1 tbsp oil 2 onions, chopped 3
tbsp ground coriander 2 tbsp marjoram 6 cloves of garlic, minced 3 large carrots, chopped 1 sweet potato, chopped 8 cups vegetable stock 1/2 cup cilantro, roughly chopped 1/2 tsp sea salt 1/2 tsp cayenne pepper
1 tbsp ground cumin 1
tbsp ground coriander 2 tsp paprika 1 tsp turmeric 1/2 tsp garlic powder 1/2 tsp allspice 1/4 tsp ground cinnamon 1/4 tsp black pepper salt, to taste
Not exact matches
1/4 c whole cumin seed 1 heaping
Tbsp black peppercorns 1 heaping
Tbsp allspice 1 heaping
Tbsp whole
coriander seed 1 heaping
Tbsp cardamom 1 heaping
Tbsp ground ginger 1
Tbsp chili powder
2
tbsp extra virgin olive oil 2 tsp red curry paste 3 cups cubed pumpkin 2 cups cooked chickpeas 1 cup coconut milk 1/2 cup leaks chopped sideways 2 spring onions Spices: curry, chili,
ground coriander Himalayan salt 1
tbsp Tamari or Shoyu soy sauce small bunch of parsley bunch of swiss chard mung bean or rice noodles lemon juice, or lime juice
1 lb skinless salmon fillet, cut into 1» cubes 1
Tbsp dijon mustard 1
Tbsp grated lime peel 1
Tbsp peeled, minced fresh ginger 1
Tbsp chopped fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp
ground coriander Salt and pepper to taste Fresh lime wedges and cilantro leaves
2
Tbsp olive or canola oil 1 med onion, chopped (about 1 c) 1 tsp curry powder 1/2 tsp
ground coriander 1/2 tsp crushed fennel seeds 1 1/2 c white button mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3
Tbsp chopped cilantro 1/2 tsp salt 1/4 tsp
ground black pepper Flour
For the marinade: 1 cup vege stock 2
tbsp rice wine vinegar 3
tbsp tamari 3 tsp fresh ginger, minced 4 cloves garlic, minced 2 1/2
tbsp curry powder 1/4 tsp cumin pinch of
ground coriander
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2
tbsp olive oil — 1
tbsp tomato puree — Juice and zest of half a lemon — Half a tsp each of paprika, cumin, tumeric, chilli powder,
ground coriander, garlic powder — 2
tbsp fresh mint, chopped — A pinch of sea salt and black pepper
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
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
Coriander leaves for garnish Salt to taste
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1
tbsp juice) 2
tbsp chili powder 1
tbsp ground cumin 1 tsp dried oregano 1 tsp
ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1
tbsp poppy seeds 2
tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp
ground coriander 1/4 tsp
ground fennel seeds 1/8 tsp
ground cloves 1/2 tsp
ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste
coriander leaves for serving
Corn relish: 1 1/2 c corn kernels + 1 1/2 c white wine vinegar + 3/4 c sugar + 1/2 c water + 2
tbsp honey + 1 tsp
coriander seeds, toasted and coarsely
ground + 1 tsp black peppercorns, toasted and coarsely
ground + 1/4 tsp crushed red pepper flakes
(Meat Topping) 2
tbsp olive oil 3 medium onions, finely chopped 1 1/2 lbs lean
ground lamb or beef 2 large tomatoes, peeled seeded, chopped, and drained 3
tbsp tomato paste 1/3 cup finely chopped flat - leaf parsley 2
tbsp finely chopped mint 1/4 cup pine nuts, lightly toasted 1
tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice to by two - thirds) 1
tbsp freshly squeezed lemon juice 1 1/2 tsp mixed spices (2 parts allspice, 1 part cinnamon,
coriander, cloves, and cumin) salt, pepper, and red pepper to taste
1 lb of fish fillets (I used Alaskan wild cod) 1 cup of
ground almonds or almond flour 2 eggs 1
tbsp of arrowroot powder 1 tsp of garlic powder 1/2 tsp of
coriander Salt and pepper to taste Coconut oil or olive oil for frying
2
tbsp of lard, coconut oil, or tallow 2 medium onions, chopped 3 slices of bacon, chopped (optional) 4 garlic cloves, minced 1 pound of
ground meat, I used organic
ground chicken 1 teaspoon
ground coriander 2 - 3 teaspoons
ground cumin 1 tsp of smoked paprika 3 cups of crushed tomatoes or plain roasted tomatoes, if using my homemade recipe, avoid the spices 3 cups of chopped vegetables.
Pin It Ingredients: Mini Simit Grissini 1 cup (130 g) all - purpose flour 1 tsp dry active yeast 1/3 cup warm water 2
TBSP olive oil 1/2 tsp
ground coriander seeds 1/2 tsp
ground carraway seeds 1/2 tsp salt 1 egg... Continue Reading →
Saag Chicken -------- 2 lbs chicken breast, cubed 5 cloves garlic, minced 2 large onions, minced 1 (400g) can crushed tomatoes 1 inch ginger, minced 4
tbsp milk 4 bunches spinach, washed & chopped 2
tbsp butter 3/4 tsp cayenne pepper 1 tsp
ground coriander 1/2 tsp turmeric powder 2 big cardamom pods 2 whole cloves 7 tsp oil 1 tsp garam masala 1/2 tsp salt
Javanese Chicken Soup -------------- 2
tbsp peanut oil 1/2 lb boneless chicken breast, diced 1 yellow onion, diced 2 large cloves garlic, minced 1
tbsp ginger root, minced 4 cups chicken broth 1 cup snow peas 1 tsp
ground cumin 1 tsp
ground coriander 1/4 cup canned light coconut milk 1/4 cup chunky peanut butter 1/4 cup kecap manis Juice of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane noodles
I added a
Tbsp of
ground coriander bloomed w the onion, 3 cloves of garlic, a large whole jalapeno, and just zested 2 limes in before puree.
Here is the recipe: 1 can chickpeas, rinsed and drained 1 medium sweet potato, peeled, and diced, 1 tablespoon olive oil salt, pepper, to taste 2 tsp
ground cumin 1/2 medium red onion, diced 2 - 4 cloves garlic minced large handful parsley, chopped 1 lemon, zested 1/2 a lemon, juiced 1 tsp
ground coriander 1 tsp crushed red pepper flakes (or chili) powder 1/2 tsp cayenne pepper 2 - 3
tbsp toasted sesame seeds Instructions
270g tahini (hulled) 4
tbsp orange juice (or lemon) 1/2 tsp each
ground cumin,
coriander and ginger 100 ml ice cold water
olive oil 1 level tsp
ground cumin 1 level tsp
ground coriander 1⁄2 tsp chilli powder 1 ciabatta loaf 1 ripe avocado 1 lime salt and pepper fresh chopped
coriander Method In a medium size bowl mix together 2
tbsp.
Spiced lamb and herby quinoa crumble 500g lean British lamb mince1
tbsp light olive oil1 red onion, chopped2
tbsp plain flour2 tsp
ground cumin 2 tsp
ground coriander 1/2 tsp
ground cinnamon1 - 2 green chillies, chopped 5 cm piece fresh ginger, grated2 fat garlic cloves, crushed500ml fresh chicken or lamb stock200ml tomato passataSeeds 1/2 pomegranate For the herby quinoa crumble 190g uncooked quinoa, rinsed 2
tbsp extra-virgin olive oil 150g feta, crumbledZest 1 lemonHandful fresh mint, leaves slicedHandful fresh parsley, leaves chopped You'll also need... 1 litre ovenproof dish
2
tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped
tbsp homemade Thai red curry paste (see below) 1/2 -1
tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh
coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp
coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp
ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4
coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh
coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
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
Jackfruit: 1
Tbsp oil 1 medium brown onion, cut into thin moons 2 x 560g cans young jackfruit in brine (NOT syrup) 1 tsp
ground cumin 2 tsp smoked paprika 1 tsp dried oregano 1 tsp
ground coriander 1/2 — 1tsp ancho chile powder 1 1/2 cups veg stock 2
Tbsp tomato paste 2 tsp liquid smoke 1
Tbsp veg worcestershire sauce
Thai red chicken curry 2
tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped
tbsp homemade Thai red curry paste (see below) 1/2 -1
tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh
coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp
coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp
ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4
coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh
coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
4 skinless free - range chicken breastsJuice of 2 lemons1 fat garlic clove, crushed1 tsp
ground cumin1 tsp
ground coriander1 tsp smoked hot paprika 1/2 tsp chilli flakes (optional) 3
tbsp olive oil1 each red and yellow pepper, sliced1 red onion, slicedFlour tortillas, warmed, to serve For the fresh tomato salsa 6 ripe vine - ripened tomatoes, chopped 1/2 red onion, finely chopped1
tbsp extra-virgin olive oilJuice of 1/2 limeSmall handful fresh
coriander leaves, choppedSmall handful fresh mint leaves, chopped.
Spiced lamb and herby quinoa crumble 500g lean British lamb mince1
tbsp light olive oil1 red onion, chopped2
tbsp plain flour2 tsp
ground cumin 2 tsp
ground coriander 1/2 tsp
ground cinnamon1 - 2 green chillies, chopped 5 cm piece fresh ginger, grated2 fat garlic cloves, crushed500ml fresh chicken or lamb stock200ml tomato passataSeeds 1/2 pomegranate For the herby quinoa crumble 190g uncooked quinoa, rinsed 2
tbsp extra-virgin olive oil 150g feta, crumbledZest 1 lemonHandful fresh mint, leaves slicedHandful fresh parsley, leaves chopped You'll also need...
Vegetable oil, for frying1 onion, finely chopped1 celery stick, finely chopped2 garlic cloves, crushed1 tsp
ground coriander30g fresh ginger, finely chopped500g sweet potatoes, cut into 1 cm cubes500ml fresh chicken stock200g cooked chicken, shredded3
tbsp Greek yogurt, to serveFresh
coriander, to serve1 lime, juiced, to serve Heat a glug of vegetable oil in a large saucepan.
Lemon chilli chicken fajitas 4 skinless free - range chicken breastsJuice of 2 lemons1 fat garlic clove, crushed1 tsp
ground cumin1 tsp
ground coriander1 tsp smoked hot paprika 1/2 tsp chilli flakes (optional) 3
tbsp olive oil1 each red and yellow pepper, sliced1 red onion, slicedFlour tortillas, warmed, to serve For the fresh tomato salsa 6 ripe vine - ripened tomatoes, chopped 1/2 red onion, finely chopped1
tbsp extra-virgin olive oilJuice of 1/2 limeSmall handful fresh
coriander leaves, choppedSmall handful fresh mint leaves, chopped
Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire roasted diced tomatoes 2 tsp olive oil 1 medium red onion, chopped 4 cloves garlic, minced 1 poblano pepper, cut in half, seeds removed 1 red bell pepper, cut in half, seeds removed 1 jalapeno, cut in half and seeds removed 1 cup dry quinoa 1
Tbsp paprika 1/2 tsp chipotle chili powder 1/2 tsp
ground coriander 1/2 tsp
ground cumin 2 bay leaves pinch
ground cinnamon 1 avocado, cut into 1/2 inch cubes 1 lime, cut into wedges (I forgot the lime!)
Thai Chicken Burgers 1 lb chicken breast 1 cup breadcrumbs 2 cloves garlic, crushed 1 large handful cilantro, chopped, plus extra 3
tbsp sweet chili sauce 1 tsp
ground coriander 3 green onions, finely chopped 1/4 cup sugar 2
tbsp white vinegar 2
tbsp finely chopped peanuts 1 carrot 1 cucumber lettuce tomato
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2
tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp
ground cumin 1 tsp chili powder 1/2 tsp
ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
1
tbsp coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1 tsp black mustard seeds 1/4 tsp
ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp
coriander seeds, toasted and
ground 1 tsp cumin seeds, toasted and
ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful of
coriander leaves a squeeze of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.
Vegetarian Chili about 2 cups of dry beans of any kind you prefer — I like to have a variety 1
tbsp olive oil 1/2 onion — chopped 2 carrots and 2 stalks of celery — thinly sliced 1 jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears of corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder and / or flakes,
ground cumin,
ground coriander, and
ground oregano — all to taste dash of cayenne pepper vegetable broth Celtic sea salt lime or lemon cilantro for garnishing
200 g whole wheat flour 100 g dark rye flour 40 g corn grits 45 g steel cut oats 1/4 cup mixed nuts and seeds + more for the topping (1/4 cup coconut sugar — 35 g) * 1 tsp salt 1 tsp baking soda 1
tbsp coriander seeds seeds from 5 cardamom pods, freshly
grounded 1/2 tsp
ground cinnamon 1 1/3 cup kefir or yogurt **
Middel eastern meatballs 400 g
ground organic beef 1 organic egg 1 red onion 4 cloves of garlic 1
tbsp coconut sugar 1 tsp cinnamon 1 tsp
ground cumin 1 tsp
ground coriander 1/2 tsp
ground cloves 1/4 tsp hot chill flakes / powder 1 handful fresh mint 1 handful fresh basil 1 handful fresh parsley 1/2 tsp salt + fresh
ground pepper Butter for frying
Caldeen — Goan Veggie Curry 2 medium sized onion chopped finely 2 green chilies chopped finely or 1 pickled jalapeno pepper, chopped 1
tbsp garlic 1 tsp ginger powder 1 tsp cumin 1 tsp turmeric 1 tsp
ground coriander seed 1 can coconut milk 1 cup green peas 1 cup green beans, cut up 1 cauliflower cut into florets, 4 potatoes, peeled and cubed 3 carrots, chopped
1
tbsp turmeric 1
tbsp garam masala 2 tsp
ground coriander 2 tsp
ground cumin 2 tsp kosher salt 2 tsp kashmiri red chili powder (or 1 tsp cayenne) 4 cloves garlic, minced 1/2» fresh ginger, grated (1/2 tsp
ground ginger okay) 1 cup yogurt (coconut yogurt okay) 2 - 3 lbs chicken breast, cut into large chunks
1 lb
ground grass - fed beef 2 cups cubed sweet potato or quartered baby reds 2 cups diced red bell peppers 2
tbsp lard, bacon drippings, tallow or duck fat 1 medium yellow onion, diced 2 cloves garlic, minced 1 tsp
ground cumin 1 tsp
ground coriander sea salt and black pepper to taste Optional: sliced green onions and chopped cilantro for finishing
2 peppers (I used red and yellow), very finely chopped About 4 sweet potatoes, cooked and mashed 2 tin / carton organic kidney beans 1 cup tomatoes, blended Juice of half a lime Handful
coriander, chopped Handful parsley, chopped Pinch of
ground black pepper Pinch of paprika Pinch of Himalayan salt (omit for young babies or if you don't want any salt in there)
Tbsp ground cumin Tsp turmeric Tsp nutritional yeast 1/4 cup cornmeal
8 chicken thighs skinned 2 large onions, coarsely chopped 3 garlic cloves, split and chopped 3/4 tsp
ground ginger 3/4 tsp
ground coriander 3/4 tsp
ground cinnamon Big pinch of saffron threads 2 1/2 cups of chicken broth Salt 3
tbsp.
1 large red bell pepper 2 tomatoes (tomatoes may cause diaper rash in some babies, so you may wish to wait until later in baby's first year to try this recipe) 1/2 medium fennel 1
tbsp olive oil pinch
ground coriander
4 small parsnips, peeled and cut in half lengthwise 2
tbsp olive oil pinch
ground coriander pinch
ground cumin pinch
ground turmeric 1 small onion, quartered 1 garlic clove 1 plum tomato, quartered 20 fl oz (2 1/2 cups) low sodium or homemade vegetable stock
Bio-K Avocado Crema 1 Bottle Bio-K Original 1 small avocado or 1/2 large avocado, flesh only 2
Tbsp lime juice 1/2 clove garlic 1/2 tsp
coriander seed 1/2 tsp
ground cumin 1/4 tsp sea salt Tacos 8 small organic corn or whole grain tortillas (2 per person) 1 head broccoli, cut into bite - sized pieces, steamed, and finely chopped salsa hot sauce Directions Add all ingredients for the avocado crema to a blender or food processor.
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ground cumin 1 tsp
ground coriander 1
Tbsp dried orgegano 1 tsp salt 2 cups pumpkin puree 2 cups cooked black beans 1 cup shredded cheese (I used a spicy Jack - ish cheese) 16 medium corn tortillas or 32 small (you -LSB-...]
INGREDIENTS 1 large sweet potato 1
tbsp peanut oil or vegetable oil 1 small onion, chopped finely 1
tbsp ginger, minced 1 ‑ 2 cloves of garlic, minced 1 tsp
ground cumin 1 tsp
ground coriander 1 tsp curry powder 2
tbsp soy sauce 1
tbsp Chinese black vinegar or Worcestershire sauce 1 package won ton wrappers vegetable oil for frying
1
tbsp vegetable oil 3 onions 2
tbsp toasted and
ground cumin 2
tbsp toasted and
ground coriander 1
tbsp chili flakes 1
tbsp salt 1
tbsp cracked black pepper 6 - 8 medium potatoes 1 rutabaga, diced 1 - 2 cups frozen peas