Curry Butter Recipes Recipe For Lasagna

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CHICKEN CURRY LASAGNA



Chicken Curry Lasagna image

My family loves Indian food, and I thought the creamy tomato-based sauce in our favorite curry would be tasty as part of a lasagna. This is a yummy and exciting comfort food for our family! -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12

Number Of Ingredients 16

1 tablespoon canola oil
1 medium onion, chopped
4 teaspoons curry powder
3 garlic cloves, minced
1 can (6 ounces) tomato paste
2 cans (13.66 ounces each) coconut milk
1 pound (about 4 cups) shredded rotisserie chicken, skin removed
12 lasagna noodles, uncooked
2 cups part-skim ricotta cheese
2 large eggs
1/2 cup chopped fresh cilantro, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
Lime wedges

Steps:

  • Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Add curry powder and garlic; cook 1 minute more. Stir in tomato paste; pour coconut milk into skillet. Bring to a boil. Reduce heat and simmer 5 minutes. Stir in cooked chicken., Meanwhile, cook lasagna noodles according to package directions. Drain. Combine ricotta, eggs, 1/4 cup cilantro, spinach and seasonings., Spread a fourth of chicken mixture into a 13x9-in. baking dish coated with cooking spray. Layer with 4 noodles, half the ricotta mixture, a fourth of chicken mixture and 1/2 cup mozzarella. Repeat layers. Top with remaining noodles, remaining chicken mixture and remaining mozzarella., Bake, uncovered, until bubbly, 40-45 minutes. Cool 10 minutes before cutting. Top with remaining cilantro; serve with lime wedges.

Nutrition Facts : Calories 343 calories, Fat 17g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 322mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.

CURRY BUTTER



Curry Butter image

You'll love the earthy flavor curry lends to corn, but this butter is great with any veggie, potatoes included. -Elke Rose, Waukesha, Wisconsin

Provided by Taste of Home

Time 5m

Yield 1/2 cup.

Number Of Ingredients 4

1/2 cup butter, softened
1-1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes

Steps:

  • In a small bowl, beat all ingredients. Refrigerate up to 1 week or freeze up to 3 months.

Nutrition Facts : Calories 102 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

BUTTER CHICKPEA CURRY



Butter Chickpea Curry image

A delicious, creamy chickpea and potato curry, full of flavor and so simple. You control the spice! Try it once and you'll be hooked! My sister gave me this recipe. I don't know where it came from but I'm glad she did! Serve over a bed of rice.

Provided by Sushi0306

Categories     Main Dish Recipes     Curries     Vegetarian

Time 50m

Yield 4

Number Of Ingredients 12

4 medium potatoes, cubed
2 tablespoons canola oil
1 medium yellow onion, diced
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 (10.75 ounce) can condensed tomato soup
½ cup cream or milk
1 (12 ounce) can chickpeas, rinsed and drained

Steps:

  • Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
  • Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.

Nutrition Facts : Calories 504 calories, Carbohydrate 72 g, Cholesterol 40.8 mg, Fat 20.9 g, Fiber 10 g, Protein 11.1 g, SaturatedFat 7.9 g, Sodium 1287.9 mg, Sugar 8.2 g

LASAGNA



Lasagna image

Jims home made lasagna

Provided by jimandsuzy

Time 1h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Fry onions , carrots and celery in oil until soft and just starting to brown
  • Soon and add teaspoon of oregano and garlic and fry for a further minute
  • Add in two tablespoons of tomato purée and fry for 2/3 minutes
  • Add in mince mix thoroughly and brown
  • Add in tomatoes and simmer for 30 mins fairly brisky , final mix should be relatively thick and not too runny
  • Season to taste
  • Next make the bechamel sauce - melt butter in pan , when sizzling add flour and mix thoroughly. Fry for a few minutes to cook out flour but keep and eye on it and stir occasionally so doesn't burn.
  • Gradually add in milk whilst stirring - sauce needs to be somewhere in between double cream and thick cream. Need quite a lot of sauce.
  • Leave to cool slightly and add in cheese and stir until melted
  • Next make up Lasagna start with sheet of lasagna , them ragu sauce then cheese sauce and repeat. Finish with layer of lasagna sheets and top with cheese sauce and then grate over Parmesan. Cook for 30 to 35 mins at 180.

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