Chickpeas with Mango Sauce

Ingredients:

3 cups cooked chickpeas
1/2 cup grated ripe mango
1/2 cup water
1 chopped onion
1 tomato, chopped
1 tbsp vegetable oil
1 tsp garlic
1 tsp ground ginger
1 tsp curry
1 tsp ground cumin
1/2 tsp salt

Preparing:

Fry the onion in oil.
Add garlic, ginger and tomato and cook for 1 minute.
Add the remaining ingredients and cook for 5 more minutes.

January 9th, 2008 | Category: chickpeas, cook, cumin, curry, food, free, free recipes, garlic, ginger, healthy recipes, latin recipes, low fat recipes, mango, mexican recipes, onion, sauce, tomato | Leave a comment

Christmas Curry Rice with Tomato

Ingredients:

600 ml chicken broth
175 g rice
6 tomatoes
2 tbsp fresh chopped cilantro
1 tbsp oil
1 tbsp curry paste
1 tsp ground cilantro
1 tsp ground cumin
1 onion chopped large
Salt and pepper

Preparing:

Cut 4 tomatoes in half, remove the heart and reserve.
Cut the remaining tomatoes into large pieces, mix with the chopped cilantro and reserve.

Fry for 3 minutes onion in oil and add the tomato halves, curry paste, coriander, cumin, salt and pepper.
Add rice, fry for 3 minutes and add chicken broth.
Cook over low heat until rice is ready.

Remove from heat and mix with chopped tomatoes.

December 11th, 2007 | Category: appetizer, broth, Christmas appetizers, Christmas food, Christmas recipes, cilantro, cook, cumin, curry, easy recipes, food, free recipes, healthy recipes, low fat recipes, pepper, recipes, rice, tomato | Leave a comment

Thanksgiving Coconut Shrimps

Ingredients:

25 shrimp jumbo
1 1/2 cup toasted shredded coconut
1 cup mayonnaise
1/4 cup cornstarch
3 tbsp apricot jelly
2 tbsp olive oil
1 tbsp sugar
1 tsp curry
1/2 tsp salt
3 egg whites

Preparing:

Mix the mayonnaise, jelly and apricot curry.
Cover and cool in the refrigerator until serving.

Combine the coconut in a bowl, cornstarch, sugar and salt.
Put egg whites lightly beaten in another bowl.
Pass the shrimp by the egg whites and then the coconut mixture.

Place shrimp in a greased tray with oil.
Bake for 10 minutes at 200°C (400°F), giving them back every 5 minutes.
Serve with the curry sauce.

November 8th, 2007 | Category: appetizer, apricot, caribbean recipes, coconut, cook, curry, easy recipes, food, free recipes, healthy recipes, jelly, latin recipes, low fat recipes, mayonnaise, olive oil, recipes, shrimp, thanksgiving food, thanksgiving recipes | Leave a comment
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