this delicious seasoning enhances flavors in Indian and Thai cooking!
Baked Hot Curry Kale Chips.
One of many options we have for seasoning kale chips, Caravel Gourmet’s Hot Curry Sea Salt
makes kale chips that zing with Hot Curry y flavor. Prep the kale as you normally would, toss with olive and the sea salt, and bake at 350F until the edges are brown.
Pan-Roasted Hot Curry Butternut Squash.
As beautiful as they are delicious, summer or winter squash can be prepared this way. Chop the squash into 1” cubes, and toss with 2 tbsp. olive oil and 2 tsp. Caravel Gourmet’s Hot Curry Sea Salt
. Roast in a 400F oven until the squash is lightly brown and soft, about 30 minutes.
Hot Curry Chicken.
You can salt a chicken two ways, depending on how much time you have. If you’re going to cook in the next hour or two (up to 6 hours), make a brine - add ¼ cup Caravel Gourmet’s Hot Curry Sea Salt
for every 1 cup hot water (dissolve the salt) and 1 cup ice water. Take the pieces of chicken you’re going to cook, and add them to the brine. If you’re going to cook 6 hours or more away, then coat the pieces in a healthy sprinkle of Caravel Gourmet’s Hot Curry Sea Salt
, wrap them back up, and put them in the fridge.
Oven Roasted Hot Curry Broccoli. Delicious when it’s roasted, broccoli is very easy to crisp up in your oven. Just cut into florets, toss with olive oil and Caravel Gourmet's Hot Curry Sea Salt, and lay evenly onto a baking sheet. Roast at 450F for 20 minutes, or until the edges are crispy.
Roasted Hot Curry Cauliflower.
The great thing about cauliflower is that it absorbs so much of the flavors you give it, and this salt is no exception. After cutting the cauliflower into ½”-thick pieces, toss them gently in olive oil, sprinkle both sides of each piece with Caravel Gourmet's Hot Curry Sea Salt
, and bake them at 375F for 30 to 35 minutes, turning once.