Curry Fried Rice with Mango & Pineapple

Last week, I bought a little container of mango powder at a spice store here in Amsterdam. It’s called De Volkskruidentuin, if you ever want to go there. I’ve been wanting to use it since, but I wasn’t sure on what yet. And then I remembered one of the dishes we ate quite often while we were in Thailand. Both Pieter and I loved the curry fried rice serve in a pineapple boat. So I thought of making my own version. If you can’t find the mango powder, don’t worry. This dish still has plenty of flavor from all the other spices. I made the coconut rice the night before, so keep that in mind if you have the time.

This dish serves 2 as a main course and 4 as a side dish.

Ingredients:

For the coconut rice:

1 ½ cup of rice

1 ½ cup of coconut milk

1 ½ cup of boiling water

Pinch of salt

For the fried rice:

3 tablespoons of vegetable oil

1 tablespoon of finely chopped ginger

1 cup of cashew nuts, coarsely chopped

1 large sweet pepper, finely chopped (you can also use a bell pepper instead)

½ a teaspoon of onion powder

½ a teaspoon of garlic powder

1 teaspoon of hot curry powder

1 teaspoon of mango powder (optional)

1 teaspoon of lemongrass powder

1 teaspoon of kaffir lime leaf powder

1 tablespoon of Thai shrimp chili paste

1 teaspoon of salt

1 cup of fresh pineapple, finely chopped (reserved from the pineapple for serving)

1/3 cup of raisins

1 tablespoon of brown sugar

1 teaspoon of fish sauce

Juice of half a lime

3 tablespoons of chopped coriander

Extras:

1 whole pineapple

1 tablespoon of freshly chopped Thai basil (optional)

Chopped coriander for serving

Lime wedges for serving

 

It is better to make the rice the night before if you can. Place the rice, coconut milk, water and salt in a medium pot over the lowest heat. Give it a good stir and cover it. Let it cook for about 15 minutes. Then let it sit covered for 15 minutes. Then remove the lid and allow the rice to cool down. Once cold, keep it in the fridge until ready to use.

To prepare the pineapple boats, slice the pineapple in half lengthwise. Remove the flesh with a spoon and discard of the core. Save half of the flesh for the stir fry. I ate the remaining pineapple while I was cooking. I just can’t resist it, it’s one of my favorite fruits and this one was so sweet.

Place all of the ingredients for the fried rice in a large pan except for the coconut rice, lime juice and coriander. Cook for about 5 minutes on medium heat, while stirring. Then add the lime juice, cold coconut rice and chopped coriander. Stir-fry for about 2 minutes till everything is mixed together.

Serve the fried rice on the prepared pineapple boats. Add some chopped coriander and Thai basil. Serve with a wedge of lime and enjoy!

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Harissa & Turmeric Roasted Aubergine with Cashew & Sumac Crumbs

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It’s been a while since I’ve cooked with harissa so I decided to use it as the base for these roasted aubergines. For extra flavor, I added turmeric, dried oregano and celery salt. For some crunch, I made some sumac flavored crumbs with cashews and bread. A delicious and very healthy vegetarian meal!

This recipe serves 2.

Ingredients:

2 small aubergines, sliced lengthwise (about 1.5cm thick)

100grs of harissa

2 teaspoons of turmeric

8 tablespoons of olive oil

2 tablespoons of dried oregano

2 tablespoons of apple cider vinegar

1 teaspoon of celery salt

For the cashew & sumac crumbs:

4 slices of crusty bread, chopped

¾ cup of chopped cashews, unsalted

4 tablespoons of olive oil

2 tablespoons of sumac

Salt to taste

Pinch of garlic powder

Extras:

6 tablespoons of chopped chives

Edible flowers (optional)

 

Preheat your oven to 180C/350F. Line a baking sheet with parchment paper.

In a small bowl, mix the harissa, turmeric, olive oil, dried oregano, apple cider vinegar and celery salt.

Brush both sides of the sliced eggplants with the sauce. Place the sliced aubergine in a single layer on the prepared baking sheet. Roast for 40 minutes.

While the aubergine is roasting, start making the crumbs. Place the olive oil in a pan over medium heat. Once it is hot, add the chopped bread, cashews, sumac, salt and garlic powder. Cook for a few minutes while stirring until the bread is toasted.

Place the bread and cashew mixture in the food processor and pulse until you get crumbs. Taste for salt and add more if needed. Transfer it to a bowl and set it aside.

Serve the roasted aubergine with some of the crumbs, chopped chives and edible flowers. I like to eat it with white rice. Enjoy!

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Butternut Squash, Carrot and Sweet Potato Soup with Sumac & Za’atar Roasted Cashew Crumbs and Shaved Asparagus (Vegan)

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A very easy and comforting soup with added crunch from the raw asparagus and cashew crumbs. Perfect for this cold weather.

On another note, I recently made a tutorial for the blue background that you see in these pictures. You can check it out by clicking here.

 

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This recipe serves 3.

Ingredients:

For the soup:

1 medium butternut squash, just chopped into pieces

4 medium carrots, peeled and chopped into pieces

2 medium sweet potatoes

2 tablespoons of olive oil

1 white onion, chopped

2 cloves of garlic, minced

1 litter of vegetable stock

½ teaspoon of celery salt

Pinch of paprika powder

Salt to taste

For the cashew crumbs:

1 cup of salted cashews, finely chopped into crumbs

2 tablespoons of olive oil

Pinch of paprika powder

1 tablespoon of sumac

1 teaspoon of Za’atar

Pinch of salt (optional)

For the asparagus:

8 asparagus

Salt

Pepper

 

Chop the butternut squash (leave the skin and seeds on, they will come off easier after being roasted) and carrot into chunks. Place the butternut squash, carrots and whole sweet potatoes in an oven tray lined with parchment paper. Drizzle some olive oil over the squash and carrot. Sprinkle with some salt and then roast them in the oven at 180C/350F until tender. This will take about ½ hour for the squash and carrots, and 1 hour for the sweet potato. So just check from time to time.

Once the vegetables are roasted, scoop out the seeds from the butternut squash and discard them. Then scoop out the flesh and set it aside. Peel the sweet potato.

In a medium saucepan, add the olive oil over medium heat. Then add the onions and cook until translucent. Add the garlic and cook for 1 minute. Then add the butternut squah, carrots and sweet potatoes. Add the stock, celery salt and paprika powder. Let it simmer for 5 minutes and then blend it until smooth using an immersion blender. Taste it, and then add salt to taste.

To make the cashew crumbs, mix the chopped cashews with the spices and olive oil. Roast them for 15 minutes at 180C/350F. Stir the crumbs half way through.  Set it aside to cool.

When you are ready to serve, reheat the soup and start preparing the asparagus. Grab a potato peeler and start to shave the asparagus. Don’t worry if some break. Then season them with salt and pepper.

Serve the soup with the seasoned shaved asparagus and some of the cashew crumbs. Enjoy!

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