Tag: curry


Feb
2017

Japanese Shakshuka with Kabocha Squash

categories: Recipes

Well Dined | Japanese Shakshuka with Kabocha Squash

I get a lot of emails with recipes from blog subscriptions, magazines, etc…  Some I delete, knowing they aren’t my style.  Most I archive to make later.  Very few inspire me to make them ASAP; this recipe was one of those few.  Shakshuka is a dish of Egyptian, Tunisian, Algerian, and Moroccan origin that consists of eggs poached in spiced tomato sauce.

Well Dined | Japanese Shakshuka with Kabocha Squash

This recipe, from Bessou restaurant in NYC (via Tasting Table), puts a Japanese spin on the dish.  It was that fusion element that caught my eye.  The tomato sauce is spiced with Japanese curry powder and cumin.  Roasted kabocha squash is added, along with poached eggs.  The original is topped with miso marinated tofu – I went for miso flavored labneh, instead.  Lastly, it is sprinkled with pomegranate seeds, and served with toasted Japanese milk bread.

Well Dined | Japanese Shakshuka with Kabocha Squash

The tomato sauce is so fragrant and spicy (the original recipe uses harissa, too, but the curry powder was enough heat for me).  It is counterbalanced by the sweet squash, tart pomegranate seeds, cool labneh, and creamy egg yolk.  The squash and the pomegranate add varying texture, too, along with the crispy toast.  And the miso adds this funky umami note that adds to the complexity.  Dipping that perfectly crispy toast into the runny yolk and velvety tomato sauce is just so insanely satisfying. (more…)


Oct
2016

ICC – Curry Carrot Soup with Coconut Cream

categories: Recipes

Well Dined | Curry Carrot Soup with Coconut Cream

This month for the Improv Cooking Challenge, our ingredients were Carrots & Curry.  I knew immediately that I wanted to make a soup, so I looked back through my archives and found three soup recipes that I’d previously made.  I used these three recipes to help me come up with a new one: Spiced Carrot Soup with Chickpeas and Tahini, Spiced Carrot Soup with Crispy Prosciutto, and Thai Pumpkin Soup.

Well Dined | Curry Carrot Soup with Coconut Cream

I started by cooking madras curry and grated ginger in olive oil (though it occurs to me now that I could have used coconut oil), then adding carrots, onion, and garlic.  I seasoned with salt and cooked for 15 minutes, until the vegetables started to brown.  Then I added chicken broth and coconut milk and simmered covered for 20 minutes.  You can use vegetable broth to make this vegetarian/vegan. (more…)


Mar
2013

Curry Banana Ice Cream

categories: Recipes

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Curry.  Banana.  Ice Cream.  When I found this recipe, I flipped.  It sounded AMAZING.  One of the best truffles I’ve ever had was a curry banana flavor.

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And there aren’t just plain old bananas in here, either.  No – they are roasted bananas.  And not only that, but roasted with brown sugar and butter.  Is anyone else drooling right now?

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These smell incredible when they come out of the oven, covered in sticky brown sugar goodness.  You scrape all that sweet stuff into a blender with whole milk and your favorite sweet curry powder, then into the ice cream maker – simple as that.  I am seriously in love with this ice cream.

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I am also in love with this milkshake that I made with it, chocolate syrup, and Bailey’s.  Boozy milkshake for the win!

Curry Banana Ice Cream
adapted from Scoop Adventures

3 medium-sized ripe bananas, sliced into 1/2 inch pieces
1/3 cup packed light brown sugar
1 tbsp butter, cut into small pieces
1 1/2 cups whole milk
2 tbsp sugar
1/2 tsp vanilla extract
1 1/2 tsp freshly squeezed lemon juice
1/4 tsp coarse salt
1 tsp sweet curry powder (I used this one)

Preheat oven to 400 degrees F.

Prepare bananas and toss them with the brown sugar and butter in a small (2-quart) baking dish.  Bake for 40 minutes, stirring once during baking, until the bananas are browned and cooked through.

Scrape contents of the dish (bananas and the thick sugar syrup) into a blender or food processor.  Add the milk, sugar, vanilla, lemon juice, salt, and curry powder, and puree until smooth.

Chill mixture thoroughly in the refrigerator (4 hours).  Pour into your ice cream maker and churn according to manufacturer’s instructions.  Transfer to a plastic container, press wax paper onto surface, and freeze until firm (about 4 hours).