1 tablespoon coconut oil 1 yellow onion, diced Pinch of salt 8 carrots, peeled and chopped into 1 / 2 - inch chunks 1 sweet potato, peeled and cut into1 / 2 - inch cubes 3 cups vegetable stock 2 tablespoons green or red curry paste 2 teaspoons yellow
curry powder Salt and black pepper, freshly ground (to taste) Juice of 1 lime 14 - ounce can of coconut milk Toasted cashew bits, to garnish Cilantro, to garnish
2 quarts chicken stock 1 tablespoon olive oil 2 large carrots, roasted and diced 2 celery stalks, sliced 2 medium onions, peeled and chopped 2 cloves garlic, peeled and sliced 3 - 4 cups of roasted pumpkin flesh (whatever you end up with after roasting and peeling your 4 - pound pie pumpkin) 1/2 pound freshly ground chorizo sausage * cut into chunks 1 small bunch parsley, finely chipped (about 2 tablespoons) 1 tablespoon Madras
curry powder Salt and freshly ground black pepper to taste
1/2 head of Napa cabbage, grated 6 carrots, grated 1 bunch basil, thinly sliced 3 limes, juiced 2 tbsp extra-virgin olive oil 2 salmon filets
curry powder salt and pepper
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
Serves 4 — 6 Ingredients: Salmon patties 550g fresh salmon filet 1 bayleaf 1 large mango 1 large red pepper 1 shallot 1/2 bunch cilantro 3 large eggs 1/2 cup Whole30 mayo Juice of 1 lime 1/2 cup almond flour or coconut flour 1 tablespoon
curry powder Salt and pepper Tomato salsa 6 fresh tomatoes, seeds removed 1 shallot 1/2 bunch cilantro 1 cucumber Juice of 1...
1 cup green lentils, soaked overnight, drained and rinsed 1 bunch asparagus, sliced into bite - sized pieces 1 can coconut milk 1 cup vegetable stock 1 small yellow onion, thinly sliced 2 tbsp fresh ginger, minced 2 tbsp green
curry powder salt and pepper, to taste 1 cup basmati rice
For the salad: 2 pounds chicken, cooked and diced into bite - sized pieces 2 cups red seedless grapes 1/2 cup cashews, chopped 1 cup red onion, chopped 1 cup radishes, chopped 2 tablespoons
curry powder salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro, chopped 2 tablespoons of water
Not exact matches
2 tablespoons vegetable or olive oil 2 large onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry
Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled and deveined 1 cup fresh or canned crab meat 1/2 teaspoon turmeric
powder 1 teaspoon rice vinegar 1/4 cup bay or
curry leaves
Salt to taste
6 cloves garlic, minced 1/2 teaspoon turmeric
powder 1 teaspoon
salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin
powder 1/2 teaspoon coriander
powder 1
curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
They had everything under the sun, from
curry blends, dried herbs, spices, fruit
powders,
salts.
2T Lemon juice 1t Maple syrup 1 1/2 T Olive oil 1 / 2t
Salt 1 1/2 t Mild
curry powder 1 / 2t Ground cumin Several grinds of black pepper
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
Mix the cumin,
curry powder,
salt, garlic
powder, ginger, and cayenne in a medium bowl.
In a small bowl, stir together the mayonnaise, yogurt, lime juice,
curry powder,
salt, and pepper in a small bowl.
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp
salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery
salt 1 tsp paprika 2 tsp
curry 1 tsp mustard
powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
The dressing is a blend of lime juice, white wine vinegar,
curry powder, honey,
salt and pepper.
Add the
curry powder, fish sauce,
salt, and chipotle pepper
powder.
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon
curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse
salt 20 blades fresh chives, chopped or snipped, for garnish
In a large bowl, combine buttermilk, egg, coconut milk, chicken,
curry powder,
salt and pepper.
This reminds me of my favorite quick / easy / delicious winter dinner: peel and cube a butternut squash, sweat it with a chopped onion and some garlic in a stockpot until soft, mix in 1/2 (or whole) can of coconut milk, add
curry powder,
salt, and a splash of sriracha to taste, puree the whole thing (I love my immersion blender!)
Toss the chicken in a giant bowl and add the grapes, cashews, red onion, radishes,
curry powder,
salt, pepper, cayenne, mayonnaise, mustard, cilantro and mix thoroughly.
Add them to a food processor along with 2 cloves of garlic (minced), 1/4 cup tahini, 2 Tbsp lime juice, 1/2 tsp lime zest, 1.5 Tbsp
curry powder (I used mild), and 1/2 tsp
salt.
Drain and rinse the chickpeas, then add them to a food processor along with the garlic, tahini, 2 Tbsp lime juice, 1/2 tsp lime zest,
curry powder,
salt, and 1/2 cup coconut milk.
2 cloves garlic 1 cup white or yellow onion, large dice 1 cup organic chicken stock 1 tsp kosher
salt 1.5 tsp
curry powder 1/2 tsp ground coriander 10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional: 1/4 cup flaxseed meal
Forgetting
salt because
salt is lost on you, as is fiery
curry powder and lashings of sweet maple syrup and bright fresh basil.
Once the mixture is processed into a nice smooth (ish) paste, give it a taste, and adjust the
salt,
curry powder, or lime to your liking.
Return the soup back to the pot and season with
curry powder, coriander, honey, cayenne pepper,
salt, and pepper.
1 pound of carrots, chopped 1 pound of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon
curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste
salt & pepper, to taste
The other day I threw a little
curry powder & kosher
salt on top and really liked it.
Place the straws on a baking sheet and toss them with the melted coconut oil,
curry powder,
salt and pepper - toss well.
Add the garlic,
curry powder, red pepper flakes and
salt and pepper to the onion.
Sprinkle the kosher
salt and
curry powder over the top, and toss again.
Add dry thyme,
curry powder and seasoning cubes, stir and taste, add
salt.
Season the chicken pieces with
curry powder,
salt and pepper.
can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves of garlic, peeled and left whole / 1, 3 - inch piece of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t
curry powder or 1/2 t red or green Thai
curry paste, 2 t
salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.
Ingredients: 6 chicken drumsticks 1 tsp
curry powder 1 tsp paprika 1 tsp garam masala 1 tsp
salt 1 tsp pepper 1/2 cup coconut milk 2 tsp garlic
powder Directions: 1.
Lentil Filling: 2 tbsp olive oil 3 cloves garlic, crushed 1 brown onion, finely diced 2 - 3 tbsp
curry powder 2 small potatoes, peeled and diced 1 cup diced carrot 2 cups bite - sized cauliflower florets 3 cups cooked brown lentils 1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure maple syrup sea
salt & fresh black pepper
2 pounds organic carrots with tops on 1 pound sliced blanched almonds 1 c 2 % Greek yogurt, strained 1 tsp
curry powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp sugar 1 pound arugula 2 tsp canola oil Extra virgin olive oil
Salt and pepper
2 Tbsp olive or canola oil 1 med onion, chopped (about 1 c) 1 tsp
curry powder 1/2 tsp ground coriander 1/2 tsp crushed fennel seeds 1 1/2 c white button mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2 tsp
salt 1/4 tsp ground black pepper Flour
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon
curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7
curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme)
Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
1/2 c of tomato sauce 5 cloves of garlic, chopped 1.5 tbl of
curry powder 2 tbl of freshly grated ginger 1 - 2 tsp of cumin (I added more but I just love it) 3/4 c of water 1 onion, medium sized, diced Chicken breast — I was using tenders so I did 10 total (you can use breasts — 4 to 6 would work well) 1 tsp
salt 1/2 tsp of freshly ground pepper
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan
salt freshly ground white pepper, to taste 1 teaspoon vegetable stock
powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild
curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar
powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
Recipe by Check full recipe at Ingredients: cheddar, cheese, chicken, chicken soup, cream,
curry,
curry powder, fat, lemon, lemon juice, mayonnaise,
salt, onion, water, sauce,...
In a pot on the stove turn on the heat to medium and add the onion, tomato sauce, diced tomatoes, minced garlic cloves, ginger,
curry powder, turmeric, garam masala, paprika,
salt and pepper.
Stir in the tomato paste,
curry powder, chicken broth,
salt and pepper.
For the soup: 1 t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1 T
curry powder of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional
salt to taste
black pepper, broth, butter, chicken, cloves,
curry,
curry powder, egg, egg wash, garlic, peas,
salt, turkey, onion, garlic cloves, water, potatoes, carrots, mushrooms, green peas, pepper, flour, chicken broth, cornstarch, yellow onion, pastry, pie, savory, spices, dough, pie crust, cooked chicken
1 tablespoon oil (butter / ghee / coconut oil) 1 1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade or arm chops) 1 onion, sliced 2 cloves garlic, minced 1 teaspoon fresh grated ginger 1 tablespoon
curry powder 1 teaspoon sea
salt (or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins
Add the
salt and
curry powder and mix it in with the meat.
I came away with a pound of
curry powder, a pound of raw cashews, a jar of raw honey, and — most exciting of all — a massive bag of Himalayan pink
salt.