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Curry Ice Cream

Categories: Desserts, Raw, Spleen Qi Vacuity, Stomach Yin Vacuity, Vegan, Vegetarian

Curry Ice Cream 2 pitted dates, soaked for 2 hours ½ cup coconut meat ½ cup raisins 1 Tbsp agave nectar 1 ½ tsp curry powder Directions: Drain dates, reserving about 3 Tbsp of the soaked water. Transfer the dates and the reserved soaked water to a blender with all the remaining ingredients. Process on high speed until smooth and creamy, stopping occasionally to scrape down the blender jar. Pour into an ice cream maker until forms  a sturdy, creamy texture or follow manufactures instructions. Serving Size: 1 quart TCM […]

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Sweet Potato Soup

Categories: Large Intestine Fluid Vacuity, Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Cold, Stomach Food Retention

Sweet Potato Soup (8 servings) 1 ½ pounds sweet potatoes 3 cups chicken stock 1 head garlic, peeled 1 tbsp vegetable oil 1 ½ tbsp curry powder 2 tsp minced ginger 1 cup cream (or nonfat evaporated milk) 1. Preheat the oven to 350 degrees. Rinse the potatoes and roast them in the oven for 40 minutes or until tender. 2. Bring the stock to a boil and blanch the garlic for 5 minutes; remove garlic from the stock with a slotted spoon. 3. Scoop the potato pulp out of […]

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Lamb and Bean Stew

Categories: Bi Syndrome Cold, Kidney Yang Vacuity, Lamb, Spleen Damp, Spleen Damp Cold, Spleen Yang Vacuity

LAMB AND BEAN STEW serves 4-6 3 tbs coconut oil 2 onions, chopped 2 lbs Lamb chops or spareribs, chopped in large pieces (including bone) Bone broth 2 tsp curry powder 3 cloves garlic, minced 2 Thai chilies, minced 4 cups beans (black beans, kidney beans, or a combination of both) cooked in bone broth Juice of ½ lemon Salt 1) Heat the oil, medium high, and sauté the onions until golden, 8-10 minutes. 2) Add the Lamb pieces with about a ¼ cup of broth, cover, and simmer for […]

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Curry Favor Pumpkin Soup

Categories: Bi Syndrome Cold, Cold Damp Distressing Spleen, Diabetes, Spleen Damp, Spleen Damp Cold

Curry Favor Pumpkin Soup 2 servings 10-12 ounces pumpkin or winter squash, such as Japanese kabocha (about 2 cups when cubed) 2 1/2 cups chicken or vegetable stock 2 tablespoons vegetable oil, such as canola or olive 1 small onion, diced 1-2 teaspoons curry powder Pinch of salt Pinch of pepper Chop the pumpkin pieces into 1-inch cubes, seeded and peeled. (Some pumpkins are quite tough and most easily handled by chopping the pumpkin into two, seeding it, then cutting it into wedges before peeling. A large, sharp cleaver can be […]

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