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Posts Tagged ‘curry’

by Caitlin Saniga

Curry-mushroom pate

This winter, I’ve been really into my food processor. What vegetable, bean, herb or nut can I grind down to a smooth puree and use as a spread, dip or sauce next? This time it was mushrooms and walnuts with Indian flavors.

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by Sarah Steimer

This is one of my new favorite side dishes. It's so, so simple and makes the house smell like an awesome Indian restaurant.

This quick side dish could also work well as a soup or salad topper. Roasting the cauliflower brings out a nutter flavor that compliments the curry seasoning.


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by Caitlin Saniga

I've been all about dishes that liven up cold-weather staples lately. Cilantro and lime add lots of brightness and color to a soup that has lots of warm flavors, a nice combination.

I’ve been all about dishes that liven up cold-weather staples lately. Cilantro and lime add lots of brightness and color to a soup that has lots of warm flavors, a nice combination.

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by Caitlin Saniga

Curry-lime roasted peanuts

These savory curry-lime roasted peanuts are perfect for snacking on, but I have grand plans to use them as a soup garnish. Stay tuned.

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by Sarah Steimer

Curried Kabocha squash soup

I made some little grilled cheese croutons for my soup, a little throwback from this great kale salad I made earlier in the fall. Not that the soup really needed anything else — this recipe had some amazing flavor. And how can you beat a nice, warm bowl of squash soup in the fall?

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by Caitlin Saniga

Ginger-curry burst tomatoes with chickpeas over quinoa

Lately, I’ve been sorting through stacks of old magazines that I’ve stockpiled in the three years since I moved into my Roanoke apartment. I’ve probably gone through 60 or so issues of food and home magazines, scouring for recipes to add to my to-make list. (My apologies to those who follow me on Pinterest for smothering your feeds with mouthwatering photos.) This simple tomato recipe was one of the ones I bookmarked. And I’m so happy I did! I added quinoa and served it up for dinner, and as I ate it, I made a mental note to add it to my regular rotation come next tomato season. Sometimes, being a pack rat has its perks.


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by Caitlin Saniga / photos by Kristina Deckert

Samosa hand pies

There’s something so cozy and sweet about hand pies. Another perk: Hand pies travel well. I made these when my dear friend Kristina came to visit, and we ended up taking them along on a picnic in nearby Floyd, Va.

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