Posts Tagged ‘curry’

Green Chile Chicken

Posted March 29th, 2013 by TheFoodinmyBeard

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Green Chile Chicken
After a lot of deliberation and careful thinking, I decided that green is my favorite color to eat. Red used to be the winner, but fresh herbs and greens have slowly replaced the red sauces I loved growing up. I’m pretty sure that Thai green curry pushed green over the edge for me! Today’s recipe is a twist on a Thai green curry that is super healthy and easy to make. The sauce in this Green Chile Chicken recipe is luxurious and creamy, w... Read More ›
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Slow Cooker Curried Rice and Lentils

Posted March 27th, 2013 by girlwhoateeverything

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Slow Cooker Curried Rice and Lentils
I know lentils and rice might not sound like a very adventurous dish, but for me it absolutely was. This Slow Cooker Curried Rice and Lentils recipe is a major sidestep to what I usually make around our house. First of all, my husband banned curry powder from any meal being made in our house a long time ago. I guess a bad experience from some dish way back when turned him off from the spice. Not to mention that if it doesn't have meat in it i... Read More ›
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Curried Cauliflower Soup with Indian Spice Streusel

Posted February 18th, 2013 by CheekyKitchen

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Curried Cauliflower Soup with Indian Spice Streusel
Ready to warm those winter bones with a meal so sastifyingly delicious you'll feel like you're sitting on an elephant, riding through the streets of New Delhi? Yeah, I thought so. Which is why I pulled together this Slow Cooker Indian Curried Cauliflower Soup. Any recipe so bold, it holds up to an 8-word title? It should be in your life, now.   Ingredient line-up! Can we get a hooooo-raaaah for how easy this recipe lineup looks? B... Read More ›
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Creamy Curried Baked Cauliflower

Posted December 29th, 2012 by bevcooks

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Creamy Curried Baked Cauliflower
Calling all cauliflower scaredy cats! Today brings new meaning to your life. Cutting-edge purpose. A crisp state of mind. A fresh point of view. A hot off the press approach to existing to the fullest. And yes, I'm still talking about cauliflower. We're gettin' coo coo for cauli. And by that I mean we're going to roast it with a blend of tantalizing curry spices, douse it with cream and roast it some dang more. This is one of those rec... Read More ›
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Spicy Bean and Edamame Curry

Posted April 9th, 2012 by TheFoodinmyBeard

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Spicy Bean and Edamame Curry
As someone who grew up eating meat at every meal, I find it hard to integrate meatless options into my diet. Don’t get me wrong, I love veggies of all kinds, I just generally like to have meat with them! As a responsible, food-conscious, health-conscious adult, I am always searching for vegetarian dishes that are not only satisfying to eat, but keep me full for hours and don't have me raiding the fridge shortly after eating. This Spicy Bean... Read More ›
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How to Make Kerisik

Posted March 18th, 2012 by tbspnate

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How to Make Kerisik
Whipping up this traditional Malaysian toasted coconut paste is super easy. Anyone can make a tired old curry with some chicken breast and pre-made sauce from your local store. But it's those secret ingredients that can take your usual Indonesian or Malaysian fare into something your friends will want to copy. An especially fab ingredient is kerisik, a toasted coconut paste that looks a lot like natural peanut butter but tastes like a tropica... Read More ›
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Curried Chicken and Quinoa Salad

Posted February 23rd, 2012 by TheFoodinmyBeard

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Curried Chicken and Quinoa Salad
I’m always looking for healthy weeknight meals that come together fast, are great as leftovers at work the next day, and are packed with flavor. This Curried Chicken and Quinoa Salad not only meets all three of those coveted criteria, but it blows them out of the water! It’s packed with whole grains, fiber, protein, and veggies. The curry garlic, and ginger make it flavorful, exotic, and different. Best of all, I’ve been eating it for lu... Read More ›
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Green Curry Chicken

Posted February 12th, 2012 by bevcooks

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Green Curry Chicken
There is no life without curry. I know that sounds dramatic and insane or whatever, but: A) Do you even know me at all? and B) Do you even know me at all? I feel like a lot of people are skeered to make curry, but come here. Sit down for a sec. Let's chat about this. Curry is actually eeeee-zzzzzz to pull together. When you buy the pre-made curry paste, it saves you a bazillion hours AND it tastes like a freaking wizard did a mag... Read More ›
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Pumpkin Curry

Posted October 21st, 2011 by macheesmo

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Pumpkin Curry
As far as I can tell, Americans mainly use pumpkins for two things: Pies and carving. Any other use is generally frowned upon. Meanwhile, all over the world people are having many delicious (and savory) meals based on the orange gourd. One of the best ways to use pumpkin in a dish besides pie is to make a pumpkin curry. The slightly sweet pumpkin pairs great with the spicy curry. It’s a dish that I swear is worth the trouble of peelin... Read More ›
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How to Make Homemade Curry

Posted March 24th, 2011 by tbspnate

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How to Make Homemade Curry
Try some of these homemade curry ideas that range from creamy mild to knock-your-socks-off spicy. There is a bit of mystique about the humble curry—you're never really sure what's in it. However, once you come to grips with the spices and how they are blended, you will know how to make homemade curry for anyone—even if they don't like spicy food. Kormas are the mildest curries, with a creamy, coconuty taste, whereas a hot vindaloo will ma... Read More ›
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