Curried Coconut Cashew Popcorn

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I was flipping through the channels earlier this week and caught a segment of MasterChef Canada winner Chef Mary Berg cooking up some DIY Oscar party popcorn recipes and stopped in my tracks when I heard the word curry

The recipe that caught my attention was a Curried Cashew Popcorn which is a clever tropical-ish sweet and salty popcorn recipe that had me saying, 'I HAVE to make this!' And so I did.

This recipe is a little different than our Indian Spiced Popcorn recipe which has a bit more heat and no sweetness.

So easy to make, this is a popcorn flavour for the one who likes a depth of flavour, nuttiness and texture from the cashews and the salty-sweet combo. Best of all, there's a load of health beneficial spices especially from the turmeric found in the curry powder! Isn't that a bonus?!

I slightly changed the recipe as I added some of Arvinda's Garam Masala for some extra aromatic spices, so if that's available in your pantry you can add that in. I also added more Arvinda's Curry Powder to amp up the flavour. And lastly, I added a bit of coconut for some extra texture and flavour and used coconut oil as my choice of fat.

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CURRIED COCONUT CASHEW POPCORN

Recipe adapted from (Marilyn Dennis Show): Chef Mary Berg

Method of Preparation:

1) In a small saucepan, melt coconut oil on medium-low heat. Stir in honey until smooth.

2) Place popcorn in a large bowl. Pour over coconut oil and honey mixture. Toss well.

3) Sprinkle in ARVINDA'S CURRY POWDER, sea salt, ARVINDA'S GARAM MASALA and cashews. Toss well and garnish with coconut. Enjoy!

Ingredients:
1/3 CUP popcorn kernals, popped
2 TBSP. coconut oil
1 TBSP. honey
1 TBSP. ARVINDA'S CURRY POWDER
1/2 TSP. sea salt
1/4 TSP. ARVINDA'S GARAM MASALA (optional)
1/2 CUP cashew halves, gently toasted
1/8 CUP unsweetened shredded coconut, to garnish

Enjoy the 2018 Oscars. My money's on Dunkirk! ;)

Indulgence Curry: Shahi Paneer

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It's only been two days since the closing ceremony of the 2018 PeyongChang Winter Olympics, and I must admit I'm two days longing to bring back the emotions and exhilaration these games brought into our very cold month of February. A true form of escapism, I diligently tuned into the CBC live coverage and highlights each and every day, to be gently slipped away to the other side of the world where so much activity and excitement was happening, watching with anticipation and cheering on all the Olympians who worked so hard for years.

The feature event for me was watching our country's darling ice dancing favourites Tessa & Scott inspire and warm our hearts once again. Yes indeed, this free dance was inspiring and just plain beautiful.

And we had plenty of other great triumphs and moments to celebrate, marking this one victorious Olympics to remember.

Many athletes leave with medals in hand, ready to celebrate their victories and losses. After all that grueling training and months of hard work they definitely earn their fair share of an indulgent meal--or indulgent curry, shall we say!?

We have the perfect indulgent curry for a 'treat day', trust me to look no further! This would be Shahi Paneer which is almost like a double decadence. First there's the smooth, silky and creamy curry sauce laced with aromatic spices, cumin and chilies with bites of fresh ginger shreds. This is a curry sauce that can stand all on its own and will have you licking your plate at least twice - it's that good! But then comes the paneer.  Bits of soft, creamy paneer have a melt-in-your-mouth-feel after simmering away in the curry sauce. Another bite with some cumin scented basmati rice and you may just be able to take away the winter blues.

The word Shahi means royal and this is considered an indulgent dish that could be served on a special occasion. Here's a couple of tips: 

1) It's tradition to cut the paneer into triangles (instead of cubes), as at banquets or buffets guests will be able to identify this dish as Shahi Paneer and not a different paneer curry such as Matter Paneer.

2) Be sure to finely julienne ginger into shreds for a beautiful garnish. 


SHAHI PANEER

METHOD OF PREPARATION:

1) Boil onion in water until softened and cooked. Drain and purée in a food processor until smooth. In a heavy-based pan, heat oil on medium-high. Add onion and cook until caramelized, approximately 10 minutes. Stir in crushed tomatoes and cook for one minute. 

2) Add ARVINDA’S PANEER MASALA, garlic paste and salt. Mix well and cook for a couple of minutes to make a thick
paste. Add water and mix to create a sauce. Add ginger, sugar and lemon juice.

3) Gently stir in cream and stir. Delicately fold in paneer and cook on medium heat for a few minutes. Add a little
water to get desired sauce consistency. Simmer for a couple of minutes. Remove in a serving dish and garnish with cilantro and a sprinkle of ARVINDA’S GARAM MASALA. Serve with basmati rice and chappatis. 

INGREDIENTS:

¾ CUP PANEER, cut into triangles
1 LARGE ONION, cut into quarters
3 TBSP. OIL
2 BAY LEAVES
½ CUP CRUSHED TOMATOES, canned, unsalted
2 TSP. ARVINDA’S PANEER MASALA (use 1 TBSP. for hotter and added flavour)
1 TSP. GARLIC PASTE
1 TSP. SALT (or to taste)
1 CUP WATER (add extra if needed)
1 INCH THIN SLICE GINGER ROOT, cut into shreds
1 TSP. SUGAR
½ CUP HALF-AND-HALF CREAM (10% M.F.)
½ TSP. FRESH LEMON JUICE
2 TBSP. CILANTRO, finely chopped, to garnish
¼ TSP. ARVINDA’S GARAM MASALA, to garnish

Printable full recipe is here.