Indian Curry Recipes

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Chickpea Potato Curry

Ingredients

2/3 cup Mr. Spice Indian Curry sauce

1 tbsp oil

1 small onion, diced

4 garlic cloves, minced

3 large carrots, chopped

1 gold potato, chopped

1 cup full-fat coconut milk

1/2 cup vegetable broth

1 can chickpeas, drained

1 cup basmati rice Lime and cilantro, to garnish

Instructions

1. Cook basmati rice according to package.

2. Heat a skillet on medium-low temperature. Add oil, onion, and garlic. Sauté for 2-3 minutes or until onion is translucent.

3. Add carrots, potato, and chickpeas. Cook for 2-3 minutes.

4. Add coconut milk, vegetable broth, and Mr. Spice Indian Curry sauce. Stir to combine. Simmer, partially covered, for 20-25 minutes.

5. Serve with basmati rice. Garnish with lime and cilantro.

Curry Meatballs

Serving Size: 4

Ingredients

For the Meatballs:

1-pound ground chicken breast

1 egg

¼ cup almond flour/ meal

2 tbsp Mr. Spice Indian Curry Sauce

2 teaspoons mint leaves chopped

1 tbsp cilantro leaves chopped

For the Sauce:

1 tablespoon olive oil

2 cloves garlic finely chopped or grated

¼ cup Mr. Spice Indian Curry Sauce

1 tablespoon tomato paste

15 ounces unsweetened coconut milk

1 tablespoon cornstarch mixed with a little water

2 teaspoons granulated sugar

Instructions For Sauce

1. To a saucepan add oil and heat over medium heat. Add the garlic, curry sauce, & tomato paste. Mix well, cook for 1 minute.

2. Add the coconut milk & sugar. Stir well and bring to a simmer. Stir in the corn starch mix and simmer for 3 minutes until thickened.

3. Test for seasoning. Pour into a bowl and set aside.

Instructions For Meatballs

1. In large bowl mix ground chicken, egg, almond flour, curry sauce, mint leaves & cilantro.

2. Using a small cookie scoop, scoop the meat and roll into balls.

3. Heat oil in large frying pan over medium heat. Sear meatballs on all sides until cooked to 150 degrees F.

4. Pour curry sauce over meat balls and heat until meatballs reach 165 degrees F.

5. Serve on platter with toothpicks as an appetizer, over rice or between a folded Naan bread. Top with cilantro & enjoy!

Potato & Pea Coconut Curry

Ingredients

1/3 cup Mr. Spice Indian Curry sauce

1 ripe medium tomato

1 tsp turmeric powder

1 tsp coriander powder

1 tbsp virgin coconut oil

1 cup full fat coconut milk

1 cup fresh or frozen peas

½ teaspoon cumin powder

4 cloves garlic, peeled and minced

3 tbsp fresh cilantro, stems removed

1 ½ lbs small new potatoes, quartered

1 medium red onion, peeled and chopped

Instructions

In large skillet over medium heat add coconut oil, potatoes, red onion, garlic, turmeric, coriander, and cumin. Cook for 5 minutes until onions are translucent.
Add tomatoes and cook another 5 minutes stirring frequently.
Add Mr. Spice Indian Curry sauce and stir until potatoes are coated.
Add coconut milk and give it another good stir. Cover, reduce heat to medium low and let simmer for 20 minutes. Add peas and let simmer another 3 minutes.
Take off heat and stir in 2 tablespoons of fresh cilantro. Serve immediately over a bed of rice or quinoa. Garnish with remaining cilantro. Enjoy!

Curried Quinoa Salad

Ingredients

1 cup dried quinoa, cooked and chilled

1 red bell pepper, diced

1 cucumber, diced

1 cup shredded carrots

½ cup chopped almonds or cashews

⅓ cup red onion, diced

¼ cup raisins or golden raisins

¼ cup fresh cilantro, chopped

½ tsp garlic powder

½ tsp curry powder

¼ tsp black pepper

Indian Curry Dressing

½ cup coconut yogurt

⅓ cup Indian Curry sauce

2 tbsp tahini or almond butter

1-2 tsp maple syrup (optional)

½ tsp garlic powder

3-6 tbsp water, to thin

Instructions

Cook quinoa according to the package instructions. Set aside to cool completely.
Chop the red bell pepper, cucumber, almonds or cashews, red onion, and fresh cilantro.
Combine cooled quinoa and all other ingredients in a large bowl. Toss together.
In a bowl, combine coconut yogurt, Indian Curry sauce, tahini or almond butter, maple syrup, and garlic powder. Whisk together. Add water to thin as needed.
Serve quinoa salad and drizzle the dressing on top. Enjoy!