Claudia and Hans Make Stuff

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Indian-style Potato and Pea Curry (Aloo Mattar)

So after making Yellow Dal, we had coconut milk leftover and we wanted to try making Garlic Naan. So what did I do? I went online searched through some menus of Indian restaurants as well as recipe site to get inspiration of the next Indian dish. Here is what I came up with:

Ingredients (Makes 3-4 servings):
2 potatoes, peeled and cubed
2 tablespoons vegetable oil (we used Safflower oil)
1 small yellow onion from our garden (or ½ store-bought onion)
3 cloves garlic, minced
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 teaspoon curry powder
1 teaspoon garam masala
½ teaspoon salt
3 tomatoes, seeded and chopped
¾ cup frozen peas
½ can coconut milk, depending desired consistency

1. Place potatoes into a large pot that contains salted water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes and allow to steam dry for a minute or two.
2. If serving with rice, start the preparation of the rice. Also, if you are planning on making home-made Naan make sure to start proofing the yeast.
3. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, and salt; cook for 2 more minutes. Add the tomatoes, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.
4. Serve with Basmati rice and home-made Naan. Enjoy =)

Flatbread served with Aloo Mattar

Flatbread served with Aloo Mattar

Note: Regular home-made Naan recipe and home-made Garlic Naan recipe

The dish stores well in airtight container and heats well in microwave. Be aware though, that it may even be more delicious the second day.

Inspired from

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Tasty Curried Lentils (aka Yellow Dal)

After the success (taste) of the last lentil dish (as well as failure as those green lentils did not become as soft as I remembered from brown lentils)…I was excited to come another recipe idea that used lentils.

This time red lentils. I still do not know what the difference between brown, green, and red lentils are. Obviously the color…but is one type of lentil better to use for one kind of dish over another?

Well, this recipe with some modifications turned out great.


Ingredients (3-4 servings)
1 cup red lentils, sorted and washed
2 cups vegetable broth (2 cups water and 1 veggie bouillon cube)
½ teaspoon turmeric
1 tablespoon ghee (if not at hand use another “fat”, such as olive oil or butter)
1 yellow onion, chopped
2 garlic cloves, minced
1 large chili, seeded and finely chopped (optional, we left it out as we only had jalapeno pepper or green pepper)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tomatoes, chopped
½ cup coconut milk

1. Place the lentils, water, veggie bouillon cube, and turmeric in a medium pan. Bring to a boil, reduce the heat, and simmer covered for 10 minutes, or until the lentils are tender. Keep checking the mixture to make sure it does not sticking to the bottom of the pan. Meanwhile, if you are planning on eating rice with this dish, cook rice (we used Jazmin rice) according to package instructions.

2. While the lentils are simmering, heat the ghee in a small frying pan and add the onion. Cook until the onion is soft and golden, before adding the garlic, chili, cumin, and coriander. Cook, stirring 2-3 minutes and fragrant. Stir the onion mixture into the lentil mixture and then add the tomato. Simmer over low heat for about 5 minutes, stirring frequently.

3. Season to taste and add the coconut milk. Continue heating the mixture, until heated through. Stir frequently.

4. Serve with basmati rice and naan bread.
See two recipes for homemade Naan bread: plain or with garlic


Flatbread served with Dal

Yellow Dal with Homemade Naan

Curried Lentils_5_small

Health benefits of this dish:
* It is homecooked, therefore you get to choose all of the ingredients for this dish.
* Tumeric is known for its anti-inflammatory properties. It also has antioxidant properties.
* Lentils are rich in fiber, copper, phosphorous, manganese, and iron. Additionally, they are a good source of protein.
* Coconut milk is rich in fiber and vitamins C, E, B1, B3, B5, and B6. It also contains iron, selenium, sodium, calcium, magnesium, and phosphorous.

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Green curry with sweet potato and carrots

As promised, I would revisit the green curry. Tonight’s kitchen experiment can be called a success. Hans and I absolutely loved how this recipe tasted. We will definitely make this recipe again.

So, earlier today I came up with a list of vegetables I really wanted to be in this curry. The last curry contained sweet potato and eggplant. While I really want to like eggplant, maybe I just need to admit that it is not my favorite. So this recipe was to be eggplant-free. I decided to have sweet potato, rain bow carrots, and peas. Maybe next time I will use the chickpeas and green pepper as well.

Ingredients (4-5 servings):
2 tablespoons olive oil
1/2 onion, chopped
2 garlic cloves, minced
2 tablespoons green curry paste
1 sweet potato, cubed
2 rainbow carrots, sliced
1 (14-ounce) can coconut milk
1 cup water
1/2 cube veggie bouillon cube
1 cup frozen peas
1/4 teaspoon sea salt
dash Cayenne pepper

serve with Jasmine rice

1. Heat oil in the wok with medium heat. Add the onion, garlic, and curry pasta. Saute 2-3 minutes.
2. Add potato and carrots. Stir fry for 5-7 minutes. Then add the coconut milk, water, and veggie bouillon cube. Cover and simmer for approximately 10-15 minutes. (Make sure that the carrot slices and potato cubes are soft.)
3. Meanwhile cook Jasmine rice following the cooking directions as provided on the packaging.
$. Lastly add the peas, sea salt, and Cayenne pepper to the curry and heat through, another 5 minutes. Serve over Jasmine rice. Enjoy.

Green curry with sweet potato & carrots served with Jasmine rice

Green curry with sweet potato & carrots served with Jasmin rice





Health benefits:
* Carrots and sweet potatoes are a good source of beta carotene, vitamins C and B, fiber, and iron.
* Peas are rich in vitamin C, thiamine (B1), fiber, folate, phosphorus, and iron.
* Coconut milk is naturally lactose-free.


Green curry with sweet potato and eggplant

I love eating curry but I don’t eat it very often. This is partially due to not eating out very often in Thai restaurants (maybe the Thai restaurants here aren’t so good?!) and not really knowing how to make curry.
Recently, I came across this curry recipe and I figured I had to give it a try.

Hans and I enjoyed the outcome, but I will have to work out some kinks to make this recipe better. Any input is GREATLY appreciated.

Ingredients (4 servings)
1 tablespoon olive oil (some extra oil to possibly add later)
1 medium onion, chopped
1-2 tablespoons green curry paste
1 eggplant, quartered and sliced
1 1/2 cups (375 ml) coconut milk
1/2 veggie bouillon
1 cup water
(6 kaffir lime leaves, I could not find these and left them out)
1 orange sweet potato, cubed
2 teaspoons raw organic sugar (I would suggest only starting with 1 teaspoon)
2 tablespoons lime juice (I used the juice from one lime)
2 teaspoons lime rind
Salt and pepper to taste

1. Heat the oil in a large wok or frying pan. Add the onion and green curry paste and cook, stirring, over medium heat for approximately 3 minutes. Add the eggplant and potato and cook for 4-5 minutes, or until softened.
2. Pour in the coconut milk and vegetable stock, bring to a boil and reduce heat to simmer. (Simmer for 5 minutes and then add the kaffir lime leaves.) Simmer until the eggplant and sweet potato are tender.
3. Mix in the sugar, lime juice, and lime rind. Season to taste with salt and pepper. Serve with steamed rice (we used Jasmin rice).

Green curry with sweet potato and eggplant in wok

Green curry with sweet potato and eggplant in wok

Green curry with Jasmin rice

Green curry with Jasmin rice

* Make sure that the eggplant is small and skinny. Larger eggplants tend to have lots of seeds inside. I found those seeds a bit distracting in the dish.
* Make sure to get the lime rind before squeezing the juice out of the lime.
* While the taste of this recipe was good, I somehow felt that something was missing.

Recipe adapted from “The Complete Vegetarian Cookbook” (Murdoch Books)