Spicy Curry Soup with Red Lentils
Ingredients 1 medium onion, finely chopped 3 cloves, garlic, minced 2½” piece fresh ginger, peeled and minced or grated 1 TBSP, Local Spicery Bo-Kaap Curry ¼ tsp Chile flakes ¾ cup, dried red lentils 1-14.5 oz can, salt-free chopped tomatoes 1-13.5 oz can, unsweetened coconut milk 2 Medjool dates, pits removed 2½ cup, hot water...
Moroccan Chickpea Stew
Chickpeas and vegetables swim in a floral-spiced broth with golden raisins and intense granny smith apple spice bombs. Incredibly easy, and satisfying for our SOS-free plant based friends and omnivores alike. It’s all in the spices. When Chef AJ asked me to do a cooking demonstration on her Youtube channel, I knew I had to...
Curried Chicken Salad
Great for salads and sandwiches alike! This versatile recipe works in all seasons. It’s the perfect way to spice up a cold dinner on a hot night, or even a brown bag lunch. Ingredients: 1 ¾ cup chicken broth 1 skinless boneless chicken breast ½ cup mayonnaise 1/3 cup plain yogurt 5 tablespoons curry powder (Madras,...
Berbere Sweet Potato Curry
This dish is a perfect side for a Middle Eastern or African style spread. Make sure to have a loaf of bread on hand- you’ll definitely want to finish off even the last drip of sauce! Note: to decrease level of heat, you can use less Berbere than called for; it’s strong enough to stand...
