Nick's Golden Curry (picture coming soon)

From guest chef Nick Ellington

Approximately four servings


1 large sweet onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 cup sliced white mushrooms
6 tbsp coconut oil (approximate)
1 tbsp
Golden Paste (or amount to suit--see note below)
2 cups cooked rice (1 cup raw)
1/2 cup sour cream
3/4 cup light cream or whole milk (substitute non-dairy milk if desired)
2 tbsp curry powder (original recipe used McCormick's "Red Curry Powder")
Sprinkle of seasoned salt and black pepper
4 tbsp soy sauce or tamari
2 tsp (approximately 1/2 tbsp) chili powder

Method: Heat oil on medium until hot. Cook onions on medium high heat for about five minutes, until soft. Add green pepper and cook for another five minutes. Add mushrooms, and the other ingredients except the rice and Golden Paste. Combine well and heat through, about ten minutes on low to medium heat. Stir in the Golden Paste. Serve over hot rice.

Note: You can adjust the amount of Golden Paste to accommodate the amount you typically have at one time. Since the recipe makes approximately four servings, use the amount that would be four times your usual "dose."

Variations: add 1/2 cup golden raisins or a pinch of cumin

1/2 cup tamari or soy sauce (or to taste)
3/4 cup peanut sauce
1/4 cup coconut oil
1/2 large white onion, chopped
1 red pepper, chopped coarsely
1 head broccoli, separated into florets
1/2 pound white mushrooms, sliced
1 lb. tempeh, coarsely chopped
2 tsp
Golden Paste
1 cup rice cooked in 2 cups water

Mix oil, peanut sauce and soy sauce in wok or frying pan. Add tempeh and cook on medium until mostly cooked through, about five minutes, stirring constantly. Add the vegetables, lower the heat to low/medium, and cook for ten minutes, stirring as needed to keep from sticking. Cover and cook on the lowest setting for another 15-20 minutes, to blend the flavors. Stir in the Golden Paste, and serve over rice. Makes at least four to six servings, depending on your diners' appetites and whatever else you include with it (a green salad would be the perfect accompaniament.

Variations: This is one of those dishes that will taste great with almost any combination of vegetables. You could substitute sliced spring onions for the chopped onion, add green pepper or substitute it for the red bell pepper, add a bit of hot red pepper, add pineapple or mango, whatever floats your boat. For a non-vegetarian version, use ground beef or chopped cooked chicken.

Your IP Address is:
Copyright © 2018 New Naturals Organic Spices. Powered by Zen Cart