Tag Archives: curry

Cilantro Shrimp w/ Apple-Raisin Sauce over Curried Pepper Polenta

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This meal only appears complicated but in reality is fast.  There are three components in this dish but each cooks in a matter of minutes and when combined on the plate create a satisfying Indian-esque meal. The original recipe from Cuisine at Home used sea scallops but I substituted shrimp with tasty results.  Fresh steamed broccoli completed the meal.

CILANTRO SHRIMP w/ APPLE-RAISIN SAUCE over CURRIED POLENTA

For the sauce:

1/2 cup peeled and diced Granny Smith apple

1/2 cup golden raisins

1/2 cup fresh orange juice

1/4 cup low sodium chicken broth

2 tablespoons minced red onion

2 teaspoons minced orange zest

1 teaspoon honey

1/4 teaspoon red pepper flakes

2 tablespoons minced cilantro

Salt & pepper to taste

  • Combine the apple, raisins, orange juice, broth, onion, zest, honey, and red pepper flakes in a small saucepan.
  • Bring the mixture to a boil, reduce the heat and simmer for 5 minutes or until the apples are tender.
  • Stir in the cilantro, and season with salt and pepper.
  • Keep warm while you make the remaining meal components.

For the shrimp:

1 tablespoon sunflower oil

1 pound fresh or frozen raw shrimp

1/3 cup minced cilantro

Salt and pepper to taste

  • Heat the oil in a large saute pan until it shimmers.
  • Pat the shrimp dry and sprinkle generously with salt and pepper.
  • Add the shrimp to the oil and tossing occasionally,  saute until cooked through, approximately 2-3 minutes.
  • Off the heat and stir in the cilantro.

For the polenta:

4 cups whole milk

1 cup polenta or yellow cornmeal

1/2 teaspoon sweet curry powder

1/3 cup shredded Parmigiano-Reggiano cheese

1/2 cup diced tomatoes

1/3 cup chopped scallion greens

Salt & pepper to taste

  • Bring the milk to a boil in a saucepan over medium heat.
  • Combine the polenta and curry powder and slowly whisk it into the milk.
  • Cook the mixture, stirring constantly, until the mixture is thick and smooth, 4-5 minutes.  Be sure to mix continually otherwise lumps will form.
  • Remove the pan from the heat and stir in the cheese, tomatoes, and scallions.
  • Season with salt and pepper and serve.

Serves: 4

Curried Apple Soup

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Its soup weather and this soup is sure to warm both the stomach and the soul. It is inspired by one by the Nomad Chef.  I’ve made the soup vegetarian but you could use chicken broth instead of the vegetable if you prefer.  The apples give the soup a sweetness while the potatoes give it bulk.  There are many different curry powders available on the market but for this soup I prefer the subtle sweetness of Penzeys Spices sweet curry powder because it adds flavor without a lot of heat that would overpower the mild apple flavor.  Experiment to find a curry powder you like and adjust the amount you put in the soup to find the right balance.

I served this soup as the first course of a dinner but it would be just as good as a lunch or a light supper when served alongside some fresh crusty bread.

CURRIED APPLE SOUP

1 tablespoon butter

1 tablespoon olive oil

2 cups white onions, thinly sliced

4 green apples, peeled, cored, and sliced

3 large potatoes, peeled and sliced

4 cups vegetable broth

1 teaspoon sweet curry powder

1 cup heavy cream

Salt & pepper to taste

  • Heat the butter and olive oil in a medium-sized stock pot set over medium-high heat.
  • When the oils are melted and hot, reduce the heat to medium add the sliced onions and saute until soft, 8-10 minutes.
  • Add the apples, potatoes, broth and curry powder to the pot and stir to combine.  Bring to a simmer, reduce the heat, cover the pot and allow to cook until the potatoes and apples are soft, approximately 30 minutes.
  • Remove the pot from the heat and allow to cool to room temperature.
  • Using an immersion blender, puree the soup until smooth and all of the ingredients are well blended.
  • Return the soup to the stove and stir in the cream.  Stir to combine and gently warm over low heat.
  • Season with salt and pepper and serve.

Serves 6

Curried Eggplant & Tofu

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Curry is the ultimate in Asian comfort food.  To me, it warms me both inside and out.  You can put just about anything into your curry; whether you use meats, tofu, or any of a combination of vegetables, you really can’t go wrong.  Eggplant adds a bit of bulk to an otherwise light dish making it a filling dinner choice.  If you aren’t a fan of tofu you can substitute an equal amount of meat, chicken, pork, or shrimp.  To make the dish completely vegetarian, use vegetable broth instead of the chicken broth.  Serve it over basmati rice and dinner is ready.

CURRIED EGGPLANT & TOFU

1 tablespoon peanut oil

1/2 cup thinly sliced red onions

4 tablespoons yellow curry paste

1 14-ounce can coconut milk

1 tablespoon fish sauce (omit for a vegetarian version)

1 tablespoon sugar

1 tablespoon lemon zest

2 cups purple eggplant, cut into bite sized pieces

1 pound firm tofu, cut into bite sized pieces

1 cup diced tomatoes

Juice of 1 lime

Salt and pepper to taste

Cilantro and limes for garnish (optional)

  • Heat the peanut oil in a wok set over high heat.  When the oil shimmers add the red onion and curry paste and stir fry for 2 minutes.
  • In a small bowl, combine the coconut milk, fish sauce, sugar, and lemon zest.  Add to the wok and bring to a boil.
  • Add the eggplant to the wok and bring to a simmer for 10 minutes.
  • Add the tofu and tomatoes and cook for 2-3 minutes or until heated through.
  • Stir in the lime juice.
  • Season with salt and pepper and serve immediately over basmati rice.

Serves 4

Creamy Tomato Curry

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

I love Indian food and think this curry is delicious.  Not only is it fast and easy to make, but it is flexible. Adjust the amount of spices according to your preferences.  I used boneless pork as the protein because it is what I had on hand, but you can also substitute an equal amount of chicken, shrimp, fish or firm tofu.  And as an added bonus, I was able to put a dent in my vast supply of coconut milk and spices.  Serve the curry with jasmine rice to absorb the yummy sauce.

CREAMY TOMATO CURRY

2 tablespoons vegetable oil

1 teaspoon mustard seeds

4 large cloves garlic, minced

1 inch fresh ginger, grated

2-3 hot chili peppers, chopped

2 large tomatoes, chopped

3 tablespoons curry powder, or more to taste

1 teaspoon chili powder

1 teaspoon turmeric powder

1/2 teaspoon salt

1 pound chicken, pork, fish, shrimp, or tofu, cut into bite sized pieces (peel and devein the shrimp but leave them whole

1 14-ounce can coconut milk

  • Heat the oil in a large wok.  When it is hot, add the mustard seeds and cook for 30 seconds or until they begin to pop.
  • Add the garlic, grated ginger, and chili peppers and saute for 1 minute.
  • Add the chopped tomatoes and cook for 8-10 minutes until they release their juices.  If they begin to stick add a few drops of water.
  • Add the curry powder, chili powder, and turmeric; stir for 1 minute.
  • Add the protein and toss.  Pour in the coconut milk and stir to combine.
  • Bring to a boil then reduce the heat.  Allow the curry to simmer until the protein is cooked through 4-5 minutes (but this will depend upon what you are using).
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