Hurrycurrypotatoes5fix Recipes

Steps:

• In a large saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the rice and toast for 1 to 2 minutes. Stir in 3 cups chicken broth, the bay leaf, lemon zest, coriander, cumin, turmeric and cardamom. Cover the pan and bring to a boil. Reduce the heat and simmer for 18 minutes. Fluff the rice with a fork and discard the bay leaf. Add the butter and toss to evenly coat the rice; set aside.
• While the rice cooks, in a large, deep nonstick skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the cauliflower, eggplant, bell pepper, onion and garlic; cover and cook, stirring occasionally, until tender, 7 to 8 minutes. Uncover and stir in the tomatoes, chickpeas, curry paste and chutney; season with salt and pepper. Stir in the remaining 1 cup chicken broth and simmer for 6 to 7 minutes. Serve the vegetable curry with scoops of rice on top. Top with the scallions, cilantro and almonds.

Steps:

• In a small bowl, mix the yogurt, mayonnaise, onion, ginger, and curry powder.
• Place the chicken in a medium bowl. Sprinkle with the paprika and pepper. Toss until coated.
• In a nonstick skillet over medium heat, cook the chicken for 4 to 5 minutes. Stir in the yogurt mixtures. Cook, stirring, for 2 minutes.
• Serve over the rice.

Steps:

• Place a large saute pan over medium-high heat.
• When hot, add olive oil and beef.
• Saute for 2 to 3 minutes until browned.
• Remove steak from pan and set aside.
• Add onions to pan and cook 2 minutes.
• Stir tomatoes, curry paste, SomerSweet and heavy cream.
• Broil to a boil, reduce heat, and simmer for 10 minutes.
• Return steak to pan and simmer for 5 minutes.
• Serve hot.

Steps:

• Cook onion and apple in curry powder and butter until onion is transparent (do not brown).
• Stir in soups and chicken; heat thoroughly.
• Add parsley and sour cream; heat (do not boil).
• Serve over rice.
• Garnish with sliced almonds.

Steps:

• Peel potatoes and dice as evenly as possible.
• Heat oil and add spices when warm.
• Let simmer for 2 to 3 minutes, then add potatoes and stir well to coat with oil and spices.
• Continue for 5 to 10 minutes so potato cubes are slightly crisp.
• Add water, lower heat and simmer slowly for 30 minutes, stirring occasionally, until potatoes are tender.
• Add yogurt and peas, heat for another 5 minutes and serve.