Sentences with phrase «good curry powder»

I mix a blend of good curry powder and really good garam masala, and then toss in olive oil, sprinkle on the fresh cracked black and kosher salt... and roast away!

I make a delicious hummus with pickled red bell peppers added to the chick peas & tahini, but it works for me because I neutralize the sweetness with good curry powder and several dashes of cayenne.

Well every curry powder varies greatly in flavor.

Not exact matches

Added a good dollop of curry powder, and some tinned lentils — perfect veggie curry!

Some Burmese cooks use other other spices as well, including an occasional prepared curry powder.

Very good... And chickpea stews are great served over couscous that has been seasoned with lemon, olive oil, a bit of curry powder, allspice, golden raisins or craisins, scallions, and toasted almonds.

Add turmeric, curry powder, coriander and cayenne pepper to the pot, stir well and cook for 2 minutes.

After the craziness / brilliance that was the day before yesterday's Chocomize chocolate with edamame, curry powder, and granola, it felt best to return to chocolate simplicity with this Kallari 85 % Dark Chocolate.

I've used curry powder and coconut together in several dishes in the past, so I knew the flavors would still work well.

Place the straws on a baking sheet and toss them with the melted coconut oil, curry powder, salt and pepper - toss well.

I love gingerbread but would propose one extra ingredient to the recipe, I always put a 2 good sized tablespoons of curry powder into my gingerbread

Add raisins, cilantro, curry powder, and cayenne, mix well, and taste to see if you'd like to add more seasoning to the quinoa.

Add the curry powder, cumin and cayenne pepper to the pan and give everything a good stir so the onions are coated in the spices

The way around that is to use a good tasting curry powder.

As with all good things in life, it is a very simple soup made with carrots, coconut milk and curry powder with a little ginger thrown in and takes just 10 minutes of effort.

Thanks Tina, curry powder would work well, you may need an extra tablespoon of oil as there is oil in the paste.

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

i made this and it was pretty good, i think it needs some curry powder.

I made a hot / fragrant curry powder mix which was great; I have been very excited since I realized that the mincing attachment for the immersion blender grinds spices better than the coffee mill.

Can you recommend a good brand of curry powder?

Looks awesome, but I'd feel much better if it would include specific spices and proportions rather than the more generic curry powder.

Add asafoeitda powder, curry leaves and pour this tempering over the cooked rice and combine well.

When it comes to the curry paste or powder you use, fresh is always better.

Paula Wolfert, in her book Couscous and Other Good Food from Morocco, states that «it is incorrect to think of ras el hanout as curry powder by another name» because it lacks sufficient amounts (or any, in some cases) of cumin, coriander, fenugreek, and mustard.

Sprinkle in the curry powder and turmeric and stir until well blended in with the tofu.

Make your own curry powder, or buy an imported powder from India for the best results because American curry powders are inferior.

The curry powder you use can make all the difference, so get yourself a good one.

Add the curry powder, salt, black pepper to taste, and mix well.

Like my old beefless stew recipe, this one is loaded with potatoes and hearty veggies, but it's also got a nice hit of curry powder, as well as an apple, which adds just a touch of sweetness.

It is used in Jamaican jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in moles, and in pickling; it is also an ingredient in commercial sausage preparations and curry powders.

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.

Can you suggest a substitute for curry powder which will give similar taste, something which is better than plain chili powder?

The garam masala wasn't enough for me so I added good quality curry powder, at least 1/4 cup.

Depending on the type of curry powder that you use, and especially if it's store bought, you'll need to use your best judgement as to how much to add since all curry powders are different.

I so want to try your idea as well especially with the curry powder.

I think next time I would cut the curry powder in half, add around a cup of good broth, and dimmer a bit to bring the flavors together before adding g to the noodles.

Very good — even with the yellow curry powder, it still had a different flavor than most Indian - style yellow curries, and I really liked it on the bed of noodles (I cooked the noodles, cooled, cut into smaller pieces, tossed with sesame oil, and spread out on a platter before heaping the curry mixture over them).

I crushed in a big clove of garlic (if they'd been smaller I would have used two or three), and threw in a heaping tablespoon of good Madras curry powder.

curry powder (good kind from an Indian market nearby) to counteract the blandness others spoke of and this was as spicy as we'd like but not too much.

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.

I know there are a lot of people who will tell you just can't make good curry from curry powder.

This was sweeter overall than I expected (I'd probably leave out the sugar next time) but it played well off the tart lime and the pungent curry powder.

Easy and decent as is, really good with a few simple modifications: up the curry powder, add jalapeno or other heat if you like it spicy, and instead of tomatoes I like cubed sweet potato.

Ingredients 1/2 pound boneless, skinless chicken thighs 1 carrot, cut into chunks 1 small onion, halved 3 medium celery stalks, 1 cut into rough chunks, the other 2 halved lengthwise and thinly sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons chopped toasted pecans * 2 tablespoons raisins, chopped 1 shallot, finely diced 1/2 cup mayonnaise 2 tablespoons Madras curry powder 1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps of your choice 1/2 bunch arugula, rinsed well, trimmed, and dried

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

Also I used some curry paste instead of the powder and it didn't taste very good lol, so make sure to use quality dry spices when making your curry.

A good «ol curry powder can take you long ways with this recipe.

Another way to personalize this versatile recipe is to change up the vegetables used (zucchini instead of broccoli, or green peas instead of snow peas, for example) and you can adjust the seasoning as well, adding more red pepper flakes (or a drizzle or sriracha) for more heat, or using more or less curry powder to taste.

I made them again but had run out of curry powder and they still tasted good.