Sentences with phrase «used yellow curry»

I don't know much about curry... can someone tell me, do i want to use a yellow curry powder or red?

Not exact matches

Servings MetricUS Imperial Ingredients 1 medium sized squash I used butternut1 large sweet potato peeled and large dice1 yellow onion diced1 clove garlic smushed1 apple cored & rough chopped2 tbsp madras curry powder * 1 tsp cinnamon1 tsp ginger fresh or powdered1 can...

Every cook has their own recipe, making the taste vary slightly from person to person; and while the variety of spices are endless, the most commonly used in yellow curry are coriander, cumin, mustard, chili powder, ginger, garlic, cardamom, cinnamon, and tumeric — giving the curry it's yellow color.

Slow Cooker Coconut Curried Beef is a delicious and easy dish that makes use of commercial yellow curry paste for its intense flavor.

Thai curries are often described by colour; red curries use red chilis while green curries use green chilis, and yellow is closer to the Indian one.

The usual partner of chicken in Thai yellow curry is potato but I used pumpkin instead this time.

The curry recipe uses only 1/3 of the yellow curry paste.

I've used a different curry paste every time, but I liked the yellow curry paste version best, it was milder, so more suitable for the kids and somehow fitted the potatoes better than the other curry colors.

The shrimp get cooked in Thai yellow curry powder (or use curry paste such as this one) and extra flavor is added from fresh ginger and garlic.

1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)

You can use Thai yellow curry paste (such as this) instead of powder - just toss the shrimp in the curry paste instead of the powder and then cook as the recipe describes.

20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving

I couldn't find yellow curry paste so I used green instead.

In this yellow curry made from scratch, I use coconut milk, curry powder, turmeric, bananas and chicken drumsticks, carrots and spinach.

1 Tbsp olive oil 1 cup quinoa 1/2 onion, chopped 1 garlic clove, chopped 1 tsp ginger, chopped (optional) 2 cups vegetable broth 2 tsp curry powder 3 cups vegetables, diced (I used a carrot, zucchini, yellow squash and asparagus.)

I used the yellow powdered curry, not sure if it was Indian or Jamaican.

1 shallot, chopped 1/2 teaspoon mustard seeds (optional) 1 yellow squash, chopped 1/2 red bell pepper, chopped 1 large tomato, chopped Pinch or two hot curry powder to taste (I used Penzy's)

I didn't have yellow curry paste so I used red.

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

I used hot madras curry and mild yellow curry.

1 1b Brussels sprouts, trimmed and halved 1 medium kabocha squash, cut into 1/2 inch cubes (600g) 1 cup fresh cranberries 1 apple, chopped (optional, but good, I used a Granny Smith) 1 medium yellow onion, chopped 1 tbsp extra virgin coconut oil 1.5 tbsp balsamic vinegar 1/2 teaspoon curry powder (I used Penzey's sweet blend) sugar, to taste (I didn't add anything) salt and fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)

The soup I have for you today is inspired by a couple of the techniques I found in the Vibrant India book: frying mustard seeds and using flaked coconut in yellow curry.

Since yellow curry has been on my mind for the last few weeks (ahem, * YEARS *) I decided last night was the perfect time to use up some red lentils, carrots and red peppers.

Often used in curry, McCormick ® Culinary ® Ground Turmeric is also used to give a yellow color to dishes.

INGREDIENTS 300g skinless and boneless saltfish / salt fish (soaked overnight or at least 8 hours, rinsed, drained and flaked or chopped) 1 - 2 red / yellow bell peppers (sliced) or some tomatoes (cut into wedges) large onion (chopped) Caribbean curry powder black peppercorns (freshly cracked) oil to fry (we used grapeseed oil) large English cucumber (sliced on -LSB-...]

2 onions, finely chopped 5 cloves of garlic, finely chopped 4 peppers, I used one each green, red, yellow and orange cut into 1 inch chunks 4 medium zucchinis cut into cubes 6 - 8 cups of fresh button mushrooms, sliced 1 cup frozen peas 1 cup almond milk 1 cup water 1/4 cup dessicated coconut, NOT SWEETENED 1/4 cup raw cashews 1 - 2 Tbsp curry powder (start slow then add more to taste) a few dashes of cayenne pepper

One large handful of freshly washed and dried trimmed cilantro leaves 1/4 of a red onion, finely sliced 2 spring onions, bottoms trimmed and sliced on a diagonal 2 tablespoons of olive oil + extra for the soup 3 tablespoons of fresh lime juice 1/2 teaspoon of salt 1 cup of a yellow onion, diced 2 tablespoon of curry powder 4 cloves of garlic, minced 8 cups of vegetable stock (I used low sodium) 1 cup of lentils (I used an autumn mixture of orange and yellow)

If you're not familiar, turmeric is a spice often used in curries known for its bright yellow color.

Some spices are clearly more useful than others, and one «star player» within Nature's pharmacy is turmeric, a yellow - pigmented curry spice often used in Indian cuisine.

Turmeric is a spicy root like ginger that's used in a variety of condiments and spices including prepared mustard (which gives it that yellow color), various curry blends, and a host of Indian condiments and sauces.

Turmeric, the yellow - orange spice found in many curry dishes, has been used for centuries to treat common health problems, including lung conditions.

You may recognize turmeric as the bold yellow spice that is often used in curries.

* 2 Tablespoons oil * 1 medium yellow onion, diced * 2 cloves garlic, minced * 1 pound boneless chicken, cut into strips or large chunks * 3 cups thin eggplant slices, no larger than about 1-1/4» in diameter (about 1 small Italian eggplant or one large Japanese eggplant) * 1/4 cup green curry paste (I typically use Mae Ploy) * 1 cup coconut milk * 1 cup chicken broth * 1-1/2 teaspoons fish sauce * 1 teaspoon regular or palm sugar * 1 stalk lemongrass, bruised and cut into several inch pieces * 4 - 5 Kaffir lime leaves * 1 cup bamboo shoots, well rinsed (make sure to buy the matchstick shoots rather than the bamboo tips) * 1/4 cup roughly chopped Thai basil leaves

In Indonesian cuisine, the plant is commonly used in vegetable, meat and fish dishes, along with red and yellow curries and yellow rice.

Turmeric has been used for thousands of years in Ayurvedic medicine and is what makes the beautiful yellow color of curry and mustard.

It is used primarily for cooking in curries, pickling spices, yellow cakes, ice cream, cake icing, and cereals.