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.

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.

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

2 green onions, chopped

1 clove garlic, minced

Advertisement

Story continues below

Article content

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.

News Near Tillsonburg

This Week in Flyers