I have Penzeys Curry, hot and sweet. Is there a huge difference between the two? I know the subject of curry can be complicated, but should I stop at the store and get the Madras? This recipe is in the new Fine Cooking and I loved that it calls for stick cinnamon and whole star anise. I jump at chances to use all my spices that do not get used as much as the others.
I am cooking a Curried Tomato Soup with Fragrant Quinoa today and the recipe calls for Madras Curry
- Thread starter karennoca
- Start date
Finished the soup awhile ago...it is divine! Beautiful color, lovely aromatics
and smells so great in my kitchen. Recipe says to combine the quinoa with the soup just prior to heating for serving. It can also be enjoyed cold. Both the soup and quinoa have wonderful flavor. Recipe calls for white quinoa but I had red in my pantry and I think it will look very pretty. I did add about 1/2 tablespoon of the tube tomato paste to give it more color.....like in the magazine, It is also online at Bon Appetite's website.
Serving with garlic french bread and a simple green salad tonight. Tomorrow night, serving with this side dish. Clink on Bon Appetite link to view photo
http://www.10thkitchen.com/2012/05/roasted-carrot-avocado-and-orange-salad/
http://www.finecooking.com/recipes/curried-tomato-soup-quinoa.aspx
and smells so great in my kitchen. Recipe says to combine the quinoa with the soup just prior to heating for serving. It can also be enjoyed cold. Both the soup and quinoa have wonderful flavor. Recipe calls for white quinoa but I had red in my pantry and I think it will look very pretty. I did add about 1/2 tablespoon of the tube tomato paste to give it more color.....like in the magazine, It is also online at Bon Appetite's website.
Serving with garlic french bread and a simple green salad tonight. Tomorrow night, serving with this side dish. Clink on Bon Appetite link to view photo
http://www.10thkitchen.com/2012/05/roasted-carrot-avocado-and-orange-salad/
http://www.finecooking.com/recipes/curried-tomato-soup-quinoa.aspx
I also have Penzey's hot curry powder
and despite our very high tolerance for heat, we find over the top.
I would use 1/2 and 1/2 hot and sweet and then taste. You can add motre heat, but taking it out is not so easy.
also remember that if you freeze dishes with chilies in them that the heat increases with freezing!
That said, I would love the recipe!
and despite our very high tolerance for heat, we find over the top.
I would use 1/2 and 1/2 hot and sweet and then taste. You can add motre heat, but taking it out is not so easy.
also remember that if you freeze dishes with chilies in them that the heat increases with freezing!
That said, I would love the recipe!