Sentences with phrase «first vegetable curries»

Last summer, when I began to make the first vegetable curries of the season, I was right here in our Colorado house up on the mesa.

Not exact matches

I just made mung beans last night for the first time and topped them with curried vegetables.

This is a vegetable curry composed of the pods of a long thin sort of bean, the shell of which is much too stringy to eat, but the beans and flesh inside the pods are really first - rate.

You are handed first rice, which is small and exceedingly dry compared with what you generally get at home; then follow three sorts of curry — vegetable, fish, and meat.

4 eggs 2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes) 1/4 cup red pepper, finely diced salt and pepper, to taste 2 tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste pinch chili powder, cayenne pepper, garlic, onion powder, optional and to taste 1/4 cup carrots, green peppers, mushrooms, asparagus, green beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional

Warm Almond Garlic + Parsnip Soup by Green Kitchen Stories Spring Greens Salad with Garlic Sauce by Faring Well Grilled Sweet Potato Burrito Bowls with Cumin Garlic Sauce by The First Mess Garlic + Spice Market Carrots with Tahini Yogurt by Dolly and Oatmeal Sea Salt Beet Fries with Garlic Cashew Cream Dipping Sauce by Dishing Up the Dirt Garlicky Kale Salad with Crispy Chickpeas by Minimalist Baker Roasted Garlic and Parsnip Gravy from Whole Foods Market Za'atar Sweet Potatoes + Garlicky Kale from OPP Cookbook (via) Epicurious Polenta Tart with Garlicky White Bean Spread + Roasted Cherry Tomatoes from The Full Helping Tandoori Cauliflower Roast with Garlic - Cilantro Yogurt Sauce from Blissful Basil Curried Tomato + Coconut Soup with Garlic Chickpeas from Homespun Capers Roasted Cauliflower + Garlic Dip with Toasted Pepitas from Brooklyn Supper Simple Patatas Bravas with Spicy Garlic Aioli from With Food and Love Grilled Portobello Mushrooms with Garlic Sauce from Vegan Richa Tender Green Vegetables + Rice with Miso Garlic Dressing from Good Eatings Creamy Garlic + Thyme Mushrooms from Deliciously Ella Roasted Beet Salad with Creamy Lemon Garlic Dressing from Happy Hearted Kitchen Garlic Roasted Radishes with Meyer Lemon from Yum Universe Roasted Garlic Baba Ganoush from Jessi's Kitchen Pink Roasted Garlic + Cauliflower Soup from One Green Planet

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish