cabbage (red or white or both) 
1 large Red Bell Pepper, julienned
1 large firm heirloom Tomato or two firm Romas, diced
1/2+ cup shredded Carrots
1 can no-salt Chickpeas/Garbanzos
2 Limes, juiced and zested
Optional:  shredded Jicama,  1/4 cup chopped Cilantro,  chili powder

Toss to combine all the veggies in a large bowl.  Sprinkle with the lime zest, and liberally apply the lime juice overall, dust with chili powder if using.   Chill for an hour or so before serving.

Red Bean Multi-grain Burgers
I first made these burgers just about the time that Covid shut us all down.  They were good but I had "issues" with the Forks Over Knives recipe.  There's always "something" amiss with their recipes...  Last week I decided to re-visit the recipe and I fixed the issues.

1/4 cup uncooked Forbidden or Black Rice
1/3 cup uncooked Brown Rice
1/3 cup uncooked Quinoa (I used Red Quinoa)
1/2 cup uncooked Oatmeal (not Steel Cut)
1 small Onion, diced
1 cup Mushrooms, diced
3-4 cloves Garlic, minced
3 Tbsp Soy Sauce
3 tsp Cumin
1 tsp Coriander
1 tsp Cayenne
3 cups cooked Red Kidney Beans 
1 large Egg, beaten
1/2+ cup fine Bread Crumbs or Panko

In a sauce pan or your rice cooker, cook together the rice and quinoa.  Reserve.

Cook the beans, drain and rinse; or open cans, drain and rinse.  Pulse the beans in your food processor --  not quite a puree, you want some texture. Reserve.  

In a bowl, combine the grains, fine-diced veggies and seasonings.  Fold in the beans, oatmeal and a beaten egg.    Lastly, fold in the breadcrumbs or panko so that the mixture will form and hold the patty shape while cooking.

Use a 2/3 cup measure to make 6 large patties about 1/2" thick.  Fry for 6-8 minutes per side until crispy outside and creamy inside.  

Serve on  bun with your favorite condiments, or as a rissole with a side dish.    I like my rissoles with a slice of tomato, a bit of red onion, and a dollop of Bleu Cheese dressing...

Although I really like my Black Bean Rissole, this one gives them a run for the money in the flavor department.  if you're just not fond of black beans give these a try!