Lunch: Two Ways with Curry

Putting together something new for lunch always feels like a treat to me. Lunch is usually the meal that is most optional in my life, and is given very little attention. Usually I eat leftovers from a previous day’s dinner, or I skate by on yogurt and granola or cheese and a hard boiled egg. Purposing to make something to be eaten at lunch time is rare, but I should do it more often, because I love it.

These are incredibly simple, 10 minute or less preparations, that are big on flavor. They are perfect for packing up for work or school, or hosting a casual Sunday lunch for guests, or created in miniature for a shower or tea party.

In an alternate universe where I have no kids, stay home all day and have plenty of money, I would throw tea parties and brunches all week long and invite different circles of friends over. It is my ideal way to entertain. Not stuffy tea parties where everyone sits around a table and has to pick a tea. More like a room with bright sunny windows and fresh flowers and bar carts loaded with edibles, and plenty of beverage options and good music.

Back to reality.

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This Curried Turkey, Apple and Arugula Sandwich is so fresh. You can find a good mango chutney at Trader Joe’s. Otherwise possibly in the fine meat and cheese area of your grocer, or in the ethnic food aisle.

Ingredients

  • 1/4 cup mayonnaise
  • 2 Tbsp. mango chutney
  • 1/2 tsp. curry powder
  • 4 slice whole-grain or pumpernickel bread
  • 4 oz. sliced turkey
  • 1 small Granny Smith apple, sliced thinly
  • 1 c. arugula or watercress

Instructions

  1. In a bowl, combine mayonnaise, mango chutney, and curry powder.
  2. Spread on bread* and top 2 slices with turkey, apple slices, and arugula. Sandwich with the remaining bread slices.

(Makes 2 sandwiches)

*If you are preparing these a day in advance, spread the curry mayonnaise mixture on the turkey, rather than the bread, so your bread does not get soggy.

I made these for my hubby to take on an overnight camping trip once. Wrapped them in plastic and tied with a cute little string. They were a hit and all the guys were jealous. Haha.

This recipe for Curried Tuna Salad is my favorite way to eat canned tuna. Have it on bread or with crackers, or even lettuce boats would be nice.

Ingredients

  • 5 oz solid tuna in water, drained well
  • 1/4 of a red apple such as honeycrisp, diced small
  • 1/4 cup finely chopped celery
  • 2 1/2 Tablespoons golden or brown raisins
  • 2 Tablespoons mayonnaise
  • 2 Tablespoons plain yogurt
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons curry powder
  • Pinch of salt
  • Black pepper

Instructions

  1. Mix all ingredients together. If mixture looks a little dry, add equal parts yogurt and mayo until you get the right consistency.
  2. Serve with crackers, or atop mixed greens, bread, naan or in lettuce boats.

(Serves 1-2)

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