Indian-Spiced Roasted Brussels Sprouts with Onions

I'm making up for lost time using my one and only Indian cookbook. See last week's post on Chicken Tikka Skewers.

With those Chicken Tikka Skewers, I made the roasted Brussels sprouts also in Indian-Inspired Gluten-Free Cooking but with some tweaks. I added onions, because we love to roast onions with our Brussels sprouts, and upped the spices.

XOXO,
Amy

Indian-Spiced Roasted Brussels Sprouts with Onions
Adapted from Indian-Inspired Gluten-Free Cooking

2 tablespoons olive oil, divided
1/2 teaspoon ground cumin
1 heaping teaspoon garam masala
1/4 teaspoon salt
1 pound Brussels sprouts, trimmed and cut in half
1 large sweet onion, cut into large pieces

Preheat oven to 425 degrees.

In a large bowl, combine 1 tablespoon olive oil and all of the spices and salt. Add Brussels sprouts and onion chunks and toss until coated with spice mix. Place vegetables on a baking dish (lightly sprayed with vegetable oil). Sprinkle remaining 1 tablespoon of vegetable oil over vegetables and roast until nicely browned, about 15-20 minutes.

Chicken Tikka Skewers

You know you have too many cookbooks when you realize you've forgotten about some really good ones you haven't even tried yet. This happened to me recently when I saw my copy of Indian Inspired Gluten-Free Cooking staring back at me as if I'd never laid eyes on it before. Sssh, don't tell my BFF and fellow bringer of hot dinner Andrea; it was a gift from here MORE THAN A YEAR AGO.

OK, so new year, new goals, and one of mine is to use all of my cookbooks more.

With my one and only Indian cookbook, I decided to start with the Chicken Tikka Skewers, because my children recently discovered they love chicken tikka masala at one of our favorite Indian restaurants in Charlotte.

I also appreciated this dish because it goes with another goal: eating lighter. No sauce, no rice required. Next week, I'll tell you all about the side dish I made: Indian-spiced Brussels Sprouts.

XOXO,
Amy

Chicken Tikka Skewers
Adapted from Indian Inspired Gluten-Free Cooking

PROTEIN
4 boneless chicken breasts, cut into bite-sized chunks

MARINATE
1/2 teaspoon cayenne pepper
1/2 teaspoon cardamom
1/2 teaspoon curry powder
1/4 teaspoon salt (plus more to taste)
1 tablespoon fresh lemon juice
1/2 tablespoon fresh grated ginger
3-4 garlic cloves, minced

EQUIPMENT
8 (6-inch) wooden skewers, soaked in water for 30 minutes.

Whisk marinade ingredients together in bowl and add cubed chicken. Cover and refrigerate for 30-60 minutes.

Preheat broiler to 500 degrees. Line a baking sheet with foil and spray lightly with olive or vegetable oil.

Thread chicken pieces onto skewers, leaving about 1/4-inch space between piece to allow for even cooking. Place skewers on lined baking sheets. Spray chicken lightly with oil.

Broil for 20-25 minutes, turning halfway through.

Slow Cooker Vegan Indian Lentil Stew

For Sunday dinner, I often make a crockpot meal. I love walking into our house after Sunday evening Mass to the smell of a warm dinner that's ready to go. This is one of my favorite stews. It hit the spot last night and will again today when I eat some of the leftovers. Plus, few things smell better simmering away than a stew with garam masala.

XOXO,
Amy

Slow Cooker Vegan Indian Lentil Stew
2 tablespoons coconut oil
4 shallots, diced
8 cloves garlic, minced
1 green pepper, finely chopped
1 cup dried French green lentils
6 carrots, diced
2 14-ounce cans of diced tomatoes (I used no salt added variety.)
2 14-ounce  cans of garbanzo beans, drained
2 cups vegetable broth (Add more for thinner stew.)
2 teaspoons garam masala
Salt and pepper to taste

In large skillet, heat coconut oil over medium heat. Add shallots, garlic and peppers. Sauté for 5 minutes and then add to slow cooker. Add all of the the other ingredients. Cook on low for 6 to 8 hours. Serve with bread or crackers, if you like.

Eggplant & Green Pea Curry

My husband and I enjoy Indian food way more than our boys, so it's nice to be able to make it at home when we get a craving.

This curry is healthy, gluten-free and full of flavor – and it uses one of my favorite vegetables: eggplant. (See my recipes for Baba Ghannouj and Grilled Eggplant Salad.)

The dish is a spin-off of a recipe from one of my go-to cookbooks: Indian-Inspired Gluten-Free Cooking. It works well as a side or a main course.

You can make this meal spicier if you prefer, but I like it mild. I often cook the eggplant in advance so that when I prep the entire meal the main ingredient is ready to go.

Mangia! Mangia!
Andrea

Eggplant & Green Pea Curry

2 medium eggplants
2 tablespoons olive oil
1 teaspoon cumin seeds
1 1/2 cups chopped onion
1 cup finely chopped tomato
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced or grated fresh ginger
3/4 teaspoon coriander
3/4 teaspoon ground cumin
1/2 teaspoon garam masala (Indian spice blend)
3/4 teaspoons turmeric
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper (optional)
1 cup frozen peas
4 tablespoons fresh chopped parsley for garnish

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Cut eggplants in half lengthwise. Spray with cooking spray or rub on all sides with some oil. Place eggplants cut side down on prepared baking sheet and bake for 40 minutes to 1 hour, or until eggplants look shriveled and are very soft all the way through. Remove from oven and let cool.

When cooled, remove pulp from skin and mash in a bowl. (You can either peel the skin away from the pulp or scoop the flesh out.) Set aside. If preparing in advance, place mashed eggplant in a covered container and store in refrigerator.

Heat oil in a large skillet over medium-high heat. Add cumin seeds and cook, stirring, until seeds become almost dark brown.

Add onion, tomato, garlic and ginger and cook while stirring for 2 minutes.

Add turmeric, coriander, ground cumin, garam masala, salt and cayenne pepper if using. Cook and stir for 3 minutes.

Add eggplant and peas. Stir to combine. Cover pan and cook for about 5 minutes. Sprinkle with fresh parsley. Serve with rice.

P.S. The last time I made this eggplant curry I paired it with chicken in yellow curry sauce. I tried Kroger's Indian Inspirations Yellow Curry Sauce and it was surprisingly delicious! I recommend giving it a try.