Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Hurry and Make Some Curry

The spices that are featured in this Thai vegetable curry—turmeric, cumin, paprika, cinnamon and ginger—are common to the Sephardic kitchen.



Thai Vegetable Curry

1/4 cup extra virgin olive oil

2 yellow onions, finely chopped

6 cloves garlic, minced

1 inch fresh ginger, grated

4 tablespoons curry powder

1 teaspoon turmeric

1 teaspoon paprika

1/2 teaspoon coriander

1/2 teaspoon cinnamon

1 can of full fat coconut milk

2 cups of water

2 tablespoons parve chicken consommé

1 tablespoon sugar

1 teaspoon kosher salt

1/4 teaspoon pepper

14oz cherry tomatoes

1 small butternut squash, chopped in a 2 inch dice

1 cauliflower, chopped into florets

2 cups frozen green peas

1 14oz garbanzo beans, drained and washed

1/2 cup cashews

1 bunch basil, Washed

In a large pot, warm oil over medium heat, then add onions and sauté until they are translucent.

Add garlic, ginger, curry powder, turmeric and paprika and sauté for 2 to 3 minutes.

Add coconut milk and water, stir well and bring to a high simmer.

Add consommé, sugar, salt and pepper, cherry tomatoes, butternut squash and cauliflower, stir well and bring to a boil.

Lower heat and simmer for 20 to 25 minutes.

Just before serving, add peas, garbanzo beans, cashews and basil leaves and cook for 5 minutes.

Serve over jasmine or basmati rice.



Eggplant curry

¼ cup olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 inch fresh ginger, grated
4 tablespoons curry powder
2 tablespoons tomato paste
1 can full fat coconut milk or cream
1 cup water
1 tablespoon parve chicken consommé
2 medium eggplants, cubed and salted
1 cup cherry tomatoes
2 medium sweet potatoes, cubed
4 medium zucchini, sliced into ½ inch rounds
1 granny smith apple, peeled and cubed.
1 bunch lemon basil, finely chopped
Salt and pepper to taste

In a large pot, warm oil over medium heat, add onions and sauté until they start to turn golden.

Add the garlic, ginger, curry powder, and sauté for 2 minutes.

Add the tomato paste and sauté for 2 more minutes.

Add the eggplant and sauté until it turns translucent, keep stirring.

Add the rest of the vegetables and coat in spices.

Add the water and coconut milk, cover and simmer for 30 minutes.

Add the basil, salt and pepper to taste.

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