Step # 4: Place sautéed rice in a mixing bowl and put in optional ingredients if you like, melt the butter / ghee or coconut oil and mix in
the ground turmeric and ginger.
Not exact matches
I added some grated
ginger to the onions
and garlic,
and some
ground coriander
and turmeric with the cumin.
Place the coconut milk, tomatoes,
turmeric, cumin
and ground ginger in a large sauce pan or even better a Le Creuset style cast iron casserole dish, allow these to heat until they begin bubbling.
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
After the meat has cooked 2 hours, add the fried onions, saffron,
turmeric,
ginger, cinnamon sticks
and ground pepper,
and cook 45 more minutes.
2 tablespoons red palm oil 1 large yellow onion, diced 1 apple, peeled, cored,
and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1 tablespoon peeled
and grated fresh
ginger 1 1/2 tablespoons fish sauce 1/4 teaspoon
ground mace 1 clove garlic, crushed 1 teaspoon
ground turmeric Pinch of
ground cinnamon
You probably already know all about dried
ground turmeric: with a mustardy -
ginger sort of flavor, it's one of the foundational spices in many curry blends,
and the ingredient responsible for the bright yellow color of many Indian
and other Southeast Asian dishes.
Ingredients: Fish fillet (skinless
and boneless)-- 8 - 12 pieces or 1 Pomfret 1/2 tsp
Turmeric Powder 1 tsp Black Pepper freshly
grounded 1 tsp
Ginger - Garlic Paste 3 tsp Lime...
In a mortar
and pestle, or with a mini food processor,
grind the chiles, garlic,
ginger,
turmeric,
and salt to a paste.
I can't wait for you to share your gingery goodness I've only ever used fresh
ginger root a few times, I'm lazy
and I like the «softer» taste of
ground BUT (random) I have like a pound of fresh...
TURMERIC ROOT!
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
1 tablespoon olive oil 1 medium onion, diced 1 clove garlic, minced 2 teaspoons fresh
ginger, grated 1 tablespoon
ground coriander 2 teaspoons
ground cumin 1/2 teaspoon
ground cayenne pepper 1 teaspoon
ground turmeric 2 teaspoons paprika 1 teaspoon garam masala 1 (15 - ounce) can diced tomatoes (juices included) 2/3 cup water 4 cups cooked chickpeas or 2 (15 - ounce) cans chickpeas, drained
and rinsed 1/2 teaspoon salt 1/2 lemon (juiced)
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
2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp
ground turmeric 1/2 tsp
ground cardamom 1/2 tsp
ground cilantro 1 pinch
ground cayenne 1 inch fresh
ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved
and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste
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
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
Combine the shallots, garlic,
ginger,
turmeric, salt in a blender or food processor
and grind to a coarse paste.
Mix together 2 tablespoons tahini, 1 tablespoon apple cider vinegar, 1 tablespoon water, pinch of sea salt, 1 teaspoon freshly grated
ginger and 1 teaspoon
ground or fresh
turmeric for a salad dressing.
I used boneless skinless chicken thighs, saffron (instead of
turmeric), 1/2 - 3/4 t
ground cumin, 1/2 - 3/4 t
ground ginger, 2 whole cinnamon sticks
and also included the flesh of some of the preserved lemons.
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 (optional)
Heat the rest of the olive oil in the pan
and add the sliced onion, grated garlic,
ginger,
ground turmeric, cinnamon,
and cayenne pepper.
Cut the chicken into 2 cm cubes then put them into a bowl, adding the
ginger, garlic, chilli powder,
turmeric, salt
and ground coriander.
Add the onion, celery,
ginger,
turmeric and salt,
and season generously with freshly
ground black pepper.
first fry some garlic,
ginger,
ground coriander,
turmeric powder
and cashews on olive oil, add any combination of vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini,...), then soy sauce
and juice of one small orange per person - grapefruits or tangerimes work wonderfully too - cook for a minute or two, then remove from heat
and stir in the couscous.
3/4 -1 cup of chicken broth 2 eggs 1/8 teaspoon each of
turmeric, onion
and ginger powders 1/16 to 1/8 teaspoon freshly
ground pepper
For a substitute for curry powder, combine 2 teaspoons
turmeric, 1 1/2 teaspoons each
ground cumin
and ground coriander, 1/2 teaspoon each
ground mustard
and ground ginger and 1/4 teaspoon each
ground cinnamon
and cayenne pepper.
* 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
For the meat: 1 onion, diced 1 - 2 cloves garlic, minced 1 tablespoon fresh
ginger, diced 1 - 2 jalapeno peppers, seeded
and diced 1 1/2 pounds of
ground meat, beef or lamb 1 tablespoon
turmeric 1 teaspoon coriander salt & pepper to taste 3 tablespoons tomato paste 1 1/2 cups chicken or vegetable broth or water
Add
turmeric, cinnamon,
ground corriander black pepper,
ginger, saffron,
and tomato paste.
* 1/3 cup nit «ir qibe or vegetable oil * 1 onion, thinly sliced * 4 carrots, thinly sliced * 4 cloves garlic, minced * 1 - inch piece fresh, peeled
ginger, minced * 1 teaspoon
ground cumin * 3/4 teaspoon
turmeric * 1 teaspoon salt * 1/2 head cabbage, shredded * 5 potatoes, peeled
and cut into 1 - inch cubes * freshly
ground black pepper, to taste * berbere, to taste (optional)
The difference between fresh
turmeric and ground dried
turmeric is rather like the difference between fresh
and ground ginger — both are delicious, but the fresh stuff can't be beat.
It's a refreshing blend of lemon,
ginger, honey
and ground turmeric.
1 c. quinoa (I mixed red
and white together) 3/4 c. coconut milk, whisked smooth * 1/2 c. water 1 T.
ground turmeric 1/4 c. tamari soy sauce (or regular if it's what you have) 3 T. fresh squeezed lime juice 1 T. fresh
ginger, mashed 1 t. chili garlic sauce 1 can Albacore tuna 2 medium carrots, scrubbed Half an English Cucumber 1 sheet fresh Nori, snipped in to pieces (I used Nori powder as I have a small bag of it)
This classic Shepherd's Pie dish is reimagined with
Ground Beef
and warm, exotic spices such as garam masala,
turmeric,
and ginger, topped with mashed cauliflower.
I didn't have fresh
ginger on hand, so used 1/2 t.
ground organic
ginger, 1/2 t.
turmeric, 1 T. Pyure organic stevia blend, 1 whole avocado, almond milk
and crushed ice.
Typically, curry powder is made of a blend of coriander, cumin,
turmeric,
ginger, cinnamon,
ground mustard,
and black pepper.
Italian — 1 tsp each of dried basil, oregano
and rosemary Mexican — 1 tsp cumin, 2 tsp chili powder, 1 tsp oregano, a few dashes of cayenne pepper Indian — 1 tsp
ginger, 1 tsp
ground corriander, 1/2 tsp
turmeric, 2 tsp cumin, 2 tsp garam masala, a few dashes of cayenne pepper
Add cumin,
ginger, garlic,
turmeric,
ground coriander
and curry powder
and stir until it coats the meat.
1 tbsp coconut oil 2 tsp mustard seeds 1 tsp cumin seeds 1 white or yellow onion, diced 3 carrots, peeled
and diced 1 tablespoon finely grated or minced fresh
ginger, or 1 teaspoon
ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g) dried moong dal, toor dal, urad dal, or red lentils 1 tsp
ground turmeric 1⁄4 tsp
ground cloves 1 tsp salt 1⁄4 tsp freshly
ground black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml) water
The process is really simple - pour freshly boiled water over a couple slices of lemon, a few thin slices of
ginger, a bit of lemon juice, a pinch of
ground turmeric and some good quality honey.
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 tablespoon
ground coriander 1/2 tablespoon
ground cumin 1/4 teaspoon
ground turmeric 1/4 teaspoon cayenne pepper 3 tablespoons canola oil 1 1/4 teaspoons salt, or to taste 1/4 cup diced onions (about 1/2 medium onion) 1 1/2 cups diced tomato (fresh or canned) 1 one - inch knob of
ginger, peeled
and finely grated 1 pound cremini or button mushrooms, halved lengthwise (or quartered if very large) 1 10 - ounce bag frozen peas, defrosted
I used
ground turmeric,
ginger and cinnamon to create the warm, golden flavor
and then used non-dairy milk
and yogurt to give these overnight oats the creamiest texture ever.
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
Add 1 - inch grated fresh
ginger (2 Tbsp), 1/2 tsp
turmeric, 1/8 tsp cinnamon, 1/8 tsp cardamom,
and dash
ground cloves
and cook until fragrant, about 1 minute.
4 - 6 Rosie & Jim Chicken Goujons 1 tablespoon olive oil 1 medium onion, chopped 2 garlic cloves, finely chopped 1/2 inch of
ginger, peeled
and finely chopped 1 tablespoon medium curry powder 1 tsp
ground turmeric 1 heaped tbsp gluten free plain flour 100g Basmati rice 400 ml water Coriander & spring onion to serve