Starwest Botanicals Organic Anise Seed Description
Description: 1lb. of Organic Anise Seed
Common Names: Aniseed, Sweet Cumin
Common Uses: Europeans use Anise in cakes, cookies, and sweet breads. In the Middle East and India, it is used in soups and stews. Its licorice like flavor is popular in candies and Anise oil is used in liqueurs.
Qualities & Properties: Expectorant, anti-spasmodic, carminative, anti-microbial, aromatic, galactogogue.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
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Eggplant Curry (Vegan)
[vc_row][vc_column][vc_column_text]This eggplant curry is a vibrant, flavorful and vegan-friendly dish that captures the essence of Indian cuisine's rich history. The eggplant simmers in a rich, aromatic sauce made from tangy tomatoes, smooth coconut cream and a blend of traditional spices such as cumin, coriander and turmeric. Meanwhile, the rice transforms into a dish hearty enough to stand alone. The result is both satisfying and deeply nourishing, allowing your taste buds to jet set off on a sensory escape – no passport required.
Eggplant Curry (Vegan)
Rice
- 2 cups basmati rice
- 3 Tbsp. olive oil
- 4 cloves
- 1 tsp. curry powder
- 2 star anise
- 3 cardamom pods
- 1 cinnamon stick
- 1/2 red onion (chopped)
- 1 tsp. fresh ginger and garlic puree
- 2 Roma tomatoes (diced)
- Pinch of saffron
- 3 Tbsp. coconut yogurt
- 3-1/2 cups vegetable stock
Gravy
- 2 Tbsp. olive oil
- 1 onion (chopped)
- 2 dates (chopped)
- 2 cups cashews (soaked overnight and drained)
- 3 Tbsp. unsweetened shredded coconut
- 1 Tbsp. fresh ginger and garlic puree
- 1 can (5.4 oz coconut cream)
- 1/4 cup sesame seeds
Curry
- 2 Japanese eggplants (chopped)
- Splash of white vinegar
- Pinch of black salt
- 4 Tbsp. coconut oil
- 1/2 tsp. cinnamon
- 2 tsp chili flakes
- 1/2 tsp. smoked paprika
- 1/2 tsp. turmeric
- 1 tsp. coriander
- 1-1/2 tsp. mustard seeds
- 2 tsp. cumin seeds
- 2 bay leaves
- 1/2 tsp. hing
- 1 large white onion (diced)
- 1 Tbsp. fresh ginger and garlic puree
- 1 Tbsp. tamarind paste
- 1 cup fresh pumpkin (diced)
- Handful of baby spinach
- Cilantro for garnish
Rice
- Wash, rinse and soak rice for 30 minutes.
- In large pot over medium heat, add oil and all dry spices (except saffron) and heat until warmed.
- Add onions, ginger and garlic puree and tomatoes. Sautee until onions are translucent or tomatoes have broken down. Stir in saffron and yogurt.
- Add strained rice and stir for 1-2 minutes.
- Add vegetable stock and bring to boil. Turn down to simmer with lid off until all liquid has been absorbed.
- Turn off burner and put lid on. Let sit for 3 minutes. Remove lid and fluff with fork.
Gravy
- In medium pot over medium heat, add olive oil, onions, dates, cashews, shredded coconut and ginger and garlic puree. Sautee until golden.
- Add coconut cream and sesame seeds. Simmer for 5 minutes.
- Transfer to high-speed blender and pulse until gravy has formed. Set aside.
Curry
- In medium bowl, combine eggplant, vinegar and salt. Set aside to marinate.
- In medium pot over medium-high heat, add coconut oil and dry spices until mustard seeds pop.
- Lower heat and add onion. Continue to stir until onion is caramelized.
- Add ginger and garlic puree, tamarind paste, pumpkin and the gravy. Stir and continue to simmer until pumpkin is tender.
- Add strained eggplants and cook until soft.
- Add spinach and let it wilt.
- Serve over warm rice and garnish with cilantro.
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