Tag Archives: curry

Curried Cauliflower

October 13, 2014 admin 1 Comment

This dish has a subtle yet delicious curry flavoring – it’s perfect next to chicken and fish dinners. If you haven’t tried curry before, but you like cauliflower, this is a great dish to try. It’ll get you hooked on curry, I bet 🙂

8 servings
100 calories per serving

1/4 c olive oil
2 t curry powder
2 t sugar
1 t lemon juice
Salt and pepper to taste
4 c cauliflower florets
1/3 c slivered or sliced almonds

Preheat oven to 400 degrees. Mix oil, curry, sugar, lemon, salt and pepper than mix in cauliflower. Pour all into a 13×9 baking dish and cover. Bake 15 minutes then stir and add almonds and cook another 10-15 minutes uncovered.

Chicken, Dinner, Summer

Curry Lime Chicken Kabobs

June 16, 2014 admin Leave a comment

You know the drill – toss the skewers and throw this in a grill basket ! But I still call it a “Kabob” recipe so you can visualize it 🙂 The yogurt sauce is JUST PERFECT in this recipe. Serve with some cous cous on the side.

4 servings
261 calories per serving

1 lb. boneless skinless chicken breast, cut into bite size pieces
½ c plain yogurt
¼ c chopped cilantro
1 t grated lime zest
2 T lime juice
2 T oil
1 T honey
1 T Dijon mustard
2 cloves garlic, minced
½ t curry powder
¼ t salt
¼ t pepper
2 green bell peppers cut into 1 inch pieces
1 zucchini in ½ inch slices
10 grape tomatoes
Pam

For the marinade, mix yogurt, cilantro, lime peel and juice, oil, honey, mustard, garlic, curry, salt and pepper. Place chicken in a zip loc and pour in the marinade and refrigerate 4-24 hours. Heat grill and spray a grill basket with Pam. Cook 15 minutes or until chicken is done, stirring occasionally so that all sides of the meat and veggies get browned.

Dinner, Lunch, Sides, Vegetables

Curried Slaw

September 6, 2011 admin Leave a comment

This is a great dinner or lunch side. The curry and apples give it nice surprise flavor.

16 servings
120 calories per serving

1 c Miracle Whip
1 T curry powder
¼ of a medium head of green cabbage, shredded
¼ of a medium head of napa cabbage, shredded
1 medium zucchini, shredded
1 large carrot, shredded
2 celery stalks, chopped
2 green onions, thinly sliced
2 Granny Smith apples, thinly sliced

Mix dressing and curry then add all the other ingredients and mix well. Cover and refrigerate several hours so flavors mingle well.

Dinner, Salads, Sides, Vegetables

Curried Cucs and Avocado

July 18, 2011 admin Leave a comment

My friend grows the tastiest cucs ! And they are just perfect in this salad. Just a bit of curry, just a bit of Tabasco, lotsa lime and great veggies. This is one you’ll make again and again.

3 servings
106 calories per serving

1 large cucumber peeled, seeded and diced
1 t salt
½ red bell pepper, diced
Zest of one lime
Juice of one lime
2 T chopped cilantro or parsley
1 ½ t sugar
½ t curry powder
A Couple of dashes of Tabasco
1 avocado, diced

Take the cucumber pieces and sprinkle with salt and set in a colander to drain. This helps some to remove some of the bitterness that some cucumbers have. Mix pepper, lime zest, lime juice, cilantro, sugar and Tabasco. Pat the cucumbers dry and add to the pepper mix. Finally add the avocado and serve immediately.

Chicken, Lunch

Chicken Couscous Salad

April 21, 2011 admin Leave a comment

This was on of the most excellent lunch salads I have had in a long time ! The curry flavor is just divine, the meal is filling, and it will be a lunch to remember !

2 servings
343 calories per serving

1 ¼ c chicken broth
1 c (6 oz.) boneless skinless chicken breast cut into thin strips
3 t curry powder
½ c whole wheat couscous
½ c diced red bell peppers
½ c chickpeas, drained and rinsed
¼ c scallions, sliced
¼ c cilantro, chopped
1 T Dijon mustard
¼ t kosher salt
1 c lettuce leaves
2 medium tomatoes, sliced

Bring broth to a boil. Cook chicken in broth 5 minutes or until cooked through and then remove to a plate and toss with 1 t curry. Bring broth back to boil and add couscous. Remove pan from heat, cover and let sit 5 minutes. Fluff couscous and place in a bowl with peppers, beans, scallions, and cilantro. Then add the mustard, remaining curry and salt. Put lettuce and tomato slices on plates and top with the chicken curry mix. Can be served cold or warm.

Asian, Lunch, Soups

Thai Butternut Squash Soup

March 27, 2011 admin Leave a comment

With this recipe you are basically adding a red curry sauce (coconut milk and red curry) to an already delicious soup – – and what you get is a spicy, authentic Thai soup that tastes just perfect.

5 servings
174 calories per serving

2 18 oz. cartons butternut squash soup
¾ c light coconut milk
2 t red curry paste
¼ t salt
½ c plain fat free yogurt
2 T finely chopped cilantro
15 fat free croutons

Mix soup, milk, salt and paste in a pan and cook 6 minutes or until completely heated. Mix yogurt and cilantro. Put soup in bowls and swirl in some yogurt on the top – add croutons and serve immediately.

Appetizers, Lunch, Vegetables

Quiche with Rice Crust

September 3, 2010 admin Leave a comment

This is an excellent quiche – no one would ever know you never even opened the oven ! The Swiss cheese is just perfect with the spinach and mushrooms. And the crust is so much more flavorful than a regular crust. You’ll definitely make this one again and again.

8 servings
116 calories per serving

1 ½ c cooked brown rice
1 c shredded low fat swiss cheese
¾ c Egg Beaters
¼ t curry powder
10 oz. package of frozen spinach, thawed and pressed dry in a colander
¾ c evaporated skim milk
½ c sliced mushrooms
2 T chopped shallots
¼ t garlic powder
¼ t onion powder
¼ t salt
1/8 t pepper

Combine rice, ½ c cheese, ¼ c Egg Beaters and curry and press into the bottom of a 9” glass pie plate. Microwave 4 minutes or until firm. Combine spinach, milk, mushrooms, onion, spices, ½ c cheese and ½ c Egg Beaters and mix well then pour into the crust and microwave on 50% power 20 minutes (rotate it every 5 minutes or so if your microwave does not have a turntable) or until a knife inserted comes out clean.

Chicken, Dinner

Curry Chicken

June 29, 2010 admin Leave a comment

This steamy Indian inspired dish has just the right amount of curry. Pair it up with a vegetable side dish such as Ginger Steamed Carrots.

3 servings
190 calories per serving

3/4 lb. boneless skinless chicken cut into cubes
2 t oil
1/2 c onion, chopped
1/4 c celery, chopped
3 cloves garlic, minced
2 T wheat flour
1 c chicken broth
1/2 c canned diced tomatoes, drained
1/2 t Worcestershire sauce
1-2 t curry powder
¼ – 1/2 t cayenne pepper (depending on how spicy you like it)
1/4 c chopped cilantro
Salt and pepper to taste

Add salt and pepper to chicken cubes. Put 1 t oil in skillet and cook chicken 4-6 minutes or until browned. Lower the heat and cook 4 more minutes then remove from pan. Heat pan to medium and add oil, onion, celery and garlic. Cook 5 minutes. Stir in flour and add broth and cook 5 minutes or until thickened up. Stir in tomatoes, Worcestershire, curry and cayenne. Add chicken back to skillet along with salt and pepper and simmer 3 minutes. Remove and sprinkle with cilantro.

Dinner, Fish

Curried Shrimp and Broccoli

May 28, 2010 admin Leave a comment

The curry sauce in this dish is just perfect – very creamy and just enough of it. This makes a great professional tasting dinner and does not take long at all to put together.

4 servings
290 calories per serving

1 c uncooked brown rice
1 c water
1 t oil
2 cloves garlic, minced
4 c small broccoli florets
½ c fat free chicken broth
3 t curry powder
1 c fat free evaporated milk
1 T cornstarch
½ t salt
4 t lime juice
¾ lb. cleaned and shelled shrimp
Salt and pepper to taste

Cook rice in water according to package instructions. Heat oil in skillet and add garlic and cook 30 seconds then add broccoli, broth and curry and heat until simmering. Cover and continue cooking 8 minutes or until broccoli is starting to get tender. Mix milk, starch and salt and add to skillet. Bring to a boil and cook 2 minutes or until thickened, stirring constantly. Stir in lime juice and shrimp and cook until shrimp is done and all is heated through. Add salt and pepper.

Chicken, Dinner, Mediterranean

Eastern Fried Rice

March 4, 2010 admin 1 Comment

This version of fried rice is not your typical Chinese food fare. This is more of a Middle Eastern recipe and there are a wide range of BIG flavors in the recipe. But they mix well and become amazingly mellow.

6 servings
350 calories per serving

3 T oil
1 large onion, diced
6 oz. Canadian bacon, diced
1 lb. bok choy stems and leaves, chopped
1 large red bell pepper, diced
2 t finely chopped fresh ginger
3 cloves garlic, minced
8 oz. boneless, skinless chicken breasts
¾ c Egg Beaters
3 t curry powder
4 c cold cooked brown rice
3 T soy sauce
Salt and pepper to taste
Pam

Heat 2 t oil in a large skillet on medium high heat and add onion and bacon. Cook 4 minutes and add bok choy and continue cooking another 2 minutes. Add pepper, ginger, garlic and cook until veggies are getting soft, about 5 minutes. Remove contents and set aside. Add 1 T oil of skillet and then cook chicken 5 minutes or until done. Set chicken aside. Spray skillet with Pam and when hot, add eggs and scramble. Add eggs to bowl with chicken. Add 1 T oil to skillet and cook curry powder 30 seconds and then add rice and cook without stirring until slightly crispy, about 4 minutes. Return all the other ingredients to the pan, add soy sauce, salt and pepper and heat 3 minutes.