Monthly Archives: November 2011

Indian Stir-Fry Recipe

A quick, easy and healthy Indian-style stir-fry recipe I’ve been messing with. Enjoy!


  • Vegetable oil 
  • 2 teaspoon whole cumin
  • 1 tablespoon whole brown mustard seed
  • 6-12 curry leaves, crushed or torn to release their oils
  • ¼-½ teaspoon turmeric powder
  • 1 tablespoon fresh grated ginger
  • 1 large garlic clove, diced
  • 1 medium onion, chopped
  • 2-3 medium-large zucchini, cubed or sliced into medallions
  • Mixed vegetables, like broccoli or snow peas
  • Salt, to taste


Add the oil to your pan turn the heat up to medium heat.

As the oil is heating, add the cumin, mustard seed, and curry leaves and let them cook for a minute or two, taking care not to burn the spices.

Next, add the turmeric and allow it to cook for another minute or so, continuing to stir. (Cooking the turmeric is an important step because raw turmeric is rather bitter, and cooking it helps to cut the bitterness almost completely.)

Add the ginger, garlic, and onions. Sauté until the onions start to get soft.

Add the zucchini and any other vegetables you may like and add salt to taste.

Stir fry until the zucchini just starts to soften. Remove from the heat and serve immediately.

Recipe Details

It is important to use whole spice rather than ground. Why? Texture. The problem is that ground spices will make for a very gritty and unpleasant texture, whereas the whole spice will actually add a bit of crunch to the dish. Not to mention that the whole spices have a lot more flavor than ground spices.

Another thing to remember about whole spices is that they will pop like popcorn if the heat is too high.

Keep in mind that turmeric (a yellow powder) will stain anything and everything it touches — including your pans, although it will eventually fade.

Curry leaves can be a bit tricky to find, but I’d recommend going to your local Indian or Pakistani grocery store to find them. But don’t worry if you can’t find them, the dish will be just find them. But seriously, buy the curry leaves if you can. They have an aroma approaching a fresh roasted pepper and add a great dimension to the dish. Very, very nice.

Posted by Austin Food Junkies, Special Contributor

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West Indian Turkey Curry Recipe

I love to eat all types of curry, but at home I like to use a West Indian curry powder that I find at a Caribbean foods store in Brooklyn, N.Y. The basic difference is that Caribbean curries have cinnamon or allspice and a lot of fenugreek so they are a little sweeter and more mild than Indian or Thai curries.

This recipe is great for using up whatever leftovers you have — fish, chicken, shrimp, lamb or, in this case, turkey— and I usually put in whatever vegetables I have in my fridge, but below I’ve listed my favorites for a nice, balanced, colorful blend.


  • 4 cups chicken broth
  • 2 cups shredded turkey meat (I like to use dark meat but white works too)
  • 1 cup cauliflower florets
  • 1 cup okra, diced into half inch sections (can use frozen)
  • 1 cup red pepper, sliced lengthwise
  • 1 cup yellow squash, sliced in rounds
  • 1/2 cup peas (can use frozen)
  • 4 tablespoons West Indian or Caribbean curry powder (You can make your own using this West Indian Curry Powder Recipe.)
  • 1 tablespoon olive oil
  • 1 cup onions in 1-inch dice
  • 2 cloves garlic, crushed
  • 1 tablespoon garam masala
  • One 15-ounce can coconut milk 


In a large stockpot, heat broth to boil then add the vegetables and curry powder, reduce to a simmer, and cover.

Meanwhile, heat the oil and sauté onions and garlic with the garam masala then add to the stockpot. Cook all ingredients together until vegetables are nearly cooked through. Then add the turkey meat and coconut milk. Cover and simmer on low heat for another 10 minutes. Serve over rice.

Serves 3-4

Total time: 35 min


Posted by Valaer Murray, Editor

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