Welcome to the vibrant spice world of southern Indian cuisine! We’ve been relishing the flavors of our latest release, Golden Curry Blend. This warming mix features turmeric and coconut milk powder as the flavor powerhouses. Higher notes of ginger and coriander sing forward. And everything is rounded off with mild chili and cumin.
We’re excited to share several ways to use Golden Curry Blend in your own kitchen. Each of these recipes focuses on ease and simplicity while still delivering full-on flavor. Use these instructions as suggestions and feel free to color outside the lines!
This blend can be substituted in any recipe that calls for curry powder (just scale back on the additional salt since this blend is salted). And we always encourage you to try our blends on your daily staples–mix into scrambled eggs, coat your roasted potatoes, sprinkle on buttered noodles. Start simple and then let your imagination go wild.
Curried Coconut and Chickpea SoupIngredients:
1 medium onion, diced
4 cloves garlic, chopped
3 tbs olive oil
3 tbs Golden Curry Blend
28 oz canned, diced tomatoes
2 x 15oz canned garbanzo beans
1 x 15oz can of coconut milk
3 cups stock of choice
Juice from half of 1 lime
Sea Salt to taste
Heat large soup pot with oil, then add onions and garlic until translucent (3 to 5 minutes).
Add curry powder to release the aroma (30 seconds to 1 minute).
Add remaining ingredients and bring to a light boil, then reduce heat and simmer for 30 minutes.
Add lime juice and additional salt to taste. Garnish with sour cream, parsley and lime.
Roasted Maple Curry Cashews
1.5 cups raw, unsalted cashews
1 cup pumpkin seeds
2 tbs maple syrup
1.5 tbs Golden Curry Blend
1 tbs olive oil
Sea salt to taste
Preheat oven to 300.
Line a baking sheet with parchment paper.
Combine syrup, oil and curry powder in medium bowl. Then add nuts and toss to coat.
Bake for 30 minutes, stirring once.
Sprinkle with additional sea salt to taste and allow to cool.
Golden Coconut Fried CodIngredients:
For fish prep:
.75lbs cod cut into 2” pieces
1 tbs Golden Curry Blend
For fish breading:
½ cup flour + 1 Tbs Golden Curry Blend
½ cup panko
½ cup shredded coconut
Oil for frying
In a large bowl sprinkle curry powder over fish and toss to coat. Let sit for at least 10 minutes. Meanwhile, combine flour and curry powder in medium bowl. Whisk egg in another medium bowl. And mix together panko with coconut in a final medium bowl.
Add enough oil in a large frying pan to create a depth of ¼-½ ”. Heat oil over medium-high heat.
Dredge fish pieces through flour, dunk in egg, then coat in panko and coconut mixture.
When oil is hot, place fish in the frying pan cooking 2 to 3 minutes per side until golden brown. Drain fish on a plate covered with paper towel.
Garnish with green onions and lime. Try combining sour cream with the curry blend for an easy dipping sauce.
Let us know how these recipes go for you and we’d love to hear what other ways you find to use this blend! Happy salting!