Type what you have

Ingredients

• ✓ curry powder
• decorating candy
• silver dragee
• cream cheese
• confectioners' sugar
• coconut extract
• vegetable oil
• egg
• water
• coconut
• white cake mix
• butter
• lemon
• lemon juice
• egg
• sugar
• basil
• heavy cream

Instructions

1. 1 To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil.
2. 2 Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the white sugar, two eggs, and curry powder until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set. The mixture will have the consistency of soft pudding.
3. 3 Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners.
4. 4 Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract. (For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. Fold the beaten egg whites into the cake batter.)
5. 5 Scoop the cake batter into the prepared pans, filling the cups 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely.
6. 6 In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups of confectioners' sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined.
7. 7 To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.

By mkecupcakequeen

Ingredients

• ✓ curry powder
• pineapple
• canola oil
• sweet onion
• celery
• leek
• cumin
• cayenne pepper
• salt
• peanut butter
• tomato
• water
• heavy cream
• green onion
• garlic

Instructions

1. 1 Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.
2. 2 Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes.
3. 3 Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more.
4. 4 Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.
5. 5 Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.

By Joy Kimberly

Ingredients

• ✓ curry powder
• white rice
• water

Instructions

1. 1 Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.

By nickval2010

Ingredients

• ✓ curry powder
• olive oil
• balsamic vinegar
• onion
• brown sugar
• garlic
• salt

Instructions

1. 1 Stir curry powder into olive oil in a bowl until fully dissolved. Add balsamic vinegar, onion, brown sugar, garlic, and salt; stir until evenly mixed.
2. 2 Refrigerate until flavors blend, 8 hours to overnight.

By tothelandofnod

Ingredients

• ✓ curry powder
• olive oil
• onion
• chicken breast

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large skillet over medium heat until hot. Add onion and sauté until soft and golden brown, 5 to 8 minutes.
3. 3 Slowly stir in curry powder until well blended.
4. 4 Add chicken; reduce the heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, 20 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Uncover and cook, stirring constantly to prevent burning, until pan juices reduce to desired amount, 3 to 5 minutes.

By Aurelie Stalnaker

Ingredients

• ✓ curry powder
• cauliflower
• cream of mushroom soup
• processed cheese
• cheddar cheese

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.
2. 2 Meanwhile, combine soup, processed cheese, and Cheddar cheese in a small saucepan over medium-low heat. Cook and stir until melted and creamy, 3 to 5 minutes. Add curry powder and cook for 3 to 4 more minutes.
3. 3 Mix steamed cauliflower into the cheese sauce and toss until coated.

By Jeannette

Ingredients

• ✓ curry powder
• pumpkin seed
• brown sugar
• cinnamon
• vegetable oil

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine pumpkin seeds, brown sugar, cinnamon, and curry powder in a bowl. Add vegetable oil gradually, until lightly coated. Spread seeds evenly on a baking sheet.
3. 3 Bake in the preheated oven for 10 minutes. Remove the sheet from the oven and flip the seeds. Continue baking, flipping seeds every 10 minutes, until crunchy and golden brown, 20 to 30 minutes.

By ziblizard

Ingredients

• ✓ curry powder
• okra
• olive oil
• cumin seed
• onion
• tomato
• salt

Instructions

1. 1 Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.
2. 2 Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.

By vburrito

Ingredients

• ✓ curry powder
• mayonnaise
• tarragon vinegar
• horseradish
• onion

Instructions

1. 1 Stir mayonnaise, vinegar, horseradish, onion, and curry powder together in a bowl; refrigerate at least 2 hours.

By Allrecipes Member

Ingredients

• ✓ curry powder
• sweet potato
• butter
• milk
• onion soup mix
• wonton wrapper
• sesame oil

Instructions

1. 1 Simmer sweet potatoes with a little water until very soft. Drain, and mash with butter, milk, onion soup mix, and curry powder.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Place about 1 teaspoon of the sweet potato mixture into the center of each wonton wrapper. Brush two adjacent edges of wrapper with water, fold into a triangle, and press the edges together to seal. Brush both sides with sesame oil. Place the samosas on a baking sheet.
4. 4 Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more.

By Allrecipes Member

Ingredients

• ✓ curry powder
• tomato
• onion
• ginger
• rice flour
• olive oil
• cumin seed
• chickpea
• salt
• cilantro

Instructions

1. 1 Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
2. 2 Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

By vburrito

Ingredients

• ✓ curry powder
• chicken thigh
• peach
• apricot half
• white vinegar
• pistachio nut
• garam masala

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place the chicken thighs in a shallow baking dish. Drain the peaches and apricots, reserving the juice in a small bowl. Stir the vinegar into the juice, and adjust the amount to taste if necessary. Season with curry powder and garam masala and stir to blend. Arrange the peaches and apricots around the chicken thighs, and pour the flavored syrup over all. Sprinkle the pistachios on top.
3. 3 Bake uncovered for 1 hour in the preheated oven, until sauce has thickened and chicken juices run clear.

By MATTHEWF335

Ingredients

• ✓ curry powder
• oil
• egg
• heavy cream
• garlic
• cheddar cheese
• cumin

Instructions

1. 1 Heat oil in a skillet over medium-high heat.
2. 2 Beat eggs and cream together in a bowl. Stir garlic, Cheddar cheese, curry powder, and cumin into egg mixture.
3. 3 Cook and stir egg mixture in the hot oil until eggs are set and scrambled, about 5 minutes.

By newbie1212

Ingredients

• ✓ curry powder
• olive oil
• onion
• ginger-garlic paste
• tomato
• cayenne pepper
• garam masala
• turmeric
• cumin
• chicken breast
• potato
• cilantro

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
2. 2 Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

By tanj

Ingredients

• ✓ curry powder
• peach mango yogurt
• garam masala
• lemon
• ginger
• salt
• chicken thigh

Instructions

1. 1 Combine yogurt, garam masala, lemon juice, lemon zest, grated ginger, and curry powder in a gallon-sized resealable plastic bag.
2. 2 Slice each chicken thigh lengthwise into 3 or 4 slices, add to the bag with the marinade, and refrigerate for 30 to 60 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C) and move an oven rack to the center of the oven. Line a sheet pan with aluminum foil.
4. 4 Thread chicken thigh pieces onto six 15-inch metal skewers and place crossways across the prepared sheet pan, resting the ends of the skewers on the raised edges of the pan.
5. 5 Bake skewers in the preheated oven for 15 minutes. Remove from oven.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken skewers for 3 minutes until meat is lightly charred, watching closely.

By Bibi

Ingredients

• ✓ curry powder
• pear
• pineapple chunk
• apricot half
• peach
• maraschino cherry
• brown sugar
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Drain fruit and arrange it in an oven-proof casserole dish. Dot fruit with butter or margarine. Mix sugars and curry powder together, sprinkle over the top of fruit.
3. 3 Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

By HAV2SING

Ingredients

• ✓ curry powder
• vegetable oil
• salt
• potato
• carrot
• cauliflower
• pea
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix oil, curry powder, and salt together in a small bowl.
3. 3 Combine potatoes and carrots in a large bowl; pour 2/3 of the curry sauce on top. Mix to combine. Spread on a large, rimmed baking sheet.
4. 4 Bake in the preheated oven for 30 minutes. Mix cauliflower with remaining curry sauce. Add to the baking sheet and continue baking for 20 minutes. Add peas; bake for 10 minutes more. Garnish with cilantro.

By Aliza Finley

Ingredients

• ✓ curry powder
• butter
• corn
• green bell pepper
• onion
• sour cream
• salt
• black pepper

Instructions

1. 1 Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.

By lewis718

Ingredients

• ✓ curry powder
• chicken wing
• vegetable oil
• soy sauce
• green onion
• garlic
• turmeric
• black pepper

Instructions

1. 1 Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and pepper in a resealable plastic bag. Squeeze out any excess air, seal the bag, and refrigerate for at least 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Spread chicken wings into a large baking dish.
4. 4 Bake in the preheated oven until wings are browned, about 25 minutes.

By Musher

Ingredients

• ✓ curry powder
• swai fish
• black pepper
• soy sauce
• olive oil
• ginger
• garlic
• orange juice
• sambal oelek

Instructions

1. 1 Lay fish in a glass dish; season both sides with black pepper and curry powder. Pour soy sauce on top, making sure to coat both sides. Marinate for at least 20 minutes.
2. 2 Heat olive oil in a sauce pan on medium-high heat. Place fish in hot oil and cook until browned, about 3 minutes per side. Add ginger and ginger into the open spaces of the pan; cook until fragrant, about 1 minute. Stir frequently to prevent burning.
3. 3 Reduce heat to medium-low. Pour any remaining marinade into the pan, along with the orange juice.
4. 4 Cook until fish flakes easily, about 10 minutes. Remove fish from the pan and set aside. Stir sambal oelek into the pan. Cook sauce until reduced and thickened, about 5 minutes. Pour over fish and serve.

By CAMILLEELISE

Ingredients

• ✓ curry powder
• butternut squash
• olive oil
• coconut
• garam masala
• salt
• black pepper
• vegetable broth

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut ends off of butternut squash and peel with a vegetable peeler. Cut in half lengthwise, scoop out seeds and strings, and cut into 3/4-inch cubes. Put butternut squash into a 9x13-inch roasting pan and drizzle with olive oil; toss to coat. Mix in coconut, garam masala, curry powder, salt, and pepper; toss to cover squash evenly with the spices.
3. 3 Roast in the preheated oven until butternut squash pieces pierce easily with a fork, 25 to 35 minutes.
4. 4 Transfer roasted squash in batches to a food processor and add enough broth to cover squash. Process on low setting for 15 to 20 seconds. Repeat with remaining roasted squash. Transfer to a pot and heat until warm.

By Lupulus

Ingredients

• ✓ curry powder
• lamb meat
• olive oil
• onion
• potato
• water
• coconut milk
• chickpea

Instructions

1. 1 Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.
2. 2 Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion.
3. 3 Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture.
4. 4 Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.
5. 5 Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.

By James Jefferson

Ingredients

• ✓ curry powder
• ground beef
• onion
• cinnamon
• beef broth
• white rice
• red lentil
• salt
• black pepper

Instructions

1. 1 Heat a large pan or wok over medium-high heat. Add beef and onions; cook and stir until onion is browned and beef is no longer pink, 5 to 7 minutes. Add curry powder and cinnamon; mix well. Pour in beef broth and bring to a boil.
2. 2 Add rice and lentils. Reduce heat, cover, and let simmer until all liquid is absorbed, about 20 minutes. Season with salt and pepper.

By Tisha Goldsmith

Ingredients

• ✓ curry powder
• potato
• olive oil
• cumin seed
• turmeric
• sea salt
• black pepper
• cilantro

Instructions

1. 1 Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
2. 2 Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

By Chef Brian Aragon

Ingredients

• ✓ curry powder
• coconut oil
• red onion
• garlic
• cumin seed
• green cabbage
• salt
• garam masala

Instructions

1. 1 Heat coconut oil over medium-high heat in a large nonstick pan or wok. Add red onion and sauté for 1 minute. Stir in garlic and cumin seeds; cook and stir for 1 minute.
2. 2 Add cabbage and toss until coated with oil. Season with salt, curry powder, and garam masala. Cook and stir until cabbage is tender, about 5 minutes.

By Kim's Cooking Now

Ingredients

• ✓ curry powder
• water
• chicken broth
• long grain rice
• garlic powder
• cinnamon
• paprika
• clove
• onion

Instructions

1. 1 Bring water and chicken broth to a boil.
2. 2 Combine rice, curry powder, garlic powder, cinnamon, paprika, and cloves in a bowl; stir to mix. Add spiced rice and onion to the boiling broth. Cover and cook until rice is tender, 20 to 25 minutes.

By TIBM

Ingredients

• ✓ curry powder
• mayonnaise
• sour cream
• turmeric
• onion
• lemon juice
• garlic salt
• cumin
• cayenne pepper

Instructions

1. 1 Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.

By Tammy Lynn

Ingredients

• ✓ curry powder
• cauliflower
• potato
• olive oil
• cumin seed
• tomato
• onion
• salt

Instructions

1. 1 Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
2. 2 Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

By vburrito

Ingredients

• ✓ curry powder
• olive oil
• onion
• garlic
• quinoa
• chicken broth
• ancho chile powder
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring until soft, about 2 minutes. Add quinoa and cook, adding more oil if the pan seems dry. Stir until quinoa is lightly toasted, about 5 minutes.
2. 2 Add broth to the pan and bring to a boil. Reduce heat. Add curry and chile powder. Cover and simmer until broth evaporates and quinoa is tender, about 25 minutes. Season to taste with salt and pepper.

By AF.

Ingredients

• ✓ curry powder
• white wine
• heavy cream
• coconut milk
• butter
• kosher salt
• vegetable oil
• king salmon fillet
• garam masala
• kosher salt

Instructions

1. 1 Pour white wine, cream, and coconut milk into a saucepan; season with curry powder. Bring to a light boil over medium-high heat, then reduce heat to medium-low, and simmer until the liquid has reduced to 1/2 cup, about 10 minutes.
2. 2 When the liquid has reduced, turn heat to low, and whisk in the butter, a few cubes at a time, until all of the butter has incorporated. Do not allow the mixture to boil or else it will separate. When the butter has incorporated, season to taste with salt and set aside to keep warm.
3. 3 Heat the oil in a saute pan over medium-high heat until it begins to smoke. While the oil is heating, lightly season both sides of the salmon with garam masala and salt.
4. 4 Sear the salmon in the hot oil for 3 to 4 minutes on one side, then turn over, and continue cooking for 2 to 3 minutes until done. Briefly drain on paper towels to absorb excess oil, then serve immediately with the curry butter sauce.

By Ryan Nomura