South Indian-Style Quinoa with Potato, Pumpkin and Tamarind

I've been eating quinoa longer than most people I know knew how to pronounce it. Now that it's trendy, it's more expensive, but I still enjoy eating and sharing ideas for it. It really is almost the perfect grain for both taste and nutrition.

And while quinoa is not a staple of south Indian cooking, that's no reason not to pair its light nutty taste with the hot and tangy tamarind, coconut and spice flavors of the region. I will try almost anything with south Indian ingredients, for that matter! This dish combines quinoa, pumpkin, potato and peas with some of the classic south Indian flavors as well as some not-so-classic ingredients for a rich, hearty, zesty and flavorful side dish that nourishes not only the body but delights the soul.

South Indian-Style Quinoa with Potato, Pumpkin and Tamarind

Recipe by Lisa Turner Cuisine: Indian Published on February 24, 2015 Quinoa, pumpkin, potato and peas tossed together with classic south Indian tamarind, coconut and spices Print this recipe Quinoa: 1 cup uncooked quinoa 2 cups water 1/2 teaspoon sea salt 1/2 teaspoon turmeric Spice blend: 2 tablespoons skinned urad dal, rinsed 2 tablespoons toor dal, rinsed 1 tablespoon coriander seeds 1/2 teaspoon black peppercorns Vegetables: 4 to 6 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 2 tablespoons tamarind pulp, soaked in 1/3 cup hot water for 40 minutes 2 tablespoons coconut or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds small handful of dried curry leaves 1/4 teaspoon asafetida 1 large potato, cubed 1 cup unsweetened pumpkin purée 2/3 cup fresh or frozen and defrosted peas 2 to 3 green or red chilies, seeded and minced 1 red bell pepper, seeded and diced 1/3 cup unsweetened dried shredded coconut 1/4 teaspoon cayenne 1 1/2 teaspoons sea salt, or to taste juice from 1 lemon (3 tablespoons) Instructions: Rinse the quinoa and soak in the water for 8 hours or overnight. Add the salt and turmeric and bring to a boil, then immediately reduce the heat to low, cover, and simmer until the water is absorbed — about 15 minutes. Let stand for 5 minutes and then fluff with a fork. Set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 30 to 40 minutes, then drain and chop and set aside. At the same time, soak the tamarind pulp in 1/3 cup hot water for 30 to 40 minutes. Drain, reserving the soaking water and squeezing out as much liquid from the pulp as possible. Set aside. To prepare the spice blend, dry roast the dals, coriander seeds and peppercorns in an unoiled pan over medium heat until they darken a a few shades — about 3 minutes. Let cool and then grind to a powder with a spice blender or in a mortar and pestle. Set aside. Heat the oil in a large skillet or saucepan over medium heat. When hot, add the mustard seeds, cumin seeds and curry leaves. Fry, stirring often, until the mustard seeds turn grey and begin to splutter and pop. Toss in the asafetida, stir once, and then add the potatoes, stirring well to combine. Cover and cook, stirring often and adding a few tablespoons of water as necessary if the potatoes stick, for roughly 12 minutes or until the potatoes begin to soften. Stir in the sun-dried tomatoes, pumpkin purée, peas, chilies, red pepper, coconut, tamarind liquid, cayenne and spice blend until well combined. Cover and cook, stirring occasionally, adding more water as necessary, until the vegetables are tender — about 10 minutes. Stir in the salt, lemon juice, and quinoa. Reduce the heat to medium-low and cover and heat for another 3 to 4 minutes. Remove from heat, let stand for 5 minutes, fluff, and serve. Garnish with freshly chopped cilantro if desired. Makes 4 servings

Other quinoa recipes to try from Lisa's Vegetarian Kitchen:
Quinoa Soup with Corn
Minted Tamari Quinoa and Cauliflower with Pine Nuts
Quinoa Dolmadakia (Stuffed Grape Leaves)
Quinoa Stuffed Tomatoes

Curried Vegetarian Shepherd's Pie with Portobello Mushroom Sauce

I found out recently that my husband is a big fan of shepherd's pie. I suppose the subject never really came up before because when I met him, I was a long time vegetarian. The occasion for the conversation was a take-out meal from a vegan restaurant that had a version of shepherd's pie on the menu. Traditionally, shepherd's pie is neither vegetarian nor vegan. Technically not a pie as there is no pastry involved, it's more like a casserole. The usual components are a ground meat base, such as beef or lamb, with vegetables and a topping of mashed potatoes. It's inexpensive to make and one that many remember from their childhood as classic comfort food.

There are endless ways to prepare shepherd's pie, and after trying the vegan version from the restaurant, I decided I was going to come up with a vegetarian variation of this classic that also happens to be vegan. The one we ordered was just too bland for my liking. For extra flavor and flair, and to suit my tastes, I decided to curry it up and decided upon Puy lentils, carrots, parsnips, tomato and spinach as the base of the dish. I topped it with mashed potato and sweet potato. Because I have never made shepherd's pie before, I wasn't sure how it would turn out but I'm delighted to report it was even better than expected. The consistency of the base was just right — succulent and moist without too much of a liquid component, with some pleasant spicing — all tucked under a nicely browned potato crust. Served with a garam masala spiced portobello sauce thickened to the consistency of a gravy, this meal was pure comfort indeed, especially alongside some homemade biscuits.

And my husband's verdict? It was the tastiest shepherd's pie he'd ever eaten!

Notes: If I wasn't serving the casserole with mushroom sauce, I would have included some mushrooms as part of the bottom layer for the meaty texture they contribute. This pie can be spiced up or seasoned in any number of ways. It's a fun dish to experiment with.

Curried Vegetarian Shepherd's Pie with Portobello Mushroom Sauce

Recipe by Lisa Turner Published on December 10, 2014 A vegetarian take on the classic shepherd's pie comfort food made with lentils, vegetables, spinach and a light handful of curry seasonings topped with a light fluffy golden brown potato and sweet potato mash, all served with a savory portobello mushroom gravy Print this recipe Topping: 3 large potatoes (3 lbs or 1.35 kg) 1 large sweet potato 2/3 cup coconut milk + more as needed Pie: 6 sun-dried tomatoes, soaked in hot water for 30 minutes and chopped 3/4 cup French (Puy) or brown lentils 1/2 teaspoon turmeric 1 bay leaf 2 tablespoon olive oil 1 medium onion, chopped 2 medium carrots, diced 2 medium parsnips, diced 2 teaspoons ground cumin 1/2 tablespoon ground coriander 1 teaspoon garam masala 1 teaspoon paprika 1/4 teaspoon cayenne 2 to 3 green or red chilies, seeded and finely chopped 1/3 cup red wine, vegetable stock or water 2 medium tomatoes, diced 1 bunch fresh spinach, trimmed and roughly chopped 2/3 cup fresh or frozen green peas (optional) 1 teaspoon sea salt, or to taste fresh ground black pepper Sauce: 1/2 oz (14 g) dried porcini mushrooms 3 tablespoons olive oil 2 large shallots or 1 medium onion, minced 2 green or red chilies, seeded and finely chopped 3 tablespoons chickpea flour (besan) or white flour 2 large portobello mushrooms, chopped 2/3 cup coconut milk 1 1/4 cups water or vegetable stock 1 teaspoon garam masala 1/2 teaspoon amchoor powder (optional) pinch of cayenne 1/2 teaspoon sea salt, or to taste 2 teaspoons dried fenugreek (methi) leaves Instructions: Pierce the potatoes and sweet potato with a fork and bake in a 425° oven for 45 minutes or until fork tender. Set aside to cool, remove the skins, and transfer to a large bowl. (Alternately, you can peel and chop the potatoes and sweet potato and boil until fork tender.) Mash with the coconut milk and salt and pepper. Whip the potatoes with an electric beater, adding more milk as necessary, until light and fluffy. Set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 30 minutes. Separately, soak the dried mushrooms in 1 cup of hot water for 30 minutes. Drain the sun-dried tomatoes, chop, and set aside. Drain the mushrooms and reserve the soaking water. Rinse the lentils and transfer to a medium saucepan and add 2 cups of water, the turmeric and bay leaf. Bring to a boil, reduce the heat to low, cover, and simmer until the lentils are soft and the water is mostly evaporated. Add more water during the cooking process if necessary. Meanwhile prepare the sauce. Heat the oil in medium saucepan over medium heat. When hot, add the shallots or onion and sauté for 4 to 5 minutes until soft. Stir in the chilies and flour and cook for another few minutes, stirring constantly. Add the dried and fresh mushrooms to the pan, along with the coconut milk, reserved mushroom soaking liquid, water, spices and salt. Bring to a gentle boil, reduce the heat to medium-low and simmer, uncovered, until thickened — about 15 minutes. Stir in the fenugreek leaves and simmer for another few minutes. Now make the pie. Heat the oil in a large saucepan over medium heat. When hot, add the onion to the pan and sauté until soften - about 5 minutes. Stir in the carrots and parsnip and cook for another 8 minutes or until the vegetables are tender. Add the ground spices and chilies to the pan, stir for a minute, and then add the red wine, stock or water to deglaze. Stir until the liquid has evaporated. Add the tomatoes to the pan and simmer for another few minutes. Add the spinach a few handfuls at a time until wilted. If using peas, stir them in now and simmer for another few minutes, stirring often. Stir in the lentils and simmer for another few minutes until thickened but not dry. Season with some salt and pepper. Transfer the vegetable and lentil mixture to a lightly greased casserole dish. Spread the mashed potatoes evenly over top. Bake in a 400° oven for 20 to 30 minutes until the top begins to brown. Place under the broiler for a few minutes to further brown the potatoes. Let stand for 10 minutes. Serve hot or warm with a ladle or two of mushroom sauce. Makes 6 servings

More comforting potatoes dishes:
Saag Aloo (Spinach and Potato Curry)
Samosa Potpie
Scalloped Potatoes with Best-Ever Mushroom Sauce
Parmesan Potato Puff

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More by Camilla V. Saulsbury

Audio Accompaniment: Autechre

Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)

One of the most enjoyable aspects of ordering take out or dining in Indian restaurants is the savory appetizers that begin the meal. Samosa, pakoras and bhajis are among my favorites. Because these little delights are somewhat time consuming, I don't often find the time to make them at home, but I assure you, it's well worth the effort, and for the most part, such savories are not difficult to prepare and serve up. There is nothing like reproducing some of India's finest offerings in your own kitchen.

These mashed potato patties were prepared to accompany an essentially Indian themed meal. A popular snack or introduction to the main course, these little savories are also a fine accompaniment to a meal. Soft on the inside, with a spicy pea filling and a delightfully golden crust to complete the experience, stopping at just one is a challenge indeed. I served them up with urad dal tomato soup and some classic corn bread. As a condiment for the tikka, I made some fresh coriander chutney.

I adapted this recipe from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi. I've talked about this prized book on numerous occasions here on my space. I've gifted it, recommended it to family and friends and readers, and never has anyone known to me who has encountered this bible of Indian vegetarian cooking been anything but delighted. I've been learning and cooking from this book for over 20 years and it continues to claim a prized space amongst my massive collection. It's the next best thing to being taught one-on-one by a master of Indian cuisine.

Notes: You many have more filling than is need to fill all of the rounds. Store any remaining in the refrigerator and use as a condiment or just enjoy it by spoonfuls.

Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on September 16, 2014 Soft mashed potato patties stuffed with spiced green peas and fried until golden brown Print this recipe Ingredients: 3 large potatoes 2/3 cup fresh or frozen peas 1-inch piece fresh ginger, finely chopped 1 to 2 green or red chilies, seeded and finely chopped 1 teaspoon ground cumin 1/4 teaspoon asafetida 1/4 teaspoon garam masala 1/4 teaspoon chat masala 1/2 teaspoon paprika 1 1/2 teaspoons sea salt 1/4 teaspoon fresh cracked black pepper sesame oil for frying (optional) Instructions: Preheat an oven to 425°. Scrub the potatoes and poke a few times with a fork. Bake until they are just fork tender — about 45 minutes, depending on the size of your potatoes. Remove from the oven and set aside until cool enough to handle. Meanwhile, boil the peas in water for 2 to 3 minutes until just tender. Drain and transfer to a small bowl. Add the ginger, chilies, cumin, asafetida, garam masala, chat masala, paprika and 1/2 teaspoon of salt. Mash to a coarse meal and set aside. When the potatoes have cooled, peel and transfer to a large bowl. Mash well. Add the remaining teaspoon of salt and season with black pepper. Stir well to combine. Knead the potato mixture until smooth and divide into 8 to 10 portions. Rub your hands with a bit of oil and roll each portion into a small ball and flatten into a small patty about 1/2-inch thick. Spoon a teaspoon of the pea mixture into the center of each potato round and gently fold the edges together. Flatten into a 2 1/2-inch patty. Repeat until each round is filled. In a large non-stick frying pan, heat a teaspoon of oil over medium-low heat. When hot, add some of the patties to the pan, taking care not to crowd them (I did them in two batches). Fry for 15 minutes per side or until a golden crust forms. The patties can also be baked instead of fried. Line a baking sheet with parchment paper and preheat an oven to 350°. Place the patties on the baking sheet, brush with a little oil, and bake for 15 minutes. Brush with a bit more oil, gently flip, and bake for another 15 minutes. Serve hot out of the pan or oven with chutney. Makes 8 to 10 tikkas

Other little savory bites you are sure to enjoy from Lisa's Kitchen:
Baked Chickpea Kofta
Vegetarian Samosa Cakes with Tamarind Chutney
Chickpea Patties Smothered in Vegetable Gravy
Baked Quinoa Falafel

On the top of the reading stack: stories by Franz Kafka

Audio Accompaniment: Biosphere

Saag Aloo (Spinach and Potato Curry)

Unbelievably, after a conversation with my best friend Basil, I realized that I had yet to document and share a recipe from my kitchen for saag aloo here on my space. As this potato and spinach curry is one of the most popular North Indian vegetable dishes around the globe, I am rather ashamed to just be sharing a favorite version from my kitchen just now — and that after 7 1/2 years of blogging with particular attention to Indian cuisine! I've shared many classics over the years but somehow this earthy and spicy vegetable classic got lost in the shuffle. That oversight is now corrected.

Gently baked and then pan-fried until golden, the potatoes then arrive back in the scene after aromatic spices are simmered with lemon, tomato and luscious fresh spinach. This curry ought not to be too soupy as you want the potatoes to absorb the flavors in the dish, but you also don't want to turn the potatoes to mush. Patience is key here — simmer the spinach to the point where is very little moisture left in the pan for the consistency that I find is signature to this dish.

Saag Aloo (Spinach and Potato Curry)

Recipe by Lisa Turner Cuisine: Indian Published on July 28, 2014 Classic dry Indian curry of potatoes and spinach simmered in tomatoes and spices Print this recipe Ingredients: 4 medium potatoes, baked or boiled until just fork tender and cooled 1/2 tablespoon ground coriander 1 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/4 teaspoon asafetida 1 teaspoon coconut sugar or brown sugar juice from 1 lemon (3 tablespoons) 2 tablespoons water 5 tablespoons ghee or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 2 to 3 fresh green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 1 medium tomato, finely chopped 1 lb (450 g) fresh spinach, trimmed, and roughly choppped 1 1/2 teaspoons sea salt Instructions: Remove the skin from the potatoes and cut into small wedges. In a small bowl, whisk together the spices, sugar, lemon juice and water. Heat the ghee or oil in a large heavy-bottomed non-stick skillet over medium-high heat. When hot, add the potatoes and fry until they are golden brown, gently stirring often, about 10 to 15 minutes. Remove with a slotted spoon and set aside. Reduce the heat to medium and add the mustard and cumin seeds to the pan. Fry, stirring often, until the mustard seeds turn grey and begin to splutter and pop. Toss in the chilies and ginger and stir for another minute. Now add the ground spice mixture and continue to stir for another few minutes until most of the water has evaporated. Now add the tomato and simmer for another 5 minutes or until the tomato has thickened and the liquid has evaporated. Stir in the spinach a few handfuls at a time, until each handful is slightly wilted. Cover and simmer for about 10 minutes, stirring occasionally. Remove the lid, stir in the salt and cook for another 5 minutes or until most of the liquid from the spinach has evaporated. Reduce the heat to low, gently stir in the potato wedges, and cook for another 5 minutes. Serve hot as a vegetable side. Makes 4 to 6 side servings

Other potato dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Aloo Gobi (Curried Cauliflower and Potatoes)
Aloo Mattar (Potato and Pea Curry)
Bengali-Style Crunchy Potatoes
Chickpea Vindaloo

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: Opto

Aloo Gobi with Chickpeas - A Twist on a Classic

While my usual version of aloo gobi needs little adornment, I couldn't resist adding some chickpeas to this traditional dish for a protein boost. An additional bonus is it helped fill out the meal resulting in less cooking when I was feeling a bit sluggish and lazy.

Not that you would ever know that laziness motivated the creation of this vibrant dish that went so well with a side grain dish and some leftover soup as a starter. Full of spicy zest and substance from the vegetables and the legume, complement the meal even further with some homemade dosa or other preferred Indian flat bread for a veritable feast if you have the time, although if served with basmati rice you will still have a perfectly balanced and nourishing meal.

Aloo Gobi with Chickpeas

Recipe by Lisa Turner Cuisine: Indian Published on June 10, 2014 Classic curry of cauliflower and potato simmered in a fragrant spiced tomato sauce with tender buttery chickpeas added Print this recipe Ingredients: 1/3 cup dried chickpeas (1 cup cooked) 3 tablespoons coconut oil or other oil 1 1/2 teaspoons brown mustard seeds 1 1/2 teaspoons cumin seeds 2 tablespoons fresh ginger, grated or minced 3 green chilies, seeded and finely chopped 1/2 tablespoon ground coriander 2 teaspoons ground cumin 1 teaspoon garam masala 1 teaspoon turmeric 1/4 teaspoon cayenne a few pinches of asafetida 1/2 tablespoon dried fenugreek (methi) leaves, crumbled 2 large potatoes, cut into thin wedges or strips 1 small cauliflower, cut into 2-inch florets 3 medium tomatoes, finely chopped 2 teaspoons coconut sugar or brown sugar (optional) water as needed 1 1/2 teaspoons sea salt, or to taste juice from 1 lime (2 tablespoons) 1/4 cup fresh chopped parsley or cilantro, plus more for garnish Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Vring to a boil, reduce heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain and set aside. Heat the oil over medium heat in a large saucepan. When hot, toss in the mustard and cumin seeds and fry, stirring often, until the mustard seeds turn grey and begin to splutter and pop. Add the ginger and chilies to the pan and stir for another few minutes until fragrant. Add the ground coriander, ground cumin, garam masala, turmeric, cayenne and asafetida, and stir for 1 minute. Next add the potatoes and cauliflower, toss to coat, and fry, stirring often, until the vegetables begin to brown slightly. Add the tomatoes and sugar if using, and bring to a gentle boil. Reduce the heat to medium-low and cover. Simmer until the vegetables are tender, stirring often and adding a little water if too dry. After about 15 minutes, add the cooked chickpeas to the pan and simmer for another 5 to 10 minutes, until the vegetables are tender and most of the liquid has evaporated. Stir in the salt, lime juice and parsley or cilantro, and simmer for another few minutes. Serve hot, garnished with more chopped parsley or cilantro and a sprinkle of garam masala. Makes 6 servings

More Indian vegetable dishes you are sure to enjoy from Lisa's Kitchen:
Aloo Mattar (Potato and Pea Curry)
Cauliflower and Pea Curry
Chana Chaat (Tangy and Tart Chickpea Salad)
Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms

I'm sharing this with lovely Susan, who is hosting MLLA this month.

On the top of the reading stack: Gogol

Audio Accompaniment: Vladislav Delay

Beet, Lentil and Vegetable Soup

There's nothing like a bowl of hot fresh cooked vegetable soup to comfort the soul and the body with a nourishing dose of vitamins and minerals. And this simple beet, potato and carrot soup does just the trick — no fancy seasonings or techniques, just the classic flavors of winter root vegetables simmered with dried thyme and a little paprika, with earthy green lentils added for a little protein boost. This is just the soup to serve on a cold day or to someone who's recovering from a winter cold or flu. Hopefully more salads will be appearing on the table soon, but for now, warming soups are still in order.

If your beets come with fresh beet tops, chop them up and add at the end of the cooking time for an extra burst of color, taste and nourishment.

Beet, Lentil and Vegetable Soup

Recipe by Lisa Turner Published on April 4, 2014 Fresh beets, potatoes and carrots simmered in a simple lightly seasoned broth with hearty earthy lentils added — a perfect winter soup Print this recipe Ingredients: 2 tablespoons olive oil 1 onion, chopped 1 to 2 cloves garlic, minced or crushed 1-inch piece fresh ginger, minced or grated (1 tablespoon) 2 medium beets (1 lb or 450 g), peeled and diced 2 medium potatoes (1 lb or 450 g), diced 2 medium carrots, sliced 1 celery stalk, sliced or chopped 2/3 cup dried green or brown lentils, rinsed 1/2 teaspoon dried thyme 5 cups vegetable stock or water 1/2 teaspoon turmeric 1/2 teaspoon paprika 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste Instructions: Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and stir for 5 minutes or until softened. Toss in the garlic and ginger, and stir for 1 minute. Now add the beets, potatoes, carrots and celery. Stir for 1 minute, then add the lentils and thyme, stir once, and then pour in the vegetable stock or water. Add the turmeric, then bring to a boil, reduce the heat to medium-low, and cover. Simmer, stirring occasionally, until the lentils and vegetables are tender — about 30 minutes. Add more vegetable stock or water as desired. If you have fresh beet tops, you can chop them and add them now. Stir in the paprika and simmer the soup for another 15 minutes. Season with salt and black pepper to taste, and serve hot or warm. Makes 6 to 8 servings

More winter vegetable soups you will enjoy:
Hearty Lentil Borscht
Creamy Split Pea & Vegetable Soup
Curry-Laced Pumpkin and Potato Soup
Kale and Vegetable Soup

On the top of the reading stack: Taste of Tanzania: Modern Swahili Recipes for the West by Miriam R. Kinunda

Audio Accompaniment: Echo Grid

Southern-Style Eggplant and Potato Casserole with Chickpeas

I was never really crazy about eggplant until a few years ago, but now I often find myself drawn to recipes that showcase this versatile vegetable. Although it doesn't have much flavor in itself, it becomes spongy when cooked and beautifully absorbs fragrant spices and melds well with the other components it's combined with. Those that think they don't like eggplant are very likely to change their mind after feasting on this casserole.

Essentially a vegetarian version of "Country Captain", a popular curried dish in the Southern states that usually contains chicken and is served with rice, eggplant is here used in place of the chicken. The Indian influence is obvious. How could I resist spiced up eggplant with loads of vegetables and chickpeas? Often made on the stovetop, this one is baked. As this is one of the coldest winters I can remember, I have been looking for lots of excuses to turn on the oven these days.

I almost decided to skip the almonds, due to laziness on my part, but I'm glad I didn't, as they are an ideal garnish for the casserole for textural and nutty contrast. I used my own vibrant blend of curry powder. I suggest you try it as it's easy to make and will keep for a good few months in a well-sealed jar. I've also included some homemade fiery curry paste, but that is optional. As a spice fiend, I added it for some extra kick. Traditionally, Country Captain is served with rice, but I thought some nutty quinoa was a perfect substitute.

Southern-Style Eggplant and Potato Casserole with Chickpeas

Recipe by Lisa Turner Adapted from The Southern Vegetarian Cookbook Cuisine: Southern Published on February 3, 2014 Rich and savory baked chickpea and potato stew with eggplant and curry spices Print this recipe Paste: 1 medium onion, roughly chopped 3-inch piece fresh ginger, peeled and roughly chopped 2 to 4 large cloves garlic, roughly chopped 3 jalapeños, seeded and roughly chopped 1 medium tomato, roughly chopped 1 medium apple, peeled, cored and roughly chopped 1 cup fresh parsley or cilantro, roughly chopped 1 tablespoon rice vinegar zest from 1 lime Casserole: 2 tablespoons butter or oil 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1 teaspoon paprika 1/2 teaspoon turmeric 2 teaspoons curry powder 13 1/2 ounce (400 mL) can coconut milk 1 cup water or vegetable stock 2 cups cooked chickpeas (2/3 cup dried or 1 19 oz can) 2 teaspoons red chili and vinegar paste or other hot curry paste (optional) 1 teaspoon coconut sugar or brown sugar 1 teaspoon sea salt 1 cinnamon stick 1/3 cup raisins 1 large potato, peeled and diced 1 small red bell pepper, seeded and diced 1 small green bell pepper, seeded and diced 2 medium eggplants sea salt and fresh ground black pepper 1 cup almonds, slivered and lightly toasted, for garnish chopped fresh parsley or cilantro, for garnish Instructions: Blend together the paste ingredients in a food processor until smooth — about 2 to 3 minutes. Heat the butter or oil in a large saucepan over medium-high heat. Toss in the ground coriander, ground cumin, paprika, tumeric and curry powder, and stir until fragrant — about 1 minute. Pour in the paste from the food processor and cook, stirring occasionally, until most of the liquid is absorbed and you are left with a fairly thick paste — 10 minutes. Stir in the coconut milk, water or vegetable stock, chickpeas, chili or curry paste if using, sugar, salt, cinnamon stick, raisins, potato and peppers. Reduce the heat to low, cover, and simmer for 5 to 10 minutes. Preheat an oven to 350°. Trim the edges of the eggplant and cut into generous 1/2-inch thick slices. Season both sides with salt and pepper to taste. Arrange the slices in a 13 × 9 inch casserole dish. Discard the cinnamon stick and ladle the sauce over the eggplant slices. Cover the baking dish with foil and bake for 60 minutes. To serve, dish out one or two pieces of eggplant and spoon some sauce on top. Garnish with some almonds and fresh parsley or cilantro and serve with rice or quinoa on top or on the side. Makes 6 main servings

I'm submitting this to Jac's Bookmarked Recipes.

More dishes featuring eggplant from Lisa's Kitchen:
Baked Eggplant Stuffed with Curried Vegetables
Eggplant Quinoa Bites with Pesto
Stuffed Eggplant Poriyal

On the top of the reading stack: Cooking Inspired by Estee Kafra

Audio Accompaniment: Marsen Jules

Aloo Mattar (Potato and Pea Curry)

Aloo mattar is a classic Punjabi dish consisting of potatoes and green peas simmered in a spicy tomato gravy. Those are the central components of the dish, although spicing and preparation varies from cook to cook. This is my latest version of this dish that usually appears on most of the menus at the Indian restaurants I have dined at. I don't order it as much as I would like, as I am usually torn between it and mattar paneer. Although you can never get enough peas in my opinion, I usually end up just ordering one or the other and then choose other options from the menu.

The fun part is both of those dishes are easy to prepare at home, so you don't have to wait until you dine out to enjoy them. In fact, with some basic knowledge of Indian cuisine and some staples on hand, you'll be cooking up even finer curries than those found at your local Indian restaurants. To complete the experience, consider serving the curry with homemade savory Indian flat breads, and a steaming hot bed of fresh cooked white rice.

I served this warming vegetable dish with savory rice and urad dal pancakes (dosas) for a complete and satisfying meal.

Notes: Adjust the water as necessary to achieve your desired consistency. I generally like my curries fairly thick, so I only used about 1 1/2 cups of water.

I chose not to use garlic or onion this time, but you may add some if you wish. Add to the pan after the seeds are done and stir and fry for a few minutes before you add the ground spices and other ingredients.

Aloo Mattar (Potato and Pea Curry)

Recipe by Lisa Turner Cuisine: Indian Published on January 13, 2014 Classic Indian potato and pea curry simmered in a smoky, tangy and spicy tomato sauce Print this recipe Ingredients: 4 medium potatoes (2 lbs or 900 g), scrubbed 2 tablespoons sesame oil 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1/2 teaspoon kalonji (nigella or black onion) seeds (optional) 1 1/2 tablespoons ground coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon amchoor powder (optional) pinch of asafetida 2 to 3 fresh green or red chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 1 large tomato, finely chopped 1 large bunch fresh cilantro (about 3/4 cup), finely chopped 1 1/2 cup frozen peas, defrosted 1 1/2 to 2 cups water 1 teaspoon sea salt, or to taste 2 to 3 teaspoons dried fenugreek (methi) leaves, crumbled 1/2 teaspoon garam masala juice from 1 small lemon (2 tablespoons) Instructions: Preheat an oven to 425°. Poke small holes in the potatoes with a fork. Roast for 40 minutes until the potatoes are just fork tender. (Alternately, you can boil the potatoes.) Set aside to cool. When cool, remove the skin and cut into bite-size pieces. Heat the oil in a large heavy-bottomed saucepan over medium-high heat. When hot, toss in the cumin seeds, mustard seeds and kalonji seeds if using. Fry for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Add the coriander, turmeric, paprika, amchoor (if using), asafetida, chilies and ginger. Stir once or twice and then add the tomatoes and half of the cilantro. Simmer uncovered until the sauce has thickened, stirring occasionally — about 10 to 12 minutes. Reduce the heat to medium-low and gently stir in the potato. Cook uncovered, stirring occasionally, for 5 minutes. Stir in the peas and cook for another few minutes. Pour in 1 1/2 cups of water and bring to a boil. Stir in the salt, reduce the heat to medium-low, cover, and simmer for another 5 to 7 minutes, stirring on occasion, until the potatoes are nice and tender, but not falling apart. Add more water to achieve the desired consistency of the gravy. Stir in the rest of the cilantro, the fenugreek leaves and garam masala. Simmer for another few minutes, then stir in the lemon juice. Serve hot, garnished with some cilantro if desired, alongside Indian flat breads such as dosas or naan, and a bed of fresh cooked basmati rice. Makes 4 to 6 servings

Other vegetable curries you are sure to enjoy from Lisa's Kitchen:
Mushroom Masala (Succulent Mushrooms with Tomatoes and Spices)
Paneer and Mixed Vegetables in a Creamy Gravy
Mushroom Curry Simmered in a Fenugreek Cream Sauce with Green Peas
Aloo Gobi (Curried Cauliflower and Potatoes)

On the top of the reading stack: Bartleby by Herman Melville

Audio Accompaniment: Thom Brennan - Mist (album)