Just Call Me Madam Curry

We were talking about our favorite spices over on Lynn’s Weigh on Facebook and I mentioned I love to cook with curries. A few folks asked what some of my favorite curry recipes are, so I’ve compiled a list of my most-made dishes with links to the recipes.

If you’re new to curry, curry isn’t a spice derived from one plant. It’s a combination of spices such as turmeric, ginger, garlic, cardamom, et al. Curry’s a bit confusing, but this explanation at Wise Geek is pretty good.

So here you go, a few of my favorite recipes that call for the spices that make up curry.

Satisfying Lentil Soup from Healthy Cooking

When I used 16 ounces of lentils the first time I made this, it was overkill. Way too thick for my taste. Next time I used 8 oz and it was perfect.

Next time I make this, I’ll use half Maharajah curry and half hot curry. I got these lovely spice combos at My Spice Sage. I love My Spice Sage. Reasonable shipping, excellent customer service, and you get a 1-ounce free spice of your choice with every order. (I have enough free bay leaves to last me the winter!) With my next order, I’ll try the Madras curry, maybe the Vindaloo.

Curried Black Bean and Sweet Potato Skillet from Dani Spies

This is, like, favorite food Nirvana to me. Spinach, black beans, sweet potatoes, quinoa all in one place. A big plate of healthy yum.

Spicy Red Lentil and Chickpea Stew from Kalyn’s Kitchen

While this and the curried squash recipe below don’t call for “curry” per se, they do include the spices of a good curry: turmeric, Garam Masala, cardamom and cumin. Same thing, just more jars in your spice cabinet. This is a good thing.

Like the Satisfying Lentil Soup, I like to cut the lentils in half for a more soup-like consistency.

Curried Squash from Kalyn’s Kitchen

I love this as an alternative to the typical sweet potato marshmallow thingy on Thanksgiving. I especially love the pop of the mustard seeds in my mouth. Food has to be fun, right? I’m all about how a particular food feels in my mouth. It isn’t all about taste.

Ridiculously Easy Curried Chickpeas and Quinoa

This is one of my absolute favorite recipes. I’m a huge fan of chickpeas. I roast them, put them on salads, love hummus… Chickpeas are the most versatile legume I use in cooking.
The last time I made this, I used ½ t hot curry, 1 t of milder curry and omitted the cayenne. Fabulous! (Said in my best Jon Stewart falsetto.)

Curried Pumpkin Soup from Taste of Home

I’ve not made this one, but I have no doubt it will be good. I’ll make this soon after I roast one of the pumpkins I got at farmer’s market last weekend.

Last, but certainly not least, is my recipe for Sun-Dried Tomato and Curry Hummus. It was originally a Weight Watchers recipe (Roasted Red Pepper Hummus), but I “made it my own,” (somewhere, Paula Abdul is clapping for me).

1 can chickpeas (garbanzo beans), rinsed and drained (reserve the drained liquid)
4-5 sun-dried tomato halves (not the kind in oil)
3-4 (or more) garlic cloves, peeled
2 T tahini
3 T lemon juice
1/3 C Greek yogurt
¼ t pepper
¼ to ½ t salt
1 t curry powder (I use a combo of hot and mild)
½ t cumin
½ t coriander

Put all ingredients in a food processor and process for a minute. Add a little of the reserved liquid (or if you forgot to save it, like I’ve done before, use vegetable or chicken broth or water) and process for another few minutes. Check for consistency and add more liquid if you want. Process for about 3-5 minutes, or until desired consistency.

This is really good right away or after a few hours in the fridge. It’s got a nice bite, especially if you add some kick. Serve with baked pita chips (cut up pita, put on a cookie sheet, spray with a little Pam, bake at 375 degrees for 7-10 minutes). I also spread this on Flatouts or on bagels.

So there you have it. If you have a curry recipe you’d like to share, please post it or the link in the comments!

11 thoughts on “Just Call Me Madam Curry

  1. Oooo, thanks, Lynn! I love curry! I often put a sprinkle with some olive oil, salt, and garlic powder on veggies, like broccoli or cauliflower. Yum! (Garam marsala, which is a different spice blend, also works nicely.) I also like curry powder mixed in cottage cheese and in chicken salad.

  2. The recipes look wonderful–especially the hummus! This looks like a delicious one, without too much fat. I love hummus, and I can't even keep the “roasted pine nut flavor” in the house for fear of overdoing. I also love curry. Thanks, Lynn, for sharing.

  3. Thank you for sharing some of your favorite curry recipes, some seem oh so appropriate for the Fall season. I will also have to check out My Spice Sage, easier than hunting spices down at the store!

    I also plan to order some dried beans from Rancho Gordo because beans like Flageolet and Borlotti have been impossible for me to find in any of my local stores.

    I had a pumpking and curry soup recipe from last year that I will need to find and send to you!

  4. I love curry from Thialand with the cocnut milk in it. I do Salmon and well all kinds of fish with curry sprinkled on it sometimes I add the coconut milk too. Thanks for the food share I will be cooking me some curry fish today you made my tongue water.

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