CHICKPEA AND ARTICHOKE MASALA
Provided by Aarti Sequeira
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Process the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth.
- Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds. Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes.
- Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. Taste for seasonings and serve garnished with cilantro.
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
CURRIED CHICKEN AND ARTICHOKE HEARTS CASSEROLE
I refer to this as "best friend casserole" because it was given to my mom from her best friend, who is no longer with us. I guarantee after you make it, you will call me your best friend! Delicious dish!! We make this often and it is great served over rice. You'll love it.
Provided by MadzMom
Categories Curries
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil and saute garlic and drained artichoke hearts together.
- Put mixture in a greased 9 x 13 pan.
- Mix together mayonnaise, soup, lemon juice and curry powder and pour over the chicken and artichoke hearts.
- Top with bread cubes and cheese then drizzle melted butter over top.
- Bake at 350 for 25 minutes or until bubbly.
Nutrition Facts : Calories 375.4, Fat 30.6, SaturatedFat 10.9, Cholesterol 53.2, Sodium 1120.9, Carbohydrate 17.6, Fiber 0.1, Sugar 3.2, Protein 8.8
CURRIED RICE AND ARTICHOKE SALAD
This is a family recipe that we make for all of our picnics. The salad is best if made a couple of hours, or even a day, ahead. It can be served warm, but is best served chilled. It is also very good with 2 c. chopped cooked chicken added. I hope you enjoy this as much as we do!
Provided by MeemawB
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook Rice as directed on box, but brown using olive oil, instead of butter.
- Mix Mayonnaise, curry powder and reserved marinade together, and set aside.
- Combine cooked Rice-a-Roni, artichoke hearts, olives, green onions and bell pepper.
- Pour mayonnaise mixture over rice mix.
- Stir to coat.
- Refrigerate until serving.
- Enjoy!
CURRIED JERUSALEM ARTICHOKES OR SUN CHOKES (TOPINAMBOURS AU KARI)
Provided by Craig Claiborne
Categories dinner, quick, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Using a small regular or swivel-bladed paring knife, peel the artichokes. Cut them lengthwise in half and then into one-inch pieces. They will be irregular in shape. There should be about three cups.
- Heat the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the artichokes, curry powder, salt and pepper and stir. Add the raisins and chutney. Cook, stirring, about one minute.
- Add the milk and cream and bring to a boil. Cover and let simmer 12 to 15 minutes or until artichokes are tender but still slightly crisp. Serve.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 18 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 541 milligrams, Sugar 31 grams, TransFat 0 grams
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