Love curry? Austin Food Blogger Alliance hosting Colossal Curry Cook-Off (plus a call for cooks!)

It’s been awhile since I had the chance to blog about a non-profit that’s near to my heart.

The Austin Food Blogger Alliance, a local organization I helped start in 2011 and whose community cookbook I oversaw in 2013, is hosting its annual curry cook-off fundraiser April 22.

The Austin Food Blogger Alliance is hosting its annual curry cook-off on April 22 at Shangri-La. Contributed by Austin Food Blogger Alliance

The Colossal Curry Cook-Off will take place from 2 to 4 p.m. at Shangri-La, 1016 W. Sixth St., and the purpose of the event is to bring together food bloggers, Instagrammers, home cooks and curry-lovers alike to embrace all the varied curries from all over the world.

Both restaurants and home cooks are invited to compete, and attendees can sample all the entries and vote on a favorite. Tickets cost $20 in advance and $25 at the door.

You can sign up to compete by emailing cookoff@austinfoodbloggers.org, and tickets are available at austinfoodbloggers.org.

The deadline to enter the contest is April 7, so get on it!

To inspire you, here are a handful of curry recipes we’ve published in the past year or so:

Lamb Meatballs in Curry Sauce

Ek Timrerk’s Curry Shrimp Rolls

Need a quick and easy chicken recipe? Try this slow cooker curry

Sesame Noodles with Thai Green Curry Tofu

Slow Cooker Coconut Curry Lentils

Green Coconut Curry with Broccoli

Nicole Centeno, the founder of a soup delivery company called Splendid Spoon, has written a new cookbook called “Soup Cleanse Cookbook,” which includes recipes such as this green coconut curry with broccoli. Contributed by Tara Donne

This slow cooker chicken curry could be made vegetarian by leaving out the chicken, and you could also swap out the sweet potatoes for regular potatoes, or green beans for the cauliflower. Photo by Arsy Vartanian.

 

Sesame noodles with Thai green curry tofu, red cabbage and snap peas is one of the dishes in “Great Bowls of Food: Grain Bowls, Buddha Bowls, Broth Bowls, and More” by Robin Asbell. Photo by David Schmit.

This curried shrimp roll is from Austin chef Ek Timrerk, formerly of Kin & Comfort. Contributed by Kin & Comfort.


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