Curry

  Ingredients 1 tablespoon ghee, coconut oil or olive oil 4 cups cauliflower florets 3 cups carrot sticks 1 red bell pepper, cut into pieces 1 tablespoon chopped fresh gingerroot 4 teaspoons curry powder 2 teaspoons salt 6 skin-on bone-in chicken thighs 2 cups chopped green onions 1 cup coarsely chopped fresh cilantro Steps 1  Heat oven to 450°F. Grease 16x11-inch roasting pan or 15x10x1-inch pan with 1 tablespoon ghee, coconut oil or olive oil. 2  Arrange cauliflower, carrots, bell pepper and gingerroot in pan. Sprinkle with 2 teaspoons of the curry powder and 1 teaspoon of the salt; toss. 3  Season chicken thighs with remaining 2 teaspoons curry powder and 1 teaspoon salt. Arrange chicken over vegetables. 4  Roast 20 minutes. Remove pan from oven; add green onions, tossing to mix. Return to oven; roast 10 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). 5  Just before serving, sprinkle chicken and veget...

  Ingredients 2 tablespoons olive oil or butter 1 large onion, chopped (1 cup) 1 tablespoon curry powder 1 1/2 cups Progresso™ chicken broth 2 tablespoons Bisquick™ Gluten Free mix 2 cans (18 oz each) Progresso™ Vegetable Classics lentil soup 1/2 cup apple juice 3 cups 1-inch pieces peeled dark-orange sweet potatoes 1 cup frozen shelled edamame (green) soybeans or frozen sweet peas Steps 1  In 4-quart saucepan, heat oil over medium heat. Add onion and curry powder; cook 2 minutes, stirring occasionally. 2  Gradually whisk Bisquick into broth until well blended. Stir broth mixture, soup, apple juice, sweet potatoes and soybeans into saucepan. Heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.

  Ingredients 4 large (4 to 5 inches) portabella mushroom caps, stems removed 1 box (9 oz) frozen chopped spinach 1 teaspoon vegetable oil 1/4 cup chopped onion 1 1/4 cups vegetable broth 1 teaspoon curry powder 1/4 teaspoon salt 1 cup uncooked instant brown rice 1/4 cup shredded carrot 1/4 cup plain yogurt, if desired Sliced green onion, if desired Steps 1  Heat gas or charcoal grill. With small metal spoon, scrape underside of mushroom caps to remove dark gills. Spray mushroom caps with cooking spray. Place mushroom caps, underside down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until mushroom caps are tender, turning occasionally. Remove from grill; turn underside up. 2  Meanwhile, cook spinach as directed on box. Squeeze to drain well. 3  In 2-quart saucepan, heat oil. Add onion; cook and stir 1 minute. Stir in broth, curry powder and salt. Heat to boiling. Stir in rice; reduce heat to me...

  Ingredients 1 tablespoon vegetable oil 1 cup diced onion 1 teaspoon salt 3 cloves garlic, finely chopped 1 teaspoon finely chopped fresh gingerroot 1 jalapeño chile, seeded and finely chopped 2 tablespoons salt-free curry powder 1 carton (32 oz) Progresso™ vegetable broth 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes 1 can (14 oz) coconut milk (not cream of coconut) 3 cups diced peeled russet potatoes (2 medium) 2 cups chopped cauliflower florets 1 cup frozen sweet peas 1/2 cup chopped fresh cilantro 1/2 cup chopped roasted salted cashews Steps 1  In 5-quart Dutch oven, heat oil over medium-high heat. Stir in onion and salt; cook 3 to 5 minutes or until tender and beginning to brown. Add garlic, gingerroot, jalapeño chile and curry powder. Cook and stir 30 seconds. Add broth, tomatoes, coconut milk, potatoes and cauliflower. Heat to boiling. Reduce heat to slow boil and cook uncovered 15 to 20 minutes, stirring occasionally, until potatoes are tender. 2...

  Ingredients 1 tablespoon olive oil 1 cup sliced mushrooms 1/4 cup chopped onion 1 cup chopped zucchini 1 cup chopped yellow summer squash 1 1/2 teaspoons curry powder 1/2 cup Original Bisquick™ mix 1 cup milk 6 eggs 1 cup diced tomato Steps 1  Heat oven to 350°F. Grease 9-inch square (2-quart) baking dish. 2  Heat 10-inch skillet over medium heat, and drizzle with olive oil. Add mushrooms, onion, zucchini and squash. Sprinkle with 1/2 teaspoon of the curry powder. Cook until vegetables are tender, about 10 minutes. 3  In large bowl, beat Bisquick mix, milk and eggs with whisk. Add remaining 1 teaspoon curry powder, cooked vegetables and tomato. Beat well. Pour into baking dish. 4  Bake 30 to 40 minutes or until eggs are set. Cool 5 to 10 minutes before cutting. Serve warm.

  Ingredients Reynolds™ Slow Cooker Liners Sauce 1/2 cup Yoplait® Fat Free plain yogurt (from 32-oz container) 1/4 cup chopped fresh cilantro leaves 1 1/2 teaspoons lime juice 1 clove garlic, finely chopped Dash salt Dash freshly ground black pepper Curry 2 teaspoons vegetable oil 1/2 cup chopped onion (1 medium) 2 cloves garlic, finely chopped 2 teaspoons curry powder 1/2 teaspoon ground turmeric 1/4 teaspoon ground cinnamon 1/8 teaspoon ground red pepper (cayenne) 3 cups cubed (3/4 to 1 inch) peeled eggplant 2 medium tomatoes, coarsely chopped (about 1 cup) 1 medium red bell pepper, coarsely chopped (about 1 cup) 1 cup sliced (1/4 inch) ready-to-eat baby-cut carrots 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups fresh baby spinach leaves 2 cups uncooked whole wheat couscous Steps 1  Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and si...