Simple Sweet And Mild Curry Blend Recipes

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MILD CURRY POWDER

A fragrant yellow curry powder to use in soups, sauces, rice, and anything else you can think of!

Provided by Curry

Categories     World Cuisine Recipes     Asian     Indian

Time 2m

Yield 20

Number Of Ingredients 6



Mild Curry Powder image

Steps:

  • In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.

Nutrition Facts : Calories 6.5 calories, Carbohydrate 0.8 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.3 mg

2 tablespoons ground cumin
2 tablespoons ground coriander
2 teaspoons ground turmeric
½ teaspoon crushed red pepper flakes
½ teaspoon mustard seed
½ teaspoon ground ginger

SIMPLE, SWEET AND MILD CURRY BLEND

This curry blend is made from everyday ingredients found in most people's kitchens. I usually like alot of "heat" in my curry powder, but this is a great substitute for Indian flavor, without too much "fire" from red chilis or cayenne. Can be used in any recipe that calls for curry powder.

Provided by Kozmic Blues

Categories     Asian

Time 5m

Yield 1/4 cup

Number Of Ingredients 10



Simple, Sweet and Mild Curry Blend image

Steps:

  • Combine all ingrediendts, and store in a glass or plastic container with a tight fitting lid.
  • **Note:I crush my fennel seeds in a mortal and pestle, but it you place the seeds in a ziplock bag and crush with a rolling pin, it works just as well.
  • This recipe makes"just about" 1/4 cup of spice.

2 teaspoons ground coriander
2 teaspoons turmeric
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon fennel seed, crushed
1/2 teaspoon clove
1/2 teaspoon ground mustard
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)

CURRY POWDER BLEND

Provided by Alton Brown

Categories     condiment

Time 5m

Yield about 1/2 cup

Number Of Ingredients 6



Curry Powder Blend image

Steps:

  • Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.

2 tablespoons whole cumin seeds, toasted
2 tablespoons whole cardamom seeds, toasted
2 tablespoons whole coriander seeds, toasted
1/4 cup ground turmeric
1 tablespoon dry mustard
1 teaspoon cayenne

CURRIED CHICKPEAS AND BLACK BEANS-LOW FAT

This is a quick and simple vegetarian curry with lots of flavor, tons of protein, and not alot of fat. I recommend using a real flavorful, mild curry powder, or one that you've mixed yourself. My "Simple, Sweet and Mild Curry Blend" works well with this dish. However,if you do like heat, feel free to add some cayenne or crushed red pepper to suit your taste.

Provided by Kozmic Blues

Categories     Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10



Curried Chickpeas and Black Beans-Low Fat image

Steps:

  • Heat oil in a large, non-stick skillet over medium heat.
  • Add onion and ginger and saute about 3 minutes, or until tender.
  • Add curry powder and stir to coat onions evenly.
  • Add tomatoes with their juices and cook 1-2 minutes or until mixture seems slightly thickened, stirring well.
  • Add black beans, chickpeas and salt to taste.
  • Stir to coat beans evenly.
  • Cover, reduce heat and simmer for about 5 minutes or until chickpeas are heated through.
  • Turn off heat, and stir in fresh cilantro (or parsley), and lemon juice.
  • Serve warm.
  • This dish goes nicely over some jasmine or basmati rice.

1 -2 teaspoon olive oil
1 cup chopped onion (scallion work well too)
1 tablespoon minced ginger
2 -3 teaspoons curry powder (for this recipe, I like a milder curry powder that has a bit of fennel seed)
1 (14 1/2 ounce) can diced tomatoes, undrained
salt
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can chickpeas, rinsed and drained
1/3 cup chopped fresh cilantro or 1/3 cup parsley
1 tablespoon fresh lemon juice

MILD COCONUT TOFU CURRY

This mild Malaysian green curry is delicious served over Thai rice! If a blender is not used, chop ingredients finely and simmer for longer.

Provided by LN Lee

Categories     World Cuisine Recipes     Asian     Malaysian

Time 45m

Yield 4

Number Of Ingredients 14



Mild Coconut Tofu Curry image

Steps:

  • In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
  • Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
  • Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.

Nutrition Facts : Calories 699.6 calories, Carbohydrate 44.9 g, Fat 49.2 g, Fiber 9.4 g, Protein 31.3 g, SaturatedFat 22.8 g, Sodium 1263.9 mg, Sugar 6.9 g

4 slices fresh ginger root
4 cloves garlic, minced
¼ cup cashews
2 stalks lemon grass, chopped
2 onions, sliced
3 tablespoons olive oil
1 dash crushed red pepper flakes
2 tablespoons curry powder
2 ½ cups cubed firm tofu
1 (14 ounce) can coconut milk
14 fluid ounces water
2 medium potatoes, peeled and cubed
2 teaspoons salt
1 tablespoon white sugar

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