Not exact matches
1 teaspoon olive oil
1/4 cup finely chopped shallot
1 red pepper, finely diced
1/2 to
1 habanero pepper, seeded and minced 3 cloves garlic, minced 2
teaspoons fresh minced ginger 2 bay leaves
1 star anise 2
teaspoons mild
curry powder Pinch cinnamon About 3 stems of fresh thyme
1/2
teaspoon salt
3/4 cup light coconut milk
3/4 cup water
16 oz can black eyed peas, drained and rinsed
1 teaspoon light agave nectar Juice from about
1/2 a lime
1 tablespoon unsalted butter 2 tablespoons extra virgin olive oil
1 medium yellow onion, peeled and chopped
1 teaspoon whole cumin seeds
1 teaspoon curry powder 1/4
teaspoon turmeric scant
1/2
teaspoon cayenne pepper
1 cup canned diced tomatoes
3/4 cup water splash of cream or a dollop of creme fraiche
In large zip - close bag, mix
1 tablespoon lime juice and
1/2
teaspoon lime zest with half of the coconut yogurt (3 ounces),
curry powder, crystalized ginger,
3/4 teaspoon salt, and crushed red pepper flakes.
1/2 to
1 cup raw cashews, ground into coarse meal
1/2 cup fresh peas, shelled and blanched (or frozen peas, thawed)
3/4 cup cauliflower, cut into small florets
1/4 cup green onion, finely diced
1 cup russet potato, peeled, cubed and simmered until tender and cooled
1 1/2 tablespoons
curry powder 1 tablespoon onion
powder 3 tablespoon fresh cilantro, minced
1/4
teaspoon freshly ground black pepper
1/4
teaspoon cayenne (optional)
1/4
teaspoon sea salt (optional) Burger buns
12 ounces (
3/4 pound) soft tofu, diced 2 tablespoons soy mayonnaise 2 scallions, chopped 2 tablespoons diced celery
1/2
teaspoon lemon juice 2 tablespoons chopped cilantro leaves
1 teaspoon grated peeled fresh ginger
1/2
teaspoon curry powder Salt and pepper to taste
1 whole wheat pita bread Shredded lettuce
1 tablespoon olive oil
1/2 medium onion, diced
1 large garlic clove, minced
1/2
teaspoon ground ginger (or
1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any)
3/4 teaspoons garam masala
3/4 teaspoons curry powder 1/4
teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed
1 sweet potato, cut into
1/2 inch cubes
3/4 cup dried lentils (I used green)
1 bay leaf
1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves)
1/2
teaspoon kosher salt, or more to taste Zest of
1/2 lime
1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
2 tablespoons oil (butter / ghee / coconut oil)
1 small / medium onion
1 clove garlic, chopped 3 medium / large golden beets, peeled and diced small (no more than
1/2 inch) 2 medium / large carrots, peeled and sliced
1 teaspoon fresh grated ginger
1 teaspoon curry powder (more if you like it spicier)
1/4
teaspoon ground cinnamon
1/4
teaspoon ground coriander
1/4
teaspoon ground cumin
3/4 teaspoon sea salt (or to taste)
1/8
teaspoon black pepper 4 cups chicken stock or vegetable stock
1 cup coconut milk
2
teaspoons vegetable oil, divided
1/4 cup finely chopped onion 2 Tablespoons finely chopped celery
1 3/4 cups peeled, chopped Granny Smith apple (about
3/4 pound)
1 3/4 teaspoons curry powder, divided
1/4 cup golden raisins
1/2
teaspoons minced garlic
1 (
10
1/2 ounce) can low - salt chicken broth, divided 4 (4 - ounce) skinned, boned chicken breast halves
3/4 cup apple juice
1 clove garlic, minced
1 teaspoon cornstarch
1 teaspoon water
1.
1 Tablespoon vegetable oil 4 cups chicken stock
1/2 cup sake
1/3 cup soy sauce
1 Tablespoon sugar 2 boneless, skinless chicken breasts (
1 to
1.5 pounds), cut into
1/4» thick slices
1 medium Spanish onion (about
3/4 pound), cut crosswide into
1/2» thick slices
1/4 cup
curry powder 1/4 small head green cabbage (about
1/2 pound), cut into bite - size pieces 2 stalks celery (about
1/2 pound), sliced on an angle into 3» long pieces,
1/4» thick
1 medium carrot (about
1/4 pound), peeled and sliced on an angle into 3» long pieces,
1/4» thick
1 medium Idaho potato (about
1/2 pound), peeled and cut into
1/4» thick slices 2 cloves garlic, chopped
1 teaspoon chopped fresh ginger
1 negi (Japanese onion)(or 2 spring onions)
Chicken Breasts with
Curried Apple Stuffing 2
teaspoons vegetable oil, divided
1/4 cup finely chopped onion 2 Tablespoons finely chopped celery
1 3/4 cups peeled, chopped Granny Smith apple (about
3/4 pound)
1 3/4 teaspoons curry powder, divided
1/4 cup golden raisins
1/2
teaspoons minced garlic
1 (
10
1/2 ounce) can low - salt chicken broth, divided 4 (4 - ounce) skinned, boned chicken breast halves
3/4 cup apple juice
1 clove garlic, minced
1 teaspoon cornstarch
1 teaspoon water
1.
1 14 - ounce package extra-firm tofu, drained 2 tablespoons soy sauce
1 pineapple (or
1 1/2 cups canned diced pineapple)
1 tablespoon canola oil
1 onion, thinly sliced Sea salt 3 cloves garlic, minced 2
teaspoons curry powder 1 teaspoon ground coriander
1 teaspoon chili - garlic sauce
3/4 cup cashews
1 carrot, peeled and shredded
1/2 cup frozen peas
1/2 cup raisins 3 cups cooked rice, preferably jasmine
1/4 cup vegetable broth
ingredients BUTTERNUT SQUASH FRITTERS WITH
CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black p
CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO
1 small butternut squash
3/4 cup all - purpose flour
1 teaspoon baking
powder 1 teaspoon chili pepper flakes
1 teaspoon Kosher salt
1/2
teaspoon freshly ground black pepper
1 large scallion (white and green parts only, thinly sliced)
1/2 cup toasted and salted pumpkin seeds
1 clove garlic (peeled, minced)
1 tablespoon fresh parsley (chopped) 2 large eggs (beaten)
1/2 cup milk canola oil (for frying)
1 bunch fresh cilantro (leaves only, to garnish)
Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black p
Curry Yogurt Sauce:
Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black p
Curry Yogurt Sauce (for serving, below)
1 tablespoon
curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black p
curry powder 2 tablespoons olive oil
1 cup Greek yogurt
1 lime (zested, juiced)
1/2
teaspoon salt pinch freshly ground black pepper
1 small bunch mint (about 6 sprigs) About 2 tablespoons olive oil
1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2
1/2 tablespoons
curry powder (SoupAddict used a combo of madras and yellow
curry)
1/2
teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into
1 - inch cubes and patted dry Salt, freshly ground black pepper
3/4 cup water 2
teaspoons honey (optional) 3 dried figs, sliced (optional)
1 parsnip, peeled and sliced 2 tart - sweet apples, such as Gala or Honeycrisp, peeled, cored and diced
1 small onion, chopped 2 cloves garlic, peeled and minced 2
teaspoons fresh ginger, minced
1 teaspoon curry powder 1 teaspoon garam masala
1 teaspoon smoked paprika
1/2
teaspoon salt 2 tablespoons flour 2 cups vegetable broth 28 ounces chopped or crushed tomatoes (I use the 26 ounce box of Pomi tomatoes)
3/4 cup instant brown rice
1/3 cup coconut milk (5 ounce can, if you can find it)
1 tablespoon cilantro, chopped, for garnish additional salt and pepper, to taste
ingredients PAELLA SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander
1 and
1/8
teaspoons chili flake
1 and
1/2 tablespoons turmeric
1 and
1/2 tablespoons
curry powder RICE: 1/4 cup olive oil 1 and 3/4 cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to t
curry powder RICE:
1/4 cup olive oil
1 and
3/4 cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and
1/2
teaspoons Kosher salt 2 tablespoons Paella spice (recipe above)
1/3
teaspoon saffron 4 and
1/2 cups calasparra or aborio rice 4 cups white wine
16 cups chicken stock
CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to t
CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and
1/2
teaspoons turmeric 3
teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to t
curry powder 3 and
1/2
teaspoons Kosher salt
1 bunch cilantro (finely chopped)
1 cup store - bought mango puree (plus
1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO:
1/4 cup olive oil 3 links fresh chorizo (casing removed, diced)
1/2 pound swordfish or bass fillets (skinless, diced)
1 pound shrimp (cleaned, deveined)
1 pound mussels (cleaned, rinsed, cracked or open mussels discarded)
1/2 pound calamari (tubes and tentacles only)
1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
For the Dough: 2
1/2 -3 cups whole - wheat pastry flour 2 cups all - purpose flour
1 Tablespoon baking
powder 1 - 2
teaspoons fine sea salt
1/2 cup cold vegan butter
1/3 cup vegetable shortening 2
teaspoons agave or honey
1/2 —
3/4 cup very cold water For the Filling: 2 cups peeled and cubed red potatoes 2 Tablespoons ghee or coconut oil, plus extra for brushing
1 cup minced onion
1 cup shredded carrot 2 Tablespoons
curry powder 2
teaspoons garam masala
1 teaspoon red chili flakes (optional)
3/4 cup fresh green peas
1/3 cup coconut milk
Olive or canola oil spray
1 cup wholemeal self - raising flour
3/4 cup white self - raising flour
1/4
teaspoon paprika or
curry powder 1 large carrot, peeled and grated
1 parsnip, peeled and grated 2 tablespoons grated Parmesan cheese 2 tablespoons chopped parsley or basil 2 eggs, beaten 2 tablespoons oil
1 cup low - fat milk
Ingredients:
3/4 cup plain yogurt 2
teaspoons curry powder 1 teaspoon lemon juice
1/2
teaspoon honey
1/4
teaspoon black pepper
1/8
teaspoon hot pepper sauce
3/4 cup plain yogurt 2
teaspoons curry powder 1 teaspoon lemon juice
1/2
teaspoon honey
1/4
teaspoon black pepper
1/8
teaspoon hot pepper sauce
350 gm chicken
1/2 lime 2
teaspoons ginger garlic paste
1/2
teaspoon turmeric
powder 3/4 teaspoon salt 2
teaspoons whole black pepper 2
teaspoons cumin seeds 2 cloves
1 one - inch piece cinnamon 2 tablespoons oil
10
curry leaves 2 medium onion, sliced
1 cup quinoa, cooked (about
1/2 cup uncooked) 2 Tablespoons olive oil
1/2 cup baby portabella mushrooms, chopped
1/2 cup shredded carrots
1/2 cup red peppers, chopped 2 garlic cloves, minced
1 cup baby spinach leaves, loosely packed
1/4
teaspoon salt Pepper, to taste
1/2 tsp
curry powder 1/8 tsp ground ginger 3 Tablespoons scallions, chopped
1 teaspoon tamari
3/4 cup whole wheat breadcrumbs
1 onion, chopped 2 cloves garlic, crushed 2 tablespoons extra virgin olive oil
1/2 -
1 teaspoon curry powder 1 teaspoon cumin
1/2
teaspoon coriander
1/4
teaspoon cinnamon
1/4
teaspoon ground ginger
1/4
teaspoon turmeric
1/2
teaspoon salt
1/2 butternut squash, peeled and cut into small cubes
3/4 cup water
1 large sweet potato, peeled and cut into small cubes
1/2 head cauliflower, cut into small florets
3/4 cup frozen organic peas
1/2
teaspoon garam masala Cilantro, optional