1/3 cup coriander seeds 1/4 cup cumin seeds 2 tablespoons mustard seeds 2 tablespoons peppercorns 2 tablespoons whole cloves 1 tablespoon fenugreek seeds 2 tablespoons ground cardamom 2 tablespoons ground cinnamon 2
tablespoons powdered turmeric 1/4 cup freshly ground, hot chile powder
10 small, hot, dried red chiles, such as piquins or santakas, seeds and stems removed 3 tablespoons coriander seed 1 tablespoon black peppercorns 3 tablespoons poppy seed 2 teaspoons mustard seed 1 tablespoon cumin seed 1
tablespoon powdered turmeric 10 whole cloves 2 teaspooons cinnamon
Not exact matches
2
tablespoons vegetable or olive oil 2 large onions, chopped 6 cloves garlic, chopped 2
tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled and deveined 1 cup fresh or canned crab meat 1/2 teaspoon
turmeric powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves Salt to taste
6 cloves garlic, minced 1/2 teaspoon
turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin
powder 1/2 teaspoon coriander
powder 1 curry leaf (optional) 3
tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon
turmeric powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1
tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile
powder 2
tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon
turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
1.1 lbs (500g) of fresh spinach 2 1/4 cups (56 cl) of vegetable stock 2 1/4 cups (56 cl) of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2
tablespoons of olive oil 2 teaspoons of cumin
powder 1/2 teaspoon of
turmeric powder 1/2 teaspoon of grated ginger 4
tablespoons of grated coconut for decoration Salt
1
tablespoon extra virgin olive oil 1/2 teaspoon garlic
powder 1/2 teaspoon sea salt 1/4 teaspoon bittersweet smoked paprika 1/4 teaspoon ground
turmeric Freshly ground black pepper 2 - 3 chicken breast halves (about 1 1/2 pounds) Avocado oil or ghee, for cooking
170gr of silken tofu 1/4 cup of chickpea flour also called gram flour 1/4 cup of water 1
tablespoon of nutritional yeast 1 teaspoon of corn flour 1/2 teaspoon of garlic
powder 1/2 teaspoon of
turmeric powder salt and pepper to season 1
tablespoon of coconut oil for cooking
Once the oil was hot, I sauteed a diced onion, two
tablespoons of chopped cilantro, about an inch of sliced lemongrass, two cloves of minced garlic, and one teaspoon each of
turmeric, curry, ginger
powder, and cumin.
1/2 teaspoon
turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon garlic
powder 1 teaspoon cumin 1 teaspoon paprika pinch of salt 1 1/2
tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
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
1
tablespoon unsalted butter 2
tablespoons extra virgin olive oil 1 medium yellow onion, peeled and chopped 1 teaspoon whole cumin seeds 1 teaspoon curry
powder 1/4 teaspoon
turmeric scant 1/2 teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup water splash of cream or a dollop of creme fraiche
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
6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1
tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2
tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4
tablespoons sugar (optional) 1 teaspoon
turmeric powder Salt to taste
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2
Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening
Tablespoons car - damom
powder) 3 cloves 3
tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening
tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground
turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5
tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening
tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)
2
tablespoons crushed black peppercorns 1
tablespoons powdered cardamom 1
tablespoon powdered mace 1
tablespoon powdered ginger 1 teaspoon hot red chile
powder 1 teaspoon fennel seed, crushed 1 teaspoon
powdered nutmeg 1 teaspoon
powdered allspice 1 teaspoon
powdered cinnamon 1 teaspoon crushed malagueta pepper 2 teaspoons
powdered galangal 4 whole cloves, crushed 1
tablespoon turmeric 2
tablespoons crushed dried lavender 2
tablespoons crushed dried rose buds
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2
tablespoons finely julienned kaffir lime leaves 1/4 teaspoon
turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2
tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2
tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup warm water 1 cup shredded coconut 1 1 - inch piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2
tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile
powder 1/2 teaspoon
turmeric powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to taste
To make tofu scramble, just crumble firm tofu and mix with 1
tablespoon nutritional yeast, 1
tablespoon vegetable broth, 1 teaspoon
turmeric and any additional desired seasonings like paprika, cayenne, garlic
powder, etc..
While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2
tablespoons of cold water, mustard
powder, smoked paprika, 1/2 teaspoon salt, cayenne pepper and
turmeric into a blender and process until the consistency of a thick, smooth sauce.
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...
Prepare sauce by adding beans, wine or broth *,
turmeric, garlic
powder, nutritional yeast, 2
tablespoons cilantro and cayenne pepper to blend.
Ingredients 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 -LSB-...]
6 cups vegetable broth 1 onion, chopped 4 garlic cloves, minced 4 carrots, thinly sliced 1
tablespoon dried dill 1 teaspoon
turmeric powder 1 teaspoon fennel seeds optional: 1/2 teaspoon kale
powder 1 can navy beans (15 ounces)
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
After 15 minutes, add
turmeric powder, coriander
powder, red chili
powder, half of the onion paste, half of the ginger - garlic paste, 3 to 4
tablespoons of oil and salt to the mutton and mix well.
200 g (1 cup) red lentils, rinsed 8 dl (3 cups) water 4 large ripe tomatoes 1 medium onion, chopped finely 3 cloves of garlic, minced to a paste 1 teaspoon cumin
powder or seeds 1 teaspoon sesame seeds, black or white 1 teaspoon
turmeric 1 bay leaf 2
tablespoons lemon juice A good handful of parsley, rinsed and chopped Oil Salt
1
tablespoon cumin seeds 1 inch fresh ginger, peeled and finely chopped 1/2
tablespoon medium curry
powder Pinch of
turmeric 2l stock — vegetable or chicken
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
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.
8 ounces elbow macaroni 1
tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1
tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2
tablespoons cornstarch 2
tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic
powder 1 teaspoon onion
powder 1/4 teaspoon
turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.
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.
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.
2
tablespoons oil 1 sprig fresh curry leaves (also called «sweet neem», which is NOT the same as Aruvedic bitter neem) OR 1 bay leaf 1
tablespoon chopped onion 1 clove garlic, minced 1 - inch piece stick cinnamon 1 teaspoon chili
powder 1 teaspoon curry
powder teaspoon
turmeric 1 teaspoon salt 1 green chili pepper, chopped 1 ripe tomato, chopped 1 cups blanched and cooked okara cup boiling water
Olive oil spray 1 medium onion, chopped 3 cloves garlic, chopped 1/2 teaspoon
turmeric 2
tablespoons medium curry
powder
Ingredients 250 g tempeh, cut into cubes 2
tablespoons turmeric powder 1
tablespoon curry
powder Himalayan salt, just enough to taste extra virgin olive oil, just enough to taste 1 garlic clove, peeled 150 g black Venus rice 1 bunch of fresh asparagus, cleaned and cut into pieces sesame oil, just enough to taste the -LSB-...]
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)
Ingredients: 1 liter water1
tablespoon of stevia4
tablespoons of lemon juice1
tablespoon of
turmeric powder 1/2 — 1
tablespoon of ginger
powder 1/2 teaspoon of cayenne
powder.
2 cans 13.5 oz coconut milk 6 organic chicken breasts 2
tablespoons coconut oil (to sauté chicken in) 8 oz frozen peas 4 peeled carrots 3 cups frozen broccoli 1/4 teaspoon garlic
powder 1 - 2
tablespoons green curry paste 1 - 2
tablespoons ground ginger root 1/4 teaspoon Herbamere 8 - 14oz bamboo shoots (drained) 8oz can water chestnuts (drained) 1/4 teaspoon pink salt 1
tablespoon crushed garlic 4 bay leaves 1 teaspoon ground
turmeric powder
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
~ 2
tablespoons olive oil ~ 1 large clove garlic, sliced ~ pinch red pepper flakes or more to taste ~ 1 teaspoon each
turmeric and curry spice blend ~ 1 teaspoon salt ~ 1/4 cup peanut butter
powder ~ 1/2 cup water, stock or unsweetened tea ~ 1 each zucchini and summer squash, sliced thin with a vegetable peeler or spiralized ~ 1/2 cup bell peppers of choice (I used four mini sweet bell peppers)
1 large white onion 1 cup raw cashews, soaked in water for a couple of hours or overnight, then drained 3 cups unsweetened soy milk 1/2 cup garlic, boiled soft (roughly 17 - 18 cloves) 1/2 cup white wine 3
tablespoons nutritional yeast 2
tablespoons red or white miso 1 teaspoon onion
powder 1 teaspoon smoked paprika 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon salt (omit if sodium is an issue) 1/2 teaspoon
turmeric (optional, for color) Optional garnishes: Crumb topping, fresh herbs, Thai chilis, sriracha sauce
1/2 cup + 2
tablespoons chickpea flour (besan) 1
tablespoon rice flour 1/8 teaspoon baking soda 1/8 teaspoon cayenne 1/4 teaspoon
turmeric 1/4 teaspoon ground coriander 1.5 teaspoons cumin
powder 1.5 teaspoons cumin seeds 1.5 teaspoons sea salt
2 cups almond milk 1/2 cup extra virgin olive oil 1 teaspoon apple cider vinegar 1
tablespoon maple syrup 1/2 teaspoon hot mustard 1/4 teaspoon white pepper 1/2 teaspoon salt 1/2 teaspoon garlic
powder 1 teaspoon onion
powder 1/2 teaspoon
turmeric 4 - 6
tablespoons nutritional yeast 3
tablespoons agar
powder 1 teaspoon chili flakes (optional)
3
tablespoons vegetable oil 2 cups onions, diced 5 cloves garlic, minced 1/2 chili pepper of choice, seeded and diced 1 (2 - by - 1 inch) hunk fresh ginger, peeled and minced 1 1/2 to 3
tablespoons curry
powder * (preferably Madras - style) 1 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 teaspoon ground
turmeric 1 teaspoon salt 2 (15 - ounce) cans chickpeas, drained and rinsed thoroughly 1 (17.5 - ounce) package 8 - or 10 - inch whole wheat tortillas
Ingredients 1 medium cauliflower, cleaned and divided into florets 200 ml plain (unflavoured), unsweetened, GMO - free vegetable cream (I used almond cream) 3 - 4
tablespoons extra virgin olive oil whole sea salt, just enough to taste 1 teaspoon
powdered turmeric grated nutmeg, to taste 1
tablespoon poppy seeds
1 large yellow onion 1 2 inch piece fresh ginger 6 garlic cloves 2 whole tomatoes 3 cups water 1 cup dried red lentils 3
tablespoons olive oil 1 teaspoon mustard seeds 1/2 teaspoon chili
powder 1 teaspoon cumin 1 teaspoon salt 1 teaspoon paprika 1 teaspoon
turmeric 4
tablespoons chopped parsley or cilantro
1 small onion 2 cloves of garlic 1 can rinsed and drained chickpeas (or 1 1/2 cups pre-cooked) small bunch of fresh parsley, roughly chopped (about 1/4 cup) 2
tablespoons potato starch 1 - 2 teaspoons of sea salt freshly ground black pepper 1 teaspoon
turmeric powder 1/2 — 1 teaspoon cayenne pepper (optional)