Indian Curry Recipes

CURRIED BEEF STEW

Serving Size 4

1 pound beef top sirloin, cubed

1/4 cup MR. SPICE INDIAN CURRY SAUCE

2 ounces tomato paste, low sodium

1/2 cup white wine

1 tablespoon raisins

1/2 small cinnamon stick

1/2 cup small white onions

In a large pot combine meat, tomato paste, wine, raisins. MR. SPICE INDIAN CURRY SAUCE and the cinnamon stick. Cover and bake in 300 degree oven about l hour, or until meat is tender. Add onions and cook 10 more minutes. Skim off fat, if necessary. Serve with a hearty smile.

NOTE: Serve with rice or hot bread.

VEGETABLE CURRY

Serving Size 4

4 tablespoons chicken broth, low sodium

1/4 whole onion, thinly sliced

1 whole tomato, cut up

1/4 cup mushrooms, sliced

1 tablespoon yogurt, made with skim milk

1/4 green bell pepper, thinly sliced

1 whole carrot, thinly sliced

1 whole zucchini, sliced

1/3 cup garbanzo beans, cooked

5 tablespoons MR. SPICE INDIAN CURRY SAUCE

In a large pot, heat the chicken broth. Add the onion. Cook, stirring constantly, until the onion is tender. Add the MR. SPICE INDIAN CURRY SAUCE and the tomato. Add the remaining ingredients except the garbanzo beans. Cook about 20 minutes. Add the garbanzo beans. Cook another 40 minutes. Serve over rice or your favorite pasta. A nice touch is to garnish with chopped parsley or mint.

CURRY (IN A HURRY) DIP

Serving Size 4

2/3 cup cottage cheese, dry curd

2/3 cup yogurt made with skim milk

3 1/3 tablespoons MR. SPICE INDIAN CURRY SAUCE

1 1/3 tablespoons fresh chives, chopped

Cream MR. SPICE INDIAN CURRY SAUCE together with a small amount of yogurt until smooth. Blend in the remaining yogurt and the cottage cheese. Add the chives. Dip is best when refrigerated for a few hours before serving.

NOTE: Great with chips or raw vegetables

SIMPLE CURRIED CHICKEN

Serving Size 4

4 chicken breast halves, skinless

4 tablespoons MR. SPICE INDIAN CURRY SAUCE

4 tablespoons water

Combine the MR. SPICE INDIAN CURRY SAUCE and water. Marinate the chicken breasts in the mixture of MR. SPICE INDIAN CURRY SAUCE and water for several hours. Arrange chicken in a single layer in a shallow pan. Bake, uncovered, in a 350 degree oven for about 45 minutes, or until chicken is tender. Garnish, if you wish, with a spoonful of mango chutney.

CURRIED CARROT SOUP

Serving Size 4

5 medium carrots, cut in quarters

1/2 medium onion, finely chopped

1 cup chicken broth, low sodium

1/2 cup skim milk

1/4 cup MR. SPICE INDIAN CURRY SAUCE

Steam carrots in a mixture of 1/4 cup MR. SPICE INDIAN CURRY SAUCE and l/4 cup chicken broth. Drain and set aside. Sauté the onion in 1 tablespoon of the chicken broth until tender. Purée the remaining chicken broth and steamed carrots in blender. Add the skim milk and the rest of the MR. SPICE INDIAN CURRY SAUCE Purée until creamy. Place the pureed mixture back in the saucepan. Add the sautéed onions. Heat. Serve in deep soup bowls. If you wish, you can garnish with sliced carrots or a tablespoon of yogurt. (Low fat, of course!)

NOTE: For a change, add one squash, cut in 1/2 inch cubes. You may want to thicken the soup with a mixture of 1 tablespoon of arrowroot that has been dissolved in 1/2 cup of water.

LENTIL, MUSHROOM, AND ONION CURRY

Serving Size 4

1 cup lentils

3 cups water

3 medium onions, chopped

8 ounces mushrooms

2 tablespoons chicken broth, low sodium

6 tablespoons MR. SPICE INDIAN CURRY SAUCE

1 cup yogurt, made with skim milk

1 cup green onions, chopped

Rinse the lentils and put in a pot with the water and 1 tablespoon of MR. SPICE INDIAN CURRY SAUCE. Bring to a boil, simmer for 45 minutes. (Most of the water will be absorbed.) Put the

chicken broth and onions in a pan. Cook until onions are tender. Add 2 tablespoons of MR. SPICE INDIAN CURRY SAUCE and the mushrooms. Combine everything in a casserole dish. Place in a 350 degree oven. Bake, covered, for 25 minutes. Serve hot from the oven, garnished with the yogurt and chopped green onions.

CURRIED CHICKEN WITH APPLE

Serving Size 4

3 tablespoons chicken broth, low sodium

2/3 cup onion, finely chopped

1/3 cup celery, finely chopped

2/3 cup tart apples, peeled, cubed

2 chicken breasts, skinless, cooked, cubed

1/2 cup MR. SPICE INDIAN CURRY SAUCE

1/4 cup water

Marinate the chicken in a mixture of 1/2 cup MR. SPICE INDIAN CURRY SAUCE and 1/4 cup water. Set aside. Sauté the celery in 3 tablespoons of the chicken broth until almost render. At this point, add the onion and apple. Continue to sauté until everything is tender. Remove from pan. Turn up the heat. Place the marinated chicken in the pan and stir fry until tender. Add the sautéed ingredients. Cook another 5 minutes, stirring constantly. Simmer for 15 minutes, stirring occasionally, to prevent sticking. Serve hot.

NOTE: A nice side dish to accompany this is rice.

THROW-TOGETHER CHICKEN

Serving Size 6

6 chicken breast halves, skinless

2 cups kidney beans, canned, cooked

2 cans tomatoes, low sodium

1/2 cup MR. SPICE INDIAN CURRY SAUCE

Place the chicken breasts in the bottom of a baking dish. Pour the MR. SPICE INDIAN CURRY SAUCE over the chicken. Put the kidney beans and tomatoes on top of the chicken. Bake in a

preheated 375 degree oven for 45 minutes.

NOTE: This goes nicely with rice or your favorite pasta.

INDIAN BROILED FISH

Serving Size 4

1 1/2 pounds halibut

4 tablespoons MR. SPICE INDIAN CURRY SAUCE

3/4 cup yogurt, made with skim milk

Combine the MR. SPICE INDIAN CURRY SAUCE and the yogurt. Marinate the halibut in the mixture for about one hour. Place the marinated halibut in a broiler pan. Baste with half of the reserved marinade. Broil 5 to 8 minutes. Tm and baste with the remaining sauce; broil until fish flakes easily. Or you can grill the marinated halibut over a charcoal fire.