Cauliflower is readily available year-round, but it really peaks in the Fall. This cruciferous vegetable offers loads of health benefits; it's considered fantastic medicine for breast cancer survivors. The dish also uses nutty, delicious, and surprisingly healthy coconut oil, which raises your good cholesterol (the HDLs). And just like with the curry powder used in the recipe, a little coconut oil goes a long way — you only need one tablespoon of each. Curry cauliflower proves to be a warming side for fragrant Fall Supper, but I can't help but start snacking on it as soon as soon as it's out of the oven. Ready for a taste? Keep reading for the recipe!
Ever wonder why cultures in intensely hot areas — think India, Southeast Asia, and South America — usually favor foods with a major kick to them? Well, as it turns out, spicy food can actually help cool your body down — so the next time you're dying of heat, sit down to a sizzling bowl of spicy goodness! Is your mind blown yet? We'll keep going. Eating spicy food also helps the body rev up metabolism and release oh-so-good-for-you endorphins. More reasons that you'll just have to try these six hotter-than-hot recipes and find out for yourself.
I recently came across this recipe for Zucchini Chickpea Tomato Curry from Dreena Burton's cookbook Eat, Drink, & Be Vegan, and I knew it was the punch of flavor I was looking for. The zucchini, yams, and tomato complemented each other perfectly. And although I hadn't used all these recipe ingredients before, namely turmeric or fenugreek, it was a great crash course in using new spices to give vegan dishes life. I paired the dish with some easy brown rice and a crusty slice of flaxseed toast for some dipping.
Keep reading to see this Indian-inspired recipe for an easy curry.
Kick-start your week with a healthy quinoa recipe courtesy of reader CheesePlease.
Love Quinoa? Try using it in a Thai-style green curry! Quinoa is more sophisticated than brown rice and nicely balances the savory flavors of the coconut milk-based curry.
We know you're huge fans of Trader Joe's. Here, resident vegan girla shares her recipe for Thai green curry chickpea burritos. All of the ingredients can be found at your local Trader Joe's.
When we were visiting my sister in Northern California recently, she made us these fabulous burritos. The ingredients are from Trader Joe’s, so I was sure to pick the items up before returning to Trader Joe’s-less Colorado. Taste of Thai makes a green curry paste that could be substituted in with some coconut milk. However, a sub for the Cumin and Chickpea mix also required for the recipe was hard to locate. So if you’re lucky enough to live near a Trader Joe’s, or have a generous relative to send you TJ loot, this recipe is for you. Are you listening, sis?
I call this "weeknight" curry because there are about a million things you can do to make this more authentic or better, but frankly when I'm cooking this staple after working for ten hours and an hour long workout, I don't feel like running to the grocery store to pick up a bunch of ingredients. This is a recipe based on things you can keep in your freezer/cabinet for a long time.
If you're running to the store anyways, I'd add fresh basil (preferably Thai basil), fresh cilantro, lemongrass, and you could do fresh veggies although it turns out pretty well with the frozen veggies.
If you're in the mood for curry, but don't have the time to make the spicy sauce from scratch, you're in luck! This yummy curried rice dish uses curry powder for a shortcut and is jazzed up with plump shrimp.
Feel free to sub out the carrots with whatever veggies you have on hand and add some peppers if you want to up the hot factor. For the hearty, no-fuss recipe keep reading.
I've always hated the end of August. The weather is inevitably gorgeous, but you can't enjoy it because you have to go back to school or work. In times like these, one shouldn't be bothered with long, complicated cooking preparations. Instead, use leftover chicken or precooked breasts from the store to throw together a quick chicken salad. To make the standby more exciting, stir in curry powder and stuff inside a pita half. This recipe is highly adaptable; use whatever dried fruit and crunchy vegetables float your fancy. Just be sure to keep things simple.
Learn the method after the jump.
I've developed a newfound love for bike riding. To celebrate my hobby, I'm inviting some friends to join me for an afternoon bike ride. When we arrive back at my house, we'll enjoy a leisurely mid-Summer meal on the patio. Since I'm spicing things up with a new activity, I'm serving an equally exotic Indian-inspired meal. We'll unwind with red-lentil dal and crunchy pita chips. While we savor this snack, I'll throw some marinated tandoori-style chicken drumsticks on the grill. This finger-licking-good chicken will be served at the table with a curried couscous salad with roasted vegetables, peach chutney, and cilantro yogurt. The salad and dip can be made before the bike ride.
Interested in these savory recipes? Here they are.
- Alinea has been named the seventh best restaurant in the world.
- Alinea has been named the seventh best restaurant in the world. Huffington Post Food
- Tips for dealing with dinner party dramas. — The Atlantic
- Must make: asparagus salsa with ricotta ravioli. — Hands on Gourmet
- Learn the proper way to frost a cake. — Chow
- Curry leaves provide fresh Indian flavor. — The Epi-Log
- Everything you need to know about Carménère. — Eat Me Daily
- How to toast spices. — Serious Eats
- Great ideas for hosting a contemporary urban baby shower that's not overly babyish. — Hostess With the Mostess
- Ruth Reichl follows @RuthBourdain on Twitter.— Eater
- BBQ master Adam Perry Long discusses his new cookbook and restaurant. — Grub Street NY
Source: Flickr User xmatt