Combine the seeds with 1 teaspoon coconut oil and 1/4
teaspoon curry powder in a small bowl.
Not exact matches
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
* 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
In a small bowl, toss sunflower kernels with 1
teaspoon of your almond milk and 1
teaspoon of your
curry powder.
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
Add
in the garlic, ginger,
curry powder, crushed red pepper flakes, cumin, coriander, cinnamon, cloves, bay leaf and 1
teaspoon of the salt.
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
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-...]
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
Flavor Variations
Curry: While heating
in step 5, stir
in 2 to 3
teaspoons of your favorite
curry powder.
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.
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 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.
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)
Curry: Add one
teaspoon curry powder to the blender
in step one.
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
Ingredients 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...
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.
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
* 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
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.
Remove from heat and stir
in curry powder, turmeric, maple syrup, and 1
teaspoon kosher salt.
Mix 1/2
teaspoon of
curry powder in 1 cup of ketchup.
2 lbs boneless, skinless chicken thighs,
in 1» pieces 1 tablespoon
curry powder 1 tablespoon minced ginger 2 cloves garlic minced 1/2 cup small diced yellow onion 2 tablespoons peanut oil 1 stalk lemongrass, sliced diagonally
in 2» lengths 2 Kaffir lime leaves (optional) 1 can (14 ounces) coconut milk 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 jalapeño, seeded and minced 1/2 cup rough chopped cilantro 1/2 cup toasted peanuts 1 cup thai basil leaves, whole 2
teaspoons fish sauce lime wedges
2 large onion, roughly cut 6 cloves garlic 1 tsp ginger
powder 2 medium green bell pepper, roughly cut 1/4 large cabbage head, finely chopped 3 medium carrots, grated 7 ripe medium plum tomatoes, chopped 1 tablespoon
curry powder (I added 2 more tsp after but make it to your taste) 1 - 2
teaspoons schriracha, (hot sauce) 1
teaspoon coriander
powder 2 tablespoons tomato paste 1 can Baked Beans
in Tomato Sauce (no meat, low fat)
2 cups Basmati rice, washed and soaked
in water for 1 hour 2 tablespoons vegetable oil 1 level
teaspoon mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and seeds remove, very thinly sliced 1 sprig fresh
curry leaves or 1/2
teaspoon dried
curry leaves, rehydrated and patted dry 1/2
teaspoon turmeric
powder 1 quart water Juice of 4 limes Salt to taste Chopped cilantro, whole cashew nuts, and lime wedges for garnish
Stir
in 1/2
teaspoon each: Dijon - type mustard, Worcestershire,
curry powder, paprika, lemon juice and a dash coarsely ground pepper.
Pumpkin and Black Bean Soup 4 - 6 servings Cook 20 min 5 min prep 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned vegetable stock 1 (14 1/2 ounce) can diced tomatoes with juice 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream or milk 1 tablespoon
curry powder 1 1/2
teaspoons ground cumin 1/2
teaspoon cayenne pepper (eyeball it
in the palm of your hand) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
In a large bowl, combine yogurt with minced garlic,
curry powder, lime juice, 1
teaspoon kosher salt, and 1/2
teaspoon black pepper; add chicken tenders.
1/2 cup water 1 pear, cut
in small pieces 6 - 8 dried figs, chopped
in small pieces 1/2
teaspoon madras
curry powder 1/2
teaspoon chipotle
powder 2 cups cooked adzuki beans or other small black, red or pink bean
1/2 cup water 1 pear, cut
in small pieces 6 - 8 dried figs, chopped
in small pieces 1/2
teaspoon madras
curry powder 1/2
teaspoon chipotle
powder 2 cups cooked adzuki beans or other small black, red...
Ingredients: 4 cups water 3 cups fresh spinach leaves 1/2 pound snow peas, trimmed and cut
in half crosswise 1 (5 3/4 - ounce) package pad thai noodles (wide rice stick noodles)-- or rice 1 tablespoon canola oil 1/4 cup thinly sliced shallots 2
teaspoons red
curry paste 1 1/2
teaspoons curry powder 1/2
teaspoon ground turmeric 1/2
teaspoon ground coriander 2 garlic cloves, minced 6 cups fat - free, less - sodium chicken broth 1 (13.5 - ounce) can light coconut milk 2 1/2 cups shredded cooked chicken breast (about 1 pound) 1/2 cup chopped green onions 2 tablespoons sugar 2 tablespoons fish sauce 1/2 cup chopped fresh cilantro 4 small hot red chilies, seeded and chopped, or 1/4
teaspoon crushed red pepper 7 lime wedges
Whisk
in the 1/2
teaspoon of
curry powder, 1/4
teaspoon of garlic
powder and salt.
Stir
in the 1/2
teaspoon of
curry powder and 1/4
teaspoon of garlic
powder.
In a large bowl, combine 1/2 cup plain fat - free yogurt, 2 tablespoons mayonnaise, and 1
teaspoon curry powder.