Indian Curry Duo with Roti and Rice

  • This is the winning dish created by Leslie Meredith of Arlington Heights as she was selected as the Daily Herald Cook of the Week Challenge Finale winner at the Westin in Itasca on Nov. 11.

      This is the winning dish created by Leslie Meredith of Arlington Heights as she was selected as the Daily Herald Cook of the Week Challenge Finale winner at the Westin in Itasca on Nov. 11. Patrick Kunzer | Staff Photographer

 
Updated 11/20/2019 5:20 PM

Leslie Meredith of Arlington Heights won the title of Cook of the Year with this Indian curry creation. She created two curries served with roti and rice.

Roti

                                                                                                                                                                                                                       
 

2 to 3 packets Ellyndale Organics Keto Coconut Infusions Non-Dairy Butter, divided

1 cup hemp hearts (reserve half after toasting for cauliflower)

1½ cups all-purpose flour

1 teaspoon salt

1 cup water

In a skillet over medium heat, melt one packet of Ellyndale Organics Keto Coconut infusions butter flavor coconut oil and add the hemp hearts, stirring frequently until fragrant and lightly toasted. Set aside to cool. In a small bowl, combine the flour, ½ cup of the toasted hemp hearts and salt, then add the water and mix well, kneading a little to create a smooth ball. Return to bowl, cover with towel and let rest at least 15 minutes, up to one hour. When curries are done, form dough into roughly 16, golf ball-size spheres and dredge in flour. Roll out each ball 1/16th-inch thick. Heat one more packet of coconut butter in a large skillet and add one or two of the roti, browning 1 to 2 minutes on each side. Serve warm with curries and rice.

Beef and Sweet Potato Curry

2 sweet potatoes, peeled and diced

1 packet Ellyndale Organics Keto Coconut Infusions Non-Dairy Butter

1 large onion, diced

4 cloves garlic, minced

1 tablespoon cumin

1 teaspoon cinnamon

1 teaspoon salt

½ teaspoon nutmeg

½ teaspoon turmeric

½ teaspoon black pepper

2 large tomatoes, chopped

1 pound Pre Brands ground beef

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1 cup Goose Island Oktoberfest beer

6 drops NOW Organic Liquid Monk Fruit Sweetener

½ pound green beans, trimmed and cut into half-inch segments

4 generous tablespoons Grecian Delight Skhug Sauce

Heat a large pan of water and add diced sweet potatoes, cooking until tender. In the meantime, heat the Ellyndale Organics Keto Coconut Infusions Non-Dairy Butter in a large skillet and cook the onion until tender, about 3 to 4 minutes. Add garlic, cumin, cinnamon, salt, nutmeg, turmeric and black pepper. Saute several minutes until flavors bloom. Add ground beef, cooking and crumbling until browned. Add tomatoes, NOW Organic Monk Fruit Sweetener and beer to deglaze the pan. Add green beans and simmer until tender. Add drained sweet potatoes and skhug and cook 1 to 2 minutes more. Garnish with some of the cilantro, lime zest and green onions.

Cauliflower Curry

2 packets Ellyndale Organics Keto Coconut Infusions Non-dairy Butter

1 large onion, chopped

4 cloves garlic, diced

1½ teaspoons cumin

½ teaspoon chili powder

½ teaspoon turmeric

½ head cauliflower, diced

3 generous tablespoons NOW Foods Nutty Infusions salted caramel cashew butter

1 small carrot, diced

                                                                                                                                                                                                                       
 

½ cup toasted hemp hearts (reserved from Roti recipe)

1 cup vegetable stock (or more)

3 generous tablespoons Grecian Delight Skhug Sauce

Salt and pepper to taste

Heat two tablespoons Ellyndale Organics Keto Coconut Infusions Non-Dairy Butter in skillet. Add onion and saute three minutes. Add garlic, cumin, chili powder and turmeric and saute 1 minute. Add cauliflower, carrots, remaining toasted hemp hearts and Nutty Infusions Salted Caramel Cashew Butter, cooking and stirring for 2 to 3 minutes. Add ½ cup of the vegetable stock and continue cooking until vegetables are tender. Stir in skhug sauce. Add more stock as needed to keep the dish moist. Season with salt and pepper and garnish with cilantro and lime zest.

Rice

2¼ cups water

1 cup converted rice

1 packet Ellyndale Organics Keto Coconut Infusions Non-Dairy Butter

Salt to taste

Garnishes:

1 bunch cilantro, chopped, divided

2 limes, zested, divided

2 or 3 green onions, thinly sliced

Bring water, one packet Ellyndale Organics Keto Coconut Infusions Non-Dairy Butter and salt to a boil in a pan. Add rice and cook 15 minutes or until grains are tender. Drain if necessary and turn into a bowl. Garnish with cilantro and lime zest if desired.

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