Yogurt Curry Sauce.

I have read countless times that the perfect meal for 'body conscious nuts', is lean protein and steamed veggies. That's all great and dandy but I am a little bored. I need something to 'change-it-up'. It has to be healthy, flavorful, and satisfying. 

I found inspiration from 'Fine Cooking Magazine'. They had made a lovely Yogurt Curry Sauce to toss through vegetables. I tweaked it a bit to lean it out and then pureed it to get more of a saucy texture.  It's now bottled and refrigerated for my next balanced dinner. 

Salmon, steamed veggies, and my 'to-go' curry sauce.

Start by chopping up some onions

 Combine yogurt and corn starch in a bowl.

 Add butter and onions to a saucepan and cook until soft. 

Add Ground Cumin and Curry Powder to the pot. Stir for 20-30 seconds. Add the finely chopped ginger and garlic to the pot and cook until golden brown. 

Add the yogurt mixture to the pot and stir to combine. Season with salt and pepper.

 Transfer to a blender and add the cilantro. Process till smooth.

Spoon a Tablespoon or Two over your favorite mixture of steamed veggies and Lean protein. 

I suggest, shrimp, chicken, tofu, or salmon for this particular sauce. 

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YogurtCurrySauce

1/2 cup plain low fat/nonfat yogurt
1 tsp cornstarch
2 Tbs Olive Oil or Unsalted Butter
1/3 cup minced yellow onion
Kosher Salt
1 tsp minced garlic
1 tsp minced fresh ginger
1/2 tsp curry powder
1/4 tsp. ground cumin
Pepper
2 Tbsp fresh cilantro

In a small bowl, stir together the yogurt and cornstarch until well blended.

In a small saucepan, melt the butter over medium heat. Add the onion, sprinkle with a pinch of salt, and cook, stirring frequently, until softened, 4 to 5 minutes. Add the garlic and ginger and cook, stirring frequently, until just golden-brown, 4 to 5 minutes more (reduce the heat if the onion seems to be burning rather than browning). Add the curry powder and cumin and cook, stirring, 15 to 20 seconds. Reduce the heat to medium-low, add the yogurt mixture, and stir until slightly thickened, about 1 minute. Season with 1/4 tsp. each salt and pepper, or to taste.

Add the cilantro and transfer to a blender. Process until smooth. Serve over steamed veggies or your favorite lean protein. 

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For this particular dinner, i decided to broil some Tofu in the oven. After switching the oven 'on', I smelled something sweet throughout the kitchen.  I ran over to the oven and my heart sank. I forgot i'd left some gummy bears in the oven (don't ask). Such a joy to clean. 

What other sauces would you want to eat with your 'perfect meal?' Terryaki, Spicy Green Curry, Alfredo?... let me know, i'll get on it!

Skinny Veggie Curry. Canada.

After a week of filling up on as many veggies as possible to justify the creamy Custard the State of Wisconsin proudly serves; I was called on a job in Toronto, Canada. For those of you who don't know already, i'm Canadian. Regardless of calling Canada my 'homeland', i rarely visit and as consequence rarely indulge in the delicacies 'my country' has to offer. I couldn't wait to sink my teeth into some of Tim Hortons, 'Tim-Bits' and Carrot Muffin. (Tim Hortons is sort of like 'Starbucks' meets 'Dunkin Donuts', except for 100 times better)

I woke up at 5:30 a.m. and made my way down to the motor home which would be our ride to the location 2 hours away. I subtly hinted that i would really appreciate it if we could stop and get some coffee at say... oh... a Tim Hortons? I don't even drink coffee but knowing every one else does... this was sure to get me there. It did. I reframe to admit that i ate an entire muffin and six 'Tim-Bits'. sigh. so. worth. it.

sneak peak for SIREN Campaign.

location in Urilia, Canada

Once the shoot ended i took a cab to Unionville, Ontario where my grandmother lives. She is so sweet... she had a feast of my favorite foods waiting for me. 

Homemade Yogurt with Indian Mango and Strawberries

& Indian Mixed Dal, Rice, and Chipatis. Dessert: Gulab Jaman (more donuts... i yi yi)

Now, i'm home and left with a craving for my own Indian Dal. Just one problem, I don't know how to make it... therefore Veggie Curry will have to do.

This recipe is SKINNY. You can eat till you're full considering it's all veggies and no starch. I serve it with chapatis for dinner but it's warm and comforting enough alone.

Skinny Veggie Curry

Ingredients
1 onion, chopped

5 garlic cloves, chopped fine

1 tablespoon olive oil

2 tsp. cumin seeds

2 tbsp Curry powder (or Garam Masala if you have it)

1 green chile, chopped fine  (cut most seeds out if you don’t want a lot of heat)
2 tsp fresh minced ginger

1 head of cauliflower

3 carrots, chopped

1 medium sweet potato

1 small yukon gold potato

1 bag green beans, stems removed, cut in half

1 carton vegetable stock

4 roma tomatoes

1 tsp kosher salt

1 cup lima beans

1 cup peas

1 bag baby spinach, chopped

2 tbsp shredded coconut, chopped fine

16 oz. 1% fage yogurt

1 head of cilantro

salt & pepper

Method

Heat a large pot over medium heat and add the olive oil, swirl to coat entire pan. Add your chopped onions and cook until soft and clear, add garlic and spices. Toast the spices for a minute and add the chopped Chile. Cook for 2 minutes. Add all  of the chopped veggies and allow to cook until al dente. Season with salt to help them cook. Once al dente add the broth, tomatoes, and salt. Continue to cook over medium heat until the veggies are cooked through but not mushy. Be careful when stirring the curry as to not break the cauliflower into little bits. Add the Lima beans, peas, coconut, yogurt and cilantro. Stir and reduce to thicken.

Curried Cauliflower. The Best Vegetable.

I was a well fed child with well fed friends.  All thanks to my beautiful, smart, and kind mother.  That woman sure knows how to serve a meal. If you were to come to our house, the first words out of her mouth would probably be, 'Are you hungry?' or 'What can i make you?' (Since I started modeling she also asks me, IF i'm still eating, Thanks mom.)

My mother, Neeta, making Chicken Curry and Chipatis for dinner. Oh, i love her. She's going to hate me for posting this picture. 

My mother is Indian, which makes me half Indian (my father is Canadian). For some reason, I seem to have received very little of my mother's Indian-looking genes. Whatever. I have my mother’s Indian taste buds and I enjoy my garlic, spices, and curry. Nom nom nom! 

our 'GAP' inspired family pictures. Styling: Maya and I. Photos: Chelsi Clarke Photography 

Anyway, just outside my agency in Beverly Hills, CA there is a small cafe serving coffee, mouth watering baked goods, and lunch. I had a long drive ahead of me down to OC and decided to pick up some grub. Just as i walked in i saw a steaming plate of, 'something' walk through the kitchen door. I didn't care what it was, it looked good, i wanted it. The man at the counter told me it was 'Curried Cauliflower' and filled my entire to-go container with it. I walked out to my car and took a bite, it was mind numbingly good, my entire Indian childhood in a box. Shoot, i don't have enough of this; I had to make my own soon, so soon. 

Here is my own tasty rendition of 'Curried Cauliflower.' Put it on salads, serve it with fish/chicken/shrimp. This is the BEST way to eat a vegetable. 

Take out all of your ingredients + Balsamic and Red Wine Vinegar (i so forgetfully-forgot).

Chop up the Cauliflower into small pieces. 

slice an onion in half and slice into half moons. 

Combine, oil, vinegars, spices, and tomato paste in a bowl and whisk. 

Pour over the onions and cauliflower. 

Pour onto a pan and coat the veggies with the dressing and place into a 400 degree oven for 45 Minutes. 

Take out your cilantro

Cut off the stems and chop. 

Remove the Cauliflower from the oven. 

Add the chopped Cilantro and stir.

Spoon into a bowl and serve. Make sure you get all the little black bits from the pan... thats what makes this dish nom nom nom, good. 

Curried Cauliflower

1 head of cauliflower

1 yellow onion

1/3 cup olive oil

1/4 cup red wine vinegar

1/4 cup balsamic vinegar (i used pomegranate infused but it doesn't matter) 

2 tsp tomato paste

1/2 teaspoon kosher salt

2 heaping teaspoons curry powder (Garam Masala if you have it)

1/2 teaspoon crushed red pepper flakes

1/2 cup cilantro leaves (more or less depending how much you love the stuff)

Preheat oven to 400' F. 

Place Cauliflower florets and onion in a bowl. In a separate bowl, whisk together oil, vinegars, tomato paste, curry powder, red pepper flakes, and salt. Pour dressing over vegetables, toss to coat. (If your bowl isn't big enough just pour onto baking sheet and toss there). Spread veggies into a single layer on a sheet pan. 

Roast veggies until tender. Stir occasionally. About 45 minutes. 

Mix in cilantro and Serve. 

Serves 4 (heaping servings) Calories: 178