Next you saute some sliced onions and
garlic with curry powder.
Not exact matches
Season
with curry powder, parsley, dill and
garlic powder.
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!)
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.
Lentils are a go - to for me... I love simple
curried lentil soup (veg broth, diced onion, mushroom,
curry powder, cumin,
garlic, and lentils + any add - ins you like... squash or potatoes help add bulk to it, I like adding spinach or kale, tomatoes add a nice acidity...) or an even simpler cold lentil salad made
with red onion, diced tomatoes, lentils, chickpeas, and lemon juice / vinegar / EVOO.
In keeping
with my healthy sandwich / pita idea, I decided to use ground chicken breast to make the
curry - spiced chicken patties because it's really lean and takes on whatever flavors you throw at it, in this case:
garlic, ginger, onion, jalapeno, scallions,
curry powder, and other spices.
Meanwhile, I also cooked the #traderjoes carrot spirals (seasoned
with garlic powder and more Thai style green
curry spice).
The picture below shows the chopped fruit and veggies coated
with lime juice, apple cider vinegar, and spiced
with curry, cinnamon,
garlic powder, and fresh ginger.
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
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
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
Ingredients -2 tablespoons oil - 2 1/2 tablespoons of
curry powder - 1/4 teaspoon of cayenne
powder - 1 medium onion, thinly sliced - 4
garlic cloves, minced - 4 chicken breasts, cut into bite size cubes - 1 can of tomato sauce (14 oz)- 1 can diced tomatoes (14 oz)- I use fire roasted
with green chilies!
I fry up
garlic and ginger and then add 5T of
curry powder and 1 T of garam marasala (all penzey's spices brand) along
with a can of TJ's coconut milk, turmeric, 3 drops of liquid stevia and sriracha and salt to taste.
After straining, stir together
with 1 — 2 t toasted cumin seeds, 1/2 — 1/3 C chopped fresh cilantro, 1/2 — 1 t
curry powder, 1 clove of
garlic finely minced, and a spoonful of sour cream if you like.
Add
garlic,
curry powder and sprinkle
with salt, pepper and ground cayenne, if using.
Now add the
curry powder, stir well and cook for a few minutes to infuse the onions and
garlic with the flavours of the
curry powder.
Season chicken
with 2tsp salt, black pepper, 3 Tbsp of
curry powder and chopped
garlic; put chicken in fridge for 1 hour to absorb spices.
Loads of
garlic and fresh ginger, along
with curry powder, turmeric and a dash of sriracha combine
with coconut milk, ketchup and a splash of orange juice to make the sauce.
Directions: Heat oil in a large skillet / Cook onions until soft and translucent / Add
garlic, ginger and
curry powder and stir fry for a couple of minutes until aromatic / Add tomatoes, green beans and potatoes along
with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the potatoes are soft / Add tofu cubes and season
with salt, pepper and chili sauce to taste.
Store - bought
curry powder is brightened
with fresh ginger and
garlic in this 22 - minute chicken dinner.
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili
powder1 teaspoon pepper
powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4
garlic cloves, chopped finely2 sprigs
curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken
with chili
powder, pepper
powder, turmeric
powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.
But considering I'm no great talent in the kitchen and this still came out better - than - okay, here's what I did: Started
with onions, added
garlic, mild
curry paste (instead of
powder), and some chopped ginger.
Chili Chicken Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili
powder1 teaspoon pepper
powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4
garlic cloves, chopped finely2 sprigs
curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken
with chili
powder, pepper
powder, turmeric
powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.
With tomatoes, garlic, curry powder, cilantro and scallions, this entree is packed with fla
With tomatoes,
garlic,
curry powder, cilantro and scallions, this entree is packed
with fla
with flavor.
2 tablespoons virgin coconut oil 1 medium white onion, finely chopped 2
garlic cloves, minced 1 2-1/2 - inch piece ginger, peeled and minced 1 tablespoon medium
curry powder 1/4 teaspoon crushed red pepper flakes 1/4 cup red lentils 1 - 14.5 ounce can crushed tomatoes 1/2 cup finely chopped cilantro plus leases
with stems for serving 2-1/2 cups water 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 - 13.5 ounce can unsweetened coconut milk, shaken well Lime wedges for serving
Each spoonful did not disappoint
with curry powder, ginger and
garlic.
to crisp up
with garlic and
curry powder while the greens and feta do their thing in the oven, then sprinkle them on top for extra texture, flavor, and protein.
Roughly chop the onion and fry in the other half the coconut oil
with the
garlic, ginger,
curry powder and turmeric until softened
It's made
with coconut oil, coconut milk,
garlic, ginger, onion, bell pepper and tomatoes, and employs
curry powder, cardamom and hot sauce for spice.
ingredients RICE JOLLOF
WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to ta
WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons
curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove
garlic (peeled) 1 cup canned plum tomatoes
with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to ta
with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves
garlic (peeled, minced) 1/4 teaspoon
curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
I added
garlic powder, onion
powder, and paprika
with the
curry powder, then fresh lime to add some zing!
Chicken Breasts
with Curried Apple Stuffing 2 teaspoons vegetable oil, divided 1/4 cup finely chopped onion 2 Tablespoons finely chopped celery 1 3/4 cups peeled, chopped Granny Smith apple (about 3/4 pound) 1 3/4 teaspoons
curry powder, divided 1/4 cup golden raisins 1/2 teaspoons minced
garlic 1 (10 1/2 ounce) can low - salt chicken broth, divided 4 (4 - ounce) skinned, boned chicken breast halves 3/4 cup apple juice 1 clove
garlic, minced 1 teaspoon cornstarch 1 teaspoon water 1.
~ 2 tablespoons olive oil ~ 1 large clove
garlic, sliced ~ pinch red pepper flakes or more to taste ~ 1 teaspoon each turmeric and
curry spice blend ~ 1 teaspoon salt ~ 1/4 cup peanut butter
powder ~ 1/2 cup water, stock or unsweetened tea ~ 1 each zucchini and summer squash, sliced thin
with a vegetable peeler or spiralized ~ 1/2 cup bell peppers of choice (I used four mini sweet bell peppers)
ingredients BUTTERNUT SQUASH FRITTERS
WITH CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black p
CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking
powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove
garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish)
Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black p
Curry Yogurt Sauce:
Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black p
Curry Yogurt Sauce (for serving, below) 1 tablespoon
curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black p
curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pepper
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
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
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)
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
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black pepper 1 large yellow onion, chopped 2 large carrots, sliced 1/4 — inch thick 1 poblano pepper, seeded and chopped 2
garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons
curry powder 1 (28 - ounce) can Italian plum tomatoes
with juice 1 (15 - ounce) can coconut milk 6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped 1 red jalapeño pepper, sliced Chopped fresh cilantro
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black pepper 1 large yellow onion, chopped 1 large carrot, sliced 1 poblano pepper, seeded and sliced 2
garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons
curry powder 1 (28 - ounce) can Italian plum tomatoes
with juice 1 (15 - ounce) can coconut milk 1/2 bunch lacinato kale, tough stems removed, coarsely chopped 1 red jalapeño pepper, sliced Chopped fresh cilantro
Lamb and beef meatloaf
with Moroccan seasonings, onion, carrot, celery,
garlic, ginger, paprika, cumin,
curry powder, cayenne, cinnamon, cilantro, and mint.
Appetizer: We made crispy
curry chick peas, seasoned
with curry,
garlic and chili
powder.
In a large bowl, combine yogurt
with minced
garlic,
curry powder, lime juice, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper; add chicken tenders.
Apart from its use in
curry powders, it works well by itself
with anything oily or fatty, so turning cooked peeled potatoes in butter or oil
with turmeric gives a good result, as would doing the same
with carrots or parsnips; adding
garlic and lots of parsley would be even better.
Stir fry vegetables in a
curry powder for an Indian flair or
with ginger and
garlic for an Asian twist.
Recently, I've been making the red lentil earth
curry from my cookbook — it's delicious and a complete anti-inflammatory powerhouse
with garlic, ginger, and
curry powder.
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)
Season
with, for example, sweet pepper and
curry powder,
garlic or other spices of your choice.
In this quick and easy dish, canned tuna is combined
with sauteed onions,
garlic, ginger and a hefty dose of
curry powder while some sliced Serrano chile pepper provide a bit of heat.
Thicken if needed
with Coconut Flour, Arrowroot or Corn Starch in a 2 - quart heavy saucepan, simmer nectarines, tomato,
garlic, vinegar, coconut sugar,
curry powder, and salt, uncovered, stirring occasionally, until slightly thickened but still saucy (approx. 20 minutes).
barley, red rice, job's tears, purple millet, pancharatna dal (5 legume mix of split mung, black gram, «lentils hulled» (possibly toor), pigeon pea, chickpea), extra mung, adzuki, burdock, beets, purple potato, [one of the high calcium green leafys that has been a bit hard for me to find but hopefully becomes more available as
with others], dandelion, bitter melon, mint, dill, coriander, rosemary, hibiscus, italian seasoning,
garlic, ginger, purple onion, tomato, asafoetida,
curry powder (coriander, fennel, cumin, mustard, turmeric, dill, rampe -LSB-?]