Curried Cucumbers Recipes
CURRIED CUCUMBERS
This is a variation of a cucumber salad I once enjoyed at a salad bar. I use mayonnaise to cut the tartness of the sour cream. It has a rich flavor, too! Reduce calories by using "light" sour cream and mayonnaise.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine first seven ingredients. Toss with cucumbers and onion slices. Chill 2-3 hours. , Stir just before serving. Adjust salt and pepper to taste; garnish with parsley if desired.
Nutrition Facts : Calories 141 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 151mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
CURRIED COUSCOUS
Steps:
- Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
- Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
CURRIED BEEF PITAS WITH CUCUMBER SAUCE
A good friend gave me this recipe when I first got married. I was a bit apprehensive to try it since the ingredients weren't that familiar to me, but, years later, it's now one of our family favorites. -Shannon Koene, Blacksburg, Virginia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings (1-1/2 cups sauce).
Number Of Ingredients 15
Steps:
- In a small bowl, mix the first seven ingredients. Refrigerate until serving., In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink; crumble beef; drain. Add apple, raisins, curry powder and salt; cook until apple is tender, stirring occasionally. Serve in pita halves with sauce.
Nutrition Facts : Calories 429 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 686mg sodium, Carbohydrate 50g carbohydrate (13g sugars, Fiber 6g fiber), Protein 36g protein.
CURRIED SHRIMP WITH CUCUMBER VINAIGRETTE
Categories Appetizer Sauté Shrimp Curry Cucumber Summer Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Purée cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until emulsified. Season with salt and pepper.
- Pat shrimp dry and sprinkle with curry powder and salt and pepper to taste. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, turning them, until golden brown and just cooked through, 2 to 3 minutes. (If necessary, add more vegetable oil to skillet for second batch.) Transfer shrimp to a plate to cool.
- Serve shrimp at room temperature with vinaigrette for dipping.
CURRY PICKLES
Make and share this Curry Pickles recipe from Food.com.
Provided by Suzie_Q
Categories Vegetable
Time 35m
Yield 3 pints, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place cucumbers, onions and salt in large bowl. Stir. Cover and let stand on counter overnight. Drain. Rinse with cold water. Drain again well.
- Combine vinegar, sugar, curry and pepper in a large pot. Stir. Bring to a boil, stirring occasionally.
- Add cucumber mixture. Return to a boil.
- Pack vegetables into hot sterilized pint jars to within 1 inch of top. Fill with brine to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a water bath for 10 minutes.
Nutrition Facts : Calories 324.3, Fat 0.3, SaturatedFat 0.1, Sodium 1172.4, Carbohydrate 78.4, Fiber 1.7, Sugar 71.6, Protein 1.5
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