The New Curry Cookbook: Discover a New Style of Cooking with Curry with Delicious Curry Recipes [2 ed.] 9798613971909

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The New Curry Cookbook Discover a New Style of Cooking with Curry with Delicious Curry Recipes

By BookSumo Press All rights reserved

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Table of Contents

Simple Homemade Indian Style Curry Spice Mix 7 Jamaican and West Indian Style Curry Spice Mix 10 Garam Masala 11 Indian Style Deeper Curry 12 Tandoori Pizza 13 A Fruity Salad in Indian 14 Spicy Masala Cauliflower 15 Ginger Coconut Curry Chicken 16 Standard Oven Roasted Samosas 17 Curry Russets Indian Style 20 Lentil Curry 21 South Indian Style Long Grain Rice 22 Kerala Salmon 23 Hyderabadi Stuffed Eggplant 24 Sambar 25 Murgh Kari 28 Pot Pies Indian Style 29 Mumbai Breakfast 31 Chennai Style Rice Pilaf 32 Paneer 33 Maharashtrian Style Vegetables 34 Asian Apple Chicken 35 Lentil Curry 38

Lentils from the Caribbean 39 Lentil Soup IV 40 Portuguese Inspired Lentils 41 Coconut Quinoa 42 Kootu 43 2 Bean Lentils 44 Easy Lamb Korma 45 Spicy Lamb Curry 46 Lamb Burgers II 47 Lamb in Pakistan 50 Indian Style Fried Chicken 51 Curry Garlicky Chicken 52 Moroccan Chickpea Stew 53 Moroccan Potato Bean Soup 54 Moroccan Meat Pie 55 Honey Mustard and Curry Chicken 56 Indian Style Chicken III 57 Thai Style Chicken 60 Arabic Style Chicken 61 Easy Hummus Thai Style 62 Super Easy Coconut Soup Thai-Style 63 Curry Thai Inspired Chicken with Pineapple 64 BBQ Chicken Thai Style 65 Chicken Curry I 66 Chicken Curry II 67

A Thai Soup of Veggies 70 Chicken Burgers Re-Imagined From Thailand 71 Easy Coconut Soup 72 Chicken Burgers Re-Imagined From Thailand 73 Mango Curry Thai Chicken and Rice 74 Southeast Asian Chicken Curry 75 Spring Roll Noodle Salad with Shrimp 76 Kerala Inspired Popcorn 77

Simple

Homemade Indian Style Curry Spice Mix

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 20 Calories 7 kcal Fat 0.3 g Carbohydrates 0.8g Protein 0.2 g Cholesterol 0 mg Sodium 1 mg

Ingredients 2 tablespoons ground cumin 2 tablespoons ground coriander 2 teaspoons ground turmeric 1/2 teaspoon crushed red pepper flakes

1/2 teaspoon mustard seed 1/2 teaspoon ground ginger

Directions 1. Add all of the ingredients to the bowl of a food processor and grind the mix to a find dust. Alternatively you can add everything to a mortar and pestle and grind the mix by hand. 2. Place everything into a container for storage. 3. Enjoy.

Simple Homemade Indian Style Curry Spice Mix

7

HOMEMADE

Jamaican and West Indian Style Curry Spice Mix

Prep Time: 10 mins Total Time: 21 mins Servings per Recipe: 4 Calories 12 kcal Fat 0.5 g Carbohydrates 1.8g Protein 0.5 g Cholesterol 0 mg Sodium 2 mg

Ingredients 1/4 C. whole coriander seeds 2 tbsps whole cumin seeds 2 tbsps whole mustard seeds 2 tbsps whole anise seeds 1 tbsp whole fenugreek seeds

1 tbsp whole allspice berries 5 tbsps ground turmeric

Directions 1. Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet. 2. Toast over medium heat until the color of the spices slightly darkens, and the spices are very fragrant, about 10 minutes. Remove the spices from the skillet, and allow them to cool to room temperature. Grind the spices with the turmeric in a spice grinder. Store in an airtight container at room temperature. 3. Get a frying hot without oil, toast the following for 11 mins: allspice berries, coriander seeds, fenugreek seeds, cumin seeds, anise seeds, and mustard seeds. 4. Get a mortar and pestle or your preferred grinder and grind all the toasted spices with turmeric as well. 5. Enter everything into your storage containers.

10

Homemade Jamaican and West Indian Style Curry Spice Mix

Garam

Masala

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 20 Calories 24 kcal Fat 0.7 g Carbohydrates 4.1g Protein 0.8 g Cholesterol 0 mg Sodium 6 mg

Ingredients 1/4 C. black cumin seed 2 large bay leaves, crushed 2 tbsps green cardamom seeds 1/4 C. black peppercorns 1 1/2 tsps whole cloves

1 tbsp fennel seed 1 tsp chopped fresh mace 4 cinnamon sticks, broken 1 pinch ground nutmeg

Directions 1. Toast the following in a skillet for 11 mins: cinnamon sticks, cumin, mace, bay leaves. Fennel seed, cardamom, cloves, and peppercorns. 2. With your grinder or mortar and pestle process the spices into a fine powder and store in your favorite container.

Garam Masala

11

INDIAN STYLE

Deeper Curry

Prep Time: 15 mins Total Time: 16 mins Servings per Recipe: 4 Calories 13 kcal Fat 0.5 g Carbohydrates 2.3g Protein 0.6 g Cholesterol 0 mg Sodium 25 mg

Ingredients 2 tbsps smoked paprika 2 tbsps chili powder 2 tbsps curry powder 2 tbsps ground cumin 2 tbsps garlic powder, or more to taste 2 tsps ground turmeric 2 tsps ground cardamom 2 tsps ground coriander 2 tsps onion powder 1 tsp dry mustard

1 tsp fennel seeds 1 tsp garam masala, or more to taste (use a previous recipe) 1/4 tsp rubbed sage salt and ground black pepper to taste 1 pinch ground ginger (optional)

Directions 1. Get a bowl and sift the following into it, in order: ginger, paprika, black pepper, chili powder, salt, curry powder, sage, cumin, garam masala, garlic powder, fennel, turmeric, mustard, cardamom, onion powder, and coriander. 2. Store in an air container if you have one.

12

Indian Style Deeper Curry

Tandoori Pizza

Prep Time: 20 mins Total Time: 9 hrs Servings per Recipe: 4 Calories 1058 kcal Fat 65.8 g Carbohydrates 164g Protein 53.7 g Cholesterol 1159 mg Sodium 2444 mg

Ingredients 1/2 C. tandoori paste 6 tbsp plain yogurt 2 skinless, boneless chicken breast halves 6 tbsp olive oil, divided 4 pieces tandoori naan bread 3 tsp spicy curry powder 1 tsp ground turmeric

1 yellow bell pepper, thinly sliced 1 large red onion, thinly sliced 4 (4 oz.) spreadable goat cheese 1 tomato, thinly sliced 4 oz. feta cheese

Directions 1. 2. 3. 4. 5. 6. 7.

In a large bowl, add the tandoori paste and yogurt and beat till well combined. Add the chicken and toss to coat well. With the plastic wrap, cover and refrigerate to marinate for about 8 hours or overnight. Set your oven to 425 degrees F. In a large skillet, heat 1 tbsp of the olive oil on medium-high heat. Remove the chicken from the marinade and shake off any excess marinade. Add the chicken breasts in hot oil and cook, flipping occasionally for about 10-12 minutes. Transfer the chicken into a bowl and with 2 forks, shred it. 8. Brush each piece of naan with about 1 tsp olive oil and sprinkle with a pinch of curry powder and place naan on a baking sheet. 9. Cook in the oven for about 5 minutes. 10. In a skillet, heat the remaining olive oil on medium-high heat and stir fry the yellow pepper, onion, 2 tsp of the curry powder and turmeric for about 5-7 minutes. 11. Place the goat cheese over each naan piece evenly and sprinkle with the curry powder. 12. Top each naan piece with the shredded chicken, followed by pepper mixture, tomato and feta cheese. 13. Sprinkle with a pinch of curry powder and cook in the oven for about 20 minutes. Tandoori Pizza

13

A FRUITY

Salad in Indian

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 451 kcal Fat 13.7 g Carbohydrates 76.9g Protein 8.3 g Cholesterol 41 mg Sodium 218 mg

Ingredients 1 1/2 C. brown rice 4 C. water 1 (10 oz.) can asparagus tips, drained 1 red bell pepper, seeded and diced 2 red apples, cored and diced 1/4 C. golden raisins 1/2 C. heavy cream

1 tsp curry powder 1 tsp lemon juice salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

14

In a pan, add the rice and water and bring to a boil. Reduce the heat to low and simmer, covered for about 30 minutes. Drain, if necessary and keep aside to cool. Meanwhile in a bowl, place the golden raisins and fill with enough hot water to cover and keep aside for about 20 minutes to plump. Drain well. In a medium bowl, add the cream and beat till soft peaks form. Fold in the curry powder, lemon juice, salt and pepper. In another bowl, mix together the brown rice, asparagus, red pepper, apples and raisins. Fold into the curry cream and refrigerate to chill till serving.

A Fruity Salad in Indian

Spicy

Masala Cauliflower

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 5 Calories 168 kcal Fat 11.6 g Carbohydrates 15.1g Protein 4.6 g Cholesterol 0 mg Sodium 62 mg

Ingredients 1 large head cauliflower 4 tbsp vegetable oil 1/2 tsp ground turmeric 1 small onion, minced 2 tomatoes, pureed

1 tsp garlic powder 3 tsp garam masala (optional) salt to taste 1/2 head lettuce

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees F before doing anything else. Cut off most of the cauliflower's stem and arrange the whole head in a baking dish. In a small frying pan, heat 2 tbsp of the oil and turmeric. Coat the cauliflower head with the turmeric oil evenly. Cook in the oven for about 30 minutes. Meanwhile in a frying pan, heat 2 tbsp of the oil and sauté the minced onions till a medium brown color forms. 7. Add the pureed tomatoes, garlic powder, garam masala and salt and simmer for about 10 minutes. 8. In a serving plate, arrange the lettuce leaves and top with the cauliflower on top. 9. Place the tomato curry over the cauliflower and serve hot.

Spicy Masala Cauliflower

15

GINGER

Coconut Curry Chicken

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 313 kcal Fat 21.7 g Carbohydrates 14g Protein 19.1 g Cholesterol 38 mg Sodium 268 mg

Ingredients 3 tbsp olive oil 1 small onion, chopped 2 cloves garlic, minced 3 tbsp curry powder 1 tsp ground cinnamon 1 tsp paprika 1 bay leaf 1/2 tsp grated fresh ginger root 1/2 tsp white sugar

salt to taste 2 skinless, boneless chicken breast halves - cut into bite-size pieces 1 tbsp tomato paste 1 C. plain yogurt 3/4 C. coconut milk 1/2 lemon, juiced 1/2 tsp cayenne pepper

Directions 1. In a skillet, heat the olive oil on medium heat and sauté the onion till golden brown. 2. Stir in the garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt and sauté for about 2 minutes. 3. Add the chicken pieces, tomato paste, yogurt and coconut milk and bring to a boil. 4. Reduce the heat and simmer for about 20-25 minutes. 5. Discard the bay leaf and stir in the lemon juice and cayenne pepper. 6. Simmer for about 5 minutes.

16

Ginger Coconut Curry Chicken

Standard

Oven Roasted Samosas

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 16 Calories 315 kcal Fat 18.7 g Carbohydrates 32.7g Protein 4.9 g Cholesterol 0 mg Sodium 396 mg

Ingredients 4 potatoes, peeled and cubed 1/4 C. oil 2 small onions, finely chopped 3 tbsp coriander seed 1 tbsp curry powder 1 (1 inch) piece fresh ginger, grated 1 tsp salt 1 tsp ground turmeric 1 tsp ground cumin

1/2 tsp ground allspice 1/2 tsp cayenne pepper 1/8 tsp ground cinnamon 2 roma (plum) tomatoes, finely chopped 1/2 C. frozen peas 4 prepared pie crusts 2 egg whites, beaten, or as needed

Directions 1. 2. 3. 4. 5. 6.

In a large pan of salted water, add the potatoes and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes. Drain and transfer potatoes to a bowl. With a fork, mash the potatoes roughly. Set your oven to 400 degrees F. In a skillet, heat the oil on medium-high heat and sauté the onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper and cinnamon for about 5 minutes. Remove from the heat and stir in the tomatoes and pea. 7. Transfer the peas mixture into mashed potatoes and mix well. 8. Keep aside to cool completely. 9. Cut each pie crust into 8 even triangles. 10. Place the filling onto the wide end of each triangle and fold corners over the filling creating a triangular 'hat' shape. 11. Pinch the dough together to seal and brush the egg white over each samosa. 12. Arrange samosas on a baking sheet. Cook in the oven for about 15 minutes. Standard Oven Roasted Samosas

17

CURRY

Russets Indian Style

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 5 Calories 268 kcal Fat 4.7 g Carbohydrates 52.1g Protein 6.3 g Cholesterol 0 mg Sodium 267 mg

Ingredients 1 C. vegetable oil for frying 2 cloves garlic, pressed 1 tsp cumin seeds 1/2 tsp salt 1/4 tsp ground turmeric 1/4 tsp ground black pepper

5 russet potatoes, peeled and cubed 2 tbsp chopped fresh cilantro 1 tsp mild curry paste

Directions 1. 2. 3. 4. 5.

20

In a frying pan, add the enough oil to cover the bottom 1/3-inch deep on medium heat. Add the garlic, cumin, salt, turmeric and black pepper and heat it. Stir in the potatoes and cook for about 10-15 minutes, flipping occasionally. Stir in the fresh cilantro and curry paste and stir fry for about 1 minute. With a slotted spoon, transfer the potatoes into serving dish.

Curry Russets Indian Style

Lentil

Curry

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 133 kcal Fat 2.5 g Carbohydrates 20.2g Protein 8.3 g Cholesterol 1 mg Sodium 565 mg

Ingredients 1 tbsp vegetable oil 1 white onion, halved and sliced into 1/2inch rings 3 cloves garlic, minced 2 C. chicken broth 1 C. lentils 1/2 C. water 2 cloves garlic, crushed 1 1/2 tsp ground coriander 1 tsp salt 1 tsp ground cumin

1 tsp chili powder 1/2 tsp ground ginger 1/4 tsp ground cinnamon 1/4 tsp ground turmeric 1/4 tsp ground cinnamon 1/4 tsp ground cloves 1/8 tsp cayenne pepper 1 bay leaf 1 (10 oz.) package frozen chopped spinach 1/4 C. water

Directions 1. In a heavy pan, heat the oil on medium heat and sauté the onion for about 10 minutes. 2. Add the minced garlic and sauté for about 1 minute more. 3. Add the chicken broth, lentils, 1/2 C. of the water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper and bay leaf and bring to a boil. 4. Reduce the heat to medium-low and simmer, covered for about 35 minutes. 5. In a microwave-safe bowl, place the spinach and 1/4 C. of the water and microwave for about 5 minutes. 6. Stir in the spinach and microwave for about 5 minutes more. 7. Keep aside the spinach for about 5 minutes. 8. Drain the water and squeeze excess moisture from the spinach. 9. Add the spinach into the lentils and stir. 10. Simmer, covered for about 10 minutes. Lentil Curry

21

SOUTH INDIAN STYLE

Long Grain Rice

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 349 kcal Fat 8.6 g Carbohydrates 59.5g Protein 8.2 g Cholesterol 2 mg Sodium 265 mg

Ingredients 4 C. water 2 C. long grain rice, rinsed and drained 1/2 tsp salt 2 tbsp vegetable oil, divided 1/4 C. coarsely chopped cashews 7 small dried chili peppers 1 tsp mustard seed 1 tsp cumin seed

10 fresh curry leaves 1 tsp ground turmeric 1/4 C. fresh lime juice 2 tbsp tamarind paste 1 C. plain yogurt

Directions 1. 2. 3. 4.

In a large pan, add the water and bring to a boil. Stir in the rice and salt and reduce the heat to low. Simmer, covered for about 20 minutes. In a small skillet, heat 1/2 tbsp of the oil on medium heat and toast the cashews for about 5 minutes. 5. Remove from the heat and keep aside. 6. In the same skillet, heat the remaining oil on medium heat and sauté the chili peppers, mustard seeds and cumin seeds. Till he seeds start to pop. 7. Stir in the curry leaves and half of the nuts and sauté for about 3 minutes. 8. Remove from the heat. 9. Transfer the cooked rice into a serving bowl and stir in the turmeric, lime juice and tamarind paste, chilies and spices along with the oil from the skillet. 10. Serve with a garnishing of the remaining nuts alongside the plain yogurt.

22

South Indian Style Long Grain Rice

Kerala

Salmon

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 2 Calories 765 kcal Fat 47.1 g Carbohydrates 11g Protein 81.5 g Cholesterol 1262 mg Sodium 1783 mg

Ingredients 2 tbsp olive oil 3/4 tsp cumin seeds 1/2 tsp brown mustard seeds 1 small onion, sliced into thin half-circles 1 clove garlic, minced 1 tbsp minced fresh ginger root 1 green chili pepper, chopped 10 fresh curry leaves, chopped (optional)

1 tomato, diced 2 (14.75 oz.) cans salmon, drained and bones removed 1/4 C. chopped fresh cilantro

Directions 1. In a skillet, heat the oil on medium heat and sauté the cumin and mustard seeds till the seeds begin to pop. 2. Stir in the onions and sauté till golden brown. 3. Stir in the garlic, ginger, chili pepper and curry leaves and sauté till the garlic becomes golden. 4. Add the tomatoes and sauté for a few seconds. 5. Stir in the salmon and with the back of the stirring spoon, break the salmon into small pieces. 6. Cook for about 5-10 minutes. 7. Remove from the heat and serve with a garnishing of the cilantro.

Kerala Salmon

23

HYDERABADI

Stuffed Eggplant

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 8 Calories 264 kcal Fat 24.3 g Carbohydrates 12.4g Protein 2.2 g Cholesterol 33 mg Sodium 299 mg

Ingredients 1 quart vegetable oil for frying 4 small eggplants, halved lengthwise 1/2 C. ghee (clarified butter) 1 large onion, finely chopped 2 cloves garlic, minced 2 tsp ground coriander

2 tsp vindaloo curry powder (optional) 1 tsp chili powder 1 tsp salt

Directions 1. Scoop the inside of the eggplant halves, leaving 1/4 inch of flesh attached to the skin. 2. Roughly chop the removed eggplant pulp and keep the shells aside. 3. In a large skillet, melt the ghee on medium heat and sauté the onion and garlic for about 5 minutes. 4. Stir in the coriander, vindaloo powder, chili powder and salt and sauté for about 2-3 minutes. 5. Stir in the chopped eggplant pulp and cook till very soft, mashing completely. 6. Add a little water if needed to keep the eggplant from burning. 7. Keep the mashed eggplant hot over low heat. 8. In a deep fryer, heat the oil to 375 degrees F. 9. Deep fry the eggplant halves in the hot oil for about 5 minutes. 10. Drain upside-down on a paper towel-lined plate. 11. Fill the eggplant halves with the reserved filling and serve hot.

24

Hyderabadi Stuffed Eggplant

Sambar

(Vegan Curry)

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 4 Calories 175 kcal Fat 5.1 g Carbohydrates 25.9g Protein 8.2 g Cholesterol 0 mg Sodium 178 mg

Ingredients 2 C. water 1/2 C. sliced cabbage 1/2 C. sliced carrot 1/2 C. fresh green beans, trimmed 1/2 C. sliced green bell pepper 1/2 C. yellow split peas (tuvar dal) 1 tbsp ground coriander (optional) 2 tsp sambar powder 1/2 tsp chili powder (optional) 1/2 tsp water 1 tbsp vegetable oil

1 tsp cumin seeds 1/2 tsp mustard seed (optional) 1 pinch asafoetida powder (optional) 1/2 tsp ground turmeric 2 tbsp chopped fresh cilantro 2 tbsp fresh grated coconut 2 tsp tamarind pulp 1 tsp brown sugar salt to taste

Directions 1. In a pressure cooker, add 2 C. of the water, cabbage, carrot, green beans, bell pepper and yellow split peas. Lock lid and bring cooker up to pressure and cook for about 6-8 minutes. 2. Use a quick-release method to release the pressure. Drain and reserve cooking liquid. 3. Transfer the vegetables in a bowl and keep aside. In a bowl, add the ground coriander, sambar powder, chili powder and 1/2 tsp of the water and mix till a paste forms. 4. In a skillet, heat vegetable oil on medium-high heat and sauté the cumin seeds and mustard seeds for about 1 minute. 5. Stir in the asafoetida powder and sambar paste and sauté for about 1 minute. 6. Stir in the turmeric and vegetables. (If vegetable mixture is too thick, stir in the reserved cooking liquid.) 7. Add the cilantro, coconut, tamarind pulp, brown sugar and simmer for about 10-15 minutes more. Sambar

25

MURGH

Kari (A Simple Chicken Curry)

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 427 kcal Fat 24.3 g Carbohydrates 14.7g Protein 38.1 g Cholesterol 95 mg Sodium 1370 mg

Ingredients

Directions

2 lb. skinless, boneless chicken breast halves 2 tsp salt 1/2 C. cooking oil 1 1/2 C. chopped onion 1 tbsp minced garlic 1 1/2 tsp minced fresh ginger root 1 tbsp curry powder 1 tsp ground cumin 1 tsp ground turmeric 1 tsp ground coriander 1 tsp cayenne pepper 1 tbsp water 1 (15 oz.) can crushed tomatoes 1 C. plain yogurt 1 tbsp chopped fresh cilantro 1 tsp salt 1/2 C. water 1 tsp garam masala 1 tbsp chopped fresh cilantro 1 tbsp fresh lemon juice

1. Season the chicken breasts with 2 tsp of the salt. 2. In a large skillet, heat the oil on high heat and cook the chicken in batches till browned completely. 3. Transfer the chicken breasts into a plate and keep aside. 4. Reduce the heat to medium-high. 5. Add the onion, garlic and ginger and cook for about 8 minutes. 6. Stir in the curry powder, cumin, turmeric, coriander, cayenne and 1 tbsp of the water and cook for about 1 minute. 7. Stir in the chicken, tomatoes, yogurt, 1 tbsp of the chopped cilantro, 1 tsp of the salt and 1/2 C. of the water and bring to a boil, turning the chicken to coat with the sauce. 8. Sprinkle the garam masala and 1 tbsp of the cilantro over the chicken. 9. Simmer, covered for about 20 minutes. 10. Serve with a drizzling of the lemon juice.

28

Murgh Kari

Pot Pies

Indian Style

Prep Time: 30 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 248 kcal Fat 6.9 g Carbohydrates 41.3g Protein 6.5 g Cholesterol 1 mg Sodium 176 mg

Ingredients Crust: 1/2 C. all-purpose flour 1/2 C. whole-wheat pastry flour 1/4 tsp salt 2 tbsp vegetable oil 6 tbsp ice-cold water Filling: 1 1/4 lb. potatoes, peeled and quartered 1 tbsp black mustard seeds 1 tsp curry powder 1 tsp ground ginger 1/2 tsp ground cumin 1/8 tsp red pepper flakes (optional) 1 1/2 tsp vegetable oil

1 C. diced onion 1/2 C. diced carrot 1 tbsp minced garlic 1 C. low-sodium vegetable broth 1 C. frozen peas 2 tsp white sugar salt and ground black pepper to taste 2 tbsp milk

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a bowl, mix together the all-purpose flour, pastry flour and salt. 3. Add 2 tbsp of the vegetable oil in the flour mixture, stirring till clumps form. 4. Stir cold water, 1 tbsp at a time in the dough till it holds together 5. Make a ball from the dough. 6. With a damp towel, cover and keep aside. 7. In a large pan of salted water, add the potatoes and bring to a boil. 8. Reduce the heat to medium-low and simmer for about 15 minutes. 9. Drain well. 10. Transfer the drained potatoes into a large bowl and mash till only small chunks remain. Pot Pies Indian Style

29

11. Add the mustard seeds, curry powder, ground ginger, cumin and red pepper flakes and stir to combine. 12. In a skillet, heat 1 1/2 tsp of the vegetable oil on medium heat and sauté the onion, carrot and garlic for about 5 minutes. 13. With a spoon, move the onion mixture to one side of the skillet. 14. Add the seasoning mixture to the skillet and sauté for about 30 seconds. 15. Stir the onion mixture with the spice mixture. 16. Stir in the vegetable broth and peas. 17. Fold the carrot mixture into the mashed potatoes. 18. Add the sugar, salt and pepper and stir to combine. 19. Spread the filling mixture into a 9-inch pie dish. 20. Place the dough out onto a lightly floured smooth surface and roll into an 11-inch disc. 21. Place the dough over the pie filling and press down on the dough in several spots to remove any pockets of the air. 22. Trim the excess dough from the edges and with your fingers, crimp the edges of the dough. 23. Carefully, cut a large cross in the center of the dough to vent the steam and brush the top of the dough with the milk. 24. Cook in the oven for about 40-50 minutes. 25. Cool the pie for about 5 minutes before serving.

30

Mumbai

Breakfast

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 377 kcal Fat 35.5 g Carbohydrates 4g Protein 12.3 g Cholesterol 286 mg Sodium 203 mg

Ingredients 1 tsp oil, or as needed 2 medium eggs 1/2 C. heavy whipping cream 1/4 clove garlic, minced 1/4 C. shredded Cheddar cheese, or more to taste

2 tsp curry powder 1 tsp ground cumin (optional)

Directions 1. 2. 3. 4.

In a skillet, heat the oil on medium-high heat. In a bowl, add the eggs and cream and beat well. Add the garlic, Cheddar cheese, curry powder and cumin and stir to combine. Add the egg mixture in the hot oil and cook, stirring for about 5 minutes.

Mumbai Breakfast

31

CHENNAI STYLE

Rice Pilaf

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 188 kcal Fat 0.7 g Carbohydrates 40.1g Protein 4.1 g Cholesterol 2 mg Sodium 440 mg

Ingredients 1/4 C. water 1 (14.5 oz.) can chicken broth 1 C. long grain rice 1 tsp curry powder 1/2 tsp garlic powder 1/4 tsp ground cinnamon

1/8 tsp paprika 2 pinches ground cloves 1 small onion, coarsely chopped

Directions 1. In a pan, add the water and chicken broth and bring to a boil. 2. In a bowl, mix together the rice, curry powder, garlic powder, cinnamon, paprika and cloves. 3. Add spiced rice and onion to the boiling broth and cook, covered for about 20-25 minutes.

32

Chennai Style Rice Pilaf

Paneer

(Traditional Cheese Curry)

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 4 Calories 433 kcal Fat 28.1 g Carbohydrates 32.9g Protein 15.9 g Cholesterol 49 mg Sodium 818 mg

Ingredients 1/4 C. olive oil 1 large yellow onion, chopped 1 tsp minced garlic 1 tsp minced fresh ginger root 2 serrano peppers, finely chopped 3/4 tsp chili powder 3/4 tsp ground cumin 3/4 tsp ground coriander 3/4 tsp garam masala 3/4 tsp ground turmeric 1 (14.25 oz.) can tomato puree

1 tbsp ketchup 8 oz. paneer, cubed 1 (16 oz.) package frozen peas, thawed whipping cream, to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a large pan, heat the oil on medium heat and sauté the onions till lightly browned. Stir in the garlic and ginger and sauté for about 1 minute. Reduce the heat to low and stir in the Serrano peppers and sauté for about 1 minute. Stir in the chili powder, cumin, coriander, garam masala and turmeric and sauté for about 1 minute. Add the tomato puree and ketchup and thin with the water to desired consistency. Stir in the paneer and peas and cook for about 2-3 minutes. Stir in the cream and increase the heat to medium-high. Bring to a rolling boil and cook for about 3-4 minutes.

Paneer

33

MAHARASHTRIAN STYLE

Vegetables

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 279 kcal Fat 5.3 g Carbohydrates 53.2g Protein 7.4 g Cholesterol 0 mg Sodium 48 mg

Ingredients 4 large potatoes, finely chopped 1 C. cauliflower florets 1 carrot, finely chopped 1/2 C. fresh green peas 2 tbsp vegetable oil 1 large onion, chopped 1 tsp cumin seed 1 tsp black mustard seed 2 whole bay leaves 4 green chili peppers, chopped

3 cloves garlic, chopped 2 tsp minced fresh ginger root 1 tsp ground cumin 1 tsp curry powder 1/2 tsp chili powder (optional) cilantro leaves for garnish (optional)

Directions 1. 2. 3. 4.

9.

In a microwave-safe bowl, place the potatoes, cauliflower florets, carrot and peas. With a plastic wrap, cover the bowl and microwave on High for about 2 minutes. Remove the plastic wrap and drain the vegetables in a colander. In a large skillet, heat the oil and heat on medium heat and sauté the onion for about 10 minutes. Stir in the cumin seed, black mustard seed and bay leaves and sauté for about 30 seconds. Stir in the green chilis, garlic and ginger and sauté for about 1 minute. Stir in the ground cumin, curry powder and chili powder. Add the partially cooked potatoes, cauliflower, carrot and peas and cook, stirring occasionally for about 30 minutes. Serve with a garnishing of the cilantro leaves.

34

Maharashtrian Style Vegetables

5. 6. 7. 8.

Asian

Apple Chicken

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 305 kcal Fat 11.6 g Carbohydrates 19.6g Protein 30.6 g Cholesterol 76 mg Sodium 181 mg

Ingredients 2 tbsp olive oil 4 skinless, boneless chicken breast halves - cut into strips 1 large sweet onion, diced 2 Granny Smith apples - peeled, cored and sliced 1 red bell pepper, seeded and sliced into strips

1 tbsp red curry paste 1 tsp ground cinnamon 1/2 C. chicken broth 1 C. plain yogurt salt and pepper to taste

Directions 1. In a large skillet, heat the oil on medium-high heat and stir fry the chicken for about 5-10 minutes. 2. Transfer the chicken into a plate and keep aside. 3. In the same skillet, add the onion and apple on medium heat and sauté for about 8 minutes. 4. Add the bell pepper and cook and cook for about 5 minutes. 5. Stir in the curry paste and cinnamon and cook for a few more minutes. 6. Stir in the chicken broth, yogurt and cooked chicken and simmer for a few minutes till heated completely. 7. Remove from the heat and stir in the salt and pepper and keep for 5 minutes before serving.

Asian Apple Chicken

35

LENTIL

Curry

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 192 kcal Fat 2.6 g Carbohydrates 32.5g Protein 12.1 g Cholesterol 0 mg Sodium 572 mg

Ingredients 2 C. red lentils 1 large onion, diced 1 tbsp vegetable oil 2 tbsps curry paste 1 tbsp curry powder 1 tsp ground turmeric 1 tsp ground cumin 1 tsp chili powder 1 tsp salt 1 tsp white sugar

1 tsp minced garlic 1 tsp minced fresh ginger 1 (14.25 oz.) can tomato puree

Directions 1. Rinse your lentils and then put them in a saucepan submerged in fresh water. 2. Get everything boiling and place a lid on the pot and cook it with a low level of heat for 22 mins. 3. Now remove all the liquid. 4. Get a bowl, combine until smooth: ginger, curry paste, garlic, curry powder, sugar, turmeric, salt, chili powder, and cumin. 5. Stir fry your onions in veggie oil for 20 mins and pour in your spice mix. 6. Continue stir frying for 2 more mins with a high heat level then add tomato puree and shut the heat. 7. Combine the spicy onions with the lentils and stir everything until evenly coated. 8. Enjoy.

38

Lentil Curry

Lentils

from the Caribbean

Prep Time: 25 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 192 kcal Fat 2.6 g Carbohydrates 32.5g Protein 12.1 g Cholesterol 0 mg Sodium 572 mg

Ingredients 1/4 C. canola oil 1 large onion, diced 2 carrots, peeled and diced salt and ground black pepper to taste 1/2 tsp white sugar 3 cloves garlic, minced 1 fresh chili pepper, minced 1 tsp grated fresh ginger

3 tbsps curry powder 2 (14 oz.) cans vegetable broth, divided 1 C. lentils 1/4 C. chopped fresh cilantro, or more to taste

Directions 1. Cook your onions for 16 mins in a big pot in canola with the following: sugar, carrots, pepper, and salt. Then set the heat to low and combine in: curry, garlic, ginger, and chili peppers. Stir for 7 mins while heating. 2. Turn up the heat on the stove and add 1 can of veggie broth and scrape the pot with a spoon. 3. Pour in your lentils and the rest of the broth. 4. Cook for 30 mins then add your cilantro. 5. Enjoy.

Lentils from the Caribbean

39

LENTIL

Soup IV (Red Lentils, Coconut, and Tomatoes)

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 303 kcal Fat 14.6 g Carbohydrates 34.2g Protein 13 g Cholesterol 0 mg Sodium 81 mg

Ingredients 1 tbsp peanut oil 1 small onion, chopped 1 tbsp minced fresh ginger root 1 clove garlic, chopped 1 pinch fenugreek seeds 1 C. dry red lentils 1 C. butternut squash - peeled, seeded, and cubed 1/3 C. finely chopped fresh cilantro 2 C. water

1/2 (14 oz.) can coconut milk 2 tbsps tomato paste 1 tsp curry powder 1 pinch cayenne pepper 1 pinch ground nutmeg salt and pepper to taste

Directions 1. Stir fry, until soft: fenugreek, onions, garlic, and ginger. Then add in: tomato paste, pepper, curry powder, cilantro, salt, water, lentils, cayenne, coconut milk, nutmeg, and squash. 2. Get everything boiling and cook for 32 mins. 3. Enjoy.

40

Lentil Soup IV

Portuguese

Inspired Lentils

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 611 kcal Fat 36.9 g Carbohydrates 34.9g Protein 33.9 g Cholesterol 75 mg Sodium 1145 mg

Ingredients 1 tbsp olive oil 2 cloves garlic, sliced 3/4 lb bulk chorizo sausage 5 ribs celery, sliced 1 C. dried lentils 3 C. water 1 tsp ground dried turmeric 1 tsp curry powder

1 tsp ground cumin salt and pepper to taste

Directions 1. Stir fry your garlic for 1 min in olive oil in a big pot then add in your sausage and fry for 5 mins. 2. Now add the celery and cook for 5 more mins continuing to stir and fry. Now combine in the water, cumin, curry, turmeric and lentils. 3. Get everything boiling then place a lid on the pot and set the heat to low and let the contents gently boil for 40 mins. 4. Add your preferred amount of pepper and salt and then serve. 5. Enjoy.

Portuguese Inspired Lentils

41

COCONUT

Quinoa

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 12 Calories 347 kcal Fat 13.5 g Carbohydrates 45.5g Protein 14.4 g Cholesterol 0 mg Sodium 602 mg

Ingredients 2 C. quinoa 3 1/2 C. water 1 tbsp salt 2 tbsps coconut oil 1 small onion, chopped 6 cloves garlic, minced 5 large tomatoes, chopped 1 C. water 1 (14 oz.) can coconut milk 1 tbsp molasses

1/4 C. coconut powder 1 (4 inch) cinnamon stick 3 tbsps curry powder 2 tbsps ground coriander 2 C. red lentils salt and pepper to taste 1 bunch fresh cilantro, chopped

Directions 1. Submerge your quinoa in water, in a bowl, for 10 mins. Then remove all the liquid and run the quinoa under fresh cold water. 2. Now boil the quinoa in 3.5 C. of water and 1 tsp of salt for 17 mins. 3. Place a lid on the pan and cook with a lower level of heat. 4. Stir fry your garlic and onions in coconut oil for 7 mins. Then add in the coconut milk and the water, coriander, molasses, curry powder, coconut powder, and cinnamon. 5. Get everything boiling and then add the lentils and cook for 15 mins with a low level of heat. 6. Make sure to stir every 3 to 5 mins. 7. Now add your preferred amount of pepper and salt. Top with cilantro. 8. Layer the lentils over the quinoa. 9. Enjoy.

42

Coconut Quinoa

Kootu

(Lentils from South India)

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 315 kcal Fat 9.9 g Carbohydrates 42.5g Protein 16.2 g Cholesterol 0 mg Sodium 129 mg

Ingredients 1/2 C. red lentils 1/2 C. hulled, split pigeon peas (toor dal) 1/2 C. yellow split peas 2 C. water 2 tbsps vegetable oil 1 tsp mustard seed 4 leaves fresh curry leaves 1 carrot, peeled and diced

1 zucchini, sliced 1/4 C. frozen peas 1/4 tsp ground turmeric 1 tbsp crushed red pepper flakes salt to taste 1/4 C. grated fresh coconut

Directions 1. Get the following boiling: water, red lentils, slit peas, and pigeon peas. 2. Place a lid on the pot, set the heat to low, and let the contents gently cook for 35 mins. 3. At the same time stir fry your mustard seeds in veggie oil for 3 mins then add the carrots and curry leaves. 4. Cook the mix for 6 more mins before adding in the salt, zucchini, pepper flakes, peas, and turmeric. 5. Stir fry this mix for 7 mins then add the coconut, and cooked peas. 6. Enjoy.

Kootu

43

2 BEAN

Lentils

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 208 kcal Fat 4.7 g Carbohydrates 35.9g Protein 8.7 g Cholesterol 0 mg Sodium 298 mg

Ingredients 2 tbsps olive oil 1 large white onion, diced 1/2 C. dry lentils 2 cloves garlic, minced 3 tbsps curry powder 1 tsp ground cumin 1 pinch cayenne pepper 1 (28 oz.) can crushed tomatoes 1 (15 oz.) can garbanzo beans, drained and rinsed

1 (8 oz.) can kidney beans, drained and rinsed 1/2 C. raisins salt and pepper to taste

Directions 1. Stir fry our onions in oil then add the cayenne, curry, cumin, pepper, salt, and lentils. 2. Stir and heat this mix for 3 mins then add the: raisins, tomatoes, kidney beans, and garbanzos. 3. Set the heat to a low level and cook the mix for 65 mins with a gentle simmer. 4. Enjoy.

44

2 Bean Lentils

Easy

Lamb Korma (Indian Style)

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 301 kcal Fat 13.8 g Carbohydrates 17.4g Protein 28.1 g Cholesterol 80 mg Sodium 102 mg

Ingredients 2 1/4 lbs cubed lamb meat 4 tsps olive oil, divided 1 brown onion, diced 1 red potato, peeled and cubed 1/2 C. curry powder 1/2 C. water

1/3 C. coconut milk 1/3 C. drained canned chickpeas (garbanzo beans)

Directions 1. Get a bowl, combine: lamb and 2 tsps of olive oil. 2. Stir the mix to evenly coat the meat. 3. Now begin to stir fry your onions in 2 tbsps of olive for 12 mins then shut the heat and add the potatoes. 4. Begin to fry your lamb in a separate pot 1/4 at a time for about 7 mins for each batch. 5. Place the lamb once it is browned with the potatoes. 6. Continue frying your lamb in this manner until all of it is cooked then add it with the potatoes. 7. Add the curry to the lamb and potatoes mix, stir everything, then heat it all for 2 mins. 8. Now pour in some water and get everything boiling. 9. Set the heat to low, place a lid on the pot, and let the contents cook for 50 mins. 10. Stir in the chickpeas and coconut milk and cook everything for about 7 more mins. 11. Enjoy.

Easy Lamb Korma

45

SPICY

Lamb Curry

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 453 kcal Fat 30.4 g Carbohydrates 20.5g Protein 25.6 g Cholesterol 90 mg Sodium 90 mg

Ingredients 1/4 C. cooking oil 3 pods green cardamom 1 pod black cardamom 2 bay leaves 1 cinnamon stick 6 large onions, sliced thin 6 cloves garlic 1 (1/2 inch) piece fresh ginger root, peeled and julienned 2 tsps Kashmiri red chili powder

1 tsp ground cumin 1/2 tsp ground turmeric salt, to taste 2 tomatoes, pureed 2 lbs lamb chops, rinsed and patted dry 2 tbsps water 3 green chili peppers, halved lengthwise 1/4 C. cilantro leaves, for garnish

Directions 1. Stir fry the following in hot oil until fragrant: cinnamon stick, green and black cardamom, and bay leaves. 2. Now add in the ginger, garlic, and onions. 3. Set the heat to low and continue frying the contents until the onions are brown. 4. Now add your salt, chili powder, cumin, and turmeric. 5. Stir the mix then add in the tomatoes and continue cooking everything for 7 more mins. 6. Add the lamb into the pot and turn up the heat to a medium level. Stir fry everything for about 22 mins then add the some water over everything (only a small amount). 7. Place a lid on the pot and cook the mix for 17 more mins. Take off the cover and add the cilantro and chili peppers. 8. Turn up the heat to a high level and fry the contents for 4 more mins. 9. Enjoy.

46

Spicy Lamb Curry

Lamb

Burgers II

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 237 kcal Fat 15.8 g Carbohydrates 3.1g Protein < 20.1 g Cholesterol 76 mg Sodium 140 mg

Ingredients 1 lb ground lamb 3 green onions, minced 4 cloves garlic, minced 1 tbsp curry powder 1 tsp ground cumin

1/4 tsp dried red pepper flakes salt and pepper to taste

Directions 1. Get your grill hot then coat the grate with oil. 2. Get a bowl, combine: pepper, lamb, salt, green onions, red pepper, garlic, cumin, and curry powder. 3. Shape the mix into 4 burgers then cook the burgers on the grill for 6 mins per side. 4. Enjoy.

Lamb Burgers II

47

LAMB

in Pakistan

Prep Time: 35 mins Total Time: 2 hrs 5 mins Servings per Recipe: 6 Calories 489 kcal Fat 35.4 g Carbohydrates 16.1g Protein 28.1 g Cholesterol 88 mg Sodium 132 mg

Ingredients 4 dried red chili peppers (such as cayenne) 3 long, green fresh chili peppers (such as Indian Jwala) 1 tsp cumin seeds 1 tsp Kashmiri garam masala 1 (1 inch) piece fresh ginger root, peeled and grated 5 cloves garlic, crushed 1/4 C. dried unsweetened coconut 3 tomatoes, diced 6 tbsps vegetable oil 2 large onions, thinly sliced

2 lbs lamb meat, cut into 1 1/2-inch cubes salt to taste 1/2 tsp ground turmeric 1 C. plain yogurt 1/2 tsp saffron threads 20 whole blanched almonds 1/4 C. diced fresh cilantro

Directions 1. Puree the following: tomatoes, red chilies, grated coconut, green chilies, garlic, cumin, ginger, and masala. 2. Now begin to stir fry your onions, in veggie oil, in a large pot, for 7 mins. 3. Set the heat to low and continue stir frying everything for 12 more mins. 4. Add the chili puree and cook the mix for 4 mins. Then add in the salt and lamb. 5. Stir everything then cook the meat for 10 mins. 6. Now add: almonds, saffron and yogurt. 7. Stir the contents then set the heat to low and let the mix cook for 60 mins. 8. After 60 mins of simmering combine in the cilantro and curry. 9. Enjoy.

50

Lamb in Pakistan

Indian Style

Fried Chicken

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 1238 kcal Fat 96.3 g Carbohydrates 13.8g Protein 85.2 g Cholesterol 1340 mg Sodium 1430 mg

Ingredients 1 (4 lb.) whole chicken, cut into pieces 6 cloves garlic, chopped 4 tbsp oyster sauce

2 tbsp curry powder 1/2 C. vegetable oil

Directions 1. 2. 3. 4.

In a glass dish, mix together the oyster sauce, garlic and curry powder. Add the chicken pieces and coat it with the mixture generously. Cover and refrigerate for at least 1/2 hour. In a large skillet, heat the oil on medium-high heat and fry the chicken pieces for about 20-25 minutes 

Indian Style Fried Chicken

51

CURRY

Garlicky Chicken

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 484.3 Fat 23.9g Cholesterol 148.7mg Sodium 170.9mg Carbohydrates 28.5g Protein 36.2g

Ingredients 4 chicken drumsticks 4 chicken thighs Marinade 2 tsp curry powder 1 garlic clove, finely minced 1/2 tsp ground black pepper 1/2 tsp paprika

Coating 1 1/4 C. milk 1 C. flour oil, for frying

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

52

In a large baking dish, mix together all the marinade ingredients. Add the chicken pieces and coat them with the mixture generously. Cover and refrigerate to marinate for about 12 hours. Set your oven to 350 degrees F. Remove the baking dish from the refrigerator and place the milk and keep it aside for about 15-20 minutes. In a shallow dish, place the flour. Discard the milk from the marinade and coat the chicken pieces with the flour evenly. In a skillet, heat a little oil and fry the chicken pieces till golden brown. Transfer the chicken pieces into a baking dish and cook everything in the oven for about 35-40 minutes

Curry Garlicky Chicken

Moroccan

Chickpea Stew

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 476 kcal Carbohydrates 96.1 g Cholesterol 0 mg Fat 6.5 g Protein 15.7 g Sodium 1263 mg

Ingredients 1 tbsp olive oil 1 small onion, chopped 2 cloves garlic, minced 2 tsps ground cumin 2 tsps ground coriander 1/2 tsp cayenne pepper, or to taste 1 tsp garam masala 1/2 tsp curry powder 1 pinch salt 3 potatoes, cut into 1/2-inch cubes

1 (14.5 ounce) can diced tomatoes, undrained 1 C. tomato sauce 1 C. golden raisins water, or enough to cover 1 (14.5 ounce) can chickpeas, drained and rinsed 1 bunch kale, ribs removed, chopped 1/2 C. chopped fresh cilantro

Directions 1. Cook onions and garlic in hot oil for about 7 minutes before adding garam masala, salt, cayenne pepper and curry powder into it. 2. Cook for another one minute before adding potatoes, raisins, tomato sauce and some finely sliced tomatoes into it. 3. Pour water into everything before cooking it over medium heat for 15 more minutes. 4. Now add chickpeas and kale into this mixture, and cook it over low heat for an additional three minutes. 5. Sprinkle some cilantro over this prepared stew before serving.

Moroccan Chickpea Stew

53

MOROCCAN

Potato Bean Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 198 kcal Carbohydrates 25.9 g Cholesterol 8 mg Fat 8.1 g Protein 6.7 g Sodium 1167 mg

Ingredients 6 C. water 1 (15 ounce) can kidney beans 3 tbsps olive oil 2 onions, chopped 2 potatoes, peeled and cubed 3 tbsps chicken bouillon powder 1/2 tsp ground turmeric 1/2 tsp ground black pepper 1/2 tsp ground white pepper 1/2 tsp cayenne pepper(optional)

2 tsps curry powder 2 tbsps soy sauce 1/2 C. whole milk 1/2 C. half-and-half 1/2 C. dry potato flakes 1/4 C. chopped green onions

Directions 1. Bring the mixture of white beans and water to a boil before turning the heat down to low and cooking it for another 15 minutes. 2. Now cook onions in hot olive oil until brown. 3. Put potatoes, fried onions, turmeric, black pepper, chicken soup base, cayenne pepper, curry powder, white pepper, and soy sauce into the beans, and cook for another 15 minutes or until you see that the potatoes are tender. 4. At last, put whole milk, half and half cream, and instant potato flakes into it before bringing all this back to boil. 5. You can garnish this soup with green onions and some chopped chives. 6. Serve.

54

Moroccan Potato Bean Soup

Moroccan

Meat Pie

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 569 kcal Carbohydrates 49.2 g Cholesterol 65 mg Fat 31.6 g Protein 22.6 g Sodium 1159 mg

Ingredients 1 sweet potato, diced 1 1/4 C. water 1/4 yellow onion, chopped 3 cloves garlic, minced 1 (.87 ounce) package dry brown gravy mix 1/2 tsp ground cumin 1/2 tsp ground cinnamon 1/2 tsp curry powder 1/2 tsp ground ginger

1/2 tsp ground black pepper 1/2 tsp ground turmeric 1/2 tsp salt 1 C. shredded leftover pot roast 1/2 C. peas 1/2 C. frozen corn 1 frozen deep-dish pie crust 1/2 C. crumbled feta cheese

Directions 1. Set your oven at 400 degrees F before doing anything else. 2. Cook sweet potato in boiling water for about 15 minutes at medium heat. 3. Now bring the mixture of onion, garlic and water to boil, and after turning the heat down to low, cook for five minutes or until the onion softens up. 4. Now add gravy mix, cumin, peas, ginger, black pepper, turmeric, salt leftover pot, cinnamon, roast, sweet potatoes, curry powder and corn into the pan, and cook for five minutes before pouring this into the pie crust. 5. Put some cheese over it before baking it for about 25 minutes or until the top start to turn golden brown in color.

Moroccan Meat Pie

55

HONEY

Mustard and Curry Chicken

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 514 kcal Fat 32.9 g Carbohydrates 24g Protein 31.3 g Cholesterol 138 mg Sodium 709 mg

Ingredients 1 (3 lb) whole chicken, cut into pieces 1/2 C. butter, melted 1/2 C. honey 1/4 C. prepared mustard

1 tsp salt 1 tsp curry powder

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees before doing anything else. Get a bowl, mix: curry, melted butter, salt, honey, and mustard. Enter your chicken into a casserole dish and then top everything with all the honey sauce. Cook the chicken in the oven for 80 mins. While the chicken is cooking baste it every 10 mins. Enjoy.

56

Honey Mustard and Curry Chicken

Indian Style

Chicken III (Makhani) (Slow Cooker)

Prep Time: 15 mins Total Time: 4 hrs 30 mins Servings per Recipe: 6 Calories 480 kcal Fat 33.3 g Carbohydrates 17.2g Protein 30.6 g Cholesterol 103 mg Sodium 442 mg

Ingredients 2 tbsps butter 2 tbsps vegetable oil 4 large skinless, boneless chicken thighs, cut into bite-sized pieces 1 onion, diced 3 cloves garlic, minced 2 tsps curry powder 1 tbsp curry paste 2 tsps tandoori masala 1 tsp garam masala

1 (6 oz.) can tomato paste 15 green cardamom pods 1 C. low-fat plain yogurt 1 (14 oz.) can coconut milk salt to taste

Directions 1. Stir fry your garlic, onions, and chicken in veggie oil and butter for 12 mins then add in: tomato paste, curry powder and paste, garam masala, and tandoori masala. 2. Cook and stir fry, the mix for 3 mins until smooth, then add everything into your slow cooker. 3. Add in: yogurt, cardamom, and coconut milk as well as pepper and salt to the mix and cook everything for 8 hrs on low. 4. Enjoy with basmati rice.

Indian Style Chicken III

57

THAI STYLE

Chicken

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 596 kcal Fat 44.8 g Carbohydrates 14.3g Protein 41 g Cholesterol 114 mg Sodium 1207 mg

Ingredients 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced 4 cloves garlic, chopped 1 (4 inch) piece fresh ginger root, chopped 4 C. chicken broth 1 tbsp vegetable oil 2 1/2 lbs skinless, boneless chicken thighs, cut into chunks 12 oz. fresh white mushrooms, quartered

2 tsps red curry paste 3 tbsps fish sauce 1 lime, juiced 2 (14 oz.) cans coconut milk 1 red onion, sliced 1/2 bunch cilantro, roughly chopped 1 lime, cut into wedges, for serving 1 fresh jalapeno pepper, sliced into rings

Directions 1. 2. 3. 4.

Get the following boiling: broth, lemon grass, ginger, and garlic. Set the heat to a low level and cook for 35 mins. Drain out the broth and place everything to the side, throw away the other contents. Get a big pot and stir fry your chicken for 7 mins in veggie oil then add the mushrooms and fry for 7 more mins. 5. Now add: lime juice, curry paste, and fish sauce. 6. Add the broth as well as the coconut milk. 7. Get everything boiling, then lower the heat, and gently cook for 22 mins. 8. Remove any excess oils then add in the onions and cook for 7 more mins. 9. Shut the heat and top the contents with some cilantro. 10. Serve the soup with some jalapenos, more cilantro, and lime pieces. 11. Enjoy. 60

Thai Style Chicken

Arabic Style Chicken

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 6 Calories 331 kcal Fat 19.7 g Carbohydrates 3.6g Protein 29.8 g Cholesterol 106 mg Sodium 95 mg

Ingredients 1 tsp olive oil 1 C. sliced onion 2 1/2 lbs skinless, boneless chicken thighs 1 tbsp garam masala 1/2 tsp curry powder 1/2 C. red wine

2 tbsps red wine vinegar 1 C. fat-free, reduced-sodium chicken broth

Directions 1. Stir fry your onions in olive oil for 9 mins then place them to the side. 2. Turn up the heat and top your chicken with some curry and masala before laying it in the pan and browning it for 5 mins. 3. Now flip the chicken and cook it for 5 more mins. 4. Add in the wine and vinegar and cook for 2 mins before scraping the bottom of the pan. 5. Add the broth and onions and get everything boiling. 6. Once it is boiling place a lid on the pot, set the heat to low, and let the contents gently simmer for 22 mins. 7. Enjoy.

Arabic Style Chicken

61

EASY

Hummus Thai Style

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 142 kcal Carbohydrates 13.8 g Cholesterol 0 mg Fat 9.4 g Protein 3.9 g Sodium 315 mg

Ingredients 1/4 cup coconut oil 2 large cloves garlic, very thinly sliced 2 cups cooked garbanzo beans 1/4 cup fresh lime juice 1/4 cup peanut butter 1/4 cup coconut milk 1/4 cup sweet chili sauce 1/4 cup minced lemon grass 1/4 cup minced fresh Thai basil leaves 1 tbsp grated fresh ginger 2 tsps green curry paste

1 jalapeno pepper, minced 1/2 tsp salt 1 pinch cayenne pepper(optional) 1 pinch chili powder (optional)

Directions 1. Cook garlic in hot coconut oil for about one minute and transfer it to a bowl. 2. Put cooled garlic mixture, lime juice, coconut milk, chili sauce, lemon grass, basil, ginger, curry paste, garbanzo beans, jalapeno pepper, salt, peanut butter, cayenne pepper and chili in a blender and blend it until you find that it is smooth. 3. Serve.

62

Easy Hummus Thai Style

Super Easy

Coconut Soup ThaiStyle

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 314 kcal Carbohydrates 17.2 g Cholesterol 86 mg Fat 21.6 g Protein 15.3 g Sodium 523 mg

Ingredients 1 pound medium shrimp - peeled and deveined 2 (13.5 ounce) cans canned coconut milk 2 cups water 1 (1 inch) piece galangal, thinly sliced 4 stalks lemon grass, bruised and chopped 10 kaffir lime leaves, torn in half 1 pound shiitake mushrooms, sliced 1/4 cup lime juice 3 tbsps fish sauce 1/4 cup brown sugar

1 tsp curry powder 1 tbsp green onion, thinly sliced 1 tsp dried red pepper flakes

Directions 1. Cook shrimp in boiling water until tender. 2. Put coconut milk, water, lime leaves, galangal and lemon grass in a large sized pan and heat it up for about 10 minutes before transferring the coconut milk into a new pan, while discarding all the spices. 3. Heat up shiitake mushrooms in the coconut milk for five minutes before adding lime juice, curry powder, brown sugar and fish sauce into it. 4. When you want to serve it, heat up the shrimp in this soup for some time before pouring this into serving bowls.

Super Easy Coconut Soup Thai-Style

63

CURRY

Thai Inspired Chicken with Pineapple

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 623 kcal Carbohydrates 77.5 g Cholesterol 20 mg Fat 34.5 g Protein 20.3 g Sodium 781 mg

Ingredients 2 cups uncooked jasmine rice 1 quart water 1/4 cup red curry paste 2 (13.5 ounce) cans coconut milk 2 skinless, boneless chicken breast halves - cut into thin strips 3 tbsps fish sauce 1/4 cup white sugar 1 1/2 cups sliced bamboo shoots, drained 1/2 red bell pepper, julienned

1/2 green bell pepper, julienned 1/2 small onion, chopped 1 cup pineapple chunks, drained

Directions 1. Bring the mixture of rice and water to boil before turning the heat down to low and cooking for 25 minutes. 2. Add coconut milk, bamboo shoots, chicken, sugar and fish sauce to the mixture of curry paste and 1 can coconut milk in a pan before bringing all this to boil and cooking for 15 minutes. 3. Into this mixture, add red bell pepper, onion and green bell pepper, and cook all this for ten more minutes or until you see that the peppers are tender. 4. Add pineapple after removing from heat and serve this on top of cooked rice.

64

Curry Thai Inspired Chicken with Pineapple

BBQ

Chicken Thai Style

Prep Time: 15 mins Total Time: 4 hrs 45 mins Servings per Recipe: 4 Calories 564 kcal Carbohydrates 52.4 g Cholesterol 230 mg Fat 19.3 g Protein 46.3 g Sodium 375 mg

Ingredients 1 bunch fresh cilantro with roots 3 cloves garlic, peeled 3 small red hot chili peppers, seeded and chopped 1 tsp ground turmeric 1 tsp curry powder 1 tbsp white sugar

1 pinch salt 3 tbsps fish sauce 1 (3 pound) chicken, cut into pieces 1/4 cup coconut milk

Directions 1. At first you need to set a grill or grilling plate to medium heat and put some oil before starting anything else. 2. Put minced cilantro roots, salt, leaves, chili peppers, curry powder, turmeric, sugar, fish sauce, garlic in a blender and blend until you see that the required smoothness is achieved. 3. Combine this paste and chicken in large bowl, and refrigerate it for at least three hours for margination. 4. Cook this on the preheated grill for about 15 minutes each side or until tender, while brushing it regularly with coconut milk. 5. Serve. 6. NOTE: Adjust grilling times accordingly if using a grilling plate instead of a conventional grill.

BBQ Chicken Thai Style

65

CHICKEN

Curry I

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 500 kcal Carbohydrates 22.1 g Cholesterol 58 mg Fat 36.1 g Protein 25.8 g Sodium 437 mg

Ingredients 1 tbsp olive oil 3 tbsps Thai yellow curry paste (such as Mae Ploy®) 1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces 2 (14 ounce) cans coconut milk 1 cup chicken stock 1 yellow onion, chopped

3 small red potatoes, cut into cubes, or as needed 3 red Thai chili peppers, chopped with seeds, or more to taste 1 tsp fish sauce

Directions 1. Mix curry paste in hot oil before adding chicken and coating it well. 2. Add 1 can coconut milk and cook it for five minutes before adding the rest of the coconut milk, onion, potatoes, chicken stock and chili peppers into it and bringing all this to boil. 3. Turn the heat down to low and cook for 25 minutes or until the potatoes are tender. 4. Add fish sauce into before serving. 5. Enjoy.

66

Chicken Curry I

Chicken

Curry II

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 621 kcal Carbohydrates 86.7 g Cholesterol 91 mg Fat 19.4 g Protein 35.2 g Sodium 316 mg

Ingredients 1 tbsp canola oil 2 tbsps green curry paste 1 pound boneless skinless chicken breasts, cut into bite-size pieces 1 small onion, thinly sliced 1 red pepper, cut into thin strips, then cut crosswise in half

1 green pepper, cut into thin strips, then cut crosswise in half 4 ounces cream cheese, cubed 1/4 cup milk 1/8 tsp white pepper 2 cups hot cooked long-grain white rice

Directions 1. Combine curry paste and hot oil before adding chicken and onions. 2. Cook this for about 8 minutes before adding green and red peppers, and cooking for another five minutes. 3. Now add cream cheese, white pepper and milk, and cook until you see that the cheese has melted. 4. Serve this on top of rice. 5. Enjoy.

Chicken Curry II

67

A THAI

Soup of Veggies

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 5 Calories 310 kcal Carbohydrates 22.9 g Cholesterol 55 mg Fat 22.4 g Protein 8.5 g Sodium 147 mg

Ingredients 1/4 cup butter 6 tomatoes, peeled and quartered 3 zucchini, cut into chunks 1 yellow onion, cut in half and quartered 1 red bell pepper, chopped 3 cloves garlic, roughly chopped 1/4 cup chopped fresh cilantro leaves 1 tbsp chopped fresh basil (preferably Thai basil) 1 tbsp lime juice 1 pinch salt

2 1/2 cups milk 3 tbsps coconut butter 1 tbsp curry powder 1/4 tsp ground turmeric 1/4 tsp ground ginger 1/8 tsp ground cumin 1 bay leaf 5 tbsps heavy whipping cream (optional)

Directions 1. Cook tomatoes, zucchini, onion, garlic, cilantro, red bell pepper, basil, lime juice, and salt in hot butter for about 25 minutes before transferring it to a blender and blending it until the required smoothness is achieved. 2. Cook milk, curry powder, turmeric, ginger, coconut butter, cumin, and bay leaf in the same pan for about 5 minutes or until you see that coconut butter has melted. 3. At the very end, add blended vegetables into it and cook for five more minutes. 4. Garnish with heavy cream before serving.

70

A Thai Soup of Veggies

Chicken

Burgers ReImagined From Thailand

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 612 kcal Carbohydrates 50.9 g Cholesterol 80 mg Fat 35.4 g Fiber 2g Sodium 859 mg

Ingredients 1 cup mayonnaise 1/4 cup flaked coconut, finely chopped 1 tbsp chopped fresh mint 2 pounds ground chicken 2 1/2 cups panko bread crumbs 1/2 cup Thai peanut sauce 2 tbsps red curry paste 2 tbsps minced green onion 2 tbsps minced fresh parsley 2 tsps soy sauce

3 cloves garlic, minced 2 tsps lemon juice 2 tsps lime juice 1 tbsp hot pepper sauce 8 hamburger buns, split and toasted

Directions 1. At first you need to set a grill or grilling plate to medium heat and put some oil before starting anything else. 2. Refrigerate a mixture of mayonnaise, mint and coconut for one hour. 3. Combine ground chicken, Thai peanut sauce, curry paste, parsley, soy sauce, garlic, lemon juice, green onion, panko crumbs, lime juice, and hot pepper sauce in large sized bowl. 4. Cook this on the preheated grill for about 8 minutes each side or until tender. 5. Serve this with toasted bun. 6. NOTE: Adjust grilling times accordingly if using a grilling plate instead of a conventional grill.

Chicken Burgers Re-Imagined From Thailand

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EASY

Coconut Soup

Prep Time: 35 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 375 kcal Fat 33.2 g Carbohydrates 9.4g Protein 13.7 g Cholesterol 89 mg Sodium 1059 mg

Ingredients 1 tbsp vegetable oil 2 tbsps grated fresh ginger 1 stalk lemon grass, minced 2 tsps red curry paste 4 C. chicken broth 3 tbsps fish sauce 1 tbsp light brown sugar 3 (13.5 oz.) cans coconut milk

1/2 lb fresh shiitake mushrooms, sliced 1 lb medium shrimp - peeled and deveined 2 tbsps fresh lime juice salt to taste 1/4 C. chopped fresh cilantro

Directions 1. Stir fry your curry paste, lemongrass, and ginger in oil for 2 mins then add in the broth while continuing to stir everything. 2. Add in the brown sugar and fish sauce and let the contents gently boil for 17 mins. 3. Now add the mushrooms and the coconut milk. 4. Continue cooking everything for 7 more min. 5. Then combine in the shrimp and let the fish cook for 7 mins until it is fully done. 6. Now add some cilantro, salt, and lime juice. 7. Enjoy.

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Easy Coconut Soup

Chicken

Burgers ReImagined From Thailand

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 612 kcal Carbohydrates 50.9 g Cholesterol 80 mg Fat 35.4 g Fiber 2g Sodium 859 mg

Ingredients 1 cup mayonnaise 1/4 cup flaked coconut, finely chopped 1 tbsp chopped fresh mint 2 pounds ground chicken 2 1/2 cups panko bread crumbs 1/2 cup Thai peanut sauce 2 tbsps red curry paste 2 tbsps minced green onion 2 tbsps minced fresh parsley 2 tsps soy sauce

3 cloves garlic, minced 2 tsps lemon juice 2 tsps lime juice 1 tbsp hot pepper sauce 8 hamburger buns, split and toasted

Directions 1. At first you need to set a grill or grilling plate to medium heat and put some oil before starting anything else. 2. Refrigerate a mixture of mayonnaise, mint and coconut for one hour. 3. Combine ground chicken, Thai peanut sauce, curry paste, parsley, soy sauce, garlic, lemon juice, green onion, panko crumbs, lime juice, and hot pepper sauce in large sized bowl. 4. Cook this on the preheated grill for about 8 minutes each side or until tender. 5. Serve this with toasted bun. 6. NOTE: Adjust grilling times accordingly if using a grilling plate instead of a conventional grill.

Chicken Burgers Re-Imagined From Thailand

73

MANGO

Curry Thai Chicken and Rice

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 669 kcal Fat 26.3 g Carbohydrates 90.5g Protein 22.6 g Cholesterol 32 mg Sodium 1785 mg

Ingredients 3 C. water 1 1/2 C. jasmine rice 1 tsp salt 3 skinless, boneless chicken breast halves 1/2 C. soy sauce 1 tbsp water, or as desired 1 (14 oz.) can coconut milk

1 C. white sugar 2 tbsps curry powder 1 mango - peeled, seeded, and diced 2 C. clover sprouts, or to taste 1 C. finely chopped cashews 1 bunch fresh cilantro, finely chopped 4 green onions, chopped

Directions 1. Get your rice boiling in water with some salt. 2. Once the mix is boiling set the heat to low, place a lid on the pot, and let the rice cook for 17 mins. 3. Now shut the heat and let everything stand for 7 mins. 4. Over heat, in a separate pot, combine your soy sauce, chicken, and 1 tbsp of water. 5. Place a lid on the pot and let the chicken cook for 22 mins. 6. Flip the chicken a few times so it cooks evenly then dice the meat into cubes. 7. Now get the following boiling in a separate pot: curry powder, coconut milk, and sugar. 8. Once the mix is boiling set the heat to low, add in the mango, and let the mix gently simmer for 7 mins. 9. Place you rice in a serving dish, and layer the following over each serving: chicken, sprouts, green onions, cashews, and cilantro. 10. Top everything with your curry sauce. 11. Enjoy.

74

Mango Curry Thai Chicken and Rice

Southeast

Asian Chicken Curry

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 4 Calories 690 kcal Fat 41.2 g Carbohydrates 47.3g Protein 38.1 g Cholesterol 73 mg Sodium 1221 mg

Ingredients 2 tbsps vegetable oil 3 tbsps curry paste 1 (3/4 inch thick) slice ginger, minced 1 1/4 lbs skinless, boneless chicken breast meat - cubed 3 tbsps brown sugar 3 tbsps fish sauce 3 tbsps tamarind paste

1/3 C. peanut butter 3 C. peeled, cubed potatoes 1 (13.5 oz.) can coconut milk 3 tbsps fresh lime juice

Directions 1. Begin to stir fry your ginger and curry paste in veggie oil for 3 mins then add in the chicken and fry everything for 5 mins. 2. Now combine in: the coconut milk, brown sugar, potatoes, fish sauce, peanut butter, and tamarind. 3. Get everything boiling, place a lid on the pot, set the heat to low, and let the mix cook for 22 mins, until the chicken is fully done and the potatoes are soft. 4. Now stir in your lime juice and let the contents cook for 6 more mins. 5. Enjoy.

Southeast Asian Chicken Curry

75

SPRING ROLL

Noodle Salad with Shrimp

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 2 Calories 485.4 Cholesterol 214.5mg Sodium 1602.7mg Carbohydrates 54.0g Protein 27.3g

Ingredients

Directions

For Shrimp: 1 tsp red curry paste 1 tsp vegetable oil 1 tsp sugar Pinch of salt 3/4 lb shrimp, peeled and deveined Cooking oil, as required For Dressing: 1 tbsp fresh gingerroot, minced 2 tbsps sugar 3 tbsps fresh lime juice 2 tbsps vegetable oil 2 tsps chili-garlic sauce 2 tsps fish sauce For Salad: 2-oz. dry rice noodles 1/2 C. cucumber, seeded, halved lengthwise and sliced thinly 1/2 C. carrot, peeled and julienned 1/2 C. red bell pepper, seeded and chopped 1/2 C. fresh bean sprouts 3 C. iceberg lettuce, torn 1/4 C. fresh mint leaves, chopped 1/4 C. fresh cilantro, chopped

1. For the shrimp in a large bowl, mix together all the ingredients except cooking oil and refrigerate to marinate for about 15 minutes. 2. For the dressing in a bowl, add the dressing ingredients and beat till well combined and keep aside. 3. In a large bowl of boiling water, add the noodles for about 3-4 minutes or till soft. 4. Drain the noodles and rinse under cold water and transfer into a large bowl. 5. Add vegetables and stir to combine. 6. In a large skillet, heat cooking oil on medium-high heat and sear the shrimp for about 5 minutes or till done. 7. For serving, place noodles mixture into serving plates evenly and top with shrimp. 8. Drizzle with dressing and serve with the topping of chopped peanuts and fried wonton wrapper strips.

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Spring Roll Noodle Salad with Shrimp

Kerala

Inspired Popcorn

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 627 kcal Fat 45.9 g Carbohydrates 51.8g Protein 8.2 g Cholesterol 0 mg Sodium 806 mg

Ingredients 3 tbsp coconut oil 2 cloves garlic, chopped 1/4 tsp ground turmeric 1/4 tsp curry powder 1/4 tsp cumin

2 dashes hot sauce 1 gallon popped popcorn

Directions 1. 2. 3. 4. 5.

In a heatproof bowl, add the popcorn. In a small pan, melt the coconut oil on medium heat. Stir in the spices and cook, covered for about 1 minute. Reduce the heat to low and simmer for about 1 minute. Stir in the hot sauce and immediately place everything over the popcorn and stir to combine.

Kerala Inspired Popcorn

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