Tag Archives: curry

Left over Delight: Lamb Curry

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Being that we had almost half a leg of lamb left over from Easter, and being sick of eating lamb sandwiches, I decided to turn it into something completely different. This lamb curry was absolutely delicious and such a nice way to use left overs. I’m sure it would be good with a left over roast, too!

Ingredients:

2 c. cooked lamb, cut into tiny chunks

2 T. butter

1/2 onion

2 cloves garlic

1 T. minced ginger

2 T. curry powder

1/4 t. dried thyme

1 c. chicken broth

2 Roma tomatoes, chopped

1/4 c. tomato sauce

1/2 bag chopped spinach

Directions:

In a food processor, puree the onion, garlic and ginger.

Heat the butter in a frying pan. Add the pureed onion mixture and cook, not letting it brown.

Add the curry powder and thyme a cook for about 1 minutes.

Stir in the chicken broth and tomatoes and simmer for a couple of minutes.

Season this with salt and pepper to taste.

Add in the lamb and the spinach. Cover and cook until the spinach has wilted and the lamb is warmed up. Add some more water or broth if the sauce gets too dry.

Serve over rice.

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Penne with Sausage & Radicchio

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This was definitely a crowd pleaser, and best of all, it’s a one-dish meal! I even used Tru Roots Ancient Grains pasta, to make it even healthier!

Ingredients:

12 oz. Tru Roots Ancient Grains penne pasta, cooked

1 onion, finely chopped

3 Italian sausages, casing removed and chopped

1 small radicchio, thinly sliced

1/2 c. Prosecco

1 t. curry powder

2 T. heavy whipping cream

1 t. chopped parsley

Freshly grated parmesan cheese

Salt & pepper

Butter and oil

Directions:

Boil the pasta in salted water until cooked al dente.

While the pasta is cooking, heat the oil and butter in a frying pan.

Add the onions and cook until translucent.

Add the sausage, breaking it up with a potato masher until cooked through.

Add the radicchio and cook until wilted.

Season with salt, pepper and curry. Simmer for a few minutes. Stir in the cream and mix.

Remove the pasta from the water with a slotted spoon and add it to the sauce pan.

Add the parsley and mix it altogether.

Pour the pasta in a casserole dish. Sprinkle the parmesan cheese on top.

Cook in the broiler until brown and crunchy.

Thai Chicken in the Crock Pot

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This was super easy to make and very tasty. I was a bit worried about using coconut milk, since I’m not a big fan of coconut flavors, but it was great. It gave the sauce a smooth consistency and a nicer consistency than using yogurt. I think this recipe can also be made successfully on the stove top, but it’s always nice to use the crock pot for an instant dinner when you come home from work!

Ingredients:

1 lb. skinless, boneless chicken thighs

1 can coconut milk

4 garlic cloves, minced

1 jalapeno, chopped

1/2 red onion, chopped

3 T. cilantro, chopped

1 T. dried basil

3/4 T. curry powder

1/2 t. chili powder

1 t. fresh ginger, grated

Cornstarch if needed for thickening sauce

Rice or Naan

 

Brown the thighs in some olive oil in a hot pan until golden on both sides.

Combine coconut milk, basil, curry, chili powder, salt and pepper in a bowl. Mix altogether and pour into the crock pot.

Add the seared chicken, onions, jalapenos and garlic. Stir to combine.

Cook on low for 6 hours or on high for 3 hours until chicken is cooked through.

Add the ginger and, if the sauce needs more thickening add a slurry of cornstarch and water, and cook for another 15 minutes. Add the cilantro and mix.

Serve over cooked rice or with some Naan bread.