Dinner Recipes
Curry Recipes
Introduction
Curry spices provide great flavor depth in a recipe. These additions provide a good amount of antioxidants. Spices typically included in curry blends include cumin, cinnamon, cloves, various chilies, turmeric, coriander, and black pepper. Curry powder recipes which are common include red, green, yellow, and a few other types.
Vegetarian Curry with Mango Sauce
Prep Time: 1 ½ hours
Servings: 8
Ingredients
Black Rice, cooked
Curry:
2 Tbsp. avocado oil
1 c. diced onion
6 cloves garlic, minced
1 tsp. turmeric
2 tsp. curry powder
2 tsp. cumin
2 tsp. coriander
2 tsp. berbere
2 tsp. harissa
3 c. chopped cauliflower
4 c. tomato sauce or pureed tomatoes
5 c. low-fat coconut milk
1 tsp. salt or to taste
2/3 c. crushed cashews
Pepper Sauce:
2 Tbsp. avocado oil
4 garlic cloves, minced
2 Tbsp. chili powder
¼ tsp. cinnamon
¾ c. tomato sauce with onion (or add ¼ cup sliced onion to recipe instead and use plain tomato sauce)
2 tsp. lemon juice
Mango Sauce:
2 c. diced mango
¼ c. sweet chili sauce
½ tsp chili powder
¼ c. low-fat coconut milk
Directions
Start cooking black rice according to directions (other rice may be substituted).
Dice the cauliflower and crush the cashew nuts into small pieces (not powder) and set aside.
Start curry by sautéing onion and garlic in oil until slightly brown. Add all of the spices.
Sauté on low for a few minutes. Add the tomato sauce and the coconut milk next and bring to a low boil, then add the cauliflower.
Simmer while preparing the peppers for the pepper sauce
Heat the sauté pan and then add the oil and then the minced garlic. After a few minutes, add the chili powder and cinnamon. Add the tomato sauce with onion in it or the plain tomato sauce if you are using fresh onion (add with garlic) instead. Add the lemon juice.
Add the lemon juice next. Add the peppers at the last minute before serving the curry as they should not get soft. Taste and adjust seasonings after that addition.
Quickly add the chopped mangoes and sweet chili sauce to the blend and add in ½ tsp. of chili powder and coconut milk.
This step can be done in a blender.
Add the cashews to the curry. Add the peppers to the pepper sauce.
In the bowl, layer the rice, curry, pepper sauce, and mango sauce in that order. Garnish with lime, cilantro and a few cashews.
Nutrition Facts
Carbohydrates – 57g, Protein – 11g, Fat – 8.5g
Calories – 348
Spiced Curry with Vegetables
Prep time – 45 minutes
Servings – 2
Ingredients
1 tbsp. Avocado oil
½ medium-sized onion, diced
2-4 cloves garlic, minced
½ tbsp. fresh grated ginger
½ c. broccoli florets, diced
¼ c. carrots, diced
⅛ c. tomato, diced
⅓ c. snow peas, loosely cut
1 tbsp. curry powder
1 tsp. cayenne pepper for heat
½ to 1 tsp. chili powder, to taste
14 oz. light coconut milk (about 2 c.)
½ c. vegetable broth
1 tbsp. honey
Sea salt and black pepper, to taste
Serve with rice if desired.
Garnishes:
Chopped cashews
Pineapple cubes
Dash of chili powder
Directions
- Prep onion, garlic, ginger, broccoli, carrots, tomato, and snow peas.
- Heat a large saucepan or pot to medium heat and add avocado oil. Add the onion, garlic, ginger, carrot, broccoli and add a pinch of salt and pepper. Cook and stir ingredients frequently until softened- about 5 minutes.
- Add curry powder, cayenne, chili powder, vegetable stock, coconut milk, honey and another pinch of salt and pepper and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
- Add in the snow peas and tomatoes in the last 5 minutes so they do not overcook.
- Add in the snow peas and tomatoes in the last 5 minutes so they do not overcook.
- Ladle curry in a bowl and add crushed or chopped cashews on top, also adding a dash of chili powder. Add pineapple cubes on the side and dip in curry. Enjoy!
Nutrition Facts
Carbohydrates -19g Protein -3g Fat – 12g
Calories – 196 plus any calories for added rice