Recipes tagged with « Curry »
Cauliflower Ginger Curry Velouté
A velvety soup blending cauliflower and potatoes with fresh ginger and fragrant curry powder. Sautéed onion and garlic build the base; simmered gently until veggies soften, then pureed until silky smooth. Lemon juice brightens the flavor. Finished with crunchy toasted bread cubes. Adaptable for chicken or vegetable stock; a touch of cream or coconut milk can be added for richness. Timing relies on vegetable tenderness, not the clock. The aroma of ginger and curry develops during simmer. Suitable for lactose-free and nut-free diets. Practical, straightforward, focuses on texture and color cues to judge readiness.
Spiced Cod Maize Broth
Cod simmered gently in a spicy curry broth with sweet corn and tender summer squash cubes. Coconut milk adds richness while chicken broth brings depth. Harissa provides slow heat. Fresh coriander and optional chili lend brightness. Simmering just until fish flakes ensures moist, not rubbery, texture. Quick, punchy flavors built on layering aromatics and careful timing.
Cauliflower Chickpea Curry
A hearty vegan curry blending tender cauliflower and chickpeas with warm spices, coconut milk for creaminess, and a hint of citrus. The dish uses golden raisins for bursts of sweetness and relies on a balanced mix of coriander, cumin, and smoked paprika instead of garam masala and harissa. A perfect campfire meal or quick stovetop dish. Key is cooking the onion until translucent and spices toasted in oil to unlock aroma. Finish with lime wedges for brightness. Serve with toasted flatbreads or rice. Substitutions include canned white beans for chickpeas and coconut yogurt for creaminess. Attention to spice bloom and texture critical for depth.
Curried Tomato Cream Soup
A rich tomato soup with a warm curry twist, softened vegetables, and creamy finish. Uses fresh garlic and ginger for a sharper edge, simmers enough to meld flavors but not lose vibrancy. Carrots lend sweetness balancing acidity and the gentle heat from curry powder rounds out the profile. Pureed till velvety, swirled with cream for silkiness. Adaptable for dairy-free and plant-based diets. Practical, straightforward approach aimed at tactile and aroma clues for doneness and seasoning adjustments.
Curried Lobster Coconut
A quick savory curry with lobster chunks cooked in creamy coconut milk and a spice mix featuring cumin and turmeric instead of traditional garam masala. Fresh aromatics pureed for consistency and depth. Finished with shredded coconut for texture and toasts slightly in the pan. Served best over fragrant jasmine rice. Dairy and gluten free. No eggs or nuts. Adjust spice level by varying the curry powder. Lobster can be swapped with shrimp or crab meat in a pinch. Essential to watch the coconut milk simmer and thicken slightly without breaking. Flavor builds quickly—don’t overcook the shellfish. Subtle coconut oil can replace olive oil for added flavor. Salting at the end keeps lobster tender.
Indian-Spiced Fish Curry
Chunks of firm white fish seared, simmered in a spiced tomato-based sauce with bell peppers. Uses garam masala and cayenne for heat and warmth. Onion and garlic base, deglazed with vegetable broth for a lighter touch. No dairy, nuts, eggs, or gluten involved. Served best over fragrant basmati rice.