I bet coconut palm
sugar with curry powder would be a wonderful combination.
Not exact matches
2 pounds organic carrots
with tops on 1 pound sliced blanched almonds 1 c 2 % Greek yogurt, strained 1 tsp
curry powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp
sugar 1 pound arugula 2 tsp canola oil Extra virgin olive oil Salt and pepper
Toss a can of drained, rinsed, dried chickpeas
with oil and
curry powder, or Old Bay, or DIY Doritos flavoring, or cinnamon -
sugar.
This salad is great -
with apples, spinach, goat cheese and pecans (toasted
with butter,
sugar, and
curry powder even).
Add the turmeric, cinnamon and
curry powder, season
with salt and fry for a further 2 — 3 minutes, then stir in the coconut cream, creamed coconut and
sugar.
: — RRB - I made the recipe as directed
with just a couple of modifications: I omitted the potatoes because I was serving it over basmati rice, I added green peas after everything had finished cooking, and I caramelized 1 TB brown
sugar in
with the melted butter before adding
curry powder and then coconut milk...
I sautéed them
with sesame oil and tamari until they were just barely cooked, then I added the coconut milk (plus a dash of
curry powder, ginger
powder, lime juice, and
sugar) and let it simmer on low for a while.
Use a spice grinder to crush them into a
powder along
with the
curry, turmeric,
sugar and 1/2 teaspoon of salt.
The carrots are then coated
with a sauce of Wüthrich 83 % European Style Butter, yellow
curry powder, brandy, brown
sugar, salt and pepper, and a pinch of cinnamon, if desired.
Thicken if needed
with Coconut Flour, Arrowroot or Corn Starch in a 2 - quart heavy saucepan, simmer nectarines, tomato, garlic, vinegar, coconut
sugar,
curry powder, and salt, uncovered, stirring occasionally, until slightly thickened but still saucy (approx. 20 minutes).