Posted on by Creative Co-Op

Curry Powder Blend Seasoning

Our Curry Powder Blend Seasoning is extremely versatile, Leading with notes of roasted garlic, shallots, cumin, turmeric, coriander and fenugreek. This spice blend can be easily added to your already favorite dishes or become the star of the dish, a little flavor goes a long way!

  • Add to Greek yogurt for a quick veggie dish
  • Layer in to make your favorite curry pop
  • Use to roast poultry

Recipes:

Curried Tartar Dipping Sauce INGREDIENTS: 2 Tbsp Horseradish Root, grated 2 Tbsp Mayonnaise ½ c Sour Cream 1 tsp Apple Cider Vinegar Juice of ½ Lime 2-3 Tbsp F+F Curry Powder Blend Seasoning ¼ tsp Salt INSTRUCTIONS: 1. Add grated horseradish to a bowl, along with mayonnaise, sour cream, apple cider vinegar & lime juice, & mix together until combined. Alternatively, use premade tartar sauce. 2. Stir in F+F Curry Powder Blend Seasoning & mix well. Season with salt, if desired. 3. Use as a dip for fries, shrimp, sandwiches, etc. Enjoy!

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Curried Snack Crackers INGREDIENTS: 2 sleeves Saltine Crackers (4 oz) 4 Tbsp F+F Curry Powder Blend Seasoning ¼ c Brown Sugar 3 Tbsp F+F Small Batch Vermont Maple Syrup ½ c Olive Oil ½ c Canola/Avocado Oil 1-2 tsp Red Chili Flakes (optional) INSTRUCTIONS: 1. Place all crackers into a ziplock bag. 2. Whisk together F+F Curry Powder Blend Seasoning, brown sugar, F+F Small Batch Vermont Maple Syrup, & oils in a bowl, making sure everything is evenly distributed. 3. Pour spice mixture over crackers in ziplock bag & marinate, ideally overnight or at least 4 hours. The mixture will stick to the crackers & bag. Make sure to gently roll the bag around to distribute to all crackers. You want to try to keep the crackers as whole as possible. 4. After marinating, place crackers on a baking sheet lined with parchment paper. Scrape from the bag any remaining chunks of seasoning & sprinkle on top of crackers. 5. Bake at 350°F for about 5 minutes. The sugar burns fast; watch closely and remove from oven when the sugar has begun to melt. Let cool for 20 minutes before serving. Enjoy!

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Curried Latkes INGREDIENTS: 1 bag Frozen Hash Browns or Sweet Potatoes (20 oz), grated 1 c Onion, chopped Olive Oil or Butter 2 Tbsp Garlic, chopped or minced 1 Tbsp Ginger, grated or minced 2-3 Tbsp F+F Curry Powder Blend Seasoning 1 c All-Purpose Flour 2 Eggs, large Canola/Avocado Oil, for frying Cheesecloth or Dish Towel, for straining potatoes Desired Toppings: Sour Cream, Cilantro, Green Onions, etc. DIRECTIONS: 1. Defrost frozen potatoes completely. Wrap & press in either cheesecloth or a dish towel, draining as much liquid out of them as possible. 2. Sauté chopped onion in olive oil or butter, with garlic & ginger, until translucent. 3. Once potatoes are completely drained, place into a bowl & stir in the flour, F+F Curry Powder Blend Seasoning & sautéed onion. 4. Whisk eggs & add them to the potato mixture. Mix to incorporate. 5. Potatoes should form together, but not be too wet or sticky. Add more flour, if needed, to hold together, being careful to not overwork the potatoes. 6. Scoop into 1-2 inch balls. Once in a ball pat down to form a disc, then set aside. 7. Use a large sauté pan with a lip, add canola or avocado oil until about ¼ inch deep. Bring oil to 350°F & fry the latkes on both sides until lightly brown. Once brown on both sides, remove & set aside. Lightly salt, as needed. 8. You may also cook in the oven at 400°F for 20-30 minutes, making sure to flip halfway through. 9. Top with sour cream, cilantro & green onions. Enjoy!

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Curried Chicken Salad INGREDIENTS: Salted Water, for boiling ½ c White Wine 2-3 Bay Leaves Whole Peppercorns 9 oz Chicken Thighs (2-3 thighs) 12 oz Chicken Breasts (2 breasts) 1 Sweet Onion, diced 2 Tart Apples, diced 3 Celery Stems, diced ¾ c Cashews, diced ½ c Mayonnaise 1 Tbsp Apple Cider Vinegar ½ c Olive Oil 1-3 Tbsp F+F Curry Powder Blend Seasoning 1 c Grapes, cut in half Salt & Pepper, to taste DIRECTIONS: 1. Bring a salted pot of water to a simmer & heavily season with salt & peppercorns. Add in white wine & bay leaves. 2. Add in the chicken breast & thighs & poach until cooked all the way through, until an internal temp of 165°F has been reached. Remove from water & strain. Allow to cool, before pulling chicken apart. 3. While chicken cools, medium dice the onion, apple, cashews & celery, and place into a large bowl. 4. In a separate bowl, stir together the mayo, vinegar, olive oil & F+F Curry Powder Blend Seasoning. 5. Medium dice poached chicken & add to bowl of chopped veggies & nuts, pour in the mayo mixture & stir until evenly distributed. Salt & pepper, to taste. Chill & serve! Enjoy!

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Curry Mignonette INGREDIENTS: ¼ c Apple Cider Vinegar ½ c White Distilled Vinegar 2 Tbsp F+F Curry Powder Blend Seasoning 1 tsp Honey Juice of ½ Lime ¼ c Shallot, diced (½ small shallot) 1 Green Onion, diced 2 stems Cilantro, chopped 1 tsp Fresh Ginger, microplaned DIRECTIONS: 1. Combine apple cider vinegar, white distilled vinegar & F+F Curry Powder Blend Seasoning into a bowl. Add honey & lime juice, & whisk together. 2. Small dice the shallot, green onion & cilantro, & add to the bowl. Mix well. 3. Microplane ginger & stir into the mignonette. 4. Serve with oysters. Enjoy!

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Curried Vegetable Yogurt Dip PREP TIME: 10 Minutes YIELDS: Approx. 10 Servings INGREDIENTS: 16 oz Sour Cream 32 oz Greek Yogurt (1-2%) ¼ c Whole Milk 3 Tbsp Honey 2-3 Tbsp F+F Curry Powder Blend Seasoning Salt & Pepper, to taste DIRECTIONS: Stir together sour cream & Greek yogurt. Slowly add in milk, stirring until it is smooth. Add more milk if you’d like a thinner dip, or omit if you’d like a thicker consistency. Mix in the honey, F+F Curry Powder Blend Seasoning, as well as salt & pepper, to taste, Serve as a dip with veggies, chips, pretzels, etc. Enjoy!

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