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
Not exact matches
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2
teaspoons kosher or fine sea salt 2
teaspoons garam masala 1
teaspoon ground cumin 1
teaspoon ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh
cilantro leaves
Ingredients: 2 15 ounce cans chickpeas, drained and rinsed 2 garlic cloves, smashed and chopped 1 onion, chopped 1 jalapeno pepper, seeded and chopped 1 inch knob ginger, peeled and chopped 1 15 ounce can diced tomatoes 3 tablespoons tomato paste 1/2 lemon 1 tablespoon coriander 1
teaspoon cumin 1/2
teaspoon sea salt 1
teaspoon garam masala 1/4
teaspoon cayenne pepper 1
teaspoon tumeric 2 tablespoons butter Sour cream, garnish
Cilantro, garnish
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.
2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch pieces 1/2 cup plain yogurt (not Greek) 3 cloves garlic, grated into paste on a Microplane 1 (1 - inch) piece fresh ginger, finely chopped 2
teaspoons kosher salt 1
teaspoon ground turmeric 1/2
teaspoon freshly ground black pepper 1
teaspoon whole coriander 1
teaspoon whole fennel 2 tablespoons vegetable oil 1 medium onion, chopped 2 — 3 green chiles, seeded if desired 1
teaspoon garam masala 1/2 cup almond meal (or 1/2 cup cashews, that you will then need to grind into a paste with fennel, coriander, and
cilantro) 1/2 cup
cilantro leaves, finely chopped Ghee rice or chapati, for serving
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
Cauliflower Green Pea Spread (Adapted from Raw Food / Real World) 1 head cauliflower — florets only 1/2 cup cashew or macadamia nuts 1/2 tablespoon
garam masala (a spice blend that can be found at any Indian market) 2
teaspoons chunky chat
masala (a spice blend that can be found at any Indian market) 1/2 tablespoon chopped ginger 2 tablespoons lime juice 1 cup filtered water salt and pepper to taste 1 cup fresh or thawed frozen peas handful of fresh mint or
cilantro — chopped
* 3 Tablespoons vegetable or canola oil * 1 large onion, diced * 2 Jalapeno peppers, seeded and minced * 2 cloves garlic, minced * 1 / 2 - inch piece ginger, peeled and grated * 1
teaspoon garam masala * 1/2
teaspoon turmeric * 1/2
teaspoon cayenne pepper * 1 cup diced tomatoes, drained * 1/2 cup cooking tamarind (also called concentrate and / or paste) * 1-1/2
teaspoons sugar * 1
teaspoon salt * 1-1/2 pounds shrimp, peeled and deveined * 1/4 cup fresh
cilantro leaves, chopped
Sauce: * 2 Tablespoons oil * 1 medium to large yellow onion, chopped * 2
teaspoons finely grated fresh ginger or ginger paste * 7 cloves garlic, minced * 2 Serrano chile peppers, seeded and finely chopped * 1
teaspoon ground cumin * 1
teaspoon ground coriander * 1/2
teaspoon garam masala * 13 ounce can coconut milk (approximately 1-2/3 cups) * 1-1/2 cups packed fresh
cilantro leaves and stems * one or two handfuls baby spinach (optional) * 1
teaspoon salt * 1
teaspoon apple cider vinegar
2 lbs of chicken breast or thighs, skinless & boneless cut into 1» pieces 1 lb of romanesco, chopped into 1» pieces 6 medium onions, thinly sliced 2 cups sweet potato, chopped into 1» pieces 2 1/2 cups of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2» piece of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full - fat coconut milk 1
teaspoon garam masala 1
teaspoon chili powder 1
teaspoon ground coriander 1
teaspoon ground cumin 1 1/2
teaspoon salt, divided 1/2
teaspoon ground turmeric 1/2
teaspoon black pepper 2 bay leaves 1/4
teaspoon ground cloves 2 tablespoons fresh
cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.
Aloo Matar (Potato and Pea Curry) 1 large tomato, or about 3 canned plum tomatoes, chopped 6 garlic cloves, peeled 1 / 2 - inch fresh ginger, peeled 1 - inch piece cinnamon 2 cloves 2 green cardamom pods 3 tablespoons canola oil 1
teaspoon cumin seeds 1/2 medium onion, ends trimmed, cut into thin half moons 2 medium potatoes, peeled and chopped into 1 / 2 - inch cubes 1/2
teaspoon salt 2
teaspoons turmeric 1/4
teaspoon cayenne pepper 1 1/2
teaspoons garam masala 3 cups frozen peas 2 tablespoons cream fresh
cilantro, for garnish