My mom used to make this recipe when when I was a kid and we had company over for dinner, but I have to give credit where credit is due - the recipe originates from the More-With-Less (World Community) Cookbook. However, I seldom follow a recipe exactly as printed; I usually end up deviating from the cooking instructions and adjust according to what I have on hand and the nutrition results I'm looking for. This time, I edited several of the ingredients to fit within my personal LEAP program so I could enjoy a flavorful recipe without compromising the digestive wellness I've attained with LEAP. I'm not one to brag, but I must say the finalized product was exceptional! Here's the main template, and you can play around with some of the ingredients, if desired, to meet your personal food preferences/needs. Don't allow the various steps and ingredients intimidate you - it's actually very easy to make. Hint: don't cut back on the seasonings and spices so dish is brimming with flavor, as intended!
- 2 Tbsp cold-pressed, extra virgin olive oil or avocado oil (or garlic-infused oil)
- 2 onions or leeks, finely chopped (I used the green stems of spring onions. Chives are another option if you are in Phase 6 of LEAP.)
- 1-2 cloves minced garlic (or use garlic-infused oil)
- 2 Tbsp pure lemon juice
- 2-4 tsp. curry powder, or make your own: cumin, turmeric, mustard powder, paprika, and black pepper
- 1 cup tomato puree or pureed red pepper
- Potato starch or cornstarch for thickening agent (optional)
- 1 tsp. sea salt
- 1-2 cups suitable broth (homemade preferable) or pure water
- 2 lbs. extra lean round beef cubes, fish of choice, chicken, or tofu
- 16-ounce can garbanzo beans or lentils, drained and rinsed
- Quinoa or brown rice
Marinated Chopped Salad
- 1/2 cup chopped onions (can use leeks, green stems of spring onions, or chives, according to preference)
- 1-2 cups diced tomatoes
- 1 cup chopped cucumbers
- 2-3 Tbsp white vinegar or lemon juice
- 1/2 tsp sea salt
- 1 cup chopped green bell pepper (optional)
- 1 cup finely chopped celery (optional)
- Chopped parsley (optional)
- Your choice of: sunflower seeds, peanuts, slivered almonds, pineapple tidbits, diced apples, shredded coconut, rasins, and/or chopped hard-boiled eggs
1) Chop green portion of spring onion stems (or leeks or chives) and garlic. Sauté in deep skillet with oil on stovetop over medium heat.
2) In a small bowl, mix white vinegar (or lemon juice) and spices.
3) Puree red bell pepper(s) in food processor or high-performance blender or use tomato puree instead (I like the Cento brand because it only contains 1 ingredient: vine-ripened tomatoes). Add pureed red bell pepper(s) or tomatoes to curry mixture in skillet. Note: If using pureed red bell pepper in place of tomato puree, adding potato starch or cornstarch to sauce will make it thicker.
4) Add sea salt and broth or water to curry mixture. I used leftover homemade chicken broth that I made from an organic chicken we had the previous day. Add a can of drained, rinsed garbanzo beans or lentils.
5) Let curry mixture simmer for about 2-3 hours for beef, 90 minutes for chicken, and 20 minutes for fish and precooked meats or tofu. Or, you can skip this step and allow the curry mixture to cool, refrigerate overnight, and then put on low in the Crock Pot the next morning so it's ready to serve the next afternoon (with intense marinated flavor).
6) Combine preferred "Marinated Chopped Salad" ingredients (food ideas listed above) in bowl and refrigerate until serving. This tastes best when refrigerated for several hours or overnight.
7) Cook brown rice or quinoa.
8) Before you are ready to serve the meal, place quinoa or brown rice, curry protein mixture, "Marinated Chopped Salad", desired nuts/seeds, fruits, and other toppings in individual bowls. Guests select which toppings they desire for an unforgettable dining experience that is sure to please everyone! 🍴