Advertisement 1

Fare With A Flair: Curry, for flavour in a hurry

Article content

This week, my recipes are getting a boost of flavour from curry powder, which is a pantry staple in most homes.

Advertisement 2
Story continues below
Article content

I often say, “When I want flavour in a hurry, I turn to curry.”

While there are a wide range of curry powders on the market, the most common blends available are a combination of spices that include turmeric, coriander seed, cumin, pepper, cinnamon and cardamom, to name a few, and are not hot.

Article content

I’m using curry powder in two dip recipes. One is a yogurt-based dip that is great with a platter of raw veggies. It’s the perfect time of year for this as local market stands start to fill with great vegetables.

The other recipe is for a simple curried hummus. This is terrific served with warm pita or naan bread as well as vegetables. I also like to use hummus in sandwich wraps.

jill@jillstable.ca

Twitter.com/jillstable

Curried Yogurt Dip

1 c. (250 ml) Greek-style yogurt

Advertisement 3
Story continues below
Article content

2 green onions, chopped

1 clove garlic, minced

2 Tbsp. (25 ml) chopped cilantro

1 tsp. (5 ml) curry powder

Zest and juice of 1/2 small lemon

Salt to taste

1. In a medium bowl, combine the yogurt, green onions, garlic, cilantro, curry powder, lemon juice and zest. Stir to combine.

2. Season with salt to taste.

3. Serve in a bowl with an assortment of fresh vegetables.

Vegetable options:

  • Radishes
  • Cucumber
  • Carrots
  • Sweet pepper
  • Celery
  • Fennel
  • Broccoli
  • Blanched snap peas and green beans
  • Grape tomatoes

Curried Hummus

1 – 19 oz. (540 ml) can chick peas, drained                               

1/4 c. (50 ml) lemon juice

1/4 c. (50 ml) tahini                       

1 tbsp. (15 ml) olive oil                                             

1 tbsp. (15 ml) curry powder                                     

3 cloves garlic, minced                           

salt to taste

1 tbsp.  (15 ml) finely chopped parsley    

1. Place the chick peas, lemon juice, tahini, olive oil, curry powder and garlic in the bowl of a food processor fitted with a metal blade. 

2. Process until smooth.

3. Season with salt to taste.

4. Place in a serving bowl and garnish with finely chopped parsley. (Can be made a day ahead and refrigerated).

5. Serve with warm pita or naan bread, along with an assortment of raw vegetables.

Article content
Comments
You must be logged in to join the discussion or read more comments.
Join the Conversation

Postmedia is committed to maintaining a lively but civil forum for discussion. Please keep comments relevant and respectful. Comments may take up to an hour to appear on the site. You will receive an email if there is a reply to your comment, an update to a thread you follow or if a user you follow comments. Visit our Community Guidelines for more information.

Latest National Stories
    News Near Tillsonburg
      This Week in Flyers