Crazy Curry Bowl
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
Process #2 – Same day service
Skill level: advanced
Servings: 50
Ingredients
3 lbs. 2 oz. Chicken-free strips, MorningStar Farms Chik’n Strips or similar product
¾ gallon + ½ cup (1 ¼ – #10 cans) Garbanzo beans, canned, drained, rinsed
1 lb. Broccoli florets, fresh or 2 lbs. 12 oz. Broccoli florets, frozen
1 lb. 8 oz. Carrots, shredded
2 lbs. 12 oz. Sugar snap peas, frozen
¾ cup Water
1/3 cup Curry powder
¼ cup Garlic powder
2 Tbsp. Black pepper, ground
1 Tbsp. Salt
1 ½ quarts Coconut milk
Garnish
1 cup green onions
Rice preparation
6 lbs. 4 oz. Brown rice, dried
½ gallon Water
Servings: 100
Ingredients
6 lbs. 4 oz. Chicken-free strips, MorningStar Farms Chik’n Strips or similar product
1 ½ gallons + 1 cup (2 ½ -#10 cans) Garbanzo beans, canned, drained, rinsed
2 lbs. Broccoli florets, fresh or 5 lbs. 8 oz. Broccoli florets, frozen
3 lbs. Carrots, shredded
5 lbs. 8 oz. Sugar snap peas, frozen
1 ½ cups Water
2/3 cup Curry powder
½ cup Garlic powder
¼ cup Black pepper, ground
2 Tbsp. Salt
3 quarts Coconut milk
Garnish
1 pint green onions
Rice preparation
12 lbs. 8 oz. Brown rice, dried
1 gallon Water
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Prepare rice by combining with water and cooking. Fluff. Place in warmer until service.
*Recommended cooking method: Steam or bake, covered for approximately 15 minutes. Alternative method: Heat to a rolling boil. Cook until water is absorbed, about 30-40 minutes. Stir once. Cover and cook an additional 10 minutes over low heat.
HACCP Critical Control Point: Hold at 135°F or higher.
2. Meanwhile, dice the chicken-free strips with a knife or vertical cutter mixer (VCM).
3. Combine broccoli, carrots, sugar snap peas, garbanzo beans, chicken-free strips and water in a steam table pan. Steam for 10 minutes, until vegetables have softened.
4. Combine the coconut milk, curry powder, garlic powder, salt and pepper; mix well and add to the vegetable mixture. Allow mixture to simmer for about 3 minutes.
5. Transfer to a pan, cover and hold in warmer until meal service.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
Serving information
On serving line, portion ⅔ cup of curry on top of one cup of brown rice.
Each bowl provides 2 meat/meat alternates, 2 ounce equivalent grains and 3/8 cup other vegetable.
OR
Portion ⅓ cup of curry on top of ½ cup of brown rice. Each bowl provides 1 meat alternate, 1 ounce equivalent grain and ⅛ cup vegetable.
Nutrition information per 2 meat alternate/2 oz. grain serving
Calories: 357 Total Fat: 6g Saturated Fat: 1g Monounsaturated Fat: 1g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 55g Fiber: 10g Total Sugar: 4g Protein: 19g Sodium: 557mg Vitamin A: 177μg Vitamin C: 37mg Calcium: 125mg Iron: 2.5mg Folate: 78μg
