Sweet & Spicy

 

Anyone who knows me knows I live for curry. It's warm, sweet and full flavored and it's my go to flavor profile when I'm craving something comforting. I think it's a spice and cooking method that everyone can grow to love, if you haven't already. 

Did you know that curry powder is a British invention? It's a mix of coriander, turmeric, cumin, fenugreek, and red pepper. Some powders can have slight variations, but that's usually it. When I get a curry powder from the store, I buy mine from a little Indian store near my home. I can even ask them to mix their own blend, but that's kind of expensive. I add a little pinch of cinnamon to the curry mix when I'm making root vegetables or spicy curries. From deviled eggs, to spiced cauliflower or chickpea snacks, curry is awesome. 

Check out some of my new favorite curry options. 

This next recipe comes from Healthy Food for Living magazine. It's a great twist on the traditional potato salad. With Easter coming up, this might be a great choice for you and your celebration dinner. 

Curried Sweet Potatoes
1 lb sweet potatoes (about 2 medium), peeled and chopped into 1-inch pieces
1/2 cup 2% plain Greek yogurt, if dairy free use So Delicious coconut based yogurt
2 Tbsp mango chutney
1 tsp curry powder
1/4 cup raisins
1/4 cup chopped green onions or chives, plus more for garnish
Kosher salt, to taste
Toasted cashews, optional

Place cubed potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat. Cook until the potatoes are tender but not mushy, about 10-15 minutes. Drain cooked potatoes.
While potatoes are draining, stir together the remaining ingredients in a large bowl. While the potatoes are still warm, add them to the dressing ingredients and stir gently to evenly coat the potatoes.
Chill in the refrigerator, it makes it taste so much better.  
Think about topping the potatoes with chopped pecans, spicy curry chickpeas or diced egg.



Sweet Potato Coconut Curry Soup

1 small package of butternut squash, you can use frozen
1 large sweet potato, peeled and chopped
1 tablespoon olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 oz. ginger, minced
1 1/2 tablespoons curry powder
1 cup vegetable broth (I used 1 tsp gluten free granules in 1 cup water)
15 oz. whole can coconut milk
salt and pepper
Serve with spinach leaves mixed in at the end

In a large pot add oil and onion and saute until tender. Add curry powder and let it toast with the garlic until it smells aromatic. Add ginger, cubed potato and squash, salt and pepper. Let the veggies cook for about 3 minutes and then add broth and coconut milk. Cook on a low simmer until the potato and squash is tender. When you go to serve the yumminess, add fresh spinach leaves on the bottom of the bowl before spooning in your soup. 

You can also drop all ingredients into a crock pot and cook on high for 3 hours. If you're not worried about the potatoes and squash losing their shape and becoming slightly pureed, it's a great easy method to cook this soup. 

This next recipe is a favorite. I am in the process of testing a paleo wrap as the fried samosa instead of the traditional wonton or phyllo dough. I'll post it with photos when I perfect it. In the meantime, for those of you that can't wait for gluten free/paleo use traditional phyllo or a wonton wrapper. You can also make the filling and serve it inside a paleo wrap or up on a piece of toasted gluten free bread. 


Indian Samosa

2 cups boiled and cubed potatoes ( I used russets and half of a sweet potato) use what you want that makes sense. You want a potato that is good for mashing
1/4 cup cooked green peas
1-1 1/2 tsp curry powder (taste it)
1/2 tsp salt
1 heaping tablespoon of  chopped golden raisins (you can also use apricots or dates)
1/4 tsp Red chili powder
1/4 tsp Ginger paste from the jar
1 package of wonton wrappers

Mix all ingredients in a large bowl. Watch the video below.

This is a really great video on how to roll the samosa 
https://www.youtube.com/watch?v=4alDsqqTlFk

Fry your samosas in oil, or even better, brush with melted coconut oil and bake in the oven until golden. I like this method better personally because it gives the wonton a more even cooking and browning. You'll need to flip the samosa over in the oven half way through, usually about 6-8 minutes on each side. 

Dip your samosas in mango chutney or a cilantro or peanut satay sauce. I mixed up a peanut sauce and a mint sauce that I feel are pretty yummy. You can also dip them in the curry dressing for the beets listed above.


Savory peanut sauce
1 tablespoon hoisin sauce (lee kum kee has a great GF version)
3/4 cup peanut butter
1/4 cup tamari sauce/soy
Hot water
Chopped peanuts for garnish

Fresh Mint Sauce

1 cup mint leaves
1/2 cup cilantro leaves
1 tablespoon fresh or jarred ginger
1/2 lime, juiced, plus more to taste
About 1/4 cup water
Salt and freshly ground black pepper
1 tablespoon vegetable oil or olive oil
1 teaspoon prepared brown mustard