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Americans
getting Curried Away
UNION,
N.J., Jan.
12, 2011
-- Curry no longer defines Indian cuisine,
but it has certainly helped bring it further
into the ethnic food limelight.
Indian
food – which now surpasses Chinese food in
popularity two to one in the U.S. – has
secured a new generation of consumers intent
on health and convenience, attributed mainly
to its supply of exotic flavors and recent
grocery store debut. Those unique,
convenient flavors and health attributes
stem from curry.
Today's curry is healthy, innovative and can
refer to a blend of spices, sauce or
complete dish.
Aside from waking up your taste buds, curry
wakes up your brain too. The various spices
that make up curry boost memory and even
prevent against Alzheimer's disease,
according to numerous published health
studies.
Furthermore, curry powder has been used in
beauty lotions and over the counter drugs
for its antioxidants, which fight skin aging
and act as an anti-inflammatory.
Think Sushi Curry; Curry ketchup; Grilled
Chicken Curry Fingers. These are just some
of the food items already popular in Europe,
and are predicted to be the next big thing
in American supermarkets.
"In recent years, curry has made its way
into a multitude of kitchens and cuisines,"
says Mike
Ryan, Vice President Sales and
Marketing, Tandoor Chef, "and has evolved to
become a well-loved, familiar flavor
profile."
Recognizing curry's rising, widespread
acceptance and favorability in today's
foods, Tandoor Chef is launching Curry
In A Hurry, a quick and easy recipe
contest that will award one year of frozen
Indian curry cuisine to the best entries.
Consumers – from collegiates to
empty-nesters – are getting curried away
with making at-home Indian innovations like
the recipe below. To submit your own recipe
or learn more about curry, visit
www.TandoorChef.com or
Facebook.com/TandoorChef .
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Very Veggie Curry |
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Ingredients |
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1/4 C Butter |
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2 Tbsp Olive oil |
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1/2 Large onion, finely chopped |
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2 Large carrots, sliced |
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2 Large potatoes, peeled and cubed |
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2 Tbsp Curry powder |
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1/2 tsp Ground Turmeric |
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Salt and pepper to taste |
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1 Pinch Red Pepper flakes |
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1 Cauliflower head, broken into
small florets |
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Heat butter and olive oil in a large skillet
over medium heat. Add onions and carrots;
stir until tender. Season with curry powder,
turmeric, salt, pepper and red pepper
flakes. Add cauliflower and potatoes to the
skillet and stir to coat with spices. Reduce
heat to medium-low, cover and simmer for 20
minutes, stirring occasionally until
potatoes are tender.
