South Beach Diet - Whats your favorite curry recipe?




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rdw1
03-01-2009, 01:25 PM
Thought I would post here since more people look here :)

SO, I was hoping to make a curry recipe- and i have never made any curry before so I was hoping to get your fave recipes ;) I saw several in the recipe section but though this would be the easiest way to find the best!
I was hoping to use chic peas but I could be flexible!:carrot:

Thanks in advance!


CyndiM
03-01-2009, 01:49 PM
I often add chick peas to this, sub other greens for the spinach and generally just use the basic details and improvise :) Of course today it's crockpot vegetable curry - every veggie in the house with diced tomatoes, curry powder, a chopped jalapeno & ginger.

Eggplant Spinach Curry
1/4 cup oil
1 teaspoon black mustard seeds
12 garlic cloves, minced
2 pounds spinach, finely chopped
1 medium eggplant, cut into 1" cubes
1 piece ginger root (1-inch), peeled and
-- grated
1/4 tablespoon jalapeno chiles, minced
1/4 teaspoon tumeric powder
1/4 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 medium tomatoes, finely chopped
salt
cilantro sprigs, for garnish


Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and saute until tender. Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching. When the spinach wilts, add the eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin.

Saute to blend the flavors. Cover, and cook over medium-low heat for 15 minutes. Add the tomatoes and season to taste with salt. Cook, uncovered, 5 minutes longer. Garnish with cilantro. Source: Dhaba Cuisine of India restaurant - Santa Monica, California : Best Recipes from the Los Angeles Times

kaplods
03-01-2009, 02:05 PM
I've never been able to find a from-scratch curry recipe I like (I can't get the spices right on my own), but the Maggi brand (it's a subsidary of Nestle and you can find it in many grocery stores, and in ethnic groceries) of jarred pastes are really good. I've tried the tikka masala paste and the biryani paste (each jar came with half a dozen recipes in a little folder in the lid). I thought that the jar made one recipe, but you only use a couple tablespoons of the paste in the recipes. I made chicken tikka masala, and vegetable biryani one night. Hubby loves bryani (sort of resembles fried rice, only it's not fried, but more of a stove top casserole).


cottagebythesea
03-01-2009, 03:30 PM
Here's one of my favorites; in fact I'm making it for dinner today. :)

Satyamma's Famous Cauliflower Curry

2 med. potatoes (I use sweet potatoes or just omit completely), cut into small chunks

1/2 cup shredded unsweetened coconut
1 Tbs. mustard seed
3 medium cloves garlic, peeled
1 1/2 Tbs. minced ginger
1/2 cup lightly toasted peanuts
1 tsp. tumeric
1/2 tsp. allspice
2 Tbs. toasted cumin seeds
2 Tbs. toasted sesame seeds
1/4 tsp. cayenne
1/2 cup water (or more, as needed)

1 - 2 Tbs. peanut oil
1 1/2 cups chopped onion
1 tsp. salt
1 large head cauliflower, cut in 1" pieces
1 medium carrot, thinly sliced
1 cup cooked chickpeas
3 - 4 Tbs. lemon juice

Boil the potatoes until just tender. Drain and set aside.
Place the next 11 ingredients in a blender and puree until fairly mixed. Add extra water, as needed, to form a soft, workable paste.
Heath the oil in a large, deep skillet or Dutch oven, and add onion and salt. Saute for 5 minutes over medium heat, then add cauliflower and carrot and mix well. Cook, covered, over low heat until the cauliflower is tender, stirring every few minutes. Add more water, if necessary, to prevent sticking.
Add the cooked otatoes, chickpeas, and lemon juice, and cook a few more minutes. Taste to adjust salt, and serve hot, with rice and condiments.

Marathon Mom
03-02-2009, 01:58 PM
Here's my favorite Curry Recipe:

Pumpkin Curry Soup

3 tablespoons butter (I've substitued Olive Oil)
1 cup finely chopped onion, (1 small)
1 clove garlic, finely chopped
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon ground coriander*
1/8 teaspoon crushed red pepper
3 cups water
3 teaspoons chicken base or 3 bouillon cubes
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin, (1 3/4 cups)
1 cup half-and-half (I've substituted FF half-and-half)
Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook for 3 to 5 minutes or until tender. Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Garnish with dollop of sour cream and chives.
Makes 4 servings.

Preparation Tip: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and half-and-half. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.

Celtic24
03-02-2009, 02:02 PM
This is so simple, it is shameful, but it has become a staple in my diet since starting SBD:

Grill several diced shallots in olive oil. Add one rounded tablespoon of Curry Paste, mix well. Add one can of chick peas, including liquid and heat over medium until most of the liquid has been disolved.

This makes a great side dish, or you can add some chicken or shrimp for a protein boost. Also, add more variety of vegetables to your sautee to kick up the veggie boost.

This is filling - just had a serving with my lunch!

rdw1
03-02-2009, 02:09 PM
So, I didn't realize when I decided to make these recipes that I have curry powder- is that just a mixture of some of the spices you guys have told me to put in the recipes? I really do cook a lot, not sure why I haven't cooked with curry much, I think I am not a huge fan of it though...lol but I need something different!

zeffryn
03-02-2009, 02:15 PM
What kind of curry are you interested in, Rikki? There are big differences in the flavors of curries associated with different countries - Indian curry tastes completely different than Thai curry, for example.

rdw1
03-02-2009, 02:19 PM
I guess I am not sure- I just have some curry powder and wanted to use some chic peas.... Im open for any suggestions ;)

Thighs Be Gone
03-02-2009, 02:28 PM
I stir-fry chicken and onions first and carrots first--amounts as desired.

Then I mix 1-2 Tbs. cornstarch (for thickening) with skim milk, turn on my burner and melt in 8oz. of fat-free cream cheese--add curry powder as you like over medium heat....once you get the right consistency, add the chicken and onions and carrots....

SERIOUS YUM and pretty healthy too. Mmmmm, some crave chinese buffet but I seriously miss the Indian buffet. This gives me a little taste of "home."

I don't use curry "paste" at 12g of fat for 2 Tbs. I know you don't need much but I cut everyway I can and the curry powder does it for us.

Celtic24
03-02-2009, 08:53 PM
The curry powder works in my recipe, instead of paste- same directions. Go light on the curry, if you are not sure if you like it.

zeffryn
03-02-2009, 08:59 PM
Rikki, you're probably going to be more comfortable with an indian curry, then.

I have a great recipe for a chickpea daal that you would really enjoy. The recipe says not to use canned chickpeas, but I've been in a pinch before and used them with great success.

http://www.recipezaar.com/Chickpea-Daal-Indian-24351

CyndiM
03-02-2009, 10:38 PM
Rikki - Curry powder is a spice blend, like chili powder. I've made my own in the past but found one I love at the co-op. Indian curry isn't even one spice blend, it varies based on region. That's why different recipes have different combinations of spices. If you have a powder you like go ahead and use that for now. You can experiment as you go along :) Recently I discovered garam masala, a curry spice blend that includes cinnamon and allspice. Yum

rdw1
03-03-2009, 12:33 AM
Thanks ;) I am going to make an attempt tomorrow for lunch... not sure what dh would think of it so I am going to do a trial run on myself for lunch while he is at work!!! lol... I'll let yall know how it goes!

Heffalump
03-03-2009, 04:28 PM
Hey there, I'm not on SBD but a huge curry fan, and one of my favorite, quick, no-brainer, I'm-all-out-of-fresh-produce standbys involves chickpeas, so here goes:

- sautee some finely minced garlic and ginger (add onions if you want)
- add 1 can chickpeas (rinsed), heat for some minutes
- add 1 can diced tomatoes
- add 1 pack defrosted spinach or fresh spinach
- heat well, add salt, chili flakes or paste, curry powder or paste, a pinch of garam masala if you have it, cilantro if you like it
- turn off heat and drizzle with some roasted sesame oil

emikeeann
03-04-2009, 09:25 PM
rikki -
i work at pf changs and we have an amazing coconut curry dish that is made with tofu... i found the recipe online and i think it could be tweaked SB-style

P.F. Chang's® Coconut-Curry Vegetables
Courtesy of: Chef Moises Ortiz, P.F. Chang's China Bistro

1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
4 ounces (3 cups) cauliflower or broccoli florets
1 cup thinly sliced carrots or whole sugar snap peas

Coconut-Curry Sauce:
1/2 cup canned coconut milk (I believe this is okay for P2)
2 Tbl. soy sauce
1/2 tsp. curry powder
1 1/2 - 2 Tbl. packed brown sugar (i'm sure you can substitute splenda brown sugar
2 tsp. unseasoned rice vinegar or cider vinegar
2 Tbl. canola oil
2 tsp. cornstarch dissolved in 1 1/2 Tbl. cold water (not sure here- is cornstarch ok?)

1. Separately blanch the broccoli, cauliflower, carrots and sugar snap peas
until tender-crisp in plain boiling water. Drain and flush with cold water
to stop the cooking. Drain again.
2. Combine the coconut-curry sauce ingredients. Taste and adjust the sugar
to your liking.
3. Heat a wok or wide skillet over high heat until hot. Add the canola oil,
swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until
tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few
minutes more. Add the blanched vegetables and toss to mix.
4. Stir the sauce and add it to the pan. Bring to a simmer, tossing to
combine.
5. Stir the cornstarch mixture to recombine and add it to the pan. Stir
until the sauce turns glossy, about 10 seconds (a bit longer if you`re
doubling the sauce).

I know this recipe doesn't mention it but we use tofu in the dish as well!

Chelby29
03-04-2009, 09:43 PM
Hey there, I'm not on SBD but a huge curry fan, and one of my favorite, quick, no-brainer, I'm-all-out-of-fresh-produce standbys involves chickpeas, so here goes:

- sautee some finely minced garlic and ginger (add onions if you want)
- add 1 can chickpeas (rinsed), heat for some minutes
- add 1 can diced tomatoes
- add 1 pack defrosted spinach or fresh spinach
- heat well, add salt, chili flakes or paste, curry powder or paste, a pinch of garam masala if you have it, cilantro if you like it
- turn off heat and drizzle with some roasted sesame oil

I made this for dinner tonight. I added onions, but left out tomatoes. It was delicious! We'll definitely have it again. My first curry... YUM!!!

MomPOM
03-05-2009, 12:17 AM
I love curry. I haven't had Indian curry but I love Thai curry, as long as it's not yellow curry. I'm more of a yellow curry or a Panang curry (peanut butter). I'm going to have to get some recipes and try them out.

262mom2three
03-05-2009, 01:38 AM
I posted a recipe for Thai Chickpea Stew in both the soups/stews and crockpot categories. It is probably not a true "curry" but it uses as much curry as you'd like. I LOVE this dish and the fact that it can easily be done in the crockpot is GREAT (the chickpeas do not get mushy)!! I serve it over brown Jasmine or basmati for my kids, which is okay once you hit Ph 2. Not sure if the amount of lite coconut milk is okay, although 14oz split between 6-8 servings is not bad IMO.

Here's the recipe:

THAI CHICKPEA STEW

Now, to me this is not a heavy stew, it's more like a soupy entree. It's definitely something you'd serve in a bowl with a spoon, but it's not heavy-thick. It is a crockpot special, YAY, but the chickpeas don't get mushy.

GREAT with brown Jasmine rice (Phase 2) and cucumber spinach salad.

2 tsp canola oil
1 1/2 c chopped vidalia onion (1 cup regular)
2 garlic cloves, minced (or more to taste)
2 19 ounce cans (note the odd size - Progresso) chickpeas, rinsed and drained ( when I cannot find the 19 oz cans I just use 3 standard cans)
2 14.5 ounce cans petite diced tomatoes, UNdrained
1 14 oz can lite coconut milk
1 Tbs good curry powder, or to taste (I use regular but you can use HOT curry)
2 Tbs minced *pickled* jalapeno pepper, or to taste (I've successfully used fresh jalapenos or, if you want it milder, canned green chilies)
1 1/2 tsp salt
1/2 c chopped fresh basil (or cilantro, if you'd rather)

Heat oil in large nonstick skillet over medium. Add onion and garlic; saute 5 min or until onion is tender. Place onion mixture, chickpeas, and next 5 ingredients (through salt) in a 3 1/2 qt electric slow cooker. Stir well. Cook on low for 6-8 hours. Stir in basil or cilantro and, for Ph 2, serve over brown rice. Serves six to eight.

If you DO NOT want to make it in the crockpot, just simmer it uncovered on the stove until it reaches your desired consistency and the flavors have married. Sooo good!

262mom2three
03-05-2009, 02:12 AM
rikki -
i work at pf changs and we have an amazing coconut curry dish that is made with tofu... i found the recipe online and i think it could be tweaked SB-style

P.F. Chang's® Coconut-Curry Vegetables
Courtesy of: Chef Moises Ortiz, P.F. Chang's China Bistro

1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
4 ounces (3 cups) cauliflower or broccoli florets
1 cup thinly sliced carrots or whole sugar snap peas

Coconut-Curry Sauce:
1/2 cup canned coconut milk (I believe this is okay for P2)
2 Tbl. soy sauce
1/2 tsp. curry powder
1 1/2 - 2 Tbl. packed brown sugar (i'm sure you can substitute splenda brown sugar
2 tsp. unseasoned rice vinegar or cider vinegar
2 Tbl. canola oil
2 tsp. cornstarch dissolved in 1 1/2 Tbl. cold water (not sure here- is cornstarch ok?)

1. Separately blanch the broccoli, cauliflower, carrots and sugar snap peas
until tender-crisp in plain boiling water. Drain and flush with cold water
to stop the cooking. Drain again.
2. Combine the coconut-curry sauce ingredients. Taste and adjust the sugar
to your liking.
3. Heat a wok or wide skillet over high heat until hot. Add the canola oil,
swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until
tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few
minutes more. Add the blanched vegetables and toss to mix.
4. Stir the sauce and add it to the pan. Bring to a simmer, tossing to
combine.
5. Stir the cornstarch mixture to recombine and add it to the pan. Stir
until the sauce turns glossy, about 10 seconds (a bit longer if you`re
doubling the sauce).

I know this recipe doesn't mention it but we use tofu in the dish as well!

This sounds AWESOME! Do you know if there is any unsweetened coconut in the dish or is all of teh flavor from teh milk? From your experience working there and seeing the dish in person, are coconut (?) and tofu the only things missing?? Lite coconut milk IS allowed on Ph 1, amount not mentioned. :)

Also, I am quite certain that cornstarch is not allowed, however, I THINK that I read somewhere that arrowroot is okay?? Carrots are not allowed on either Ph 1 or 2 and I am uncertain about SUGAR snap peas, as snap peas are allowed but green peas are not?? Not sure about the Splenda Brown Sugar...I thought that there was actual brown sugar in there.

CyndiM
03-05-2009, 07:27 AM
Carrots are not allowed on either Ph 1 or 2 and I am uncertain about SUGAR snap peas, as snap peas are allowed but green peas are not?? Not sure about the Splenda Brown Sugar...I thought that there was actual brown sugar in there.

Carrots and peas are allowed on Phase 2 and IMO sugar snap peas are allowed on all phases but someone else may have a different read on those. I'd read that about the Splenda brown too but have never bought it myself so can't so for sure.

Ruthxxx
03-05-2009, 07:36 AM
Sugar snap and snow peas are allowed in all phases.
Carrots and regular peas ARE allowed in Phase II. (See OUR foodlist in the FAQ.)
The amount of cornstarch in this recipe is pretty minimal and would be OK on Phase II.
Yes, brown sugar Splenda does contain real sugar.

262mom2three
03-05-2009, 02:29 PM
Thanks, ladies, for clearing up the ?s in the regards to the PF Chang's coconut curry!! Looks like I'll be making a version of that this weekend...yum! Also looking forward to trying the Cauliflower Curry!! ANd the super simple one!! Thanks for this thread, OP!!

rdw1
03-05-2009, 10:50 PM
Chelby- the recipe you posted is almost identical to what I made- without a recipe- you guys have given me some great ideas... I have ordered that curry from PFChangs and it was ok, I thought it was too curry-ish, very rich... good, but not my fav... I couldn't really taste the veggies, just the curry- maybe I could tone it down a bit though!

elusivekoolaid
03-06-2009, 08:48 AM
They are mad for curry over here. I can confirm there are probably at least 20 different places I could go for lunch and have curry on the menu within walking distance.

I like to bulk curry out with tommies and zuchinni. My husband likes to add dal to his curries. Dal is like an Indian lentil. Garm Masala powder is great to have on hand. If you like it a wee bit spicy you can always roll your veg or chicken in the powder and stirfry before you add spices.

If your curry is too spicy or grainy, that's ok too!!! Add non fat greek yogurt to make it creamy. OR Garnish with non fat greek yogurt on top like you would sour cream with mexican food.

Indian curries vary. I quite like tikka masala, jalfrezzi, and balti. I've found the difference in flavor is how spicy/tomatoey/creamy one prefers.

My top tip is to mind your ginger ;) . If you use fresh ginger be very careful as it can overpower your curry.

Good luck!!! :)

CyndiM
03-06-2009, 08:57 AM
I discovered a cheat for creamy curry. Add some plain laughing cow to your curry before serving - makes it really creamy and rich. Yum