ltcartwright
10-22-2008, 12:24 PM
My SAD husband wanted curry, so I made this up so that I didn't have to be tempted to eat his. My SAD sister came by when I popped this into the dehydrator and she said, "That looks good, I'd eat that." That means a lot since she's anti-vegetables! I was able to take a picture so here's the photo and the recipe.
http://i286.photobucket.com/albums/ll116/druggy123/Picture024.jpg
Caribbean Vegetable Curry
(Serves 2) can be eaten w/out dehyd if desired
Ingredients:
1 clove garlic (pasted on cutting board with sea salt)
1/4 c oil (I used cold-pressed Olive oil)
1t curry powder (use more if desired)
1/4t cinnamon (use ground or grate fresh from stick)
1/4t sea salt & 1/4t black pepper
1/2 sm chili (or small amounts of habanero or scotch bonnet)
1/2 lime, small juiced
1/4t thyme, fresh PLUS 1/8t ground thyme
2t honey
1/8c fresh coconut water (for extra flavor, use raw coconut milk)
1/2c chickpeas (I didn't use raw, but you can)
1/2 small onion
1/4c each of the following: carrots, white potato, pumpkin (calabaza), cabbage red & green, zucchini, squash, bell peppers red & green - USE ANY OTHER VEGETABLES YOU LIKE - the total yield should be 1.5c to 2c of veggies (use more if desired).
Method:
Curry Sauce: paste (http://images.google.bs/imgres?imgurl=http://www.apartmenttherapy.com/uimages/kitchen/2008_07_14-GarlicPaste2.jpg&imgrefurl=http://www.thekitchn.com/thekitchn/tips-techniques/recipe-diy-garlic-paste-056087&h=350&w=540&sz=77&hl=en&start=3&um=1&usg=__bhSnwao9vELNqqxhxoOjcnfcQhY=&tbnid=EycZai3RRSljtM:&tbnh=86&tbnw=132&prev=/images%3Fq%3Dhow%2Bto%2Bpaste%2Bgarlic%26um%3D1%26 hl%3Den%26client%3Dfirefox-a%26channel%3Ds%26rls%3Dorg.mozilla:en-US:official%26sa%3DN) garlic using sea salt, add to large bowl with oil, cinnamon, curry, salt and pepper, hot pepper, lime juice, honey and fresh and ground thyme. Whisk together and slowly stream in the coconut milk or water (I didn't have any, so I used regular water). Set sauce aside and begin to prepare vegetables.
Vegetables: Cut the veggies up spoon-sized/ bite-sized.
Add chopped vegetables in large bowl with the curry sauce, mix with hands using rubber gloves until all veggies are well coated with sauce (some liquid should be at the bottom, so add more coconut water/milk if its too dry). You can let this sit at room temp, or in the oven turned off until the vegetables soften a little and eat as is.
In Dehydrator: Place curried veggies in a container, then drizzle the extra liquid over the veggies, place in dehydrator on high for 10mins, then turn to low (110deg) until you like the way it looks. The photo above was the curry just going into the dehydrator), I'll edit the photo with the finished product tonight.
Optional Toppings: Cut up coconut meat (young), chopped up avocado, chopped up chili/hot pepper. You can make a rice substitute to eat this along with, if desired.
http://i286.photobucket.com/albums/ll116/druggy123/Picture024.jpg
Caribbean Vegetable Curry
(Serves 2) can be eaten w/out dehyd if desired
Ingredients:
1 clove garlic (pasted on cutting board with sea salt)
1/4 c oil (I used cold-pressed Olive oil)
1t curry powder (use more if desired)
1/4t cinnamon (use ground or grate fresh from stick)
1/4t sea salt & 1/4t black pepper
1/2 sm chili (or small amounts of habanero or scotch bonnet)
1/2 lime, small juiced
1/4t thyme, fresh PLUS 1/8t ground thyme
2t honey
1/8c fresh coconut water (for extra flavor, use raw coconut milk)
1/2c chickpeas (I didn't use raw, but you can)
1/2 small onion
1/4c each of the following: carrots, white potato, pumpkin (calabaza), cabbage red & green, zucchini, squash, bell peppers red & green - USE ANY OTHER VEGETABLES YOU LIKE - the total yield should be 1.5c to 2c of veggies (use more if desired).
Method:
Curry Sauce: paste (http://images.google.bs/imgres?imgurl=http://www.apartmenttherapy.com/uimages/kitchen/2008_07_14-GarlicPaste2.jpg&imgrefurl=http://www.thekitchn.com/thekitchn/tips-techniques/recipe-diy-garlic-paste-056087&h=350&w=540&sz=77&hl=en&start=3&um=1&usg=__bhSnwao9vELNqqxhxoOjcnfcQhY=&tbnid=EycZai3RRSljtM:&tbnh=86&tbnw=132&prev=/images%3Fq%3Dhow%2Bto%2Bpaste%2Bgarlic%26um%3D1%26 hl%3Den%26client%3Dfirefox-a%26channel%3Ds%26rls%3Dorg.mozilla:en-US:official%26sa%3DN) garlic using sea salt, add to large bowl with oil, cinnamon, curry, salt and pepper, hot pepper, lime juice, honey and fresh and ground thyme. Whisk together and slowly stream in the coconut milk or water (I didn't have any, so I used regular water). Set sauce aside and begin to prepare vegetables.
Vegetables: Cut the veggies up spoon-sized/ bite-sized.
Add chopped vegetables in large bowl with the curry sauce, mix with hands using rubber gloves until all veggies are well coated with sauce (some liquid should be at the bottom, so add more coconut water/milk if its too dry). You can let this sit at room temp, or in the oven turned off until the vegetables soften a little and eat as is.
In Dehydrator: Place curried veggies in a container, then drizzle the extra liquid over the veggies, place in dehydrator on high for 10mins, then turn to low (110deg) until you like the way it looks. The photo above was the curry just going into the dehydrator), I'll edit the photo with the finished product tonight.
Optional Toppings: Cut up coconut meat (young), chopped up avocado, chopped up chili/hot pepper. You can make a rice substitute to eat this along with, if desired.