Posts Tagged ‘curry’

Roasted Curry Cauliflower Soup

Thursday, January 2nd, 2014
Roasted Curry Cauliflower Soup

Roasted Curry Cauliflower Soup

Roasted Curry Cauliflower Soup

Roasting the cauliflower for this soup helps provide great depth of flavor and a bit of sweetness.  The curry powder provides a nice steady spice.  This soup is not super spicy, but the curry powder offers a nice warm heat to add more flavor to the soup.
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Quinoa, Mango and Curried Yogurt Salad

Sunday, February 12th, 2012
Quinoa Mango Yogurt Salad

Quinoa Mango Yogurt Salad

Quinoa, Mango and Curried Yogurt Salad

Adapted from Gourmet Magazine

At first this dish may seem like an odd combination.  I came across the recipe on Epicurious when I was try to find some more innovative dishes using quinoa.  And, this one definitely caught my eye.  It’s wonderfully refreshing.  It’s also great because you can serve it warm, cold, or at room temperature and the leftovers are great.  Sometimes I even make it a day ahead of time to let the flavors meld.

I’m not sure that I’ve ever actually used mint, since I don’t often have mint on hand.  Basil works very well.  The original recipe also called for a chopped jalapeno, which I have also never used.  You could add it in, or also add in a pinch of cayenne pepper.  The peanuts really do add a nice salty, roasted crunch to the dish.  I think this salad would also be great placed in Napa cabbage leaves, or butter lettuce leaves, and wrapped up.  Or, serve it on a bed of lettuce.
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Thai Red Coconut Curry with Pumpkin and Beef

Sunday, November 13th, 2011
Pumpkin Thai Red Curry with Red Peppers and Beef

Pumpkin Thai Red Curry with Red Peppers and Beef

Thai Red Coconut Curry with Pumpkin and Beef

Here’s a hearty Thai curry with a great fall seasonal ingredient.  Choose a Kabocha, butternut, or other squash that remains somewhat firm when cooked.  Serve this warm and hearty curry over jasmine rice.
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Pumpkin Spectacular 2011

Monday, November 7th, 2011
Lil Pumpkin

Lil Pumpkin

Review

Pumpkin Spectacular 2011

We made 3 dishes for the pumpkin spectacular this year.  It was a tasty evening and perfect for a cold, rainy fall night.  The pictures are below and recipes will be posted within the next few weeks.
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Gingered Red Lentils with Garlic and Spinach

Thursday, September 15th, 2011
Gingered Red Lentils with Garlic

Gingered Red Lentils with Garlic

Gingered Red Lentils with Garlic and Spinach

Adapted from 660 Curries by Raghavan Iyer

This is another quick cooking, easy weeknight curry dish that makes a lot and uses mainly everyday, common pantry ingredients.  It makes a lot and is a perfect meal when served with brown rice.  I like adding some sautéed spinach on top or on the side to get some more vegetable in the meal.
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