Not exact matches
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 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
1 - inch piece ginger, peeled and roughly chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm organic tofu, crumpled 1/4 cup quinoa flour 1 small onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (dried
fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2
teaspoons coriander
powder 1
teaspoon red chile power or cayenne 1 - 2
teaspoons salt 2 tablespoons oil (optional)
2 cucumbers, thinly sliced 1 large onion, thinly sliced 1/4
teaspoon cayenne
powder 1/2
teaspoon coriander
powder 1/2
teaspoon cumin
powder 1/2
teaspoon powdered ginger 1/2
teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime juice 1 cup yogurt or coconut milk Salt to taste Mint leaf for garnish
1
teaspoon cardamom
powder 2
teaspoons cumin seeds 1/2
teaspoon coriander seeds 1/4
teaspoon ground cinnamon 1/2
teaspoon black peppercorns 1/2
teaspoon fenugreek seeds 1 small onion, coarsely chopped 4 cloves garlic 1 cups water 14 dried piquin chiles, stems removed 1 tablespoon ground cayenne 2 tablespoons ground paprika 1/2
teaspoon ground ginger 1/4
teaspoon ground allspice 1/4
teaspoon ground nutmeg 1/4
teaspoon ground cloves 3 tablespoons dry red wine 3 tablespoons oil
tomato paste 1 cup tomato sauce 2 large tomatoes, chopped 2
teaspoons minced ginger 2
teaspoons minced garlic 2 green chilies, such as serranos, seeds and stems removed, minced 1 tablespoon red chile
powder 2
teaspoons ground cloves 8 green cardamoms Salt to taste 3 tablespoons butter 2/3 cup cream 1
teaspoons ground
fenugreek 2
teaspoons minced ginger Honey to taste, if needed
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
Ramen Dry Spice Mix 2
teaspoons tumeric 2
teaspoons dried sage 2
teaspoons dried parsley / leek /
fenugreek mixture, or just dried parsley 1
teaspoon onion
powder 1/2
teaspoon garlic
powder 1/2
teaspoon celery seed (ground) 1/2
teaspoon salt (optional) 1/8
teaspoon cayenne pepper 1/8
teaspoon ground nutmeg
6 New Mexican red chiles, stems and seeds removed (or substitute 4 small, hot dried chiles, such as piquins) 1/4 cup cumin seeds 1/4 cup coriander seeds 2 tablespoons black peppercorns 1 tablespoon mustard seeds 1
teaspoon cardamom seeds 1
teaspoon whole cloves 1
teaspoon fenugreek seeds 1 tablespoon turmeric
powder 1 tablespoon dried,
powdered curry leaves
2 cucumbers, thinly sliced 1 large onion, thinly sliced 1/4
teaspoon cayenne
powder 1/2
teaspoon coriander
powder 1/2
teaspoon cumin
powder 1/2
teaspoon powdered ginger 1/2
teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime juice 1 cup yogurt or coconut milk (see recipe above) Salt to taste Mint leaf for garnish
1 lb purple cauliflower florets One 15.5 can garbanzo beans 2 tablespoons lemon juice 2 tablespoons olive oil 1/2
teaspoon salt 1/2
teaspoon garlic
powder 1/2
teaspoon dried basil 1/4
teaspoon ground
fenugreek
5 medium - sized onions, sliced 1 cup chopped cauliflower 1 cup potatoes, grated 1 cup carrots, grated 1 cup chopped green and yellow peppers 1 cup chopped spinach 1
teaspoon cumin seeds 1
teaspoon coriander seeds 2
teaspoons dried
fenugreek leaves 1/2
teaspoon chili flakes 3 tablespoons garlic paste 3 tablespoons ginger paste 1 1/2
teaspoons turmeric
powder 2 cups chickpea flour 1/3 cup cornstarch Salt, as needed for seasoning Soybean or Vegetable oil, for frying
Make your own curry
powder by grinding five
teaspoons of coriander seeds, one
teaspoon fenugreek seeds, one - half
teaspoon mustard seeds, one - half
teaspoon cumin seeds, two
teaspoons turmeric
powder, 5 cloves, one and one - half sticks of cinnamon, and one large bay leaf.
Ramen Dry Spice Mix 2
teaspoons tumeric 2
teaspoons dried sage 2
teaspoons dried parsley / leek /
fenugreek mixture, or just dried parsley 1
teaspoon onion
powder 1/2
teaspoon garlic
powder 1/2
teaspoon celery seed (ground) 1/2
teaspoon salt (optional) 1/8
teaspoon cayenne pepper 1/8
teaspoon ground nutmeg
1/2 yellow onion, diced 1 small carrot, diced 1
teaspoon freshly grated ginger 3 cloves garlic, minced 1 tablespoon curry
powder (berbere is preferable) 1
teaspoon fenugreek seeds 2-1/2 cups vegetable broth 1/4 cup tomato paste 1/4 cup brown or green lentils 1 Yukon Gold potato, diced 1/4 cup whole - wheat orzo pasta