Tag Archives: curry

Entree: Indian Curry Ginger Turkey Burgers

23 Mar

I’ve been wanting to make turkey burgers for awhile, but I didn’t realize how fast and easy they are! This amazing dish takes minutes to prepare and the patties can be eaten many ways! By themselves, with a salad, on your favorite bread, etc. They do not lose any of their taste if frozen, so please feel inspired to make some for nights when you might feel lazy. 🙂

The original recipe that inspired me is by Rachael Ray: http://www.rachaelray.com/recipe.php?recipe_id=5161. If you want, you can check out what she did different. (I cut out some things and altered other things to make it g&d free.)


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2 tsp fresh grated ginger
2 large garlic cloves, finely chopped
Four stalks of green onions, diced
~2 slices of your favorite gdfree bread, toasted and finely chopped
1 egg
1/4 cup patak’s sweet mango chutney
1 TB curry powder
1 tsp ground cumin
~1.25 lbs ground turkey

Flatbread to serve as a sandwich
(Naan or delicious rice uttapam bread)

Feel free to grill these patties for the best result!


1. Preheat oven to 350 degrees.

2. Prepare all ingredients and combine everything in a large bowl.

3. Mix thoroughly with your hands until all ingredients are incorporated.

4. Form small burger patties (this recipe makes about 8).

5. Lightly prepare a cookie sheet with olive oil and transfer patties.

6. Bake for about 25 minutes, flipping patties halfway through.

7. Serve on your preferred flatbread with your favorite toppings (red onion, more mango chutney, etc.) and enjoy!


Entree: Madras Curry Vermicelli Noodles

26 Jan

My boyfriend and I have eaten at an amazing Asian Bistro restaurant in Sequim a few times, and we order their vermicelli curry noodles every time. One night, after dinner with his grandparents, his grandpa said he could easily make the dish at home…and he proved it that same night! This is a pretty easy meal if you have the right ingredients. After preparing the tofu and vegetables, it only took us 10 minutes to throw it all together!









1/2 cup red onion, chopped
2 celery stalks, chopped
1/2 cup mushrooms, sliced
1/2 large package of extra firm tofu, cut into small blocks and patted dry with paper towels (courteousy of Benjamin James Goebel)
2 large eggs
An estimated amount of dry rice vermicelli noodles to serve two (we bought ours in the Asian section of central market…be warned, when they are dry they are impossible to break apart into portions.)
~1TB madras curry powder (available at any indian market)
~1 cup green onions, chopped and set aside for garnish

This made enough to serve two satisfying portions 🙂

  1. In a small sauce pan, bring ~2 cups water to a boil.
  2. In a separate, large sauce pan, over medium-high heat with a little oil, cook tofu until the cut pieces become more stable on their own (defined edges).
  3. Add celery to the tofu and stir for a few minutes.
  4. Next, stir in the onion and mushrooms.
  5. Add the noodles to the boiling water (keep in mind that the noodles are not the main part of the dish when deciding amount) and cook for ~1 minute, until they are pliable. (they are very thin so they cook super fast.)
  6. Drain the noodles (using a knife to cut them into smaller pieces so that they are easier to stir…don’t be afraid to cut too much) and add to the vegetable mixture.
  7. Mix everything as well as you can.
  8. Crack two eggs directly into the mixture and stir. (the eggs make the noodles spread more easily.
  9. Once the scrambled egg is cooked thoroughly throughout the mix, add ~1TB madras curry and stir well.
  10. Add additional curry powder if needed, then serve the stir fry in two bowls. Top with fresh chives and mae ploy sweet chili sauce.
  11. Enjoy!!

Entree: Curry Vegetables and Tofu Collard Green Rolls with Spicy Red Pepper Tomato Sauce

6 Jan

This is the most time-intensive entree I’ve made so far (one hour just to prepare and about 20 minutes of baking!) but it is also the most delicious dinner I have ever prepared!

It is truly incredible!!

I was watching “Giada at Home” on Food Network yesterday morning and was amazed by how original and unique this dish really is…here is Giada’s recipe:

I made a few alterations…















1 can vegetable broth

Fresh Ginger

1 cups rice & quinoa blend (mine is from costco)

olive oil

1 small onion, diced

1 small bunch of green onions, diced

1/2 can of cooked, sliced carrots

1 tsp minced garlic

1/2 cup raisins

~6 oz. extra-firm tofu, diced (and dried with paper towels)

2 tsp. curry powder

1 tsp. ground cumin

1/2 cup light coconut milk (make sure to shake the can extensively before opening)

1 small can of pineapple, drained

salt & pepper

~1/2 bunch of collard greens

1 jar spicy red pepper tomato sauce



  1. Bring vegetable broth and 3 thin, circular slices of fresh ginger to a boil in a medium-sized saucepan. Once boiled, add rice and quinoa blend. Immediately reduce heat to low, cover, and let simmer for ~25 minutes or until blend is cooked and tender. Drain if needed. Once cooked, move pan off stove.


  1. In a medium non-stick skillet, add olive oil and heat to medium-high.
  2. Once heated (you can test by adding drops of water to the pan and seeing them dance), add onions. (Original recipe says to add green onions towards the end of cooking everything, but I added the yellow and green onions in the very beginning and it turned out tasty.) Continually stir.
  3. Once onions are cooked through (yellow onions almost transparent) add minced garlic and minced ginger to the pan and stir.
  4. Next, add raisins, diced & dried tofu.
  5. Once incorporated, add curry powder, cumin.
  6. Pour the coconut milk all over the mixture, cover the pan, and simmer (a few minutes) until coconut milk is reduced.
  7. Add salt, pepper, and pineapple.
  8. Stir until everything is incorporated, then take pan off burner.


  1. Preheat oven to 400 degrees.
  2. Bring ~2 cups water with a pinch of salt to a boil in a medium/large saucepan.
  3. Lightly grease a large casserole dish with olive oil (I used two smaller casserole dishes).
  4. Pour a layer of ~1 cup spicy red pepper tomato sauce into the casserole dish(es). (It is better to have less sauce so it doesn’t take over the dish.)
  5. Break off large stems from collard green leaves and rinse in cold water.
  6. Each roll is made one at a time. Drop one leaf in the boiling water. Once vivid green & pliable, use tongs to take the leaf out and onto a paper towel.
  7. Quickly pat the leaf dry and lay out on a cutting board.
  8. Put a scoop of both the rice (leaving behind the large slices of ginger) and the filling.
  9. Roll however works best (like a burrito) and place each roll (in a single layer) in the casserole dish on top of the sauce, seam side down.
  10. Repeat until you have run out of either the filling or the rice.
  11. Pour ~1 cup of spicy red pepper tomato sauce on top of the rolls in your casserole dish(es).
  12. Bake casserole dish(es) uncovered at 400 degrees until sauce is boiling (about 20 minutes). The baking will allow the flavors to mix and for everything to come to the same temperature.

VOILA!! Takes about 1.5 hours for the whole dish (hopefully less time after making it more often)…but it is SOOOO worth it.

Tastiest dinner I have ever made!