Curry

Kare Udon (Japanese Curry Soup)

May 12, 2011 by The Partial Ingredients

Kare Udon is a Japanese curry soup made with a simple broth, curry roux, and udon noodles. I have tried Moroccan, Indian, and Thai curries but I have never tried a Japanese curry. The broth is called Dashi, which can be made all sorts of ways but at its most basic is boiled kelp and water. I couldn’t find Dashi anywhere, not even at the local Asian market, so I had to substitute vegetable broth for it. I was excited to find the curry roux and udon at the grocery store. The curry turned out great. I made a full curry with potatoes, carrots, and beef and it was very tasty.

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Curried Mango Bread

May 3, 2011 by The Partial Ingredients

Quick breads are great because they are easy to prepare and cook. I looked around at a few different mango bread recipes and I adapted mine a bit from the ones I saw. Most of the recipes required raisins and big chunks of mango. I wanted a smoother texture so I took out the raisins and mashed the mangoes (almost like how you would mash bananas for banana bread.) The bread was easy to throw together and it came out great. I really liked how complex the flavors were. It could easily be considered a sweet, dessert bread, yet it had a savory quality that was very unique. The savory garlic, ginger, and curry tasted great with the sweet mango flavors.

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Curried Orange Couscous

March 30, 2011 by The Partial Ingredients

I had some leftover Moroccan chicken and I wanted to make something different than the roasted potatoes or the Moroccan couscous that I have made before. I decided to go with a fruity, sweet couscous and it ended up tasting great with the chicken. The orange juice and the clove/cinnamon spices in the garam masala were also good together.

Couscous can be pretty plain if you don’t salt it or add enough honey and spices. What I’ve found is that a boring recipe can be made better by adding more fat, salt, or sweetness. Aren’t those the three reasons why anything ever tastes good? So, if you find the recipe needing something more, add one of those three and you won’t go wrong.

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Moroccan Lentil Soup with Preserved Lemon and Quinoa

March 26, 2011 by The Partial Ingredients

It’s been raining a lot lately and I wanted to make something nice and warm from the slow cooker. One of my favorite recipes has been the Moroccan Chicken with Preserved Lemons and I wanted to see if those flavors could translate into a stew. I figured red lentils and chickpeas would go well with the curry flavors of the dish, and it ended up being really good. The soup was pretty thick from the quinoa and needed extra chicken stock throughout cooking. I will probably be adding more later since the lentils and quinoa will keep on absorbing the liquid. This recipe makes a big batch so I will have a lot of leftovers (which won’t be a problem at all).

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