Basil Chicken in Coconut Curry Sauce

Ingredients

• 1 lb. skinless boneless chicken breast (or thighs), cubed
• 1 medium onion, chopped
• 5 cloves garlic, minced
• 2 jalapenos, minced & seeds removed (I promise you, 2 does not add very much heat at all)
• 1 14-oz can coconut milk
• 1 tsp Worcestershire sauce
• 1/3 cup fresh basil, chopped (plus more for topping, if desired)
• 1 tbsp fresh ginger, minced
• Naan
• Olive oil

For Seasoning
Equal Parts:

• cumin
• cinnamon
• ground cloves
• ground cardamom
• ground black pepper
• chili powder
• salt
• ground turmeric

Instructions

1. Mix all spices in a small bowl. (Tip: mix a bunch of it in a mason jar and save for future use).
2. Place chicken in a medium bowl and generously season. Let sit for 30 minutes.
3. Heat 1 tbsp olive oil in skillet over medium heat. Add onion and jalapeno, cook for 3 minutes. Add garlic, cook for 1 minute or until fragrant. Remove mixture from skillet and place into large bowl.
4. Heat another tbsp olive oil in skillet over medium heat. Arrange chicken pieces in one layer in skillet, spreading so they are not overcrowded. When cooked through and lightly browned, remove to bowl with onions, garlic, and jalapenos. Repeat with all chicken.
5. Pour coconut milk into skillet. Cook on medium and stir until sauce thickens and starts bubbling. Mix in Worcestershire sauce.
6. Add chicken & veg mixture back into skillet, along with basil and ginger. Cook for 2 minutes.
7. Serve with warm naan. Top with additional basil if desired.

Posted by Emilee
Original recipe: We Are Not Martha

Mujadara (Brown Lentils and Rice with Caramelized Onions)

This is the world's cheapest recipe, but it's very filling and comforting.  It's not cheese, but maybe the next best thing.

Ingredients

• 5 tablespoons extra-virgin olive oil
• 2 large Spanish onions (about 1 1/2 pounds), halved and thinly sliced
• 1 1/4 cups large brown or green lentils, rinsed (9 ounces)
• 5 cups water
• 1 1/4 cups long-grain rice (8 1/2 ounces)
• Salt and freshly ground pepper

• 1 cup plain yogurt
• 1 small garlic clove, finely chopped
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon ground cumin

Directions

1. Heat 3 tablespoons of the olive oil in a large skillet. Add the onions, cover and cook over med (4) heat, stirring occasionally, until softened, about 10 minutes. 
2. Uncover and cook, stirring from time to time, until the onions are golden brown, about 10 minutes longer. 
3. In a medium saucepan, combine the lentils and water. Bring to a boil, then simmer over low heat until the lentils are partially cooked, about 15 minutes. 
4. Stir in half the onions, the rice and 1 tablespoon of olive oil and season with salt and pepper. Cover and cook over low heat until the rice and lentils are tender, about 20 minutes. Add more water if needed to prevent sticking. 
5. Meanwhile, cook the remaining onions over high heat until dark brown and caramelized, about 5 minutes. Stir the onions frequently so they don't stick to the bottom of the skillet and burn. 
6. In a small bowl, combine the yogurt with the garlic, lemon juice and cumin. 
7. Transfer the lentils and rice to a shallow bowl and drizzle the remaining 1 tablespoon of olive oil over them. 
8. Sprinkle with the caramelized onions and serve. Pass the yogurt separately.

Make Ahead This dish can be refrigerated overnight. Let it come to room temperature before serving

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Original recipe: ?

Posted by Jasmine

Gujerati (Indian Green Beans)

Ingredients

• 1 pound fresh green beans, trimmed and cut into 1 inch pieces **
• 2 TBS fat or oil
• 1 TBS black mustard seed (or 1 tsp horseradish, which is not as good but close)
• 4 cloves garlic, finely chopped
• 1/2 dried red chile pepper, crushed (or some minced ginger for less heat)
• 3/4 tsp salt
• 1/2 tsp white sugar
• ground black pepper to taste
• Candied Garlic (Optional)*

Directions

1. Bring a large pot of water to a boil. Blanch the green beans for 3 to 4 minutes. Drain, and shock with cold water.
2. Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown (this is very easy to burn, so use a light hand, although they are supposed to be kind of burnt - ymmv). (also be careful, the hot mustard seeds jump around a lot) 
3. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Feel free to add water if it starts to stick. 

*Try adding candied garlic as a garnish: boil about 10 cloves in a cup of water for about 8 minutes or until water is mostly gone. Add a couple of tbp of sugar & cook, stirring constantly until sugar is golden brown...turn out onto greased pan or parchment paper

**My copy of the recipe has "Try with spinach?" written on it, so, you know, maybe try with spinach?  In that case you would just blanch it just for like 30 seconds.  Broccoli would also be good.  Or carrots, if you like cooked carrots, as I'm told people do.

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Original recipe: All Recipes

Posted by Jasmine

Crockpot Dal Makhani (Creamy Black Lentil & Kidney Bean Stew)

The Ingredients
THE DAL

• 3/4c+some Black Urad Dal (Black Lentils)
• 1/4c Rajma (Kidney Beans)

THE MAKHANI

• 1/2c Yoghurt
• 1/4c Heavy Cream
• 2TBS Butter
• 1” Ginger 
• 1tsp Cumin Seeds

THE GRAVY

• 1 Onion, sliced
• 1 Tomato, chopped
• 2-3 Green Chillies, chopped  (or 1 serrano, whole)
• 4-5 flakes Garlic Paste
• Red Chilli Powder
• 1tsp Turmeric
• 1tsp Garam masala 

Cooking the Dal

1. You've got to soak the Kidney Beans (Rajma) and the Dal for at least 6-8 hours. Best done overnight.
2. Place the beans and lentils in a crock pot. Add a little salt and water and cook for 5-7 hours on low, till the dal is soft.
3. Mash the beans, then add the yoghurt, ginger, cumin, and cream and cook 20 min more.
4. Start with heating the oil and add garlic - till this gets a bit brown
5. Add the onions and fry till golden brown - 15 min
6. Add the other spices - chillies, garam masala, other spices, tomatoes, salt
7. Lastly add the dal to this gravy
8. You can add water as needed based on how thick you want the gravy
9. Garnish with more Cream and Butter

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Original recipe: I can't find this specific recipe by googling.  I think I took a different recipe and altered it for my slow-cooker and for American measurements?  No idea where the original recipe was from, but it was British, I think (it called for Double Cream).

Posted by Jasmine

5 Ingredient Baked Coconut Curry Cod

Ingredients

• 4 individual cod fillets
• Salt & pepper
• 1½ cups coconut milk
• 2 teaspoons grated fresh ginger
• 2 teaspoons curry paste (red, green, yellow, whatever)

Instructions

1. Preheat oven to 400˚F (200˚C). Season cod fillets with salt & pepper.
2. In a small saucepan over medium-high heat, whisk together coconut milk, ginger and curry paste until smooth. Pour a thin layer of sauce into a large baking dish. Place fish on top, and pour remaining sauce into the pan.
3. Bake for 20 minutes (cod should be fully opaque and flakes easily with a fork).
4. Serve with a generous portion of sauce.

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Original recipe: Simply Whisked

Posted by Jasmine