Simply Organic Curry Powder Description
USDA Organic
In India, curry powder is almost always made on-the-spot with a unique blend of spices the cook chooses. You can do the same, when inspired and time permits. Or you can also rely on one of these Curry Powders to create authentic Indian fare any time.
Directions
Suggested Uses:
- Add to meat and vegetable stews.
- Use to flavor steamed or sautéed vegetables.
- Use to flavor stir-fries.
- Rub in or sprinkle on chicken, lamb or seafood before grilling or broiling.
- Add to rice or any grain dish.
- Use in raitas or dipping sauces.
- Add to meatloaf or bean or nut loaf recipes, hamburgers or veggie burgers.
- Add to potato and pasta salads.
- Use to create marinades for fish, meat, poultry, seafood, and tofu.
- Stir a pinch or two of Curry Powder into your tuna or tofu salad.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Organic coriander, organic turmeric, organic mustard, organic cumin, organic fenugreek, organic paprika, organic cayenne, organic cardamom, organic nutmeg, organic cinnamon, organic cloves.
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Sheet Pan Curry-Roasted Root Vegetables
Level up your roasting skills with this roasted vegetables recipe. The rainbow of curry-flavored root veggies harmoniously shares a sheet pan, impressing guests with char, color, flavor and variety. Patiently dice and slice potatoes, peppers, onions, carrots, cabbage, cauliflower, leeks and mushrooms to about the same width. Throw in a can of chickpeas, and drench the mountain of legumes and vegetables in a mouthwatering curry seasoning of ghee, avocado oil, curry powder, red pepper flakes, oregano, garlic and thyme. Roast the root assortment for 45 minutes, flipping the vegetables halfway through, and serve with your choice of dipping sauces. (
Tahini and
coconut curry are recommended!)
Sheet Pan Curry-Roasted Root Vegetables
Curry Seasoning
- 1 to 1-1/2 tsp. Himalayan pink salt
- 1 tsp. black pepper
- 1/4 cup avocado oil
- 3 to 4 tsp. curry powder
- 2 Tbsp. clarified ghee butter
- 3 tsp. thyme
- 1 tsp. crushed red pepper flakes
- 1/2 to 1 tsp. oregano
- 2 to 3 tsp. garlic powder (or 6 cloves fresh garlic)
Vegetables
- 2 large organic sweet potatoes
- 6 mini sweet peppers
- 2 yellow onions
- 4 large organic carrots
- 12 organic yellow baby potatoes
- 1/4 organic purple cabbage
- 1 can organic chickpeas
- 6 organic portabella mushrooms
- 1 bunch organic leeks
- 1/2 head organic cauliflower
- Preheat oven to 425 degrees F and cover two sheet pans with parchment paper.
- Peel and cut vegetables to 1-inch thickness or consistent size of your preference.
- In small bowl, mix together curry seasoning ingredients until combined.
- In large bowl, begin coating a manageable portion of vegetables in curry seasoning, mixing with your hands. Arrange seasoned vegetables on sheet pan. Repeat until all vegetables are coated.
- Bake 25 minutes, turn vegetables and bake 20 more minutes. Test vegetables with a fork to ensure vegetables are desired tenderness.
- Serve with tahini or coconut curry dipping sauces.
- For a vegan option, replace ghee with avocado oil.
- Grab these ingredients and more at Vitacost.com.
Simply Organic Curry Powder -- 3 oz
