CURRIED CELERY
This can be a hot vegetable course or a cold chutney!! Good with chicken, pork and shrimp. Excellent the following day with cold meats.
Provided by Tebo3759
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put celery in a saucepan and add boiling water to a 1/2 inch depth.
- Cover and boil 5 minutes (celery to remain crisp).
- Drain reserving cooking water and set celery aside.
- Saute apples and onion in butter in same pan until onion is transparent.
- Blend in cornstarch and curry powder, cook 2 minutes.
- Add 1/2 cup reserved water and cook 5 minutes.
- Add celery and pepper.
- Can be served hot or cold.
Nutrition Facts : Calories 46, Fat 1.2, SaturatedFat 0.7, Cholesterol 2.5, Sodium 48.4, Carbohydrate 9.2, Fiber 2.1, Sugar 5.4, Protein 0.7
CURRIED CARROT SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield Up to 6 (1 1/2 cup) servings
Number Of Ingredients 11
Steps:
- Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!
MOM'S CURRIED FRUIT
This is my favorite traditional side dish for our holiday meals... it may sound a bit on the weird side... but go for it!
Provided by Carrie
Categories Side Dish Curry Side Dish Recipes
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
- Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 57.6 g, Cholesterol 6.8 mg, Fat 2.8 g, Fiber 3.1 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 43.9 mg, Sugar 35 g
CURRY CURLIES
Make and share this Curry Curlies recipe from Food.com.
Provided by Doreen Randal
Categories Lunch/Snacks
Time 28m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Cut pastry into 1 cm strips.
- Brush both sides of the strips with combined melted butter and curry powder.
- Lightly press finely crushed potato chips on both sides; twist to curl.
- Place on lightly greased oven trays.
- Bake in moderately hot oven 8 minutes or until golden.
- Cool on wire rack.
Nutrition Facts : Calories 6831.4, Fat 529.1, SaturatedFat 194.3, Cholesterol 395.4, Sodium 4241.2, Carbohydrate 465, Fiber 23.6, Sugar 16.1, Protein 73.2
CURRIED RICE
I've been cooking this simple rice dish for more than 40 years. The pleasant curry flavor is especially nice with roasted chicken, turkey or duck, making it the perfect addition to a holiday spread.-Bess Placha, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.
Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
CURRIED RICE
An easy Curried Rice recipe
Categories Rice Side Steam Vegetarian Curry Spring Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.
- Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
- Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.
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