Ingredients: 1 head cauliflower, cut into florets 1 tsp
ground turmeric Chopped parsley Olive oil, as needed Red pepper sauce: 1 red pepper, cut into strips 1 head of -LSB-...]
Not exact matches
3 tbsp extra virgin coconut oil 4 garlic cloves, finely
chopped 1 inch (2, 1/2 cm) fresh ginger, finely
chopped 2 stalks lemongrass, crushed and finely
chopped 1/2 tsp dried chili flakes 2 tsp
turmeric 1 tsp mustard seeds,
ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon
ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included,
chopped 2 3 - inch pieces galangal, peeled and
chopped (or substitute ginger) 10 shallots, peeled and
chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly
ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
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
3 + tablespoons ghee or clarified butter 2 medium yellow onions,
chopped 1 tablespoon black mustard seeds 2 medium cloves garlic,
chopped 1 thumb peeled ginger, grated scant 1 teaspoon crushed red pepper flakes 1 teaspoon cumin seeds, crushed 1 teaspoon coriander seeds, crushed 1 teaspoon
ground turmeric 1/2 teaspoon fine grain salt 1 28 - ounce can crushed tomatoes 1 tablespoons garam masala
Seeds removed and
chopped to make 1 — 2 t, or a piece kept whole and removed before serving / 2 T peanut oil, divided / 1 T
ground coriander, 1/2 t
ground turmeric / 1 t cumin seed, 1/2 t black mustard seed / 1 C water, divided / Salt & pepper to taste / 1/2 # fresh asparagus, roasted or steamed / 3 T
chopped, fresh chives.
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion,
chopped (1 cup) 1 medium red bell pepper,
chopped 1 medium jalapeno pepper, seeded and finely
chopped 2 cloves garlic, finely
chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon
ground cumin 1 teaspoon
ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
1 medium onion, finely
chopped 1 tablespoons vegetable oil 1 tablespoon finely
chopped peeled fresh ginger 3 garlic cloves, finely
chopped 1 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1 teaspoon
turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely
chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly
chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
1 TB of unrefined coconut oil half of a bunch of collard greens or kale, torn into pieces (I like using a bit of both) 1/2 cup of frozen vegetables (I used frozen carrots) 1/2 tsp of
ground turmeric 1/4 tsp of garlic powder 1/4 tsp of onion powder 1/4 tsp of fine sea salt 1/2 cup of leftover roasted vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo),
chopped into pieces
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes,
chopped 2 green chillies,
chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp
turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and
ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
3 to 4 pound baking pumpkin 1/2 medium white onion,
chopped 1 whole red pepper,
chopped 2 tablespoons red curry paste 2 teaspoons
turmeric 2 teaspoons paprika 1 teaspoons
ground cumin 2 cups water 1 (14 - ounce) can coconut milk Salt and pepper
spice paste: 3 lemongrass stems, finely sliced, white part only 2 - 4 red chilis, to taste 1/2 red onion, rough
chopped 4 garlic cloves, diced 1 ″ piece of fresh ginger, peeled & sliced 1/2 cup grape seed oil 2 tsp shrimp paste 1 tsp
ground turmeric 1 tsp sweet paprika
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and
chopped 1 + 1/2 teaspoons curry powder 1 teaspoon
ground cumin 1/2 teaspoon
ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for serving
3 tablespoons vegetable oil 4 onions,
chopped 1 small piece of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato,
chopped 1 1/2 cups water 1 tablespoons paprika 1/2 teaspoon
turmeric 1/2 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat of choice Fresh
chopped cilantro for garnish
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely
chopped 2 cloves garlic, finely
chopped 2 tbsp fresh ginger, finely
chopped or 1 tsp
ground 2 tbsp fresh
turmeric, finely
chopped or 1 tsp
ground 1 pinch
ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
4 teaspoons
ground coriander 2 teaspoons
ground cumin 1 teaspoon
ground turmeric 5 - inch piece ginger, peeled and
chopped 3 garlic cloves, peeled 20 shallots, peeled 1 cup water 6 tablespoons vegetable oil 6 cups coconut milk 3 cups rice, washed and drained 4 pieces lemon grass Salt to taste Fried spring (green) onion rings for garnish
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
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion
chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons
turmeric 2 teaspoons sweet paprika 1 teaspoon
ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons
chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon
turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly
chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly
ground black pepper, to taste brown rice, to serve
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 (op
chopped Chopped cilantro for garnish (op
Chopped cilantro for garnish (optional)
2 cups of dried chickpeas, soaked in water for at least 5 hours 1 onion,
chopped 5 carrots,
chopped 6 celery stalks,
chopped 1 Tablespoon
ground turmeric 1 Tablespoon dried Herbes de Provence 1 teaspoon fennel 1 teaspoon red pepper flakes 1 teaspoon
ground black pepper 1 — 2 teaspoons salt (optional) 1 pound organic...
1 onion,
chopped 2 celery stalks,
chopped, 1 1/2 cups of cooked chickpeas 4 1/2 cups of water 2 teaspoons of garlic 1 teaspoon onion powder 1/2 teaspoon
turmeric 1/2 teaspoon
ground coriander 1 Tablespoon dried dill...
* 1 cup yellow split peas * 1/2 medium red onion, finely
chopped * 2 garlic cloves, minced * 1 Jalapeno chile pepper, finely
chopped (seeded first, if you prefer less heat) * 1/2 teaspoon
ground cumin * 1/2 teaspoon
ground turmeric * 1 teaspoon salt * 1/4 cup finely
chopped cilantro leaves, plus extra for garnish (optional) * 1/4 cup water * oil for frying * lemon wedges (optional)
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely
chopped 4 garlic cloves, finely
chopped 30 g / 1 oz fresh ginger, finely
chopped 1/2 tsp cinnamon 1 heaped tsp
turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp
ground coriander 1/4 tsp
ground fennel seeds 1/8 tsp
ground cloves 1/2 tsp
ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
* 1 pound yard - long beans, * 1 tablespoon vegetable oil * 4 shallots,
chopped * 1/4 teaspoon
ground turmeric * 1 lemongrass stalk, tough outer leaves and stems removed, finely
chopped * 1 teaspoon palm sugar * 2 fresh red chilies, finely sliced * 2 teaspoons shrimp paste * 1/3 cup coconut milk * Salt and pepper
• 1 pound assorted fingerling potatoes • 1/2 cup freshly shelled green peas or frozen peas (no need to thaw) • 1/2 cup finely
chopped red onion • 2 tablespoons mustard oil, mustard canola blended oil, or canola oil • 1 tablespoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon fenugreek seeds • 1/2 teaspoon cayenne pepper • 1/4 teaspoon
ground turmeric • 1 cup plain Greek yogurt, whisked until smooth • 1/4 cup finely
chopped fresh cilantro leaves and tender stems • 1 teaspoon coarse sea or kosher salt
* 2 Tablespoons vegetable oil * 3/8 cup (6 Tablespoons) finely
chopped shallots * 1 Serrano pepper, cut into very thin rounds * 1 pound carrots, peeled and cut on the diagonal into 1 / 4 - inch rounds * 1 teaspoon
ground cumin * 1 teaspoon
ground coriander * 1/2 teaspoon
ground fennel (I
ground whole fennel seeds in my coffee / spice grinder) * 1/4 teaspoon cayenne pepper * 1/4 teaspoon
turmeric * 1 spring fresh curry leaves, approximately 12 - 15 leaves * 1/2 teaspoon salt * 1 cup coconut milk * pepper to taste
150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry powder 1 teaspoon
turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and finely
chopped 1 small garlic clove, peeled and finely
chopped 1 teaspoon cumin seeds, toasted then
ground into powder freshly
ground white pepper, to taste
Saag Chicken -------- 2 lbs chicken breast, cubed 5 cloves garlic, minced 2 large onions, minced 1 (400g) can crushed tomatoes 1 inch ginger, minced 4 tbsp milk 4 bunches spinach, washed &
chopped 2 tbsp butter 3/4 tsp cayenne pepper 1 tsp
ground coriander 1/2 tsp
turmeric powder 2 big cardamom pods 2 whole cloves 7 tsp oil 1 tsp garam masala 1/2 tsp salt
* 1 head cauliflower, washed and cut into large florets * 3 Tablespoons olive oil, for extra for drizzling * 1 - inch piece fresh, peeled and grated ginger * 3 cloves garlic, minced * 1/2 teaspoon
ground cumin * 1 teaspoon
ground coriander * 1/2 teaspoon
turmeric * 14.5 - ounce can diced tomatoes * 1 Serrano chile pepper, quartered lenthwise * 1/2 teaspoon cayenne pepper * salt and pepper * 3 Tablespoons
chopped cilantro
2 1/2 pounds stew meat 1 rounded tablespoon grill seasoning 2 teaspoons
turmeric 2 teaspoons cumin 1 1/2 teaspoons coriander 1 teaspoon paprika 1/2 teaspoon cinnamon 1/4 teaspoon
ground cloves 3 tablespoons extra-virgin olive oil 2 medium onions, thinly sliced 3 cloves garlic,
chopped 20 to 24 pitted dates, halved, about 1 cup 1 quart chicken stock 2 tablespoons butter 3 tablespoons pine nuts 2 cups couscous 4 scallions,
chopped
4 lb boneless skinless chicken thighs, halved 3 medium yellow onions, diced 3 cloves garlic, thinly sliced 28 oz diced tomatoes, with their juices 8 oz canned chickpeas, drained 1 quart chicken stock 3 tbsp cilantro, roughly
chopped 3/4 cup golden raisins 1/2 cup dried apricots, halved 1/2 lemon, juiced 1 tbsp cumin 2 tsp
turmeric 2 tsp
ground ginger 2 cinnamon sticks (or 1 tsp
ground) 1/2 teaspoon
ground nutmeg
2 - 3 tablespoons olive oil 3 jalapeño chiles, stemmed, seeded and finely
chopped 1 small yellow onion,
chopped 2 - 3 cloves garlic, minced 1 teaspoon
ground cumin 1 teaspoon
turmeric 1 tablespoon paprika 1 28 - ounce can whole peeled tomatoes, undrained Kosher salt, to taste 6 eggs (I only used 4 because there was just no reason to use 6 for the two of us) 1/2 cup feta cheese, crumbled 1 tablespoon
chopped flat - leaf parsley Warm pitas, for serving
2 cups
chopped kale 3 carrots, peeled and cut into 1 - inch pieces 1 parsnip, peeled and cut into 1 - inch pieces 1 red onion, cut into 1 - inch pieces 2 stalks celery, sliced 1 / 2 - inch 3 tablespoons olive oil 2 teaspoons
turmeric 2 teaspoons
ground cardamom 2 teaspoons cumin pinch of saffron salt and pepper to taste
* 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
optional additions:
chopped vegetables chillies salt freshly
ground pepper red pepper flakes zaatar spice cumin
turmeric feta or other cheese fresh parsley, for garnish warm pita or crusty rolls, for serving
2 teaspoons extra-virgin olive oil 1 medium red onion, halved and thinly sliced 1 medium zucchini, quartered lengthwise then sliced 1 red bell pepper, diced 1 1/4 cups chickpea (garbanzo bean) flour 1 tablespoon
ground flax seed 3/4 teaspoon aluminum - free baking powder 2 teaspoons cider vinegar 3 cups water, divided 1 tablespoon
chopped fresh flat - leaf parsley (optional) 2 teaspoons Dijon mustard 3/4 teaspoon
turmeric 1/4 teaspoon cumin 1 teaspoon
chopped fresh thyme 1/4 cup nutritional yeast 1/2 teaspoon sweet paprika 1/2 teaspoon salt (preferably black salt — kala namak) Freshly
ground black pepper to taste
Now add the garlic and chilli paste, the
chopped potatoes, salt,
turmeric and
ground coriander and stir.
1 tablespoon coconut oil 1 yellow onion 3 carrots 3 celery stalks 4 cloves garlic 1 1/2 teaspoon
ground cumin 1/2 teaspoon
ground ginger 1/2 teaspoon
ground turmeric 2 teaspoon salt, plus more to taste 1 cup red lentils 1/2 cup dry quinoa 5 cups water 26.5 oz box of
chopped tomatoes 2 cups
chopped kale, tough stems removed
6 seitan cutlets (about 1 1/2 pounds) Whole wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup finely sliced leek, white and pale green parts 1 teaspoon sea salt 1/2 teaspoon freshly
ground pepper 1 tablespoon unbleached all - purpose flour 3/4 cup white wine 1/4 cup capers, drained 2 cups vegetable stock or water 1 bay leaf 1 tablespoon minced fresh flat - leaf parsley, plus 1/4 cup
chopped fresh flat - leaf parsley for garnish (optional) 1 teaspoon minced fresh thyme leaves 1/8 teaspoon
ground turmeric 1/4 cup freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (optional)
1/4 cup olive oil 1 teaspoon sea salt 1/2 teaspoon
ground turmeric 1/8 teaspoon
ground red pepper 1 large head cauliflower, cut into florets (about 10 cups) 1 bag (12 ounces) vine - ripened cherry tomatoes, halved (about 2 cups) 2 tablespoons
chopped fresh cilantro
ingredients: 1 pound
ground turkey 1/2 onion, finely
chopped 1 tablespoon minced garlic 2 tablespoons curry powder 1 teaspoon fresh, grated ginger 1 teaspoon
turmeric 1 teaspoon iodized salt 10 oz.
1 head of cauliflower 1 eggplant 1 delicata squash refined coconut oil salt & pepper
ground cumin
ground paprika dried,
ground turmeric 1 lemon, cut in half and divided 1 cup spelt berries 3 cups filtered water drizzle of cold pressed olive oil drizzle of pure maple syrup
chopped fresh parsley
For the scrambled tofu: 1 tablespoon olive oil Small onion, finely
chopped 2 cloves garlic, minced 14 oz extra firm tofu 1/2 teaspoon salt 1 teaspoon
ground cumin 1/2 teaspoon
turmeric 2 tablespoons nutritional yeast 1 tablespoon fresh lime juice
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 taste)
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons
ground cumin (preferably freshly
ground) 1/2 teaspoon
ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely
chopped or crushed tomatoes (I used Pomi
chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
* 1 medium to large head cauliflower, cut into florets * salt * 2 Tablespoons oil * 1-1/2 teaspoons yellow or brown mustard seeds * 1/2 teaspoon
ground turmeric * 1/2 teaspoon
ground cayenne pepper * 1/4 cup finely
chopped red onion * 1/4 cup roughly
chopped cilantro
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
2 tablespoons extra-virgin olive oil 1 pound parsnips, peeled and
chopped (about 3 cups) 1/2 pound sunchokes, peeled and
chopped (about 1 cup) 4 - 5 garlic cloves,
chopped 2 teaspoons garam masala 1 teaspoon
ground cumin 1/2 teaspoon
ground turmeric 1/2 teaspoon salt, plus more for seasoning 2 cups water 1 1/2 cups low - sodium vegetable broth 1 1/2 cups unsweetened coconut milk or unsweetened coconut cream 1 tablespoon fresh lemon juice freshly
ground pepper farro, barley or brown rice, cooked (optional)
I also add some
ground pepper and sea salt, and
chopped parsley (fresh or dried, depending on the season) right to the sauce when it is done, and I add a bit of
turmeric to make the sauce nice and yellow.