now add 1/4 teaspoon turmeric powder, 1/4 teaspoon red chili powder, 1/2 teaspoon coriander powder, 1/4
teaspoon garam masala powder.
Not exact matches
Add in 4 cloves of minced garlic and 2
teaspoons each of
garam masala and chili
powder.
1 pound mustard greens, trimmed and washed (8 packed cups chopped) 1 pound spinach, trimmed and washed (4 packed cups chopped) 1 large yellow or red onion, peeled and roughly chopped (1 1/2 cups) 1 2 - inch piece ginger, peeled and chopped 10 - 15 cloves garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1 tablespoon coriander
powder 2 tablespoons cornmeal 1 tablespoon coarse sea salt 2 cups water 1
teaspoon garam masala
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.
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.
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 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.)
1 tablespoon extra virgin olive oil 2 medium onions, diced 3 cloves garlic, minced 4 stalks celery, diced 2 large carrots, diced 1 1/2
teaspoons garam masala 1 1/2
teaspoons cumin 1 1/2
teaspoons chili
powder 1
teaspoon red pepper flakes 1/2
teaspoon cardamom salt and pepper, to taste 2 cups dried green lentils 8 cups vegetable stock 1 — 15 ounce can light coconut milk 6 cups torn kale
Now add the
powdered spices — remaining turmeric, red chilli
powder, coriander
powder and 1
teaspoon of
garam masala.
1 tablespoon canola oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tablespoons butter 2
teaspoons lemon juice 1 tablespoon ginger - garlic paste 1
teaspoon garam masala 1
teaspoon chili
powder 1
teaspoon ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half - and - half 1 cup tomato puree 1/4
teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1 tablespoon canola oil 1 lb boneless skinless chicken thighs, cut into bite size pieces 1
teaspoon garam masala 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4 cup water
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
If you don't have all the spices you could use 2
teaspoons each
garam masala and your favorite curry
powder blend.
I used white pepper instead of black and increased a bit, a little less cinnamon and added a
teaspoon of chilli
powder and one of
garam masala.
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
For the Dough: 2 1/2 -3 cups whole - wheat pastry flour 2 cups all - purpose flour 1 Tablespoon baking
powder 1 - 2
teaspoons fine sea salt 1/2 cup cold vegan butter 1/3 cup vegetable shortening 2
teaspoons agave or honey 1/2 — 3/4 cup very cold water For the Filling: 2 cups peeled and cubed red potatoes 2 Tablespoons ghee or coconut oil, plus extra for brushing 1 cup minced onion 1 cup shredded carrot 2 Tablespoons curry
powder 2
teaspoons garam masala 1
teaspoon red chili flakes (optional) 3/4 cup fresh green peas 1/3 cup coconut milk
For 1
teaspoon Curry
Powder = 1/2 tsp Haldi, 1/4 tsp garam masala, 1/4 tsp jeera p
Powder = 1/2 tsp Haldi, 1/4 tsp
garam masala, 1/4 tsp jeera
powderpowder.
For marinade: 1 small yellow onion 1
teaspoon of
garam masala (or curry
powder) 1 tablespoon spoon of grated fresh ginger 1 jalapeno, deseeded and chopped 2 cloves garlic 1/2
teaspoon of tumeric
powder 1
teaspoon of cumin
powder
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.
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