Thursday, February 5, 2015

Curry and Basil Combo

I was pleasantly surprised to find the biscuit recipe paired with the Curry Soup in the special winter issue of Clean Eating Magazine.

Basil Biscuits 

(Serves 3)

Whisk flour, basil, baking powder and salt.
1 cup whole wheat pastry flour
1 tablespoon dried basil
1 1/2 teaspoon baking powder
Dash salt

In a small bowl, whisk yogurt and water.
1/3 cup Greek Yogurt, plain, nonfat
1/4 cup plus 1 tablespoon water

Fold yogurt mixture into flour mixture until just combined. 
Turn dough out onto lightly floured work surface.  Roll 1/2-inch thick.  Cut with 2-inch biscuit cutter.  Place on parchment-line baking sheet.  Bake at 450 F. for 12-15 minutes.

Chunky Curry Soup   

(Serves 3)

Heat oil in large pot.  Add carrots and spices and saute 2 minutes.
1 teaspoon olive oil
1 carrot, peeled and sliced thin
1 1/2 teaspoon curry powder
1 1/2 teaspoon fine cumin 

Add garlic and saute 30 seconds.
2 garlic cloves, minced

Add broth and simmer 5 minutes.
2 cups low sodium chicken or vegetable broth

Add cauliflower and simmer for 5 minutes.
1/2 head cauliflower florets

Stir in garbanzo beans and simmer 5 minutes more.
1 cup garbanzo beans (I use the Hanover brand, frozen, cooked without salt)

Garnish with cheese, parsley and fresh basil.
2 tablespoons Gorgonzola cheese, crumbled
2 tablespoons fresh parsley
6 sprigs fresh basil   

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