Recipes

Vadouvan Curry Burger

1 hr

Not many would describe a cheeseburger as a culinary masterpiece, but that's what you're getting with this dish. With luscious provolone and onions that are caramelized to perfection, you're off to a good start. The whole thing is topped with an original aioli infused with the French-inspired Vadouvan Curry, which is both mellow and light. And that's the key—hints of Fenugreek Seed, Brown Mustard, Cardamom, Turmeric, and Nutmeg in the Vadouvan Curry blend bringing it all together. In fact, be sure to make enough of the aioli because it's so versatile, you may find you want to use it on everything from now on. I can confirm it's a stunning French fry dip, it brightens up a good piece of salmon, and pairs beautifully with a crisp Prosecco. Keep in mind: Caramelizing onions takes a long time, so your prep time will be at least an hour if you plan to make them at home. You can speed up the process if you purchase them already caramelized from the store!

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Cape Town Cauliflower Potato Curry

15 min

Filling, yet inexpensive to make, this comforting dish with fiery South African flavors makes the most delicious leftovers. Plus, it's Vegan! In this one-pot meal, the veggies are hearty and absorb all of the spices. Turmeric, Coriander, Paprika, Cumin, Cardamom, Cayenne, and Black Pepper come together to make a dish that's both light and savory.  Why the Cascade Mushroom Mix? The blend of porcini and vegan Worcestershire give the veggies the extra flavor they needed to be a main course.  Serve the curry hot over rice, naan, or with your favorite bread. It's the perfect Meatless Monday dinner, and you might find yourself craving it on other days that end in Y, too.

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Madras Curry Potato Salad

30 min

Potato salad is such a ubiquitous summer dish. This recipe really brightens things up and breathes new life into potato salad. Its beautiful yellow color comes from our popular Madras South Indian Curry. The curry gives the salad incredible flavor alongside mustard, black pepper, cumin, and turmeric. Madras is a classic curry that will taste familiar and go great with the beloved potato. Fresh peas and crunchy bell peppers give the salad great texture. We used small Yukon potatoes so no peeling and little chopping is involved. This dish comes together with ease. Our dressing is kept light using half Greek yogurt for tang, rather than just straight mayo. Try making this for a lovely twist on a picnic classic or make it the star of a lettuce wrap!

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Curried Roasted Cauliflower

Here at World Spice, we have some "tried and true" cookbooks that we can't do without. When we look for inspiration to jazz up our usual side dishes, The Side Dish Handbook by Tori Ritchie is one we reach for again and again. This wonderful cookbook can be used as a primer for side dishes using grains, vegetables and legumes. It's helpfully organized alphabetically, having a stand-out recipe for each main ingredient, including this tasty recipe for Curried Roasted Cauliflower.You'll also find such delicious dishes as English Pea and Onion Gratin, Creamed Corn with Chipotle and Queso Fresco, Butter-Braised Turnips with Caraway and Braised Moroccan Eggplant, just to name a few. These dishes use global flavors to make "basic" ingredients fresh, new and interesting. After all, the right accompaniments can liven even the most simple roast chicken dinner.From the author: "If you can find an orange cauliflower (check your local farmers’ market), the electric hue is a fun way to amp up the curried color of this dish, although a classic white one is fine. Don’t amp up the amount of curry, however, or that’s all you will taste."The following recipe has been excerpted from The Side Dish Handbook: Featuring 40 recipes and expert tips on your favorite ingredients by Tori Ritchie. It was published by Weldon Owen in 2015. 

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