Curry | 20something cupcakes

curried tomato soup + hard-boiled eggs.

March 19, 2012 — 11 Comments

This recipe, at first glance, could potentially seem like a very strange idea.

When I read it through, however, I didn’t find it strange at all. I was excited by it. I’ve done curry in soup only once, with butternut squash, and it was pure heaven. I thought, curry with tomato soup? This is totally interesting. In my head, I imagined that the curry would add warmth and depth, and the tomato base would be fresh and bright. Coconut milk would add a silkiness, and I was obsessing over the idea of a hard-boiled egg garnish. That was something that, in my head, made complete sense with tomato soup. Why hadn’t I thought of that before?

Everything I imagined was correct, and then some. I am officially in love with this soup.

There are a lot of veggies happening inside, but you wouldn’t know it, because I puréed it into a magical existence. I can’t imagine not puréeing this soup, because when you do, it’s basically a curried tomato bisque. And who doesn’t love a good and creamy bisque?

In Food Matters Project, Healthy Eats, Main Dishes curry, hard-boiled eggs, soups, tomatoes

curried butternut squash soup.

October 9, 2011 — 3 Comments

Few things have the ability to make it feel like fall in South Florida more than soup.

The smell of butternut squash roasting in the oven might be one of them. Couple that with soup, and you’ve got the essence of fall in a bowl.

I didn’t much feel like peeling and cubing the squash – can you blame me? Instead, I cut my squash in half lengthwise and roasted it. Oven to 400 degrees, squash flesh rubbed with olive oil, salt, and pepper – then roasted on a baking sheet face down for about 50 minutes. Roasting brings out those sweet flavors of the squash even more – so why not roast it and take the soup to another level? All while making your life easier in the process. Yes, please.

In Main Dishes butternut squash, curry, fall recipes, project pastry queen, soups

curried chicken salad.

April 28, 2011 — 1 Comment

It must be the week of trying new things.

Curried chicken salad was something new for me, at least, and I’ve had it on my radar for a while. To start, it’s an Ina recipe, and it’s one that I’ve seen on the Food Network a number of times. Daniel loves chicken salad, so I was all about this unique spin on the dish.

You start by roasting chicken breasts “the Ina way” – or so I call it, because I learned it from her. All this requires is buying bone-in breasts with skin, brushing them in olive oil, seasoning with salt and pepper, and roasting them in the oven on a sheet pan. A lot of people like to poach chicken for salads like this, but I find that this method is actually easier and produces meat with far better flavor.

Clearly, the curry powder is what makes this recipe, and I love the combination of that spiciness with the raisins, and then the crunch of the cashews. All curry powders are different – the one I have is called muchi curry, and it’s a bit spicier than other types. I love the heat that it gives, and I usually add more as the salad sits.

Curried Chicken Salad

From Ina Garten

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise {I use light or canola}
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey’s)
3 tablespoons curry powder, plus more to taste
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

In Main Dishes chicken + tuna salads, curry, ina garten, lunching, sandwiches

If the idea of a hot bowl of soup isn’t enough to warm you up through these cold winter days – well, I don’t know what to tell you. Other than: I hope you have access to lentils and curry.

Because this isn’t just any hot bowl of soup. This is a hot bowl of soup. Sometimes heat by temperature just isn’t enough; whether you’re snowed in upstate, or donning gloves because we’re currently facing temperatures below – wait for it! – 60 degrees in South Florida – this soup is here to save the day.

I’d been waiting for the right time to use my precious glass jar of curry, picked up from Whole Foods one day on a whim, and after listening to (or reading, rather – though Molly does have that ability to make her words come alive through the pages) Molly Wizenberg wax poetic on this beautiful soup, I knew this was the time. I’d never cooked with curry, or lentils for that matter, and this soup seemed to be the perfect first dance. I was right, because I quickly fell in love with the perfectly spicy Indian condiment; I learned that adding heat to a dish doesn’t have to overpower or scold the tongue. You will feel warmer when you eat this soup, but not uncomfortably so.

I’m also a new-found fan of the lentil, in all of its health-packed, protein-filled glory. The lentil cooks faster than other beans, making it a wiser choice for a weeknight meal. The addition of pureéd chickpeas toward the end makes for a thicker, creamier soup, and the lemon juice adds a subtle brightness – complemented, not overpowered by the curry. It’s a simple meal, but it feels special, especially if you opt to serve some warmed Naan on the side (the storebought version is as far as I’ve gotten, though I do intend to make it myself at some point).

Curried Lentil Soup

Recipe by Molly Wizenberg, via Bon Appétit

3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons (or more) curry powder {I probably used closer to 3}
1 cup French green lentils {I couldn’t find these and used regular green lentils}
4 1/4 cups (or more) water, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained and rinsed
1 tablespoon fresh lemon juice
2 tablespoons butter
2 green onions, thinly sliced
1 lemon, cut into 6 wedges

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.

Meanwhile, pureé chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor. Add chickpea pureé and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency.

Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.