Coconut Curry Chicken

Nonstick cooking spray

2 lbs. boneless, skinless chicken breasts, cut into 1" pieces

6 medium carrots, diced

2 c. cubed butternut squash

1 large onion, diced

1 large green bell pepper, seeded and chopped

2 c. chicken or vegetable stock

1 14-oz. can light coconut milk

1 5-oz. can tomato paste

4 garlic cloves, minced

2 T. curry powder (or to taste)

Freshly ground black pepper

Jasmine rice

Chopped cashews, for garnish 

Chopped fresh cilantro, for garnish

Spray a 6-qt. slow cooker with cooking spray. Add the chicken, carrots, squash, onion, and bell pepper to the cooker.

In a blender, process the stock, coconut milk, tomato paste, garlic, curry powder, and black pepper until smooth. Pour the mixture over the chicken and vegetables, and mix well. Cover and cook on low for 7-8 hours, until cooked through.

During the last 20 minutes of cooking, remove the chicken and shred it using two forks. Return the chicken to the slow cooker for the remaining cooking time.

Serve over jasmine rice, if desired, garnished with chopped cashews and cilantro.

Serves 6-8.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 79. 

Curried Split Peas

1 c. dried split peas, rinsed, stones removed
3 c. water
1/2 t. salt
1 medium onion, chopped
3 cloves garlic, minced
1 T. finely grated or minced fresh ginger
1 T. ground turmeric
1 T. ground cumin
1/2 t. black pepper
1/2 t. ground cardamom
1 green bell pepper, very finely diced
Cooked rice (optional)
Sliced green onions, for topping
Chapatis or injera, for dipping/scooping

Grease the interior of a 5-qt. slow cooker with nonstick cooking spray.

Place the split peas, water, salt, onion, garlic, ginger, turmeric, cumin, black pepper, and cardamom in the cooker. Stir well. Cover and cook on LOW for 7-8 hours or until the peas are as tender as you like them.

Stir in the diced green pepper 15 minutes before cooking time ends.

Serve over rice, topped with green onions, with chapatis or injera.

Green or brown lentils will also work in this recipe.

Serves 4.

Adapted from Stock the Crock, p. 64.

African Sweet Potato Stew

5 c. peeled, chopped sweet potatoes
3 c. sliced or halved fresh white mushrooms
1-1/2 c. small cubes of fresh pineapple
3/4 c. uncooked green lentils
1-1/2 c. chopped onion
2 T. tomato paste
2 t. curry powder
1/4 t. ground ginger
1/4 t. cayenne pepper
1 garlic clove, minced, or 1/4 t. garlic powder
3 c. vegetable broth
1 c. chopped fresh spinach leaves, lightly packed
1/4 c. peanut butter
1 T. lime juice
1/2 c. chopped peanuts, for topping

Grease the interior of a 5-qt. slow cooker with nonstick cooking spray.

Combine the sweet potatoes, mushrooms, pineapple, lentils, onion, tomato paste, curry powder, ginger, cayenne pepper, garlic, and broth in the prepared crock and mix well. Cover and cook on LOW for 3 to 4-1/2 hours, or until the sweet potatoes, lentils, and onion are tender.

Add the chopped spinach leaves, peanut butter, and lime juice. Stir well, Cook just until heated through.

Serve in bowls, topped with chopped peanuts.

Leftovers will freeze for up to 3 months.

Serves 4 or 5.

Adapted from Stock the Crock, p. 30. 

Curry-Spiced Pumpkin Bisque with Coconut Milk

1 15-oz. can pumpkin puree
1 T. curry powder
1 t. light brown sugar
1 15-oz. can unsweetened coconut milk
1 c. vegetable broth
Salt and freshly ground black pepper
2 T. pumpkin seeds (optional)

Combine the pumpkin puree, curry powder, and sugar in a pot over medium heat. Whisk in the coconut milk a little at a time until mixture is smooth. Add up to a cup of the vegetable broth to achieve a desired consistency. Season with salt and pepper.

Simmer for 10 minutes to allow flavors to develop, stirring occasionally. Taste to adjust seasonings and serve hot, garnished with pumpkin seeds if desired.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 172.

Curry-Marmalade Chicken

1/2 c. orange marmalade or apricot jam
2 T. lemon juice
1/2 t. curry powder
Chicken pieces

Mix all ingredients except chicken together. Put chicken in a baking dish and bake at 350 degrees until done, about 45 minutes. Brush marmalade mixture over chicken during the last 15 minutes of baking.

Source unknown.

Curried Chicken with Cauliflower, Apricots, & Olives

8 boneless, skinless chicken thighs (about 2 lbs. total)
4 T. extra virgin olive oil, divided
4 t. curry powder, divided
1/4 t. cayenne pepper
1 t. smoked paprika, divided
1/2 t. ground cinnamon
1 T. apple cider vinegar
1 t. kosher salt, divided
1 head cauliflower, cut into florets
3/4 c. chopped dried apricots, soaked in hot water for 5 minutes and drained
1 c. putted green olives, halved

Combine chicken thighs with 2 T. olive oil, 2 t. curry powder, cayenne pepper, 1/2 t. paprika, cinnamon, vinegar, and 1/2 t. salt in a large zip-top bag. Seal and mush gently to coat the chicken. Marinate in the refrigerator for 45 to overnight.

Preheat the oven to 425 degrees with a rack in the middle position. Line a sheet pan with parchment paper.

Place the cauliflower on the sheet pan. Add the remaining 2 T. olive oil, 2 t. curry powder, 1/2 t. paprika, and 1/2 t. salt, and toss to coat. Scatter the apricots and olives over the cauliflower, and toss to coat. Spread into a single layer.

Remove the chicken from the marinade and place it atop the cauliflower mixture, spacing the pieces evenly apart. Discard the bag with any remaining marinade. Roast, rotating the pan halfway through, until the cauliflower is slightly charred and the chicken is cooked through, about 45 minutes.

Enjoy warm, piled with cauliflower, apricots, and olives.

Serves 4-6.

Adapted from Sheet Pan Suppers, p. 54.

Cauliflower-Curry Soup

Salt
1 large head cauliflower, cut into florets (5-6 c.)
1 T. unsalted butter
1 medium onion, chopped
1 celery stalk, chopped
1 t. curry powder
6 c. chicken stock
1 c. heavy cream
Freshly ground pepper
Extra-virgin olive oil, for serving

Bring a large saucepan of salted water to a boil. Add the cauliflower and cook until soft, 12-15 minutes. Drain and set aside.

Melt the butter in another large saucepan over medium-high heat. Cook the onion and celery, stirring, until soft, 3-4 minutes. Stir in the curry powder. Add the cauliflower and stock and bring to a boil. Reduce heat to low and simmer for 5 minutes.

Use a blender to puree the soup until smooth and creamy. Add the cream, simmer for 2 minutes, and season with salt and pepper. Pour into bowls and serve, drizzled with a little olive oil.

Soup will keep several days in the refrigerator and gets better with age.

Serves 4.

Adapted from Sweet Paul Eat & Make, p. 119.

Liz's Fruit Casserole

2 1-lb. cans fruit halves
1/4 c. brown sugar
1 t. curry powder
2 T. cornstarch
1/2 c. chopped pecans
2 T. butter
Yogurt, sour cream, or ice cream for topping

Drain fruit and place in 1-1/2 qt. casserole. Sprinkle with brown sugar, curry powder, cornstarch, and pecans. Mix lightly and dot with butter. Bake at 350 degrees for 20 minutes. Serve plain or with yogurt, sour cream, or ice cream.

Serves 8.

Adapted from The Pecan Cookbook, p. 84. 

Orange Rice Salad

2 c. cooked brown rice, at room temperature
2 large oranges, peeled and sectioned, cut into 1" pieces (discard white membranes)
2/3 c. vanilla yogurt
1 T. sugar
1 T. lime juice
1/2 t. curry powder
1/4 t. grated fresh lime peel
1/4 t. grated fresh orange peel

Toss rice and oranges together in a medium bowl. In a small bowl, combine yogurt, sugar, lime juice, curry powder, and peels, mixing well. Pour over rice mixture and mix well. Chill and serve cold.

Makes 6 servings.

Adapted from The Meatless Gourmet, p. 366.

Creamy Cauliflower Soup

2 t. vegetable oil
1 c. chopped onion
4 cloves garlic, crushed
2 t. curry powder
1 t. ground coriander
1/2 t. ground cumin
1/8 t. black pepper
1/16 t. ground nutmeg
4 c. vegetable broth
1 small cauliflower, cut into very small flowerets
1 large potato, peeled and cut into 1/4" pieces
1 c. evaporated milk
Salt to taste
Chopped fresh cilantro, for garnish

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook and stir 3 minutes, adding small amount of water if necessary to prevent sticking. Reduce heat to medium low and add spices. Keep adding small amounts of water to prevent sticking. Cook and stir for 3 minutes more.

Add broth, cauliflower, and potato. Increase heat to medium and bring mixture to a boil. Cover, reduce heat to medium-low, and simmer 40 minutes or until vegetables are tender.

Set aside 2 c. of the soup. Working in 2-3 small batches, puree soup until smooth, using a blender or food processor. Return soup to saucepan and add the reserved soup.

Stir in milk and add salt to taste. Heat through, but do not boil. Spoon into serving bowls and garnish with cilantro.

Serves 6.

 Adapted from The Meatless Gourmet, p. 360.

Curried Chickpeas

2 t. vegetable oil
1 c. chopped onion
3 cloves garlic, very finely chopped
1 T. very finely chopped fresh ginger
2 t. ground coriander
1/2 t. turmeric
1/2 t. ground cumin
1/4 t. cayenne pepper, or more to taste
1/16 t. ground cinnamon
1/16 t. ground cloves
2 19-oz. cans chickpeas, rinsed and drained, or 4-1/2 c. cooked chickpeas
1 c. plus 2 T. water
2 T. fresh lemon juice

Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and ginger. Cook, stirring frequently, 5 minutes. Sprinkle with spices and add 2 T. of the water. Continue to cook and stir for 1 minute.

Add chickpeas and remaining water. Reduce heat to medium-low and simmer uncovered, stirring occasionally, 15 minutes.

Stir in lemon juice and cook 5 minutes more.

Serves 6.

Adapted from The Meatless Gourmet, p. 373.

Split Pea & Vegetable Soup

2 t. vegetable oil
1 c. chopped onion
2 c. carrots, sliced 1/4" thick
1 t. fresh ginger, finely minced
2 t. ground coriander
1 t. curry powder
1 t. ground cumin
1/2 t. turmeric
1 c. green split peas, uncooked
1 1-lb. can salt free or regular tomatoes, chopped, undrained
5-1/2 c. water
1 medium potato, peeled and cut into 1/2" cubes
1/4 t. salt
Freshly ground pepper and salt to taste

Heat oil in a large saucepan over medium heat. Add onion, carrots, and ginger. Cook and stir for 1 minute. Sprinkle with spices and continue cooking and stirring for 4 more minutes. Add small amounts of water as necessary, about 1 T. at a time, to prevent sticking.

Stir in split peas, tomatoes, water, potato, and salt. When mixture boils, cover, reduce heat to medium-low, and simmer 45-60 minutes, until vegetables are tender.

Top each serving with salt and pepper to taste.

Makes 6 servings.

Adapted from The Meatless Gourmet, p. 359.

Curried Zucchini Soup

3 T. vegetable oil
2 large onions, diced
2 garlic cloves, minced
1 t. minced fresh ginger
1 t. turmeric
1 t. ground cumin
1 t. ground coriander
A few dashes cayenne pepper
5 c. vegetable stock
5 medium zucchini, quartered lengthwise and finely diced
1/2 t. salt
Plain yogurt, for garnish

Heat the oil in a large stockpot over medium heat. Add the onions, garlic, and ginger and saute 10 minutes, stirring often. Sprinkle on the turmeric, cumin, coriander, and cayenne and cook 2 minutes.

Pour in the stock and bring to a boil. Add the zucchini and salt and cook, partially covered, 30 minutes or until the zucchini is very tender. Remove the cover and let the soup cool 10 minutes.

Puree half the soup in a blender or food processor, then return it to the pot. Reheat until hot, then serve in bowls with a generous spoonful of yogurt on each serving.

Serves 4 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 33. 

Creamy Curry Dip

1 c. cottage cheese
1/4 c. milk
1/4 c. sour cream
1 garlic clove, minced
1/2 t. minced fresh ginger
1 t. turmeric
1/4 t. ground cumin
1/4 t. ground coriander
1/2 t. sugar

Combine all the ingredients in a blender or food processor and blend until perfectly smooth. Turn off the machine and scrape down the sides as necessary.

Scrape the dip into a serving bowl. Cover and chill 30 minutes before serving to allow the flavors to blend.

Will keep refrigerated for up to 3 days.

Makes 1-1/2 c.

Adapted from Quick Vegetarian Pleasures, p. 25.

Auntie Bonnie's Curried Apple Soup

1 large onion, chopped
1 apple, peeled and chopped
2 T. olive oil
2 t. curry powder
3-4 c. vegetable broth or water
2 c. "Anything Goes" vegetables, diced (e.g., zucchini, asparagus, broccoli, etc.)
1/4 c. rice
Salt (to taste)
Pepper (to taste)

In a medium pot, saute the onion and apple in oil on medium heat until onion becomes translucent. Sprinkle with curry powder; stir well. Pour in the vegetable stock and bring to a boil. Add the vegetables, rice, salt, and pepper; cover and simmer on low heat for about 30 minutes, until rice and vegetables are tender.

In a blender or food processor, blend 1/2 or all of soup until smooth; return to pot and reheat.

Makes 4-6 servings.

From How It All Vegan!, p. 56. 

Chickpea Curry

3" chunk fresh ginger, peeled
6 large garlic cloves
1 T. unsalted butter
1 large white or yellow onion, chopped
1/2 c. minced fresh cilantro
1 T. Madras-style curry powder
1 T. ground cumin
2 t. ground coriander
2 t. ground turmeric
Pinch of cayenne pepper
4 large tomatoes, peeled, seeded, and chopped
1 Granny Smith apple, peeled, cored, and diced
3 c. cooked chickpeas, drained (and rinsed, if canned)
1 T. fresh lemon juice
1/4 c. raisins
2 T. unsweetened shredded coconut
1 c. plain low-fat yogurt, plus more to taste
Hot cooked rice, preferably jasmine or basmati

Finely grate the ginger and garlic with a cheese grater.

Heat the butter in a medium skillet, and saute the ginger, garlic, onion, cilantro, curry powder, cumin, coriander, turmeric, and cayenne pepper over medium-low heat until the onion is soft and translucent, about 10 minutes.

Stir in the tomatoes, apple, and chickpeas, and cook over low heat, covered, stirring occasionally, until the tomatoes have cooked down into a pulpy stew, about 20 minutes.

Add the lemon juice, raisins, and coconut, and simmer, uncovered, stirring occasionally, for 5 minutes, just to thicken and blend.

Turn off the heat, stir in the yogurt, cover, and let rest for 10 minutes before serving.

Serves 4.

Adapted from Almost Vegetarian, p. 156. 

Curried Cauliflower Casserole

1 10-oz. condensed cream of mushroom soup [or cream of potato soup, condensed or regular]
1 c. (4 oz.) shredded cheddar cheese
1/3 c. mayonnaise
1 t. curry powder [3/4 t. is about right]
1 large head cauliflower, broken into florets, cooked, and drained
1/4 c. fine dry bread crumbs [could be more]
2 T. butter, melted [could be more]

In small bowl, stir together soup, cheese, mayonnaise, and curry powder. Place cauliflower in 2-quart casserole; pour sauce over. Mix bread crumbs and butter; sprinkle over top. Bake at 350 degrees for 30 minutes or until hot and bubbly.

Notes: Not sure cooking the cauliflower is needed. Next time, leave breadcrumbs off, bake for 30 min., then add breadcrumbs and bake another 30 min. Also might want to make double breadcrumbs for extra crunch.

Makes 6-8 servings.

 Adapted from That Amazing Ingredient: Mayonnaise!, p. 75.

Curried Potatoes, Cauliflower and Peas

1 T. vegetable oil
1 large onion, chopped
2 T. peeled and minced fresh ginger
2 cloves garlic, chopped
2 lbs. red-skinned potatoes, scrubbed, cut into 1/2"-thick rounds
1 t. garam masala*
     (Available in Asian market section or use 1/2 t. ground cumin and 1/2 t. ground coriander)
1 t. salt, plus more to taste
1 small (1-1/4 lbs.) head cauliflower, trimmed and broken into florets
1 c. vegetable broth or water
2 ripe plum tomatoes, seeded and chopped
1 c. thawed frozen peas
Hot cooked basmati or long grain rice

Heat oil in large skillet over medium heart. Add onion, ginger, and garlic. Cook, stirring occasionally, until onion softens. Remove from heat and set aside.

Put potatoes in slow cooker. Mix garam masala and salt in a small bowl. Sprinkle half of spice mixture over potatoes. Top with onion mixture, then cauliflower. Sprinkle remaining spice mixture over cauliflower. Pour in broth. Cover and cook on HIGH 3-1/2 hours.

Remove cover and gently stir in tomatoes and peas. Cover; cook for 30 minutes more or until potatoes are tender. Stir gently. Adjust seasonings with more salt, if desired. Spoon over rice in bowls and serve.

Serves 6.

Adapted from Crockpot 365 Year-Round Recipes, p. 256. 

Curried Lentils with Spinach and Mashed Sweet Potatoes

1 c. dried lentils, rinsed and picked over
1 T. safflower oil
2 garlic cloves, minced
1/2 lb. fresh spinach leaves, stemmed, washed well, and chopped
1 14-oz. can peeled whole plum tomatoes, undrained, chopped
2 t. good-quality curry powder, store-bought or homemade, or more or less to taste
1/2 t. grated peeled fresh ginger
1/4 t. ground cinnamon
1/4 t. ground nutmeg
Hot mashed sweet potatoes

Place the lentils in a small saucepan, add water to cover generously, and bring to a boil. Reduce heat to a simmer, and cook until the lentils are tender but still keep their shape, about 6-10 minutes. Drain.

Heat the oil in a large Dutch oven over medium-low heat. Add the garlic and cook, stirring, for 1 minute. Add the spinach, cover, and steam until it wilts, 6-10 minutes.

Add the lentils, tomatoes, and spices; cover and simmer over very low heat for 20 minutes, allowing the flavors to meld. Serve over the mashed sweet potatoes.

Serves 4-6.

Adapted from Lodge Cast Iron Nation cookbook, p. 28.  

Curry Dip for Vegetables

4 oz. crean cheese, cut into chunks
1/4 c. plain nonfat yogurt
2 T. mayonnaise
1 t. fresh lemon juice
1 green onion, including some tender green tops, cut up
2 parsley sprigs
1/2 t. Worcestershire sauce
1/2 to 1 t. curry powder, or more to taste
1/4 t. salt
1/4 t. dried tarragon

Put all ingredients in a food processor and process until well blended. Transfer to a bowl or a decorative dish and refrigerate several hours.

Makes about 1-1/2 cups.

From The Big Book of Potluck, p. 25.