Sentences with phrase «teaspoon curry»

Chicken + Vegetable Curry Serves 4 Ingredients 1 onion, chopped 3 cloves garlic, minced 1 teaspoon curry powder 1 teaspoon cumin 1/2 teaspoon...

In a large bowl, combine 1/2 cup plain fat - free yogurt, 2 tablespoons mayonnaise, and 1 teaspoon curry powder.

1 onion, chopped 2 cloves garlic, crushed 2 tablespoons extra virgin olive oil 1/2 - 1 teaspoon curry powder 1 teaspoon cumin 1/2 teaspoon coriander 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon turmeric 1/2 teaspoon salt 1/2 butternut squash, peeled and cut into small cubes 3/4 cup water 1 large sweet potato, peeled and cut into small cubes 1/2 head cauliflower, cut into small florets 3/4 cup frozen organic peas 1/2 teaspoon garam masala Cilantro, optional

1 pumpkin or squash, cut into wedges 200 g sweet potato, cut into wedges 3 tablespoons of coconut oil, melted 1/4 teaspoon turmeric 1/2 teaspoon curry powder 1/4 teaspoon ground cinnamon 1/2 teaspoon sea salt

6 small Japanese yams, sliced 1 tablespoon chopped cilantro 1 teaspoon fresh lime juice 1/2 teaspoon toasted sesame oil 1/2 teaspoon curry powder 1/8 teaspoon salt (about 2 generous pinches)

Over low heat, warm one half cup of lentils (canned, drained, rinsed) with one tablespoon of extra virgin coconut oil and one half teaspoon curry seasoning.

2 teaspoons olive oil 1 clove garlic, chopped 1/2 cup orange marmalade 1 cup orange juice 1 teaspoon Dijon mustard 1 teaspoon dried tarragon 1/4 teaspoon curry powder 1 tablespoon ground dry roasted peanuts 2 tablespoons Scotch bonnet or habanero hot sauce 1/4 teaspoon freshly ground black pepper 2 thick fish steaks, such as shark or tuna

1 pound green beans, trimmed 1/3 cup dried cherries 1 tablespoon safflower oil 2 garlic cloves 1/2 medium yellow onion 3 bay leaves 1/3 cup white wine 1/2 teaspoon paprika 1 teaspoon cumin 1 teaspoon coriander 1/2 teaspoon curry powder 1/2 teaspoon salt 1/2 teaspoon crushed red pepper flakes 6 ounces firm tofu 1 tablespoon butter 1/3 cup yogurt, preferably sheep's milk 1/4 cup almonds, toasted and sliced one handful cilantro salt and pepper to taste

1 small onion, chopped 2 cloves garlic, peeled and minced 2 teaspoons fresh ginger, minced 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon smoked paprika 1/2 teaspoon salt 2 tablespoons flour 2 cups vegetable broth 28 ounces chopped or crushed tomatoes (I use the 26 ounce box of Pomi tomatoes) 3/4 cup instant brown rice 1/3 cup coconut milk (5 ounce can, if you can find it) 1 tablespoon cilantro, chopped, for garnish additional salt and pepper, to taste

Red River Rub: 1 teaspoon cayenne pepper 1 teaspoon curry powder 1 teaspoon turmeric 1 teaspoon ground ginger 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon paprika dash of nutmeg French's mustard 1 10 - 12 pound beef brisket, trimmed to 1/4 inch of fat remaining

* 2 ripe avocados, cut in half and pits removed * juice of 1/2 lime * 1/2 teaspoon fine sea salt * 1/2 cup chopped cilantro * 1 tablespoon organic, extra virgin coconut oil * 1 teaspoon black mustard seeds * 1/2 teaspoon fennel seeds * 1/2 teaspoon cumin seeds * 1/2 medium yellow onion, minced * 2 cloves garlic, minced * 1/2 teaspoon curry powder * 1 tablespoon minced jalapeno chile (or more to taste) * 1 medium tomato, chopped

1 cup champagne vinegar 1/2 cup sugar 1/2 cup water 1/2 teaspoon curry powder 1/4 jalapeno pepper, seeds removed 1 cup baby carrots, sliced in half lengthwise

1 1b Brussels sprouts, trimmed and halved 1 medium kabocha squash, cut into 1/2 inch cubes (600g) 1 cup fresh cranberries 1 apple, chopped (optional, but good, I used a Granny Smith) 1 medium yellow onion, chopped 1 tbsp extra virgin coconut oil 1.5 tbsp balsamic vinegar 1/2 teaspoon curry powder (I used Penzey's sweet blend) sugar, to taste (I didn't add anything) salt and fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)

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

Soup 1/2 onion, chopped 2 cups peeled and cubed butternut squash 2 cups vegetable stock 2 tablespoons soy margarine 2 tablespoons soy flour 2 cups plain soymilk 1 teaspoon curry powder (or more to taste) 1/2 teaspoon cayenne (optional) Salt and pepper to taste 1/2 cup plain soy yogurt

Curry: Add one teaspoon curry powder to the blender in step one.

2 tablespoons oil (butter / ghee / coconut oil) 1 small / medium onion 1 clove garlic, chopped 3 medium / large golden beets, peeled and diced small (no more than 1/2 inch) 2 medium / large carrots, peeled and sliced 1 teaspoon fresh grated ginger 1 teaspoon curry powder (more if you like it spicier) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 3/4 teaspoon sea salt (or to taste) 1/8 teaspoon black pepper 4 cups chicken stock or vegetable stock 1 cup coconut milk

Combine remaining 1 1/2 cups stock, remaining 1 1/2 teaspoons cornstarch, remaining 1 teaspoon curry powder, and coconut milk in a bowl; stir with a whisk.

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

12 ounces (3/4 pound) soft tofu, diced 2 tablespoons soy mayonnaise 2 scallions, chopped 2 tablespoons diced celery 1/2 teaspoon lemon juice 2 tablespoons chopped cilantro leaves 1 teaspoon grated peeled fresh ginger 1/2 teaspoon curry powder Salt and pepper to taste 1 whole wheat pita bread Shredded lettuce

2 large sweet potatoes, cut in half 1/2 cup cooked red quinoa * 1 egg 2 tablespoons almond meal 1 teaspoon grated orange peel 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/2 cup sour cream 1/2 teaspoon curry powder Maple syrup (optional)

Combine the seeds with 1 teaspoon coconut oil and 1/4 teaspoon curry powder in a small bowl.

1 medium onion, chopped 4 cloves garlic, minced 1 tablespoon olive oil 1 cup hot water 1/2 teaspoon curry powder 1 tablespoon fresh ginger, grated 1 cup natural peanut butter (or other nut butter; try cashew!)

To make an Indian - flavored popcorn, replace the spices below with 1/2 teaspoon curry powder, 1/2 teaspoon garam masala, 1/4 teaspoon ground turmeric, and 1/4 teaspoon ground black pepper.

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

* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste

1 pound of carrots, chopped 1 pound of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste

1/2 cup sunflower kernels 4 cups unsweetened almond milk 3 teaspoons curry powder 1.5 cups chopped yellow onion (Kath would hate this recipe!)

Add cauliflower, remaining 2 teaspoons curry powder and almond milk, cover and simmer until cauliflower is very tender, about 40 - 50 minutes.

2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.

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

Toss with 2 tablespoons olive oil, 2 teaspoons curry powder and 1/2 teaspoon salt.

8 cups popped organic popcorn, warm 3 tablespoons butter 2 teaspoons curry powder or hot curry powder 1/2 teaspoon kosher salt 1/2 teaspoon sugar 1/2 cup toasted coconut, golden raisins and / or sliced almonds, optional

1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired

2 teaspoons curry powder 1 teaspoon chili powder 1/2 teaspoon each black pepper, cinnamon, and allspice 2 tablespoons (28 ml) hot sauce (I used sriracha) 1/3 cup (27 g) cocoa powder (use raw for a fattier, brighter flavor)(I used raw cocoa powder) 1/4 cup (60 ml) tamari 1/3 cup (80 ml) vegetable broth 2 to 3 crushed garlic cloves 1 tablespoon (21 g) agave nectar 2 tablespoons (28 ml) olive oil 1 tablespoon (15 ml) lemon juice or balsamic vinegar 2 tablespoons (32 g) hoisin or plum sauce, tamarind, or a similar sauce (I used tamarind concentrate) 1/2 teaspoon salt, or to taste 1/2 teaspoon ground oregano

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.

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)

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.

1 14 - ounce package extra-firm tofu, drained 2 tablespoons soy sauce 1 pineapple (or 1 1/2 cups canned diced pineapple) 1 tablespoon canola oil 1 onion, thinly sliced Sea salt 3 cloves garlic, minced 2 teaspoons curry powder 1 teaspoon ground coriander 1 teaspoon chili - garlic sauce 3/4 cup cashews 1 carrot, peeled and shredded 1/2 cup frozen peas 1/2 cup raisins 3 cups cooked rice, preferably jasmine 1/4 cup vegetable broth

Put the pressed garlic, 1/4 teaspoon salt, 2 tablespoons plain yogurt (or mayonnaise or sour cream), and 2 teaspoons curry powder into a jam jar or small bowl.

Rita Maas Ingredients 2 teaspoons canola oil 1/2 cup chopped shallots 3 cups (1 / 2 - inch) cubed peeled sweet potato 1 1/2 cups (1 / 4 - inch) sliced peeled carrots 1 tablespoon grated ginger 2 teaspoons curry powder 3 cups fat - free, less - sodium chicken broth 1/2 teaspoon salt Preparation Heat oil in a large saucepan over medium - high heat.

Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red bell pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce

ingredients PAELLA SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1 and 1/8 teaspoons chili flake 1 and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1 and 3/4 cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)

5 — 6 large leaves of rainbow Swiss chard 1/4 kabocha squash or 2 medium sweet potatoes (see note below), peeled and cubed Sea salt 3 tablespoons coconut oil 1/4 cup pine nuts or sunflower seeds 2 large garlic cloves, crushed 2 teaspoons curry powder 2 teaspoons cumin seeds 1 cup cooked chickpeas 1 1/2 cups cooked black rice 2 tablespoons minced flat parsley leaves (optional) Freshly ground black pepper (optional)

Ingredients: 3/4 cup plain yogurt 2 teaspoons curry powder 1 teaspoon lemon juice 1/2 teaspoon honey 1/4 teaspoon black pepper 1/8 teaspoon hot pepper sauce

3/4 cup plain yogurt 2 teaspoons curry powder 1 teaspoon lemon juice 1/2 teaspoon honey 1/4 teaspoon black pepper 1/8 teaspoon hot pepper sauce

2 fresh coconuts, drained, liquid reserved, and cut in half 2 cloves garlic, minced 1 tablespoon butter 1 tablespoon olive oil 1 pound skinless chicken, cut in 1 - inch cubes 1 onion, minced 1 Scotch bonnet or habanero, stemmed, seeded and minced 1 tablespoon minced fresh ginger 1 tablespoon chopped cilantro 2 teaspoons ground cardamom 2 teaspoons ground cinnamon 2 teaspoons curry paste (available in Asian markets) 1/4 teaspoon ground cumin 1/4 teaspoon ground cloves 1 tablespoon cornstarch 1/2 cup light cream 1 large ripe mango, peeled and diced Garnishes: Chopped fresh cilantro, reserved toasted grated coconut

Ingredients: 1 cup plain low - fat yogurt 4 teaspoons fresh lime juice 2 teaspoons curry powder teaspoon ground red pepper 1/2 teaspoon kosher salt 5 cups chopped cooked turkey 1 cup chopped red bell pepper 3 tablespoons fresh Thai basil (or regular basil) 1 cup shredded (matchstick) carrots 6 cups mixed baby salad greens

Here are some tips (try any of these options): - add 1/2 cup finely grated Parmesan cheese (you may need to add a few more tablespoons of water) + 2 to 3 teaspoons dried Italian herbs - 1 teaspoon smoked paprika or ancho chile powder + 1/4 teaspoon cayenne pepper - 1/4 cup pesto - ketodietapp.com/Blog/Filter - 1 to 2 teaspoons curry powder + 1/2 teaspoon turmeric - 2 to 3 teaspoons onion powder + 1/2 teaspoon ground caraway

1 cup / 200 grams red lentils 2 teaspoons curry powder (I used Madras curry) 2 tablespoons coconut oil 1/2 onion, diced 3 cloves garlic, minced or crushed 1 teaspoon ginger, peeled and minced 1 tablespoon tomato paste 1 teaspoon herb salt or sea salt 2 tablespoons arrowroot 1 cup coconut milk 1 heaping teaspoon (4 grams) agar agar cilantro, for garnish flaky sea salt and freshly ground black pepper, for garnish