Not exact matches
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
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground
turmeric 1 2 - inch
piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup
dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro
10
dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon
turmeric powder 1 large
piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here
1 small red or yellow onion, peeled and cut into 4
pieces 1 2 - inch
piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon
dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon
turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
10
dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large
piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground
turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon
turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size
pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or
dried apricots, chopped Chopped cilantro for garnish (optional)
A few shallots, ginger,
turmeric, a whole lot of
dried red chilies, combined with the smoky sweetness of
turmeric and roasted coconut
pieces (thenga kothu) make this a quick and easy recipe.
Ingredients For The Ragda 1 cup safed vatana (
dried white peas) / Hara Vatana (
dried green peas) / kabuli chana (
dried chickpeas) 2 boiled potatoes, cut into small
pieces 1/4 tsp
turmeric...
* 1 pound butter * 1/2 red onion, finely chopped * 2 cloves garlic, minced * 3 - inch
piece fresh, peeled ginger, grated * 1 teaspoon fenugreek seeds * 2 teaspoons cumin seeds * 4 cardamom pods, crushed * 1/2 teaspoon ground
turmeric * 8 basil leaves, torn or 1 teaspoon
dried basil * 1 teaspoon
dried oregano
1 medium onion, finely chopped 2 tablespoons vegetable oil 1 tablespoon fresh ginger, peeled and finely chopped 2 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon
turmeric 1 teaspoon salt 1 fresh jalapeño or serrano chili (about 2 1/2 inches), finely chopped (discard seeds) 2 cups water 1 1/2 cups
dried red lentils 1 13 - to 14 - ounce can unsweetened coconut milk 1 pound (about 2 medium - sized) zucchini, diced into 1 / 4 - inch
pieces 1 cup loosely packed fresh cilantro sprigs
easy cleanse: invigorating
turmeric broth makes 12 cups + 2 yellow onions, quartered + 1 whole
turmeric root, washed and sliced + a 3 - inch
piece of ginger root, washed and sliced + 1/2 t freshly ground black pepper + 2 t salt + 2
dried chili peppers + 1 strip
dried kombu seaweed + 12 c water for finishing + juice of 1 lemon + 1/4 c extra virgin coconut oil
1 large yellow onion 1 2 inch
piece fresh ginger 6 garlic cloves 2 whole tomatoes 3 cups water 1 cup
dried red lentils 3 tablespoons olive oil 1 teaspoon mustard seeds 1/2 teaspoon chili powder 1 teaspoon cumin 1 teaspoon salt 1 teaspoon paprika 1 teaspoon
turmeric 4 tablespoons chopped parsley or cilantro
Curry Paste 6
dried guajillo chiles, stemmed, seeded, cut in 1 - inch
pieces 1/2 teaspoon kosher salt 1 lemongrass stalk, bottom 4» only, tough outer layer removed, cut into 1 - inch
pieces 2 tablespoons sliced peeled fresh galangal or young ginger (not ginger root) 2 tablespoons sliced peeled fresh
turmeric 1/2 cup chopped shallots 1/4 cup halved garlic cloves 1 tablespoon shrimp paste, shrimp sauce, or belacan
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm
piece of fresh ginger, sliced 5g 2 cm
piece of fresh
turmeric root, sliced or 1/2 tsp of
turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp
dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)
Spice Paste: 12
dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch
piece of cinnamon stick 2 cardamom pods 1 two - inch
piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon
turmeric powder 1/2 teaspoon red chile powder, New Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste
1 cup
dried small black chick peas, soaked overnight 2 tsp coconut or vegetable oil 1 tsp black mustard seeds 1/2 tsp
turmeric powder Pinch asafoetida 1/2 to 1 hot green chilli, split down the middle 2
dried red chillies broken into large
pieces 8 - 10 curry leaves 3 tbsp fresh or fresh frozen (thawed) grated coconut Salt Lemon Juice Small handful coriander, roughly chopped
Combine
turmeric (if using
dry pieces), fennel, cinnamon stick, cloves, peppercorns, star anise and cardamom in a skillet over medium high - heat and toast until fragrant bout 3 to 4 minutes.
3
dried chipotle peppers 3
dried allspice berries, ground (or 1/2 teaspoon ground allspice) 1 tablespoon mustard seeds, ground (or 1 tablespoon mustard powder) 1 clove, ground (or a pinch of ground clove) 1 teaspoon
turmeric 1/2 teaspoon red curry powder 1 teaspoon ground black pepper 1 tablespoon canola oil 2 cloves garlic, minced 1 shallot, chopped 1/2 inch
piece ginger, peeled and chopped 5 habaneros, finely chopped 1/2 mango, chopped 2 tablespoons white vinegar 3 tablespoons light brown sugar 1 tablespoon blackstrap molasses 1/4 cup pineapple juice
It isn't often available where we live so I stick with
dry, but you can grate a 1 - inch
piece of fresh
turmeric root into the recipe to accomplish the same thing.
olive oil 4 medium onions, chopped 10 garlic cloves, crushed 1 1 1/2 - inch
piece ginger, peeled, chopped 3
dried chiles de árbol 4 teaspoons curry powder 4 teaspoons ground cumin 4 teaspoons ground
turmeric 3 tablespoons ground coriander 1 teaspoon black peppercorns 1 14.5 - ounce can crushed tomatoes 1 bay leaf 1 tablespoon kosher salt, plus more 1 tablespoon fresh lemon juice 1/2 teaspoon cayenne pepper Cilantro leaves with tender stems (for serving)