Indian red kidney bean curry

aka Rājmā (Hindi: राजमा). Adapted from smitten kitchen

glug of extra virgin olive oil
chopped fresh ginger
1 medium onion, finely chopped
3 cloves garlic, chopped
1 large green chili, chopped (if you can get it)
500 g chopped tomatoes, canned
pinch of salt
pinch of ground cumin
pinch of ground coriander
pinch of cumin seeds
pinch of ground turmeric
pinch of cayenne
canned red kidney beans, undrained
1 plum tomato, diced

If you haven’t all the individual spices, garam masala will do in a pinch. Serve with basmati rice, topped with fresh chopped cilantro and dollop of plain yogurt!


Curried turkey soup

Adapted from Simply Recipes, for all those T-day leftovers!

30 g butter
2  chopped red onions
2 ribs chopped celery
20 g garam masala + turmeric + chili powder
400 mL chicken or turkey stock + 400 mL water
mixed wild rice (and jasmine)
pinch of salt (may add more to taste)
1 bay leaf
pinch of black pepper
chopped leftover turkey meat
a spoonful of coconut oil
a few spoonfuls of mascarpone



Chickpea curry spaghetti

Adapted from smittenkitchen‘s Spaghetti con ceci

400 g canned chickpeas, rinsed and drained or freshly cooked chickpeas
120 mL vegetable stock
75 mL extra-virgin olive oil
1 medium onion, thinly sliced
4 cloves garlic, thinly sliced
Pinch of chile flakes
Pinch of turmeric
Pinch of cumin (or garam masala)
400 g can tomatoes, chopped
10 to 15 basil leaves
Salt to taste
1/2 kg spaghetti
Freshly grated Parmesan cheese to taste

I subbed butter and coconut oil for the olive oil. Added bell pepper and carrot to the onions, garlic, and chile flakes. I don’t turn the chickpeas to mash right away, didn’t have fresh basil so used frozen, and cooked De Cecco Mezzi rigatoni no.26 until al dente. Served with grated Grana Padano.