Recipe Tag: S. Asian

Curried Egg Salad

Place the water in a large stock pot over high heat.

When the water boils add the eggs in their shells.

Let the eggs boil for 3 minutes.

Remove from the heat and let stand in the hot water for 12 minutes.

Run cold water over the eggs and then place in the refrigerator to cool.

After the eggs are cool peel them and place in a bowl.

Using a fork break up the eggs into small pieces.

Add the celery, shallot, red pepper, green pepper, cashews, curry powder, mayonnaise, salt and pepper to the bowl.

Fold together until well blended.

Chill before serving.

Curried Chicken Salad

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot add the chicken to the pan and cook for about 8 minutes.

Turn and cook for another 4 to 5 minutes.

When the chicken is cooked, remove it to a cutting board and let it cool for about 15 minutes; then put it in the refrigerator to chill.

After the chicken is chilled place the mayonnaise, sour cream, curry powder, cinnamon and salt in a medium mixing bowl.

Whisk together until well blended.

Add the raisins, celery, red pepper and almonds to the bowl.

Cut the chicken into 1/2 inch cubes and place in the mixing bowl.

Fold the chicken together with the other ingredients until well coated.

Chill for at least an hour before serving.

Top with the sliced green onions and optional chutney before serving.

Curried Carrot Salad

Fold together the carrots, raisins, mayonnaise, lemon zest, lemon juice, curry powder, mint, salt and pepper.

Chill.

Curried Broccoli Salad

Place the water in a medium saucepan fitted with a steamer basket and place the saucepan over high heat.

When the water boils, add the broccoli and steam for 8 minutes.

When the broccoli is done steaming, immediately place the broccoli in the ice water to chill.

When the broccoli is cool, place the broccoli on a plate lined with a paper towel and place in the refrigerator.

Place the olive oil in a small skillet over medium-high heat.

Add the cashews and toss for 1 minute, then add the shallots and raisins.

Sauté for about 5 minutes, stirring occasionally, until the shallots are translucent.

Add the curry powder and cook for another minute.

Remove the pan from heat and place the cashew mixture in a bowl in the refrigerator to cool.

When the ingredients are chilled, add the yogurt to the cashew mixture along with the salt and fold together until blended.

Fold into the chilled broccoli and serve.

Thai Sweet Potato Soup

Place olive oil in a large sauce pan over medium high heat.

Add the onion and cook for about 4 minutes. Stir frequently.

Add the garlic and cook for about one minute. Stir frequently.

Add the yams, curry paste, stock, lime juice, and ginger.

Bring to a boil, reduce the heat, cover and simmer for about 40 minutes.

Remove from the heat and let cool for about 10 minutes. Using a stick blender or blender, puree until smooth.

Add the coconut milk, stir, and bring back to temperature gently.

Serve.

Roasted Curried Cauliflower Soup

Preheat oven to 375°F. Place a large skillet in the oven.

Place the water in a medium pot over fitted with a steamer basket over high heat. Add the cauliflower to the steamer and cook until it begins to soften.

Remove the skillet from the oven and spray lightly with oil. Add the cauliflower and return the pan to the oven.

While the cauliflower cooks, rinse the medium pot and place over medium heat. Add the oil, the garlic, and the onions. After about 5 minutes add the celery. Stir frequently.

Turn the cauliflower at least once (after 7 – 10 minutes) so that it is lightly browned on both sides. After roasting for about 15 minutes add the cauliflower to the onions and celery. Add the chicken stock, water, salt and pepper. Cook for about 20 minutes until the cauliflower is soft.

Blend until the soup is smooth using a stick or conventional blender. Return the soup to the pan and add the curry powder 1/4 teaspoon at a time.

Serve hot.

Indian Chickpea Stew

Place a large saucepan over medium-high heat.

Add the olive oil, and when hot, add the ginger and garlic.

Cook for about 1 minute. Stir frequently.

Add the onion and cook for about 3 minutes. Stir frequently.

Add the celery and green pepper and cook for about 2 minutes. Stir frequently.

Add the tomatoes, chickpeas, garam masala, cumin, coriander, turmeric, salt, honey, and water.

Stir, then simmer the stew for about 30 minutes, uncovered, until thick. Stir occasionally.

Serve.

Curried Lentil Soup

Place the olive oil in a large sauce pan over medium high heat.

Add the onion and cook, stirring frequently, for about 3 minutes.

Add the carrots and celery and cook, stirring frequently, for another 3 minutes.

Add the cumin and curry powder and cook for about one minute.

Add the water, lentils, red pepper flakes, salt, and pepper.

Reduce the heat to medium-low and cook for about 30 minutes, or until the lentils are just cooked. Stir occasionally.

Serve.

Curried Corn Soup

Place the 5 cups water in a saucepan over high heat.

When the water boils add the rice, stir, then reduce the heat to a simmer. Partially cover and simmer for 40 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.

While the rice is cooking, place the olive oil in a large skillet over medium heat.

Add the diced onion and cook for about 5 minutes. Stir frequently.

Add the corn and cook for about 5 minutes. Stir occasionally.

Add the coconut milk, water, curry powder, garam masala, marjoram, honey, and salt.

Stir, cover, and reduce the heat to low.

Simmer for 25 minutes while the rice is cooking. Stir occasionally.

When the rice is done, place it in a large mixing bowl. Add the sesame oil, cranberries, and basil. Toss until well blended.

Divide the rice evenly between four large soup bowls.

Ladle 1 1/2 cups of soup into each bowl.

Serve.

Curried Carrot Soup

Place a large skillet in the oven and preheat to 400°F.

Place 1 teaspoon of the olive oil in the skillet and add the carrots. Roast, tossing about every 5 minutes, for at least 30 minutes until tender.

While the carrots are roasting, place the remaining teaspoon of olive oil in a large sauce pan over medium high heat.

Add the onion and cook, stirring frequently, for about 3 minutes.

Add the celery and cook, stirring frequently, for another 3 minutes.

Add the cumin and curry powder and cook for about one minute.

Add the vegetable stock, chick peas, red pepper flakes, salt, and pepper. Stir thoroughly.

Reduce the heat to medium-low and simmer for about 30 minutes, until the chickpeas are tender. Stir occasionally.

Remove from the heat. Add the roasted carrots, stir, and let cool for about 10 minutes.

Use a blender or stick blender, puree until smooth.

Serve.