ROASTED BUTTERNUT SQUASH SOUP AND CURRY CONDIMENTS
Provided by Ina Garten
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.
- Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
CONDIMENTS TO SERVE WITH CURRY RECIPE - (4/5)
Provided by Loish
Number Of Ingredients 6
Steps:
- SERVE INDIVIDUALLY SO PEOPLE CAN TAKE WHAT THEY PREFER
ROASTED BUTTERNUT SQUASH SOUP AND CURRY CONDIMENTS
Steps:
- Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
- Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
ROASTED BUTTERNUT SQUASH SOUP AND CURRY CONDIMENTS
Make and share this Roasted Butternut Squash Soup and Curry Condiments recipe from Food.com.
Provided by Lakerdog2
Categories Vegetable
Time 1h15m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Divide the squash mixture between 2 sheet pans and spread in a single layer.
- Roast for 35 to 45 minutes, tossing occasionally, until very tender.
- Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.)
- When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
Nutrition Facts : Calories 346.1, Fat 12.1, SaturatedFat 1.9, Cholesterol 3.6, Sodium 187.9, Carbohydrate 59.4, Fiber 9.3, Sugar 18.9, Protein 7.2
CHICKEN CURRY WITH CONDIMENTS
Number Of Ingredients 14
Steps:
- In a medium bowl, place chicken and sherry or vermouth. Let stand for 1 hour, stirring occasionally.In a large heavy skillet over medium heat, saute onion, apple, celery and garlic in butter or margarine for 10 minutes. Add flour and curry powder. Cook and stir for 3 minutes. Stir in chicken broth and brown sugar. Stirring, bring to a boil and boil until thickened. Add salt and pepper. Add chicken with liquid and heat through.Serve over rice with any of the following: chopped peanuts or almonds, coconut, diced avocados, chopped green onions, chopped tomatoes, raisins or crumbled bacon.
Nutrition Facts : Nutritional Facts Serves
SHRIMP CURRY AND CONDIMENTS RECIPE
Provided by knox_bh01
Number Of Ingredients 23
Steps:
- CONDIMENTS: Prepare each condiment as indicated and place in its own serving bowl. (Except for the sliced bananas which I put on a small plate, all other condiments are served in very small bowls.) CURRY: Saute onions in butter. Mix curry powder and flour together. Add to the pan and stir until smooth. Add chicken broth and heat until thickened (adding cornstarch, if necessary). Add shrimp and cook until done. Immediately before serving, add cream, and stir until blended.
TROPICAL BEEF CURRY RICE WITH CONDIMENTS
I created this dish when I was about 20 living in Okinawa and it is our very favorite curry. Okinawa is sub-tropical with beautiful beaches and no doubt the climate and the people inspired me to come up with this colorful one dish curry. If you are looking for authentic curry then this is not it. It's not Japanese curry either. What makes this dish so tasty besides the mild curry sauce is the addition of condiments of choice. You can use almost anything including cut up mango, papaya, pineapple, tomatoes, cucumber, toasted peanuts or pine nuts, chopped green onion, pepper, and shredded boiled eggs. This is our favorite curry!
Provided by Rinshinomori
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Put all the condiments on a large platter or individual serving bowls. Reserve juice from pineapple for sauce.
- In a deep frying pan, heat 1 T oil on medium heat and saute bacon, onion, garlic and apple. Turn down heat to low and continue cooking until onion is translucent, approximately 10 minutes.
- Add ground beef and brown the meat using wooden spoon breaking up the meat. Cook until meat is browned. Add flour and continue cooking for 2-3 minutes more.
- Add raisins, pineapple juice, lemon juice, sugar, salt, tomato paste, beef stock or bouillon cubes with water, curry powder, pepper to taste and cook for 2-3 minutes on simmer.
- Add milk and continue cooking on simmer for another 30 minutes or until the sauce has thickened a bit and fragrant.
- To serve - place about 1 C either short or medium grained cooked rice on plate and ladle curry sauce over the rice. Scatter all the condiments or let the guests scatter condiments of their choice.
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