Careme Recipes

Ingredients

• Simple Truth® Natural Ground Lamb 1 lb $9.99 (sale, 1 lb)
• Kroger® Brand Snow Peas (sub for green peas) 1 cup, thinly sliced on the bias $3.89
• Organic Jumbo Yellow Onion 1 medium, finely chopped $2.19/lb
• Organic Ginger Root 1 tbsp grated $5.99/lb
• Organic Garlic 3 cloves, minced $6.99/lb
• Simple Truth Organic® Roma Tomatoes 2 medium, finely chopped (or grated) $3.99
• Organic Kale 1 small bunch (about 4 packed cups chopped) $2.99
• Organic Yukon Gold Potatoes (optional, to stretch) 1 medium potato, 1/2-inch dice (optional) $4.99 (3 lb bag)

Instructions

1. Stove: Heat 1–2 tbsp oil in a deep skillet over medium. Add onion and cook until golden, 8–10 minutes.
2. Stove: Add ginger and garlic; cook 1 minute. Add 1 1/2 tsp ground cumin, 1 1/2 tsp ground coriander, 1/2 tsp turmeric, and 1/2–1 tsp chili powder (to taste). Cook 30 seconds (add a splash of water if sticking).
3. Stove: Add tomatoes plus 1/2 tsp salt; cook until jammy and the oil begins to separate, 6–8 minutes.
4. Stove: Add ground lamb; break up and brown, 6–8 minutes. If using potato, add it now with 1/2 cup water; cover and simmer until tender, 10–12 minutes.
5. Stove: Stir in sliced snow peas (as a pea stand-in) and simmer 2–3 minutes. Adjust salt and add garam masala (1/2 tsp) if you have it.
6. Stove (side): In a separate pan, sauté kale with a little oil, salt, and a squeeze of lemon (optional) until wilted, 3–5 minutes.
7. Serve: Plate keema with sautéed kale. (Add rice/naan if you have—optional.)

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb, cut into 2-inch pieces $6.99 (sale, 1 lb)
• Organic Jumbo Yellow Onion 1 small, thinly sliced $2.19/lb
• Organic Garlic 2 cloves, minced $6.99/lb
• Organic Ginger Root 2 tsp grated $5.99/lb
• Simple Truth Organic® Roma Tomatoes 1–2 tomatoes, chopped (about 1 cup) $3.99
• Organic Spinach (optional) 2 packed cups (optional) $3.49

Instructions

1. Stove: Pat fish dry and lightly salt it. Set aside.
2. Stove: In a saucepan, heat 1 tbsp oil. Add sliced onion and cook until soft, 5–7 minutes.
3. Stove: Add ginger and garlic; cook 1 minute. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/2 tsp chili powder (or cayenne to taste).
4. Stove: Add chopped tomatoes and cook until they break down, 4–6 minutes.
5. Stove: Add 1 cup water plus 1 cup coconut milk (pantry) and 1–2 tbsp lemon juice (or tamarind if you have). Simmer 5 minutes; taste for salt.
6. Stove: Gently slide in fish pieces. Simmer (don’t boil hard) until just cooked through, 6–8 minutes.
7. Stove: Stir in spinach (if using) to wilt, 1 minute. Finish with a pinch of garam masala (optional).
8. Serve: Spoon curry over rice or with toasted bread if that’s what you have.

Ingredients

• Organic Kale 1 bunch (about 5 packed cups chopped) $2.99
• Organic Jumbo Yellow Onion 1 large, finely chopped $2.19/lb
• Organic Garlic 3 cloves, minced $6.99/lb
• Organic Ginger Root 1 tbsp grated $5.99/lb
• Simple Truth Organic® Roma Tomatoes 2 tomatoes, chopped (about 1 1/2 cups) $3.99
• Organic Carrots Bunch (optional) 1 carrot, small dice (optional) $2.99

Instructions

1. Stove: Heat 1–2 tbsp oil in a pot over medium. Add onion and cook until deep golden, 10–12 minutes.
2. Stove: Add ginger and garlic; cook 1 minute. Add spices: 1 1/2 tsp ground cumin, 1 1/2 tsp ground coriander, 1/2 tsp turmeric, 1 tsp paprika/chili powder, and 1/2 tsp salt. Stir 30 seconds.
3. Stove: Add tomatoes and cook until thick and jammy, 6–8 minutes. (Add a splash of water if it sticks.)
4. Stove: Add 1 can chickpeas (pantry, drained/rinsed) + 3/4 cup water. Simmer 8–10 minutes. Mash a few chickpeas against the pot to thicken.
5. Stove: Stir in chopped kale (and diced carrot if using). Cover and cook until kale is tender, 5–7 minutes. Finish with garam masala (1/2 tsp) and lemon (optional).
6. Serve: With rice/roti/naan if you have; otherwise, it’s hearty as a bowl on its own.