curry dishes please!!!!

I'm sure this isn't a traditional Indian dish, but we eat it at my house quite a bit. Sorry it's not a very measured recipe, I have an aversion to measuring ingredients :laugh:

Ingredients
1 whole sweet potato, skin on, cubed
1/2 head cauliflower, chopped
2 carrots, skin on, sliced
1 can chick peas, drained and rinsed
1/2 yellow onion, diced
vegetable broth
olive oil (a tablespoon or two)
balsamic vinegar (a tablespoon or two)
cinnamon
chipotle pepper
curry powder
Indian chili powder

In a baking dish, combine sweet potato, cauliflower, carrot, olive oil, balsamic vinegar, cinnamon, chipotle pepper and curry powder. Roast at 400 degrees for about a half hour or until fork tender. Over medium high heat in a dutch oven coated with cooking spray, sautee the onion until translucent. Add the chick peas, indian chili powder and just a bit of broth. Mash with a potato masher. When the roasted veggies are done, add them to the pot, and continue to add broth until it is a stew consistency. Serve over jasmine rice. If it's too hot for you, top with a tablespoon or two of plain, non fat yogurt.

these recipes sound great!

i intend to try some!
:flowerforyou: :flowerforyou: :flowerforyou: :flowerforyou: :flowerforyou: :flowerforyou: :flowerforyou: :flowerforyou: :flowerforyou:

Here's one of my fave curry recipes.

Curry in a Hurry
From Rachel Ray – 30 minute meals

4 pieces boneless, skinless chicken breast cut into chucky pieces
1 yellow medium Spanish onion, peeled, halved and cut into ¼ inch strips
1 piece fresh gingerroot, about 2 inches, grated
3 cloves garlic, minced
1 can (15 ounces) no-fat, low-sodium chicken broth
3 tablespoons mild curry paste
2 tablespoons peanut or sesame oil

Start a pot of water to boil for jasmine or white rice, following the directions on the box. The rice will take longer than the dish to prepare.

In a large skillet, working over medium-high heat, brown the chicken for 4 minutes on each side in the peanut or sesame oil. Remove chicken from pan and set aside.

Add onion, gingerroot and garlic. Sauté for another 3 minutes, until onion becomes tender. Add broth and lift off all of the good junk stuck to the bottom of the pan. Add curry paste and return chicken to the pan. Heat through to a boil. Give the pan a good shake. Reduce heat to medium low. Simmer for 5 to 10 minutes to desired thickness.

Serve over rice. Makes 4 servings.

**I have already added the nutritional information into the database under Curry in a Hurry
From Rachel Ray – 30 minute meals

4 pieces boneless, skinless chicken breast cut into chucky pieces 1 yellow medium Spanish onion, peeled, halved and cut into ¼ inch strips
1 piece fresh gingerroot, about 2 inches, grated
3 cloves garlic, minced
1 can (15 ounces) no-fat, low-sodium chicken broth
3 tablespoons mild curry paste
2 tablespoons peanut or sesame oil

Start a pot of water to boil for jasmine or white rice, following the directions on the box. The rice will take longer than the dish to prepare.

In a large skillet, working over medium-high heat, brown the chicken for 4 minutes on each side in the peanut or sesame oil. Remove chicken from pan and set aside.

Add onion, gingerroot and garlic. Sauté for another 3 minutes, until onion becomes tender. Add broth and lift off all of the good junk stuck to the bottom of the pan. Add curry paste and return chicken to the pan. Heat through to a boil. Give the pan a good shake. Reduce heat to medium low. Simmer for 5 to 10 minutes to desired thickness.

Serve over rice. Makes 4 servings.

**I have added the nutritional information into the database under Rachel Ray's - Curry in a Hurry**

warning, this is not authentic Indian, and I don't ahve the nutrition info or even measuring sizes, so you'll have to estimate & calc the nutrition values yourself:
Curry Chicken Salad (heard it called Coronation Chicken)- Lunch

boiled chicken breast, cooled, shredded
chopped onion (cooked if you like a milder taste)
chopped red/green/yellow bell peppers ( " )
chopped celery
chopped nuts (walnuts or almonds are good)
raisins or sultanas
curry powder
lowfat mayo and dijon mustard (I do 1 to 1ratio, using as little as possible while still getting the creamy chicken salad effect.... about 1.5 tbsp each)
small bit (start with 1/2 tbsp) mango chutney (can get a spicy version- delish!)- don't use too much this ingredient can be overpowering

so these are the base ingredients of a cold chicken salad (like for sandwiches, a lunchtime recipie) you can do the ammounts of the ingredients to your taste.. I usually add things (especially the mayo, mustard, and chutney) gradually so as to use as little as possible(low cal!) and still have it taste good/form a real chicken salad. Also going heavy on the celery, peppers and onions will make this healthier... It's a really great exotic/sweet/spicy flavor, and a good alternative to my normal canned-tuna-with chopped veggie-and-mustard.

i find that 1 chicken breast as the base makes 2 servings. I eat it on a rice cake with chopped tomatoes on top. I'd estimate at about 350-400 cals (?)