Chinese Five Spice RED CABBAGE Dumplings in a Curried Broth (with vegan option!)

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Happy Year of the Earth Pig! To celebrate the Lunar New Year and this festive occasion, we made a simple Curried Broth with Cabbage & Pork Dumplings. For my version, I used a veggie ‘ground round’ making this soup a great vegan option.

While good wishes and fortunes are exchanged, lucky red envelopes of money is gifted and fireworks dot the sky, food plays a huge part of the Chinese Spring Festival. There are many different foods eaten to ring in the Chinese New Year and of these, one of them is dumplings, which are considered to bring prosperity, as they resemble gold bars. I actually like to make mine more in the shape of ‘golden’ nuggets or parcels, but if you’re going with tradition, be sure to make these resemble a bar of gold!

I made a simple yet delicious Curried Broth to house these precious little Chinese Five Spice Cabbage & Pork dumplings. And the result was just delicious.


CHINESE FIVE SPICE RED CABBAGE DUMPLINGS in a CURRIED BROTH (with vegan option)

Method of Preparation:

1) BROTH: Simmer vegetable stock, season with soy sauce, lime juice, sugar, and ARVINDA’S CURRY POWDER. Add chilies, garlic and ginger. Simmer for 10 minutes and set aside.

2) DUMPLINGS: In a skillet, heat sesame oil and fry garlic for a couple of minutes until fragrant. Add pork or veggie ‘ground round’. Season with CHINESE FIVE SPICE, sesame seeds, soy sauce, rice vinegar. Stir in cabbage and cilantro and cook for 10 minutes or until everything is well cooked.

3) Place dumpling wrapper on a well floured surface. Moisten edges with water and place 1 tablespoon amount of filling. Fold over and create pinches to seal dumpling into a half moon shape (or parcel). Continue with rest of dumplings.

4) Gently place dumplings in Curried Broth and simmer for 10-15 minutes until dumplings are cooked.

Ingredients:

BROTH
6 CUPS
vegetable stock
2 TBSP. soy sauce (or to taste)
2 TBSP. lime juice
1 TBSP. palm sugar (or raw cane sugar)
2 TSP. ARVINDA’S CURRY POWDER
2 red chilies, sliced
1-2 garlic cloves, minced
1 inch piece ginger, sliced

CHINESE FIVE SPICE RED CABBAGE DUMPLINGS
24
dumpling wrappers
1 TBSP.
sesame oil
2 garlic cloves minced
1/4 LB. ground pork OR veggie ‘ground round’
2 TSP. CHINESE FIVE SPICE
2 TSP. sesame seeds
2 TSP. soy sauce (or to taste)
1 TSP. rice vinegar
1/2 CUP red cabbage, finely shredded
1/4 CUP cilantro, finely chopped

Wishing you prosperity, warm wishes and good luck for the Lunar New Year!

Curried Grilled Peaches on Spinach Cabbage Salad with Herby Goat Cheese

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I love the heat and was lucky to be able to bask and indulge in the sultry days and nights from the hot summer that just left us. However on some of the most humid days, I would noticed myself asking for September. Now that it's here and the sweaters and jackets have already come out, I long for those hottest days once again!! :)

To bring back summer as we transition into fall, I'm making one of my favourite summer salads (just for a little longer!). We had a great crop of juicy Ontario peaches this year and with them I marinated them in Arvinda's Curry Masala, grilled them and put them on a salad. The juicy sweetness paired with the curry flavours is just perfect.

No salad dressing is required! There's enough flavour from the curried peaches that I don't bother tossing the spinach and cabbage in an oil and vinegar dressing but you certainly could.


CURRIED GRILLED PEACHES on SPINACH CABBAGE SALAD with HERBY GOAT CHEESE

Method of Preparation:

1) In a small bowl mix oil with ARVINDA'S CURRY MASALA. With a pastry brush, coat peaches with mixture. Grill until caramelized.

2) Mix spinach and cabbage together and place on a platter. Garnish with grilled curried peaches, herby goat cheese and sunflower seeds.

Ingredients:

4 peaches, cut into quarters
1 TBSP. oil
1 TBSP. ARVINDA'S CURRY MASALA
2 CUPS baby spinach
1/2 CUP red cabbage, shredded
2 TBSP. herby goat cheese
2 TBSP. sunflower seeds

Garlicky! Curried Carrot & Garlic Soup

Once I made this Curried Carrot & Garlic Soup three times in one week. I must have been addicted to it at the time. Although these days I'm not making it that often, I still make it at least once per month (it's that good!).

The key to getting the flavour right for this soup, is to use a locally grown garlic that is fresh and full of flavour. I use fresh Ontario garlic bulbs, "Music" variety in particular which is mild and sweet.

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CURRIED CARROT & GARLIC SOUP

Method of Preparation:

1) Boil carrots with water and 1/2 tsp. salt. Cook until carrots are tender. Using a hand blender, purée until smooth.

2) In a pot, gently heat olive oil and fry chopped garlic until it is fragrant. Add turmeric or ARVINDA'S CURRY POWDER. Stir for a minute on medium heat. Mix in pureed carrots. Add salt to taste. Simmer for 10-15 minutes. Mix in parsley. Serve in soup bowls.

Ingredients:
4-5 large carrots, peeled, washed and cut into small pieces
4 CUPS water
1/2 TSP. salt
3 garlic cloves, peeled and coarsely chopped
1 TBSP. olive oil
2 TSP. ARVINDA'S CURRY POWDER
1 TSP. parsley, chopped or parsley flakes
salt to taste

Kale Broccoli Curried Broth with Paneer

Curry broth soup, you heard me right! Infusing a bit of ARVINDA'S CURRY MASALA into water to make a broth can give it depth and flavour.

To make this soup a complete meal, I added navy beans and paneer (Indian pressed cheese). It was the first time I added paneer in a soup and I was pleasantly surprised! Normally paneer is enrobed in a delicious curry sauce to give its texture a lot of flavour so I doubted its application in a soup. Surprisingly its texture is interesting enough to add some depth to an otherwise light and simple broth.

KALE BROCCOLI CURRIED BROTH with PANEER

Method of Preparation:

1) In a large pot, gently heat oil. Add onion and cook for a couple of minutes. Add ARVINDA'S CURRY MASALA and mix. Add broccoli and kale and cook for another couple of minutes.

2) Add vegetable stock. Simmer for 10 minutes. Add turmeric powder, navy beans, paneer, green onions and coriander. Serves 6-8.

Ingredients:
1 TBSP. olive oil
1 small onion, finely chopped
2 TBSP. ARVINDA'S CURRY MASALA
1/4 broccoli, cut into florets
1/2 CUP kale, chopped
10 CUPS vegetable stock
1 CUP navy beans, cooked
1/2 CUP paneer, cubed
1/4 TSP. turmeric powder
4 green onions, chopped
1/2 CUP coriander, chopped

Winter Warm Up: Curried Celery Soup

I tossed celery, a carrot and a couple of potatoes in a pressure cooker for the easiest soup ever! No oil, no onions to fry and lots of good curry flavour, this was an easy, healthy winter warm up dish.

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CURRIED CELERY SOUP

Method of Preparation:

1) In a medium pot, boil celery, potatoes and carrot with 2 cups of water. Add salt. Cover with lid and gently boil until vegetables well cooked (approximately 15-20 minutes). I cooked mine in a pressure cooker to save time.

2) Using a hand blender, purée vegetables until smooth. Stir in ARVINDA'S CURRY MASALA and bay leaves. Simmer for 5-10 minutes. Stir in skim milk. Thin out with more water and add salt to taste.

3) Garnish as desired.

Ingredients:
1 celery head, washed with tops trimmed, cubed
2 small potatoes, peeled and cubed
1 carrot, roughly chopped
1 TSP. salt
2 TSP. ARVINDA'S CURRY MASALA
2 bay leaves
½ CUP skim milk
water

Optional garnishes:
light cream
truffle or hazelnut oil
ARVINDA'S GARAM MASALA
celery leaves (or tops), for presentation

This soup recipe may not have all the bells and whistles you’d expect in a 5-star soup, but it's meant to be quick, easy to prepare and healthy. I was debating whether to strain it out to make the soup nice and smooth but then thought to myself, why get rid of all the good fibre!? 

Feel free to add garlic and onions infused in oil at the beginning of the recipe and substitute cream for skim milk if you’re feeling more indulgent. Choose one or more of the optional garnishes to add more layers of flavour to this soup. You may find the curry flavour is just enough.

Green Lentil Salad with Tandoori Raita Dressing

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This is a delcious green lentil salad with Tandoori Spiced Yogurt Raita dressing that we read about in Sweat Equity Magazine created by Chef Andrew Muto. It's delicious, hearty and full of protein. Flavour is right on and we used ARVINDA'S TANDOORI MASALA in the dressing. Full recipe on page 59.

THAI TURMERIC TOM YUM SOUP

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Many of our customers were asking for an easy recipe using Arvinda's Kafir Lime Leaves. The easiest one that comes to mind is Tom Yum Soup—Thai Hot & Sour Soup. In hot weather and cold cold weather equally, a Thai soup feels so right when you're craving those fresh and spicy flavours. 

Kafir lime leaves are native to Southeast Asia and come from the knobby small kafir lime, lending a delicate fresh, citrus bouquet to Thai and Malaysian curries and soups. Fresh kafir lime leaves are available in Asian grocery stores, however keeping the dried ones on hand come in good use on the days you’re shopping your pantry for inspiration and recipe ideas. They’re a pantry must-have!

 In Indian cuisine, we almost always use dry turmeric powder however it can be used fresh in Asian flavoured soups. If you cannot find fresh turmeric, substitute with fresh ginger. Another great way to boost your uptake of turmeric!


THAI TURMERIC TOM YUM SOUP

My version of this soup is vegetarian but feel free to use fish sauce instead of the mushroom sauce and add shrimp, fish or chicken for protein. You can also add rice stick noodles so this is a more substantial soup.

Method of Preparation: 

1) In a medium pot, add stock and simmer. Add mushroom sauce, lime juice, soy sauce, sugar, ARVINDA'S KAFIR LIME LEAVES, chilies, turmeric (or ginger) and lemongrass.

2) Add tofu. Simmer and cook on low heat for 15 minutes. Serve in soup bowls and garnish with green onions and cilantro. Serves 4.

Ingredients:
6 CUPS vegetable stock
½ CUP firm tofu, cubed
2 TBSP. oyster mushroom sauce
2 TBSP. lime juice
1 TBSP. light soy sauce
1 TBSP. palm sugar (or add more to taste)
4-6 ARVINDA'S KAFIR LIME LEAVES
2 red chilies
½ inch fresh turmeric or ginger, finely sliced
½ stalk lemongrass, cut into 1 inch pieces
4 green onions, chopped, to garnish
¼ CUP cilantro, finely chopped, to garnish

Green Salad Takeover: Madras Mapled Walnuts (for an amazing salad!)

Takeover a simple green salad with a spicy topping like these Madras Mapled Walnuts.

The best salads have lots of layers, textures and of course, a good crunch. I'm a fan of adding nuts to any salad, giving it a bit of heartiness and a quick protein boost.

But when I really want to get fancy, I always make Madras Mapled Walnuts which goes with almost any salad. I love the spiciness of every bite contrasting the greens with all the other veggies. The time investment is only about 10 minutes!

The perfect little spicy little topping to take an ordinary green salad to the next level! 


MADRAS MAPLED WALNUTS

Method of Preparation: 

1) Preheat oven to 275F. Line a baking sheet with parchment paper.

2) In a saucepan, melt ghee or butter. Add maple syrup and ARVINDA'S MADRAS MASALA and mix together. Cook for 3-5 minutes on medium-high or until maple syrup slightly bubbles and reduces. Add walnuts and coat well.

3) Spread walnuts onto baking sheet and bake in oven for 10-15 minutes or until slightly golden brown. Be careful not to burn walnuts. Top on your favourite salad! This will also add an Indian bite to a cheese platter.

Ingredients:

1 CUP walnuts halves, coarsely chopped
1 TBSP. ghee or butter
¼ CUP pure Canadian maple syrup
1 ½ TSP. ARVINDA'S MADRAS MASALA

 

Curried Pumpkin Apple Soup

I still have a couple of uncarved pumpkins hanging around since Hallowe'en! With the holidays around the corner, I decided it's time to lose the pumpkin display and start consuming these beauties in some delicious recipes. One of my favourite ways to enjoy pumpkin is to purée it into a soup and add flavour with Arvinda's Curry Masala.

This is a recipe repost from many years ago from A Teaspoon of Turmeric. After every Hallowe'en, we seem to always get a couple of requests for this recipe, which is why I wanted to share it.

A beautiful presentation, short ingredient list and a chock full of curry flavour, nothing is deterring you from making this hearty soup to warm you up.


CURRIED APPLE PUMPKIN SOUP

Ingredients:

2 CUPS pumpkin, cubed

1 apple, peeled cored and cubed

1 small onion, peeled and sliced

2 CUPS water

2 TSP. ARVINDA'S CURRY MASALA, add more, to taste

1 TSP. sea salt, or to taste 

 

Garnishes:

  • Hazelnut oil -or- Truffle oil, if you’re feeling really special

  • ARVINDA'S GARAM MASALA

  • Whipped yogurt

  • Pumpkin seeds

  • Garlic chives

Method of Preparation:

1) In a pressure cooker or pot, add pumpkin, apple, onion, water and salt. Boil until soft and mushy. {Pressure cooker takes 5-7 minutes; boiling should be 15-20 minutes}.

2) Remove from heat and puree with a hand blender. Bring to a boil; add ARVINDA'S CURRY MASALA and simmer.

3) Serve in soup bowls. Add a garnish of your choice or a sprinkle of all of the above for lots of layers of flavour and added texture.

Serves 2-4.

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