Pineapple-Coconut curry
1 can coconut milk
1T chili flakes
1T fresh ginger cut into small pieces
1C fresh or frozen pineapple
1C tofu
1 medium sized cooked sweet potato
1/2 cooked head of cauliflower
1/2 can of corn
1 carrot
2T sugar
1t salt
Boil the coconut milk with the chili and ginger for 2 minutes. Add the pineapple, and cook for another 3 minutes. Add the remaining ingredients and let simmer for a few minutes.
Chili-Lemon curry
By Dieter
2 medium sized cooked sweet potatoes
1 small head of cauliflower
5T cooked fava beans
Half a can of corn
3 carrots
20cm of ginger
1 small jalapeño
1 Meyer lemon (alternatively mix lemon and orange juice)
2T sesame seeds
2T smoky chile lime rub
1T sugar
3T toasted sesame oil
Cut the cauliflower, sweet potatoes, and carrots into pieces. Heat the toasted sesame oil in a large frying pan at medium heat. Add the cauliflower and roast it for a few minutes. Next add the sweet potatoes and the ginger and stir for a minute, before adding the remaining ingredients. Let it simmer for a little bit for all the flavors to combine. If you don't have the smoky chile lime rub, add chile flakes, smoked paprika powder, salt, and more lemon juice.
Lemongrass curry
Based on the
World Food Cafe cookbook
4 stalks of lemongrass
1 small onion
1 clove of garlic
fresh ginger (same amount as of onion)
1 T coriander powder
1 T ground chilies
sunflower oil
water
tofu
1 head of broccoli
1 small courgette
1 bell pepper
1 stock cube
tamari
4 kafir lime leaves
Cut the lemongrass, onion, garlic, and ginger into pieces. Add them into a blender, together with the coriander powder and chilies, and add a bit of oil and water to blend into a smooth paste.
Fry the paste at medium heat in a large wok for about 5-10 minutes, stirring it to have it cook all through. In the meantime, cut the tofu and the vegetables into mouth-sized pieces. When the paste releases a nice smell, add the tofu and the vegetables, and cook the vegetables briefly until they start to become soft. Add the tamari and stock cube, while maybe adding a bit more water, to create a sauce with the paste, and throw in the cut-up lime leaves. Cook for another 2-3 minutes and serve over Basmati rice.
Kaffir lime leaf curry
By Dieter
3 T sunflower oil / Sonnenblumenöl
1 T toasted sesame or peanut oil / Gerostet Sesamöl oder Erdnussöl
1 T coriander powder / Korianderpulver
1 T salt / Salz
1 piece of ginger (half the size of the tofu) / Ingwerwurzel (halbe Große vom Tofu)
2 small chilis / kleine Chilischoten
2 potatoes / Kartoffeln
1 pack smoked tofu / geräucherter Tofu
1 C peas / 1 Tasse Erbsen
1/2 C ananas / halbe Tasse Ananas
5 dried Kaffir lime leaves / 5 getrocknete Kaffir-Limettenblätter
Wash the potatoes, cut into squares, and boil for ~10 minutes. Heat up the oil in a large pan and add the ginger, coriander powder, and salt. When the oil is hot, add the chilis, potatoes, tofu, peas, and pineapple. Stir through until everything is well covered in the oil and warm. Break the lime leaves into small pieces and stir under. Briefly let heat through so all the flavours can combine.
Wasche die Kartoffeln, schneide sie in kleine Stücke, und koche sie für ca 10 Minuten. Erhitze das Öl auf mittlerer Stufe in einer grossen Pfanne und gib den Ingwer, das Korianderpulver, und das Salz hinzu. Wenn das Öl heiss ist, gib die Chilis, Kartoffeln, Tofu, Erbsen, und Ananas hinzu. Rühre gut bis das Öl alles bedeckt und alle Zutaten gut warm sind. Zerbröckel die Limettenblätter in kleine Stücke und rühr sie unter. Alles kurz durcherhitzen so dass sich die Aromen verbinden können.
