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

Thread Tools
#1 of 4 Old 07-16-2011, 04:49 PM - Thread Starter
Wolfcat's Avatar
Join Date: Jan 2006
Location: Nebraska
Posts: 1,313
Mentioned: 16 Post(s)
Tagged: 0 Thread(s)
Quoted: 47 Post(s)

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?

Check out my radio blog, Pagan Musings, and my writing (as Selina Wolfcat & Sarah Buhrman).
I'm a head-covering witchy mama to DS ('06) and DD ('10) with DH, Stormie, a Heathen breadwinning daddy.
Wolfcat is offline  
Sponsored Links
#2 of 4 Old 07-17-2011, 01:37 PM
mommy212's Avatar
Join Date: Mar 2010
Location: Tacoma, WA
Posts: 620
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 1 Post(s)

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 :)

mommy212 is offline  
#3 of 4 Old 07-17-2011, 02:36 PM
Buzzer Beater's Avatar
Join Date: Mar 2009
Posts: 1,176
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)

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.

Buzzer Beater is offline  
#4 of 4 Old 07-18-2011, 07:40 AM
ollyoxenfree's Avatar
Join Date: Jun 2009
Posts: 4,903
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 4 Post(s)


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. 



ollyoxenfree is offline  

User Tag List

Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page

Posting Rules  
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Online Users: 8,724

8 members and 8,716 guests
jamesmorrow , manyhatsmom , MarylandMommy , NaturallyKait , Springshowers , TeggyBrandon , transpecos , transylvania_mom
Most users ever online was 449,755, 06-25-2014 at 12:21 PM.