Kitchen-Sink Curry
In the spirit of utilizing leftovers and embracing what's available in your kitchen, we present to you a delicious and versatile leftover curry recipe. This recipe is designed to use up those odds and ends in your fridge and pantry, resulting in a flavorful and satisfying dish. Today, we'll be creating a Leftovers Curry with yellow curry powder, featuring olive oil, white onion, broccoli, bell peppers, zucchinis, garlic, coconut milk, and some pantry staples. Charleston best private chef service
In the spirit of utilizing leftovers and embracing what's available in your kitchen, we present to you a delicious and versatile leftover curry recipe. This recipe is designed to use up those odds and ends in your fridge and pantry, resulting in a flavorful and satisfying dish. Today, we'll be creating a Leftovers Curry with yellow curry powder, featuring olive oil, white onion, broccoli, bell peppers, zucchinis, garlic, coconut milk, and some pantry staples.
Charleston Chest Service - the best private chef service in Charleston whips up a quick recipe utilizing kitchen leftovers. Here is a super delicious and easy and simple and cheap but amazing coconut vegetable curry recipe by the best private chef in charleston
Ingredients:
3 tbsp olive oil
1/2 white onion, diced
1 1/2 cups broccoli florets
1/2 cup sliced bell peppers (any color you have)
1 yellow zucchini, sliced
1 green zucchini, sliced
3 tbsp yellow curry powder
2 tsp minced garlic
1/2 can coconut milk
Red pepper flakes (to taste)
Salt and pepper (to taste)
Instructions:
Gather all your leftover vegetables. Don't worry if they're not in perfect condition; we're going to transform them into a delightful curry.
Heat the olive oil in a large skillet or pan over medium heat. Add the diced white onion and sauté until it becomes translucent and fragrant, about 2-3 minutes.
Stir in the minced garlic and yellow curry powder. Allow them to cook for another minute or so, until the spices become aromatic.
Add the broccoli florets, sliced bell peppers, yellow zucchini, and green zucchini to the pan. Mix everything well to coat the vegetables with the flavorful curry mixture.
Pour in the coconut milk and stir to combine. Reduce the heat to medium-low and let the curry simmer for 10-15 minutes, or until the vegetables are tender and the sauce has thickened slightly. If it becomes too thick, you can add a little water to reach your desired consistency.
Season the curry with red pepper flakes, salt, and pepper to taste. Start with a small amount of red pepper flakes, and then add more if you prefer a spicier curry.
Serve it over cooked rice, quinoa, or noodles for a complete meal.
This Leftovers Curry is a versatile dish that can be customized to your taste and what ingredients you have available. Feel free to get creative and adapt it to your preferences. Embrace the art of improvisation in the kitchen, and savor the delicious results of using what's available to you in the moment.
Spaghetti Squash & Turkey Meatball Recipe
This versatile root vegetable is known for its uniquely stringy texture and traditional squash flavor. Follow along for a healthy spin on spaghetti & meatballs.
Hey friends,
Fall is here! That means squash of all varieties can be found in grocery stores across America. Today, we’re going to talk about a type of squash you’ve probably already heard of before. Spaghetti Squash. This versatile root vegetable is known for its uniquely stringy texture and traditional squash flavor.
For our recipe, we took an Italian staple, “Spaghetti & Meatballs”, and lightened it up a bit for a feel good alternative to a carb heavy classic. Just follow these easy steps below to make this delicious dish!
Yields: 4-6 Servings
Ingredients:
1 Spaghetti Squash
1 Package of Ground Turkey
1 Can Crushed Tomatoes
2 Tbsp. Tomato Paste
1 Sweet Onion
2 Tbsp. Minced Garlic
1 Tbsp. Lemon Juice
2 Tbsp. Honey
3 Tbsp. Salt
2 Tbsp. Pepper
Red Pepper Flakes, to taste
Bonus: 2 Tbsp. Calabrian Chili Pepper Powder, if you have it
For the sauce:
Dice half of the onion. Reserve other half for turkey meatballs
Place onions in lightly oiled pot on medium high heat. Sweat onion
Add the can of crushed tomatoes, tomato paste, minced garlic, honey, half the salt and pepper, and Calabrian chili powder, if you have it. Mix together and taste. Adjust seasoning to taste.
Once sauce begins to bubble, adjust the heat and bring sauce to a very gentle simmer. Allow to cook, stirring occasionally so sauce doesn’t burn the bottom of the pot.
When ready to eat, add lemon juice and mix in.
For the meatballs:
Preheat oven to 375 Degrees Fahrenheit.
Grate other 1/2 onion into a bowl.
Mix ground turkey with 1/2 the salt, pepper, and grated onion. Add any additional seasonings to taste.
Make approximately 3 oz. meatballs. Rolling in your hand, then placing on a sprayed cookie sheet.
Place cookie sheet in oven and cook for 15-20 minutes.
Once the meatballs have browned, remove from the oven and add to the sauce to finish cooking.
Turn pot up to medium and cook while spaghetti squash finishes cooking
For the squash:
Preheat oven to 425 Degrees Fahrenheit.
Cut Spaghetti squash in half. Scoop out the seeds and season with EVOO, pinch of salt & pepper.
Place squash in a baking dish cut side up. Wrap the dish in aluminum foil and place in the oven for 20 minutes. Then remove foil and cook for additional 30 minutes.
Remove from oven and allow to cool enough to handle.
Once cooled, grab a fork and scrap the spaghetti-like inside of the squash into a bowl.
Assemble all of your ingredients, top with parmesan and/or red chili flakes and enjoy!
