While the ingredients of a curry powder vary from person to person and region to region, they all largely contain a blend of earthy, savory, sweet, and spicy flavors. The level of ‘heat’ in each powder can vary a lot too, so you may need to adjust the quantity you use depending on how hot your blend is. For these recipes I used Frontier Co-op’s organic curry powder, which is much milder than their Muchi curry powder. You can learn more about the ingredients in this blend and get some additional culinary inspiration by checking out this month’s video here.
Curried Lamb Patties
- 1lb Ground Lamb (or 1 pkg Beyond Original Sausage)
- 1/3 cup dried apricots
- 1 egg (or equal amount of replacer)
- 2 tsp curry powder
- 1/2 tsp onion powder
- 1/4 tsp salt
Soak the dried apricots in hot water for 30 minutes until softened. Drain the apricots and chop them. (Tip: I suggest using a knife for this as apricots are sticky even after soaking and will bind up in a food processor.) Combine all ingredients in a bowl and work with your hands until well combined. Divide mixture into six parts and shape into patties. Place in a frying pan over medium high heat until cooked through (about 6-8 minutes), flipping occasionally. I served these with Jasmine rice and pita. They would also pair well with grape leaves or taboule.
Kid-Friendly Creamy Curry Potatoes
- 3/4 cup potato flakes*
- 3/4 cup water
- 1 cup ricotta
- 1 1/2 tsp curry powder
- 1/4 tsp salt
This is a fast, colorful way to bring curry onto the table without a lot of spicy heat or unfamiliar textures. Simply bring water and salt to a low boil in a small saucepan. Add curry powder and potato flakes and stir. Remove from heat and mix in ricotta until well combined. Try serving this with familiar foods, like chicken tenders or toast, for an easy introduction to a potentially intimidating new flavor.
*If you prefer to use whole potatoes, simply boil or bake until done, mash with a fork, and use 1 1/2 cup potato and omit the water.