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Curry Hot
New product
We are very proud of our curry blend. PureSpice is the only spice company in the U.S. selling a curry without salt. Curry, because of turmeric and cumin, is difficult to keep fresh and hot. We grind, blend and ship it in a timely manner, and thus are able to keep our curry fresher than that of larger companies who have less flexibility in that area. We know that our curry has a fresh, clean flavor one and one-half years after bottling.I believe that most people, my mother for example, who claim that they dislike curry probably have only tasted a stale musty Curry. Mother ate curry in my house for 35 years and loved it.
More info
CURRY, HOT
HOT CURRY CARROT SOUP
Inspired By: Carrot Soup with hot Curry at www.cdkitchen.com
Ingredients:
4 tablespoons butter
1 medium onion, peeled and sliced
3 cups sliced carrots
2 teaspoons PureSpice ® salt (divided use)
PureSpice ® black pepper
1/2 teaspoon PureSpice ® hot curry powder, or more to taste
1 strip of lemon peel
5 cups chicken broth
1 cup cream or half-and-half
1. Melt the butter in a 4-quart heavy-bottomed pot; add the onion and carrots and cover and braise for 10 minutes, stirring once in a while. Add ½ teaspoon salt, some pepper, curry powder and the lemon peel. Continue braising for another 5 minutes.
2. Pour in the broth and sprinkle with the remaining salt. Bring to a boil; cover and simmer for 40 minutes, or until the carrots are tender. Remove from the heat and let cool for 10 minutes.
3. Puree the soup in a blender or the food processor in several batches. (Hold the lid on with a dishtowel while pureeing.) Add the cream; taste and correct seasoning.
CURRY, MILD
VEGETARIAN MILD CURRY COUS COUS
4 Medium sweet potatoes, cubed
4 medium white potatoes (red skin are a good choice), cubed
3 carrots, peeled, chopped, and sliced
3 Tbs. olive oil
1 jumbo yellow onion
1 red bell pepper, cut into inch-long pieces
1/2 lb. mushrooms, quartered
1 medium zucchini squash, slice in half vertically then sliced
1 medium yellow squash, slice in half vertically then sliced
2 large tomatoes, diced
1 large can crushed tomatoes
2 cans chick peas
1/2 c. golden seedless raisins
1/2 c. dark seedless raisins
4 Tbs. PureSpice ® mild curry
2 tsp. PureSpice ® salt
1. Parboil sweet potato, white potato, and carrots until tender crisp. Drain. Set aside. Heat olive oil in a large stockpot. Stir-fry onion until pale golden color.
2. Add red peppers and mushrooms and stir fry until thoroughly heated. Add squash and diced tomatoes; continue to stir fry until heated. Add crushed tomatoes, chickpeas, raisins, and curry paste.
3. Bring to a simmer and add in potato carrot mixture. Add salt and continue simmering for 20-30 minutes. Add a little water if necessary.
4. Serve over or with Cous Cous.
HOT CURRY CARROT SOUP
Inspired By: Carrot Soup with hot Curry at www.cdkitchen.com
Ingredients:
4 tablespoons butter
1 medium onion, peeled and sliced
3 cups sliced carrots
2 teaspoons PureSpice ® salt (divided use)
PureSpice ® black pepper
1/2 teaspoon PureSpice ® hot curry powder, or more to taste
1 strip of lemon peel
5 cups chicken broth
1 cup cream or half-and-half
1. Melt the butter in a 4-quart heavy-bottomed pot; add the onion and carrots and cover and braise for 10 minutes, stirring once in a while. Add ½ teaspoon salt, some pepper, curry powder and the lemon peel. Continue braising for another 5 minutes.
2. Pour in the broth and sprinkle with the remaining salt. Bring to a boil; cover and simmer for 40 minutes, or until the carrots are tender. Remove from the heat and let cool for 10 minutes.
3. Puree the soup in a blender or the food processor in several batches. (Hold the lid on with a dishtowel while pureeing.) Add the cream; taste and correct seasoning.
CURRY, MILD
VEGETARIAN MILD CURRY COUS COUS
4 Medium sweet potatoes, cubed
4 medium white potatoes (red skin are a good choice), cubed
3 carrots, peeled, chopped, and sliced
3 Tbs. olive oil
1 jumbo yellow onion
1 red bell pepper, cut into inch-long pieces
1/2 lb. mushrooms, quartered
1 medium zucchini squash, slice in half vertically then sliced
1 medium yellow squash, slice in half vertically then sliced
2 large tomatoes, diced
1 large can crushed tomatoes
2 cans chick peas
1/2 c. golden seedless raisins
1/2 c. dark seedless raisins
4 Tbs. PureSpice ® mild curry
2 tsp. PureSpice ® salt
1. Parboil sweet potato, white potato, and carrots until tender crisp. Drain. Set aside. Heat olive oil in a large stockpot. Stir-fry onion until pale golden color.
2. Add red peppers and mushrooms and stir fry until thoroughly heated. Add squash and diced tomatoes; continue to stir fry until heated. Add crushed tomatoes, chickpeas, raisins, and curry paste.
3. Bring to a simmer and add in potato carrot mixture. Add salt and continue simmering for 20-30 minutes. Add a little water if necessary.
4. Serve over or with Cous Cous.