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Campus Curry (100% Organic)

$7.00

SKU: S824 Categories: ,

Product Description

Package weight:  2 ounces

Denton, Texas is blessed with two world famous universities that bring students here from all over the globe.  This well-balanced blend of curry spices add a lot of flavor, but little heat, and will keep homesick students from missing Mom’s home cooking.

Ingredients: organic turmeric powder, organic coriander powder, organic cinnamon powder, organic cumin powder, organic garlic powder, organic ginger powder, organic black pepper, organic cloves.

No salt
No sugar

*Use from 2 teaspoons to 3 tablespoons per 6 servings of curry, depending on the level of pungency desired.

*Used sparingly with other spices and herbs, it adds that “secret ingredients” mystery to meats, soups, sauces and vegetables.

*Heap on by the tablespoonful for a hearty traditional curry dish.

*Good in all egg dishes.

*Perfect for those vegan dishes and great for spicing up meats and fish.

*For cream sauces, add 1/2 teaspoon CAMPUS CURRY POWDER to 2 cups cream sauce for meats, fish, tofu or vegetables.

*Spice up butter by blending 1/2 teaspoon CAMPUS CURRY POWDER into 4 tablespoons butter; spread on bread, crackers, broiled fish, chops or vegetables.

 

RECIPE:  Basic Curry

Use with any meat, vegetable or tofu

2 pounds cubed meat or vegetables, or a combination

1 onion, chopped

2 tablespoons cooking oil

1 tablespoon CAMPUS CURRY

1.5 cups water

Salt to taste

Optional:  1 cup coconut milk, plain yogurt, sour cream or heavy cream

Brown meats and vegetables in oil; add CAMPUS CURRY POWDER.  Add 1/2 cup of water and stir.

Salt to taste, adding remaining 1 cup water, stirring well.

Cover and simmer over medium heat for 30 minutes.

*Serve over rice or pasta

 

RECIPE:  Tofu Curry Soup

2 tablespoons cooking oil

1 onion, chopped

1 sweet red bell pepper, chopped

3 cloves garlic, minced

1 tablespoon CAMPUS CURRY

1  15-ounce can coconut milk

1  10-ounce can vegetable broth or 2 cups homemade

1/2 pound small red potatoes, quartered

2 large carrots, chopped

1 small zucchini squash, diced

1 bunch green onions, sliced

1 package firm tofu, cut in 1-inch chunks

HIMALAYAN PINK SALT to taste

In a soup kettle, cook the onion and bell pepper in the oil until almost soft; add the garlic and cook until just softened.  Do not brown.

Sprinkle in the curry powder and stir for 1 minute.  Pour in the coconut milk and broth; stir, then add the vegetables.  Bring to a boil, lower heat, cover and simmer for 15 minutes.

Drop in the tofu; season with salt and simmer, covered, another 10 minutes.

*Garnish with fresh chopped parsley or cilantro.

*Drizzle hot chile oil on top of soup.

Yield:  6 servings

 

RECIPE:  Succotash Salad

1 10-ounce package frozen corn

2 cans baby lima beans

1 small cucumber, peel and diced

2 tomatoes, seeded and chopped

1/4 cup red onion, finely chopped

2 tablespoons cider vinegar

1/2 teaspoon Dijon mustard

1 clove fresh garlic, minced

1/2 teaspoon sugar

1/2 teaspoon CAMPUS CURRY POWDER

Salt to taste

Fresh ground black pepper to taste

3 tablespoons olive oil

1/4 cup fresh cilantro, chopped

Blanch frozen corn for 3 minutes in boiling water; drain and cool.  Combine with lima beans, cucumber, tomato and onion.

In a separate bowl, whisk the vinegar, mustard, garlic, sugar and CAMPUS CURRY POWDER together.  Season with salt and black pepper.  Slowly drizzle olive oil into vinegar mixture while whisking constantly.

Pour over vegetables; stir well and refrigerate 1 hour before serving.  Garnish with cilantro; giving a final toss before serving.

*This is a good addition to any vegan meal.

*Sits well at room temperature on a buffet.

*Serve at cookouts with burgers, hot dogs and brisket.

 

RECIPE:  Curried Roast Beef

1 onion, chopped

2 tablespoons cooking oil

1 tablespoon CAMPUS CURRY POWDER

1/2 teaspoon ginger powder

1/4 teaspoon yellow mustard powder

1/4 teaspoon cardamom powder

1/8 teaspoon cayenne powder

1.5 cups water

1.5 teaspoons salt

4-5 pound rump roast

Sautee onions in cooking oil just until soft.  Stir in spices and cook 3 minutes, stirring constantly.  Add water and salt.  Heat for 2 minutes; cool, and pour over meat.  Refrigerate 24 hours, turning several times.  This may be shortened to overnight; but, the longer, the better.

Place roast in a roasting pan; pour marinade over, cover and cook in a 325 degree oven for 2.5 hours.  Baste once.

Remove roast from pan and thicken pan juices with flour.

*Serve with Jasmine or Basmati rice and a selection of vegetables and relishes.

*Include a side of yogurt with chopped cucumbers and fresh mint or basil.

 

RECIPE:  Curry-Mac Salad

2 large cans chunk white chicken

1 pound elbow macaroni, cooked and drained

3 ribs celery, thinly sliced

1/2 Vidalia onion, thinly sliced

1/2 sweet red bell pepper, chopped

1 cup frozen English green peas, thawed

1 tablespoon CAMPUS CURRY

1-2 cups mayonnaise

1/4 cup Creole mustard

In a large mixing bowl, toss chicken, macaroni and vegetables.

In a separate bowl, whisk together remaining ingredients; pour over macaroni mix and fold in until all is coated with the dressing.  Salt if needed.  Chill 4 hours or overnight.  Turn again with a big spoon before serving.

*Serve on the brunch buffet.

*This is great as a luncheon dish stuffed in tomatoes or a lettuce cup, served with crackers and a side of soup.

Yield:  8-10 servings/about 15 on a buffet table

 

RECIPE:  Party Nuts

2 tablespoons cooking oil

2 cups assorted unsalted nuts

1 teaspoon CAMPUS CURRY

1 teaspoon Chile Powder Blend-Traditional (mild)

1/4 teaspoon dried garlic granules

Salt to taste

In a mixing bowl, toss nuts with oil.  Spread in a single layer on a jelly roll pan, or any wide, shallow pan with sides.  Roast for 25 minutes in a 325 degree oven.

While nuts are roasting, mix spices.  Pour roasted nuts into the bowl again; sprinkle and toss with the spice mix and salt to taste.  Return to the baking pan and roast another 3 minutes.  Cool completely before serving or storing.

*These spiced nuts will keep for 2 weeks in an airtight container.

*Double or triple the recipe for those frat parties.

*Serve with sophisticated cocktails or keg beer and box wine.  These party nuts dress up any social event.

*This is a great pick-me-up snack while studying for exams.

Yield:  2 cups

 

RECIPE:  Curried Couscous

1 bunch green onions, minced

1/2 sweet red bell pepper, chopped fine

1 tablespoon butter

3/4 teaspoon CAMPUS CURRY

1/2 cup chicken or vegetable broth

1/2 cup couscous

Sautee vegetables in butter until softened.  Add  CAMPUS CURRY; stir for 30 seconds.  Pour in broth; bring to a boil and add couscous.

Remove pan from heat and cover immediately.  Allow to stand for 7 minutes.  Season with salt and pepper, fluff with a fork and serve.

*Serve with boiled chicken breasts, pork chops or fish.

*Include with any vegan feast.

 

RECIPE:  Curried Sandwich Spread

1 and 1/2 cup mayonnaise

2 teaspoons CAMPUS CURRY

1/2 teaspoon DRIED ONION GRANULES

1/2 teaspoon YELLOW MUSTARD POWDER

1/2 teaspoon sea salt

1/4 teaspoon FINE-GRIND WHITE PEPPER

Mix all ingredients together and refrigerate for 1 hour before using.

*Spread on any sandwich with cold cuts and cheese.

*Fold into boiled potatoes or macaroni; add diced vegetables of choice and minced pickled ginger.

*Include on the side with cold meat and vegetable platters on the buffet.

*Slather on fish fillets, pork chops or chicken breasts 1 hour before grilling.  The meat will be super-moist.

*Instead of tartar sauce, dress fried oyster and shrimp po’boys with this spread.

*Whisk in some vinegar or citrus juice with salad oil for a quick homemade salad dressing.

 

 

 

 

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Additional Information

Weight 3 oz
Dimensions 6 x 4 x 2 in
Size

2 ounce

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