Posts Tagged curry
Curried Beef with Apple Couscous
Posted by Eileen Devlin in Beef, Low Calorie, Main Course, Vegetables on January 22nd, 2010
So after about a one week hiatus here is what I will introduce. Ohhh. . .this was fantastic! Not too spicy, not too sweet – just an even blend of spice and flavor. Additionally, this was extremely simple to make.
Here you are:
1 lb boneless beef top sirloin steak, cut 1 in thick
1/4 tsp salt
1/4 tsp black pepper
1 tsp canola oil
2 medium red/green sweet peppers cut into thin strips
1 med onion, coarsely chopped
1 tbsp curry powder
1 c water
3/4 cup apple juice
2 tsp instant beef bouillon granules
1 c whole wheat couscous
1 med tart green apple (Granny Smith), coarsely chopped1/3 c chopped dry roasted peanuts
1. Lightly sprinkle steak with salt/black pepper and place on grill until desired doneness (mine was med-well/well). You can also use your broiler.
Using the stovetop grill. . .
2. Meanwhile, in a large non-stick skillet heat oil over medium heat. Add sweet pepper and onion; cook for 5 mins. Add curry and stir for one minute. Add water, juice, bouillon granules and bring to boiling. Stir in couscous and apple; remove from heat. Cover and let stand about 5 minutes until liquid is absorbed. Fluff couscous with fork.
sauteeing the vegetables - nothing better than peppers and onion!
fluffing the couscous. . .
3. Slice steak and serve over couscous mixture and top with peanuts. Makes 6 servings.
Dinner is served!
Nutritional Information:
Calories: 340
Total Fat: 9 g
Total Cholesterol: 46 mg
Protein: 25 mg
Carbohydrate: 44 g
Fiber 7 g
Sodium: 430 mg
French lentil coconut curry
Posted by monicajane in Indian, Main Course, Side Dishes on August 5th, 2009
This was inspired by Van’s using coconut in a chicken curry the other day. I was at a market and picked up 3 cans of coconut milk and had to do something with it. The rest of the ingredients were on hand and so the below was created.
- Little black lentils…yes these are french lentils
The ingredients:
2 cups french lentils
3 cups water
Bring water to a full boil. Boil lentils for 20 – 30 minutes until tender but not mushy.
2 tbls coconut oil
1 14 oz can coconut milk
1 14 oz can diced tomatoes
2 tbls fresh ginger root minced
2 tbls coriander
2 tbls dried mustard
2 tsp cayenne
1 tsp cardamom
1 tsp black ground pepper
1 small green cabbage diced
1 large onion diced
4 large garlic cloves diced
1/4 cup tamari
In the coconut oil saute the onions and garlic for few minutes, followed by the cabbage. It’s nice to let the veggies brown a bit but not necessary. Then you can add everything else pretty much in whatever order you like. All measurements are estimates as I cook to taste. So I encourage you to do the same. Use my measurements only as vague guidelines since they are not precise in any case. I did use 2 cups of lentils though and 3 cups of water and the cans of tomatoes and coconut milk are precise sizes as well. Cook the veggies and spices, tomato and coconut milk until it’s all nice and soft.
When the veggie mixture and the lentils both are done combine the two and cook for a few minutes so the flavors will blend.
Serve the hot lentils topped with plain yogurt if you eat dairy. It’s quite delightful.
