Tag: Healthy

Sri Lankan Egg Curry

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This mildly spiced egg curry is perfect at any meal with some flatbread, be it roti, naan, or even buttered sourdough. Top off your toasted bread and jammy eggs with a dollop of seeni sambol, and you’ve got the perfect bite.

Ingredients:

For the eggs:

  • 6 large ggs
  • 2 teaspoons coconut oil
  • 1/2 red onion, peeled and thinly sliced
  • 2 garlic cloves, peeled and sliced
  • 2 tomatoes, diced
  • 1 4-inch piece pandan leaf (optional)
  • 1/2 cup water
  • 2 teaspoons Sri Lankan roasted curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 cup coconut milk
  • 1 teaspoon salt, or to taste

For the temper:

  • 1 tablespoon coconut oil
  • 8 fresh curry leaves
  • 1/2 teaspoon brown mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 1 green chili, sliced
  1. Soft boil your eggs: fill a medium saucepan with water bring to a boil over medium-high heat. Carefully lower the eggs into the water and cook for 6 1/2 minutes, maintaining a gentle boil. Get a bowl filled with ice water ready, and when the eggs are cooked, transfer the eggs with a slotted spoon to the bowl of ice water. Once the eggs have cooled, peel the eggs and set aside.
  2. Make the curry: Heat the oil over medium-high heat in a medium frying pan and add the onions. Fry for 4 minutes, until the onions become translucent. Add the garlic, tomatoes, and pandan leaf, if using. Cook, stirring, for 2-3 minutes, until the onion begins to brown, then add the water, curry powder, and turmeric. Mix and cook for 2-3 minutes, then stir in the coconut milk and bring to a simmer. Simmer for about 7 minutes, stirring constantly, until slightly thickened and glossy. Season with salt and remove from heat.
  3. Make the temper: Heat the oil in a small frying pan over medium-high heat. Add the curry leaves, mustard seeds, fenugreek seeds, and green chili. Fry for 1-2 minutes until everything is fragrant. Remove from heat.
  4. Before serving, gently reheat the curry and add the eggs, stirring carefully to coat them in the curry for about 2 minutes. Pour the temper on top of the curry and serve.

Silken Tofu with Avocado and Furikake

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I stan soft tofu. Soft tofu with mushrooms, chilled soft tofu with a spicy soy sauce, soft tofu in dessert, it doesn’t matter. My current favorite is this: a super-simple block of soft tofu with creamy avocado and crunchy bits of furikake. I’m not sure what’s faster : the amount of time to make this dish or the amount of time it takes for me to devour it.

Ingredients:

  • 1 14-ounce block silken tofu
  • 1 avocado, peeled and thinly sliced
  • 3 tablespoons soy sauce
  • 2 teaspoons lime juice
  • 1 teaspoon olive oil
  • 1 1/2 tablespoons furikake
  1. Cut the tofu into 1/2-inch-thick slices and arrange them on a plate. Shingle the avocado slices across the top of the tofu. Drizzle with the soy sauce, lime juice, and oil, then sprinkle with furikake. Serve immediately.

Turkey Bacon and Asparagus Fried Rice

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I know what you’re thinking, but listen, I’m not here for any turkey bacon slander. It’s salty, crispy, and savory: what’s not to love? Stir-fried with asparagus, they make an unlikely but deeply delicious pairing in this quick and easy fried rice. Don’t knock it until you’ve tried it.

Ingredients:
  • 1/2 pound chopped turkey bacon
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 small onion, finely diced
  • 3 eggs
  • 2 tablespoons avocado oil
  • 1 1/2 cups asparagus, cut into 1-inch pieces
  • 4 cups cold leftover steamed rice
  • 2 tablespoons soy sauce
  • 1/4 cup chopped green onions
  • 1/2 teaspoon pepper
  1. In a wok or large skillet, heat 1 tablespoon of the oil and cook the turkey bacon over medium-high heat, flipping the turkey bacon every few minutes to evenly brown. After a few minutes, once the turkey bacon is cooked through and crispy, remove from the skillet but do not wipe the skillet clean.
  2. Sweat the ginger, garlic, and onion in the skillet until they become translucent and aromatic, about 1 minute.
  3. Crack the eggs into a medium bowl, and stir them to break the yolks. Pour the eggs into the skilled and quickly stir to cook. While the eggs are still a little runny, push them to the side of the skillet. Add the remaining avocado oil to the center of the skillet and add the asparagus, stir-frying it in the oil for about 1 minute, then push it next to the eggs.
  4. Turn the heat to high and add the rice to the skillet, breaking up clumps with a wooden spoon. Once the rice becomes loose, mix and fold the eggs and asparagus into the rice. Drizzle the soy sauce into the skillet, and continue to stir-fry. Add the reserved turkey bacon and green onions and season with black pepper and serve.

Sweet Potato “Toast” with Bananas and Almond Butter

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These “toasts” may not be beautiful but they’re the perfect breakfast: both dense in nutrients and sweetly satisfying. Bake the sweet potatoes ahead of time and this dish comes together in minutes. This recipe makes enough for four people but feel free to scale up or down depending on your preference.

Ingredients:
  • 2 large sweet potatoes (skin on), cut crosswise into 1 1/2 inch-thick slices
  • 1 teaspoon avocado or coconut oil
  • Pinch of sea salt
  • 4 teaspoons almond butter
  • 1 banana, sliced into rounds
  • Pinch of ground cinnamon
  1. Preheat the oven to 400F degrees and line a rimmed baking sheet with parchment paper.
  2. Place the sweet potato slices on the baking sheet and toss with the oil and salt. Roast for 15 minutes, then flip over the slices and cook for 15 more minutes, or until lightly browned and tender. Let cool for 10 minutes.
  3. Top each slice of sweet potato with a heaping teaspoon of almond butter, banana slices, and a pinch of sea salt and cinnamon.

Chicken Keema

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Don’t be deterred by the long ingredient list for this super flavorful and aromatic ground chicken curry. You can make it ahead of time and the flavor only gets better in the fridge overnight. Serve it with rice, yogurt, and some fresh herbs on the side for the perfect meal.

Ingredients:
  • 1 teaspoon to 1 tablespoon Kashmiri chili powder (depending on how spicy you want your keema to be)
  • 1/4 cup olive oil
  • 1 pinch asafetida powder
  • 2 serrano or bird’s eye chiles
  • 1 bay leaf
  • 4 curry leaves
  • 1 tablespoon dried fenugreek leaves
  • 2 teaspoons ground turmeric
  • 1 cup chopped yellow onion
  • 2 tablespoons chopped fresh ginger
  • 4 garlic cloves, peeled and minced
  • 2 cups chopped tomatoes
  • 1 tablespoon salt
  • 1/2 cup plain Indian or Greek yogurt
  • 1 cup frozen green peas
  • 2 pounds ground chicken
  • 6 teaspoons butter
  • 1 tablespoon black pepper
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground cumin
  • 1 tablespoon garam masala
  • 1/4 cup chopped cilantro
  1. Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the asafetida power, serrano chiles, bay leaf, curry leaves, dried fenugreek, 1 teaspoon of the turmeric, and the onion. Stir everything together and saute until the onion is softened, about 5 minutes.
  2. Add the ginger and garlic to the pot. Saute until they begin to turn golden, about 5 minutes, then add the tomatoes and 1 1/2 teaspoons of the salt. Reduce the heat to low and cook for 5 more minutes. Remove from the heat.
  3. Transfer the onion and spice mixture to a food processor. Reserve the pot. Add the yogurt to the food processor and pulse until a paste is formed, about 30 seconds. Set aside.
  4. Place the peas in the reserved pot over medium heat. Cook the peas until they are thawed, about 1 minute. Add the ground chicken and 1 cup of water, stirring well, then add the butter and cook until it is melted, about 5 minutes.
  5. Add the remaining teaspoon of turmeric and the Kashmiri chili powder to the chicken. Stir everything together, cover the pot, then reduce the heat to low. Cook for 10 minutes.
  6. Stir in the black pepper, cinnamon, cumin, and remaining 1 1/2 teaspoons salt. Stir in the yogurt paste. Cook, covered, for 10 minutes more.
  7. Stir in the garam masala and remove the pot from the heat. Garnish with cilantro and serve.