A delicious weeknight favorite, this easy creamy Chickpea and Cauliflower Turmeric Curry is ready in no time. Loaded with ground spices and highlighting the flavor of Simply Organic Ground Turmeric, this dish is incredibly flavorful and delicious! Not only is this is a great way to incorporate vegetables and plant protein in your diet, but it's the perfect dish to always keep in your back pocket!

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Bonus tip: This recipe packs a curcumin kick thanks to Simply Organic Ground Turmeric.

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To learn more about Simply Organic Spices and how their real spices add real bite to recipes, click here.

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To see more recipes using Simply Organic Spices, click here!

Recipe and Headnote Rachel Gurjar

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After 3-4 minutes, throw in chopped up curry blocks and add water. Stir until silky smooth.","Press tofu with a paper towel with a heavy flat object for at least 30 mins. Cut tofu into ½ inch thick triangular steaks.","Create a dredging station with a beaten egg and seasoned flour and panko. Dip tofu into flour then egg then panko. Fry in vegetable oil until golden and crispy."]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",504],["post_id",12328081],["priority",181],["created_at","2023-12-20 17:05:48"],["updated_at","2024-01-15 13:19:33"]]}],["urls",{"__iterable":"Map","data":[["main","thespicyjuju/video/tofu-katsu-curry"]]}],["priority",181],["flags",13],["chill_time",null],["serving_amount_measurement",null],["created_at","2023-12-20 17:05:48"],["recipe_link",null],["recipe_type",4],["serving_amount","2 servings"],["nutrition_facts_text",null],["text","This Tofu Katsu Curry with U.S.-grown jasmine rice is on repeat for my weeknight dinner meals. 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Fry the coated tofu until golden brown and crispy on all sides. Place on paper towels to drain excess oil."]}],["block_type",2]]},{"__iterable":"Map","data":[["title","For the curry:"],["elements",{"__iterable":"List","data":["In a separate pot, heat oil over medium heat. Sauté onions, garlic, carrots, and potatoes until slightly tender.","Add water to the pot and bring to a boil. Reduce heat to a simmer.","Add the curry cubes to the simmering mixture, stirring until dissolved and the sauce thickens to your desired consistency.","Serve the curry over cooked jasmine rice. Top with the crispy Sriracha-infused tofu pieces. Finish with some more sriracha and garnish with sesame seeds."]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",504],["post_id",12328241],["priority",181],["created_at","2024-01-15 12:32:33"],["updated_at","2024-01-15 12:32:33"]]}],["urls",{"__iterable":"Map","data":[["main","sherrrreats/video/sriracha-infused-tofu-katsu-curry"]]}],["priority",181],["flags",13],["chill_time",null],["serving_amount_measurement",null],["created_at","2024-01-15 12:32:33"],["recipe_link",null],["recipe_type",4],["serving_amount","2-3 servings"],["nutrition_facts_text",null],["text","Indulge in a culinary adventure with this Sriracha Tofu Katsu Curry, a vegan-friendly dish featuring Lee Kum Kee's Sriracha Chili Sauce. Experience the fusion of flavors of crispy panko-crusted tofu infused with Lee Kum Kee's Sriracha, served alongside a warm, comforting curry with jasmine rice."],["affiliate_disclosure_text",null],["recipe",null],["author_id",2340812],["blurb_text",null],["preparation_time_additional",null],["cooking_time",2400],["status",0],["preparation_time",1500],["recommended_at",null],["updated_at","2024-01-15 12:32:33"],["count_rating_votes",3],["rest_time",null],["title","Sriracha-Infused Tofu Katsu Curry"],["deleted_at",null],["post_id",12328241],["sponsor",{"__iterable":"Map","data":[["id",260],["name","Lee Kum Kee USA"],["description",null],["logo_id",9301119],["website","https://usa.lkk.com/"],["created_at","2023-12-04 16:21:03"],["updated_at","2023-12-04 16:21:03"]]}],["video",{"__iterable":"Map","data":[["id",297948],["url","https://data.thefeedfeed.com/video/1705339371.mov"],["created_at","2024-01-15 12:22:52"],["updated_at","2024-01-15 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milk"],["measurement",{"__iterable":"Map","data":[["integer","1"],["numerator",null],["denominator",null]]}],["title_priority",0]]},{"__iterable":"Map","data":[["type",null],["unit",null],["title","3-5 lime leaves"],["measurement",{"__iterable":"Map","data":[["integer",null],["numerator",null],["denominator",null]]}],["title_priority",0]]},{"__iterable":"Map","data":[["type",{"__iterable":"Map","data":[["id",351],["title","for garnish"]]}],["unit",null],["title","Sliced green onions (optional)"],["measurement",{"__iterable":"Map","data":[["integer",null],["numerator",null],["denominator",null]]}],["title_priority",1]]}]}],["block_type",1]]},{"__iterable":"Map","data":[["title",null],["elements",{"__iterable":"List","data":["Heat olive oil and butter in the same pan. Fry the shallots until they start to sweat, about 4 minutes. Scrape up any browned bits stuck on the bottom of the pan.","In a bowl, combine salmon with all of the ingredients for the salmon marinade; let marinate for 30 minutes to an hour.","Add garlic and ginger to the pan and sauté for 1 minute until fragrant, then add the garam masala, chili powder, salt and sugar. Let cook for about 20 seconds until fragrant, while stirring occasionally.","Add crushed tomatoes. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.","Remove from heat, scoop mixture into a blender and blend until smooth.","Pour the puréed sauce back into the pan. Stir in the coconut milk and lime leaves\nthrough the sauce. Cook on low for another 5 minutes and then remove the leaves.","Dip each marinated salmon bite into sesame seeds.","Heat oil in a large skillet or pot over medium-high heat. When sizzling, add salmon\npieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3-4 minutes on each side.","Serve 1⁄2 cup of curry sauce per person, a drizzle of yogurt, 6-8 salmon bites, and green onion on top."]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",504],["post_id",12328242],["priority",181],["created_at","2024-01-15 13:00:04"],["updated_at","2024-01-15 13:03:56"]]}],["urls",{"__iterable":"Map","data":[["main","thefoodstylistrd/video/sriracha-curry-with-sesame-crusted-salmon-bites"]]}],["priority",181],["flags",13],["chill_time",null],["serving_amount_measurement",null],["created_at","2024-01-15 13:00:04"],["recipe_link",null],["recipe_type",4],["serving_amount","6 servings"],["nutrition_facts_text",null],["text","One of my favorite ways to enjoy salmon has got to be in this sriracha curry recipe! This is an easy, creamy curry to make from scratch that can be made with 1 pan and simple pantry staples like Lee Kum Kee's versatile Sriracha Chili Sauce! Aromatic, crunchy pieces of salmon pairs beautifully with this tangy, sweet and slightly fiery sauce. Enjoy this dish with some fluffy basmati rice or chewy naan bread on the side- this is definitely one recipe you will want to try!"],["affiliate_disclosure_text",null],["recipe",null],["author_id",2339866],["blurb_text",null],["preparation_time_additional",null],["cooking_time",1800],["status",0],["preparation_time",900],["recommended_at",null],["updated_at","2024-01-15 13:03:56"],["count_rating_votes",1],["rest_time",null],["title","Sriracha Curry with Sesame Crusted Salmon Bites"],["deleted_at",null],["post_id",12328242],["sponsor",{"__iterable":"Map","data":[["id",260],["name","Lee Kum Kee USA"],["description",null],["logo_id",9301119],["website","https://usa.lkk.com/"],["created_at","2023-12-04 16:21:03"],["updated_at","2023-12-04 16:21:03"]]}],["video",{"__iterable":"Map","data":[["id",297949],["url","https://data.thefeedfeed.com/video/1705340836.mp4"],["created_at","2024-01-15 12:47:17"],["updated_at","2024-01-15 12:47:17"],["is_possible_broken",1],["is_big",0]]}],["id",12328242],["image",{"__iterable":"Map","data":[["id",9303084],["url","https://data.thefeedfeed.com/static/2024/01/15/170534083865a56fa6b7845.png"],["path","https://data.thefeedfeed.com/static/2024/01/15/170534083865a56fa6b7845"],["extension","png"],["type","internal"],["server",1],["created_at","2024-01-15 12:47:19"],["updated_at","2024-01-15 12:47:19"]]}],["feed_id",504],["rating","5.00"],["grabbed_at",null],["editor_text",null],["image_id",9303084],["video_id",297949],["source_id",2]]}]}],["count_rating_votes",12],["active_conversations",{"__iterable":"List","data":[]}],["active_stories",{"__iterable":"List","data":[{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["pivot",{"__iterable":"Map","data":[["feed_id",504],["story_id",18],["created_at",null],["updated_at","2020-04-03 12:28:58"]]}],["css",null],["urls",{"__iterable":"Map","data":[["edit","nocrumbsleft/articles/harissa-makes-everything-better/edit"],["main","nocrumbsleft/articles/harissa-makes-everything-better"]]}],["priority",21],["story_id",18],["flags",1],["created_at",null],["text","

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I feel the same about soup stock: certainly you can buy it, but it simply doesn’t taste the same. I will always invest that extra time and energy to make it a mystical experience. Truly mystical food has to begin with amazing ingredients that you pick out yourself. I love harissa, but found that different store-bought ones varied totally in taste (some more bitter, some so spicy I couldn’t eat), color, and consistency; and quite frankly they did not have that mystical quality. So I decided to make my own. Who better to start with than the brilliant Sami Tamimi and my favorite cookbook, Jerusalem: A Cookbook? I love the recipes from Jerusalem, which, according to The Guardian, result in “food that transcends those invisible yet intrenched divisions,” because it was written by Tamimi, a Palestinian, and his co-author and cooking partner, Israeli Yotam Ottolenghi. Both grew up in Jerusalem and met in London when they worked at the same boutique bakery.

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If you love the book Jerusalem, let’s take a moment to bond over our eternal devotion. If you don’t have it, go get it. I love the way food from Jerusalem makes me feel when both cooking and eating it. Tamimi and Ottolenghi are visionaries in the world of food, in a life-altering sort of way. They practically have a cult following–fans have formed a thriving virtual global community under the name Tasting Jerusalem, gathering on Facebook, Google+ and Pinterest. They are also partners in three London restaurants: Nopi, Islington, and Spitalfields. They have four gourmet shops, a web store, a bakery, and a test kitchen–and their book is a must-have. One of its insights (for me) is that it teaches a different way to think about cooking–it’s less about following recipes to a tee and more about out of the box thinking, with a new palate. If you’re feeling motivated to cook inspired food, you can move away from being wed to recipes, and use them as a guide. Make it your mission to become your own unique kind of mystic cook. I enjoy reading recipes as a guide for ingredients and cooking methods, but freestyling it is the way to develop your own intuition in the kitchen.

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If you follow me on Instagram there are two aspects of my existence that have likely become very clear: I’m a purist when it comes to cooking, and one of my favorite chefs of all time is Sami Tamimi. Those often-instagrammed aspects are key to an exquisite harissa. Is it on your radar yet? In its food trends forecast for 2015, Time magazine points to harissa, the “Tunisian equivalent to ketchup,” currently found in less than 3% of American restaurant menus. Before the rest of the world even realizes, let’s be food-fashion-forward and learn how to create our own. I was not surprised to find that the absolute best harissa recipe is found in the cookbook Jerusalem. It’s utterly delicious and amazing, although it’s a little bit of work in the area of prep. Have I mentioned that it’s totally and completely worth it? I love to spend a Sunday morning doing the prep when the family is around to share the love and the aromas that waft through the house.

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Harissa is an amazing flavor enhancer. It’s a Tunisian condiment made primarily with roasted red peppers, red chiles, garlic, coriander, caraway, cumin, lemons and olive oil. Harissa tastes totally different depending on who makes it and what else they put in it. I’ve taken the Jerusalem recipe and made it a little milder for everyday use as a wonderful flavor enhancer. I prefer red fresno peppers to the traditional serrano as they are milder. Harissa-lusciousness makes my everyday food inspirational. I like to make a double batch and stick it in the fridge in a mason jar to use for the next couple of weeks. It’s healthy and delicious and, as an almost comical aside, it’s gluten free, vegan, dairy-free and paleo. (If this is just too ambitious a recipe for you, my sources tell me the harissa from Entube.la is well-reviewed, top notch, and all natural. Entube’s mission is to “revolutionize ancient culinary secrets.” Let me know how you like it).
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TIP: It $\"IMG_6304-1024x1024\"$ s important to know that every harrisa is very different; some are very strong and others, like my version, are for everyday use. How much of each ingredient you add is something you will have to figure out based on your own inspiration.

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I encourage you to play with this version and make it your own.

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Introduce the following foods to your harissa:

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Roast cauliflower, and midway through add some harissa, toss well and finish cooking.

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Shakshuka, an amazing middle eastern egg dish recipe in the cookbook Jerusalem easy to make and fantastic

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Avocado with salt and Harissa

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Roasted vegetables of your choice

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Roasted fish–use harissa as a coating, or part of a stuffing

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Couscous, rice or quinoa

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TIP: do all the prep in advance and leave ingredients in little bowls; return to your kitchen later and it will feel like you have a sous chef!

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Crazy-Good Harissa

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1 red pepper

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½ t coriander seeds

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½ t cumin seeds (I prefer sumac; I switch it out)

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½ t caraway seeds

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1 ½ T olive oil

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1 small red onion, coarsely chopped (scant 2/3 cup, 90 g total)

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3 cloves garlic, coarsely chopped

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3 hot red chiles, seeded and coarsely chopped

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1 ½ t tomato paste (I prefer more)

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2 T freshly squeezed lemon juice

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½ t salt

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Place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl, cover with plastic wrap,or stick in a paper bag and close it up and allow to cool. Peel the pepper and discard its skin and seeds.

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Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use pestle to grind to a powder. If you don’t have one, be creative.

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Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10-12 minutes, until a dark smoky color and almost carmelized.

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Now use a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.

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Store in a sterilized jar in the fridge for up to 2 weeks or even longer.

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Something I love to make with harissa for a weeknight dinner is a chicken harissa stew.

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Chicken-Harissa Stew

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yellow sweet onions

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olive oil

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chicken thighs, boneless, skinless and cut into half-inch pieces

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harrisa sauce

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fire-roasted crushed tomatoes or carton of crushed Italian tomatoes

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In a Dutch oven sautée onions in a healthy splash of olive oil till starting to brown. Remove and set aside. In same pan, on medium high heat, add more olive oil–don’t be stingy here. Brown the chicken a couple of minutes each side. You want it slightly caramelized on the outside but not cooked through. Now, loosen the nice bits in the bottom of the pan. Add back the onions and stir, then add crushed tomatoes, as much harissa as desired (as much as 2 cups of the recipe above; one, or much less, if it’s a store-bought version–even as little as a 1T). Simmer and cover for an hour on the lowest heat possible so flavors meld, stirring regularly to avoid burning.

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Tip: it’s better on day two and still excellent on day three; just heat up carefully with the stove on low. For ease, I just store it in the fridge in the pot I’ve cooked it it in.

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Use a non-reactive pan like stainless steel or enamel, no aluminum or cast iron.

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Enjoy!

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"],["author_id",64662],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at","2020-04-03 12:28:58"],["count_rating_votes",1],["subtitle","A Flavor Revolution"],["title","Harissa Makes Everything Better"],["deleted_at",null],["id",18],["image",{"__iterable":"Map","data":[["id",128849],["url","https://data.thefeedfeed.com/static/articles/yD50NLvL_tZi1Tr.jpeg"],["path","https://data.thefeedfeed.com/static/articles/yD50NLvL_tZi1Tr"],["extension","jpeg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",504],["rating","5.00"],["image_id",128849]]},{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["pivot",{"__iterable":"Map","data":[["feed_id",504],["story_id",39],["created_at",null],["updated_at","2020-04-03 12:28:58"]]}],["css",".article-content.article-text a {\n text-decoration: none;\n \n font-family: Arial,Helvetica,sans-serif; \n font-weight: normal;\n}\n.article-content.article-text strong {\n font-weight: bold;\n \n}\n \n\n.mcnButtonContent {\npadding: 15px;\nbackground-color:#899c45;\n}\n.mcnButtonContent a {\ncolor:#fff !important;\n}\n\n\n.mcnCaptionBottomContent {\nwidth:100%;\n}"],["urls",{"__iterable":"Map","data":[["edit","thefeedfeed/articles/holiday-recipe-guides/edit"],["main","thefeedfeed/articles/holiday-recipe-guides"]]}],["priority",609],["story_id",39],["flags",1],["created_at",null],["text","\n\n\n\n\n\n

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Holiday Recipe Guides

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Happy holidays! Whether you are hosting or bringing a dish to a dinner with family or friends, our Christmas and New Year's Guides are filled with creative, festive and traditional recipes for your holiday celebrations.

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Let's start with our favorites...Cookies & Cocktails!

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Vanilla Bourbon Old-Fashioned by @nerdswithknives

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Shortbread Reindeer Cookies by @sarah_fel

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Find 30+ More Holiday Cocktail Recipes

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Find 50+ More Holiday Cookie Recipes

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On to Christmas Eve. Whether you're celebrating the Feast of the Seven Fishes, or having a quiet night at home, we've got tons of recipes for a new Christmas Eve tradition.

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Linguini With Crab, Chili And Watercress by @n igellalawson

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Spinach and Artichoke Lasagna by @cookieandkate

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Find 20+ More Feast of the Seven Fishes Recipes

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Find 12+ More Christmas Eve Recipes

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On to Christmas Day... are you considering a roast or a ham? If so, here are two of our favorite options:

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Rosemary and Garlic Rib Eye Roast with Mushrooms by @cookswithcocktails

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Bourbon Mustard-Glazed Ham by @hatchery

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Find 18+ More Holiday Roast Recipes

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Find 6+ More Holiday Ham Recipes

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Now add some sides. We like Popovers or Yorkshire Pudding with beef, and Holiday Greens with ham.

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When Hetty arrived at our friendsgiving with this gorgeous dish, we were blown away by amazingly complex flavor profile. The recipe is simple, but the taste is anything but. Plus, the presentation is beautifully festive thanks to the vibrant baby spinach and juicy pomegranate arils. Send your thanks in advance along to Hetty; we have a feeling this delectable appetizer will be gracing your holiday menus for years to come!

Smoky baba ghanoush with Roasted Cauliflower and Pomegranate

By Hetty McKinnon | Arthur Street Kitchen Serves 4-6

Ingredients

1 medium (1kg) cauliflower, cut into florets

2-3 tbsp extra virgin olive oil

1 cup baby spinach leaves

1⁄2 cup cilantro leaves

Juice of 1⁄2 lemon

1 pomegranate, seeds extracted

Smoky baba ghanoush

4 large eggplants, flesh poked with the tines of a fork

2 cloves garlic, finely chopped

4 tbsp tahini paste

Juice of 1 lemon

1-2 tsp chipotle powder

1 tsp cumin powder

5 tbsp extra virgin olive oil

Sea salt and black pepper

A few drops of pomegranate molasses

Ingredients

To make baba ghanoush, place the whole eggplant (make sure you poke them with a fork so they don't explode!) directly on the flame of a gas hob, turning occasionally for about 12-15 minutes until the skin is charred. Alternatively, broil the eggplants in the oven by adding them to a baking tray and placing under the broiler. Turn the eggplants every 15 minutes or so and cook until they become very soft, and the skin is charred all over, about 1 hour.

When cool enough to handle, carefully peel the blackened skin off the eggplant. Place the eggplant flesh and any juices into a large bowl and break up with a fork, leaving the pieces quite chunky. Add tahini, garlic, lemon juice, chipotle, cumin and olive oil and mix with a fork or whisk until combined. Adjust amount of lemon juice, chipotle and oil to achieve the right smoky, creamy balance. Season well with a few good pinches of salt and pepper.

Heat oven to 400˚F. Coat cauliflower in olive oil and season well with salt and pepper. Place on a baking tray and roast until golden.

On a large serving plate, spread the baba ghanoush. Layer the cauliflower, baby spinach, and cilantro leaves over the top. Drizzle with olive oil, a good squeeze of lemon juice and season well with sea salt and black pepper. Scatter over pomegranate seeds and drizzle over a few drops of pomegranate molasses.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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