Curries!: All Types of Delicious Curry Recipes for Curry Lovers by

Table of contents :
Table of Contents
Kidney Beans, Lentils, and Garbanzo Curry
Vietnamese Curry
Crock Pot Curry
American Yukon Curry
Asian Curried Coleslaw
Hyderabadi Curry
Madras Veggie Curry
Restaurant Style Okra
Microwave Okra Curry
Simply Lentils Curry
Aunties’ Chickpea Dinner
American Curry Corn
Caterer's Curry Soup
Summer Potluck Curry Salad
Seema's Delight
Vegetarian Chicken Curry
Quinoa Masala
Microwave Pea Curry
Spicy Squash Curry
Full Indian Curry
Curried Rice Salad
Authentic Jamaican Curry
North Indian Curried Cauliflower
Rustic Thai Mushroom Curry
Microwave Broccoli Curry
Saturday Night Curry
October's Apple Curry
Lunch Box Soup Curry
Whole Grain Curry
Vegetarian Curry Japanese Style
Curry Salad
South East Asian All Ingredient Curry
Punjabi Greens Curry
Easy Veggie Curry Soup from Vietnam
Vegetarian Curry Sri Lankan Style
Peanut Thai Curry
Traditional North Indian Beans Curry
Veggie Curry Burgers
Potato Curry for Winter
Thai Tofu Curry
Western Moroccan Curry
Squash, Eggplant, and Tomato Curry from Brazil
Aromatic Kenyan Curry
Cauliflower, Pumpkin, and Lentil Curry
Peas, Zucchini, and Cabbage Curry
Microwave Carrot Curry
Odia Veggie Curry
Caribbean Country Curry
Traditional Indian Curry Paste
Green Curry Paste (Thailand Style)
Authentic Thailand Rice Noodle Coconut Curry Soup
Garden Zucchini and Onion Curry Soup
Verdant Cayenne Cauliflower Curry Soup
Ginger Carrot Cashew and Onion Curry Soup
Canadian Ginger and Maple Sweet Potato Curry Soup
Alternative Cauliflower Curry Soup II
Vegan Split Peas and Carrots Curried
Creamy Lime Curry Soup
Northern Ireland Inspired Leeks and Celery Curry Soup
40-Minute Curry Carrot Soup
Bangkok Lime Tomato and Shrimp Curry Soup
Saturday Summer Pumpkin Curry Soup
Persian Inspired Saffron and Tomato Curry Soup
Okanagan Fruity Madras Peach Soup Curry
Pastoral Mushroom and Rice Curry Soup
Agrarian Mustard Seed Curry Soup
Light Coconut Curry Soup for Mid-October
Squash, Rice, Lentils, and Macaroni Curry Soup Dinner
How to Make a Simple Curry Soup
Tuesday’s Curried Beef Soup
Broccoli, Celery, Lentils, and Potato Curry Soup
Simply Spinach and Potato Curry Soup
Apple and Leeks with Potatoes Curried Soup
Pumpkin and Apple for Early November Curry Soup
Beautiful Pear and Ginger Curry Soup
Tropical Coconut and Lime Curry Soup
I Love Curry Soup
Full Hanoi Curried Soup
Linda-Mae’s Secret Curry Soup
Restaurant Style Shallot and Ginger Curry Soup
Summer Carnival Curry Soup
Curried Egg Soup
Curry Soup Combo
Southeast Asian Chicken Curry Soup
Japanese Inspired Vegetarian Tofu Curry Soup
20-Minute Curry Soup
Curry Soup for Friday Nights
Buttery Potatoes, Carrots, and Turnip Curry Soup
Victorian Vegan Soup
Rice Stick Tofu Curry Soup
Wild Rice Curry Soup
Frozen Veggie Curry Soup Sampler
Mango Chutney Wild Rice Indian Curry Soup
Simply Summer Curry Soup
Fabulous Fall Cannellini and Cilantro Curry Soup
Curry Soup for Ginger Lovers
An American Curry Soup
9-Ingredient Soy Milk Vegan Soup
Creamy Lemon Curry Soup
Simple Homemade Red Curry Paste (Thailand Style)
Mango Chutney I
Mango Chutney II

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Curries! All Types of Delicious Curry Recipes for Curry Lovers

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Table of Contents Kidney Beans, Lentils, and Garbanzo Curry 9 Vietnamese Curry 12 Crock Pot Curry 13 American Yukon Curry 14 Asian Curried Coleslaw 15 Hyderabadi Curry 18 Madras Veggie Curry 19 Restaurant Style Okra 20 Microwave Okra Curry 21 Simply Lentils Curry 24 Aunties’ Chickpea Dinner 25 American Curry Corn 26 Caterer's Curry Soup 27 Summer Potluck Curry Salad 28 Seema's Delight 29 Vegetarian Chicken Curry 30 Quinoa Masala 31 Microwave Pea Curry 34 Spicy Squash Curry 35 Full Indian Curry 36 Curried Rice Salad 38

Authentic Jamaican Curry 39 North Indian Curried Cauliflower 40 Rustic Thai Mushroom Curry 41 Microwave Broccoli Curry 44 Saturday Night Curry 45 October's Apple Curry 46 Lunch Box Soup Curry 47 Whole Grain Curry 48 Vegetarian Curry Japanese Style 49 Curry Salad 51 South East Asian All Ingredient Curry 54 Punjabi Greens Curry 55 Easy Veggie Curry Soup from Vietnam 56 Vegetarian Curry Sri Lankan Style 57 Peanut Thai Curry 59 Traditional North Indian Beans Curry 60 Veggie Curry Burgers 64 Potato Curry for Winter 66 Thai Tofu Curry 67 Western Moroccan Curry 68 Squash, Eggplant, and Tomato Curry from Brazil 69 Aromatic Kenyan Curry 70 Cauliflower, Pumpkin, and Lentil Curry 71

Peas, Zucchini, and Cabbage Curry 74 Microwave Carrot Curry 75 Odia Veggie Curry 76 Caribbean Country Curry 77 Traditional Indian Curry Paste 78 Green Curry Paste (Thailand Style) 79 Authentic Thailand Rice Noodle Coconut Curry Soup 80 Garden Zucchini and Onion Curry Soup 81 Verdant Cayenne Cauliflower Curry Soup 84 Ginger Carrot Cashew and Onion Curry Soup 85 Canadian Ginger and Maple Sweet Potato Curry Soup 86 Alternative Cauliflower Curry Soup II 87 Vegan Split Peas and Carrots Curried 88 Creamy Lime Curry Soup 89 Northern Ireland Inspired Leeks and Celery Curry Soup 90 40-Minute Curry Carrot Soup 91 Bangkok Lime Tomato and Shrimp Curry Soup 94 Saturday Summer Pumpkin Curry Soup 95 Persian Inspired Saffron and Tomato Curry Soup 96 Okanagan Fruity Madras Peach Soup Curry 97 Pastoral Mushroom and Rice Curry Soup 98 Agrarian Mustard Seed Curry Soup 99 Light Coconut Curry Soup for Mid-October 100

Squash, Rice, Lentils, and Macaroni Curry Soup Dinner 101 How to Make a Simple Curry Soup 104 Tuesday’s Curried Beef Soup 105 Broccoli, Celery, Lentils, and Potato Curry Soup 106 Simply Spinach and Potato Curry Soup 107 Apple and Leeks with Potatoes Curried Soup 109 Pumpkin and Apple for Early November Curry Soup 110 Beautiful Pear and Ginger Curry Soup 111 Tropical Coconut and Lime Curry Soup 114 I Love Curry Soup 115 Full Hanoi Curried Soup 117 Linda-Mae’s Secret Curry Soup 118 Restaurant Style Shallot and Ginger Curry Soup 119 Summer Carnival Curry Soup 120 Curried Egg Soup 121 Curry Soup Combo 124 Southeast Asian Chicken Curry Soup 125 Japanese Inspired Vegetarian Tofu Curry Soup 126 20-Minute Curry Soup 127 Curry Soup for Friday Nights 128 Buttery Potatoes, Carrots, and Turnip Curry Soup 129 Victorian Vegan Soup 130 Rice Stick Tofu Curry Soup 131

Wild Rice Curry Soup 134 Frozen Veggie Curry Soup Sampler 135 Mango Chutney Wild Rice Indian Curry Soup 136 Simply Summer Curry Soup 137 Fabulous Fall Cannellini and Cilantro Curry Soup 138 Curry Soup for Ginger Lovers 139 An American Curry Soup 140 9-Ingredient Soy Milk Vegan Soup 141 Creamy Lemon Curry Soup 144 Simple Homemade Red Curry Paste (Thailand Style) 145 Mango Chutney I 146 Mango Chutney II 147

Kidney Beans

Lentils, and Garbanzo Curry

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 208 kcal Fat 4.7 g Carbohydrates 35.9g Protein 8.7 g Cholesterol 0 mg Sodium 298 mg

Ingredients

2 tbsp olive oil 1 large white onion, chopped 1/2 C. dry lentils 2 cloves garlic, minced 3 tbsp curry powder 1 tsp ground cumin 1 pinch cayenne pepper 1 (28 oz.) can crushed tomatoes 1 (15 oz.) can garbanzo beans, drained and rinsed

1 (8 oz.) can kidney beans, drained and rinsed 1/2 C. raisins salt and pepper to taste

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion till tender. 2. Stir in the lentils, garlic, curry powder, cumin and cayenne pepper and cook for about 2 minutes. 3. Stir in the tomatoes, garbanzo beans, kidney beans, raisins, salt and pepper. 4. Reduce the heat to low and simmer for about 1 hour, stirring occasionally. 

Kidney Beans, Lentils, and Garbanzo Curry

9

VIETNAMESE

Curry

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 479 kcal Fat 26.5 g Carbohydrates 51.4g Protein 16.4 g Cholesterol 0 mg Sodium 271 mg

Ingredients

2 tbsp vegetable oil 1 onion, coarsely chopped 2 shallots, thinly sliced 2 cloves garlic, chopped 2 inch piece fresh ginger root, thinly sliced 1 stalk lemon grass, cut into 2 inch pieces 4 tbsp curry powder 1 green bell pepper, coarsely chopped 2 carrots, peeled and diagonally sliced 8 mushrooms, sliced 1 lb. fried tofu, cut into bite-size pieces

4 C. vegetable broth 4 C. water 2 tbsp vegetarian fish sauce 2 tsp red pepper flakes 1 bay leaf 2 kaffir lime leaves 8 small potatoes, quartered 1 (14 oz.) can coconut milk 2 C. fresh bean sprouts, for garnish 8 sprigs fresh chopped cilantro, for garnish

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion and shallots till tender. 2. Stir in the garlic, ginger, lemon grass and curry powder and cook for about 5 minutes. 3. Stir in the green pepper, carrots, mushrooms, tofu, vegetable stock, water, fish sauce and red pepper flakes and bring to a boil. 4. Stir in the potatoes and coconut milk and bring to a boil. 5. Reduce the heat and simmer for about 40-60 minutes. 6. Serve with a garnishing of the bean sprouts and cilantro. 

12

Vietnamese Curry

Crock Pot Curry

Prep Time: 20 mins Total Time: 4 hr 20 mins Servings per Recipe: 8 Calories 208 kcal Fat 4.7 g Carbohydrates 35.9g Protein 8.7 g Cholesterol 0 mg Sodium 298 mg

Ingredients

5 russet potatoes, peeled and cut into 1-inch cubes 1/4 C. curry powder 2 tbsp flour 1 tbsp chili powder 1/2 tsp red pepper flakes 1/2 tsp cayenne pepper 1 large green bell pepper, cut into strips 1 large red bell pepper, cut into strips

1 (1 oz.) package dry onion soup mix (such as Lipton(R)) 1 (14 oz.) can unsweetened coconut cream water, as needed 1 1/2 C. matchstick-cut carrots 1 C. green peas 1/4 C. chopped fresh cilantro

Directions 1. In a small bowl, mix together the curry powder, flour, chili powder, red pepper flakes and cayenne pepper. 2. In the bottom of a slow cooker, place the potatoes and top with the curry powder mixture. 3. Add the red bell pepper, green bell pepper, onion soup mix and coconut cream and stir to combine. 4. Set the slow cooker on Low and cook, covered for about 3-4 hours. 5. Stir in the carrots and cook for about 30 minutes. 6. Stir in the peas and cook for about 30 minutes. 7. Serve with a garnishing of the cilantro. 

Crock Pot Curry

13

AMERICAN

Yukon Curry

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 203 kcal Fat 8.9 g Carbohydrates 29.3g Protein 4.1 g Cholesterol 0 mg Sodium 485 mg

Ingredients

1 head cabbage, cored and shredded 2 bunches green onions, chopped 1 (16 oz.) package frozen green peas 1 C. dry roasted peanuts 1 C. sour cream 1 C. mayonnaise

1/4 C. white vinegar 2 tbsp curry powder 1/2 tsp ground ginger 1 tsp ground cayenne pepper

Directions 1. In a Dutch oven, mix together the oil, curry powder and cumin on medium heat and cook till aromatic. 2. Stir in the eggplant, jalapeño peppers, potatoes, tomatoes, salt, chili powder and turmeric and cook, covered for about 30-45 minutes. 3. Serve with a sprinkling of the cilantro. 

14

American Yukon Curry

Asian

Curried Coleslaw

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 12 Calories 313 kcal Fat 25.1 g Carbohydrates 18.3g Protein 7.7 g Cholesterol 15 mg Sodium 279 mg

Ingredients

1 head cabbage, cored and shredded 2 bunches green onions, chopped 1 (16 oz.) package frozen green peas 1 C. dry roasted peanuts 1 C. sour cream 1 C. mayonnaise

1/4 C. white vinegar 2 tbsp curry powder 1/2 tsp ground ginger 1 tsp ground cayenne pepper

Directions 1. In a large bowl, mix together the cabbage, green onions, peas, and peanuts. 2. In another bowl, add the sour cream, mayonnaise, vinegar, curry powder, ginger and cayenne pepper and beat till well combined. 3. Place the dressing over the salad and toss to coat well.

Asian Curried Coleslaw

15

HYDERABADI

Curry

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 371 kcal Fat 19.2 g Carbohydrates 46.6g Protein 7.6 g Cholesterol 31 mg Sodium 256 mg

Ingredients

1/4 C. butter 2 tbsp olive oil 1/2 large onion, finely chopped 2 large carrots, sliced 2 tbsp curry powder 1/2 tsp ground turmeric

salt and ground black pepper to taste 1 pinch red pepper flakes 1 head cauliflower, broken into small florets 2 large potatoes, peeled and cubed

Directions 1. In a large skillet, heat the oil and butter on medium heat and cook the onion and carrots till tender. 2. Stir in the curry powder, turmeric, salt, pepper and red pepper flakes. 3. Add the cauliflower and potatoes and stir to combine well. 4. Reduce heat to medium-low and simmer, covered for about 20 minutes, stirring occasionally. 

18

Hyderabadi Curry

Madras

Veggie Curry

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 12 Calories 396 kcal Fat 11.3 g Carbohydrates 64.7g Protein 11.3 g Cholesterol 28 mg Sodium 677 mg

Ingredients

3 tbsp ghee 1 tsp cumin seeds 1 tsp turmeric 1 tsp ground coriander 1 tsp salt 1/2 tsp mustard seed 1/2 tsp ground cayenne pepper

6 medium potatoes, peeled and diced 2 C. water 1 C. yogurt 2/3 C. frozen green peas

Directions 1. In a skillet, melt the ghee on medium heat and stir in the cumin, turmeric, coriander, salt, mustard seed and cayenne pepper. 2. Stir in the potatoes and cook for about 10 minutes, stirring occasionally. 3. Stir in the water. 4. Reduce the heat to low and simmer for about 30 minutes. 5. Stir in the yogurt and peas and cook till heated completely.

Madras Veggie Curry

19

RESTAURANT STYLE

Okra

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 69 kcal Fat 3.7 g Carbohydrates 8.5g Protein 2.4 g Cholesterol 0 mg Sodium 301 mg

Ingredients

1 lb. okra, ends trimmed, cut into 1/4-inch rounds 1 tbsp olive oil 1 tsp whole cumin seeds 1/2 tsp curry powder 1/2 tsp chickpea flour 1/2 tsp salt

Directions 1. In a microwave safe bowl, add the okra and microwave on High for about 3 minutes. 2. In a large skillet, heat the olive oil on medium heat and sauté the cumin till it becomes golden brown. 3. Stir in the okra and cook for about 5 minutes. 4. Gently, stir in the curry powder, chickpea flour and salt and cook for about 2 minutes. 5. Serve immediately.

20

Restaurant Style Okra

Microwave

Prep Time: 10 mins

Okra Curry

Total Time: 25 mins Servings per Recipe: 4 Calories 235.9 Fat 10 g Cholesterol 0 mg Sodium 665.8 mg Carbohydrates 30.3 g Protein 8.7 g

Ingredients

1 onion, sliced 2 tbsp green curry paste 3 C. okra, sliced 1 (400 g) can chickpeas, drained 1 C. light coconut milk

1 tbsp lemon juice 1 tbsp soy sauce 1⁄2 C. nuts, chopped

Directions 1. In a large microwave safe casserole dish, place the onion and curry paste and cook on Very High for about 2 minutes. 2. Add the okra, chick peas, coconut milk, lemon juice and soy sauce and cook on Very High for about 6-8 minutes. 3. Serve over the jasmine rice with a garnishing of the nuts. 

Microwave Okra Curry

21

SIMPLY

Lentils Curry

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 2 Calories 145 kcal Fat 0.5 g Carbohydrates 25.2g Protein 10.8 g Cholesterol 0 mg Sodium 146 mg

Ingredients

1/2 C. dried lentils 1 C. water 3/4 C. canned cream of coconut 1 tbsp curry paste salt to taste

Directions 1. 2. 3. 4. 5.

24

Rinse the lentils completely. In a pan, add the lentils and water and bring to a boil. Reduce the heat to low and simmer, covered for about 15 minutes. Stir in the curry paste, coconut cream and salt and bring to a gentle boil. Simmer for about 10-15 minutes.

Simply Lentils Curry

Aunties’

Chickpea Dinner

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 135 kcal Fat 4.5 g Carbohydrates 20.5g Protein 4.1 g Cholesterol 0 mg Sodium 289 mg

Ingredients

2 tbsp vegetable oil 2 onions, minced 2 cloves garlic, minced 2 tsp fresh ginger root, finely chopped 6 whole cloves 2 (2 inch) sticks cinnamon, crushed 1 tsp ground cumin 1 tsp ground coriander salt

1 tsp cayenne pepper 1 tsp ground turmeric 2 (15 oz.) cans garbanzo beans 1 C. chopped fresh cilantro

Directions 1. In a large frying pan, heat the oil on medium heat and sauté the onions till tender. 2. Stir in the garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne and turmeric and sauté for about 1 minute. 3. Stir in the garbanzo beans with the liquid and cook till heated completely. 4. Stir in the cilantro, reserving 1 tbsp and remove from the heat. 5. Serve with a garnishing of the reserved cilantro. 

Aunties’ Chickpea Dinner

25

AMERICAN

Curry Corn

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 214 kcal Fat 15.3 g Carbohydrates 19.1g Protein 3.6 g Cholesterol 36 mg Sodium 80 mg

Ingredients

3 tbsp butter 2 C. frozen corn 2 tbsp chopped green bell pepper 2 tbsp chopped onion 1/2 tsp curry powder 1/2 C. sour cream salt and ground black pepper to taste

Directions 1. In a large skillet, melt the butter on medium heat and cook the corn, green pepper, onion and curry powder, covered for about 8-10 minutes. 2. Stir in the sour cream, salt and pepper, and cook for about 2-3 minutes, stirring continuously. 3. Serve immediately.

26

American Curry Corn

Caterer's

Curry Soup

Prep Time: 25 mins Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 108 kcal Fat 0.8 g Carbohydrates 24g Protein 4.2 g Cholesterol 0 mg Sodium 196 mg

Ingredients

1 1/2 gallons vegetable broth 4 butternut squashes - peeled, seeded, and diced 6 bunches mustard greens, chopped 7 heads cauliflower, cut into florets 7 heads broccoli, cut into florets 7 red bell peppers, diced 15 carrots, peeled and diced 15 parsnips, diced

1 1/2 onions, diced 1 1/2 stalks celery, diced 3/4 C. raisins 1/4 C. curry powder 1/4 C. ground ginger 1/4 C. ground cumin 1 1/2 tsp cayenne pepper

Directions 1. In a large pan, add all the ingredients and bring to a boil. 2. Reduce the heat to medium-low and simmer for about 1 hour. 

Caterer's Curry Soup

27

SUMMER

Potluck Curry Salad

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 331 kcal Fat 28.6 g Carbohydrates 18.8g Protein 3.8 g Cholesterol 10 mg Sodium 178 mg

Ingredients

1 large head broccoli, cut into florets 1/2 red bell pepper, chopped 1/2 C. dried cranberries 1/2 C. chopped walnuts 4 scallions, chopped 3/4 C. mayonnaise 2 tbsp fresh lime juice 2 tbsp apple cider vinegar 1 tbsp white sugar 1 tbsp curry powder, or more to taste 1/2 tsp cayenne pepper

Directions 1. In a large bowl, mix together the broccoli, red bell pepper, cranberries, walnuts and scallions. 2. In another bowl, add the mayonnaise, lime juice, vinegar, sugar, curry powder and cayenne pepper and beat till smooth. 3. Place the dressing mixture over the broccoli mixture and toss to coat well. 4. Refrigerate for about 2 hours to overnight. 5. Toss well and serve immediately.

28

Summer Potluck Curry Salad

Seema's

Delight

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 312 kcal Fat 3.8 g Carbohydrates 63.5g Protein 7.4 g Cholesterol 4 mg Sodium 280 mg

Ingredients

1 small onion, chopped 5 medium carrots, peeled and chopped 2 tsp butter 2 tsp olive oil 2 cloves garlic, minced 1 (28 oz.) can diced tomatoes 2 C. water 1 medium yam, peeled and diced 7 small red potatoes, cubed

2 C. cauliflower florets 1/2 tsp turmeric powder 2 tsp curry powder 1 tsp ground cumin 1/4 tsp garam masala 1/8 tsp cayenne pepper 1 tsp red pepper flakes

Directions 1. In a food processor, add the onion and carrots and pulse till minced very finely. 2. In a large pan, heat the oil and butter on medium heat and sauté the garlic till browned slightly. 3. Add the carrot mixture and bring to a gentle simmer. 4. Cook for about 5 minutes. 5. Add the diced tomatoes, water, yam, red potatoes, cauliflower, turmeric, curry powder, cumin, garam masala, cayenne and red pepper flakes and simmer for about 30 minutes.

Seema's Delight

29

VEGETARIAN

Chicken Curry

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 273 kcal Fat 10.3 g Carbohydrates 30.7g Protein 16.8 g Cholesterol 0 mg Sodium 1471 mg

Ingredients

2 tbsp vegetable oil 1 (12 oz.) package Quorn(TM) ChickenStyle Recipe Tenders, or vegetarian chicken alternative 1 medium onion, chopped 3 cloves garlic, crushed 1/2 tsp cumin seed 1/2 tsp black mustard seed 1 tsp ground turmeric 1 tsp ground cumin 1 tsp ground coriander 1 tsp chili powder 1 tsp salt

2 tsp tomato puree 1 (8 oz.) can chickpeas, drained 1 (14 oz.) can diced tomatoes 1 C. vegetable broth 1 tsp garam masala

Directions 1. In a large skillet, heat 1 tbsp of the oil on medium-high heat and cook the Quorn till golden brown. 2. Transfer the Quorn into a bowl and keep aside. 3. In the same pan, heat the remaining 1 tbsp of the oil on medium heat and sauté the onion, garlic, cumin seed and mustard seed for about 3-5 minutes. 4. Add the ground turmeric, cumin, and coriander, chili powder, salt, tomato puree and stir to combine well. 5. Stir in the Quorn, chickpeas, diced tomatoes and vegetable stock and bring to a boil. 6. Reduce the heat to medium-low and simmer for about 20-25 minutes. 7. Remove from the heat and stir in the garam masala. 8. Serve hot. 

30

Vegetarian Chicken Curry

Quinoa

Masala

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 413 kcal Fat 10.5 g Carbohydrates 62.1g Protein 19.8 g Cholesterol 9 mg Sodium 1158 mg

Ingredients

1 tbsp olive oil 1 C. diced onion 1 C. chopped mushrooms 1/2 C. chopped carrots 3 cloves garlic, minced 4 C. vegetable broth 1 C. water 1 C. dry green lentils 1/2 C. quinoa 2 tbsp tomato paste 2 tbsp curry powder

1 tbsp ground red chili pepper 1 tbsp ground cumin 1 tbsp ground ginger 1 tsp cayenne pepper 1 tsp garam masala (Indian spice blend) 1 tsp ground turmeric 1 tsp salt, or to taste 1 dash ground black pepper 1/4 C. milk 1 tbsp butter

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion for about 3 minutes. 2. Stir in the mushrooms, carrots and garlic and cook for about 2 minutes. 3. Stir in the vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt and pepper. 4. Reduce the heat to medium-low and simmer, covered for about 40 minutes. 5. Stir in the butter and cream and simmer, covered for about 5 minutes. 

Quinoa Masala

31

MICROWAVE

Pea Curry

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 235.9 Fat 10 g Cholesterol 0 mg Sodium 665.8 mg Carbohydrates 30.3 g Protein 8.7 g

Ingredients

1 onion, sliced 2 tbsp green curry paste 3 C. peas, sliced 1 (400 g) can chickpeas, drained 1 C. light coconut milk 1 tbsp lemon juice 1 tbsp soy sauce 1⁄2 C. nuts, chopped

Directions 1. In a large microwave safe casserole dish, place the onion and curry paste and cook on Very High for about 2 minutes. 2. Add the peas, chick peas, coconut milk, lemon juice and soy sauce and cook on Very High for about 6-8 minutes. 3. Serve over the jasmine rice with a garnishing of the nuts. 

34

Microwave Pea Curry

Spicy

Squash Curry

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 401 kcal Fat 14 g Carbohydrates 63.5g Protein 10.1 g Cholesterol 17 mg Sodium 501 mg

Ingredients

2 acorn squash, halved and seeded 1 tbsp olive oil 1/2 C. diced red bell pepper 1/2 C. sliced daikon radish 1/4 C. sliced leek 1/4 C. diced celery 1 jalapeno pepper, diced 1 tbsp minced garlic

2 C. vegetable stock 1 C. brown rice 1 C. chopped collard greens 1 tbsp curry powder 1 1/2 tsp red curry paste 1/4 C. chopped walnuts 1/2 C. crumbled feta cheese

Directions 1. With the plastic wraps, wrap each squash half. 2. In the microwave, place the wrapped squash, cut side down and cook on High for about 12-15 minutes. 3. Remove from the microwave and keep aside, wrapped while preparing filling. 4. In a large skillet, heat the olive oil on medium heat and cook the red bell pepper, radish, leek, celery, jalapeño pepper and garlic for about 10 minutes. 5. Stir in the vegetable stock and rice and simmer, covered for about 45 minutes. 6. Uncover and stir in the collard greens. 7. Simmer, covered for about 5 minutes. 8. Stir in the curry powder, curry paste and walnuts and remove from the heat. 9. Unwrap the squash halves and place into 4 soup bowls, cut sides up. 10. Place about 2 tbsp of the feta cheese into each squash half and top with the rice mixture evenly. 11. Serve with a topping of the any leftover feta. Spicy Squash Curry

35

FULL

Indian Curry

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 4 Calories 175 kcal Fat 5.1 g Carbohydrates 25.9g Protein 8.2 g Cholesterol 0 mg Sodium 178 mg

Ingredients 2 C. water 1/2 C. sliced cabbage 1/2 C. sliced carrot 1/2 C. fresh green beans, trimmed 1/2 C. sliced green bell pepper 1/2 C. yellow split peas 1 tbsp ground coriander 2 tsp sambar powder 1/2 tsp chili powder 1/2 tsp water 1 tbsp vegetable oil

1 tsp cumin seeds 1/2 tsp mustard seed 1 pinch asafoetida powder 1/2 tsp ground turmeric 2 tbsp chopped fresh cilantro 2 tbsp fresh grated coconut 2 tsp tamarind pulp 1 tsp brown sugar salt to taste

Directions 1. In a pressure cooker, add 2 C. of the water, cabbage, carrot, green beans, bell pepper and yellow split peas. 2. Secure the lid and place pressure regulator over vent pipe. 3. Bring to a high pressure and cook for about 6-8 minutes. 4. Use the quick release method to release the pressure. 5. Drain the mixture and reserve the excess liquid. 6. Reserve the vegetable mixture into a bowl. 7. In a small bowl, add the ground coriander, sambar powder, chili powder, and 1/2

36

Full Indian Curry

tsp of the water and mix till a paste forms. 8. In a skillet, heat the vegetable oil on medium-high heat and sauté the cumin seeds and mustard seeds for about 1 minute. 9. Stir in the asafoetida powder and sambar paste and sauté for about 1 minute. 10. Stir in the turmeric and the reserved vegetable mixture. (Add the reserved cooking liquid if vegetable mixture is too thick.) 11. Stir in the cilantro, coconut, tamarind pulp, brown sugar and salt and simmer for about 10-15 minutes.

37

CURRIED

Rice Salad

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 8 Calories 168 kcal Fat 6.9 g Carbohydrates 19.2g Protein 9.6 g Cholesterol 2 mg Sodium 325 mg

Ingredients

1/2 C. white rice 2 C. extra-firm tofu, drained and cubed 1 C. yogurt 2 tbsp lime juice 1 tbsp curry powder 1 C. halved grapes 1 tbsp dried cranberries 1/2 C. diced celery 3 tbsp diced green onions

1/4 C. walnuts salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7.

In a pan of the boiling water, stir in the rice. Reduce the heat and simmer for about 20 minutes. Remove from the heat and keep aside. In another large pan of the boiling water, cook the cubed tofu for about 3 minutes. Drain well and keep aside to cool. In a bowl, mix together the yogurt, lime juice and curry powder. In a large bowl, mix together the halved grapes, cranberries, celery, green onions, walnuts, rice and tofu. 8. Place with the curry dressing, salt and pepper and toss to coat well.

38

Curried Rice Salad

Authentic

Jamaican Curry

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 190 kcal Fat 9.4 g Carbohydrates 25.8g Protein 2.7 g Cholesterol 0 mg Sodium 19 mg

Ingredients

1 tsp ground cumin 1/2 tsp ground turmeric 1/2 tsp curry powder 1/2 tsp ground allspice 1/4 C. olive oil 1 tbsp grated fresh ginger root 1 small onion, chopped 4 cloves garlic, minced

2 potatoes, cut into small cubes 1/2 C. chopped red bell pepper 1/2 C. chopped broccoli 1 C. chopped bok choy 1 plantains, peeled and broken into chunks 1 C. water salt to taste

Directions 1. In a bowl, mix together the cumin, turmeric, allspice and curry powder. 2. In a skillet, heat the olive oil on medium-low heat and sauté the ginger and cumin mixture for about 5 minutes. 3. Stir in the onion and garlic and sauté for about 1-2 minutes. 4. Stir in the potatoes and cook for about 1-2 minutes. 5. Stir in the red bell pepper, broccoli, bok choy, plantains and enough water to reach about half-full and cook, covered for about 20-25 minutes. 6. Stir in the salt and serve.

Authentic Jamaican Curry

39

NORTH INDIAN

Curried Cauliflower

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 95 kcal Fat 4.1 g Carbohydrates 12.9g Protein 4.4 g Cholesterol 2 mg Sodium 56 mg

Ingredients

2 tbsp unsweetened coconut cream 5 tbsp milk 1 tbsp tamarind pulp 2 tbsp boiling water 1 tbsp chickpea flour 1/2 tsp chili powder 1 tsp coriander seed 1 head cauliflower, broken into small florets

1 tsp mustard seed 2 tbsp vegetable oil for frying salt to taste

Directions 1. 2. 3. 4.

In a bowl, dissolve the coconut cream in 5 tbsp of the milk. In another bowl, soak the tamarind in 2 tbsp of the boiling water for about 5-10 minutes. Squeeze the husk and discard the tamarind piece, reserving the water. In a bowl, add the tamarind water, flour, chili powder and coriander and mix till well combined. 5. Add the cauliflower and coconut milk and stir to coat well. 6. In a pan, heat the oil and sauté the mustard seeds till they start to pop. 7. Add the cauliflower mixture and simmer, covered till the cauliflower becomes tender, stirring occasionally. 

40

North Indian Curried Cauliflower

Rustic

Prep Time: 10 mins

Thai Mushroom Curry

Total Time: 30 mins Servings per Recipe: 4 Calories 261 kcal Fat 24.4 g Carbohydrates 11.8g Protein 4.9 g Cholesterol 0 mg Sodium 1458 mg

Ingredients

2 C. coconut milk 1 (2 inch) piece galangal, peeled and sliced 3 kaffir lime leaves, torn 2 tsp salt 1/3 lb. sliced fresh mushrooms 5 Thai chili peppers, chopped 1/4 C. fresh lime juice

1 tbsp fish sauce

Directions 1. In a pan, add the coconut milk and galangal and bring to a boil. 2. Add the kaffir lime leaves and salt and simmer for about 10 minutes. 3. Add the mushrooms and cook for about 5-7 minutes. 4. Remove from the heat and stir in the lime juice and fish sauce. 5. Serve with a topping of the Thai chilies.

Rustic Thai Mushroom Curry

41

MICROWAVE

Broccoli Curry

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 235.9 Fat 10 g Cholesterol 0 mg Sodium 665.8 mg Carbohydrates 30.3 g Protein 8.7 g

Ingredients

1 onion, sliced 2 tbsp red curry paste 3 C. broccoli, sliced 1 (400 g) can chickpeas, drained 1 C. light coconut milk 1 tbsp lemon juice 1 tbsp soy sauce 1⁄2 C. nuts, chopped

Directions 1. In a large microwave safe casserole dish, place the onion and curry paste and cook on Very High for about 2 minutes. 2. Add the broccoli, chick peas, coconut milk, lemon juice and soy sauce and cook on Very High for about 6-8 minutes. 3. Serve over the jasmine rice with a garnishing of the nuts.

44

Microwave Broccoli Curry

Saturday

Night Curry

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 6 Calories 232 kcal Fat 13.2 g Carbohydrates 16.9g Protein 16.5 g Cholesterol 0 mg Sodium 680 mg

Ingredients

2 bunches green onions 1 (14 oz.) can light coconut milk 1/4 C. soy sauce, divided 1/2 tsp brown sugar 1 1/2 tsp curry powder 1 tsp minced fresh ginger 2 tsp chili paste 1 lb. firm tofu, cut into 3/4 inch cubes

4 roma (plum) tomatoes, chopped 1 yellow bell pepper, thinly sliced 4 oz. fresh mushrooms, chopped 1/4 C. chopped fresh basil 4 C. chopped bok choy salt to taste

Directions 1. Chop the white parts of the green onions finely. 2. Chop the green parts of the green onions into 2-inch pieces. 3. In a large heavy skillet, mix together the coconut milk, 3 tbsp of the soy sauce, brown sugar, curry powder, ginger and chili paste and bring to a boil. 4. Stir in the tofu, tomatoes, yellow pepper, mushrooms and white part of the green onions and cook, covered for about 5 minutes, stirring occasionally. 5. Stir in the basil, bok choy, salt and remaining soy sauce and cook for about 5 minutes. 6. Serve with a garnishing of the green parts of the green onion. 

Saturday Night Curry

45

OCTOBER'S

Apple Curry

Prep Time: 30 mins Total Time: 2 hr 10 mins Servings per Recipe: 6 Calories 360 kcal Fat 3.7 g Carbohydrates 64.3g Protein 20.1 g Cholesterol 0 mg Sodium 244 mg

Ingredients

1 C. red lentils 1 C. brown lentils 8 C. water 1/2 tsp turmeric 1 tbsp canola oil 1 large onion, diced 2 tomatoes, cored and chopped 3 cloves garlic, minced 1 1/2 tbsp curry powder 2 tsp ground cumin 1/2 tsp salt

1/2 tsp black pepper 1/4 tsp ground cloves 2 C. peeled, cubed (1-inch), seeded pumpkin 2 potatoes, unpeeled and chopped 2 carrots, peeled and diced 2 C. packed fresh spinach, chopped 1 Granny Smith apple, unpeeled, cored and diced

Directions 1. In a pan, add the both lentils, water and turmeric on medium-low heat and cook for about 45 minutes. 2. Drain well, reserving 2 1/2 C. of the cooking liquid. 3. Meanwhile in a large deep pan, heat the canola oil on medium heat and sauté the onion for about 5 minutes. 4. Stir in the tomatoes and garlic and cook for about 5 minutes, stirring occasionally. 5. Stir in the curry powder, cumin, salt, pepper and cloves. 6. Increase the heat to medium-low and stir in the cooked lentil, reserved cooking liquid, pumpkin, potatoes and carrots and simmer, covered for about 35-45 minutes. 7. Stir in the spinach and apple and simmer for about 15 minutes.

46

October's Apple Curry

Lunch Box

Soup Curry

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 133 kcal Fat 5.4 g Carbohydrates 20.2g Protein 2.4 g Cholesterol 0 mg Sodium 415 mg

Ingredients

2 tbsp vegetable oil 1 onion, chopped 1 tbsp curry powder 2 lb. carrots, chopped 4 C. vegetable broth 2 C. water

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion till tender. 2. Stir in the curry powder. 3. Add the chopped carrots and stir to combine well. 4. Add the vegetable broth and simmer for about 20 minutes. 5. Remove from the heat and keep aside to cool slightly. 6. Transfer the soup mixture into a blender and pulse till smooth. 7. Return the soup in the pan and, add enough water to thin according to your required consistency. 8. Cook till heated completely before serving.

Lunch Box Soup Curry

47

WHOLE GRAIN

Curry

Prep Time: 10 mins Total Time: 8 hr 40 mins Servings per Recipe: 4 Calories 278 kcal Fat 9.1 g Carbohydrates 42.9g Protein 6.4 g Cholesterol 0 mg Sodium 592 mg

Ingredients

1 C. millet 2 tbsp olive oil 1 onion, diced 2 cloves garlic, diced 2 1/2 C. water 1 tsp salt 1/2 tsp ground cumin 2 tsp curry powder

Directions 1. In a large bowl of the water, soak the millet for about 8 hours to overnight. 2. Drain the millet completely. 3. In a large skillet, heat the oil on medium heat and sauté the onion and garlic for about 1015 minutes. 4. Stir in the millet, 2 1/2 C. of the water, salt and cumin and simmer, covered for about 20 minutes. 5. Stir in the curry powder and remove from the heat. 

48

Whole Grain Curry

Vegetarian Curry

Japanese Style

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 2 Calories 297 kcal Fat 11.6 g Carbohydrates 45.1g Protein 8g Cholesterol 0 mg Sodium 236 mg

Ingredients

2 C. cubed Japanese turnips 1 potato, peeled and cubed 1 tomato, diced 1 C. water 1/4 tsp ground turmeric Spice Paste: 1 tsp canola oil 2 dried red chilis 2 small Thai green chilis 1 (1/2 inch) piece cinnamon stick 4 pearl onions 2 tbsp unsweetened dried coconut 1 tbsp coriander seeds 5 cashews 2 green cardamom pods

2 whole cloves 1/2 tsp fennel seeds 1/4 tsp cumin seeds 2 tbsp chopped cilantro 2 tbsp chopped fresh mint 1 tsp water, or as needed 1 tsp canola oil 1/2 tsp fennel seeds 1 (1 inch) piece cinnamon stick 2 cloves garlic, minced 1 (1 inch) piece fresh ginger root, minced 4 fresh curry leaves 1/4 C. peas 1 pinch salt

Directions 1. In a large pan, add the turnips, potato, diced tomato, 1 C. of the water and turmeric and bring to a boil. 2. Reduce the heat and simmer for about 15 minutes. 3. In a skillet, heat 1 tsp of the canola oil on medium heat and sauté the chilis, 1/2-inch piece of the cinnamon stick, pearl onions, coconut, coriander, cashews, cardamom pods, cloves, 1/2 tsp of the fennel seeds and cumin seeds for about 3 minutes. 4. Remove from the heat and transfer into a spice grinder. 5. Add the cilantro, mint and 1 tsp of the water and grind till a smooth paste forms. Vegetarian Curry Japanese Style

49

6. In a large skillet, heat 1 tsp of the canola oil on medium-low heat and sauté 1/2 tsp of the fennel seeds and 1-inch piece of the cinnamon stick for about 30 seconds. 7. Add the minced garlic, ginger and curry leaves and sauté for about 2 minutes. 8. Add the cooked vegetables and spice paste and bring to a boil. (Add more water if curry becomes too thick.) 9. Stir in the green peas and salt. 10. Reduce the heat and simmer for about 10 minutes.

50

Curry

Salad

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 2 Calories 292 kcal Fat 16.3 g Carbohydrates 40.4g Protein 3g Cholesterol 0 mg Sodium 127 mg

Ingredients

1 sweet apple, grated 2 carrots, grated 1/4 C. raisins 2 tbsp chopped fresh parsley Dressing: 1 lemon, juiced 2 tbsp olive oil

1 tbsp toasted sesame seeds 1 tsp curry powder 1/2 tsp maple syrup salt and ground black pepper to taste

Directions 1. In a large bowl, mix together the apple, carrots, raisins and parsley. 2. In a container with a tight-fitting lid, mix together the remaining ingredients. 3. Cover the jar tightly and shake till well combined. 4. Place the dressing over the salad and mix till well combined.

Curry Salad

51

SOUTH EAST ASIAN

All-Ingredient Curry

Prep Time: 20 mins Total Time: 2 hr 20 mins Servings per Recipe: 4 Calories 765 kcal Fat 38.5 g Carbohydrates 90.6g Protein 20.6 g Cholesterol 0 mg Sodium 749 mg

Ingredients

Brown Rice: 3 C. water 2 C. brown rice 1 tbsp soy sauce 1/2 tsp salt Panang Curry: 1 tbsp vegetable oil 2 1/2 tbsp red curry paste 1 (14 oz.) can coconut milk 1 tbsp vegetarian fish sauce

1 tbsp white sugar 5 kaffir lime leaves 8 oz. fried tofu, cubed 2 C. broccoli florets 1/2 red bell pepper, chopped into 1-inch pieces 1/4 C. diagonally sliced carrots

Directions 1. In a rice cooker, mix together the water, brown rice, soy sauce and salt. 2. Cook, covered about 35 minutes according to manufacturer's directions. 3. In a wide skillet, heat the vegetable oil on medium heat and sauté the curry paste for about 1-2 minutes. 4. Add the coconut milk, fish sauce, white sugar and lime leaves and stir to combine. 5. Reduce the heat to medium-low and simmer, covered for about 5 minutes. 6. Stir in the tofu, broccoli, red bell pepper and carrots and simmer for about 1-2 minutes. 7. Serve this curry over the cooked brown rice. 

54

South East Asian All Ingredient Curry

Punjabi

Greens Curry

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 2 Calories 333 kcal Fat 20.1 g Carbohydrates 22.7g Protein 18.9 g Cholesterol 17 mg Sodium 7499 mg

Ingredients

2 tbsp vegetable oil, divided 2 C. chopped fresh spinach 1 tsp ground cumin 3/4 C. chopped onion 2 green chili peppers, chopped 2 tsp chopped garlic 2 tomatoes, chopped

1/2 C. water 2 tsp ground coriander 1 tsp ground red chilis 2 tbsp salt 8 oz. paneer, cubed

Directions 1. In a skillet, heat 1 tbsp of the vegetable oil on medium heat and cook the spinach for about 3-4 minutes. 2. Remove from the heat and keep aside to cool slightly. 3. Transfer the spinach into a food processor and pulse till a rough paste forms. 4. In a pan, heat the remaining 1 tbsp of the oil on medium heat and sauté the cumin for about 30 seconds. 5. Add the onion, green chili peppers and garlic and sauté for about 3-4 minutes. 6. Stir in the tomatoes and simmer, covered for about 1 minute. 7. Add the spinach paste, water, ground coriander, red chili powder and salt and cook for about 2-3 minutes. 8. Stir in the paneer and simmer for about 1-2 minutes more. 

Punjabi Greens Curry

55

EASY VEGGIE

Curry Soup from Vietnam

Prep Time: 20 mins Total Time: 37 mins Servings per Recipe: 4 Calories 264 kcal Fat 22.1 g Carbohydrates 16.4g Protein 6.1 g Cholesterol 6 mg Sodium 1331 mg

Ingredients

1/2 onion, diced 2 1/2 tbsp curry powder 1 (32 fluid oz.) container chicken broth 1/2 lemon, sliced 1 1/4-inch-thick slices fresh ginger, peeled 1 1/2 tsp white sugar salt to taste 1 lb. assorted mushrooms 1 (13.5 oz.) can coconut milk

1 tbsp fresh lemon juice salt to taste 8 kaffir lime leaves

Directions 1. 2. 3. 4. 5. 6. 7. 8.

56

Heat a greased pan on high heat and sauté the onion for about 2 minutes. Stir in the curry powder. Add the chicken broth, lemon, ginger, sugar and salt and stir to combine. Reduce the heat to medium and cook for about 2-3 minutes. Stir in the mushrooms and cook for about 3 minutes. Stir in in the coconut milk and lemon juice and remove from the heat. Stir in the lime leaves and keep aside for about 5 minutes. Discard the lime leaves before serving. 

Easy Veggie Curry Soup from Vietnam

Vegetarian Curry

Sri Lankan Style

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 381 kcal Fat 9.8 g Carbohydrates 67.9g Protein 8.6 g Cholesterol 8 mg Sodium 609 mg

Ingredients

3/4 tsp coriander seed 1/4 tsp fennel seed 1/4 tsp cumin seed 4 leaves fresh curry 4 large potatoes - peeled and cubed 1 tbsp ghee (clarified butter) 1/2 onion, finely chopped 1 clove garlic, minced 1 (1 inch) piece fresh ginger root, grated

1/2 tsp cumin seed 1/2 tsp coriander seed 1/2 C. coconut milk 1 tbsp chopped fresh cilantro salt to taste

Directions 1. For the fresh curry powder, in a small skillet, dry roast the 3/4 tsp of the coriander, 1/4 tsp of the fennel, and 1/4 tsp of the cumin seeds individually till aromatic. 2. In the same skillet, mix together all the roasted spices and curry leaves on low heat and dry roast for about 5 minutes more. 3. With a mortar and pestle, grind the spices and curry leaves. 4. Now, with the mortar and pestle, grind the remaining coriander and cumin seeds. 5. In a microwave safe bowl, place the potato cubes and microwave for about 3-5 minutes. 6. In a large skillet, melt the ghee on medium heat and sauté the onion, garlic and ginger till golden and aromatic. 7. Add the cumin and coriander seeds powder and fresh curry powder and sauté for about 30 seconds. 8. Stir in the potatoes and cook for about 3 minutes. 9. Stir in the coconut milk and bring to a gentle boil. 10. Reduce the heat to low and simmer, covered for about 7 minutes. 11. Stir in the salt and remove from the heat. Vegetarian Curry Sri Lankan Style

57

12. Serve with a topping of the chopped fresh cilantro. 

58

Peanut

Thai Curry

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 6 Calories 581 kcal Fat 22.8 g Carbohydrates 79.3g Protein 16.4 g Cholesterol 0 mg Sodium 1078 mg

Ingredients

1 1/2 C. white rice 3 C. water 1 (14 oz.) can coconut milk 5 tbsp peanut butter 2 (14.5 oz.) cans chickpeas (garbanzo beans), rinsed and drained

2 tsp ground ginger 1/8 tsp ground cinnamon 1/8 tsp cayenne pepper 1 (28 oz.) can diced tomatoes, drained 1 tsp salt

Directions 1. In a pan, add the rice and water and bring to a boil. 2. Reduce the heat to medium-low and simmer, covered for about 20-25 minutes. 3. Meanwhile in another large pan, mix together the coconut milk and peanut butter on medium-high heat and cook for about 5-7 minutes. 4. Stir in the chickpeas, ginger, cinnamon and cayenne pepper and cook for about 10 minutes, stirring occasionally. 5. Add the tomatoes and cook for about 10 minutes. 6. Stir in the salt and remove from the heat. 7. Serve the curry over the rice.

Peanut Thai Curry

59

TRADITIONAL

North Indian Beans Curry

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 224 kcal Fat 5.5 g Carbohydrates 34.2g Protein 11.3 g Cholesterol 3 mg Sodium 16 mg

Ingredients

2 C. dry red kidney beans 1 large onion, chopped 4 cloves garlic, chopped 1 (2 inch) piece fresh ginger root, chopped 2 tbsp vegetable oil 2 tsp ghee (clarified butter) 2 dried red chili peppers, broken into pieces 1 tsp cumin seeds 6 whole cloves 1 tsp ground turmeric 1 tsp ground cumin

1 tsp ground coriander 2 tomatoes, chopped 2 C. water 1 tsp white sugar salt to taste 2 tsp garam masala 1 tsp ground red pepper 1/4 C. cilantro leaves, chopped

Directions 1. In a large bowl, of water, soak the kidney beans for about 8 hours or overnight. 2. Drain and rinse the kidney beans. 3. With a mortar and pestle, grind the onion, ginger and garlic till a paste forms. 4. In a pressure cooker, heat the oil and ghee on medium heat and sauté the red chili peppers, cumin seeds and whole cloves till the cumin seeds begin to splutter. 5. Stir in the onion paste and cook till golden brown, stirring occasionally. 6. Stir in the ground turmeric, ground cumin and ground coriander and sauté for a few seconds more. 7. Add the tomatoes and cook till the tomatoes become tender completely. 8. Add the drained kidney beans and enough water to cover. 9. Add extra 2 C. of the water, sugar and salt and stir to combine.

60

Traditional North Indian Beans Curry

10. Secure the lid and place pressure regulator over vent pipe. 11. Bring to a high pressure and cook for about 40 minutes. 12. Reduce the heat to low and cook for about 10-15 minutes. 13. Use the natural release method to release the pressure. 14. Stir in the garam masala and ground red pepper and serve with a garnishing of the chopped cilantro. 

61

VEGGIE CURRY

Burgers

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 645 kcal Fat 35.1 g Carbohydrates 53.4g Protein 34.2 g Cholesterol 31 mg Sodium 1235 mg

Ingredients

1 (15 oz.) can black beans, rinsed and drained 1 tbsp finely chopped red onion 1 clove garlic, minced 1/2 tsp salt 1 tsp Thai chili sauce 1 tsp red curry paste 2 tbsp coconut milk 1 tsp brown sugar 1 pinch cayenne pepper 1 egg 1 C. Italian bread crumbs 1 (1 lb.) package crumbled tofu 1 (12 oz.) package vegetarian burger crumbles

1 C. chunky peanut butter 1 tsp Thai chili sauce 1 tsp brown sugar 1/2 tsp salt 1/2 tsp ground turmeric 1 dash soy sauce 1 tbsp canola oil 6 whole wheat hamburger buns 1/2 C. shredded carrots 1/2 C. shredded cucumber 1 tbsp chopped green onion 2 tbsp fresh mint leaves 2 tbsp fresh cilantro leaves

Directions 1. In a food processor, add the black beans, red onion, garlic, 1/2 tsp of the salt, 1 tsp of the chili sauce, curry paste, coconut milk, 1 tsp of the brown sugar, cayenne pepper and egg and pulse till smooth. 2. Transfer the beans mixture into a large bowl. 3. Gently, fold in the bread crumbs and burger crumbles. 4. Make 6 equal sized patties from the mixture. 5. Arrange the patties onto a waxed paper lined tray and freeze for at least 30 minutes to set. 6. Heat a greased grill pan on medium heat and cook the patties for about 4-5 minutes per side. 7. Meanwhile in a pan, add the peanut butter, 1 tsp of the chili sauce, 1 tsp of the brown

64

Veggie Curry Burgers

sugar, 1/2 tsp of the salt, turmeric, soy sauce and canola oil on medium-low heat and cook till melted, stirring continuously. 8. Reduce the heat to low and simmer for about 3-5 minutes. 9. Arrange the patties over the bottom of each hamburger buns and drizzle with the sauce. 10. Top with the carrot, cucumber, green onion, mint and cilantro evenly and cover with the remaining bun halves. 11. Serve immediately.

65

POTATO CURRY

for Winter

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 407 kcal Fat 20.1 g Carbohydrates 50.6g Protein 10.1 g Cholesterol 0 mg Sodium 1176 mg

Ingredients

4 potatoes, peeled and cubed 2 tbsp vegetable oil 1 yellow onion, diced 3 cloves garlic, minced 2 tsp ground cumin 1 1/2 tsp cayenne pepper 4 tsp curry powder 4 tsp garam masala 1 (1 inch) piece fresh ginger root, peeled

and minced 2 tsp salt 1 (14.5 oz.) can diced tomatoes 1 (15 oz.) can garbanzo beans (chickpeas), rinsed and drained 1 (15 oz.) can peas, drained 1 (14 oz.) can coconut milk

Directions 1. 2. 3. 4. 5. 6. 7. 8.

66

In a large pan of salted water, add the potatoes on high heat and bring to a boil. Reduce the heat to medium-low and simmer, covered for about 15 minutes. Drain well and keep aside to steam dry for about 1-2 minutes. Meanwhile in a large skillet, heat the vegetable oil on medium heat and sauté the onion and garlic for about 5 minutes. Stir in the cumin, cayenne pepper, curry powder, garam masala, ginger and salt and sauté for about 2 minutes. Add the tomatoes, garbanzo beans, peas, potatoes and coconut milk and bring to a gentle boil. Simmer for about 5-10 minutes. Serve hot. 

Potato Curry for Winter

Thai

Tofu Curry

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 536 kcal Fat 37.9 g Carbohydrates 44.2g Protein 23.2 g Cholesterol 0 mg Sodium 312 mg

Ingredients

1 1/2 C. water 1 C. uncooked basmati rice, rinsed and drained 3 tbsp sesame oil 1 (14 oz.) package firm water-packed tofu, drained and cubed 1/4 tsp salt

1 (10 oz.) can coconut milk 2 tbsp green curry paste

Directions 1. In a medium pan, add the water and rice and bring to a boil. 2. Reduce the heat and simmer, covered for about 20 minutes. 3. Remove from heat and keep aside to cool slightly. 4. With a fork, fluff the rice. 5. In another medium pan, heat the sesame oil on medium heat and cook the tofu for about 20 minutes, stirring occasionally. 6. Stir in the salt and remove from the heat. 7. In a small pan, add the coconut milk and bring to a boil. 8. Add the green curry paste and stir to combine. 9. Reduce the heat and simmer for about 5 minutes. 10. Divide the rice and tofu into the serving plates and serve with a topping of the curry sauce. 

Thai Tofu Curry

67

WESTERN

Moroccan Curry

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 330 kcal Fat 18 g Carbohydrates 39g Protein 8g Cholesterol 0 mg Sodium 874 mg

Ingredients

1 sweet potato, peeled and cubed 1 medium eggplant, cubed 1 green bell pepper, chopped 1 red bell pepper, chopped 2 carrots, chopped 1 onion, chopped 6 tbsp olive oil 3 cloves garlic, minced 1 tsp ground turmeric 1 tbsp curry powder 1 tsp ground cinnamon

3/4 tbsp sea salt 3/4 tsp cayenne pepper 1 (15 oz.) can garbanzo beans, drained 1/4 C. blanched almonds 1 zucchini, sliced 2 tbsp raisins 1 C. orange juice 10 oz. spinach

Directions 1. In a large Dutch oven, heat 3 tbsp of the oil on medium heat and sauté the sweet potato, eggplant, peppers, carrots and onion for about 5 minutes. 2. Meanwhile in a medium pan, heat the remaining olive oil on medium heat and sauté the garlic, turmeric, curry powder, cinnamon, salt and pepper for about 3 minutes. 3. Add the garlic mixture in the Dutch oven and stir to combine. 4. Add the garbanzo beans, almonds, zucchini, raisins and orange juice and simmer, covered for about 20 minutes. 5. Stir in the spinach and simmer for about 5 minutes. 6. Serve hot. 

68

Western Moroccan Curry

Squash, Eggplant

and Tomato Curry from Brazil

Prep Time: 45 mins Total Time: 1 hr Servings per Recipe: 6 Calories 432.8 Fat 14.9 g Cholesterol 0 mg Sodium 230.9 mg Carbohydrates 72.8 g Protein 8g

Ingredients

1 butternut squash, peeled and 2 cm dice 2 red onions, roughly chopped 1 aubergine, chopped 2 red peppers, diced 1 (400 g) can chickpeas 2 garlic cloves, crushed 1⁄2 inch gingerroot, chopped 1 red chili pepper, deseeded and chopped 400 g chopped tomatoes

200 ml coconut cream 4 tbsp chopped fresh coriander 3 tbsp olive oil

Directions 1. Set your oven to 390 degrees F before doing anything else. 2. In a roasting pan, add the squash, aubergine and red peppers and 2 tbsp of the oil and toss to coat well. 3. Cook in the oven for about 40 minutes. 4. Meanwhile for the sauce in a food processor, add the onion, garlic, ginger and chili pepper and pulse till a rough paste is formed. 5. In a pan, heat the remaining oil and sauté the onion paste till the onions become tender. 6. Add the tomatoes and simmer for about 10 minutes. 7. Add the coconut cream and cook for about 5 minutes. 8. Add the cooked vegetables and chickpeas and cook till heated completely. 

Squash, Eggplant, and Tomato Curry from Brazil

69

AROMATIC

Kenyan Curry

Prep Time: 45 mins Total Time: 1 hr Servings per Recipe: 8 Calories 348.6 Fat 5.1 g Cholesterol 0 mg Sodium 589.2 mg Carbohydrates 68.2 g Protein 11.6 g

Ingredients

2 large onions, finely chopped 2 tbsp vegetable oil 1 tsp cumin seed 1 tsp mustard seeds (the black kind, if possible) 8 medium potatoes, quartered 1 1⁄2 tsp fresh ginger, crushed 1 large garlic clove, minced and crushed 1 tbsp ground cumin 1 tbsp whole coriander seed, crushed 2 chili peppers 1⁄2 tsp turmeric 1 tsp salt

4 cinnamon sticks 6 cloves 4 oz. tomato paste 1⁄2 lb fresh green beans, trimmed 1⁄2 small cauliflower, broken into pieces 1 medium eggplant, cut into chunks 8 oz. green peas (fresh) 8 oz. leafy greens, chopped (small bunch, fresh, kale, spinach, collards, Swiss chard, etc.) 1 (15 oz.) can chickpeas, drained

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large, oven proof skillet, heat the oil on medium heat and sauté the onions, cumin seeds and mustard seeds till the onions become brown. 3. Add the potato pieces and the remaining spices and stir for several minutes. 4. In a bowl, mix together the tomato paste and 2/3 C. of the water. 5. Add the tomato paste mixture in the skillet and stir to combine. 6. Add the vegetables, one at a time and cook for about 1 minute between each addition. 7. Add the chickpeas and cook for about 1 minute. 8. With a lid, cover the skillet tightly. 9. Cook in the oven for about 45 minutes, stirring occasionally. 10. Once after the first 20 minutes. (Add more water if needed to prevent from the sticking) 11. Serve hot over the rice.  70

Aromatic Kenyan Curry

Cauliflower, Pumpkin and Lentil Curry

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 261.7 Fat 4.2 g Cholesterol 0 mg Sodium 219.5 mg Carbohydrates 45.5 g Protein 13.9 g

Ingredients

1 tbsp vegetable oil 1 onion, finely chopped 500 g pumpkin, peeled and chopped into 3cm pieces 1 garlic clove, crushed 2 tsp curry powder 1 C. red lentil 1 liter vegetable stock 400 g chickpeas, drained 2 zucchini, cut into 3cm pieces 2 C. cauliflower florets

salt and pepper chopped fresh coriander, to garnish

Directions 1. In a large pan, heat the oil and sauté the onion, pumpkin, garlic and curry powder for about 3 minutes. 2. Add the lentils and stock and bring to a boil. 3. Reduce the heat and simmer for about 5 minutes. 4. Add the chickpeas, zucchini and cauliflower and simmer for about 5 minutes. 5. Stir in the salt and pepper and remove from the heat. 6. Serve with a garnishing of the fresh chopped coriander. 

Cauliflower, Pumpkin, and Lentil Curry

71

PEAS, ZUCCHINI

and Cabbage Curry

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 6 Calories 81.8 Fat 2.6 g Cholesterol 0 mg Sodium 56.5 mg Carbohydrates 13.1 g Protein 3.6 g

Ingredients

1 tbsp vegetable oil 1 large white onion, sliced thin lengthwise 8 C. cabbage, slivered 1⁄4 C. chicken broth 2 medium zucchini, trimmed and sliced 1 1⁄2 tbsp curry paste 3⁄4 C. peas, frozen

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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In a large pan, heat the oil on medium-high heat and sauté the onion for about 1 minute. Reduce the heat to medium and stir in the cabbage as will fit. Add the chicken broth and add the remaining cabbage. Cook, covered for about 10 minutes, stirring occasionally. Stir in the zucchini and curry paste and reduce the heat to medium. Cook for about 10 minutes. Add the frozen peas and cook for about 5 minutes. Stir in the salt and pepper.

Peas, Zucchini, and Cabbage Curry

Microwave

Prep Time: 12 mins

Carrot Curry

Total Time: 25 mins Servings per Recipe: 4 Calories 235.9 Fat 10 g Cholesterol 0 mg Sodium 665.8 mg Carbohydrates 30.3 g Protein 8.7 g

Ingredients

1 onion, sliced 2 tbsp green curry paste 3 C. carrots, sliced 1 (400 g) can chickpeas, drained 1 C. light coconut milk

1 tbsp lemon juice 1 tbsp soy sauce 1⁄2 C. nuts, chopped

Directions 1. In a large microwave safe casserole dish, place the onion and curry paste and cook on Very High for about 2 minutes. 2. Add the carrots, chick peas, coconut milk, lemon juice and soy sauce and cook on Very High for about 6-8 minutes. 3. Serve over the jasmine rice with a garnishing of the nuts. 

Microwave Carrot Curry

75

ODIA

Veggie Curry

Prep Time: 35 mins Total Time: 30 mins Servings per Recipe: 4 Calories 298.8 Fat 18.2 g Cholesterol 24.8 mg Sodium 903.2 mg Carbohydrates 31.9 g Protein 6.5 g

Ingredients

3 tbsp oil 3 red chilies, seeded and chopped 6 cloves 4 cardamom pods, open at one end 1 inch cinnamon stick, broken up 2 bay leaves 1 onion, chopped 6 garlic cloves, chopped 1 tsp ground ginger 1 potato, in 1-inch cubes 1 carrot, sliced into rings 1 courgette, cubed 4 oz. green beans, in 1-inch pieces

1 green pepper, seeded and diced 1⁄2 tsp chili powder 1⁄2 tsp cumin powder 1 tsp coriander powder 1⁄2 tsp turmeric 140 g tomato paste 5 fluid oz. single cream 1 tsp salt 1 tsp garam masala 2 tbsp coriander (to garnish)

Directions 1. In a large pan, heat the oil and sauté the red chilis, cloves, cardamom, cinnamon stick and bay leaves till the bay leaves becomes golden brown. 2. Add the onion and sauté for about 2 minutes. 3. Reduce the heat and sauté the garlic and ginger for about 4 minutes. 4. Stir in all of the vegetables, chili powder, coriander powder, cumin powder, turmeric and 1/2 C. of the water and cook, covered for 15 minutes. (Add water if the mixture becomes too dry.) 5. Stir in the tomato paste and salt. 6. Reduce the heat to low and simmer, covered till the vegetables become tender. 7. Stir in the cream and garam masala and remove from the heat. 8. Keep aside, covered for about 2 minutes. 9. Serve over the plain boiled rice with a garnishing of the fresh chopped coriander. 76

Odia Veggie Curry

Caribbean

Prep Time: 30 mins

Country Curry

Total Time: 40 mins Servings per Recipe: 4 Calories 352 Fat 5.1 g Cholesterol 0.1 mg Sodium 709.8 mg Carbohydrates 71.8 g Protein 11.2 g

Ingredients

1 C. basmati rice 1 C. cauliflower, chopped 8 oz. mushrooms, diced 2 green chili peppers, diced 1 C. pineapple, diced 2 medium onions, chopped 1 medium green bell pepper, chopped 1 tomato, chopped 1 C. tomato paste 3 tbsp curry powder 1 bouillon cube

2 C. boiling water 2 tsp marmalade 2 tsp tomato sauce 2 tsp olive oil salt and pepper paprika

Directions 1. In a pan, add 2 C. of the water and 1 c. of the rice and bring to a boil. 2. Reduce the heat and simmer, covered for about 15 minutes. 3. In a skillet, heat the oil and cook 1 of the onion, mushrooms, bell pepper, chili peppers for about 5-10 minutes. 4. In a bowl, dissolve the curry powder in 1 C. of the boiling water. 5. Add the curry powder mixture in the skillet and simmer for about 5 minutes. 6. In a bowl, crumble the bouillon cube in the remaining C. of the boiling water and stir to combine. 7. Add the tomato paste, marmalade, tomato sauce and bouillon cube mixture and stir well. 8. Stir in the cauliflower and pineapple chunks and simmer, covered for about 15 minutes. 9. In a bowl, add the remaining onion, tomato and paprika and toss to coat. 10. Serve the curry with a garnishing of the onion mixture. Caribbean Country Curry

77

TRADITIONAL

Indian Curry Paste

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 225.4 Fat 10.4 g Cholesterol 0 mg Sodium 91 mg Carbohydrates 33.3 g Protein 8.8 g

Ingredients

2 1⁄2 tbsps coriander seeds, ground 1 tbsp cumin seed, ground 1 tsp brown mustard seeds 1⁄2 tsp cracked black peppercorns 1 tsp chili powder 1 tsp ground turmeric 2 crushed garlic cloves 2 tsps grated fresh ginger

3-4 tbsps white vinegar

Directions 1. Get a bowl, combine: coriander seeds, cumin seeds, mustard seeds, black peppercorns, chili powder, turmeric, cloves, and ginger. Stir the mix completely and evenly. Combine in the vinegar and begin to mash everything together into a paste. 2. Place your paste into a jar and seal the lid tightly. Your paste will stay fresh in the fridge for about 3 to 4 weeks. 3. Enjoy. 

78

Traditional Indian Curry Paste

Green

Curry Paste (Thailand Style)

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 300.4 Fat 3.5 g Cholesterol 0 mg Sodium 2368.8 mg Carbohydrates 71.1 g Protein 7.5 g

Ingredients

1⁄4 C. chopped scallion 1⁄4 C. chopped fresh cilantro 2 tbsps minced garlic 2 tbsps grated fresh gingerroot 1 tbsp freshly grated lemon rinds 1 tbsp brown sugar 1-2 fresh red chilies or 1 -2 green chili,

minced 3 tbsps fresh lemon juice 1 tbsp ground coriander 1 tsp turmeric 1⁄2 tsp salt

Directions 1. Add the following your food processor: scallion, cilantro, garlic, ginger root, lemons / lime, brown sugar, chilies, lemon / lime juice, coriander, turmeric, and salt. 2. Process and pulse everything until it becomes a smooth paste. 3. Enjoy.

Green Curry Paste (Thailand Style)

79

AUTHENTIC THAILAND

Rice Noodle Coconut Curry Soup

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 247 kcal Fat 13.1 g Carbohydrates 23.8g Protein 8.2 g Cholesterol 30 mg Sodium 1695 mg

Ingredients

2 oz. rice noodles 1 tbsp olive oil 1 clove garlic, minced 1 1/2 tbsp minced lemon grass 1 tsp ground ginger 2 tsp red curry paste, see appendix 1 (32 oz.) carton chicken broth 2 tbsp soy sauce 1 tbsp white sugar

1 (13.5 oz.) can reduced-fat coconut milk 1/2 C. peeled and deveined medium shrimp 1/2 C. sliced mushrooms 1 (10 oz.) bag baby spinach leaves 2 tbsp fresh lime juice 1/4 C. chopped cilantro 2 green onions, thinly sliced

Directions 1. In a large pan of lightly salted boiling water, cook the rice noodles for about 3 minutes. 2. Drain well and rinse under cold water to stop the cooking. 3. In a large pan, heat the oil on medium heat and sauté the garlic, lemon grass and ginger for about 30-60 seconds. 4. Add the curry paste and sauté for about 30 seconds. 5. Stir in about 1/2 C. of the chicken broth, remaining chicken stock, soy sauce and sugar and bring to a boil. 6. Reduce the heat to medium-low and simmer, partially covered for about 20 minutes. 7. Stir in the coconut milk, shrimp, mushrooms, spinach, lime juice and cilantro. 8. Increase the heat to medium-high and simmer for about 5 minutes. 9. Divide the rice noodles into serving bowl and top with the soup. 10. Serve with a garnishing of the sliced green onion.

80

Authentic Thailand Rice Noodle Coconut Curry Soup

Garden Zucchini

and Onion Curry Soup

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 74 kcal Fat 5.2 g Carbohydrates 6.3g Protein 1.8 g Cholesterol < 1 mg Sodium < 537 mg

Ingredients

2 tbsp extra virgin olive oil 1 large onion, halved and thinly sliced 1 tbsp curry powder Sea salt to taste

4 small zucchini, halved lengthwise and cut into 1 inch slices 1 quart chicken stock

Directions 1. In a large pan, heat the oil and sauté the onion, curry powder and salt till the onion becomes tender. 2. Stir in the zucchini and cook till tender. 3. Add the chicken stock and bring to a boil. 4. Reduce the heat to low and simmer, covered for about 20 minutes. 5. With a hand blender, blend the soup till smooth. 

Garden Zucchini and Onion Curry Soup

81

VERDANT CAYENNE

Cauliflower Curry Soup

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 359 kcal Fat 32.7 g Carbohydrates 15.1g Protein 5.4 g Cholesterol 90 mg Sodium 1391 mg

Ingredients

1 head cauliflower, cut into florets 2 tbsp vegetable oil 1 tsp salt 1 tbsp butter, cut into small pieces 1 large yellow onion, diced 1 tsp chopped garlic 1 tsp curry powder

1 tsp cayenne pepper 1 tsp ground turmeric 1 quart chicken stock 1 C. heavy whipping cream Salt and ground black pepper to taste 2 tbsp chopped fresh parsley

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 450 degrees F before doing anything else. In a bowl, add the cauliflower florets, vegetable oil and 1 tsp of the salt and toss o cot well. Spread the cauliflower onto a baking sheet. Cook in the oven for about 25 minutes. In a large pan, melt the butter on medium heat and sauté the onion for about 5 minutes. Stir in the garlic and sauté for about 2 minutes. Stir in the curry powder, cayenne pepper and ground turmeric and sauté for about 5 minutes. 8. Stir in the roasted cauliflower and stock and bring to a boil. 9. Reduce the heat to low and simmer for about 10 minutes. 10. With an immersion blender, blend the mixture till smooth. 11. Stir in the cream, salt and pepper and remove from the heat. 12. Serve with a garnishing of the parsley. 

84

Verdant Cayenne Cauliflower Curry Soup

Ginger Carrot

Cashew and Onion Curry Soup

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 317 kcal Fat 26.7 g Carbohydrates 19.8g Protein 5.2 g Cholesterol 0 mg Sodium 473 mg

Ingredients

1 lb. carrots, peeled and cut in chunks 1 small onion, quartered 1/3 C. raw cashews 1 (14 oz.) can unsweetened light coconut milk

1 tsp curry powder 1/2 tsp ground ginger 1/2 tsp kosher salt 1 C. vegetable stock

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Arrange the carrots and onion in an ungreased shallow baking dish. 3. Cook in the oven for about 30-35 minutes. 4. Remove from the oven and keep aside to cool slightly. 5. In a blender, add the cauliflower, cashews, coconut milk and seasonings and pulse till smooth. 6. Transfer the mixture into a medium pan with the stock on medium heat and cook for about 5 minutes.

Ginger Carrot Cashew and Onion Curry Soup

85

CANADIAN GINGER

and Maple Sweet Potato Curry Soup

Prep Time: 20 mins Total Time: 7 hr 40 mins Servings per Recipe: 9 Calories 159 kcal Fat 3.5 g Carbohydrates 28.9g Protein 3.3 g Cholesterol 13 mg Sodium 667 mg

Ingredients

5 C. chicken broth 2 large sweet potatoes, peeled and cut into cubes 2 C. baby carrots 1 onion, chopped 1 tsp red curry powder

3/4 tsp ground cinnamon 1/2 tsp ground ginger 1 C. half-and-half 2 tbsp real maple syrup Salt and ground black pepper to taste

Directions 1. In a slow cooker, mix together the chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon and ground ginger. 2. Set the slow cooker on Low and cook, covered for about 7 hours. 3. Remove from the heat and keep aside to cool slightly. 4. In a blender, add the mixture in batches and pulse till smooth. 5. Return the pureed soup into the slow cooker. 6. Stir in the half-and-half, maple syrup, salt and pepper. 7. Set the slow cooker on High and cook, covered for about 20 minutes. 

86

Canadian Ginger and Maple Sweet Potato Curry Soup

Alternative

Cauliflower Curry Soup II

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 75 kcal Fat 3.8 g Carbohydrates 9.6g Protein 2.5 g Cholesterol 4 mg Sodium 403 mg

Ingredients

1 tbsp olive oil 1/2 onion, sliced 3 carrots cut into 1/2-inch slices 1/2 red bell pepper, sliced 3 cloves garlic, peeled 1 head cauliflower, chopped

1 (32 fluid oz.) container chicken stock 2 tbsp yellow curry powder 1 tbsp butter 4 dashes hot sauce Salt and ground black pepper to taste

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion, carrots, red bell pepper and garlic for about 5-10 minutes. 2. Add the cauliflower and chicken broth and bring to a boil. 3. Cook for about 10 minutes. 4. Remove from the heat and with a hand blender blend till smooth. 5. Return the pan on low heat and stir in the curry powder, butter, hot sauce, salt and pepper. 6. Simmer for about 15 minutes. 7. Serve hot. 

Alternative Cauliflower Curry Soup II

87

VEGAN SPLIT PEAS

and Carrots Curried

Prep Time: 20 mins Total Time: 1 hr 25 mins Servings per Recipe: 20 Calories 106 kcal Fat 2.5 g Carbohydrates 16.1g Protein 5.6 g Cholesterol < 1 mg Sodium < 834 mg

Ingredients

3 tbsp olive oil 1/4 C. lemon juice 8 cloves garlic, minced 3 carrots, sliced 2 white onions, sliced 6 stalks celery, sliced 10 C. water 8 cubes chicken bouillon 2 C. dried split peas

1 tbsp Italian seasoning 1 tsp ground cumin 1 tbsp salt 1 tbsp ground black pepper 1/2 tsp cayenne pepper 4 tsp curry powder

Directions 1. In a large pan, heat the olive oil on medium heat and cook the lemon juice, garlic, carrots, onions and celery for about 20 minutes. 2. Transfer the vegetables and their juices into a bowl and refrigerate to cool slightly. 3. In a blender, add the mixture ad pulse till smooth. 4. In a large pan, dissolve the chicken bouillon cubes in the water on medium heat. 5. Add the vegetable puree and bring to a boil. 6. Stir in the split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper and curry powder. 7. Reduce the heat to medium-low and simmer for about 45 minutes.

88

Vegan Split Peas and Carrots Curried

Creamy

Lime Curry Soup

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 229 kcal Fat 10 g Carbohydrates 35.3g Protein 4.2 g Cholesterol 13 mg Sodium 353 mg

Ingredients

1 butternut squash, halved and seeded 1 tbsp olive oil Salt and ground black pepper to taste 2 C. vegetable broth 1 tsp garlic powder 1 tsp onion powder

1 tsp curry powder 1/2 C. sour cream 1 tbsp lime juice 1 lime, zested

Directions 1. Set your oven to 350 degrees F before doing anything else and line a baking sheet with a piece of the foil. 2. Arrange the butternut squash onto the prepared baking sheet, cut-side up. 3. Coat the cut sides of squash with the olive oil and season with the salt and pepper. 4. Cook in the oven for about 45-60 minutes. 5. Remove the squash from the oven and keep aside to cool for about 10 minutes. 6. Scrape the flesh from the roasted butternut squash and transfer into a large pan with the broth, garlic powder, onion powder, curry powder, salt and pepper and bring to a simmer. 7. Simmer for about 10 minutes. 8. Remove from the heat and keep aside to cool slightly. 9. In a blender, add the soup mixture in batches and pulse till smooth. 10. In a bowl, add the sour cream, lime juice and lime zest and beat till well combined. 11. Serve the soup hot with a topping of the lime cream. 

Creamy Lime Curry Soup

89

NORTHERN IRELAND

Inspired Leeks and Celery Curry Soup

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 4 Calories 257 kcal Fat 18.9 g Carbohydrates 18.9g Protein 3.6 g Cholesterol 16 mg Sodium 798 mg

Ingredients

2 tbsp butter 3 leeks (white and pale green parts only), thinly sliced 1 clove garlic, minced 1 (32 fluid oz.) container chicken stock 1 1/2 C. thinly sliced carrots 2 stalks celery, thinly sliced 1 tsp curry powder

1/2 tsp ground turmeric 1/2 tsp ground ginger 1/8 tsp ground black pepper 1 pinch red pepper flakes 1 1/2 (12 oz.) cans light coconut milk

Directions 1. In a large pan, melt the butter on medium heat and sauté the leeks and garlic for about 5 minutes. 2. Stir in the chicken stock, carrots, celery, curry powder, turmeric, ginger, black pepper and red peppers flakes and bring to a boil. 3. Reduce the heat to medium-low and simmer, covered for about 30 minutes. 4. Stir in the coconut milk and simmer for about 1-2 minutes. 

90

Northern Ireland Inspired Leeks and Celery Curry Soup

40-Minute

Curry Carrot Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 158 kcal Fat 10.9 g Carbohydrates 13.5g Protein 3.1 g Cholesterol 34 mg Sodium 101 mg

Ingredients

2 tbsp olive oil 1 1/2 lb. peeled carrots, cut into 1-inch chunks 1 large onion, cut into large dice 1 tbsp butter 1 pinch sugar 3 large garlic cloves, thickly sliced

2 tbsp curry powder 3 C. chicken broth 1 1/2 C. half-and-half Salt and freshly ground pepper, to taste Garnish: chopped roasted pistachios

Directions 1. In a large sauté pan, heat the oil on medium-high heat and sauté the carrots and onion for about 7-8 minutes. 2. Reduce the heat to low and stir in the butter, sugar and garlic. 3. Cook for about 10 minutes, stirring occasionally. 4. Add the curry powder and sauté for about 30-60 seconds. 5. Increase the heat to medium-high. 6. Add the broth and bring to a boil. 7. Reduce the heat to low and simmer, partially covered for about 10 minutes. 8. With an immersion blender, blend till smooth. 9. Stir in the half-and-half, salt and pepper and cook till heated completely. 10. Serve with a garnishing of the roasted pistachios. 

40-Minute Curry Carrot Soup

91

BANGKOK LIME

Tomato and Shrimp Curry Soup

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 8 Calories 306 kcal Fat 28.7 g Carbohydrates 8.1g Protein 19.2 g Cholesterol 100 mg Sodium 557 mg

Ingredients

1/4 C. red curry paste, see appendix 2 tbsp olive oil 3 C. coconut milk 3 C. chicken stock 2 limes, juiced 1 lime, zested 2 C. cherry tomatoes

1 tbsp chopped fresh cilantro 1 lb. shrimp 1 (14 oz.) can bean sprouts, drained 1 C. chopped cooked chicken Salt and ground black pepper to taste

Directions 1. In a pan, mix together the red curry paste and olive oil on low heat and sauté for about 5 minutes. 2. Add the coconut milk, chicken stock, lime juice and lime zest and bring to a boil. 3. Reduce the heat to medium-low and simmer for about 10 minutes. 4. Stir in the cherry tomatoes and cilantro and again bring to a boil. 5. Simmer for about 10-15 minutes. 6. Stir in the shrimp, bean sprouts and cooked chicken and simmer for about 10-15 minutes. 7. Stir in the salt and pepper and serve. 

94

Bangkok Lime Tomato and Shrimp Curry Soup

Saturday Summer

Pumpkin Curry Soup

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 81 kcal Fat 2.9 g Carbohydrates 12.7g Protein 3g Cholesterol 10 mg Sodium 1368 mg

Ingredients

1 (15 oz.) can pure pumpkin puree 2 C. Swanson(R) Chicken Broth 1/2 C. fat free half-and-half 1/2 tsp curry powder 1/8 tsp ground nutmeg

Salt and freshly ground black pepper to taste 1/4 C. reduced-fat sour cream 1 tbsp chopped fresh chives

Directions 1. In a medium pan, mix together the pumpkin puree and broth together on medium heat. 2. Stir in the half-and-half, curry powder, nutmeg, salt, and pepper and cook for about 10 minutes. 3. Serve with a garnishing of the sour cream and chopped chives. 

Saturday Summer Pumpkin Curry Soup

95

PERSIAN INSPIRED

Saffron and Tomato Curry Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 222 kcal Fat 19.9 g Carbohydrates 8.8g Protein 1.6 g Cholesterol 15 mg Sodium 217 mg

Ingredients

1 (14 oz.) can diced tomatoes, drained and juice reserved 1/4 C. extra virgin olive oil Salt and black pepper to taste 2 tbsp butter 2 large pinches saffron 1 stalk celery, diced 1 small carrot, diced

1 yellow onion, diced 2 cloves garlic, minced 1 C. chicken broth 1/2 tsp curry powder 1 tsp lime juice 2 tbsp chopped cilantro

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

96

Set your oven to 350 degrees F before doing anything else. Spread the drained tomatoes onto a rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Cook in the oven for about 20 minutes. In a large pan, melt the butter on medium-low heat and sauté the saffron, celery, carrot, onion and garlic; for about 10 minutes. Stir in the roasted tomatoes, reserved tomato juices and chicken broth and simmer for about 15-20 minutes. Add the curry powder, lime juice and cilantro and stir to combine. With an immersion blender, blend the soup till smooth. Serve immediately.

Persian Inspired Saffron and Tomato Curry Soup

Okanagan Fruity

Madras Peach Soup Curry

Prep Time: 25 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 523 kcal Fat 40.4 g Carbohydrates 26.3g Protein 17.5 g Cholesterol 206 mg Sodium 437 mg

Ingredients

5 tbsp olive oil 2 tbsp Madras curry powder 1 large onion, minced 3 cloves garlic, minced 1 (15 oz.) can sliced peaches in syrup, chopped 1 (14.5 oz.) can chopped plum tomatoes 1 tsp ground ginger

1 C. cream 1 C. vegetable broth Salt and black pepper to taste 2 C. lettuce, chopped 2 C. shelled, cooked shrimp

Directions 1. In a large pan, heat the oil on medium heat and sauté the curry powder for about 1 minute. 2. Add the onion and garlic and cook for about 8-10 minutes. 3. Stir in the peaches with syrup, tomatoes, ginger, cream, broth, salt and pepper. 4. Reduce the heat to low and simmer for about 45 minutes. 5. Serve hot with a topping of the shrimp and lettuce. 

Okanagan Fruity Madras Peach Soup Curry

97

PASTORAL MUSHROOM

and Rice Curry Soup

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 7 Calories 176 kcal Fat 9g Carbohydrates 19.2g Protein 4.1 g Cholesterol 25 mg Sodium 456 mg

Ingredients

1 C. uncooked wild rice 1/4 C. butter 1 onion, chopped 2 1/2 C. sliced fresh mushrooms 1/2 C. chopped celery 1/2 C. all-purpose flour 6 C. vegetable broth 2 C. half-and-half 2/3 C. dry sherry

1/2 tsp salt 1/2 tsp white pepper 1/2 tsp curry powder 1/2 tsp dry mustard 1/2 tsp paprika 1/2 tsp dried chervil 1 tbsp chopped fresh parsley, for garnish

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a pan of the boiling water, stir in the rice. Reduce the heat and simmer, covered for about 40 minutes. In a large pan, melt the butter on medium heat and sauté the onion till golden brown. Add the mushrooms and celery and sauté for about 2 minutes. Reduce the heat to low. Stir in the flour and cook till the mixture becomes bubbly, stirring continuously. Slowly, add the broth, stirring continuously. Increase the heat to medium-high and bring to a boil, stirring continuously. Reduce the heat to low and stir in the cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil. 10. Simmer till heated completely. 11. Serve hot with a garnishing of the parsley. 

98

Pastoral Mushroom and Rice Curry Soup

Agrarian

Mustard Seed Curry Soup

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 8 Calories 157 kcal Fat 12 g Carbohydrates 9.5g Protein 3.9 g Cholesterol 25 mg Sodium 825 mg

Ingredients

1 head cauliflower, cut into florets 2 tbsp olive oil 2 tsp curry powder 2 tsp mustard seeds 5 tbsp butter, divided 1/3 C. chopped sweet onion

6 C. chicken broth 3 tbsp all-purpose flour 1 C. milk Salt and ground black pepper to taste

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a baking dish, add the cauliflower, olive oil, curry powder and mustard seeds and toss to coat. 3. Cook in the oven for about 35-40 minutes. 4. In a large pan, melt 2 tbsp of the butter on medium heat and sauté the onion for about 5-10 minutes. 5. Add the chicken broth and cauliflower and bring to a boil. 6. Reduce heat to low and simmer. 7. Meanwhile for the roux in a small pan, mix together 3 tbsp of the butter and flour on medium-low heat. 8. Cook for about 5 minutes, stirring continuously. 9. Stir in the milk to roux and cook for about 5-10 minutes, stirring continuously. 10. Add the roux into the soup and stir till smooth. 11. Stir in the salt and pepper and serve.

Agrarian Mustard Seed Curry Soup

99

LIGHT COCONUT

Curry Soup for Mid-October

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 171 kcal Fat 13.5 g Carbohydrates 12g Protein 2g Cholesterol 0 mg Sodium 601 mg

Ingredients

1/4 C. coconut oil 1 C. chopped onions 1 clove garlic, minced 3 C. vegetable broth 1 tsp curry powder 1/2 tsp salt

1/4 tsp ground coriander 1/4 tsp crushed red pepper flakes 1 (15 oz.) can pure pumpkin 1 C. light coconut milk

Directions 1. In a large pan, melt the coconut oil on medium heat and sauté the onions and garlic for about 5 minutes. 2. Stir in the vegetable broth, curry powder, salt, coriander and red pepper flakes and bring to a gentle boil. 3. Cook for about 10 minutes. 4. Cook, covered for about 15-20 minutes, stirring occasionally. 5. Stir in the pumpkin and coconut milk and cook for about 5 minutes. 6. Remove from the heat and keep aside to cool slightly. 7. In a blender, add the soup in batches and pulse till smooth. 8. Return the pureed soup into the pan on medium heat and cook till heated completely. 

100

Light Coconut Curry Soup for Mid-October

Squash, Rice, Lentils

and Macaroni Curry Soup Dinner

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 7 Calories 166 kcal Fat 3.6 g Carbohydrates 28.6g Protein 5.5 g Cholesterol 0 mg Sodium 572 mg

Ingredients

1 onion, chopped 3 cloves crushed garlic 1 tbsp olive oil 1 1/2 tsp curry powder 1 tsp ground cumin 1 tsp ground turmeric 8 C. vegetable stock

1/4 C. dry lentils 1 (28 oz.) can diced tomatoes with juice 1/4 C. uncooked white rice 1 C. frozen corn 1/4 C. elbow macaroni 1 small spaghetti squash

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a baking dish. 2. Arrange the squash in the prepared baking dish, cut side down. 3. Cook in the oven for about 30 minutes. 4. Remove from the oven and keep aside to cool slightly. 5. With a fork, shred the squash. 6. In a large pan, heat the oil and sauté the onion and garlic till tender. 7. Stir in the curry powder, cumin and turmeric and sauté till translucent. 8. Add the stock and lentils and bring to a boil. 9. Reduce the heat to low and stir in the chopped tomatoes with juice. 10. Simmer for about 25 minutes. 11. Stir in the rice and corn and simmer for about 35 minutes. 12. Stir in the macaroni and shredded squash and simmer till cook till desired doneness of the rice and macaroni. 

Squash, Rice, Lentils, and Macaroni Curry Soup Dinner

101

HOW TO MAKE

a Simple Curry Soup

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 161 kcal Fat 11.1 g Carbohydrates 15.4g Protein 2.7 g Cholesterol 0 mg Sodium 317 mg

Ingredients

4 C. vegetable broth 2 tsp curry powder 1 tsp ground cumin 1/2 tsp ground cinnamon 1/2 tsp ground ginger 2 lb. carrots, peeled and chopped

1 (14 oz.) can coconut milk 14 oz. water 1 tsp chopped fresh cilantro

Directions 1. 2. 3. 4. 5. 6. 7. 8.

104

In a large pan, add the vegetable broth on medium heat and bring to a boil. Stir in the curry powder, cumin, cinnamon, ginger and carrots. Reduce the heat and simmer for about 20 minutes, stirring occasionally. Drain the carrots, reserving about 1/4 C. of the vegetable broth. Keep aside to cool slightly. In a blender, add the carrots and reserved broth in batches and pulses till smooth. Return the carrots into the pan with the coconut milk and water and bring to a simmer. Serve with a garnishing of the cilantro. 

How to Make a Simple Curry Soup

Tuesday’s

Curried Beef Soup

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 343 kcal Fat 19.8 g Carbohydrates 20.5g Protein 20 g Cholesterol 61 mg Sodium 939 mg

Ingredients

2 tbsp butter 2 onions, chopped 1 lb. cubed beef stew meat 6 C. beef stock 2 tbsp curry powder

2 bay leaves 2 potatoes, sliced 2 tbsp distilled white vinegar 2 tsp salt

Directions 1. In a large pan, melt the butter and cook the onions and beef cubes till the beef is browned completely. 2. Add the beef stock, curry powder and bay leaves and stir to combine. 3. Reduce the heat to low and simmer for about for 30 minutes. 4. Add the potatoes, vinegar and salt and simmer for about 45-60 minutes. 5. Discard the bay leaves and serve hot. 

Tuesday’s Curried Beef Soup

105

BROCCOLI, CELERY

Lentils, and Potato Curry Soup

Prep Time: 25 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 200 kcal Fat 3.5 g Carbohydrates 32.8g Protein 9.6 g Cholesterol 0 mg Sodium 250 mg

Ingredients

2 tbsp olive oil 1 onion, diced 3 cloves garlic, chopped 1 C. broccoli florets 4 stalks celery, chopped 1 baking potato, peeled

5 C. vegetable broth 1 1/2 C. cooked white rice 1 1/2 C. uncooked green lentils 2 tsp curry powder

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion, garlic, broccoli and celery till tender. 2. Remove from the heat and keep aside to cool slightly. 3. In a microwave safe bowl, place the potato and microwave for about 5-10 minutes. 4. In a food processor, add the potato and broccoli mixture and pulse till smooth. 5. Transfer the mixture into the pan and bring to a boil. 6. Add the cooked rice, lentils and curry powder and stir to combine. 7. Reduce the heat to low and simmer, covered for about 45 minutes. 

106

Broccoli, Celery, Lentils, and Potato Curry Soup

Simply Spinach and Potato Curry Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 181 kcal Fat 10.5 g Carbohydrates 18.1g Protein 4.7 g Cholesterol 4 mg Sodium 84 mg

Ingredients

1 large potato - peeled and cubed 6 tbsp olive oil 1/2 C. chopped green onions 12 C. spinach - rinsed, stemmed, and dried 1/3 C. all-purpose flour

2 tsp curry powder 4 C. chicken broth 1 tbsp lemon juice 1 (8 oz.) carton nonfat sour cream

Directions 1. In a pan, add the potato and enough water to cover and bring to a boil. 2. Cook till the potato becomes tender. 3. Drain the potato and keep aside. 4. In a large pan, heat 2 tbsp of the oil and sauté the green onions till tender. 5. Stir in the cooked potato. 6. Slowly, stir in the spinach, stirring after each addition till the spinach is wilted. 7. Remove from the heat and keep aside to cool slightly. 8. In a blender, add the soup in batches and pulse till smooth. 9. In the same pan, heat the remaining olive oil. 10. Stir in the flour and curry powder till well combined 11. Slowly, add the broth, stirring continuously. 12. Stir in the spinach mixture and lemon juice and bring to a boil on medium heat, stirring continuously. 13. In a bowl, place the sour cream. 14. Add about 1 C. of the hot soup and mix till well combined.

Simply Spinach and Potato Curry Soup

107

15. Add the sour cream mixture into the simmering soup and stir to combine. 16. Cook till heated completely. 17. Serve immediately. 

108

Apple and Leeks with Potatoes Curried Soup

Prep Time: 10 mins Total Time: 36 mins Servings per Recipe: 4 Calories 133 kcal Fat 3.6 g Carbohydrates 23.9g Protein 2.9 g Cholesterol < 1 mg Sodium < 395 mg

Ingredients

1 tbsp margarine 2 tsp curry powder 3 leeks, chopped 3/4 C. diced potatoes 2 Granny Smith apples -- peeled, cored

and chopped 3 C. vegetable broth Salt and pepper to taste 1/4 C. plain yogurt

Directions 1. In a medium pan, melt the butter on medium heat and sauté the curry powder for about 1 minute. 2. Stir in the leeks, potato and apples and cook for about 5 minutes. 3. Stir in the broth and bring to a boil. 4. Reduce the heat and simmer, covered for about 20 minutes. 5. Remove from the heat and keep aside to cool slightly. 6. In a blender, add the soup in batches and pulse till smooth. 7. Stir in the salt and pepper. 8. Serve immediately with a swirl of the yogurt.

Apple and Leeks with Potatoes Curried Soup

109

PUMPKIN AND APPLE

for Early November Curry Soup

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 131 kcal Fat 3.4 g Carbohydrates 22.6g Protein 4.7 g Cholesterol 5 mg Sodium 696 mg

Ingredients

4 Macintosh apples - peeled, cored and chopped 1 tbsp butter 1 onion, finely chopped 2 cloves garlic, crushed 1 tbsp curry powder 1 tsp ground cumin

1 (15 oz.) can pumpkin puree 4 C. chicken broth 1 C. water 1 tsp white sugar

Directions 1. In a large pan, melt the butter on medium heat and sauté the onion, garlic, curry powder and cumin till the onion becomes soft. 2. Stir in the apples, pumpkin, broth, water and sugar and bring to a boil, stirring occasionally. 3. Reduce the heat to low and simmer, covered for about 25 minutes, stirring occasionally. 4. Remove from the heat and keep aside to cool slightly. 5. In a blender, add the soup in batches and pulse till smooth. 6. Return the soup to pan on low heat and cook, covered till heated completely. 7. Serve hot.

110

Pumpkin and Apple for Early November Curry Soup

Beautiful Pear and Ginger Curry Soup

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 167 kcal Fat 6.6 g Carbohydrates 27.5g Protein 3g Cholesterol 20 mg Sodium 786 mg

Ingredients

1 (2 lb.) butternut squash 3 tbsp unsalted butter 1 onion, diced 2 cloves garlic, minced 2 tsp minced fresh ginger root 1 tbsp curry powder

1 tsp salt 4 C. reduced sodium chicken broth 2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice 1/2 C. half and half

Directions 1. Set your oven to 450 degrees F before doing anything else and line a rimmed baking sheet with a parchment paper. 2. Cut the squash in half lengthwise. 3. Remove the seeds and membrane. 4. Arrange the squash halves onto the prepared baking sheet, cut sides down. 5. Cook in the oven for about 45 minutes. 6. Remove from the oven and scoop the flesh from the squash halves. 7. In a large pan, melt the butter on medium heat and sauté the onion, garlic, ginger, curry powder and salt for about 10 minutes. 8. Add the chicken broth and bring to a boil. 9. Stir in the pears and squash flesh and simmer for about 30 minutes. 10. Remove from the heat and keep aside to cool slightly. 11. In a blender, add the soup in batches and pulse till smooth. 12. Return the soup to the pan and stir in the half and half. 13. Cook till heated completely. 14. Serve hot.   Beautiful Pear and Ginger Curry Soup

111

TROPICAL COCONUT

and Lime Curry Soup

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 143 kcal Fat 9.8 g Carbohydrates 13.4g Protein 3g Cholesterol 0 mg Sodium 680 mg

Ingredients

6 carrots, peeled and chopped 1/2 head cauliflower, trimmed and chopped 1 1/2 tsp olive oil 2 cloves garlic, chopped 1 tsp salt 1 tsp ground black pepper

3 C. vegetable broth 1 tbsp curry powder 1 C. coconut milk 1/2 lime, juiced

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a casserole dish, add the carrots, cauliflower, olive oil, garlic, salt and black pepper and toss to coat well. 3. Cook in the oven for about 45 minutes, stirring once after 20 minutes. 4. Remove from the oven and stir well. 5. In a large pan, add the vegetable broth and bring to a boil. 6. Stir in the curry powder and roasted vegetables and bring to a boil. 7. Cook, covered for about 8-10 minutes. 8. Remove from the heat. 9. With an immersion blender, blend the soup till smooth. 10. Return the pan on medium heat. 11. Stir in the coconut milk and lime juice and simmer for about 5-10 minutes. 12. Serve hot. 

114

Tropical Coconut and Lime Curry Soup

I Love

Curry Soup

Prep Time: 15 mins Total Time: 2 hr 30 mins Servings per Recipe: 6 Calories 315 kcal Fat 22.8 g Carbohydrates 27.6g Protein 6.5 g Cholesterol 10 mg Sodium 624 mg

Ingredients

1 butternut squash, halved and seeded 1 tbsp butter, melted 1 tsp salt, divided 3/4 tsp pumpkin pie spice, divided 1/4 tsp cayenne pepper 1 tbsp butter 1/2 C. chopped yellow onion

1 tsp yellow curry powder 1 (13 oz.) can coconut milk 2 1/2 C. vegetable stock 1/4 tsp freshly grated nutmeg 1/2 C. pepitas (pumpkin seeds) 1 pinch freshly grated nutmeg

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Arrange the butternut squash in a baking dish, flesh side up. 3. Coat the flesh of squash with 1 tbsp of the melted butter and sprinkle with 1/2 tsp of the salt, 1/2 tsp of the pumpkin pie spice and cayenne pepper. 4. Cook in the oven for about 1 hour. 5. Remove the squash from the oven and keep aside to cool for about 15 minutes. 6. Scoop flesh from the butternut squash. 7. In a large pan, melt 1 tbsp of the butter on medium heat and sauté the onion for about 2 minutes. 8. Add the curry powder and sauté for about 1 minute. 9. Stir in the coconut milk and bring to a boil. 10. Add the squash flesh, remaining 1/2 tsp of the salt, 1/4 tsp pumpkin pie spice, vegetable stock, and 1/4 tsp of the nutmeg and bring to a boil. 11. Reduce the heat to low and simmer till heated completely. 12. With an immersion blender, blend the soup on low speed till smooth. I Love Curry Soup

115

13. Simmer for about 20 minutes. 14. Stir in the salt and remove from the heat. 15. Serve hot with a topping of the pepitas and a pinch of nutmeg. 

116

Full

Hanoi Curried Soup

Prep Time: 30 mins Total Time: 2 hr 30 mins Servings per Recipe: 8 Calories 512 kcal Fat 26.8 g Carbohydrates 40.6g Protein 29.8 g Cholesterol 75 mg Sodium 374 mg

Ingredients

2 tbsp vegetable oil 1 (3 lb.) whole chicken, skin removed and cut into pieces 1 onion, cut into chunks 2 shallots, thinly sliced 2 cloves garlic, chopped 1/8 C. thinly sliced fresh ginger root 1 stalk lemon grass, cut into 2 inch pieces 4 tbsp curry powder 1 green bell pepper, cut into 1 inch pieces 2 carrots, sliced diagonally

1 quart chicken broth 1 quart water 2 tbsp fish sauce 2 kaffir lime leaves 1 bay leaf 2 tsp red pepper flakes 8 small potatoes, quartered 1 (14 oz.) can coconut milk 1 bunch fresh cilantro

Directions 1. In a large pan, heat the oil on medium heat and cook the chicken and onion till the onion becomes translucent. 2. Transfer the chicken mixture into a bowl and keep aside. 3. In the same pan, add the shallots and sauté for about 1 minute. 4. Stir in the garlic, ginger, lemon grass and curry powder and cook for about 5 minutes. 5. Stir in the bell peppers, carrots, chicken mixture, chicken broth, water, fish sauce, lime leaves, bay leaf and red pepper flakes and bring to a boil. 6. Stir in the potatoes and again bring to a boil. 7. Stir in the coconut milk. 8. Reduce the heat and simmer for about 40-60 minutes. 9. Serve with a garnishing of the fresh cilantro sprigs. 

Full Hanoi Curried Soup

117

LINDA-MAE’S

Secret Curry Soup

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 388 kcal Fat 25.1 g Carbohydrates 44.3g Protein 5.7 g Cholesterol 0 mg Sodium 68 mg

Ingredients

1 butternut squash 1 tbsp olive oil 1 onion, chopped 1 shallot, minced 2 tbsp curry powder 1 tsp ground turmeric

1 apple, cored and chopped 1 slice fresh ginger, minced Water to cover 1 (14 oz.) can coconut milk Salt to taste

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 350 degrees F before doing anything else. With a fork, pierce the butternut squash and arrange onto a baking sheet. Cook in the oven for about 45 minutes. Remove from the oven and keep aside to cool slightly. Cut the squash in half. Peel, scoop the seeds and chop the flesh. In a skillet, heat the olive oil on medium heat and sauté the onion and shallot for about 10 minutes. 8. Add the curry powder and turmeric and sauté for about 2 minutes. 9. Stir in the squash, apple, ginger and enough water to cover and bring to a boil. 10. Reduce the heat to medium-low and simmer for about 15 minutes. 11. With an immersion blender, blend till the squash is broken into pieces. 12. Stir in the coconut milk and salt and simmer for about 3 minutes.

118

Linda-Mae’s Secret Curry Soup

Restaurant Style Shallot and Ginger Curry Soup

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 5 Calories 131 kcal Fat 2.1 g Carbohydrates 23.1g Protein 5.7 g Cholesterol 0 mg Sodium 539 mg

Ingredients

2 tsp canola oil 1/2 C. chopped shallots 3 C. 1/2-inch cubes peeled sweet potato 1 1/2 C. 1/4-inch slices peeled carrot 1 tbsp grated fresh ginger root

2 tsp curry powder 3 C. fat free, low-sodium chicken broth 1/2 tsp salt

Directions 1. In a large pan, heat the oil on medium-high heat and sauté the shallots for about 3 minutes. 2. Stir in the sweet potato, carrot, ginger and curry powder and sauté for about 3-4 minutes. 3. Add the chicken broth and bring to a boil. 4. Reduce the heat to low and simmer, covered for about 25-30 minutes. 5. Stir in the salt. 6. Remove from the heat and keep aside to cool slightly. 7. In a blender, add the soup in batches and pulse till smooth. 8. Serve immediately.

Restaurant Style Shallot and Ginger Curry Soup

119

SUMMER CARNIVAL

Curry Soup

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 339 kcal Fat 9g Carbohydrates 48.4g Protein 16.7 g Cholesterol < 1 mg Sodium < 389 mg

Ingredients

2 tbsp olive oil 1 1/2 tbsp mild curry paste, see appendix 1 small red onion, chopped 1 carrot, chopped 1 celery stalk, chopped 1 small red bell pepper, chopped 1/2 tsp red pepper flakes 2 cubes vegetable bouillon

1/2 lb. lentils 3 C. water, more if needed 3/4 C. spaghetti sauce 1/2 C. chopped fresh cilantro 1 pinch ground black pepper to taste

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion, carrot, celery, red bell pepper, and red pepper flakes for about 5-10 minutes. 2. Break the bouillon cubes into onion mixture. 3. Add the lentils and stir to combine well. 4. Add enough water into the pot, that is 1-inch above the lentil mixture and bring to a boil. 5. Reduce the heat to low and simmer for about 40 minutes. 6. Stir in the spaghetti sauce and simmer for about 5 minutes. 7. Stir in the cilantro and black pepper and serve.

120

Summer Carnival Curry Soup

Curried

Egg Soup

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 312 kcal Fat 29.5 g Carbohydrates 6.3g Protein 9.6 g Cholesterol 188 mg Sodium 572 mg

Ingredients

1/2 C. chicken broth 1/2 C. coconut milk 1 green onion, chopped 1 tbsp chopped fresh cilantro 1/8 tsp curry powder

1/8 tsp chili powder 1 pinch ground ginger 1 egg, beaten

Directions 1. In a pan, add the chicken broth, coconut milk, green onion, cilantro, curry powder, chili powder and ground ginger and bring to a boil. 2. Reduce the heat and simmer. 3. Slowly, drizzle the beaten egg, beating continuously. 4. Cook for about 23 minutes. 5. Serve hot. 

Curried Egg Soup

121

CURRY

Soup Combo

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 624 kcal Fat 16.7 g Carbohydrates 101.8g Protein 15.8 g Cholesterol 29 mg Sodium 1227 mg

Ingredients

2 quarts chicken stock 1 (8.4 oz.) package yellow curry sauce 8 oz. cubed cooked chicken 1 C. sliced fresh mushrooms 2 stalks lemon grass, trimmed and chopped 2 cloves garlic, minced

1 (14 oz.) can coconut cream 1 (16 oz.) package large dried Thai-style rice noodles

Directions 1. In a pan, add the chicken stock and bring to a boil. 2. Add the curry sauce and stir to combine well. 3. Reduce the heat to medium and stir in the chicken, mushrooms, lemon grass and garlic and stir to combine. 4. Bring to a simmer and cook for about 30 minutes. 5. Reduce the heat to medium-low and stir in the coconut cream. 6. Discard the lemon grass. 7. In a large bowl, soak the noodles in hot water for about 15 minutes. 8. Drain and rinse the noodles completely. 9. In a large pan of boiling water, cook the rice noodles for about 8 minutes. 10. Drain the noodles. 11. Divide the noodles into serving bowls and top with the soup. 12. Serve immediately. 

124

Curry Soup Combo

Southeast Asian

Chicken Curry Soup

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 661 kcal Fat 58.4 g Carbohydrates 14.9g Protein 34.6 g Cholesterol 82 mg Sodium 1100 mg

Ingredients

1 (14 oz.) can coconut milk 2 tsp green curry paste, see appendix 2 tsp lime juice 1/4 tsp salt, or to taste 1/8 tsp ground white pepper 1 dash hot sauce

1 pinch ground cumin 1 1/2 C. cubed cooked chicken 1 (10 oz.) can mushroom stems and pieces, undrained 1 green onion, chopped, divided

Directions 1. In a pan, add the coconut milk on medium heat and cook for about 5 minutes. 2. Add the green curry paste, lime juice, salt, pepper, hot sauce and cumin and beat till well combined. 3. Stir in the chicken, mushrooms and white part of the green onion and simmer for about 5-10 minutes. 4. Serve with a garnishing of the remaining green onion. 

Southeast Asian Chicken Curry Soup

125

JAPANESE INSPIRED

Vegetarian Tofu Curry Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 430 kcal Fat 12.7 g Carbohydrates 57.9g Protein 24.1 g Cholesterol 1 mg Sodium < 524 mg

Ingredients

1 tbsp olive oil 1 onion, finely chopped 2 cloves garlic, minced 1/4 C. water 2 carrots, chopped 1/2 zucchini, chopped 1 1/2 tbsp ground coriander 1 1/2 tbsp ground cumin 2 1/2 tsp ground turmeric 2 1/2 tsp ground ginger 1 tbsp curry powder

1 (16 oz.) package extra-firm tofu, drained and cubed 1 quart vegetable broth 1/2 (16 oz.) package uncooked whole wheat spaghetti 1 (5 oz.) can nonfat evaporated milk 2 tbsp coconut extract Salt and pepper to taste

Directions 1. In a large skillet, heat the oil on medium heat and sauté the onion and garlic till tender. 2. Stir in the water, carrots, zucchini, coriander, cumin, turmeric, ginger, curry powder and tofu and cook for about 10 minutes. 3. In a large pan, add the broth and bring to boil. 4. Add the noodles and cook for about 3 minutes. 5. Stir in the tofu mixture with the evaporated milk, coconut extract, salt and pepper and cook till noodles become soft.

126

Japanese Inspired Vegetarian Tofu Curry Soup

20-Minute

Curry Soup

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 264 kcal Fat 13.3 g Carbohydrates 29.6g Protein 9.4 g Cholesterol 4 mg Sodium 574 mg

Ingredients

1 recipe Fast Chicken Soup Base 2 (16 oz.) cans chickpeas, drained 2 C. bite-size cauliflower florets 2 tbsp curry powder 1 (13.5 oz.) can coconut milk

1/2 C. chopped fresh cilantro Salt and freshly ground black pepper Grated Parmesan cheese

Directions 1. Prepare the Fast Chicken Soup Base according to recipe. 2. Bring to a simmer. 3. Add chickpeas, cauliflower florets, curry powder and coconut milk and simmer for about 10-20 minutes. 4. Stir in the cilantro and remove from the heat. 5. Stir in the salt and pepper and serve with a topping of the grated Parmesan cheese. 

20-Minute Curry Soup

127

CURRY SOUP

for Friday Nights

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 10 Calories 163 kcal Fat 4.9 g Carbohydrates 19.9g Protein 12.3 g Cholesterol 30 mg Sodium 915 mg

Ingredients

1 head garlic, peeled 1/4 tsp sea salt 2 tbsp butter 1/4 C. white miso paste 2 tbsp ground cumin 2 tbsp yellow curry powder 1 tsp celery seed 1 tbsp ground black pepper 1 tbsp sea salt 1 bunch celery, chopped

1 small apple - peeled, cored, and chopped 1 C. chicken broth 2 large skinless, boneless chicken breasts cut into bite-size pieces 1/4 C. water 1 C. dried sliced shiitake mushrooms 2 tbsp balsamic vinegar 1 tsp black truffle oil

Directions 1. With a mortar and pestle, smash the garlic with 1/4 tsp of the sea salt into a paste. 2. In a large skillet, melt the butter on medium heat and sauté the garlic paste, miso paste, cumin, curry powder, celery seed, black pepper, 1 tbsp of the sea salt, celery and apple for about 5-7 minutes. 3. In a blender, add half of the apple mixture and chicken broth and pulse till smooth. 4. Transfer the mixture into a large pan on medium heat. 5. Transfer the remaining apple mixture into the pan, leaving some of the drippings in the skillet. 6. Place the skillet on medium heat. 7. Add the chicken and sear for about 5 minutes. 8. Add the water and bring to a boil, scraping the brown bits from the bottom of the skillet with a wooden spoon. 9. Transfer the chicken mixture into the pan with the mushrooms and simmer for about 20 minutes. 10. Stir in the balsamic vinegar and truffle oil and serve immediately.  128

Curry Soup for Friday Nights

Buttery Potatoes

Carrots, and Turnip Curry Soup

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 287 kcal Fat 6.3 g Carbohydrates 52.9g Protein 8.2 g Cholesterol 15 mg Sodium 457 mg

Ingredients

2 tbsp butter 6 turnips, chopped 6 red radishes, chopped 2 heads garlic, chopped 6 green onions, chopped 5 carrots, peeled and chopped 1 1/2 lb. red potatoes cut into cubes 1 quart vegetable stock

1 bay leaf 1 1/2 C. milk 3 tbsp Worcestershire sauce 2 tbsp curry powder 2 tbsp brown sugar 10 grinds cracked black pepper

Directions 1. In a large skillet, melt the butter on medium heat and sauté the turnips, radishes, garlic and green onions for about 3 minutes. 2. Stir in the carrots, red potatoes and vegetable stock and bring to a gentle boil. 3. Add the bay leaf and reduce the heat to low. 4. Simmer for about 45 minutes, stirring occasionally. 5. Discard the bay leaf. 6. Remove from the heat and keep aside to cool slightly. 7. In a blender, add the turnip mixture in batches and pulse till smooth. 8. Return the pureed soup into a large pan on low heat. 9. Stir in the milk, Worcestershire sauce, curry powder, brown sugar and black pepper and simmer till well combined. 10. Reduce the heat to very low and simmer for about 10 minutes.

Buttery Potatoes, Carrots, and Turnip Curry Soup

129

VICTORIAN

Vegan Soup

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 479 kcal Fat 26.5 g Carbohydrates 51.4g Protein 16.4 g Cholesterol 0 mg Sodium 271 mg

Ingredients

2 tbsp vegetable oil 1 onion, coarsely chopped 2 shallots, thinly sliced 2 cloves garlic, chopped 2 inch piece fresh ginger root, thinly sliced 1 stalk lemon grass, cut into 2 inch pieces 4 tbsp curry powder 1 green bell pepper, coarsely chopped 2 carrots, peeled and diagonally sliced 8 mushrooms, sliced 1 lb. fried tofu, cut into bite-size pieces

4 C. vegetable broth 4 C. water 2 tbsp vegetarian fish sauce 2 tsp red pepper flakes 1 bay leaf 2 kaffir lime leaves 8 small potatoes, quartered 1 (14 oz.) can coconut milk 2 C. fresh bean sprouts, for garnish 8 sprigs fresh chopped cilantro, for garnish

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion and shallots till translucent. 2. Stir in the garlic, ginger, lemon grass and curry powder and sauté for about 5 minutes. 3. Stir in the green pepper, carrots, mushrooms, tofu, and vegetable stock. Water, fish sauce and red pepper flakes and bring to a boil. 4. Stir in the potatoes and coconut milk and bring to a boil. 5. Reduce the heat and simmer for about 40-60 minutes. 6. Serve with a garnishing of the bean sprouts and cilantro. 

130

Victorian Vegan Soup

Rice Stick

Tofu Curry Soup

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 434 kcal Fat 25.7 g Carbohydrates 43.7g Protein 12.7 g Cholesterol 0 mg Sodium 269 mg

Ingredients

1 (14 oz.) can coconut milk 2 C. vegetable broth 1 (1 inch) piece galangal 2 stalks lemon grass, bruised and chopped 5 kaffir lime leaves, torn, optional 1/2 tsp red curry paste, see appendix 1 (12 oz.) package extra firm tofu, drained and cubed

1/2 C. stemmed and sliced shiitake mushrooms 1/2 C. sliced button mushrooms 2 tbsp fresh lime juice 2 1/2 tbsp brown sugar 1/8 tsp turmeric powder 4 oz. dry rice stick noodles 1/2 tsp crushed red pepper flakes

Directions 1. In a large pan, add the coconut milk, broth, galangal, lemon grass and kaffir leaves on medium heat and bring to a gentle boil. 2. Simmer for about 15 minutes, stirring occasionally. 3. Strain the broth mixture and discard the solids. 4. Return the soup into the pan. 5. Stir in the red curry paste, then add tofu, mushrooms, lime juice, brown sugar and turmeric and simmer for about 10 minutes. 6. Meanwhile in a large pan of lightly salted boiling water, cook the rice stick noodles for about 3-4 minutes. 7. Drain the noodles well. 8. Divide the drained noodles into serving bowls evenly and top with the soup. 9. Serve with a sprinkling of the crushed red pepper flakes. 

Rice Stick Tofu Curry Soup

131

WILD

Rice Curry Soup

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 309 kcal Fat 6.6 g Carbohydrates 61.2g Protein 7.6 g Cholesterol 15 mg Sodium 784 mg

Ingredients

1 C. uncooked wild rice 3 C. water 2 1/2 lb. butternut squash - peeled, seeded, and cubed 2 1/2 C. chicken broth 1/2 C. orange juice 2 tbsp butter

1 medium onion, chopped 1 clove garlic, finely chopped 1 1/2 tsp curry powder 1 1/4 tsp salt 1/2 tsp ground black pepper

Directions 1. In a pan, add the wild rice and water and bring to a boil. 2. Reduce the heat to low and simmer, covered for about 45 minutes. 3. In another medium pan, add the squash and enough water to cover and bring to a boil. 4. Cook for about 15 minutes. 5. Drain the squash well. 6. Return the squash to the pan and mash slightly. 7. Add the chicken broth and orange juice and stir to combine. 8. In a skillet, melt the butter on medium heat and sauté the onion and garlic till tender. 9. Stir in the curry powder. 10. Reduce the heat to low and simmer for about 12 minutes, stirring occasionally. 11. In a food processor, add the squash mixture and onion mixture and pulse till smooth. 12. Return the mixture to the pan with the wild rice and cook till heated completely. 13. Stir in the salt and pepper and serve.

134

Wild Rice Curry Soup

Frozen Veggie Curry Soup Sampler

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 139 kcal Fat 3.1 g Carbohydrates 23.2g Protein 7g Cholesterol 2 mg Sodium 87 mg

Ingredients

1 tbsp vegetable oil 1 onion, chopped 1 clove garlic, minced 1 tbsp curry powder 4 C. chicken broth

4 C. chopped mixed vegetables 2 tbsp all-purpose flour 2 C. nonfat milk Salt and pepper to taste

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion and garlic till tender. 2. Stir in the curry powder and sauté for about 2 minutes. 3. Add the broth and vegetables and bring to a boil. 4. Simmer for about 20 minutes. 5. In a bowl, dissolve the flour into milk. 6. Add the flour mixture into the simmering soup and stir to combine. 7. Simmer till the mixture becomes thick, stirring continuously. 8. Stir in the salt and pepper and serve. 

Frozen Veggie Curry Soup Sampler

135

MANGO CHUTNEY

Wild Rice Indian Curry Soup

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 16 Calories 208 kcal Fat 8.8 g Carbohydrates 23.9g Protein 9.7 g Cholesterol 24 mg Sodium 462 mg

Ingredients

1/2 C. slivered almonds 4 C. chopped cooked chicken 1/2 C. mango chutney, see appendix 3 tbsp butter 3 tbsp olive oil 2 onions, finely chopped 3 stalks celery, finely 1 (28 oz.) can chopped tomatoes in juice 1 C. golden raisins

2 tbsp Madras curry powder 1/4 tsp ground cayenne pepper 8 C. chicken stock 2 C. cooked wild rice 2 apples, cored and chopped 1/4 C. chopped fresh parsley 2 tbsp lemon juice Salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 375 degrees F before doing anything else. Spread the almonds onto a baking sheet evenly. Cook in the oven for about 5-10 minutes, stirring after every 2 minutes. Transfer the almonds into a large bowl. Add the chicken and mango chutney and stir to combine. In a large pan, melt the butter on medium-high heat and sauté the onion, celery, and garlic for about 5 minutes. 7. Add the tomatoes with juice and raisins and cook for about 10 minutes, stirring occasionally. 8. Stir in the curry powder, cayenne pepper, chicken stock, chicken mixture, wild rice, apples, parsley, and lemon juice and bring to a boil. 9. Reduce the heat to medium-low and simmer for about 5 minutes. 10. Stir in the salt and pepper and serve. 

136

Mango Chutney Wild Rice Indian Curry Soup

Simply

Summer Curry Soup

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 142 kcal Fat 1.2 g Carbohydrates 31.1g Protein 4.9 g Cholesterol 2 mg Sodium 377 mg

Ingredients

1 butternut squash, halved and seeded 2 large onions, peeled and quartered 1 medium head garlic 6 C. vegetable broth 1 bay leaf 1 tsp brown sugar 1 tsp mild curry powder

1/2 tsp dried oregano 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg Salt and pepper to taste 1 C. plain yogurt 1/4 C. chopped fresh parsley

Directions 1. Set your oven to 350 degrees F before doing anything else and line a baking sheet with a piece of the foil. 2. Arrange the squash halves and onion onto the prepared baking sheet. 3. With a piece of a foil, wrap the garlic and arrange alongside the squash and onion. 4. Cook in the oven for about 45-60 minutes. 5. Remove from the oven and keep aside to cool slightly. 6. Squeeze the garlic cloves out of their skin like paste into a food processor. 7. Scrape the flesh from the squash halves. 8. Place the squash flesh and onion into the food processor and pulse till smooth. 9. Transfer the pureed mixture into a large pan with the broth, bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg, salt and pepper and bring to a boil. 10. Simmer for about 10 minutes. 11. Remove from the heat and stir in the yogurt. 12. Discard the bay leaf and serve hot with a garnishing of the fresh parsley.

Simply Summer Curry Soup

137

FABULOUS FALL

Cannellini and Cilantro Curry Soup

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 397 kcal Fat 26.7 g Carbohydrates 34.2g Protein 10.8 g Cholesterol 0 mg Sodium 607 mg

Ingredients

2 C. diced butternut squash 1 C. water 1 tbsp olive oil 1 tsp salt 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/4 tsp cayenne pepper

1/4 tsp ground turmeric 1 (15 oz.) can coconut milk 1 (15 oz.) can cannellini beans, drained and rinsed 1/4 C. chopped fresh cilantro

Directions 1. In a large pan, add the squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper and turmeric and bring to a boil. 2. Reduce the heat and simmer for about 10-15 minutes, stirring occasionally. 3. Stir in the coconut milk and beans and simmer for about 10 minutes. 4. Serve with a topping of the cilantro.

138

Fabulous Fall Cannellini and Cilantro Curry Soup

Curry Soup

for Ginger Lovers

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 618.1 Fat 18.7 g Cholesterol 7.6 mg Sodium 528.5 mg Carbohydrates 102.6 g Protein 11.7 g

Ingredients

1 tbsp oil 1 brown onion (chopped) 2 garlic cloves (minced) 1 tbsp ginger (finely grated) 1 tbsp red curry paste, see appendix

1 kg sweet potato (peeled and chopped) 1 liter chicken stock Coriander leaves

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion and garlic cloves for about 2-3 minutes. 2. Add the finely grated ginger and red curry paste and sauté for about 1-2 minutes. 3. Add the chopped sweet potato and chicken stock and cook for about 15 minutes. 4. Stir in the coconut cream and bring to a simmer. 5. With a hand held blender, blend till smooth. 6. Serve immediately with a garnishing of the coriander leaves. 

Curry Soup for Ginger Lovers

139

AN AMERICAN

Curry Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 213.7 Fat 15.8 g Cholesterol 46.1 mg Sodium 543.6 mg Carbohydrates 8.1 g Protein 8.5 g

Ingredients

3 tbsp butter 1 small white onion, chopped 1 celery rib, chopped 1 carrot, peeled and chopped 2 garlic cloves, minced 4 C. chicken broth 1⁄2 C. dry white wine 1 head cauliflower, broken into small

flowerets 1⁄2-1 tsp curry powder 1⁄4 tsp white pepper 1⁄2 tsp white sugar Salt, as needed 1 C. light cream 1 C. shredded cheddar cheese

Directions 1. In a large pan, melt the butter on medium heat and sauté the onion, celery, carrot and garlic for about 5-7 minutes. 2. Add the broth, wine, cauliflower, curry powder, white pepper and sugar and bring to a boil. 3. Reduce the heat and cook for about 10-12 minutes. 4. Puree With an immersion blender, blend the soup till smooth. 5. Now, place the pan on low heat. 6. Add the light cream and cheese and stir till cheese melts completely. 7. Stir in the salt and serve.

140

An American Curry Soup

9-Ingredient

Prep Time: 15 mins

Soy Milk Vegan Soup

Total Time: 40 mins Servings per Recipe: 6 Calories 96.3 Fat 4.1 g Cholesterol 0 mg Sodium 47.4 mg Carbohydrates 12.1 g Protein 4.8 g

Ingredients

1 large onion, diced 2 garlic cloves, chopped 1 tbsp olive oil 15 oz. pumpkin 2 C. vegetable broth

2 C. soy milk 1 tbsp curry powder 1 tsp dried parsley Salt and pepper

Directions 1. In a large pan, heat the oil and sauté the onion and garlic till translucent. 2. Add the curry powder and parsley and mix till well combined. 3. Stir in the broth and pumpkin and bring to a boil. 4. Reduce the heat to low. 5. Stir in the soy milk and simmer for about 20 minutes. 6. Stir in the salt and pepper and remove from the heat. 

9-Ingredient Soy Milk Vegan Soup

141

CREAMY

Lemon Curry Soup

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 229 kcal Fat 10 g Carbohydrates 35.3g Protein 4.2 g Cholesterol 13 mg Sodium 353 mg

Ingredients

1 butternut squash, halved and seeded 1 tbsp olive oil Salt and ground black pepper to taste 2 C. vegetable broth 1 tsp garlic powder 1 tsp onion powder

1 tsp curry powder 1/2 C. sour cream 1 tbsp lemon juice 1 lemon, zested

Directions 1. Set your oven to 350 degrees F before doing anything else and line a baking sheet with a piece of the foil. 2. Arrange the butternut squash onto the prepared baking sheet, cut-side up. 3. Coat the cut sides of squash with the olive oil and season with the salt and pepper. 4. Cook in the oven for about 45-60 minutes. 5. Remove the squash from the oven and keep aside to cool for about 10 minutes. 6. Scrape the flesh from the roasted butternut squash and transfer into a large pan with the broth, garlic powder, onion powder, curry powder, salt and pepper and bring to a simmer. 7. Simmer for about 10 minutes. 8. Remove from the heat and keep aside to cool slightly. 9. In a blender, add the soup mixture in batches and pulse till smooth. 10. In a bowl, add the sour cream, lemon juice and lemon zest and beat till well combined. 11. Serve the soup hot with a topping of the lime cream. 

144

Creamy Lemon Curry Soup

Simple Homemade Curry Paste (Thailand Style)

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 300.4 Fat 3.5 g Cholesterol 0 mg Sodium 2368.8 mg Carbohydrates 71.1 g Protein 7.5 g

Ingredients

1⁄4 C. chopped scallion 1⁄4 C. chopped fresh cilantro 2 tbsps minced garlic 2 tbsps grated fresh gingerroot 1 tbsp freshly grated lemon rinds 1 tbsp brown sugar 1-2 fresh red chilies or 1 -2 green chili,

minced 3 tbsps fresh lemon juice 1 tbsp ground coriander 1 tsp turmeric 1⁄2 tsp salt

Directions 1. Add the following your food processor: scallion, cilantro, garlic, ginger root, lemons / lime, brown sugar, chilies, lemon / lime juice, coriander, turmeric, and salt. 2. Process and pulse everything until it becomes a smooth paste. 3. Enjoy. 

Simple Homemade Red Curry Paste (Thailand Style)

145

MANGO

Chutney I

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 1 Calories 627.2 Fat 2.1g Cholesterol 0.0mg Sodium 3748.7mg Carbohydrates 153.4g Protein 4.2g

Ingredients

2 lb. very firm mango 2 C. sugar 1.5 C. vinegar 1 (5 cm) pieces ginger, peeled 4 cloves garlic, peeled

2 -4 tsps chili powder 4 tsps mustard seeds 8 tsps salt 1 C. raisins

Directions 1. Peel the mango and then remove the pit and chop it. 2. In a pan, add sugar and vinegar, leaving about 20ml and simmer, stirring occasionally for about 10 minutes. 3. Meanwhile in a food processor, add remaining vinegar, garlic and ginger and pulse till a paste forms. 4. Transfer the paste into a pan and simmer, stirring continuously for about 10 minutes. 5. Stir in the mango and remaining ingredients and simmer, stirring occasionally for about 25 minutes or till desired thickness of chutney. 6. Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool. 7. This chutney can be stored in dark place for about 1 year but remember to refrigerate after opening. 

146

Mango Chutney I

Mango

Chutney II

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 1 Calories 612.4 Fat 1.0g Cholesterol 0.0mg Sodium 16.2mg Carbohydrates 144.7g Protein 3.0g

Ingredients

4 medium mangoes, peeled and coarsely chopped ( 1.7kg) 3/4 C. port wine, optional 2 large white onions, chopped finely ( 400g) 1 C. coarsely chopped raisins ( 170g)

2 tsps grated fresh ginger 2 fresh Thai red chili peppers, chopped finely 2 C. sugar ( 440g) 3 C. malt vinegar 2 tsps yellow mustard seeds

Directions 1. In a large heavy-bottomed pan, add all the ingredients and simmer, stirring continuously till the sugar dissolves. 2. Simmer, stirring occasionally for about 90 minutes or till desired thickness of chutney. 3. Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool. 4. This chutney can be stored in dark place for about 6 months but remember to refrigerate after opening.

Mango Chutney II

147

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