#curryflavors

[drawntw]

A fusion twist on traditional sushi, combining the flavors of Japanese curry with fresh vegetables and imitation crab sticks.

Ingredients: 2 cups sushi rice. 4 nori seaweed sheets. 1 cup cooked Japanese curry cooled. 1/2 cucumber, julienned. 1/2 carrot, julienned. 4 imitation crab sticks. Soy sauce, for dipping.

Instructions: Follow the directions on the package to cook the sushi rice. Put a piece of nori on top of the bamboo sushi mat. Leave an inch of space at the top of the sushi rice and spread it out thinly over the nori. A line of curry should be spread across the middle of the rice. Put cucumber, carrot, and fake crab sticks on top of the curry. Using the bamboo mat to roll the sushi tightly, seal the edge with water. Do it again with the rest of the ingredients. Cut each sushi roll into six to eight pieces. You can dip them in soy sauce.

Prep Time: 20 minutes

Cook Time: 10 minutes

Mount Lorne Co Housing

[brandonlongwood]

Enjoy a healthy and flavorful version of this fall classic soup, with a spicy kick from the curry and cayenne pepper.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 tbsp curry powder. 1/2 tsp ground cumin. 1/2 tsp ground coriander. 1/2 tsp paprika. 1/4 tsp cayenne pepper. 4 cups vegetable broth. 1 can 15 oz pumpkin puree. 1 can 13.5 oz coconut milk. 2 tbsp maple syrup. Salt and pepper to taste. Fresh cilantro, for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add onion and garlic, and saut until softened, about 5 minutes. Stir in curry powder, cumin, coriander, paprika, and cayenne pepper, and cook for another minute. Add vegetable broth, pumpkin puree, coconut milk, and maple syrup. Bring to a simmer, and cook for 15-20 minutes, stirring occasionally. Season with salt and pepper to taste. Use an immersion blender to blend the soup until smooth. Serve hot, garnished with fresh cilantro.

Prep Time: 10 minutes

Cook Time: 25 minutes

Aido

[sbdraws]

A delightful and exotic twist on a classic chicken salad. Smoked chicken combines with the rich flavors of curry and the sweetness of red grapes for a mouthwatering dish that's perfect for any occasion.

Ingredients: 2 cups of smoked chicken, shredded. 1/2 cup of Greek yogurt. 2 tablespoons of curry powder. 1/4 cup of mayonnaise. 1/2 cup of red grapes, halved. 1/2 cup of celery, finely chopped. 1/4 cup of red onion, finely diced. 1/4 cup of slivered almonds. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: Shred the smoked chicken and mix it with the Greek yogurt, curry powder, and mayonnaise in a large bowl. Add the chopped celery, diced red onion, halved red grapes, and slivered almonds slowly. To taste, add salt and pepper to the mixture and make changes as needed. Let the salad sit in the fridge for at least 30 minutes so that the flavors can mix. Put the smoked curry chicken salad on a bed of lettuce. If you want, you can add more slivered almonds as a garnish. Have fun with your tasty and filling smoked curry chicken salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Savannah Starbase

[nutflakez-fr]

Split peas and carrots add healthy nutrients to this comforting vegan soup that is full of curry and spice flavors.

Ingredients: 1 cup dried split peas. 4 cups vegetable broth. 2 carrots, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon curry powder. 1 teaspoon cumin. 1 teaspoon turmeric. 1/2 teaspoon ginger powder. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Rinse the split peas thoroughly. In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, saut until translucent. Add diced carrots, curry powder, cumin, turmeric, ginger powder, salt, and pepper. Cook for another 2-3 minutes. Add rinsed split peas and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until split peas are tender, stirring occasionally. Once cooked, blend the soup until smooth using an immersion blender or transfer to a blender in batches. Adjust seasoning if needed. Serve hot, garnished with a drizzle of olive oil and a sprinkle of fresh herbs if desired.

Prep Time: 10 minutes

Cook Time: 40 minutes

klik di sini untuk

[goldenplanetprints]

gbar roadshow

[maliatatertot]

Indulge in the rich and comforting flavors of this Creamy Curried Coconut Carrot Soup. The combination of sweet carrots, aromatic curry, and creamy coconut milk creates a luscious and satisfying dish perfect for any occasion.

Ingredients: 1 lb carrots, peeled and chopped. 1 onion, diced. 2 cloves garlic, minced. 1 can 14 oz coconut milk. 4 cups vegetable broth. 2 tablespoons curry powder. 1 teaspoon ground ginger. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and diced onions and saut until the onions are soft. Add ground ginger and curry powder and stir. Cook for one to two minutes, until the food smells good. Coconut milk, vegetable broth, and chopped carrots should be added. Add pepper and salt. Once the soup starts to boil, lower the heat and let it cook for about 20 minutes, or until the carrots are soft. Blend the soup with an immersion blender until it is smooth and creamy. If necessary, change the seasoning. Serve hot with fresh cilantro on top. Have fun with your thick, curried coconut and carrot soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

Rc Tank Electronics

[cuddlesong-nsfw]

This Curried Tofu Fried Rice is a tasty and gluten-free take on regular fried rice. It's full of colorful vegetables, marinated tofu, and fragrant spices. For people who are sensitive to gluten, this is a great quick and easy meal.

Ingredients: 2 cups cooked rice preferably cold and day-old. 8 oz firm tofu, cubed. 2 tablespoons gluten-free soy sauce. 1 tablespoon olive oil. 1/2 cup frozen peas and carrots. 1/2 cup corn kernels fresh or frozen. 1/2 cup diced bell peppers assorted colors. 1/2 cup diced onions. 2 cloves garlic, minced. 1 tablespoon curry powder. 1/2 teaspoon turmeric powder. Salt and pepper to taste. 2 green onions, thinly sliced for garnish.

Instructions: Putting the tofu between two sheets of paper towels and putting something heavy on top of it for 15 to 20 minutes will press the water out of it. Next, cut the tofu into cubes that are easy to eat. To make a sauce for the tofu, mix the curry powder, turmeric, and gluten-free soy sauce in a small bowl. The tofu cubes should be soaked in the sauce for at least 15 minutes. In a big pan or wok, heat the olive oil over medium-high heat. Make sure the tofu is golden brown on all sides after you add it to the pan. Take the tofu out of the pan and set it aside. Put the minced garlic and diced onions in the same pan. Cook the onions until they become clear. Put the corn, frozen peas and carrots, and bell peppers in the pan. Stir-fry the vegetables for three to four minutes, or until they start to get soft. Break up the cooked rice with a spatula as you add it to the pan. Stir often for another 3 to 4 minutes of cooking. Add the cooked tofu back to the pan and mix it well with the vegetables and rice. Add salt and pepper to the fried rice to suit your taste. If you need to, change the seasoning. Add green onions that have been thinly sliced on top and serve hot. Have fun with your tasty gluten-free curried tofu fried rice!

Prep Time: 15 minutes

Cook Time: 20 minutes

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