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Spicy Cauliflower and Green Bean Soup

Spicy Cauliflower and Green Bean Soup

Meet a warming cauliflower soup that is both creamy and spicy. A nutritious vegetarian dish filled with green beans, carrots, and almond milk. Heavily spice the cauliflower with cumin, curry, and paprika before roasting and blending it. Make things even hotter with chili flakes. Is this warming enough?

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Ingredients Needed for Spicy Cauliflower and Green Bean Soup

1 cauliflower
½ teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon curry powder
½ teaspoon paprika
1 tablespoon olive oil
1 tablespoon vegetable oil
1 medium red onion, minced
2 garlic cloves, crushed
1 cup frozen green beans, thawed
2 medium carrots, diced
4 cups of vegetable stock
pepper
1 teaspoon chili flakes
1 cup almond milk
salt

How to Make Spicy Cauliflower and Green Bean Soup

  1. Add the cauliflower to a bowl. Season with the cumin, garlic, curry, and paprika. Mix using your hands until the cauliflower is entirely coated in spices.
  2. Line a baking tray with parchment paper and transfer the cauliflower on it. Drizzle with olive oil, then roast for 15 minutes at 400⁰F/200⁰C.
  3. Transfer to a blender and blend them. Set aside.
  4. Heat the vegetable oil in a cooking pot over low heat. Add the red onion and garlic. Stir in.
  5. Add the green beans and carrots. Cook and stir for 30 seconds.
  6. Add the blended cauliflower and vegetable stock, season with pepper and chili flakes, and add the almond milk. Stir them in.
  7. Season with salt and simmer for 10-12 minutes.
Turkey Peanut Stew

Turkey Peanut Stew

This one originates from Western Africa and depending on its thickness it wavers between thick soup and stew. If you like peanut butter, you’ll love this creamy stew. Make it meaty, too, with turkey mince, and spike it with curry powder and chili.

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Ingredients Needed for Turkey Peanut Stew

2 tablespoons of vegetable oil
1 pound turkey mince
1 small onion, minced
2 garlic cloves, crushed
1 tablespoon curry powder
⅔ cup canned tomatoes
1 teaspoon chili flakes
2 cups of sweet potato, cubed
1 cup chicken stock
1 ½ cups of coconut milk
pepper
1 teaspoon brown sugar
⅔ cup chunky peanut butter

How to Make Turkey Peanut Stew

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the turkey mince and break it into smaller chunks. Cook for 7 minutes or until it brown, While occasionally stirring. Set aside.
  2. Heat the other tablespoon of oil in a sauce pan over low heat and add the onion. Cook and stir until tender. Add the garlic and stir it in.
  3. Add the curry powder and stir it in. Add the canned tomatoes, chili flakes, sweet potatoes, chicken stock, and coconut milk and do the same for each one.
  4. Season with pepper and brown sugar, stir, then cover with the lid and simmer for 20 minutes.
  5. Add the peanut butter and cooked turkey mince, stir them in and simmer for 5 minutes.
Veggie Tofu Stir-Fry

Veggie Tofu Stir-Fry

If you want a successful and delicious experience with pan-cooked tofu, marinate it before actually cooking it. Use spikey ginger and curry with sharp lemon juice and soy sauce. Enrich the overall flavor and tofu’s texture by sauteing it with champignons and some other vegetable goodies.

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Ingredients Needed for Veggie Tofu Stir-Fry

1 tablespoon olive oil
2 tablespoons of lemon juice
1 teaspoon soy sauce
1 tablespoon curry powder
1 tablespoon ginger, shredded
10 ounces of tofu, cubed
1 tablespoon vegetable oil
2 garlic cloves, crushed
5 ounces of champignon, sliced
1 medium spring onion, chopped
1 medium red bell pepper, chopped
¾ cup sweet corn
salt
pepper
2 tablespoons of fresh parsley, chopped

How to Make Veggie Tofu Stir-Fry

  1. Add the olive oil, lemon juice, soy sauce, curry powder, and ginger to a bowl. Mix until even.
  2. Add the tofu cubes. Mix to coat them with the mixture.
  3. Heat the vegetable oil in a skillet over low heat and add the garlic. Cook and stir for 30 seconds.
  4. Add the mushrooms. Cook and stir for 1 minute. Add the spring onion and stir it in.
  5. Add the red bell pepper and sweet corn. Stir them in. Season with salt and pepper.
  6. Add the coated tofu. Cook and stir for up to 2 minutes. Add the parsley, remove from heat and serve.
Chicken and Green Bean Casserole

Chicken and Green Bean Casserole

If you want this delicious dish to sit on your plate, pan-sear curry powder-coated chicken legs, then bake them on a bed of green beans. Don’t forget to spike the taste with lemon and increase the deliciousness factor with bacon. Make a creamy sauce with beetroot juice for them, a little bit cheesy, lemony, and oregano-flavored. Enjoy!

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Ingredients Needed for Chicken and Green Bean Casserole

3 chicken leg
1 tablespoon curry powder
14 ounces of frozen green beans, thawed
10 ounces of cooked sweet corn on the cob (2 cobs cut into 8 slices)
½ large lemon, sliced
2 ounces of bacon, diced
1 tablespoon breadcrumbs
2 tablespoons of vegetable oil
⅔ cup cream cheese
2 medium spring onions, chopped
2 tablespoons of parmesan, grated
1 tablespoon lemon juice
1 tablespoon beetroot juice
1 teaspoon dried oregano
salt
pepper

How to Make Chicken and Green Bean Casserole

  1. Score the chicken legs and coat them with curry powder.
  2. Heat a skillet over medium heat and add the chicken legs. Fry them for 5 minutes on each side. Set aside.
  3. Layer the green beans in an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking dish. Add the fried chicken legs, sweet corn, lemon slices, bacon, and breadcrumbs.
  4. Drizzle with vegetable oil and bake for 45 minutes at 380⁰F/190⁰C.
  5. Add the cream cheese, spring onion, parmesan, lemon juice, beetroot juice, and dried oregano to a bowl. Season with salt and pepper, then mix until even.
  6. Serve the chicken and veggies with some cream cheese mixture.
Hot and Spicy Lamb Sandwiches

Hot and Spicy Lamb Sandwiches

If you’re in the mood for tasty sandwiches, preparing your own customized ones would be a much more interesting choice. You can use lamb, which tastes great and it’s a real treat for fans. This calls for some spicing and flavoring, so use onion and garlic, ginger, curry paste, five-spice powder, and chili sauce. Pickles are also welcome!

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Ingredients Needed for Hot and Spicy Lamb Sandwiches

1 tablespoon vegetable oil
1 medium onion, sliced
1 tablespoon ginger, chopped
1 teaspoon curry paste
10 ounces of lamb, chopped
1 tablespoon garlic powder
1 teaspoon five-spice powder
salt
pepper
¼ cup sweet corn
1 spring onion, chopped
4 bread buns
2 tablespoons of butter
4 ounces of lettuce
2 pickles, sliced
2 tablespoons of chili sauce
1 tablespoon broccoli sprouts

How to Make Hot and Spicy Lamb Sandwiches

  1. Heat the vegetable oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the ginger and curry paste. Stir them in. Add the lamb and turn the heat to medium-high. Cook and stir for 1 minute.
  3. Add the garlic powder, five-spice powder, season with salt and pepper. Cook and stir until the lamb meat is browned.
  4. Add the sweet corn and spring onion. Cook and stir for 1 more minute.
  5. Horizontally cut the buns in half. Spread butter on each one’s lower half. Add lettuce, sliced pickles, and some of the cooked lamb mixture. Top with hot chili sauce and broccoli sprouts.
Duck Bobotie with Apricot Jam

Duck Bobotie With Apricot Jam

This South-African dish is basically a casserole where meat is baked together with moist milk-soaked bread and topped with custard. Our bobotie uses cubed fat duck meat. We cook it with sweet raisins and flavor with curry powder. We wanted to increase the sweetness factor, so we added some apricot jam between the layers of goodness.

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Ingredients Needed for Duck Bobotie With Apricot Jam

4 bread slices
1 cup milk
1 teaspoon lemon zest
1 tablespoon olive oil
7 ounces of duck breast, cubed
1 medium onion, minced
2 tablespoons of raisins
2 teaspoons of curry powder
salt
pepper
3 eggs
3 tablespoons of apricot jam
4 bay leaves

How to Make Duck Bobotie With Apricot Jam

  1. Soak the bread slices in 1 cup of milk. Squeeze it out. Don’t discard the milk.
  2. Crumble the milk-soaked bread and layer it in a 6 x 4 inches (15 x 10 cm) baking dish.
  3. Sprinkle with lemon zest, drizzle with olive oil and bake for 10 minutes at 350⁰F/175⁰C.
  4. Heat a skillet over medium heat and add the cubed duck breast. Cook until it starts browning.
  5. Add the onion and raisins. Cook and stir for 1 minute.
  6. Season with curry powder, salt, and pepper. Cook and stir for 8 minutes. Set aside.
  7. Whisk the eggs and the milk together in a bowl. Set this custard aside.
  8. Spread the apricot jam on the milk-soaked bread layer. Add the cooked duck meat and spread it evenly. Pour the custard over them.
  9. Add the bay leaves and bake for 30 minutes at 350⁰F/175⁰C.
Asparagus and Zucchini Cream Soup

Asparagus and Zucchini Cream Soup

Indulge yourself with a bowl of steaming goodness. A smooth and warming cream soup made from asparagus, celery, and zucchini, but flavored with curry powder, and thyme. Complete it with yogurt and parmesan. Follow the steps and we promise this will turn into something wonderful.

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Ingredients Needed for Asparagus and Zucchini Cream Soup

1 pound asparagus (18 stalks)
2 teaspoons of vegetable oil
1 large onion, chopped
1 teaspoon curry powder
1 large celery sticks, chopped
1 small zucchini, diced
2 garlic cloves
1 teaspoon dried oregano
3 cups of chicken stock
3 fresh thyme sprigs
salt
pepper
1 tablespoon yogurt
⅓ cup parmesan, grated

How to Make Asparagus and Zucchini Cream Soup

  1. Place the asparagus sticks on the work surface and chop them into 5 pieces each. Separate the asparagus sprouts from the other pieces.
  2. Heat the vegetable oil in a cooking pot over low heat. Add the onion and curry powder. Cook and stir until onion is tender.
  3. Add the celery and zucchini. Cook and stir for 1 – 2 minutes. Add the garlic and oregano and stir them in.
  4. Add the chicken stock, the pieced asparagus sticks without the sprouts, and thyme sprigs. Season with salt and pepper and bring to a boil, then cover with the lid and simmer for 20 minutes.
  5. Transfer to a blender, add the yogurt and blend until smooth.
  6. Transfer the blend to the same cooking pot over low heat. When it starts bubbling add the parmesan and stir it in.
  7. Add the asparagus sprouts and stir for 1 minute more.
  8. Serve the soup with slashes of toast if you want and drizzled with some olive oil.
Grilled Honey-Glazed Pork Belly

Grilled Honey-Glazed Pork Belly

Want to eat some pork belly but don’t know how to cook it? We suggest grilling it, so you won’t need to add any extra fat. To give it flavor, marinate it with some honey, lemon juice, olive oil, and curry. It will be extra flavorful and it might actually not be that heavy for the stomach if you’re also following a diet.

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Ingredients Needed for Grilled Honey-Glazed Pork Belly

¼ cup lemon juice
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon curry powder
salt
pepper
10 ounces of pork belly
2 onions, quartered
1 garlic head

How to Make Grilled Honey-Glazed Pork Belly

  1. You can first prepare the marinade for the pork belly.
  2. Grab a large bowl and add the lemon juice, honey, olive oil, curry, salt, and pepper.
  3. Mix and soak the pork belly into the marinade.
  4. Place it over the hot grill and cook it for 12 minutes total time (6 minutes per side).
  5. Place the onion and garlic and grill for 5 minutes.
  6. Serve the grilled pork belly with the onion and garlic side.
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