Creamy Curry Dressing

Ever since eating the Creamy Curry Salad at The Elk my senior year of college I’ve been in love with curry as a salad dressing base. I tried to recreate it in my younger years, but each attempt yielded very little pleasure to my palate. But last week when I visited Winthrop, WA I encountered yet another creamy curry dressing. Only this time coconut milk was involved.

Be still my heart!

I spent my last evening in Winthrop dissecting the dressing, trying to determine what the ingredients were. Upon returning home, I quickly got to work in my kitchen, adjusting ingredients until I had the perfect combination of spicy and sweet. Unfortunately, I didn’t have any coconut milk in my pantry, and I was too lazy to run to the store. So I used honey instead, and it worked quite well. But next time I think I’ll sub half the Greek yogurt, and all of the honey, for an equal amount of coconut milk. If you test it out before me, let me know how it tastes.

Creamy Curry Dressing

Serves: 3 (4 TBS; 1 TBS + 1 tsp per serving)

Nutritionals: Cal: 40, Carb: 5g, Fat: 2g, Pro: 1g

Ingredients

3 TBS Greek Yogurt

2 tsp Lemon Juice

1.5 TBS Honey

1/2 tsp Curry Powder

1/4 tsp Sea Salt

1/8 tsp Ground Black Pepper

1 tsp Extra Virgin Olive Oil (EVOO)

Directions

Combine all ingredients, except EVOO, and mix well. Slowly add EVOO, mixing until emulsified. Serve over your favorite salad or use to marinade your chicken, fish, or tofu.

I chose to make a creamy curry salad mixture, which I used as a filling for a wrap (with the best tortillas ever) the first day, and as a salad my second day. Watch out, this is a two-fer recipe post!

Creamy Curry Garbanzo Salad

Ingredients

2 TBS Creamy Curry Dressing (above)

2-3 cups Spinach

1/2 Cup Garbanzo Beans (rinsed, drained)

4 Grape Tomatoes, diced

2 TBS Walla Walla Sweet Onion, diced (can sub red onion)

2 TBS Orange Bell Pepper, diced (can sub red or yellow)

1 oz Goat Cheese

Directions

Combine all ingredients, coating well with the creamy curry dressing. Split evenly between two tortillas, or add more spinach and eat as a salad.

What is your favorite curry recipe?

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Curried Split Pea Soup [vegan]

This morning Rilo woke me up at 3:35 to relieve herself. I groggily stumbled to the back door and willed myself to stay in the half-asleep haze, hoping to get another hour and a half of shut eye. At 4:30 the hubs poked me in the forehead. Huh? Yeah…Rilo woke him up to relieve herself again. I desperately tried to cling on to the sleep that was draining from my body. No dice. I was awake, and none to pleased. I asked him why he poked me in the head. His response? To see if I was still here.

I guess I am weightless.

I almost got out of bed, but I resisted, thinking somehow I would still catch some zzz’s. Crazy, I know. I tossed and turned until 5:31, when I finally drug myself out of bed. Six ounces of iced coffee sent me on my way to the gym. And guess what? It wasn’t pitch black! Spring is around the corner folks 🙂

Post gym I went straight to work made a detour home because I forgot my work keys and id badge. Arrrgh. At least I had some nummyness in a bowl to improve my mood.

This Voskos Greek honey vanilla bean yogurt was bomb(dot)com.

And it paired well with oats + nanner.

Lunch was also fabulous. I had been looking forward to this meal ever since I made it last night: Curried Lentil Salad.*

Pure joy.

Paired with an impromptu kiwi+strawberry side salad. I forgot I had this little kiwi in my work fridge. Mmmm, it was the sweet pick-me-up I needed with a shot of Vitamin-D.

The sunshine didn’t keep me going as much as I had hoped. By 2:30 I was ready to crash. Unfortunately that wasn’t an option.

Luna tried to help, but she didn’t succeed.

Luckily the day was almost over and I could crash. Oh wait, nope, I needed to make dinner. I found this recipe for Curried Split Pea Soup on Huckleberries Natural Market website and was pretty excited about it.

It did not disappoint! Plus it was easy-peasy (pun intended) to make. A great meatless Monday meal to add to your meal plan.

I, of course, modified it. I just can’t help myself, no recipe is safe.

Curried Split Pea Soup

Serves 6 (approximately 1 cup servings)

(Nutritionals: Cal: 176, Carb: 43g, Fat: 0g, Pro: 14g)

Ingredients:

4 cups vegi broth

2 cups yellow split peas

8 baby carrots (or 2 medium carrots), sliced

1 medium yellow onion, chopped

4 garlic cloves, minced

1 TBS curry powder

1 tsp turmeric

1/2 tsp cumin

1/2 tsp corriander

1/2 tsp paprika

1/4 tsp cayenne pepper

1 tsp salt

1 bay leaf

Directions

Spray large pot with cooking spray, olive oil spray or pour 1 TBS extra virgin olive oil. Heat over medium, and add garlic, onion and carrots. Heat for 2 minutes, stirring occasionally.

Add curry, cumin, turmeric, paprika, cayenne pepper, corriander and salt. Stir. Add broth, split peas and bay leaf.

Cover, bring to boil, reduce to low and simmer 45-60 minutes.

I like my peas on the softer side, so I simmered an hour.

I topped my bowl with sour cream, defeating the whole vegan purpose of this dish. But it was just so tasty! If I had plain Greek yogurt I would have topped my bowl with that instead.

With a side of sourdough bread. Mmmm, my stummy is very happy right now.

Oh, and Rilo says Go Zags! This game is intense!!