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Mushroom Curried Quinoa with Veggies & Pine Nuts

Categories: Dryness, Dryness Invading the Lungs, Fluid Vacuity, Large Intestine Dryness, Large Intestine Fluid Vacuity, Lung Fluid Xu, Qi Stagnation in Middle jiao, Rice and Grains, Spleen Qi Vacuity, Vegan, Vegetarian


Mushroom Curried Quinoa with Veggies & Pine Nuts
Prep: 20 minutes
Cook time: 30 minutes
Serves 4-6

1 cup Quinoa
2 cups water or broth (vegetable or chicken)
3 ounce bag pine nuts (½ cup)
6-8 vine ripped cherry tomatoes
½ orange bell pepper
½ red bell pepper
½ medium onion
Fresh mushrooms
Fresh basil leaves
Fresh Spinach leaves
1 tsp. Crushed garlic
1 tsp. Curry red powder
¼ tsp. Cumin or nutmeg
¼ tsp. Ground ginger
¼ tsp. Kelp seasoning or (sea salt)
2-3 TBS. Olive oil (I used walnut oil)
In a 4 quart pot, saute quinoa kernels in a small amount of olive oil until they start to pop or smell the goodness of it (3-5 minutes). Pour in the water or broth, cover & let boil for 15 minutes. Stir occasionally.
Cut in slices the bell peppers, onions, & mushrooms. In a small fry pan add 2 TBS. Olive oil, heat to medium, add sliced onions, mushrooms & garlic, cook till lightly tender add pine nuts for approximately 3 minutes, so they are lightly brown, mix in rest of the seasoning. Add peppers & cook for another 2-3 minutes. Set aside.
When quinoa is finished fluff with a fork & fold in the sauteed ingredients, turn burner on low add in fresh spinach & basil leaves & ¼ or ½ tomatoes, mix together & simmer with cover on 5 minutes or till all is warm. Serve & enjoy!

Additions: Diced chicken breast or tofu can be added to pan sauteed onions & mushrooms. Soy sauce added is optional.

TCM Ingredient Analysis:
Quinoa: Warm, sweet, sour-strengthen the entire body, tonifies qi & warms yang.
Walnut oil: Warm, sweet-enters LU/KD/LI-great source of Omega-3 fatty acids.
Pine nuts: Sli. Warm, sweet-enters LU/LI, lubricates lungs, relieves cough, lubricates intestines & promotes production of body fluids.
Mushrooms (button): Sli. Cool, sweet-enters SP/ST, induces measles eruptions, detoxifies, improves appetite, stops diarrhea & resolves phlegm & anti-tumor.
Onions: Warm, pungent-enters LU/LI, promotes sweating, resolves phlegm & is diuretic.
Garlic: Hot, pungent-anti-viral, anti-fungal detoxifies meat & seafood, kills worms, removes stagnant food & stagnant blood, reduces abscess.
Tomatoes: Sli. Cool, sweet & sour-enters SP/ST/UB/KD, promotes body fluids, clears heat, promotes urination, supplements kidneys, cools blood, detoxifies & calms liver & removes food stagnation.
Bell peppers: Sli. Warm, sweet, pungent-enters SP/HT, strengthens stomach, improves appetite, promotes blood circulation, removes stagnant food & reduces swelling.
Spinach: Cool, sweet-enters ST/LI, strengthens all organs, lubricates intestines, promotes urination, ventilates the chest & quenches thirst.
Basil: Warm, pungent-enters ST/LU, induces sweating, harmonizes stomach & antidote for seafood poisoning.
Ginger dried: Hot, pungent-enters LU/SP/ST, warms the middle jiao & interior, unblocks channels & transforms cold phlegm.
Curry/red & cayenne powder: Hot, acrid-enters SP/ST, dispels cold, fortify stomach, moves blood & qi & opens the surface.
Nutmeg/cumin: Warm, pungent-enters SP/ST/LI, secures the intestines, stop diarrhea & warms the center.
Kelp seasoning salt: Cold, salty-enters ST/LV/KD, softens hardness, dissipates nodules, tumors, masses, dissolves phlegm, reduces enema & clears heat.
Soy Sauce: Cold, salty-enters ST/SP/KD, eliminates heat, & resolves toxins.

TCM Recipe Analysis:
Overall this recipe is sweet, warming & nourishing to the middle & lower jiaos. Majority of the ingredients are warm and pungent and enters spleen, stomach & large intestines. There is a balance with cooling ingredients that is nourishing & moistening to body fluids. Quinoa is the staple for this recipe therefore the qi for the entire body is warmed & strengthened.
Additions: If chicken is added it is warm & sweet-enters SP/ST & nourishes the middle jiao & tonifies qi, blood & kidney jing. If tofu is added it is cool & sweet. It clears heat, lubricates dryness, promotes body fluids, detoxifies & strengthens spleen & stomach.

Julie Botimer

Chinese duck curry

Categories: Damp in Lower Jiao, Duck, Kidney Yin Vacuity, Meat, Thai


Anna Strong

Recipe for Kidney Yin Vacuity


4 duck breast portions, with out skin and bone
2 tbsp 5 spice powder
2 tbsp sesame oil
Grated rind and juice of 1 orange
1 medium butternut squash, peeled and cubed
2 tsp Thai red curry paste
2 tbsp Thai fish sauce
1 tbsp palm sugar or brown sugar
1 -¼ cups coconut milk
2 fresh red chilis
4 lime leaves
Cilantro to garnish

Cut the duck meat into bite size pieces and place in a bowl with 5 spice powder, sesame oil in orange rind and juice. Stir well to mix all ingredients and coat the duck. Cover and set aside to cool.
Bring a pan of water to boil. Add the squash and cook until just tender. Drain and set aside.
Pour the marinade from the duck into wok and heat until boiling. Stir in curry paste and cook for 2-3 minutes, until well blended and fragrant. Add the duck and cook for 3-4 min. until browned.
Add the fish sauce and palm sugar and cook for 2 minutes more. Stir in the coconut milk until the mixture is smooth then add the cooked squash with chillies and lime leaves
Simmer gently, stirring frequently for 5 min., then spoon into a dish sprinkle with coriander and serve.

Duck: sweet, salty, cold. Lung, spleen, Kidney. Nourishes Kidney, moistens dryness.
Sesame oil: sl warm, sweet. Nourish LV and KD. Lubricates, tonifies.
Orange rind: warm, bitter, acrid. Invigorates qi, dries damp
Orange juice: cool, sweet, sour. Resolves mucus, lubricates lung, promotes fluids.
Squash: cool, sweet. Dispels dampness, reduces fever, stops dysentery.
Brown sugar: sweet, warm. SP/ST/LV. Supplements MJ, invigorates blood
Red chili pepper: warm, acrid
Coconut milk: neutral, sweet
Cilantro: sl. Cool, acrid. Promotes sweating, moves qi

This recipe is overall nourishing of Kidney yin. The duck is cold and salty. The sesame oil and orange juice promote fluid. There is also an acrid and damp moving quality to help with concurrent dampness and qi stagnation.