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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!

Cape Malay Chicken Curry

15 min

If you like a spicy curry, this recipe is definitely for you. Many curry all-stars make an appearance in our key ingredient, South African Curry, like turmeric, European coriander, and black pepper. But what really makes this blend unique (and brings the heat!) is the healthy portion of Indian Cayenne. With an easy protein like chicken breast and several pantry staples such as onions and canned tomatoes, this dish will be simple and quick to make at home. Serve this flavorful and aromatic Cape Malay Chicken Curry with rice or bread for a delicious and comforting meal that brings the taste of South Africa to your table.

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!

Kashmiri Curry Candied Yams

Orange juice and our Kashmiri Curry blend are delicious additions to classic candied yams. This bright and colorful side dish is simple to prepare and full of festive flavors. Don't get me wrong, I love marshmallows as much as the next sweet tooth, but I like to save mine for cocoa and s'mores. For these candied yams, gone is the cloying sweetness and in its place, you have a perfect pairing of orange and Kashmiri Curry. The spices in this blend have rich flavors of cinnamon, coriander and fennel with hints of cumin and wisps of cardamom and chile. The dish is easy to make and holds well, perfect for a Thanksgiving side dish. Since it is made on the stovetop you won't lose a minute of oven time. We kept it simple but you can add crunchy or colorful toppings like toasted walnuts or pomegranate seeds for a more festive presentation.

Caribbean Curry Carrot Soup

A word of advice from a novice gardener: Carrots are much bigger than carrot seeds. Somehow, fifty-odd square feet of garden space doesn't seem like that much when it's being planted, but it can produce a surprising haul, most especially in the carrot department. Praise be that carrots are delicious, so their being excessively plentiful is a problem I'm thankful to have! This soup is hearty and delicious, made velvety by the soft puree of carrots, and the sunny flavors of Caribbean Curry. We've dressed it up a little with the prawns, but this soup can easily be made vegan by omitting them.

Kashmiri Curry Breakfast Cookies

Cookies for breakfast? Why not, especially these hearty, healthy and nutritious bars. Packed with coconut oil, chia seeds, quinoa and...white beans. Yes, these contain pureed white beans for that extra boost of protein to get your morning started off right. These cookies are easily customizable - you can vary the dried fruit and nuts, as well as using pureed pumpkin or sweet potatoes instead of applesauce. To give it a little extra added flavor, there is Kashmiri Curry, which has cinnamon notes, but is still a bit savory, too. This recipe can be scooped to make cookies or patted into a pan, then cut into pieces. These also work well for an afternoon snack, and are great to take out on hiking trips. This is one cookie that you won't feel guilty about eating.

Curry Leaf Ghee

Ghee is a versatile staple to have around the kitchen. It gets accolades as one of the healthy fats, and it has a very high smoke point. To make ghee you are removing all the water and milk solids from butter, making it is shelf stable so refrigeration isn’t necessary. Beyond the practical—it’s incredibly delicious! The delightful buttery crisp it adds to cooked foods feels like a guilty pleasure. Roasted potatoes with ghee are crispier, popcorn with ghee doesn’t get soggy and wait, it gets even better—ghee is an awesome vehicle for spices!

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.

Curry Bread Pudding with Cardamom Cream

Who says you have to make curry with your curry? No one! This warm winter pudding was inspired by our friends at Hunger Restaurant, and since trying theirs, we have come up with some delightful variations of our own. We've added diced apples to replace the traditional raisins - pears are nice, too - and infused a mild amount of spice into the custard and cream. Enjoy with coffee, chai or your favorite toddy; nothing says holiday like bread pudding. This is also a decadent treat for brunch, too.

Pakistani Curry S’mores with Toasted Cumin Marshmallows

These S’mores add a global flavor twist to an old favorite. The hints of savory complement the sweet with mild Pakistani Curry. in the graham cracker and toasted cumin in the marshmallow. They smell amazing and are a great activity around a camp fire. Charring and roasting the marshmallows brings out the toasted cumin flavor. If the outdoors aren’t your thing you can achieve the same result at home using a blow torch to impress your friends.These marshmallows work with more than S’mores, use them to top your favorite cocoa or mocha, or even sweet potato casserole. This unique spin on marshmallows is fragrant, slightly savory and will add depth of flavor to your favorite recipes.The staff favorite used orange dark chocolate in the S’mores but the possibilities are endless. Once you master the toasted cumin marshmallow and Pakistani Curry graham crackers you will be able to substitute them in all your favorite treats.

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. 

Curried Beef and Tendon with Turnip

We love the use of spice and combining of textures in this curry dish from fascinating Macau cookbook, The Adventures of Fat Rice by Abraham Conlon, Adrienne Lo, and Hugh Amano.From the Author: "In Macau “turnip” usually means daikon, or another large radish, so technically, there’s no turnip in the original version of this dish. At Fat Rice, we mostly follow tradition, but run with the turnip thing and garnish with crunchy raw turnips, radishes, and their greens. Don’t be scared to work with the tendons—they do require long cooking, but add great texture. Try grilling the rubbed beef; it adds a great smoky dimension."