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
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
1
teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2
teaspoons fresh minced ginger 2 bay leaves 1 star anise 2
teaspoons mild
curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2
teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1
teaspoon light agave nectar Juice from about 1/2 a lime
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon
curry powder 1 1/2
teaspoons ground cumin 1/2
teaspoon cayenne pepper, more or less to your liking Coarse
salt 20 blades fresh chives, chopped or snipped, for garnish
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 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
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan
salt freshly ground white pepper, to taste 1
teaspoon vegetable stock
powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3
teaspoons mild
curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4
teaspoons agar agar
powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
1 tablespoon oil (butter / ghee / coconut oil) 1 1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade or arm chops) 1 onion, sliced 2 cloves garlic, minced 1
teaspoon fresh grated ginger 1 tablespoon
curry powder 1
teaspoon sea
salt (or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins
Stir 1/3 cup minced green onions, mayonnaise, yogurt, lemon juice, Dijon mustard,
curry powder, cumin,
salt, and 1/8
teaspoon ground red pepper into yolks.
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.
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
About 700gr of white potatoes 2 garlic cloves crushed 1 small white onion finely chopped (I actually used my food processor to blitz it finely) 1
teaspoon of chilli flakes 1
teaspoon of cumin
powder 1
teaspoon of
curry powder 1
teaspoon of turmeric
powder salt & pepper to taste the juice of 1 lemon olive oil for cooking
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
Add in the garlic, ginger,
curry powder, crushed red pepper flakes, cumin, coriander, cinnamon, cloves, bay leaf and 1
teaspoon of the
salt.
1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered
Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2
teaspoons of
curry powder (yellow) 1
teaspoon garam masala 1/4
teaspoon cardamom 1/4
teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
2 cloves garlic, minced 1 tablespoon minced garlic 1 Scotch bonnet chile, stem and seeds removed, minced or substitute 2 fresh cayenne chiles 1 to 2 tablespoons vegetable oil 1 onion, diced 3 tablespoons
curry powder 1
teaspoon dried thyme 1/2
teaspoon ground cloves 1/2
teaspoon ground black pepper 1/4
teaspoon salt 3 cups cooked, peeled, diced potato 2 cups water 2 tablespoons tamarind paste dissolved in 1/4 cup water (optional) 1 15 - ounce can garbanzo beans, drained Vegetable oil for frying
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
Ingredients - 2 tablespoons coconut oil - 1 red bell pepper chopped - 4 cloves of garlic, minced - 4 cups butternut squash peeled + cubed - 1
teaspoon spicy
curry powder - 1
teaspoon smoked paprika - 1/2
teaspoon cumin - 1/2
teaspoon cinnamon - 1/2
teaspoon cayenne pepper - 1 (14 ounce) can coconut milk - 2 cups veggie broth -
salt and pepper to taste - 4 ounces goat cheese softened + more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping
Ingredients - 2 tablespoon olive oil - 1 green bell pepper, seeded, and chopped - 1 medium yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1 tablespoon
curry powder - 1
teaspoon sweet paprika - 1/2
teaspoon ground ginger - 1
teaspoon sugar or honey - 1 tablespoon of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs -
Salt & pepper to taste - Chopped cilantro or parsley for topping
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-...]
Toss with 2 tablespoons olive oil, 2
teaspoons curry powder and 1/2
teaspoon salt.
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
Combine the stock,
curry powder, turmeric, 1/2
teaspoon of the
salt and raisins in a pot and bring to a boil.
In large zip - close bag, mix 1 tablespoon lime juice and 1/2
teaspoon lime zest with half of the coconut yogurt (3 ounces),
curry powder, crystalized ginger, 3/4
teaspoon salt, and crushed red pepper flakes.
1 pound butternut squash, cut into one - inch cubes 2 cups low sodium vegetable stock or broth 3 tablespoons coconut milk (unsweetened) 1 tablespoon almond butter 1
teaspoon kosher
salt 1
teaspoon white pepper 3 tablespoons
curry powder 1 tablespoon olive oil
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
1/2 to 1 cup raw cashews, ground into coarse meal 1/2 cup fresh peas, shelled and blanched (or frozen peas, thawed) 3/4 cup cauliflower, cut into small florets 1/4 cup green onion, finely diced 1 cup russet potato, peeled, cubed and simmered until tender and cooled 1 1/2 tablespoons
curry powder 1 tablespoon onion
powder 3 tablespoon fresh cilantro, minced 1/4
teaspoon freshly ground black pepper 1/4
teaspoon cayenne (optional) 1/4
teaspoon sea
salt (optional) Burger buns
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.
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)
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 1/2 pound boneless, skinless chicken thighs 1 carrot, cut into chunks 1 small onion, halved 3 medium celery stalks, 1 cut into rough chunks, the other 2 halved lengthwise and thinly sliced 1 1/2
teaspoons salt 1 sprig parsley (optional) 2 tablespoons chopped toasted pecans * 2 tablespoons raisins, chopped 1 shallot, finely diced 1/2 cup mayonnaise 2 tablespoons Madras
curry powder 1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps of your choice 1/2 bunch arugula, rinsed well, trimmed, and dried
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.
Sprinkle chicken with 1 tablespoon of the cornstarch, 1
teaspoon of the
curry powder, and
salt.
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
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
3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons
curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2
teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
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
I added 1/4
teaspoon cumin I added 1/4
teaspoon cinnamon I added 1 more tablespoon of
curry powder then
salt and pepper to taste.
ingredients SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2
teaspoons yellow
curry powder 1
teaspoon fresh ginger (peeled, minced) Kosher
salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2
teaspoon paprika 1/4
teaspoon ground allspice 2
teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1
teaspoon fresh ginger (peeled, minced) Kosher
salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow
curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher
salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher
salt and freshly ground black pepper (to taste)
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
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)
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
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
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.
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
~ 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)
Make the
curried cauliflower: While the rice is cooking, toss the cauliflower with the remaining 2 tablespoon oil,
curry powder and 1/2
teaspoon salt on a rimmed baking sheet and spread it out in an even layer.