A few nights ago, I finally got to try START! Hot Curry Sauce in a recipe for dinner. START! Sauce was the perfect addition to a meal that was simple, nutritious, fulfilling, balanced, and… of course… cruelty-free.
START! was made to bring Eastern influences to conscientious Western cuisine. (Or any Western cuisine, for that matter, but it’s ALSO approved by health freak weirdos like me who won’t consume 99% of the “food” I witness others around me eating). START!, I can actually call food without quotation marks. That was the only semi-offensive comment I make in this post, I promise. Please read on.
Anyway… Their concept allows the sauce to transform many of your favorite recipes instantly by substituting it for other sauces and by simply alternating a few ingredients. Stir frys, pastas, sandwich wraps, hummus, dips, noodles, burritos… whatever!
Here’s where the recipe comes in.
- START! Original Hot Curry Sauce, 4 tablespoons (or more or less to taste)
- Pineapple, cut into bite sized bits
- 1/4 vegetable oil (or coconut oil if you like the taste… I don’t prefer it)
- Small white onion, diced
- Ginger, 1 tablespoon, grated
- 4 cups cooked and cooled brown rice
- Sea salt, to taste
- Cilantro, chopped, for garnish
- I decided to use it in a fried rice with pineapple because pineapple is amazing and something about it just felt right. Start by chopping your pineapple. If you don’t know how, google it. This isn’t a post about teaching you how to cut your pineapple. Or, if you’re rich, go buy chopped pineapple at your favorite store.
- Heat a wok (preferably) or a large skillet over high heat. Without using any oil, sear the pineapple in its juices for 5-10 minutes. Let it brown slightly as the flavor intensifies. Remove from the wok/skillet. (Warning: this makes the pineapple hot on the inside. Duh.)
Add your oil, which will heat quickly since your pan is already hot. Wait a few seconds till it heats and add the onion.
- Let the onion cook a minute, meanwhile add the grated ginger over the onion, and let the flavors come out.
- Fry a couple minutes until the onions are translucent. Add the curry sauce and fry for 20 seconds.
- Add your cooked brown rice and mix well, breaking up any chunks as you stir through. Add more sauce, if necessary. Season with sea salt.
- This is FRIED rice, so fry for a few minutes while stirring consistently. Allow the rice to brown and crisp.
- Add the pineapple back in and stir through.
- Taste, adjust seasonings, and garnish with chopped cilantro!
- Enjoy, and post this recipe on your social media pages.
- Head over to Facebook and “like” START! and post this to your friends.
- Follow START! Sauce on Twitter! They are super nice and will surely respond to you if you give them a shout out. Let them know you heard about them here and that would be pretty rad. Tweet this blog to your followers! I’ll retweet you and my followers are pretty cool.
- Take this form to your favorite store and ask them to carry START! Sauce or shop online.
The spices bring my awareness to a place where meals are still considered a social gathering and are worthwhile occurrences where family members, neighbors, and friends are nourished with foods from the earth herself. It is flavorful, drawing from South Asian and Indian cuisines, and can stand alone as a base for any meal (as it did with the recipe I made)… while also catering to the conscious Californian who craves an all-natural product sans “sugar, oil, or anything artificial”.
START! Sauce is certified Vegan, Gluten Free, and using only ingredients that I can pronounce easily and most of which I have in my own spice cabinet. And it’s 100% NON-GMO! That’s more than Whole Foods can say, these days. Read about that here and here.
START! also takes into consideration that not all are keen on extremely spicy foods. Its balanced kick satisfies my spicy food cravings while making my neighbor comment that “ooo, it’s spicy”.. but only once. Then there were only positive remarks about how distinctive the flavors were and inquisitions about the recipe and sauce. The acidity of the pineapple was perfectly balanced by the red pepper and curry spices in the START! Sauce. Searing the pineapple initially for 5-10 minutes in the wok brings the natural sugars out and it starts to caramelize as well, and the result is a mouth-watering spicy, sweet, and tangy fried brown rice that satisfyingly stands alone as dinner.
START! sent me a sample of their product to review. The opinions above are mine only. I was not compensated for this review.