Tag Archives: curry

Egg curry and roti on kitchen countertop

Eat Leftovers for Days With This West Indian Egg Curry and Roti

This recipe holds a very special place in my heart. It’s another West Indian dish like channa that encourages breakfast ingredients for dinner and is a play on all five senses. But what makes it stand out is the memory of my extended family gathered together while egg curry with potato was cooking on the stove. Truly made for a crowd or big batches with plenty of leftovers, the process of cooking egg curry is how we cooked from the heart — a dish enjoyed with our hands, honouring my dad’s recipe, paired with my grandmother’s roti recipe. It’s our family’s version of a labour of love. And if there was ever a meal to bring us together, it’s this.

Egg curry and roti on kitchen countertop

West Indian Egg Curry With Roti

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4

Ingredients:

12 eggs, room temperature
1 medium yellow onion, chopped
6 cloves garlic, chopped
3 scallions, thinly sliced, plus additional for serving (optional)
1 tsp chopped thyme
1 Scotch bonnet pepper, stem removed
2 Tbsp curry powder
1½ Tbsp garam masala
1½ Tbsp geera
¼ cup olive oil, divided
2 large yellow-fleshed potatoes, peeled and chopped
1 tsp salt, plus additional for seasoning
1 Tbsp tomato paste
2 cups chicken stock
Chopped fresh cilantro, for serving (optional)
Roti, for serving

Directions:

1. Bring a large pot of water to a boil. Using a slotted spoon, carefully lay the eggs in the water. Cook for 7 minutes, then immediately drain the water and transfer eggs to a large bowl of ice water. Crack each egg and return to the ice water. Once cool enough to handle, peel the eggs, rinse any bits of remaining shells off and place the eggs on a paper towel to dry.

2. Place the onion, garlic, scallions, thyme and Scotch bonnet in a food processor and blend until it forms a smooth, thick paste, adding a splash of water if necessary.

Related: The Best Ways to Prepare Eggs Around the World, From France to Japan

3. In a small bowl, combine curry powder, garam masala and geera, then set aside.

4. Heat 3 Tbsp of oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil begins to smoke, pour in the seasoning mixture. Fry for 4 to 5 minutes, stirring frequently, until fragrant and starting to brown. Sprinkle in the spice mix and continue to fry, stirring frequently, for an additional 3 to 4 minutes. Add small splashes of water as the seasoning sticks the bottom of the pan to prevent it from burning.

5. Add the potatoes, season with salt and stir until coated in the curry. If the curry is sticking to the bottom of the pan, add a splash of chicken stock or water to loosen it. Lower the heat to medium and cover the pot for 5 minutes, stirring the potatoes halfway through. Stir in the tomato paste until combined, then pour in the chicken stock and bring to a boil. Lower the heat to medium-low, cover and cook until potatoes are fork-tender, about 10 minutes.

Related: Slow Cooker Curry Recipes That Deliver All the Comfort

6. Heat a cast-iron skillet on medium-high, then pour in remaining oil. Ensure the eggs are completely dry, then cut four 1-inch lengthwise slits in each, just through the egg white, and place them in the oil. Fry the eggs for 2 to 3 minutes, turning occasionally, until browned and blistered on all sides. Using tongs, place the fried eggs into the curry and lightly boil, uncovered, until the curry has thickened to a gravy consistency, about 8 to 10 more minutes. Serve
in a bowl with roti on the side.

Tip: Cutting slits into the eggs allows them to soak up some of the curry sauce and prevents them from exploding while frying.

Cover of cookbook 'Eat With Us'Excerpted from Eat With Us: Mindful Recipes to Make Every Meal an Experience by Philip Lago and Mystique Mattai. Copyright © 2021 Philip Lago and Mystique Mattai. Photography by Mystique Mattai. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Eat With Us: Mindful Recipes to Make Every Meal an Experience, Amazon, $25.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Fresh rolls with green curry dipping sauce

Celebrate Spring With All-Green Fresh Rolls and Green Curry Dipping Sauce

I fell in love with the simplicity of fresh rolls since traveling to Bali. They’re on every menu and they all taste amazing! It might just be the tropical heat that makes them taste so good, but I ate my weight in them. It was on my agenda to master making them at home and I decided that filling them with lots of crunchy green stuff would be the game plan. I love that these are all green because, let’s face it, most of my best recipes are brown so it’s nice to change things up! Even if you can’t quite get the hang of rolling them on your first go, it all tastes the same in the end. And just wait until you get that creamy green curry dipping sauce in your mouth. It’s fantastic!

Fresh rolls with green curry dipping sauce

All-Green Fresh Rolls With Green Curry Dipping Sauce

Prep Time: 30 minutes
Cook Time: 20-25 minutes
Total Time: 50-55 minutes
Servings: 10 rolls

Ingredients:

½ cup canned coconut cream
1 ¾ cups tightly packed fresh cilantro, divided
2 Tbsp green curry paste
2 large garlic cloves
2 Tbsp lime juice (about 1 lime)
1 Tbsp seasoned rice vinegar
1 tsp granulated sugar
¼ tsp sea salt
Pinch chili flakes (optional)
10 dried rice paper sheets
5 large green leaf lettuce leaves (ribs removed), torn in half
2 avocados, sliced
½ English cucumber, ribboned with a peeler
1 ½ cups sugar snap peas
1 ½cups packed microgreens or sprouts
1 ½ cups fresh mint leaves
1 ½ cups fresh basil leaves

Directions:

1. To make the green curry sauce, in a high-powered blender, add the coconut cream, ¼ cup cilantro, green curry paste, garlic, lime juice, vinegar, sugar, sea salt and chili flakes. Blend until very smooth. Transfer to a small saucepan and bring to a low simmer, cooking about 2 to 4 minutes, until slightly thicker and reduced.

2. Once all your vegetables are prepped for the fresh rolls, fill a wide shallow dish that’s slightly larger than the rice paper sheets with tepid water so you can soak the whole sheet. Soak one rice paper sheet at a time, for 10 to 20 seconds. You still want to feel the cross- hatch pattern on the surface of the rice sheets. Don’t oversoak or it will be too soft and hard to roll.

Related: Veganism Made Easy: Lauren Toyota’s Fail-Safe Tips for Eating Plant-Based (And Loving It)

3. Assemble the rolls one at a time. Lay the wet rice paper sheets on a work surface. Add a piece of the lettuce and divide the avocado, cucumber, snap peas, microgreens or sprouts and fresh herbs among the sheets in whatever order you like. Roll one side of the rice paper over the filling, tucking it in as you start rolling again and also folding the sides in. Continue rolling until completely sealed. Place on a plate or cut in half if you prefer.

4. Serve with the green curry dipping sauce. Leftover dipping sauce will get thick from refrigeration. Add a teaspoon of water at a time to thin it out until it’s a smooth, dippable consistency.

Cover of cookbook 'hot for food all day'Excerpted from hot for food all day by Lauren Toyota. Copyright © 2021 by Lauren Toyota. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

 

hot for food all day, Amazon, $21.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Curry shrimp and rice in white bowl on top of green tea towl

This Easy Jamaican Curry Shrimp Recipe Takes Just 35 Minutes!

Jamaican curry shrimp is a fast and delicious way to spice up your lunch or dinner routine. The bright flavours of Scotch bonnet peppers, thyme and colourful bell peppers can make even the coldest winter days feel a bit less gloomy. This recipe includes some unexpected additions like lime juice and ketchup that add a delicious tang to the curry shrimp. Ketchup is often used in Caribbean kitchens and is perfect when you need a bit of tang and sweetness or if you’ve run out of tomatoes like me. Serve this up with a bowl of rice or fresh paratha and enjoy.

Curry shrimp and rice in white bowl on top of green tea towl

Jamaican Curry Shrimp

Prep Time: 15 to 20 minutes
Cook Time: 20 minutes
Total Time: 35 to 40 minutes

Ingredients:

500 grams shrimp (peeled and deveined)
2 bell peppers (green and red)
½ onion
1 Tbsp grated ginger
3 cloves garlic
2 sprigs green onion
1 Scotch bonnet pepper
3 ½ Tbsp Jamaican curry powder, divided
3 sprigs thyme
½ cup coconut milk
½ vegetable bouillon cube (optional))
2 Tbsp ketchup
1 lime
Salt to taste
1 tsp cornstarch (optional)

Curry shrimp ingredients on kitchen countertop

Directions:

1. Place cleaned, deveined and peeled shrimp in a bowl.

2. Cut the bell pepper and onion into thin slices and set aside. Then grate the ginger, mince the garlic and finely chop the green onions and Scotch bonnet pepper.

Curry shrimp ingredients on kitchen countertop

3. Season the shrimp with 2 Tbsp of Jamaican curry powder and half of the ginger, garlic and green onions. Feel free to add some of your favourite spice blends as well (I have a Caribbean all-purpose seasoning mix that I sometimes use or even some Cajun spice mix — it’s not traditional, but adds a nice flavour).

Raw curry shrimp in glass bowl

4. In a hot pan, sautee the onions then add the remaining Jamaican curry powder with a bit of oil so that it does not stick or burn. Cook the curry for just a few minutes. Then add the remaining garlic and ginger, along with the thyme and Scotch bonnet pepper — stir well.

5. Next add the coconut milk and bring to a simmer, add water as necessary then add the vegetable bouillon and ketchup and stir.

Related: Slow Cooker Curry Recipes That Deliver All the Comfort

6. Finally add the shrimp and a squeeze of lime (taste and adjust salt and lime as needed). The shrimp should cook pretty fast so be sure to keep an eye on your curry and remove pan from the heat as soon as the shrimp is cooked to prevent it from overcooking. If you’d like a thicker curry gravy, mix a tsp of cornstarch with water and pour into curry before it’s finished cooking to thicken up your curry shrimp.

7. Serve with a lime wedge and rice or paratha and enjoy!

Like Eden’s Jamaican curry shrimp? Try her vegan jerky or her quick and tasty guava tarts.

The 30-Minute Instant Pot Curry a Nutritionist Makes Every Week

Once a week, I make a large batch of healthy, vegetable- and protein-filled curry in my Instant Pot. It’s a top pick in my house and feeds us for lunch a few days after it’s made. Cozy, adaptable to any dietary preference and made in about 30 minutes (give or take five to 10 minutes for the Instant Pot to come up to pressure and the steam to release), it’s a staple in our weekly rotation. And clean up is a breeze!

Along with the chicken curry recipe below, you’ll find ways to switch it up, which I often do, whether you’re vegan, vegetarian, pescatarian or omnivore. I also have a few suggestions for my personal favourite part of the curry: the toppings.   

Instant Pot Chicken and Sweet Potato Curry (Adaptable)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4 to 6 

Ingredients: 

Curry
6 boneless, skinless chicken thighs, left whole (scroll to bottom for plant-based and pescatarian options)
1 white or yellow onion, diced
2 cloves garlic, roughly chopped
1 Tbsp grated fresh ginger
1 large or 2 small sweet potatoes, peeled and cut into 1-inch pieces
2 medium red new potatoes or 2 Yukon gold potatoes, cut into 1-inch pieces
2 tsp garam masala
1 tsp ground cumin
1 tsp ground turmeric
1 tsp kosher salt
1 (14 oz) can full-fat coconut milk
1 (5.5 fl oz) can tomato paste
⅓ cup water or broth
2 Tbsp unsalted butter, ghee or coconut oil
1 Tbsp lemon juice, plus more for serving

Toppings and Serving Suggestions
Naan or roti
Cooked white or brown basmati rice
Plain yogurt, raita or cottage cheese
Lime or lemon juice
Fresh cilantro or mint
Mango chutney or sweet chili jam
Raisins
Ghee or butter
Nigella seeds
Toasted chopped cashews
Diced fresh chili or red pepper flakes

Directions: 

1. In your Instant Pot, stir to combine chicken, onion, garlic, ginger, potatoes, garam masala or curry powder, cumin, turmeric, salt, pepper, coconut milk, tomato paste and water.

2. Seal the lid and sealing switch on top. Cook on High Pressure for 15 minutes (Manual). After the time is up, turn the sealing switch to release the pressure, and then open the lid.

3. Remove chicken, shred or chop and add back to the pot with butter, ghee or coconut oil and lemon juice. Stir everything to combine and serve with any of the suggested toppings and accompaniments.

Tips for Modifying the Recipe:

1. Add more vegetables
Replace the new or Yukon gold potatoes with ½ head cauliflower cut into florets and stir in ½ cup frozen peas or a few handfuls of spinach right before serving (press Sauté to warm through if the frozen peas cool the curry down too much).

2. Make it vegan
Replace the chicken with 1 (19 oz) can drained and rinsed chickpeas, 1 block extra-firm tofu, or ½ large head cauliflower cut into florets.    

3. Make it vegetarian
Replace the chicken with with 1 (19 oz) can drained and rinsed chickpeas and top with a poached or soft-boiled egg. 

4. Make it pescatarian
Replace the chicken with peeled and deveined shrimp, adding only after cooking the curry base and vegetables. Once the pressure is released, press Sauté, add shrimp and cook, stirring often until cooked through, about 2 minutes.  

You’ll want to add this recipe to your roster of healthy Instant Pot meal ideas. And if you’re on a belly-warming recipe kick, try these slow-cooker curries along with The Pioneer Woman’s best soups and stews.

Slow Cooker Chicken Coconut Curry

Slow Cooker Coconut Chicken Curry is the Easiest Healthy Comfort Food

Are you craving a warming, deeply delicious curry that is slow-cooked to perfection? This coconut chicken curry has the bold, creamy flavours we love in restaurant versions, but is a cinch to make at home, and far healthier. The method is as simple as adding ingredients to your slow cooker and setting the timer – you come home to a beautifully cooked meal that’s especially satisfying to eat as the weather gets chilly. Served on a bed of whole grain quinoa or rice and topped with refreshing cilantro, it’s healthy comfort food done right.

Slow cooker chicken curry 3

Prep Time: 10 minutes
Cook Time: 4 hours on high, 8 hours on low
Total Time: 4 hours 10 minutes on high, 8 hours 10 minutes on low
Servings: 4

Ingredients:
2 lbs skinless, boneless chicken thighs, cut into cubes
1 yellow onion, diced
4 cloves garlic, minced
1-inch piece fresh ginger, peeled and grated
1 (15 oz) can diced tomatoes
1 cup full-fat canned coconut milk
2 Tbsp mild curry powder
1 tsp ground turmeric
½ tsp sea salt
1 heaping cup of baby spinach
Warm cooked quinoa, for serving
¼ cup fresh cilantro, roughly chopped

Curry ingredients

Directions:
1. Place all ingredients except baby spinach, quinoa and cilantro in a 6-quart slow cooker. Mix well to combine, cover and set on high for 4 hours or on low for 8 hours.

Slow cooker chicken curry-1

2.  When ready to serve, open the lid and stir in baby spinach to wilt. Ladle curry over cooked quinoa or rice with a sprinkle of fresh cilantro. Serve.

Slow cooker chicken curry-2

Spicy-hot curry is all about the cooling condiments. Smooth things out with this refreshing mint, yogurt and cucumber raita.

Looking for more slow cooker ideas? Try these tasty chicken slow cooker recipes.

Easy Lentil and Vegetable Curry

Curries are a meatless-Monday staple. They’re quick to make and filling, plus it’s a great way to use up all those vegetables lying around your fridge — we like to call it the “clean out the fridge” curry! It doesn’t sound too glamorous, but it’s definitely delicious. There really are no rules when it comes to what you can add to the pot, all we suggest is starting with some fragrant spices.

Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 4-6

888_lentil-curry

Ingredients:
2 cups brown & wild rice mix (or basmati rice)
3 ½ cups water
1 Tbsp vegan butter
3 Tbsp coconut oil
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp turmeric
1 tsp chili flakes
1 tsp garam masala
3 garlic cloves, minced
1 tsp fresh ginger
½ cup onion, finely chopped
6 cups chopped veggies of your choice (red pepper, carrot, cabbage, broccoli, etc.)
1 cup dried red lentils
2 cups vegetable stock
1 can full fat coconut milk
1 cup frozen shelled edamame or peas
2 Tbsp lime juice
1 tsp sea salt
1 tsp ground pepper

Garnish (optional):
Coconut yogurt
Chives, finely chopped

Directions:
1. In a pot bring rice, water, and vegan butter to a boil. Lower heat to a simmer, cover the pot with a lid and cook for 45 minutes.
2. Meanwhile in a large, deep pan heated to medium, add 2 Tbsp of coconut oil and cumin seeds, coriander seeds, turmeric, chili flakes, and garam masala. Toast the spices for 6 minutes until fragrant.
3. Lower the heat so the spices don’t burn and add minced garlic, ginger and onions, and cook for 2-3 minutes stirring frequently until the onions are translucent and soft.
4. Add another Tbsp of coconut oil and all your veggies and cook for 8-10 minutes until they just start to get soft, but are still bright in colour.
5. Add lentils and stir frequently for another 5-6 minutes, allowing the lentils to toast up and absorb some moisture.
6. Bring the heat back up to medium and gradually stir in vegetable stock. Bring to a simmer, reduce heat to low and cover with a lid for 10 minutes.
7. Add coconut milk, lime juice, sea salt, ground pepper and any frozen vegetables you want to add. Stir well to combine. Cover with a lid and cook for another 20 minutes.
8. Serve over rice and garnish with a dollop of coconut yogurt and finely chopped chives.

See more from hot for food on their YouTube channel.

Chicken Curry Fried Rice Ready in Under 20

Chicken_Curry_Fried_Rice

My dad is one of those cooks who looks at an empty fridge, claps his hands and can make a meal from almost nothing. With habitual ease, he pulls from the fridge first, then moves to the cupboard, back to the fridge and then to the spice cabinet. The result is always a delicious meal bursting with bold flavours — my dad isn’t one for delicate tastes.

Chicken curry is his ol’ time classic. He rarely repeats any dish he makes, but his curry is one that we always asked for. I’ve taken the basic gist of my dad’s chicken curry and made it my own by turning it into a fried rice dish. Fried rice is something you throw together on a Sunday night when you want to clean out your fridge. I make a version of it almost every week. Also, it’s super easy to shovel into your mouth while sitting in front of the TV watching True Detective intensely.

This chicken curry fried rice is simple and very flavourful. I use coconut milk to get a really nice creamy texture. If you don’t want to buy a whole can — if you won’t end up using it for anything else — feel free to substitute the coconut milk with some whipping cream (35 percent). This recipe calls for lots of curry powder so make sure it’s a kind that you like! Curry powders are all different. Try to find a nice bright yellow one that is mild on the hot scale. Switch out the string beans for cauliflower or even potatoes! Whatever you got in the fridge will work!

Chicken_Curry_Fried_Rice-1

Makes: 4 servings
Prep Time: 10 minutes
Cooking Time: 18 minutes

Ingredients:

2 tablespoons sesame oil
1 tablespoon canola oil
1 red onion, diced finely
5 cloves garlic, minced
1 1/2 tbsp grated fresh ginger
1lb (454g) boneless skinless chicken thighs or breast, cut into 1/2” strips
4 to 5 tablespoons mild yellow curry powder
1 teaspoon salt
200g green string beans, cut into 1” pieces
3 large eggs
3 cups cooked basmati rice
2/3 cup coconut milk
1/2 cup fresh or frozen peas
fresh black pepper, to taste

chopped cilantro
plain yogurt
Sriracha, optional

Chicken_Curry_Fried_Rice-2

Directions:

1. Heat the sesame and canola oil over medium heat in a large wok or skillet.
2. Add the diced red onions and sauté for 3 to 4 minutes until the onions are translucent and have softened.
3. Stir in the garlic and ginger and continue to sauté for a minute or so until fragrant.
4. Add in the strips of chicken along with the curry powder and salt. Toss to combine.
5. Cook for 6 to 7 minutes until the chicken has cooked through make sure to toss every few minutes so the chicken cooks evenly.
6. Stir in the green beans and cook for about a minute.
7. Push the chicken and green beans to the outside of the wok to create a well in the center. Crack the eggs into the center of that well and scramble using a wood spoon.
8. Scramble for about 2 minutes until the eggs have cooked through. Try not to incorporate any of the chicken or green beans.
9. Once the eggs have been cooked, add the rice and coconut milk and mix everything all together. Be sure to thoroughly mix leaving no rice white! The rice should be a beautiful deep yellow.
10. Stir in the peas and continue cooking for a minute or two.
11. Taste for seasoning and adjust with salt and season with fresh black pepper.
12. Turn the heat off and spoon a good heap of fried rice into each serving dish.
13. Top with chopped cilantro, a good dollop of cooling yogurt and a drizzle of Sriracha. Enjoy!

Chicken_Curry_Fried_Rice-3

100x100_Danielle-Oron Danielle is a chef, bakery owner, and food blogger who thinks she’s Korean, but is actually Israeli. Also, Danielle does not eat like a lady.