Curry Leaf Bread Recipes

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CURRY LEAF POPCORN



Curry leaf popcorn image

Rustle up this healthy curry leaf popcorn the next time you have a snack attack. The recipe uses our curried chickpeas recipe, which you could make ahead

Provided by Sophie Godwin - Cookery writer

Categories     Snack

Time 4m

Number Of Ingredients 5

80g curried chickpeas (see recipe below)
handful of lightly salted popcorn
a few curry leaves
1 tsp curry powder
½ tsp rapeseed oil

Steps:

  • Mix the curried chickpeas (see recipe here) with the popcorn, curry leaves and curry powder. Fry the mixture in the rapeseed oil, cool slightly and dig in.

Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

CURRY LEAF BREAD



Curry Leaf Bread image

From the following link: http://www.npr.org/2011/09/28/140735689/fresh-curry-leaves-add-a-touch-of-india

Provided by casualsouschef

Categories     Indian

Time 2h

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 10

4 cups all-purpose flour
2 tablespoons sugar
1 (2 1/4 teaspoon) envelope instant yeast
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon cumin seed, crushed
2 tablespoons finely chopped fresh curry leaves
2 tablespoons unsalted butter
3/4 cup water (more if needed)
1/2 cup evaporated milk

Steps:

  • Place the flour, sugar, yeast, salt, turmeric, cumin and curry leaves in a large bowl and whisk to combine.
  • Heat the butter, water and milk just until the butter melts. Allow to cool until warm to the touch (110 to 120 degrees).
  • Gradually add the warm liquid to the dry ingredients and mix with a wooden spoon until a soft but not sticky dough forms. You may not need all of the liquid, but if the dough is too dry, add warm water a tablespoon at a time until you get a soft dough.
  • Turn the dough out onto a clean work surface and knead for about 5 minutes or until you have a soft, smooth and elastic dough.
  • Remove the dough to a lightly greased bowl, cover with a damp towel and allow to rise in a warm, draft-free place until doubled in bulk, 45 to 60 minutes.
  • Place the dough on a clean work surface and knead for a minute or two.
  • Shape and place in a greased 8 1/2-by-4 1/2-inch loaf pan. Cover with a damp towel and allow to rise until the dough is about 1 inch above the top of the pan (45 to 60 minutes).
  • Meanwhile, preheat the oven to 375 degrees with a rack in the middle position.
  • Bake the bread for 35 to 45 minutes, until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
  • Remove from the pan and cool on a wire rack before slicing.

Nutrition Facts : Calories 389.1, Fat 6.5, SaturatedFat 3.6, Cholesterol 16.3, Sodium 414.4, Carbohydrate 70.9, Fiber 2.8, Sugar 4.4, Protein 10.8

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