1/2 to 1 cup finely chopped carrots, sweet bell peppers or other veggies of choice
2 cups diced cooked chicken
1/2 cup sweetened dried cranberries
12 Bibb lettuce leaves (about 1 head)
Crackers (optional)
1/4 cup toasted sliced almonds, chopped (optional)
In a large bowl, combine sour cream, mayonnaise, Spicely® Curry Powder, garlic and salt; mix well.
Add celery, apple, onion, chicken and cranberries to sour cream mixture; mix well.
Place one scoop chicken mixture onto each lettuce leaf. If desired, sprinkle chopped almonds over chicken mixture. Roll up and serve immediately. You may also serve with crackers instead of lettuce.
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.
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.
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.
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
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