Curried Recipes Recipe Box Recipe For Stuffed

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CURRIED STUFFED ACORN SQUASH



Curried Stuffed Acorn Squash image

Accidental recipes are the best and this one is no exception! This is a fancy vegetarian-lover's way to spice up squash without losing the smooth, subtle squash flavor.

Provided by JennyB

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 15

2 acorn squash, halved and seeded
1 tablespoon olive oil, or as needed
½ cup diced red bell pepper
½ cup sliced daikon radish
¼ cup sliced leek
¼ cup diced celery
1 jalapeno pepper, diced
1 tablespoon minced garlic
2 cups vegetable stock
1 cup brown rice
1 cup chopped collard greens
1 tablespoon curry powder
1 ½ teaspoons red curry paste
¼ cup chopped walnuts
½ cup crumbled feta cheese

Steps:

  • Wrap each squash half with plastic wrap.
  • Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
  • Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
  • Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
  • Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.

Nutrition Facts : Calories 401.2 calories, Carbohydrate 63.5 g, Cholesterol 16.7 mg, Fat 14 g, Fiber 8.7 g, Protein 10.1 g, SaturatedFat 4 g, Sodium 500.7 mg, Sugar 9.7 g

CURRIED BEEF-STUFFED SQUASH



Curried Beef-Stuffed Squash image

My husband and I look forward to this dinner. The savory beef tucked inside tender acorn squash halves is a satisfying autumn combination. Plus, it's a lighter entree and very flavorful. - Edna Lee, Greeley, Colorado

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

3 medium acorn squash (about 1 pound each), halved and seeded
1 pound ground beef
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon beef bouillon granules
1/2 cup hot water
1/2 cup cooked rice
2 tablespoons chopped fresh parsley
1 tablespoon orange juice concentrate
1 teaspoon brown sugar
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt

Steps:

  • Invert squash in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 35-45 minutes or until almost tender., Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain., Dissolve bouillon in water; add to skillet. Stir in remaining ingredients; mix well. Turn squash cut side up in pan and fill with meat mixture. , Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil. Bake at 350° for 20-30 minutes or until heated through.

Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 270mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

CURRIED STUFFED EGGS



Curried Stuffed Eggs image

This is a recipe I got from a dear friend while she was on the Atkins diet. I just fell in love with the flavor. I now make them as an appetizer for Thanksgiving every year. I never make the old mayo mixture anymore. I hope you enjoy!

Provided by teresas

Categories     Potluck

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 6

4 hard-boiled eggs
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon curry powder
1 pinch cayenne pepper
salt & pepper

Steps:

  • Cut the eggs in half, remove the yolks and place them in a bowl.
  • Reserve the whites.
  • Add the mustard, mayonnaise, curry powder, cayenne pepper, salt & pepper to the egg yolks and mix well.
  • Divide the yolk mixture evenly among the reserved whites, mounding it slightly.
  • Serve immediately or store, covered in the refrigerator for up to 1 day.

CURRIED VEGETABLE STUFFED PORTABELLAS



Curried Vegetable Stuffed Portabellas image

Meaty portabella mushrooms meet up with a spicy curry filling in this tasty dinner that is ready to eat in minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

4 large (4 to 5 inches) portabella mushroom caps, stems removed
1 box (9 oz) frozen chopped spinach
1 teaspoon vegetable oil
1/4 cup chopped onion
1 1/4 cups vegetable broth
1 teaspoon curry powder
1/4 teaspoon salt
1 cup uncooked instant brown rice
1/4 cup shredded carrot
1/4 cup plain yogurt, if desired
Sliced green onion, if desired

Steps:

  • Heat gas or charcoal grill. With small metal spoon, scrape underside of mushroom caps to remove dark gills. Spray mushroom caps with cooking spray. Place mushroom caps, underside down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until mushroom caps are tender, turning occasionally. Remove from grill; turn underside up.
  • Meanwhile, cook spinach as directed on box. Squeeze to drain well.
  • In 2-quart saucepan, heat oil. Add onion; cook and stir 1 minute. Stir in broth, curry powder and salt. Heat to boiling. Stir in rice; reduce heat to medium-low. Cover and cook 3 minutes. Stir in spinach and carrot; cover and cook 4 to 6 minutes longer or until rice and vegetables are tender. Remove from heat; let stand 3 to 4 minutes or until liquid is absorbed; fluff with fork.
  • Carefully spoon about 1/2 cup rice mixture onto each cap. Serve with yogurt and green onion.

Nutrition Facts : Calories 240, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 4 g, TransFat 0 g

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