TIPS & QUICK RECIPES
Curried Deviled Eggs
Halve 6 hard-boiled eggs lengthwise. Combine yolks, 4 T mayonnaise, 3 T minced green onion, 1 T chutney & 1 tsp blend; add salt & pepper to taste — fill egg cavity with mixture.
Curried Shrimp Skewers
Whisk together 2 T rice wine vinegar, 1 T peanut oil, 2 minced garlic cloves, 1/2 tsp salt & 2 tsp blend. Skewer 1 lb cleaned, jumbo shrimp; pour mixture over shrimp; turn to coat evenly & marinade for 5 min. Grill over med heat for 2 min on each side until cooked through.
Indian Basmati Rice
Combine 2 cups rice, 4 T butter, 1 chopped onion, 1 minced garlic clove, 1 tsp blend & 4 cups vegetable stock; bring to boil; cover & simmer for 30-45 min until rice is tender; add salt & pepper to taste.
Crispy Curried Chickpeas
Heat oven to 300F; drain, rinse & pat dry 19-oz can chickpeas; toss chickpeas with 2 T olive oil, pinch of salt & pepper & 1 tsp blend. Arrange chickpeas in single layer on baking sheet; roast until lightly browned, stirring occasionally.