Curry-Mango Shrimp

Yield Makes 2 to 3 servings

Ingredients

• 1/2 cup mango chutney
• 3 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon curry powder
• 1 pound peeled and deveined large shrimp
• 3 (10-inch) metal skewers

Preparation

Combine first 5 ingredients; brush half of mixture over shrimp. Cover and let stand 15 minutes. Thread shrimp evenly onto skewers.

Grill shrimp, covered with grill lid, over medium-high heat (350º to 400º) 3 minutes on each side or until shrimp turn pink. Brush with remaining chutney mixture, and serve.

Pour: To complement the diverse flavors of the curry-mango marinade, try a Hogue Riesling from Washington's Columbia Valley. The naturally crisp acidity balances sweet peach and apricot flavors for a refreshing finish.

Julia Rutland, Coastal Living, MAY 2008

Vegetable and Chickpea Curry

Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.

Yield 6 servings (serving size: 1 1/3 cups vegetable mixture and 1 lemon wedge)

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 1 cup (1/4-inch-thick) slices carrot
• 1 tablespoon curry powder
• 1 teaspoon brown sugar
• 1 teaspoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1 serrano chile, seeded and minced
• 3 cups cooked chickpeas (garbanzo beans)
• 1 1/2 cups cubed peeled baking potato
• 1 cup diced green bell pepper
• 1 cup (1-inch) cut green beans
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (14-ounce) can vegetable broth
• 3 cups fresh baby spinach
• 1 cup light coconut milk
• 6 lemon wedges

Preparation

Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

Nutritional Information

Calories: 276 (23% from fat)

Fat: 7.2g (sat 1.9g,mono 2.3g,poly 1.3g)

Protein: 10.9g

Carbohydrate: 44.7g

Fiber: 10.6g

Cholesterol: 0.0mg

Iron: 4.3mg

Sodium: 623mg

Calcium: 107mg

Robin Robertson, Cooking Light, OCTOBER 2004

Garbanzo Bean Curry with Apple Salad

I had a salad at a health food cafe in Park Slope recently and loved it. So I decided to come up with my own version of it. I'm borrowing from this recipe on Cooks.com and from the salad I had at Second Helpings.

I did not try it with honey & lemon yet, but I think it would be quite good. It's a great healthy, summer salad and very easy to make!

1 tbsp. butter (can be dispensed with to make vegan)
1 tbsp. oil (I used vegetable)
1/2 med. onion, chopped
2 sm. red apples, peeled, cored and diced
1 lg. clove garlic, minced
1/4 cup green onions, chopped
1/2 cup red bell pepper, roasted & sliced
2 tsp. curry powder
1 c. garbanzo beans, cooked
1/4 tsp. cumin powder
1 tsp. honey?
1 tsp. lemon juice?
Black pepper to taste


In a large, heavy bottom pan, heat butter and oil. Saute onion, apple, and garlic with curry for 5 minutes. Add green onions, bell pepper, garbanzo beans and cumin. Add honey and lemon juice.

Cook mixture for 15 minutes, stirring occasionally. Add pepper to taste. Serve warm or cold. Add additional curry if desired.

Thai Green Chicken Curry

Serves 4.

Serve with steamed rice to soak up the flavorful sauce.
Prep: 25 minutes; Total: 25 minutes.

1 T vegetable oil
3/4 cup sliced shallots (about 5 large)
1 3/4 tsp Thai green curry paste*
1 14-oz can unsweetened coconut milk*
2 tsp fish sauce (such as nam pla or nuoc nam)*
1 pound skinless boneless chicken breast halves, cut into thin strips
1 large red bell pepper, cut into strips
1/4 cup chopped fresh basil plus sprigs for garnish
2 T fresh lime juice plus wedges for garnish

Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk and fish sauce; bring to boil. Add chicken and bell pepper; stir until chicken is just cook through. Stir in chopped basil and lime juice. Season to tase with salt and pepper.

Divide curry among bowls. Garnish with basil sprigs and lime wedges.

*Available in the Asian foods section of many supermarkets and at Asian markets.

From Bon Appetit, December 2007.

Curried Shrimp

1 Crosse & Blackwell consomme madrilene clear (not red)*
1 4oz. pkg Phila. cream cheese*
1 helping tsp. Madras curry*

*mix in Cuisinart not mixer

Put in refrig. to set (in ramekins)

Marinate shrimp (tiny) just before serving, put 2 or 3 on each
ramekin - sprinkle w. chopped parsley.