Red Curry Vegetable Risotto

2 cups basmati rice (I know, others love arborio, I find it too sticky)
1/2 c broccoli florets
1/2 c cauliflower florets
1 small yellow onion, diced
3 Tbsp olive oil
1/2 c frozen peas
1 cup zucchini cut in 1/2 inch chunks
1 jalapeno, seeds and pith removed, diced as small as possible
3 green onions, sliced
2 Tbsp curry powder
2 Tbsp red curry paste
3 ish cups of good quality (I use no salt) chicken stock
1/2 c cream
1/4 c butter

In one pot, heat the stock to almost boiling, add the curry powder and curry paste.  Keep the stock on a med-high heat.

In a large frying pan, heat the olive oil and add the broccoli, cauliflower, onions, and saute for about 5 minutes.  Add rice and toast the rice for about 5 minutes.  Add the stock mixture, a ladle (or so) at a time, and stir while the stock evaporates into the rice.  Test the rice after about 10 minutes.  When it's nearly cooked (al dente), add the remaining vegetables and the jalapeno.   Stir 2 or 3 minutes - and add the cream and butter to finish.  Adjust the stock to your preference of the amount of liquid.   Adjust the curries to your taste - I like a bit of bite...you might prefer less.  Salt and pepper to taste.  Note that curry does require a bit more salt than you'd normally use!  Sprinkle green onions and serve!

Also note that you can use whatever vegetables you have in the fridge...make sure that if you're using tougher veg (carrots, parsnip, etc) add them at the beginning - and for softer vegetables (mushrooms, spinach) add them at the end.  You could also add leftover steak or chicken or pork.  Anything goes in this freestyle risotto!

Lentil and Kale Korma on Toasted Basmati Rice

1 Tbsp canola oil
1/2 medium onion, diced
1 tsp fresh grated ginger
1 large garlic clove, minced
3/4 cup salt free tomato sauce
3/4 cup salt free chicken stock
2 Tbsp peanut butter
2 Tbsp curry powder
1 can pea lentils, drained and rinsed
1/2 cup whole (small) mushrooms
1 small zucchini, 1/2 inch pieces
1 cup chopped kale leaves (stems removed)
1/4 c heavy cream
1 Tbsp unsalted butter
4 or 5 good dashes of Frank's Red Hot (or to taste)
3 Tbsp unsalted cashew pieces
salt to taste

Saute onion, ginger, garlic in the canola oil for 3 or 4 minutes.    Add the tomato sauce, chicken stock, peanut butter, curry powder and mix well.  When up to temperature, add lentils, mushrooms, zucchini, and kale and simmer for 8-10 minutes - until kale is tender.  Add the cream and butter and hot sauce (and salt) and bring back up to a simmer.  Serve over toasted cooked basmati rice and finish with cashews.

Chicken Korma with Kale and Asparagus

Ingredients

• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 carrot, cubed
• 1 fresh jalapeno pepper, seeded and diced
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 5 boneless and skinless chicken thighs, trimmed and cut in 1 inch pieces
• 3 tablespoons unsalted cashews pieces
• 1 (4 ounce) can tomato sauce
• 1/2 c chicken stock
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 2 cups fresh kale, chopped
• 8-10 asparagus spears, cut in 1 inch pieces
• 3 Tbsp peanut butter
• 3 good dashes of hot sauce

Directions

1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in garlic, and continue cooking 1 minute. Add chicken and all vegetables, except kale, jalapeno, and asparagus, and saute about 5 minutes.  Add tomato sauce, chicken stock, peanut butter, hot sauce, and season with salt and curry powder. Taste and adjust seasoning (curry, salt, hot sauce) to your preference.  Cook and stir 10 minutes
2. Fold in jalapeno, kale and asparagus, and cook approximately 3 minutes.  Serve over rice and garnish with cashew pieces.