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Coconut Curry Chili He wanted curry. I wanted chili. Lucky for him, I compromised by making a chili dish with an interesting flavor twist. Coconut Curry Chili looks like a typical chili and packs the heat of a chili, but sports an Asian-inspired flavor combination. It’s a snap to throw together, but don’t hurry this curry. The flavors need time to meld. A bowl of this hot spicy chili fills you up and fires up your taste buds.

Coconut Curry Chili
Adapted from an Allrecipes.com submission

INGREDIENTS
1/2 pound ground turkey
2 (10.75-ounce) cans tomato soup*
1¼ cups water
1 tablespoon minced garlic
1 (15-ounce) can chickpeas/garbanzo beans, drained and rinsed**
1 (15-ounce) can red kidney beans, drained and rinsed**
1/2 cup chopped carrot
1/4 cup mango chutney
3 tablespoons curry powder
1 teaspoon onion powder
Salt and pepper, to taste
1/2 cup coconut milk, divided use
Chopped cilantro, optional for garnish
Light sour cream or plain Greek yogurt, optional

DIRECTIONS
1. Cook the ground turkey in a skillet over medium heat. With a spatula or spoon, break it up into small pieces. Cook until completely browned, about 5 to 7 minutes. Drain off as much grease as possible.

2. Combine tomato soup, water, and minced garlic in a large pot and bring to a boil.

3. Add the turkey to the pot and return the mixture to a boil and reduce heat to medium-low.

4. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt and pepper into the turkey mixture; bring to a simmer; place cover on the pot and cook until the chickpeas are tender, about 15 minutes.

5. Stir in 1/4 cup coconut milk into the chili, return cover to the pot and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into the chili, stir, and simmer 30 minutes more.

Serves 6

LINNELL’S NOTES
1. I used ground beef, because that’s what I had on hand.

2. *In order to make this recipe lower in sodium and more flavorful, I substituted a 32-ounce box of low-sodium roasted red pepper and tomato soup for the two cans of tomato soup and the 1¼ cups of water.

3. I added a whole carrot, chopped. The more veggies, the better!

4. **To make this chili more substantial, I would add one more can of garbanzo beans or one more can of red kidney beans.

5. To make this a vegetarian dish, replace the ground meat with firm tofu, cubed. Add it towards the end.

6. This chili is great over freshly-cooked brown rice. Top with chopped cilantro and light sour cream or plain Greek yogurt, if desired.

Enjoy!

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Quinoa and Apple Salad with Curry Dressing If you are looking for a salad that is a little bit sweet, a little bit spicy, a little bit crunchy, and quite a bit healthy, look no more. Serve this easy-to-make salad year-round. But with the abundance of freshly-harvested apples here in North America, the best time to serve this salad will be in the fall. With flavor powerhouses such as curry, honey, lemon, and mint you wouldn’t expect this salad to be so mild and delicately balanced. On the nutritional side, this salad’s no slouch either. Per serving, as provided on the recipe’s original site, it contains: 304 calories, 14 gr fat, 0 mg cholesterol, 38 g carbs, 154 mg sodium, 8 g protein, and 5 g fiber. Good for you and great tasting – that’s what I call a win-win recipe!

Quinoa and Apple Salad with Curry Dressing
Martha Stewart Living Cookbook, Volume 2

INGREDIENTS
1/4 cup raw whole almonds
1 cup white quinoa
1 teaspoon honey
1 tablespoon finely chopped shallot
1 teaspoon curry powder
1/4 teaspoon coarse salt
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons dried currants
1 small McIntosh apple, cut into 1/8-inch-thick wedges.
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

DIRECTIONS
1. Preheat oven to 375 degrees F. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.

2. Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups of water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.

3. Whisk together honey, shallot, curry powder, salt and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well.

4. Garnish with mint.

Serves 4

LINNELL’S NOTES
1. Here’s a time-saving tip: I roast different varieties of nuts (almonds, walnuts, and pecans) in bulk and after they’ve cooled, I put them in separate airtight bags and store them in the freezer. When needed, I just reach into the freezer and remove the required amount. Except for chopping the nuts, I was all but done with step 1.

2. The amount of curry specified results in a very mild curry flavor. For those of you who prefer a more distinct curry flavor, more curry powder can be added in step 3.

3. I couldn’t find a McIntosh apple, so I used a Honey Crisp. I cut the apple into 1/8-inch thick slices and cut those slices in half crosswise. I felt the whole slices would be too large in proportion to the rest of the ingredients. Thanks to the lemon juice in the dressing, the apples do not turn brown in this salad, even when refrigerated overnight.

4. The recipe just doesn’t taste as good without the mint leaves. It makes a difference – the cool mint flavor balances the slight spiciness of the curry very well.

5. I served the quinoa salad on a bed of baby spinach and arugula leaves. Next time I think I will make a double batch of the dressing and toss a little bit of it with the greens just prior to plating. The dressing will help the other salad ingredients cling to the leaves better.

Enjoy!

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