Tag Archives: curry

Curry Pumpkin Soup

Hello our dear foodies! Even though we were silent for a couple of days before retaking our usual posting ways, we have been translating a few recipes from our early TFK days and have plenty of surprises coming up. Now, this soup. This gorgeous and delicious soup. I am trying to replace some of day to day ingredients with a healthier alternative. This time, I found an amazing recipe from Sweet Potato Chronicles that I just had to do.

By adding coconut milk instead of regular cream, it made a difference… But let’s not get ahead of ourselves. First the onion (that I have to confess I didn’t chop that well since I was going to blend it later) and the garlic bring tons of flavor to the soup, and the spices. The curry and cumin did their trick for the flavor and I added salt and pepper as well. I ended up having to re-season at the end. The pumpkin pure I used was an organic brand called Tree of Life, that it’s carried by a local organic store. Since this pure is organic, it’s much more watery that the usual (Libby’s), so if you were going to use this brand to make a pie, I would strongly suggest you strain it. But since we’re making soup… it’s all good! The recipe calls for 14 oz. of coconut milk, but the can I had was 15 oz. One more, one less… all is good. Just adjust the seasoning if you feel it needs more.

Both my mom loved the soup. We had it for lunch, and then for dinner that same day. Nothing like a warm and tasteful soup for these chilly days. For our readers in the US, being at 50ºF (10ºC for us in Guate) may not be that much, but our latin american hearts ask for some warmth… and the forecast said that it can go even down to 44ºF (7ºC) BRR! It hasn’t been this cold in 3-4 years. So, as you can see, anything that might help us fight the chilly season, is more than welcome! We hope you like this soup as much as we did!

 Kitty

Curry Pumpkin Soup

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Quinoa and Apple Salad with Curry Dressing

I made this salad last week at home, for one of our weekday meals. We’re looking for nutritious ingredients that pack vitamins and proteins into our diet, but we don’t want to sacrifice on flavor. This salad is a delight for the taste buds, the combination of fruits with the particular texture of quinoa and the tangy vinaigrette will have you asking for seconds, I promise. And, as we set out to do at the beginning of the year, we are trying to consistently include healthy recipes here at The Foodies’ Kitchen that you can share with your family.

You can try to use quinoa instead of rice to accompany any meal. The great thing about this seed, is that it takes less time to cook than rice, at only 15 min. It’s virtually fool proof (unlike rice, which… it took me some time to master), it has a high level of protein, provides all 9 essential amino acids and it is gluten free. I will definitely try other recipes using this ingredient, so be on the lookout for our Facebook post announcements. For now, you can also check out our Sweet Corn & Quinoa with Lemon Vinaigrette recipe. The original recipe calls for mint leaves. I’m not crazy about mint, so I substituted for cilantro.

And just a little reminder, you can still enter our Cocina al Chile contest! You have until June 5th to do so! Click here for more info.

Helga

Quinoa and Apple Salad with Curry Dressing

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Curried Carrot Soup

To give this carrot soup a little kick, try adding curry and a little cayenne pepper.  The original recipe does not include the added milk… but, I can’t imagine carrot soup without a little creaminess to it.  You can use fat free milk, if you want.

Carrots are used to thicken soups, sauces and can even be incorporated into baking instead of fat.  I won’t be trying that, but I thought you’d like to know.

Helga

Curried Carrot Soup

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Banana Curry Chicken

Sounds exotic, right? Sometimes my mind goes blank, and I don’t know what to cook for lunch, so I was looking for a chicken recipe and stumbled on this one which has Thai influence. When you think about curry you immediately associate it with India, but Thai cooking also uses curry, except it is usually the green kind. I’ll get more into Thai cooking soon; I do love their mix of curries, herbs, coconut milk and fruits.

I changed a few things around this recipe, and it ended up being a really tasty dish. Because of the banana it is obviously on the sweet side, but the spicy contrast from the curry, and the acidity of the lime juice really balance it out. So next time you feel adventurous and want to try something new, I recommend you try this. I used black sesame seeds as decoration because I had some lying around, but you don’t have to go out and buy some. You can decorate with chopped cilantro, or regular sesame seeds.

Banana Curry Chicken

Banana Curry Chicken

Ingredients

2 large bananas, cut into pieces
1 banana, sliced
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoon dry mustard
3 tablespoons butter
Grated zest of 1 lime
4 teaspoons lime juice
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
3/4 cup water, more if needed
4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed
1 tablespoon fresh chopped parsley (optional)
black and white sesame seeds (optional)
1 tablespoon vegetable oil

Procedure:

  1. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.
  2. Make a few deep cuts in each chicken breast and pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Let it marinate for 30 minutes.
  3. Heat a medium sized pan, and add 1 tablespoon vegetable oil. Cook the chicken breasts for 4 minutes on each side (without the marinade) but together with the sliced banana. Add the marinade, and add remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Cover and let cook for an additional 10 minutes over low heat. Serve the chicken breasts with the sauce over them.
  4. Sprinkle with parsley or with sesame seeds if you like.
  5. Serve with rice.

Banana Curry Chicken

Banana Curry Chicken

Banana Curry Chicken