Tag Archives: yellow curry sauce

Vegetable Curry Casserole

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Wow!  It’s been quite the February for the blog… and it’s only the 7th!!!

On Sunday, we hit our “Thousand by Valentine’s Challenge” by reaching 1,000 “likes” on Facebook!

little leopard book, whitney bond, champagne, thousand by valentines challenge, Facebook, superbowl sunday

 

I celebrated by sipping champagne and watching the Superbowl with great friends (and of course delicious food!)

After the celebrating commenced, it was back to business! There were chef interviews, featured guest posts and new business cards, but the most exciting thing to happen this week happened last night!

Welcome to Little Leopard Book 2.0!  While the changes are subtle, they were added to make the site easier to navigate and simpler to find more delectable recipes that you will love! Plus, the little leopard is always up for a fun, fancy makeover session!

Keep your eye out for more fun new features premiering in the coming weeks on LLB!

In the mean time, you can continue to expect delicious recipes with beautiful pictures that just might make you drool on your keyboard!

And speaking of… here’s a new one for you!

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The idea for this dish came from a combination of things:

1. This weeks Chopped Challenge: Bacon, Cheddar Cheese, Rice and Potatoes

2. Dinner for my vegetarian web developer (must feed the man that knows “the code”!)

3. My girl Tessa’s request for a “Healthy Casserole” dish that is (and I quote) “simple, delicious, healthy and packed with veggies!”

4. My overwhelming craving for curry last night!

So, here goes my thought process: Vegetarian Curry (check numbers 2 and 4 off of the list!), then top part of it with crumbled bacon (check part of number 1 off the list), then layer rice on the bottom of a pan, vegetables on top, sprinkle with cheddar cheese (bam! check 1 and 3 off the list!)

If you didn’t follow my reasoning, no worries, you really only need to know a couple of things: this dish is amazing, it can be prepared vegetarian (or with bacon) and it’s a new, innovative casserole recipe that can only be found on LLB!

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Ingredients

  • 1 tbsp olive oil
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 1 red onion (sliced)
  • 1 lb potatoes (cut into chunks)
  • 1 lb sweet potatoes (cut into chunks)
  • 1 cup carrots (sliced)
  • 1 cup mushrooms (sliced)
  • 2 tbsp fresh ginger (chopped)
  • 3 cloves garlic (minced)
  • 1/2 cup curry powder
  • 2 tsp bay leaves
  • 2 tsp coriander
  • 2 tsp cumin
  • 2 tsp sweet paprika
  • 1 tsp chili powder
  • 1 tsp red pepper flakes
  • 2 tomatoes (pureed)
  • 2 cups sour cream
  • 2 cups milk
  • 2 cups white rice
  • 1/2 cup cheddar cheese
  • 4 slices bacon (fried and crumbled – optional)
  • 2 tbsp green onions (chopped – garnish – optional)
  • 2 tbsp fresh basil (chopped – garnish – optional)

Begin by heating the olive oil over medium heat in a large skillet, wok or dutch oven.  Next, add the bell peppers, onions, potatoes, sweet potatoes, carrots and mushrooms.

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Saute for 12-15 minutes.  In the meantime prepare the curry sauce by adding the fresh ginger, garlic and all of the spices to a blender, spice grinder or food processor.

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Blend well, then whisk the spice mixture in with the pureed tomatoes, sour cream and milk in a medium saucepan over low heat. Simmer for 3-5 minutes.

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Next, layer the rice (uncooked) in the bottom of a 9″ x 13″ baking dish.

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Once the vegetables are cooked, remove from the stove and spread on top of the rice.

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Next, pour the curry sauce on top and sprinkle with the cheddar cheese.

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Bake at 350° for 30-40 minutes or until cheese is bubbly and the vegetables are tender.

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Top with the green onions and basil if desired.

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Next, spoon the casserole into serving bowls and sprinkle with crispy bacon (if you’re feeling the need for a little meat!)

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I will admit, one of the reasons that I absolutely love this recipe is because I am totally obsessed with the yellow curry sauce! Ever since I made it for my Indian Chicken Curry Pitas I was totally hooked!

Now grab a fork and dig in!

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♣ Vegetarian Option: This recipe is vegetarian (when the bacon is left off!)

♦ Gluten Free Option: The recipe is gluten-free.

Vegetable Curry Casserole

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Serving Size: 4-6

Vegetable Curry Casserole

Ingredients

  • 1 tbsp olive oil
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 1 red onion (sliced)
  • 1 lb potatoes (cut into chunks)
  • 1 lb sweet potatoes (cut into chunks)
  • 1 cup carrots (sliced)
  • 1 cup mushrooms (sliced)
  • 2 tbsp fresh ginger (chopped)
  • 3 cloves garlic (minced)
  • 1/2 cup curry powder
  • 2 tsp bay leaves
  • 2 tsp coriander
  • 2 tsp cumin
  • 2 tsp sweet paprika
  • 1 tsp chili powder
  • 1 tsp red pepper flakes
  • 2 tomatoes (pureed)
  • 2 cups sour cream
  • 2 cups milk
  • 2 cups white rice
  • 1/2 cup cheddar cheese
  • 4 slices bacon (fried and crumbled – optional)
  • 2 tbsp green onions (chopped – garnish – optional)
  • 2 tbsp fresh basil (chopped – garnish – optional)

Instructions

  1. Begin by heating the olive oil over medium heat in a large skillet, wok or dutch oven. Next, add the bell peppers, onions, potatoes, sweet potatoes, carrots and mushrooms.
  2. Saute for 12-15 minutes. In the meantime prepare the curry sauce by adding the fresh ginger, garlic and all of the spices to a blender, spice grinder or food processor.
  3. Blend well, then whisk the spice mixture in with the pureed tomatoes, sour cream and milk in a medium saucepan over low heat. Simmer for 3-5 minutes.
  4. Next, layer the rice (uncooked) in the bottom of a 9? x 13? baking dish.
  5. Once the vegetables are cooked, remove from the stove and spread on top of the rice.
  6. Next, pour the curry sauce on top and sprinkle with the cheddar cheese.
  7. Bake at 350° for 30-40 minutes or until cheese is bubbly and the vegetables are tender.
  8. Top with the green onions and basil if desired.
  9. Next, spoon the casserole into serving bowls and sprinkle with crispy bacon (if you’re feeling the need for a little meat!)
http://whitneybond.com/2013/02/07/vegetable-curry-casserole/

Indian Chicken Curry Pitas

Indian Yellow Curry Sauce Pita

Between birthdays, finals and holiday parties, the last two weeks have been completely crazy and my kitchen has started to collect dust!

I spent a couple of hours tonight, dusting off the appliances and whipping up a new favorite!

I’ve had a serious infatuation with spicy Indian and Thai foods lately.  I also had 3 pounds of chicken in the fridge and a bag of pita bread, so I put them all together and  Indian Chicken Curry Pitas were born!

chicken, curry powder, red bell peppers, red onion, garlic, ginger, limes, chives

Ingredients

  • 1 tbsp olive oil
  • 1 red bell pepper (sliced)
  • 1 red onion (sliced)
  • 3 cloves garlic (minced)
  • 1 tbsp fresh ginger (chopped)
  • 3 tbsp curry powder
  • 1 tsp bay leaves
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • ½ tsp chili powder
  • ½ tsp red pepper flakes
  • 1 tomato (pureed)
  • 1 cup sour cream
  • ¾ cup coconut milk
  • 4 chicken breasts (thinly sliced)
  • 4 slices pita bread
  • 1 tsp fresh mint (garnish)
  • 1 tsp fresh chives (chopped – garnish)
  • 1 lime (sliced – garnish)

Begin by adding the olive oil to a large skillet over medium heat.  Next, add the bell pepper and onions.  Cook for 5-7 minutes, then add the minced garlic.

Next, combine the ginger, curry powder, bay leaves, coriander, cumin, paprika, chili powder and red pepper flakes to a small food processor or spice grinder.

ginger, curry powder, coriander, red pepper, chili powder, cumin

Blend well then add to the peppers, onions and garlic.

Curry Vegetables

Next add the pureed tomato, sour cream and coconut milk.

Now I know sour cream might sound weird but it turns out the yogurt in my fridge had gone bad and I was in “study mode” (AKA sweats, hair in bun, no make up), so I was not about to go to the grocery store for one item.

Being the little leopard I am, I knew I could find something in my fridge to replace the yogurt.  There it was in front of me, Mexican Crema (AKA Mexican Sour Cream), I thought, well let’s try this.  Turns out it was amazing, maybe I just stumbled upon the next great way to make curry sauce 😉

Vegetables in Yellow Curry Sauce

Well now that little secret is out of the bag, lets add the chicken to the curry sauce and vegetables!

Yellow Curry Chicken

Cover and allow to cook for 20-25 minutes.

Spoon into pita bread and top with mint and chives.  Serve with lime wedges on the side to squeeze on top.

Indian Curry Chicken Pita

So delicious and flavorful, with just a slight kick of spice!

Want it a little spicier?  Just up the measurements on the chili powder and red pepper flakes!

Yellow Curry Chicken Pita

I got a little hungry while playing photographer and had to dig in!

Chicken Curry Pita

I feel like I say this all the time, but this is a totally new LLB favorite for me!!

Chicken Curry Pitas

♣ Vegetarian Option: Replace the chicken with extra vegetables such as zucchini, carrots and sugar snap peas to make this dish vegetarian.

♦ Gluten Free Option: Substitute the Pita Bread with gluten-free pita bread (found in specialty stores) or with this recipe  for homemade gluten-free pita bread.