Category Archives: Bring on the heat!

Spicy Chickpea Curry

An easy weekday dish!   Great for breakfast–reheated like hash with a couple of eggs cooked soft on top.  Absolutely delish!

Spicy Chickpea Crockpot Curry

Servings ~4-6

  • 2 yellow onions, chopped
  • 4 garlic cloves, crushed
  • 1 tablespoon + fresh grated ginger
  • 1-2 tablespoon lemongrass, chopped (I buy this pre-chopped in the frozen section of the asian market on Campbell, just south of sunshine)
  • 1 teaspoon toasted sesame oil
  • 1 T coconut oil
  • 13 ounce can full fat, organic, coconut milk
  • 1 T garam masala
  • 1 teaspoons ground turmeric
  • 1-2 T curry powder 
  • 1 tablespoon honey (adjust up for taste)
  • 1/4 – 1/2 teaspoon crushed red pepper (optional) or big dash of sriracha 
  • 1/2 sweet pepper, chopped
  • big pinch of sea salt
  • 1 T of fish sauce (optional)
  • 2 – 14 ounce cans chickpeas (garbanzo), drained
  • 3 cups sweet potatoes or japanese yams, peeled and chopped
  • garnish with cilantro and/or chopped green onions


  1. Add the coconut oil to a skillet and place over medium heat. Saute the onions, garlic, sweet pepper, and ginger until soft, 4-5 minutes, then remove from heat. Add the sesame oil and lemongrass–stir in well.  Place the onion mixture in the blender or food processor, all spices, honey, and 1 teaspoon salt. Cover and puree until smooth.
  2. Pour the curry blend into the slow cooker, then add the coconut milk, chickpeas and chopped sweet potato/yam. Mix well. Place the lid on the slow cooker, and turn on high for 5 hours or low for 6-8 hours. Once the sweet potatoes are soft, serve warm over quinoa, millet and/or sauteed spinach.  

Veggie Enchiladas

Veggie Enchilada

We eat this dish often here at 488 and never tire of it!  It is filled with all sorts of veggies and beans and topped with nutritional yeast uncheese sauce , for a meal that will please not only picky meat-eating adults, but young kids, who turn their noses up to anything vegetable.  I used to roll them up and make more traditional enchiladas, but now I just layer with corn (gluten free) tortillas–like a lasagna.  It is much easier, takes a lot less time AND you can fit more into your pan.  You are going to love that fact, because it is even better on day 2!  Cheers to being full–heart, mind, and belly!!

Veggie Enchiladas

Servings ~9

  • 1 can of black beans, cooked according to my mexi-black bean recipe
  • 18corn tortillas, gluten free
  • 1 red onion, chopped
  • 1 yellow onion, chopped
  • 1/2 t chipotle pepper flakes, or as much as you like!
  • Splash of agave nectar
  • Splash of fresh lime juice
  • 2 t ground cumin
  • 1 spanish sweet paprika
  • salt
  • freshly ground pepper
  • 1 c frozen corn
  • 1 c frozen peas
  • 2 bell peppers, chopped–I used orange and yellow
  • 1 jalapeno, diced
  • 1/2 c grape tomatoes, cut in half
  • 1/2 c sliced black olives
  • 3 garlic cloves, crushed
  • 2 cans of enchilada sauce, or make your own like I did.  I even made my own chili powder following Alton Brown’s recipe
  • 1 1/2 c uncheese nutritional cheese sauce
  • 1 container of dairy free sour cream
  • Fresh avocado slices
  • cilantro, chopped

Preheat oven to 350 degrees F.  Add a splash of the enchilada sauce to the bottom of a lasagna pan, to coat the pan.
In a large skillet over medium-low, cook the onions in the EVOO for 5-7 minutes, until they start to soften.  Add the garlic, jalapeno, tomato, bell pepper, splash of agave nectar, lime juice, cumin, paprika, salt, pepper, and chipotle pepper flakes and cook for another 5-7 minutes.  Stir in the peas and corn and cook for another 5 minutes, until they are thawed.Add 6 (less or more, depending upon the size of your pan) corn tortillas to line the pan.Prepare the beans and uncheese, cheese sauce.Add a thin layer of beans (use about half of the beans) to the top of the tortillas.  Next, add a layer of the cooked veggies (use about half of the veggies).  Sprinkle 1/2 of the chopped olives on next.  Squeeze a lime over the veggies, add 1/2 of the sour cream, 1/3 of the enchilada sauce, and 1/3 of the uncheese sauce.   Add another layer of tortillas and repeat the process.  Add the top and final layer of tortillas and coat the top of the tortillas with the last of the enchilada and uncheese sauces.  Sprinkle some ground cumin and chipotle pepper flakes on top and bake for about an hour.  Check it at about 45 minutes, if the top is getting too brown, place a layer of aluminum foil over the pan to stop the top from getting to brown or burning.  Make sure you let the enchiladas cool for 15 minutes before you serve.  Serve with sliced avocado, sprinkle of cumin and a squeeze of lime over the top.  ENJOY!

White bean and spinach soup

The colors are pretty amazing!

Brrr!   It is cold and windy here in the Ozarks tonight!  I must admit, I LOVE it when the weather finally turns from fall to winter.  Don’t get me wrong, fall is by far my favorite season, but there is something so peaceful about the short, dark and COLD days of winter.  I guess it gives me a good excuse to stay home, pour a big mug of hot tea, curl up on the sofa with a good book or food magazine and VEG!  It also makes me crave a nice big bowl of hearty soup!  Honestly, tonight was one of those perfect nights for chili, but the sensible side of me decided I better scan the contents of the fridge first to see if there was a smarter decision.  Glad I did!  I had an unusually large amount of baby spinach left for this late in the week.  I chalk that up to the fact that I have been digging the spinachless matcha smoothies at breakfast the past couple of days instead of my usual spinach based drinks.  Maybe it is time to change that up a bit and give matcha/spinach a try??  What do you think??

Anyway, I decided to go with a super simple tomato-based spinach and bean soup.  Sorta like a pasta fagioli without the meat?  After my husband took a peek at my latest creation he commented that it actually reminded him of an Italian wedding soup, minus the sausage.  I agree!  It definitely LOOKED similiar, but I CAN’T stand the taste of wedding soup (probably the sausage?), so to me, that is where the similarities end.  This soup had such a simple tomatoey, rosemary, sort of hard-to-describe, yet addicting flavor!  Even though my hubby was full after the first bowl, he liked it so much he went back for seconds!  Don’t worry, there is plenty for leftovers for tomorrow–I can’t wait!  I served it with a crusty french bread and an full bodied oatmeal stout from my hubbies homebrew collection!  Wonderful, just wonderful!  Now it is time for me to get back to my book and enjoy some much anticipated sofa time!  Bon Appetit!

Warm and delicious!

White bean and spinach soup

Servings 8

  • 6 c chicken or veg broth
  • 4 shallots or 1 large yellow onion, finely chopped
  • 3 T garlic, minced
  • 2 T finely chopped fresh rosemary or 1-2 t ground rosemary
  • 1 T dried basil
  • 1 T dried oregano
  • 1 t freshly ground black pepper
  • 1 t chipotle pepper flakes (or more if you want a little extra heat)
  • 2 14 oz cans fire-roasted diced tomatoes
  • 2 14 oz cans great northern white beans
  • 6 c fresh baby spinach, cleaned
  • 1 c. whole wheat macaroni or your favorite noodle
  • 1/2 c shredded Parmesan cheese (optional)
  • 1 T EVOO

In a big stew pot heat over med low.  Add the EVOO, chipotle pepper flakes, and rosemary for about 1 minute–until you can smell the rosemary.  Add the shallots (onion), basil, black pepper, and oregano and cook for 3-4 minutes–until the shallots begin to soften.  Add the garlic and cook another 2 minutes.  Stir in the chicken broth and turn up the heat to medium high.  Add the canned tomatoes and let cook until the broth begins to boil.  Add the beans (with the juice from the can) and once again bring it to a boil.  Stir in the pasta and bring it back to a boil.  You can turn the heat down a touch and just simmer it now for 10-12 minutes.  In the last couple of minutes of the cook time add the spinach and most of the cheese, reserving just enough cheese to use as a garnish.  Serve and ENJOY!



Black Bean Enchilada Soup

Black Bean Enchilada Soup

I have this awesome friend named Lisa.  She is a riot, beautiful, and always, I mean always has a big smile on her face and a great story to share!  Oh, and she also has a great appreciation for good shoes and good food — no wonder we are such great buds!

So, Lisa sent me this Enchilada soup recipe over the weekend.  When Lisa sends a recipe, I know I had better drop everything and make it immediately!  Which is pretty much exactly what I did!  She got the recipe from her Farm Chicks cookbook (I guess I need to get my hands on one!) and I adapted it with my usual tweaks to create this flavorful masterpiece that ended up in my stew pot this weekend–pure scrumptiousness in a bowl!

Before I share the recipe, do you want to know more about our weekend?  Too bad, cause I am going to tell you anyway!  🙂  It was our first weekend at home with NOTHING TO DO–no visitors, no commitments, NOTHING–in a very, very long time!  I can’t tell you how happy that made us!  So, what did we do??  LEAVE!  We took Tobi and Wilson (Henna has a bum leg right now, so she stayed home to rest) hiking on Sunday.  We headed south to check out Johnny Morris’ Dogwood Canyon Nature Reserve.  Great decision!  I have to take this opportunity to give Johnny much deserved thanks for creating a wonderful place for nature enthusiasts to get some exercise in the heart of the Ozarks!  For those of you who aren’t from these here parts (ha, I had to say that!), Dogwood Canyon is a beautiful nature reserve boasting a 6 1/2 mile paved trail for hiking, running, biking, roller blading–they even have a tram for those less inclined to get out and move!–whatever your preference may be.  The trail is lined with waterfalls, stunning cliffs, caves, trees, and much, much more!  Making it a photogs dream!  You could seriously spend all day exercising and snapping photos of the scenery–which is pretty much what I did!  Oh, happy day!

Anyway, we were exhausted by the time we made it home, but I couldn’t wait to get started on the much anticipated enchilada soup.  I quickly got the prep work done and set the soup to simmer.  Simmer it did–for about two hours while we sat outside by a bonfire sipping on thirst quenching home brews, playing with the dogs, rehashing our day of fun!  When we finally drug ourselves in for dinner we were starving for this hot and filling soup.  It took just one bite to know that it completely exceeded our expectations!  It was the perfect way to end our perfect day!  THANK YOU LISA for sharing!

Dogwood Canyon


Black Bean Enchilada Soup

Servings:  6

1 T ground cumin

1 T cumin seed


1 medium yellow onion, chopped

1/2 red onion, chopped

2 T  garlic, minced

3-4 c veggie or chicken broth

1 # chicken (thigh is best), cut up into small pieces (hormone free-antibiotic free).  This soup tastes GREAT without the chicken, so don’t be afraid to make this vegetarian or vegan.

2 cans organic, non-gmo black beans, do not drain

1 14 oz can organice fire roasted tomatoes, diced

1 1/2 c frozen corn (non-gmo, organic)

1 c organic salsa

2 roasted jalapenos, minced

1 T chili powder

1 lime, juiced

1 t chipotle pepper flakes

cilantro, chopped

green onion, chopped

non-dairy sour cream (we use tofutti sour cream!)

Preheat oven to 375 degrees F.  Slice open the jalapenos and place them on a cooking sheet seed side down.  Roast for about 25-30 minutes, until very soft.  Remove from oven and mince.

While the peppers are roasting, saute the red and yellow onion, garlic, chipotle pepper flakes and cumin (both the seeds and ground) in EVOO in a large skillet over low heat until the onions are soft, but not brown–about 5-7 minutes.  Turn up the heat to medium and add the corn, chili powder and roasted jalapenos and cook for 3-4 minutes.  Add the salsa, fire roasted tomatoes, chicken (optional) beans and a big squeeze of lime (about half of the limes juice) and cook for 3-4 minutes.  Turn up the heat to medium high, add the broth and bring to a boil.  Turn the heat down to low (as low as you can go!) and cook uncovered for about an hour (or two if you get distracted), stirring occasionally.

Serve the soup once it has achieved the consistency you desire!  Garnish with a big spoonful of sour cream, a handful of chopped cilantro, chopped green onions, and a big, big squeeze of lime!






Forno Bravo Pizza Crust


As many of you already know, we spent a year of our lives making a pizza oven.  Insane?  Yes, probably.  There were many frustrating moments in which I swore I hated the massive pile of concrete and brick–like when it was a 110 degrees outside and the awning keeping the sun off wasn’t enough to keep us from burning up; when the summer storms hit quick and we tried desperately and often unsuccessfully to keep the awning in place in 60 MPH winds; cutting and recutting stone to get it to fit and when it finally did the whole top would collapse; hands that were so dry from the concrete they would crack and bleed with any sort of movement–awwww I cherish those memories.  Actually, now that it is all over, they make me smile (and realize I never want to build another one–EVER–in my lifetime) and understand how much of ourselves we gave to that oven.  Now I LOVE it!

So this is how our pizza nights go here at the casa.  I make the dough, roll out the crusts, and decide on and prep the toppings.  During which time my hubby splits the wood, fires up the oven, and cooks the pizzas to perfection!  I usually get things started about 1 or 2 in the afternoon and by 7ish we are eating pies!  After-which, we turn up the tunes, pour another big glass of wine and/or beer and sit in front of the oven reflecting on the day and how lucky we are to be living our dream!

I thought it was about time to share the crust recipe that I most often use with you.  It is from Forno Bravo–where we learned how to build our oven.  I haven’t tried it in a conventional oven, so I don’t know the best cooking time.  In fact, I don’t even know the best temp since conventional ovens do not get to 900 degrees like my pizza oven.  My suggestion is to play around with it set between 450 and 500 degrees, watch it closely, and let ME know what works best!  The best advice I can give you is to use MY pizza sauce recipe, go LIGHT on the toppings, use a high quality cheese (or cheeses), roll out a nice and thin crust, cook with a very hot oven, and serve immediately.  This will get you closer to authentic pizza than about anything.  Oh, and stay away from toppings that are high in natural juices or fat–during the cooking process they will weep out and ultimately cause the crust to get soggy.  If you want to use something like pineapple or fatty meats cook them ahead of time!  TRUST ME ON THIS–we have cooked a ridiculous amount of pies and sadly ruined a LOT of crusts experimenting!

A couple of crusts ready to be topped!

By Volume

  • 4 cups Molino Caputo Tipo 00 or bread flour
  • 1 ½ cups, plus 2 TBL water
  • 2 tsp salt
  • 1/2 tsp dry active yeast
  • Fun ingredients to mix in with your dough–freshly ground pepper, chopped fresh rosemary, dried basil, dried oregano, chipotle pepper flakes, cumin seed or any of your favorite DRY herbs and spices!!

Throw all ingredients into your mixer.  Mix it slowly for two minutes, switch to the dough hook and then mix it faster for 5 minutes, and slow again for 2 minutes.  Check out youtube for videos on prepping the dough and rolling out thin crusts!

Cover the dough and let it rise for 1 1/2 – 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4 pieces.

To make your pizza balls, shape each piece of dough into a ball. Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer “skin.” Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.

Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily be stretched or rolled into a thin crust pizza.

Rolled out paper thin for a super crispy crust!

If you won’t need your dough for more than an hour, refrigerate it until you are ready to start.

Cozy by the fire!



The earthquaker

The earthquaker!

This super tasty dish was inspired by my hubby, who used to eat earthquaker burritos at some locally owned restaurant in Denver years ago.  He talks of this awesome burrito so often, I thought I would make up my own version.  MY earthquaker is more like a burrito casserole than a traditional burrito, but I think he liked mine even more than the original!

I picked up some beautiful new potatoes and sweet corn (and the juiciest peaches–don’t worry they are NOT in this dish!–although I think it might be kind of good!) at Gordon’s Orchard this week to pull this dish together.  If you are ever in our neck of the woods, make sure you stop at Gordon’s!  It is just south of Osceola and always has the BEST produce–I schedule my travel to be sure I can pick up some of their goodies!  Out of our garden, I picked a couple of gorgeous red onions and jalapenos to flavor it perfectly!  I even made the flour tortillas with goat’s milk from a local farmer!  Yep, I am getting a lot more industrious with my cooking and having the best time doing it!  You certainly do not have to make the tortillas, but it is a lot of fun, pretty darn quick and soooo much better than those dry, flavorless discs you purchase in a bag!

This dish will take a little more time than most on this site, but I promise you have never had anything like it!  It might be a good idea to double the recipe so you can eat one now and pop the other in the freezer for a rainy (or very busy) day!  BTW–I am munching on the leftovers as I am writing this dish, and holy schnikes is it good!

Warning:  This is another ‘don’t forget the beano!’ dish!

The earthquaker

Servings:  10

  • At least 9 small flour tortillas or six medium/large (see my site for the home made version)
  • 1 c uncheese cheese sauce (use link for this recipe)
  • 1 bag or 1 1/2 c grated pepper jack cheese
  • 1-2 t sea salt
  • 1/2 pack of Old ElPaso burrito or enchilada dry mix
  • 2 # new potatoes
  • 1 jalapeno, finely diced
  • 2 t (or more!) chipotle pepper flakes
  • 1-2 T EVOO
  • PAM cooking spray
  • 1-2 avocados, sliced
  • 2 T (or more!) cumin seeds
  • freshly ground black pepper
  • 1-10 oz can enchilada sauce, we like it hot!
  • 1-10 oz can  green chili enchilada sauce
  • 1 medium red onion, finely diced
  • 1 large can black beans, cooked according to my mexi-black bean recipe
  • corn from 3 cobs, about 1 1/2 c
  • green peas, about 1 1/2 c
  • 1 large lime
  • cilantro and sour cream for garnishing, as desired!

Preheat oven to 400 degrees F.

Start a pot of salted water boiling and add new potatoes.  Boil for 20-25 minutes, or until fork tender.  Drain and cube into smaller, bite size pieces.  Throw into a big bowl that has a lid, add a sprinkle of salt, freshly ground pepper, 1 T cumin seeds, chipotle pepper flakes, and a large splash of EVOO.  Put the lid on your bowl and shake to coat the potatoes well.  Place in a large lasagna pan and bake for 30 minutes or until the potatoes are nicely browned and a little bit crispy.  Remove from pan and set aside.  Wipe the pan clean with a paper towel so you can use it for your casserole.

If you are going to make the tortillas, get them started once you get the potatoes in the boil pot!  This is also a good time to make the uncheese sauce.

When building the casserole, think about how you make a lasagna–in layers, right??  Use that approach to build this dish!

Spray the lasagna pan with a light coating of PAM.  Put a thin coating of the green chili sauce on the pan.  Line the bottom of the pan with one layer of tortillas (about 3 small).  Add  1/2 of the potatoes, pepper jack cheese, corn, peas, jalapeno, black beans, and onion.  Sprinkle with a 1/2 t cumin seeds, 1/3 of the Old ElPaso mix, and squeeze lime juice over the top.  Add another layer of tortillas and put a healthy coating of the red and green enchilada sauces on top.  Next, add the second half of the ingredients listed above.  Then add another sprinkle of cumin seeds, 1/3 of the Old ElPaso dry mix, and lime juice.  Add the last tortilla layer.  Coat with the last of the red and green enchilada sauces.  Drizzle the cheese sauce on top and sprinkle cumin seeds, Old ElPaso dry mix, and more lime juice over the sauce.

Bake for at 375 for 40-45 minutes.  I use convection bake setting on my oven, but regular bake is fine.  Remove from oven and let rest for 5-10 minutes before serving.

While waiting for the dish to cool, slice your avocado and get the garnishes ready to go!

Serve this dish with a nice cool amber ale, margarita, or light white wine and ENJOY!!






Spicy charred bell pepper soup

Spicy charred bell pepper soup

It is unseasonably warm here in the Ozarks right now, but that hasn’t stopped me from firing up the oven to make healthful and delicious meals!  Check out this beautiful soup that I made a few nights ago.  Isn’t it pretty??  And you won’t believe how smoky and satisfying it is–at least until you try it!  Keep in mind that it is packed full of vitamins and fiber, so if you wake up the next morning with an extra kick in your step, don’t be surprised.  Ahhhh…it is so fun to eat and feel well!!


Spicy charred bell pepper soup

Servings:  about 6

  • 6 bell peppers–red, orange,  yellow,  cut in half and seeded
  • 1 large yellow onion, chopped
  • 6 cloves garlic, diced
  • 1 small can tomato paste
  • 4 c vegetable stock
  • 1/2 c heavy cream (milk or soymilk)
  • 1 1/2 c corn (fresh or frozen)
  • 1 small can diced green chilis
  • 1 t smoked paprika
  • 1-2 t chipotle pepper flakes
  • 1-2 T butter
  • 1 T EVOO
  • 1/4 t salt
  • 1 t freshly ground pepper

Preheat oven to low broil.  Place bell peppers on a cooking sheet skin side up and cook on the bottom rack of oven until the skin is charred.  Remove from oven and place in a zip lock bag.  Put in the freezer for 10 minute or so.  Remove the skin once it has loosened from the flesh of the pepper and discard.  Chop the pepper flesh and set aside.

While the peppers are cooking add a splash of EVOO, 1 t chipotle pepper flakes to a medium skillet over medium heat.  Once hot, add the corn and cook for 2-3 minutes.  Add the garlic and continue cooking until the corn is nicely browned.  Remove from heat and set aside.

While the corn and peppers are doing their thing, place the butter in a stock pot and warm over low/medium-low heat.  Add the onions and cook for 5-7 minutes.  Add the garlic,  1 t chipotle pepper flakes, and green chilis and cook for another 5-7 minutes.  Add the chopped bell pepper and roasted corn and cook for 2-3 minutes.  Transfer ingredients to food processor and  chop until you achieve the consistency you desire for the soup (small chunks or puree–it is up to you!).  Add this back to the stock pot, turn heat to low and and stir in the tomato paste, veg stock, cream, salt, pepper, and paprika.   Cover and cook for 10-15 minutes.  Uncover and cook for 5-10 minutes.  Taste and adjust flavors as needed.  Serve with a sprinkle of roasted corn and/or cilantro as the garnish.

HOT candied nutz

I use these awesome nuts on my salads, as a snack, in breading for fish, in rice–the gourmet utility is almost endless!  The smoky heat from the pepper works so well with the sweet and earthy flavors of the nuts.  I usually do pecans, but black walnuts and almonds rock too!  They store very well, so be sure to make a BIG batch the next time your oven is warm!

HOT candied nutz

Preheat oven to 450 degrees F.  Place nuts in a small baking dish.  Cover with honey or agave nectar and sprinkle with Ground Chipotle Pepper (we use a LOT, but be careful this stuff is very hot!).  Bake for 8-10 minutes (or until golden brown).  Be careful not to burn the nuts!

Mexi-Black Beans

Oh, how I just love mexican food!  However, I have had to adapt many of the classic dishes to accomodate our preference for limiting (no, I didn’t say eliminating!) meat and dairy in our diets.  What this means is that I often turn to beans to provide us with a complete protein (rice/beans) and much needed iron.  Sadly, though, until recently I wasn’t exactly LOCO about beans.  Which is why I started playing around to see what could be done to make them more appealing.  I quickly discovered that  two simple additions and a squirt of lime juice can make monumental changes in the flavor!  So pour yourself a big margarita and get ready to whip together a leaner and meaner mexican feast– you can start by swapping out some of the meat and greasy cheese with these tasty Mexi-black beans!!  Two seriously cool facts about mexi-black beans is 1.   how versatile they are–I use them at breakfast in egg burritos and even as an appetizer with a squeeze of lime over the top and multi-grain chips and 2.  they are packed full of iron, magnesium, phosphorus, folate, and fiber (hello beano!).  Heck, if you are really feeling crazy buy a bag of dried beans and give the home made version a shot.  They are super simple and make a good choice even better because YOU have control over the level of sodium added!

Mexi-black beans

Servings:  3

  • 1 14 oz can of black beans
  • 2 t cumin seeds
  • squirt of lime juice
  • 1 t chipotle pepper flakes (or more!)

In a small sauce pan cook the ingredients over low until they start to break down, become aromatic, and thicken up a little.  This is usually when I take them off of the heat and serve them, but if you leave them cook for 20 or so more minutes they will almost completely break down and thicken to a refried bean consistency, which might be desirable depending upon how you are using them!

Shrimp and mango curry

This bright and sunny dish will make you want to head for the islands.  It combines the rich flavors of sweet potato and fresh coconut with sweetness of mango and the complexity of traditional Indian curry powder.   It is simple, healthful, so full of great vitamins, healthy fats, and fiber!  I hope you fall for this dish like we did!  I forgot to take a picture of this one, but I can promise you it will add a nice cheery splash to your table as well!

Indian Curry

4 Servings

  • 2 T butter or sesame oil
  • 1 1/2 yellow onion, diced
  • 1 T garlic, minced
  • 1 T ginger, minced
  • 1 1/2 T madras curry powder
  • 1 1/2 T garam masala curry powder
  • 1 t cayenne pepper (or more)
  • 2 c water
  • 2 c Silk coconut milk
  • 2 sweet and ripe mangos, seeded, peeled and diced
  • 2 large sweet potatoes, peeled and diced
  • 2 shallots, sliced very thin
  • 1 1/2 # raw shrimp, in shell
  • sea salt, to taste
  • cilantro (optional additional garnish)
  • toasted coconut (optional additional garnish)

Melt the butter or warm the sesame oil in a large saucepan over medium-low.  Saute the onions for about 5 minutes, until soft.  Add the garlic and ginger and cook for another 5 minutes.  Add the coconut milk, water, cayenne, curry powder and cook for 5 minutes.  Add the shrimp and cook for 5 minutes.  Remove the shrimp and set aside.  Stir in the sweet potatoes and mango and cook for 5-10 minutes uncovered.  Cover about 75% of the pot with lid (leave enough open to release small amounts of steam) and cook for 10-15 minutes.  Remove the lid again and cook until you achieve a nice thick consistency to the curry broth.  Taste the curry broth and adjust for flavor.  Add the shrimp and cook for 5 minutes.

While the curry is thickening, add a dash of sesame oil to a small saute pan and heat over medium.  Add the sliced shallots and cook until they brown nicely. Remove from heat and set aside for garnishing.

Serve the curry over a toasted cumin/coconut rice and garnish with the shallots, toasted coconut, and/or cilantro.  Enjoy this with a Fume Blanc or Meritage.