Sentences with phrase «coconut milk based curries»

The only exception would be coconut milk based curries, because I feel like the double hit of coconut milk might just be a bit too much.

Not exact matches

For example, lemak kuning is a coconut - based sauce made with most of the regional curry ingredients; kerabu kerisik is made with fried, pounded coconut, lime juice, dried shrimp, shallots, and chiles; and kacang blends together the flavors of peanuts, lemongrass, galangal, chiles, and coconut milk.

The spicy mustard seed curry matched gorgeously with a pumpkin and coconut milk base.

One of my favorite curries is Massaman curry, which has a coconut milk base.

Our mild curry is a great base sauce for a range of curries including a tikka Tikka masala style curry by adding some coconut milk or with a handful of spinach into a lamb saag.

Christi, this recipe is really versatile — 2nd night I added eggplant, curry paste and coconut milk to the tomato base (with no added dairy) and it was even better!!

This Thai red curry with tofu is made with eggplant and bell peppers simmered in a spicy coconut milk base and topped with fresh basil leaves.

White curries with a coconut milk base are the mildest of the Sri Lankan curries — but still are hot by American tastes.

This vegan pumpkin curry with chickpeas and kale is delicious and creamy with a spiced coconut milk base.

Creamy coconut milk makes a delectable base for this delicately curried vegetable melange.

I love chickpeas because they're so versatile and buttery; they work just as well in a heavy, coconut - milk based curry as they do in this brighter, lemony dish.

This flavorful Thai vegan green curry is made with a seasoned coconut milk base, tofu, fresh veggies, and topped with fresh basil, cilantro and scallions.

The original recipe is lighter on coconut milk, but I like to make this super creamy and with added fenugreek and curry leaves to the soup base.

It seemed easy enough but I had apprehensions about how it'd turn out because we've never tried curry or a coconut milk based meal but my family inhaled it.

Blending part of the sweet potatoes into the broth of this hearty dish yields a rich, creamy curry base without an excessive amount of coconut milk.

This curry dish is super satisfying with its use of coconut milk and 15 grams of plant - based protein from the lentils and quinoa.

Curries are great using full - fat coconut milk as the base.

the base of the curry can be coconut paste or coconut milk, yogurt, cream, onion or tomato paste or nuts - seeds paste or a combination.

The umami from the tomatoes, mixed with the rich fattiness from coconut milk, makes for the silkiest, most flavorful curry base, with minimal effort.

Red curry paste forms the base, with coconut milk, soy sauce and veggies.

I used half vegetable stock (made with a convenient vegetable base Better Than Bouillion) and half unsweetened coconut milk for a luscious creamy curry.

For example, add 1 cup of coconut milk to the sauce in a curry recipe, use it as the base of a smoothie or bake with coconut milk as a higher - calorie substitute for dairy milk.

A lot of curry recipes use heavy cream, but this one uses coconut milk instead for a creamy base and healthy fats which also make the dish more satiating.

The base of this recipe is pumpkin, coconut milk, almond butter, curry powder and noodles, but you can easily make some swaps including:

Instead of throwing in chunks of pumpkin or butternut squash, like most Thai pumpkin curries do, I decided to use pumpkin puree to add a silky thickness to the usual base of coconut milk, red curry paste, and ginger.

Next time I will try adding a little veggie stock to the coconut curry base so it's not quite as rich (from the coconut milk)

I'll post more plant - based keto meals if there is any interest... dinner tonight was a simple red curry sauce made with whole fat coconut milk over cauliflower rice with ginger, mushrooms, broccoli and spinach.

Curries are great using full - fat coconut milk as the base.

My go to lately has been a very easy Indian dish made using a canned coconut milk base, seasoned with cumin, curry, turmeric, salt, and pepper.

This curry dish is super satisfying with its use of coconut milk and 15 grams of plant - based protein from the lentils and quinoa.

They add heft to breakfast, make a quick and filling lunch when paired with soba noodles or leftover rice, and can be transformed into a near - instant curry with an onion - tomato base, a can of chickpeas and some coconut milk.