Sentences with phrase «homemade curry powder»

Homemade curry powder keeps well for a few weeks and warms up deviled eggs, beef stew, or hot buttered popcorn.

Add four tablespoons of homemade curry powder to the garlic and onions and stir through.

I prefer to use a homemade curry powder because there is simply no flavour comparison to store - bought versions.

I used a homemade curry powder, half a tin of tomatoes and left over chicken.

As December approaches, try new bold flavors like spicy Thai ginger, beef with apricot preserves, and homemade curry powder.

My homemade curry powder mix is now a staple in the kitchen and I'd even venture to say curry dishes are some of our most requested family meals now.

Delicious homemade curry powder recipe with herbs and spices for a deep, sweet and spicy flavor that is great with chicken, vegetables, stir fry and soup.

I use it at least once per day, always for my morning smoothie, and sometimes again if I'm making soup, hummus or even my own spice blends (you can't beat homemade curry powder).

You can first dry toast all the spices and grind them into a homemade curry powder.

I used my homemade curry powder which has quite a kick to it, but the sweetness of the tomatoes, and the fat of the coconut milk tempers it.

I used 1 carrot and 1/4 cup raisins and 1 tsp homemade curry powder.

Made this with homemade curry powder, and substituted cubed sweet potatoes for the tomato.

There are so many different ways you can whip up curry powder (I highly recommend just searching for «homemade curry powder» and find the right one for you).

Not exact matches

I recommend two routes for the curry powder: homemade or buy it from a spice shop (I have a few favorites but I'm digging Oaktown right now).

Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)

Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish

The Sri Lankan curry powder is homemade and the recipe is from S.H. Fernando's Rice and Curry cookbook.

Dressing: 1/4 cup homemade mayo 1/2 teaspoon unfiltered apple cider vinegar (preferably raw) 2 tablespoons orange juice, freshly squeezed 2 tablespoons fresh parsley, chopped 1/2 -1 teaspoon curry powder 1/4 teaspoon sea salt

3 TBS coconut oil 1/2 small onion, chopped 2 cloves garlic, minced 3 TBS curry powder 1 tsp cinnamon 1 tsp paprika 1 bay leaf 1/2 tsp grated fresh ginger root 1/2 tsp Swerve (or a drop of stevia glycerite) Celtic sea salt to taste 2 skinless, boneless chicken breast — into bite - size pieces 1 TBS tomato paste 1 3/4 cup sour cream (or my homemade dairy free yogurt) 1/2 lemon, juiced 1/2 tsp cayenne pepper

1 bunch kale — stems removed, leaves chopped into bite size pieces 1/2 medium kabocha squash or other winter squash — roughly chopped, skin removed 1 tablespoon coconut oil 1 large onion — finely chopped 1 tablespoon curry powder (I used homemade curry from this amazing book) sea salt 1 1/2 cup warm good quality vegetable broth 1 cup unsweetened canned coconut milk, plus more if needed 1/2 lime — juice Parmesan or sheep / goat milk feta — to taste, optional freshly ground black pepper 1 - 2 tablespoon finely chopped parsley

I've used many of my homemade herb and spice blends on this stir - fry and some of my favorites to use with this are: curry powder, cajun seasoning and Italian seasoning.

-- 1 large red onion, thinly sliced — 1 small yellow onion, thinly sliced — 3 cloves garlic, crushed and minced — 1/2 tsp ground ginger — 2 tsp brown mustard seeds — 1 tbsp cilantro — 2 tbsp curry powder — 1/4 tsp black pepper — 3 cups water / homemade vegetable broth — 1 cup red lentils — 2 cups snap peas, de-string and chopped — 1 lb fresh organic * spinach, chopped — 1 - 2 organic * apples, diced

/ / PURE LIFE hack — try these nutritional boosters: Adding powdered turmeric to a curry dish not only gives it a huge punch of flavour but it also packs a ton of nutrients into the dish, add 1/2 inch of turmeric root to a smoothie or juice, add to ginger tea, creamy porridge, homemade muffins or baked goods, bliss balls or raw cashew cheesecakes... the list is endless!

And although I'm not a master at making a true homemade curry blend, I opt for an organic curry powder that always does the trick; especially when I'm short on time!

This powder is also great in soups, curries and homemade pasta.

Try adding fenugreek powder to a homemade curry, and for an added bonus, serve with kale and quinoa!