Curried Daylilies Recipes

CURRIED DAYLILIES

Steps:

• Soak the TVP for 10 minutes in 3/4 cup hot water then drain (with its soaking water reserved) Heat the sesame oil in a large skillet over medium heat.
• Saute the daylilies, carrots, celery, TVP, and nuts in the oil, stirring, for 10 minutes.
• In a blender, combine the sauce ingredients (tofu, miso, curry paste, lime juice, and kudzu/arrowroot/cornstarch) and process until smooth.
• Pour the sauce into the skillet and bring the mixture to a boil over medium heat, stirring often.
• Reduce the heat to low, cover the pan, and simmer the mixture for another 10 minutes.
• Serve over brown rice or with Indian bread.

CURRIED CAULIFLOWER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
• In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
• Bake in preheated oven for 30 minutes.

CAROL'S DAL CURRY (CURRIED LENTILS)

Steps:

• Cover bottom of saucepan with vegetable oil.
• Fry onion about 5 minutes, add cilantro and continue frying over medium heat, until onion is golden.
• Add tomato and let get a little soft.
• Add rest of ingredients, including spices (add spices according to your taste!) and let simmer for about 30 minutes.

QUICK CURRIED CAULIFLOWER

Steps:

• Core cauliflower, leaving enough core that it remains whole.
• Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
• Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
• Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
• Cut in quarters and serve.