Careme Recipes

Ingredients

• Organic Ginger Root 1 Tbsp grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99
• Private Selection® Peruvian Gold Sweet Onion (or any onion) 1 medium, finely chopped $3.99 (3 lb bag)
• Simple Truth Organic® Roma Tomatoes 2 medium, chopped (or 1 cup canned crushed tomatoes) $2.99
• Simple Truth Organic® Whole Carrots (optional add-in) 1 small, diced (optional) $1.99 (16 oz)
• Canned kidney beans 1 (15 oz) can, rinsed and drained
• Basmati rice 3/4 cup dry (makes ~2 1/4 cups cooked)
• Neutral oil or ghee 2 Tbsp
• Cumin seeds 1 tsp (or 1/2 tsp ground cumin)
• Ground coriander 1 1/2 tsp
• Kashmiri chili powder (or mild chili powder) 1/2–1 tsp
• Turmeric 1/2 tsp
• Garam masala 1 tsp
• Salt To taste
• Water or vegetable broth 1 cup
• Lemon 1/2 lemon, juice
• Cilantro (optional) A handful, chopped (optional)

Instructions

1. Rinse rice until water runs mostly clear. Cook with 1 1/2 cups water and a pinch of salt. When it’s done, keep covered; stir in a pinch of cumin at the end if you like.
2. Stove: Heat oil/ghee in a saucepan over medium. Add cumin seeds; let sizzle 20–30 seconds.
3. Add onion (and diced carrot if using) with a pinch of salt. Cook 6–8 minutes until golden.
4. Add ginger and garlic; cook 30 seconds.
5. Add tomatoes, coriander, chili powder, turmeric. Cook 5–7 minutes, stirring, until thick and glossy and oil starts to separate (important for flavor).
6. Add kidney beans and 1 cup water/broth. Simmer 10–15 minutes, lightly mashing a few beans to thicken.
7. Stir in garam masala and lemon juice. Adjust salt and spice.
8. Serve over cumin rice; garnish with cilantro if using.

Ingredients

• Organic Green Cabbage 1 lb cabbage, thinly sliced (about 6–7 cups) $1.69/lb
• Private Selection® Peruvian Gold Sweet Onion (or any onion) 1/2 medium, thinly sliced $3.99 (3 lb bag)
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Organic Ginger Root 1 tsp grated $3.99/lb
• Canned chickpeas 1 (15 oz) can, rinsed and drained
• Neutral oil 1 1/2 Tbsp
• Mustard seeds 1 tsp
• Cumin seeds 1/2 tsp
• Turmeric 1/2 tsp
• Ground coriander 1 tsp
• Chili powder 1/4–1/2 tsp (to taste)
• Salt To taste
• Lemon 1/2 lemon, juice
• Cooked rice (optional) About 1 1/2 cups cooked total

Instructions

1. Stove: Heat oil in a large skillet over medium. Add mustard seeds; when they start popping, add cumin seeds and let sizzle 10 seconds.
2. Add onion; cook 3–4 minutes until softened.
3. Add ginger and garlic; cook 30 seconds.
4. Add cabbage, turmeric, coriander, chili powder, and salt. Toss well. Add 2–3 Tbsp water, cover, and cook 5 minutes.
5. Uncover and cook 4–6 minutes more, stirring, until cabbage is tender but still a bit crisp and any moisture has evaporated.
6. Stir in chickpeas and cook 2–3 minutes to warm through.
7. Finish with lemon juice; adjust salt/spice. Serve with rice or flatbread.

Ingredients

• Organic Cauliflower 1 small head (about 1 1/2 lb), cut into florets $4.99
• Simple Truth Organic® Russet Potatoes (or Yukon gold) 3/4 lb potatoes (about 1 large), 3/4-inch cubes $3.99 (3 lb)
• Private Selection® Peruvian Gold Sweet Onion (or any onion) 1/2 medium, sliced $3.99 (3 lb bag)
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Organic Ginger Root 1 tsp grated $3.99/lb
• Neutral oil 2 Tbsp
• Turmeric 1/2 tsp
• Ground cumin 1 tsp
• Ground coriander 1 1/2 tsp
• Kashmiri chili powder (or paprika + pinch cayenne) 1/2–1 tsp
• Garam masala 1 tsp
• Salt To taste
• Lemon 1/2 lemon, juice
• Cilantro (optional) A handful, chopped (optional)

Instructions

1. Heat oven to 425°F. Line a sheet pan.
2. Par-cook potatoes (optional but helps timing): Microwave potato cubes with a splash of water, covered, 3–4 minutes until barely tender; drain.
3. On the sheet pan, toss cauliflower, potatoes, and onion with oil, turmeric, cumin, coriander, chili powder, salt, ginger, and garlic. Spread out in a single layer.
4. Roast 25–35 minutes, flipping once halfway, until cauliflower is browned and potatoes are tender.
5. Finish: Toss with garam masala and lemon juice. Garnish with cilantro if using. Serve as-is or with rice/naan.