|1 Pound Pouch||$7.79|
|5 Pounds 5x1# Pouches||$34.95|
Description: A very authentic blend of Indian spices. Create your own heat by adding Ground Red Cayenne Pepper.
Contains: Coriander, turmeric, fenugreek, cumin, cinnamon, ginger, black pepper.
Usage: Use in sauerkraut, eggs, fish, meats, poultry, vegetables, tomato juice. Curry powder is also used in dips, chicken salad, fruit salads, and vegetables. Curry sauce is terrific on vegetables.
Recipes for Curry Powder
Storage: Store in a cool dry place, away from heat, light, and humidity.
Curry Powder is a blend of many different spices to produce the flavor of Indian foods. Curry powders generally include such spices as coriander, turmeric, cumin, mustard, fenugreek, cardamom, nutmeg, red pepper, cinnamon, and cloves.
Curried Cheese Spread
Process in food processor until smooth; chill until firm. Shape into a log or a round. Chill until serving time. Garnish as desired and serve with your favorite crackers.
Vegetable Curry Dip
Combine all ingredients and chill. Serve with raw vegetables.
Curried Chicken-Rice Salad
Combine chicken and salt in a Dutch oven: cover with water and cook 40 minutes or till tender. Drain, bone chicken and cut into bite sized pieces. Combine chicken, rice, celery, grapes, pecans, pickles, mayonnaise, curry powder, salt and pepper. Serve on lettuce leaves garnished with strawberries and pineapple.
Simple Curry Dip
Combine all ingredients and chill overnight. Serve with crackers or raw vegetables.
Curry Sauce for Fish
Melt butter in saucepan; add onion, ginger, garlic and jalapeno. Saute about 10 minutes. Stir in curry powder, coriander, and turmeric; add clam juice. Bring to a simmer; add tomatoes and cook till thick, about 2 minutes. Add cream and bring to a boil. Reduce heat and simmer thick thickened, about 4 minutes. Season with salt and pepper. Remove from heat; stir in cilantro and lemon juice. Serve with your favorite fish such as snapper.
Curried Chicken Pate`
Combine ingredients, except almonds, with 1 tablespoon of the parsley. Shape into a log or round and chill. Combine remaining parsley and almonds and pat into top and sides. Serve with crackers.
Layered Chicken Curry Salad
Place lettuce in the bottom of 4 quart glass salad bowl. Layer with cucumber, bean sprouts, water chestnuts, onion, pea pods, and chicken. Combine mayonnaise, sugar, curry and ginger. Spread over top of salad. Garnish with tomatoes and parsley. Cover and chill several hours.
Toasted Egg Salad Sandwiches with Curry
Scoop egg yolks into bowl and mash. Finely chop egg whites; add to yolks. Mix in green onion and cilantro. Mix in mayonnaise and season with salt and pepper. Thinly slice cucumber and drain on paper toweling. Spread salad on 6 slices of bread, top with cucumber slices and second slice of toast. Cut in half to serve.
Curry Pumpkin Soup
Melt butter in large pan on medium heat. Add onion and saute until tender. Add garlic and cook 2 minutes. Add curry and tomato paste; stir to blend. Add pumpkin, broth, and sugar. Stir until smooth. Bring to boil; reduce heat, simmer 15 minutes. Puree in batches in blender till smooth. Season with salt and pepper. Ladle into bowls and garnish with sour cream.
Pumpkin Black Bean Soup
Sauté onions in oil 5 minutes. Add broth, tomatoes, and pumpkin. Stir to combine; bring to a boil. Reduce heat to medium low and stir in cream and seasonings, salt to taste.. Simmer 5 minutes. Heat black beans. To serve; Place beans from center out on one side of individual bowls. Ladle in soup. Garnish with a dollop of sour cream and top with chives.