Mushroom Pulao

INGREDIENTS

• 2 cups good quality Basmati rice , rinsed until the water runs clear and then soak in water for 30 minutes, drain and set aside

• 2 tspn oil (your choice)

• 1 tspn whole cumin

• 1 small onion, diced

• 1/2 serrano chili, deseeded and finely chopped

• 2 cloves garlic, minced

• 1/2 tspn Sonoko’s curry powder

• 4 oz. fresh mushrooms, diced

• 2 2/3 cups chicken stock, vegetable stock or water

• salt to taste

You may cook this dish on a stove top or in a rice cooker.

PREPARATION

1. Heat oil in a medium size shallow saucepan over medium-hight heat. When hot, add the cumin seed, followed by the diced onion, and then the chopped green chili.

2. When the onion begins to color, add the drained rice and the minced garlic. Toss to ensure that all the rice grains have a coating of oil on them, about 3 minutes.

3. Add the chopped mushrooms and Sonoko’s curry powder, continue to stir to ensure that it is well mixed, about 5 minutes.

4. Add 2 2/3 cups of stock or water and salt to taste.

5. If you are using a rice cooker, add all ingredients, select “quick cook” and follow your cooker’s instructions. If you are cooking on the stove top, bring the rice to a boil, then reduce heat to medium-low, cover with a lid and simmer. Cook for 10-12 minutes or until you see steam holes in the top of the rice. Lower the heat to very low and leave fro 10 minutes. To check that the rice is cooked, insert a dry chopstick or small knife until it reached the bottom of the pan. The rice is cooked when you see the rice that clings to the chopstick is dry and cooked. Turn off the heat and serve.

Recipe developed by Meena Pennington.

Chicken Korma

INGREDIENTS

• 1 large onion, thinly sliced

• 1 serrano chili, sliced lengthwise and deseeded (use gloves)

• 2 lbs chopped chicken thighs or breasts

• 3 TBSP oil or ghee

• 1/2 tspn fresh ginger, grated

• 1 tspn garlic, minced

• 2 tspn Sonoko’s curry powder

• 1 cup plain yogurt, beaten well

• 1 cup light coconut milk

• 1 TBSP tomato paste

• generous pinch of saffron

• 1/2 tspn salt or to taste

• 1/2 lemon

• 1 TBSP cilantro, chopped

PREPARATION

1. Put the chicken in a bowl and ginger, garlic and Sonoko’s curry powder. Mix to coat the chicken evenly and set aside.

2. Place a medium saucepan over medium high heat and add the oil or ghee. When the pan is hot, add the sliced onions and chili. Sauté until the onion begins to brown around the edges.

3. Add the chicken and chili. Lightly sauté until you see no more pink on the chicken.

4. Keeping the heat on medium high, add the yogurt, one TBSP at a time, until the yogurt is incorporated into the sauce.

5. Add the coconut milk, tomato paste, salt and saffron.

6. Once everything has come to a boil, reduce the heat, cover and turn the heat down to a simmer. Cook until the chicken is cooked all the way through. Turn off heat and squeeze the 1/2 lemon over the top.

7. Garnish with chopped cilantro and serve.

Recipe developed in collaboration with Meena Pennington.

Tomato Pickle

INGREDIENTS

• 1 34 oz can diced tomatoes

• 4 TBSP oil

• 4 whole cloves garlic

• 1 tspn garlic, minced

• 1 tspn ginger, minced

• 1/2 tspn whole brown mustard seeds

• 1 tspn whole cumin seeds

• 1 whole dried red chili, broken in half and seeds removed

• 1 tspn Sonoko’s curry powder

• 1/2 tspn salt or to taste

PREPARATION

1. Heat the oil in a large saucepan over medium high heat.

2. Add the whole garlic cloves and sauté until just brown.

3. Add the mustard seeds, cumin seeds and chili halves.

4. Once the mustard seeds have popped, add Sonoko’s curry powder and continue to cook and stir for 30 seconds.

5. Add the canned tomatoes, minced ginger and garlic and reduce heat to low.

6. Cover and continue to cook on low heat for about 20 minutes. Once the oil has separated from the tomatoes, turn off the heat.

7. Once cooled, store in glass jar. It will last a month in the refrigerator.

Recipe developed in collaboration with Meena Pennington.

Curried Cauliflower with Peas

INGREDIENTS

• 1 small cauliflower, broken into florets, washed and drained

• 1 small onion, diced

• 1 serrano chili , deseeded and diced

• 1/2 tspn whole brown mustard seeds

• 1 tspn whole cumin seeds

• 1 tspn Sonoko’s curry powder

• 2 TBSP oil (your choice)

• 1/2 cup frozen peas, defrosted and drained

• 1/2 tspn garam masala

• 2 TBSP cilantro, chopped

• salt to taste

PREPARATION

1. Heat a large sauté pan or wok over medium heat. Add the oil and when it’s hot, add the mustard seed and the whole cumin seed.

2. Once the seeds begin to pop, add the diced onion and chili and fry until the onion starts to color.

3. Add Sonoko’s curry powder and sauté for 2-3 minutes over medium heat, making sure not to burn the curry.

4. Add the cauliflower and stir. Add 2 TBSP of water and cover with a lid so that the cauliflower will steam for 6-8 minutes.

5. Add the peas and salt and stir well. Continue cooking on low heat for another 6-8 minutes.

6. Once the cauliflower has a light crunch or is cooked to your liking, add the garam masala, stir once and turn off the heat.

7. Sprinkle with fresh cilantro and serve.

Recipe developed in collaboration with Meena Pennington.

Curry Pumpkin Crumble Muffins (V)

Freshly baked muffins basking in the sunshine.

I’ve always loved to experiment with vegan baking. My favorite challenge is creating a vegan baked good that does not taste “vegan” at all and in fact just tastes delicious and leaves you feeling light and nourished. 

As pumpkin season rolled around the idea of incorporating the wonderfully fragrant Sonoko Curry Powder into this vegan pumpkin muffin recipe came to me one day when I was exercising my creative juices in the kitchen with no set plan and nothing to lose. 

The risk was well worth it as these turned out amazing! A little spicy and moderately sweet with a crunchy delicious topping these muffins are super addictive and make a wonderful breakfast or treat to have alongside a warm cup of tea. Enjoy!

YIELD 6 Muffins

INGREDIENTS

For the Muffin Batter:

• 1 Bag “Batter Dry Mix” OR

  • ¾ cup + 2 tablespoons all purpose flour 

  • ½ cup granulated sugar 

  • ⅛ cup brown sugar 

  • ⅛ tsp salt 

  • ½ tablespoon baking powder 

  • ½ teaspoon ground cinnamon 

  • ⅛ teaspoon ground nutmeg 

  • 1 ¼ teaspoons Sonoko Curry Powder

• ½ cup pureed pumpkin, canned or *homemade 

• ¼ cup unsweetened coconut milk

• ¼ cup coconut oil, liquid form 

• 1 tablespoons molasses 

• ½ cup walnut pieces (optional)

For the crumble topping:

• 1 Bag “Crumble Dry Mix” OR

  • ⅛ cup all purpose flour

  • ⅛ cup brown sugar 

  • ⅛ cup unsweetened coconut flakes 

  • ½ teaspoon Sonoko Curry Powder 

  • ¼ teaspoon cinnamon 

  • ⅛ teaspoon salt

• Zest of half an orange

• 1 ½ tablespoons coconut oil, liquid form

PREPARATION

1. Preheat the oven to 400℉ and lightly grease a 6-cavity muffin tin.

2. Make the muffin batter: Place the “Batter Dry Mix” contents in a large bowl and whisk together to combine.

3. In a medium bowl, whisk together pumpkin puree, coconut milk, coconut oil, and molasses.

4. Pour the wet ingredients into the dry and mix until combined. Add the walnut pieces if using.

5. Fill each of the 6 muffin tins two-thirds full.

6. Make the crumble topping: Place the “Crumble Dry Mix” contents in a bowl, add the orange zest and 1 ½ tablespoons of coconut oil. Mix together with your hands and sprinkle evenly among all 6 muffins.

7. Bake for 30 minutes, rotating once at the 15 minute mark, until a toothpick or knife inserted in the center comes out clean.

Recipe developed in collaboration with Daniela Swamp.

Spiced Molasses Cookies

Freshly baked curry molasses cookies.

These cookies are crispy, chewy, subtly spicy, and addictive. My take on an old time Holiday favorite, and a spin on the traditional ginger molasses cookie. Sonoko Curry Powder works its magic in these, adding depth of flavor and warmth. 

They can be made from scratch or with the help of our pre-measured cookie mix. Hope you enjoy them as much as we do!

YIELD 36 Cookies

INGREDIENTS

For the cookie dough:

• ¾ cup butter, melted

• ¼ cup Molasses

• 1 whole egg

• 1 bag “Cane Sugar” OR

  • 1 cup granulated sugar

• 1 bag “Dry Ingredients” OR

  • 2 cup all purpose flour

  • 2 teaspoons baking soda

  • ½ teaspoon salt

  • 3 ½ teaspoons Sonoko Curry Powder

  • 1 teaspoon ground cinnamon 

  • ⅛ teaspoon ground clove

To roll the cookies in:

• 1 Bag “Cookie Topping” OR

  • 1 cup brown sugar 

  • 1 teaspoon Sonoko Curry Powder

PREPARATION

1. Line cookie sheets with parchment paper.

2. In a large bowl combine “Cane Sugar” pouch contents, melted butter, molasses, and egg. Place the “dry ingredients” pouch contents in a medium bowl and whisk to combine.

3. Add dry ingredients to the butter mixture and stir until well combined.

4. Cover the dough and chill it in the refrigerator until it hardens, about 1 hour.*

5. When you are ready to bake, preheat the oven to 350 degrees.

6. Scoop out dough with a tablespoon measuring spoon and roll into 1 inch balls.

7. Place the “cookie topping” pouch contents in a small bowl and combine with a fork. Roll each ball of dough in the mixture until lightly coated. Place cookies on a parchment-lined baking sheet about 2” apart and gently flatten each into a disc using the bottom of a glass or jar.

8. Bake for 9-13 minutes, rotating the tray half-way through. If you would like a chewier cookie, bake cookie closer to 8-9 minutes. For a crispier cookie, bake for 12-13 minutes. Cookies should still be slightly soft in the center and puffy. They will firm-up and deflate as they cool. Cool for about five minutes and then remove from the cookie sheet and continue cooling on a rack.

9. Bake for 8-9 minutes, rotating the tray half-way through. Cookies should still be slightly soft in the center and puffy. They will firm-up and deflate as they cool. Cool for about five minutes and then remove from the cookie sheet and continue cooling on a rack.

*At this point, your unbaked cookie dough can be formed into logs, wrapped tightly in plastic or foil, and refrigerated or frozen for later use. If baking dough from frozen add an extra minute to the total oven time.

Recipe developed in collaboration with Daniela Swamp.