Curry Shrimp

• 1 lb. large shrimp in shell (21 to 25 per lb)
• 1-2 tbs. Spicely® Curry Powder
• 1 large onion, quartered
• 1 (2-inch-long) piece fresh ginger, peeled
• 1/4 cup vegetable oil or olive oil
• 1 to 2 fresh serrano chiles, halved lengthwise
• 1 cup water
• 1 (14-oz) can unsweetened coconut milk (not low fat)
• 1 tablespoon fresh lime juice
• Salt, to taste

Accompaniment: cooked basmati rice
Garnish: lime wedges

Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chiles and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.

While sauce simmers, peel shrimp (de-vein if desired). Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.

Makes 4 servings

Curried Potato and Green Pea Soup (from "150 Vegan Favorites")

Ingredients:

• 1 medium yellow onion, diced
• 2 cloves Spicely® Garlic Minced
• 1 serrano chili pepper, seeded and minced
• 2 teaspoons Spicely® Curry Powder Salt Free
• 1 teaspoon Spicely® Cumin Ground
• 1 teaspoon Spicely® Coriander Ground
• 1/2 teaspoon Spicely® Garam Masala
• 1/2 teaspoon salt, or to taste
• 6 cups water
• 4 cups peeled, diced, white potatoes
• 1 large carrot, peeled, diced
• 2 cups green peas

Directions:

In a large saucepan, saute the onion, garlic, and chili pepper. Cook for 4 minutes. Stir in the spices and cook for 1 minute over low heat.

Add the water, potatoes, and carrot.Cook over medium low heat until the potatoes and carrots are tender, about 25 minutes.

Stir in the green peas and cook for 5 minutes over low heat. Remove from heat and let stand for 10 minutes. Puree in a blender and serve hot.

Curry Veggies and Tofu

• 3 medium onions
• 2 tablespoons Spicely® Garlic Minced
• 2 tablespoons Spicely® Curry Powder
• 4 med. diced potatoes.
• 2 cans of lower fat coconut milk.
• 2-3 cups of chickpeas
• 2-3 cups of diced tofu
• 2 cups of diced carrot/green beans/peas/corn.

Saute the chopped onions (and garlic). I use pretty big pieces. I let them saute in their own juice; you can use oil if you like. Add curry powder and saute a bit longer. Add coconut milk, potato, chick peas, tofu and veggies. Heat until potatoes are soft (about 1 hours).

This is a 'feel' recipe. Depending on whether some ingredients are already cooked (ex: carrots), you may want to add them later on.

Beautiful with steamed brown rice and soy sauce.

Vegetable Curry

• 2 tsp. margarine
• 2 tsp. vegetable oil
• 1/2 cup diced, peeled apple
• 1 clove Spicely® Garlic Minced
• 2 tsp. Spicely® Curry Powder
• 1/4 tsp. Spicely® Fenugreek (if avail.)
• 1 tbsp. flour
• 1 cup vegetable stock
• 1/2 cup apple juice
• 2 cups carrots, thickly sliced
• 2 cups cubed, peeled butter squash
• 1 large cooking onion, cut length-wise into 1-inch wedges
• 1 sweet red pepper, cut into 1/2" wide strips
• 1 cup drained kidney beans
• Salt and pepper to taste

In saucepan, melt butter with oil over medium heat. Cook apple, garlic, curry powder and fennugreek, stirring for 30 seconds. Stir in flour. Cook for 30 seconds. Blend in stock and apple juice. Cook, stirring until thickened.

Add carrots. Cover and cook for 5 minutes. Add squash and cook, covered, for 4-5 minutes or until carrots are tender-crisp and squash is just cooked through.

Add onion and red pepper. Cover and cook 2-3 minutes or until onion is tender-crisp. Add kidney beans; cook, stirring gently, just until beans are heated through. Season to taste with salt and pepper.

Makes 4 servings

Curried Chick Peas and Tomatoes

• 1 large onion, chopped
• 1 can stewed tomatoes, drained
• 1 can chick peas, drained and rinsed
• Spicely® Curry Powder to taste, 1-2 tablespoons

Saute onion in oil. Add chick peas, tomatoes, and curry powder. Cook on medium high until heated through (about 25 minutes, from start to finish). Serve with rice or pita.