Tag Archives: indian food

Curried Shrimp Soup With Apples

Originally posted Jan 20, 2013

As I mentioned yesterday, I had a hankering for shrimp. So after making the Pumpkin Chocolate Chip bread yesterday, I pulled out my bag of shrimp from the freezer, opened the fridge and pantry and tried to figure out what magic I could work. Curry, apples, onion, celery, broth…. Curried Shrimp Soup with Apples.

Curried Shrimp Soup with Apples
1/2 onion, chopped
2 stalks of celery, chopped
1 TBSP olive oil
2 TBSP butter
1 tsp curry powder
1/4 tsp cayenne
2 TBSP flour
2 cups broth
1 lb shrimp, peeled and deveined
1 granny smith apple, peeled and chopped
1. Saute the onion and celery in the olive oil and butter on medium heat until the celery softens, about 10 minutes.
2. Add the spices and mix well. Then add the flour and stir so the flour, butter and oil are kind of pasty.
3. Add the broth and stir to dissolve the flour mixture. Cook for 10-15 minutes until the broth thickens about, stirring regularly.
4. Add the shrimp and allow to simmer for 1-2 hours. I was concerned that the shrimp would get tough being cooked this long but they didn’t.
5. About 30 minutes before serving, add the chopped apple.
Double Alert: Because I made such a small amount of soup, I made this on the stove and ended up with between 1 and 1 1/2 quarts of soup. If you are going to increase the recipe and use a slow cooker, don’t leave it all day. It really should not cook for more than a couple hours.
Many of you are experiencing some frigid weather this weekend. This slightly spicy soup is very warming, and since the broth is thickened, you will find it more filling. I really liked the combination of butter and curry in this soup. I savored the last spoonfuls of broth. So comforting! You Patriots fans may find this an especially good soup this evening.
You can serve with rice. Feel free to add more veggies. I thought some spinach would be a nice addition and I may add some to my leftovers. You can also add a splash of cream or half and half to make it even creamier.
Let me know how this works for you!
Enjoy!

Madras Lentils

madrasHow much do you love those little packs of Indian Food? I think they’re fantastic! I always have a few in my desk at work for days when I don’t have a lot of time for lunch. One of my favorites is Tasty Bite’s Madras Lentils.

And like many recipes I love, I also love to see how close I can come to recreating them on my own. Turns out, with a few pantry staples (for me, at least) this was pretty easy to make.


Madras Lentils

1 can lentils
1 can red beans
1 can Rotel Tomatoes – I used the cilantro and lime ones
1 small can of tomato paste
1 tbsp or more of curry powder
1 cup water

1. Combine everything in a slow cooker and cook on low for 4-5 hours.
2. Serve over rice.

Seriously. I am not kidding. It was that easy. Rotel Tomatoes have such good flavor that you really don’t need to add anything else. This made about four servings which is great for me since I am the only one in my house who will eat it. Four whole lunches!

Oh! Did you happen to notice that this delightful dish is vegan? I’m not pushing you to give up meat. I support all types of diets. I just want to make sure you know that there are many tasty foods that are vegan.

If you are worried about sodium, I recommend looking for low sodium beans, lentils and tomato paste. You can rinse the beans and lentils. That helps, too.

It’s going to be a damp and sort of chilly weekend here. Perfect for a spicy dish that isn’t too heavy.

Enjoy!

#HoCoFood

Coconut Curry Soup

CCS2Yesterday, Frank of Tales From a Middle Class Kitchen was talking about some Indian spices he ordered and then he went and bought a bunch of stuff at a local Indian store. This made me want Indian food. Our local grocery store has a very nice International Foods section where I can get everything I need to make foods from many different cultures, or at least some Americanized version of them.

So Indian food it was yesterday! Or this soup which is sort of Indian-esque or maybe kind of Thai. All I know is that everyone in my house said they would eat it. Win win!

Coconut Curry Soup
Four cups broth of choice. I used chicken.
One can of low fat coconut milk
Four sliced chicken thighs
Two tbsp tomato paste
1/2 cup onion or something onion like. I used leeks
2 crushed cloves of garlic
Curry – I used about a tbsp
Cayenne – I used about 3/4 a tsp. It was HOT!
3/4 cup lentils of choice. I used Urad Dal, the little black lentils that, when huskless, are white.

Now pay attention! This is a hard recipe to follow.

1. Put everything in a slow cooker and stir it up.
2. Turn the slow cooker on high for four hours. Stir it once in a while because it’s going to smell really good and you will want to get close to that delightful aroma.
3. Serve either plain or over rice.

It’s a miserable cold and rainy day in Central Maryland. The midwest is in a very severe and dangerous deep freeze. This is a soup that can be made as spicy as you like to chase the cold away. Please also note that if you leave out the chicken and use vegetable broth, you will have a lovely vegan version of this soup.

Stay warm and dry today. Relax on these last few days of your winter break.

Enjoy!