My mom makes a variation on this soup in which she slowly sautes tons of
onions with curry powder and butter and then adds them to the cooking red lentils.
Not exact matches
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!)
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.
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
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!
Next you saute some sliced
onions and garlic
with curry powder.
Finely chop 1
onion and slowly sauté in 2 T butter and 1 T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to
onion mix along
with 1/2 t turmeric, 1/2 t red
curry paste (optional), 2 t
curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water).
Add
onion, carrots, potato and
curry powder, and season
with salt and pepper.
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.
I used white rice instead of brown, because it was what I had on hand... I also chopped up and added 1/2 of a sweet potato, which I cooked
with the
onions at the beginning, and some tumeric and
curry powder.
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.
After the
onions soften a bit, the cubed butternut squash is added in along
with chicken broth,
curry powder and a touch of salt.
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.
Added: garam masala (1 tsp at the beginning and a dash at the end)
curry powder (ditto) cardamon
powder (at the beginning) some leftover carrots and shishito (when lentils reached a simmer) spinach (at the very end), juice of 1 lemon and some lime juice (very end) served
with the pita, pear - and - lightly - carmellized -
onion salad
with asian pear slaw dressing, and carmelized bananas as recommended.
I went
with the standard ratios of
curry powder,
onion and meat.
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
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.
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 milk)
Paleo and Whole30
Curried Chicken Salad
with Cashews — a flavorful chicken salad packed
with shredded carrots, green
onions, cashews, raisins and spiced
with curry powder.
In some recipes you find that you are advised to rub the pieces of chicken or meat
with curry powder, and fry them
with onions.
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
The creamy dressing is made
with plain yogurt and
curry powder, and the salad is finished off
with plenty of chopped cilantro and chopped red
onion.
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
In a Indian spiced departure from a favorite Suzanne Goin recipe - this is a rustic, deeply flavorful summer gratin made
with sliced tomatoes, potatoes, caramelized
onions,
curry powder, and a kick of red chile flakes.
The basic ingredients that everyone seems to agree on are
onions, tomatoes and peppers seasoned
with curry powder and something spicy.
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
Mix the
curry powder and turmeric
with enough water to make a wet paste, and add it to the
onion mixture.
Lamb and beef meatloaf
with Moroccan seasonings,
onion, carrot, celery, garlic, ginger, paprika, cumin,
curry powder, cayenne, cinnamon, cilantro, and mint.
Pumpkin and Black Bean Soup 4 - 6 servings Cook 20 min 5 min prep 2 tablespoons extra-virgin olive oil 1 medium
onion, finely chopped 3 cups canned vegetable stock 1 (14 1/2 ounce) can diced tomatoes
with juice 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream or milk 1 tablespoon
curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium
onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes
with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon
curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
1/2 cup (4 oz) canned peaches, chopped (
with a little syrup) 1 Tbsp
curry powder (sweet) 1/2
onion, chopped
Add the
onion and sauté
with the ginger, salt, and
curry powder, stirring frequently until the
onions are soft and translucent, about five to 10 minutes.
Ground beef cooked
with diced sweet
onions,
curry powder, and a dash of cinnamon.
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)
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.
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-?]
Then add to a large mixing bowl
with almond meal, buckwheat flour, chia egg, nutritional yeast,
curry powder, garlic
powder,
onion powder, salt and pepper.