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Curried Egg Sandwiches
Lunch American

Curried Egg Sandwiches

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather your ingredients.
  2. 2 Mix together mayonnaise and curry powder in a bowl. Gently stir in eggs, then season to taste with salt and pepper.
  3. 3 Evenly divide between 4 slices of bread, top with remaining 4 slices.

By xIndustrialLovex

Curry Chicken Pasta Salad
Lunch American

Curry Chicken Pasta Salad

4.2

Prep
15 min
Cook
20 min
Total
215 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook chicken breasts in boiling water until no longer pink in centers and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
  2. 2 Meanwhile, bring a separate large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cool; drain again.
  3. 3 Combine mayonnaise, yogurt, and curry powder in a large bowl. Add cold chicken, cold pasta, peas, radishes, and green onions; stir to combine.
  4. 4 Cover the bowl with plastic wrap; refrigerate before serving, at least 3 hours.

By CassieT.

Kimberly's Curried Deviled Eggs
Lunch American

Kimberly's Curried Deviled Eggs

4.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
  2. 2 Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.

By Kimberly

Autumn Squash Soup
Lunch American

Autumn Squash Soup

4.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Spread butternut squash cubes onto a baking sheet. Season salt and cinnamon.
  3. 3 Roast squash in the preheated oven until fork-tender, about 30 minutes.
  4. 4 Melt coconut oil in a large saucepan over medium-high heat. Add curry powder, apple, onion, and salt to taste. Sauté until soft, about 10 minutes.
  5. 5 Add broth, almond milk, and squash. Bring to a boil. Reduce heat to medium-low and simmer, about 20 minutes. Season with salt to taste.
  6. 6 Add soup to a blender in batches, if needed, no more than half full. Cover, holding lid in place. Pulse, then purée until smooth.

By ma3145tt

Curried Pumpkin Soup with Chives
Lunch American

Curried Pumpkin Soup with Chives

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
  2. 2 Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
  3. 3 Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

By lutzflcat

Coconut Curry Pumpkin Soup
Lunch American

Coconut Curry Pumpkin Soup

4.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Melt coconut oil in a deep pot over medium-high heat. Add onions and garlic; cook and stir until onions are translucent, about 5 minutes. Stir in vegetable broth, curry powder, salt, coriander, and pepper flakes; cook and stir until mixture comes to a gentle boil, about 10 minutes. Cover the pot; boil for 15 to 20 minutes, stirring occasionally. Whisk in pumpkin and coconut milk until incorporated; cook for 5 minutes.
  2. 2 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Reheat briefly over medium heat before serving.

By PHARMERGIRL

Curried Pumpkin Soup
Lunch American

Curried Pumpkin Soup

4.1

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; sauté, stirring often, until onion is soft and fragrant.
  2. 2 Add broth, apples, pumpkin, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low; simmer, stirring occasionally, about 25 minutes.
  3. 3 Purée soup in a food processor or a blender in batches, if necessary. Return soup to saucepan; heat on low until warmed through.

By Debbe Hallborg

Barbie's Tuna Salad
Lunch American

Barbie's Tuna Salad

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine tuna, mayonnaise, relish, Parmesan cheese, and onion flakes in a medium bowl.
  3. 3 Season with parsley, dill, curry powder, and garlic powder. Mix well.
  4. 4 Serve with crackers or on a sandwich.

By TANAQUIL

Curry Pasta Salad
Lunch American

Curry Pasta Salad

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain.
  2. 2 Combine curry powder, salt, mayonnaise, and lemon juice in a large bowl. Add cooked pasta and toss to coat. Mix in apple, raisins, green onion, carrots, tofu, and pine nuts.

By MARBALET

Mimi's Curried Hawaiian Chicken Salad
Lunch American

Mimi's Curried Hawaiian Chicken Salad

4.5

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
  2. 2 In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
  3. 3 Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
  4. 4 Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

By LEGALPEACH

Chicken Curry Croissants
Lunch American

Chicken Curry Croissants

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a skillet over medium heat, add the curry powder and stir a few seconds until it becomes fragrant. Stir in the oil. Cook the chicken in the seasoned oil for about 5 to 8 minutes on each side, or until done.
  2. 2 Spread chutney sauce on one side of each croissant, and the mayonnaise on the other side. Cut the cooked chicken to fit the croissants (I cut them into slices), and layer with lettuce, tomatoes, and red onion. Sprinkle with a little salt and pepper, and serve.

By COOKINCOWGIRLS

Curried Broccoli Salad
Lunch American

Curried Broccoli Salad

4.0

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
  2. 2 Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
  3. 3 Chill in the refrigerator for 3 hours before serving.

By Geminidipity

Quick and Easy Curry Chicken Salad for Lunches
Lunch American

Quick and Easy Curry Chicken Salad for Lunches

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk yogurt and mayonnaise together in a medium bowl until blended. Add curry powder and stir to combine. Stir in shredded chicken until evenly coated. Add apple, celery, green onion, almonds, and raisins; season with salt and pepper. Stir gently to until thoroughly combined and all ingredients are coated with curry-yogurt.
  2. 2 Serve immediately or refrigerate until ready to serve.

By Stirs and Stripes

Company Chicken Pasta Salad with Grapes
Lunch American

Company Chicken Pasta Salad with Grapes

4.5

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
  3. 3 In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
  4. 4 Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.

By MARBALET

Curried Butternut Squash Soup with Lime Cream
Lunch American

Curried Butternut Squash Soup with Lime Cream

5.0

Prep
15 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  2. 2 Place butternut squash, cut-side up, on the prepared baking sheet. Coat the cut sides with olive oil; season with salt and pepper.
  3. 3 Bake in the preheated oven until butternut squash is tender when pierced with a fork, 45 minutes to 1 hour. Remove squash from oven and cool slightly, about 10 minutes.
  4. 4 Scoop flesh from roasted butternut squash and transfer to a saucepan; add broth, garlic powder, onion powder, curry powder, salt, and pepper. Bring squash mixture to a simmer until flavors blend, about 10 minutes.
  5. 5 Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until soup is smooth.
  6. 6 Whisk sour cream, lime juice, and lime zest together in a bowl until lime cream is evenly mixed. Serve soup in bowls; top with a dollop of lime cream.

By tapa

Curried Chicken Tea Sandwiches
Lunch American

Curried Chicken Tea Sandwiches

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine cooked chicken, apple, cranberries, celery, pecans, and green onions in a large bowl.
  2. 2 Mix together mayonnaise, lime juice, and curry powder in a small bowl until well combined. Fold into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.
  3. 3 Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.

By pattycakes

Instant Pot Spicy Butternut Squash Soup
Lunch American

Instant Pot Spicy Butternut Squash Soup

4.7

Prep
20 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
  2. 2 Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Blend with an immersion blender until creamy.
  4. 4 Stir in heavy whipping cream.

By Fioa

Cream of Carrot Soup
Lunch American

Cream of Carrot Soup

4.8

Prep
20 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Melt butter in a Dutch oven over medium heat. Add carrots, potato, onion, and celery, then stir in chicken broth and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
  2. 2 Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven and stir in cream, curry powder, salt, and pepper. Cook over low heat until heated through, about 10 minutes.

By Miss Tyckle

Hawaiian Bruddah Potato Mac (Macaroni) Salad
Lunch American

Hawaiian Bruddah Potato Mac (Macaroni) Salad

4.7

Prep
30 min
Cook
20 min
Total
530 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, about 15 minutes. Drain; refrigerate to cool.
  2. 2 Meanwhile, place eggs in a saucepan in a single layer and cover with water by 1 inch; cover saucepan. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop cooled eggs; set aside.
  3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water.
  4. 4 Whisk mayonnaise, vinegar, curry powder, celery seeds, salt, and black pepper together in a medium bowl until smooth; set aside.
  5. 5 Combine cooled potatoes, chopped eggs, macaroni, carrots, onion, and peas in a large bowl. Carefully stir in dressing; cover and refrigerate 8 hours to overnight.

By Tuihalalalala

Banana Squash Soup with Sweet Potato and Green Apple
Lunch American

Banana Squash Soup with Sweet Potato and Green Apple

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat coconut oil and butter together in a large pot or Dutch oven over medium heat. Add onion and garlic; cook and stir until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
  2. 2 Stir squash, sweet potatoes, and apple into onion mixture; cook until heated through, about 5 minutes. Add chicken broth; bring to a boil. Add basil, curry powder, and bay leaf; reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat; season with salt and black pepper.
  3. 3 Purée soup with an immersion blender until smooth.

By vanzweb

Bryan's Spicy Red Lentil Soup
Lunch American

Bryan's Spicy Red Lentil Soup

4.1

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until golden brown. Season with salt and pepper. Mix in tomatoes, lentils, and spinach; pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer for 25 minutes, stirring occasionally, until lentils are tender.
  2. 2 Transfer soup to a blender and purée until smooth before serving.

By FISHFISHER2002

Dill Pickle Soup
Lunch American

Dill Pickle Soup

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Melt butter in a large stockpot over medium heat. Whisk in flour and cook until it begins to turn pale beige in color, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth, 2 to 3 minutes.
  2. 2 Add dill pickles, pickle juice, sugar, Worcestershire sauce, onion salt, garlic, dill, curry powder, white pepper, and bay leaves; increase the heat to medium-high and bring to a boil.
  3. 3 Reduce the heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from the heat and whisk in milk. Remove bay leaves before serving.

By Heather K

Cranberry and Cilantro Quinoa Salad
Lunch American

Cranberry and Cilantro Quinoa Salad

4.6

Prep
10 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Bring water to a boil, covered, in a saucepan over high heat; add quinoa. Reduce heat to low; simmer quinoa, covered, until water has been absorbed, 15 to 20 minutes. Transfer to a bowl; refrigerate until cold.
  2. 2 Stir in red onion, carrots, cranberries, red bell pepper, yellow bell pepper, cilantro, almonds, lime juice, and curry powder; season with salt and black pepper. Chill before serving.

By Alison

Curried Cream of Cauliflower Soup
Lunch American

Curried Cream of Cauliflower Soup

4.6

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Toss cauliflower florets, vegetable oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.
  3. 3 Roast in the preheated oven until browned, about 25 minutes.
  4. 4 Meanwhile, melt butter in a saucepan over medium-high heat. Add onion; sauté until soft, about 5 minutes. Stir in garlic; cook until fragrant, about 2 minutes. Season with curry powder, cayenne pepper, and ground turmeric; continue to cook, stirring continually, 5 minutes more.
  5. 5 Stir roasted cauliflower into onion mixture. Add stock, cover the saucepan, and bring to a boil. Immediately remove the cover, reduce heat to low, and simmer until liquid reduces slightly, about 10 minutes.
  6. 6 Purée cauliflower mixture with an immersion blender until mostly smooth. Stir in cream; season with salt and black pepper. Garnish servings with parsley.

By Allyson