BookSumo Press - Curries!: All Types of Delicious Curry Recipes for Curry Lovers

Curries! All Types of Delicious Curry Recipes for Curry Lovers (2nd Edition) By BookSumo Press All rights reserved Published by http://www.booksumo.com ENJOY THE RECIPES? KEEP ON COOKING WITH 6 MORE FREE COOKBOOKS! Click the link below and simply enter your email addressto join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/ LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Books Publishing Company. Limited Use Of The Books Text Is Permitted For Use In Reviews Written For The Public. Kidney Beans Lentils, and Prep Time: 15 mins Total Time: 1 hr 25 mins Garbanzo Curry Servings per Recipe: 8 Calories 208 kcal Fat 4.7 g Carbohydrates 35.9g Protein 8.7 g Cholesterol 0 mg Sodium 298 mg Ingredients 2 tbsp olive oil 1 (8 oz.) can kidney beans, drained and rinsed 1 large white onion, chopped 1/2 C. dry lentils salt and pepper to taste 2 cloves garlic, minced 3 tbsp curry powder 1 tsp ground cumin 1 pinch cayenne pepper 1 (28 oz.) can crushed tomatoes 1 (15 oz.) can garbanzo beans, drained and rinsed Directions 1. dry lentils salt and pepper to taste 2 cloves garlic, minced 3 tbsp curry powder 1 tsp ground cumin 1 pinch cayenne pepper 1 (28 oz.) can crushed tomatoes 1 (15 oz.) can garbanzo beans, drained and rinsed Directions 1.

In a large pan, heat the oil on medium heat and saut the onion till tender. 2. Stir in the lentils, garlic, curry powder, cumin and cayenne pepper and cook for about 2 minutes. 3. Stir in the tomatoes, garbanzo beans, kidney beans, raisins, salt and pepper. 4.

Reduce the heat to low and simmer for about 1 hour, stirring occasionally. Kidney Beans, Lentils, and Garbanzo Curry VIETNAMESE Curry Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 479 kcal Fat 26.5 g Carbohydrates 51.4g Protein 16.4 g Cholesterol 0 mg Sodium 271 mg Ingredients 2 tbsp vegetable oil 1 onion, coarsely chopped 4 C. vegetable broth 2 shallots, thinly sliced 4 C. water 2 cloves garlic, chopped 2 tbsp vegetarian fish sauce 2 inch piece fresh ginger root, thinly sliced 2 tsp red pepper flakes 1 stalk lemon grass, cut into 2 inch pieces 1 bay leaf 4 tbsp curry powder 2 kaffir lime leaves 1 green bell pepper, coarsely chopped 8 small potatoes, quartered 2 carrots, peeled and diagonally sliced 1 (14 oz.) can coconut milk 8 mushrooms, sliced 2 C. fresh bean sprouts, for garnish 1 lb. fried tofu, cut into bite-size pieces 8 sprigs fresh chopped cilantro, for garnish Directions 1.

In a large pan, heat the oil on medium heat and saut the onion and shallots till tender. 2. Stir in the garlic, ginger, lemon grass and curry powder and cook for about 5 minutes. 3. Stir in the green pepper, carrots, mushrooms, tofu, vegetable stock, water, fish sauce and red pepper flakes and bring to a boil. 4.

Stir in the potatoes and coconut milk and bring to a boil. 5. Reduce the heat and simmer for about 40-60 minutes. 6. Serve with a garnishing of the bean sprouts and cilantro. curry powder 1 (14 oz.) can unsweetened coconut cream 2 tbsp flour water, as needed 1 tbsp chili powder 1 1/2 C. matchstick-cut carrots 1/2 tsp red pepper flakes 1 C. green peas 1/2 tsp cayenne pepper 1/4 C. chopped fresh cilantro 1 large green bell pepper, cut into strips 1 large red bell pepper, cut into strips Directions 1. chopped fresh cilantro 1 large green bell pepper, cut into strips 1 large red bell pepper, cut into strips Directions 1.

In a small bowl, mix together the curry powder, flour, chili powder, red pepper flakes and cayenne pepper. 2. In the bottom of a slow cooker, place the potatoes and top with the curry powder mixture. 3. Add the red bell pepper, green bell pepper, onion soup mix and coconut cream and stir to combine. 4.

Set the slow cooker on Low and cook, covered for about 3-4 hours. 5. Stir in the carrots and cook for about 30 minutes. 6. Stir in the peas and cook for about 30 minutes. 7.

Serve with a garnishing of the cilantro. Crock Pot Curry AMERICAN Yukon Curry Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 203 kcal Fat 8.9 g Carbohydrates 29.3g Protein 4.1 g Cholesterol 0 mg Sodium 485 mg Ingredients 1 head cabbage, cored and shredded 2 bunches green onions, chopped 1/4 C. white vinegar 1 (16 oz.) package frozen green peas 2 tbsp curry powder 1 C. dry roasted peanuts 1/2 tsp ground ginger 1 C. sour cream 1 tsp ground cayenne pepper 1 C. mayonnaise Directions 1.

In a Dutch oven, mix together the oil, curry powder and cumin on medium heat and cook till aromatic. 2. Stir in the eggplant, jalapeo peppers, potatoes, tomatoes, salt, chili powder and turmeric and cook, covered for about 30-45 minutes. 3. Serve with a sprinkling of the cilantro. white vinegar 2 bunches green onions, chopped 2 tbsp curry powder 1 (16 oz.) package frozen green peas 1/2 tsp ground ginger 1 C. dry roasted peanuts 1 tsp ground cayenne pepper 1 C. sour cream 1 C. mayonnaise Directions 1. mayonnaise Directions 1.

In a large bowl, mix together the cabbage, green onions, peas, and peanuts. 2. In another bowl, add the sour cream, mayonnaise, vinegar, curry powder, ginger and cayenne pepper and beat till well combined. 3. Place the dressing over the salad and toss to coat well. butter 2 tbsp olive oil salt and ground black pepper to taste 1/2 large onion, finely chopped 1 pinch red pepper flakes 2 large carrots, sliced 1 head cauliflower, broken into small florets 2 tbsp curry powder 2 large potatoes, peeled and cubed 1/2 tsp ground turmeric Directions 1. butter 2 tbsp olive oil salt and ground black pepper to taste 1/2 large onion, finely chopped 1 pinch red pepper flakes 2 large carrots, sliced 1 head cauliflower, broken into small florets 2 tbsp curry powder 2 large potatoes, peeled and cubed 1/2 tsp ground turmeric Directions 1.