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Weekday dinner inspiration: Indian Potato and Bean Curry recipe and more

Mon | Make it spicy

Black Bean and Corn Tostadas with Guacamole and Spicy Sour Cream will wake up taste buds tonight. Heat a can of drained and rinsed black beans, smashing them slightly; add a can of drained corn, plus a teaspoon of ground cumin and a can of undrained mild chilies. When hot, load on tostada shells (or tuck in taco shells) and garnish with shredded cheese, guacamole and a dollop of Breakstone's new chipotle sour cream.

Tues | A Southern twist

Greek Grits is a fusion dish that can be served in a bowl. Tarpon Springs meets New Port Richey comfort food? Pile some cooked grits in a bowl and top with grape tomatoes that have been sauteed in olive oil with chopped garlic and fresh basil. Stir in some kalamata olives and a can of rinsed and drained garbanzo beans, heat through and top the grits. Garnish with lots of feta crumbles and a big squeeze of fresh lemon juice.

Wed | Subcontinent stew

Palm Harbor cooking instructor Surinder Dhaliwal shares her simple recipe for Indian Potato and Bean Curry (recipe below). It's powered by pungent spices, including the blend garam masala, which is now available at many grocery stores. Serve it with naan or substitute pita if you can't find the Indian flat bread.

Thurs | Nurturing nourishment

Red Bean and Barley Soup is a satisfying meal. In a saucepan, saute diced celery, onion and garlic in olive oil. Add 7 cups vegetable broth and bring to a boil. Pour in 1 cup quick-cooking barley. Reduce heat and simmer for 15 minutes. Add 2 cans drained and rinsed kidney beans and 3 cups torn spinach leaves. Serve with crunchy croutons floating on top and/or grated Parmesan.

Fri | Hawaiian punch

Teriyaki Portobello Burgers get more zing with a slice of pineapple on top. Marinate portobello mushrooms in teriyaki sauce for about 15 minutes. In a skillet, saute sliced onions in olive oil on medium heat for about 10 minutes, stirring frequently. Push onions to the side of pan. Drain the mushrooms and add to pan, cooking about 5 minutes per side. Add the pineapple slices to warm. Pile it all on split buns and serve with baked potato wedges or Archer Farms Szechuan barbecue baked potato chips (find them at Target).


Indian Potato and Bean Curry

3 tablespoons vegetable oil

1 large cinnamon stick

2 bay leaves

6 cloves

1 teaspoon cumin seeds

3 tablespoons minced ginger, plus more for garnish

3 tablespoons minced garlic

1 teaspoon turmeric

1 teaspoon cayenne pepper

1 ½ teaspoons salt or to taste

2 teaspoons ground coriander

6 to 8 small red potatoes, unpeeled, cleaned and quartered

1 ½ pounds fresh green beans cut into 1-inch lengths

1 teaspoon garam masala (see note)

Chopped cilantro, for garnish

Heat oil in a large, heavy nonstick skillet or wok. Add cinnamon, bay leaves, cloves and cumin seeds; cook for 30 seconds

Add ginger and garlic and cook for 1 minute. Add turmeric, cayenne pepper, salt, coriander and 2 teaspoons water; cook for 30 seconds. Add potatoes and green beans. Mix well with spices, reduce heat to medium-low, cover and cook for 15 to 20 minutes or until potatoes are tender.

Stir in garam masala. Cover and let the vegetables sit for 5 minutes. Garnish with fresh cilantro and 1 teaspoon grated ginger.

Serve with Indian bread such as naan or roti, or pita bread.

Serves 4.

Note: Garam masala is an Indian spice blend of ground cumin seeds, coriander seeds, cardamom seeds, black peppercorns, whole cloves and nutmeg, among other spices.

Source: Surinder Dhaliwal,

Palm Harbor cooking instructor

Weekday dinner inspiration: Indian Potato and Bean Curry recipe and more 08/23/11 [Last modified: Tuesday, August 23, 2011 4:30am]
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