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Wanting to try some curries (but nothing too hot!)

post #1 of 4
Thread Starter 

We are looking to expand our food style, and I keep hearing wonderful things about curries. I don't like spicy food at all, but I've never found curry powder to be spicy-hot.


So what would be a good recipe or two to get us going?

post #2 of 4

subbing- love to cook, but always been scared of curries. IF anyone has an easy curry powder recipe that would be great too! The store stuff tastes like orange flour :)

post #3 of 4

Yummy potato curry wraps from moosewood:



And my favorite coconut curry:



You could easily add meats to either one depending on who's at the table.

post #4 of 4


I can't imagine cooking this right now (it's going to hit 90+ degrees today), but here's a chicken curry stew that I've posted before: 


Chicken Curry Stew


This version needs a fairly large pot - I use a 7 qt. dutch oven. I'm also giving you the original recipe, but I confess that when I made it last week, I was out of many spices and didn't feel like fussing with whole cloves and cinnamon sticks. So I substituted the spices. Instead I used 2 tsp. turmeric, 1 Tbsp. garam masala mix and 2 Tbsp. mild curry powder (both commercial blends from a local spice maker). 


2 Tbsp. vegetable oil

6 boneless chicken breasts, cut into cubes

2 cups onion, chopped in 1/2 in. pieces

2 large garlic cloves, minced

1 in. piece of ginger, grated

1 red chili, finely diced  - REDUCE OR OMIT to adjust the spicy heat  

1 sweet red pepper, chopped

2 tsp ground turmeric

2 Tbsp. ground coriander

2 tsp. ground cumin

8 whole cloves

2 cinnamon sticks 

1 tsp. ground pepper

2 tsp. salt

1 cup chicken broth

1/2 head chopped cauliflower

1 cup frozen peas

6 carrots, in 1/4 in. slices (I used 2 sweet potatoes, chopped)

2 large tomatoes, chopped

2 cups plain yoghurt  

A couple of handfuls of spinach leaves


Heat oil in dutch oven or large saucepan. Saute chicken until golden. Remove and set aside. 

In same pan, saute onion for 3 minutes. Add garlic, ginger and chili, cook until onions soften.

Add spices, stir for 1 minute.

Add chicken broth and carrots. Return chicken to pan. Cover and simmer 5 minutes over low heat, stirring occasionally. 

Add cauliflower. Cover and simmer 10 minutes.

Add peas. Cover and simmer another 5 minutes or until vegetables are tender-crisp.

Add tomato and yoghurt, simmer uncovered until heated through, about 5 minutes. 

Add spinach. Simmer 1 to 2 minutes, until slightly wilted.


Serve with a little extra plain yoghurt and chopped fresh coriander.  


*Last notes - I have made it without adding the tomato and yoghurt at the end and it's a nice thick stew at that point. I just serve it with yoghurt and coriander. 

It also works with a variety of ingredients you may have on hand - I've added a chopped apple or pear, green beans earlier in the cooking, and even tossed in leftover roasted squash cubes at the end. 



For today, I think this salad dressing is a good choice: 


Honey Curry Salad Dressing


In blender (I use an immersion blender), mix well: 

1/2 cup onion, finely diced

1 tsp curry powder (use mild, medium or hot depending on your preference) 

1 tsp Dijon mustard

1 tsp paprika

1/2 tsp each turmeric, celery seed, and salt


Then add: 

1/3 cup cider vinegar

1/3 cup honey (less if you don't like it too sweet)


Then slowly, with blender on low, mix in: 

1 cup vegetable oil (safflower, sunflower etc.)


It's great on a simple spinach and strawberry salad with toasted almonds and a little red or green onion or garlic scapes. 



Edited by ollyoxenfree - 7/18/11 at 7:52am
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