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Spiced Chickpea Curry

Spiced Chickpea Curry

We know it’s winter, and winter is all about savory comfort food. But, unfortunately(or not), most of them are based around a chunk of meat. But, you can leave that aside, and make your own hearty vegetarian dishes. Like this spiced chickpea curry, for example, served on top a bed of rice.

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Ingredients Needed for Spiced Chickpea Curry

1 teaspoon olive oil
1 red onion, chopped
2 garlic cloves, crushed
½ yellow bell pepper, thinly sliced
0.5 ounce ginger, thinly sliced
½ teaspoon curry powder
½ teaspoon cumin powder
½ teaspoon cinnamon
½ teaspoon dried coriander
½ teaspoon turmeric
salt
pepper
1 cup canned tomatoes
1 cup canned chickpeas
fresh parsley (optional)

How to Make Spiced Chickpea Curry

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the red onion, yellow bell pepper, garlic, and ginger. Cook for 2 minutes.
  3. Add all of the spices and give it a good stir.
  4. Add the canned tomatoes and chickpeas.
  5. Cook everything for 30 minutes.
  6. Serve the dish on a bed of rice and with some fresh parsley on top!
Slow Cooked Beef Curry

Slow Cooked Beef Curry

Another recipe that puts that old slow cooker to use. So, if you haven’t used it in a while, now would be a good time to start. Plus, a sweet and full of flavor beef curry is always a recipe to enjoy. It’s easy to make and full of flavor, so what’s not to like.

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Ingredients Needed for Slow Cooked Beef Curry

2 pounds of beef for stew
1 cup coconut milk
1 teaspoon turmeric
½ chili pepper, thinly sliced
1 teaspoon curry paste
4 garlic cloves
1 teaspoon cajun seasoning
salt
1 teaspoon onion powder
1 ounce canned bamboo shoots
1 spring onion, chopped
0.5 ounce ginger, thinly sliced
3 cups of water

How to Make Slow Cooked Beef Curry

  1. Add the beef in your slow cooker.
  2. Pour the coconut milk and season with turmeric, chili pepper, curry paste, garlic cloves, cajun seasoning, salt, and onion powder.
  3. Add the bamboo shoots, spring onion, and ginger. Pour the water.
  4. Cook for 6 hours on high temperature.
Spiced-Up Shrimp Curry

Spiced-Up Shrimp Curry

Curries are some of the best dishes South-Asian cuisine has to offer us. And a spicy shrimp curry really is something to try and cook at home. Be careful because you’ll need to visit the spice shops a little because you’ll see that this dish is packed full of all kinds of exotic spices. So if spicy food is what you’re looking for, you’re in the right place.

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Ingredients Needed for Spiced-Up Shrimp Curry

2 tablespoons of vegetable oil
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon red peppercorns
1 teaspoon caraway seeds
4 garlic cloves
½ jalapeno, thinly sliced
2 star anise
3 cardamom seeds
4 red onions, julienne sliced
1 tablespoon coconut flakes
½ cup coconut milk
2 tablespoons of water
3 garlic cloves, crushed
1 tablespoon curry paste
½ cup tomato paste
1 teaspoon curry powder
8 ounces of shrimp
½ cup fresh parsley, chopped

How to Make Spiced-Up Shrimp Curry

  1. Heat a tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the coriander seeds, fennel seeds, red peppercorns, caraway seeds, garlic cloves, jalapeno, star anise, and cardamom.
  3. Add a red onion, coconut flakes, and give it a good stir. Pour the coconut milk and bring to a boil. Cook for 2 minutes.
  4. Pour everything into a blender and add a few drops of water. Blend until smooth.
  5. Heat the remaining vegetable oil in a skillet and add the remaining onions.
  6. Add the garlic, curry paste, and tomato sauce. Give it a stir.
  7. Add the water, coconut milk mixture, and curry powder.
  8. Add the shrimp and simmer for the next 10 minutes.
  9. Add the parsley and give it a stir.
Thai Chicken Curry

Thai Chicken Curry

Thai food usually brings together a combination of sauces, aromatic herbs, and lots of seasonings. Having chicken, mushrooms, and vegetables, this curry is a complete meal. If you prefer it less spicy, just feel free to use fewer jalapeno seeds!

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Ingredients Needed for Thai Chicken Curry

1 tablespoon canola oil
1½ pound of chicken breast, cubed
2 tablespoons of curry powder
1 tablespoon garlic powder
salt
7 ounces of shimeji mushrooms
1 jalapeno, sliced
1-2 teaspoons of tamari
1-2 teaspoons fish sauce
1 tablespoon ginger root, peeled and grated
1 teaspoon lime zest
1 cup unsweetened coconut milk
6 ounces of green beans, boiled
2 tablespoons of lime juice
¼ cup fresh cilantro, chopped

How to Make Thai Chicken Curry

  1. Heat the canola oil in a skillet and add the chicken pieces in it.
  2. Sprinkle curry powder, garlic powder, and salt. Stir and cook until golden, for about 5 minutes.
  3. Season with salt. Stir in the mushrooms, jalapeno, tamari sauce, fish sauce, ginger, and lime zest. Cook and stir for 2-3 minutes.
  4. Add the coconut milk and simmer for 10 minutes or until the chicken is cooked through.
  5. Add the green beans, lime juice, cilantro and cook for 2 more minutes.
Curry-Cajun Mustard with Fish Nuggets

Fish Nuggets With Curry Cajun Sauce

There is a whole range of snacks and foods, where the main secret to their savor is the sauce or dip they’re being served with. This is the case, too. Upgrade the fish fingers with a special wholegrain mustard-based dip. Make it buttery and creamy and flavor it with curry, Cajun, and parsley.

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Ingredients Needed for Fish Nuggets With Curry Cajun Sauce


For the sauce:

1 tablespoon butter
3 garlic cloves, crushed
1 teaspoon curry powder
1 teaspoon cajun seasoning
⅔ cup heavy cream
1 tablespoon wholegrain mustard
¼ cup fresh parsley, chopped
salt

For the nuggets:

20 fish nuggets
vegetable oil for frying

How to Make Fish Nuggets With Curry Cajun Sauce

  1. For the sauce:

    Melt the butter in a medium cooking pot. Add the garlic in the process. Stir until tender.

  2. Add the curry and cajun powder. Stir for up to 1 minute. Add the heavy cream and mix it in.
  3. Add the whole grain mustard and parsley. Season with salt. Mix. Simmer for 5 minutes. Set aside.
  4. For the nuggets:

    Fill a pot halfway with vegetable oil and heat it over medium heat.

  5. Deep-fry the nuggets according to the instructions on the package.
  6. Serve the nuggets with mustard and some french fries as a side-dish.
Beef Coconut Curry

Beef Coconut Curry

Are you in the mood for some Thai cuisine? In that case, you should definitely try this beef coconut curry, because it’s full of strong flavors like ginger, garlic, and chili.

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Ingredients Needed for Beef Coconut Curry

2 tablespoons of coconut oil
14 ounces of beef tenderloin, thinly sliced
1 tablespoon ginger, grated
2 garlic cloves, sliced
1 onion, sliced
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 tablespoon red curry paste
1 cup of coconut milk
1 teaspoon chili flakes
1 lime
sea salt
pepper

How to Make Beef Coconut Curry

  1. Melt the coconut oil in a skillet over medium-high heat. Add the sliced beef and fry it for 2 to 3 minutes per side, remove from the skillet and set aside.
  2. Reduce the heat and add the ginger and garlic in the remaining coconut oil. Also, add the onion and cook it until softens.
  3. Add the bell pepper and cook for 2 to 3 minutes, stirring occasionally. Then, add the red curry paste and coconut milk.
  4. Add the beef back to the skillet, then add the chili flakes. Simmer 4 to 5 minutes.
  5. Squeeze the lime and stir in the fresh basil. Cook for 1 more minute.
Creamy Chicken Curry Pasta

Creamy Chicken Curry Pasta

We wanted to bring a new touch to this classic chicken pasta recipe and we must say, we’re very proud of the result here. India was our inspiration when we made this, so we’ve flavored the pasta with generous amounts of curry powder. Also, we’ve cooked them in a rich, heavy cream sauce, flavored with garlic and parsley.

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Ingredients Needed for Creamy Chicken Curry Pasta

salt
5 ounces of penne pasta
2 teaspoons of curry powder
1 tablespoon vegetable oil
10 ounces of chicken breast, sliced
5 ounces of mushrooms, sliced
pepper
1 garlic clove, crushed
½ cup heavy cream
1 egg yolk
fresh parsley
1 teaspoon pomegranate seeds

How to Make Creamy Chicken Curry Pasta

  1. Heat a saucepan over medium heat, fill it halfway with water and bring to a boil. Add a pinch of salt, 1 teaspoon of curry and the dried pasta. Boil for 10-12 minutes.
  2. Heat a skillet over medium heat, and add the vegetable oil. Add the chicken and the brown mushrooms. Cook until chicken turns golden on all sides.
  3. Season with salt, pepper, and add the garlic cloves. Pour 1/4 cup of pasta water in the skillet. Reduce the heat and simmer for 6-7 minutes.
  4. Add the heavy cream and egg yolk in a glass and mix. Season with the remaining curry powder.
  5. Stir, and add the parsley and the drained pasta. Cook until the mixture thickens and serve it with some pomegranate seeds on top.
Coconut Curry Red Lentil Soup

Coconut Curry Red Lentil Soup

Here is a savory, vegetarian-friendly soup, just perfect for those of you trying to follow a diet. And it’s also one with great flavor. A fusion of Middle-Eastern and Thai cuisine, this soup is perfect if you’re looking for something light, easy-to-make, and savory.

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Ingredients Needed for Coconut Curry Red Lentil Soup

2 garlic cloves
1 green chili
0.5 ounce ginger
1 carrot
1 onion
1 tablespoon olive oil
5 ounces of red lentil
2 cups of vegetable stock
1 cup canned tomatoes
1 teaspoon curry paste
½ cup coconut milk
heavy cream (for serving)
roasted tortilla wrap (for serving)

How to Make Coconut Curry Red Lentil Soup

  1. First place the garlic, chili, ginger, carrot, and onion on a wooden board. Slice them.
  2. Heat the olive oil in a saucepan over medium heat. Add the sliced veggies, red lentils, and pour the vegetable stock over them.
  3. Bring to a boil, and add the canned tomatoes, curry paste, and coconut milk.
  4. Stir and simmer everything for 40 minutes.
  5. When the lentils are cooked, pour the mixture into a blender and blend it until you make a smooth soup.
  6. Serve the soup topped with 1 tablespoon of heavy cream and some roasted tortilla wrap.
Chickpea Curry

Chickpea Curry

This curry is perfect for the cold and gloomy winter evenings when you feel the need to warm you up with a good meal. We’ve focused on chickpeas this time – not only they give you a feeling of comfort right away, but they’are also quite satisfying. To sweeten up the curry, add some eggplant in the equation.

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Ingredients Needed for Chickpea Curry

1 tablespoon vegetable oil
1 small onion, diced
1 small eggplant, cubed
7 ounces of chickpea
½ cup coconut milk
1 teaspoon paprika
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon thyme powder
salt
pepper
1 tablespoon curry paste
2 garlic cloves, crushed

How to Make Chickpea Curry

  1. Heat the vegetable oil in a skillet over medium heat. Add the onion and cook it until tender.
  2. Add the eggplant, chickpeas and coconut milk. Cook for 8-10 minutes or until the eggplant softens.
  3. Add the seasoning: paprika, cumin, garlic and thyme powder as you cook and stir.
  4. Season with salt and pepper and add the curry paste. Let it simmer for another 10 minutes before removing it from the heat.
sauteed-salmon-and-shrimp-in-spicy-tomato-sauce

Shrimp and Salmon Curry

If you’re into exotic tastes, this sweet and spicy shrimp and salmon curry should temper your appetite in a sec! We’ve cooked the fish in a thick sauce made with coconut milk and tomato sauce and flavored it with coriander, cumin, red chili, ginger, and turmeric. Make a big batch of it especially when you’re having guests – they will demand a refill!

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Ingredients Needed for Shrimp and Salmon Curry

1 red onion, chopped
2 tablespoons of vegetable oil
1 piece stem ginger, sliced
2 garlic cloves, crushed
1 teaspoon dried coriander
1 teaspoon cumin powder
1 tablespoon turmeric
1 red chili, sliced
½ cup coconut milk
1 cup canned tomatoes
5 ounces of shrimp
7 ounces of salmon fillet, cubed
lime juice
1 teaspoon salt
1 teaspoon pepper
2 ounces of baby spinach

How to Make Shrimp and Salmon Curry

  1. Start cooking the onion in vegetable oil using a saucepan over medium-high heat. While stirring, add the ginger, garlic, coriander, cumin, and turmeric. Cook for about 4-5 minutes.
  2. Keep adding the red chili, coconut milk, and tomatoes. Add the shrimp and the salmon. Cook for about 2-3 minutes.
  3. Simmer for another 5 minutes and season with salt and pepper. Add the baby spinach, cook for another minute and remove the curry from the stovetop.
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