350 gm chicken 1/2 lime 2
teaspoons ginger garlic paste 1/2 teaspoon turmeric powder 3/4 teaspoon salt 2 teaspoons whole black pepper 2 teaspoons cumin seeds 2 cloves 1 one - inch piece cinnamon 2 tablespoons oil 10 curry leaves 2 medium onion, sliced
Not exact matches
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves
garlic, chopped 4 bay leaves, crushed 1 3 - inch piece
ginger, peeled and chopped 1/3 cup fresh thyme 1
teaspoon freshly ground nutmeg 1
teaspoon freshly ground cinnamon 1
teaspoon salt (or more, to taste) 1 tablespoon freshly ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice Water
4 green onions, chopped, white part only 4 cloves
garlic, minced 1
teaspoon peeled and minced fresh
ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2
teaspoons dark brown sugar 1/4
teaspoon ground cumin 1 tablespoon lime juice 1
teaspoon prepared prawn paste (blacan) 1
teaspoon tamarind paste 2 cups crunchy peanut butter 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
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1
teaspoon salt 2
teaspoons sugar 1
teaspoon tamarind concentrate 1
teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute
ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves
garlic, peeled 1 tablespoon brown sugar 1/2
teaspoon salt 1/2
teaspoon freshly ground black pepper 2
teaspoons soy sauce 6 cups coconut milk, recipe here
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves
garlic 2
teaspoons chopped
ginger 1
teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4
teaspoon ground cardamom 1/8 cup chopped cilantro
Prepare the marinade by mixing 2 tablespoons coconut aminos, 1 tablespoon sesame oil, fish sauce (if using),
ginger, and 1/2
teaspoon garlic in bowl.
Specifically, that's 1/2
teaspoon each of salt,
garlic powder, and ground
ginger, and 1
teaspoon of paprika.
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
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves
garlic, unpeeled 1 — 2 tablespoons olive oil 1/2
teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1
teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced
ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2
teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 tablespoon dark sesame oil 1 3.5 lb bone in pork shoulder (Boston butt), trimmed 1/2
teaspoon kosher salt 1 tablespoon peeled fresh
ginger 6 cloves
garlic, minced 2 cups cherry cola 1/2 cup of hoisin sauce (click here for a recipe to make your own!)
3 + tablespoons ghee or clarified butter 2 medium yellow onions, chopped 1 tablespoon black mustard seeds 2 medium cloves
garlic, chopped 1 thumb peeled
ginger, grated scant 1
teaspoon crushed red pepper flakes 1
teaspoon cumin seeds, crushed 1
teaspoon coriander seeds, crushed 1
teaspoon ground turmeric 1/2
teaspoon fine grain salt 1 28 - ounce can crushed tomatoes 1 tablespoons garam masala
3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled
ginger 1 large
garlic clove, minced 1 1/2
teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves
garlic, minced 1 inch chunk of peeled
ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3
teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of
garlic, minced 2 tablespoons grated fresh
ginger 3 cups reduced - sodium vegetable broth 1
teaspoon ground coriander 1
teaspoon ground cumin 1
teaspoon cinnamon salt and pepper, to taste 2
teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro
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
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2
teaspoon granulated
garlic,
garlic powder or 1 large
garlic clove, minced 1/2
teaspoon onion powder or 1/4 cup onion, minced 1
teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2
teaspoons extra virgin olive oil 1/8
teaspoon ground
ginger 1/8
teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, chopped
For the Sloppy Joe: 1 tablespoon plus 1
teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves
garlic, minced 1 tablespoon minced fresh
ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2
teaspoon salt 1/2
teaspoon allspice 1/2
teaspoon crushed red pepper flakes 1/8
teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2
teaspoons yellow mustard
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.
1/4 cup rice vinegar 1/4 cup olive oil 3 tablespoons mayonnaise 2 tablespoons light soy sauce 2 tablespoons finely chopped fresh
ginger 1
teaspoon minced
garlic 2 drops Asian sesame oil
Stir in the
garlic, 2
teaspoons ginger, 3/4
teaspoon turmeric and 1/8
teaspoon crushed red pepper, and cook for 1 minute.
1
teaspoon ginger paste 2
teaspoons minced fresh
garlic 2 tablespoons fresh lemon juice (about 1/2 lemon) 3 tablespoons honey or agave syrup or maple syrup 6 tablespoons tamari 2 tablespoons rice vinegar (or apple cider vinegar) 1/2
teaspoon dijon mustard 1/8
teaspoon red pepper flakes 1
teaspoon sesame oil 1/4
teaspoon corn starch
2 — 1/2 pounds of chicken 3/4 cup soy sauce 3 tablespoons brown sugar 2 tablespoons water or chicken stock 1/2
teaspoon ground
ginger 1/2
teaspoon garlic powder
Finely chop the 2 cloves
garlic and 2
teaspoons ginger.
1/2 cup peanut butter 1/4 cup rice vinegar 1 tablespoon maple syrup 2
teaspoons soy sauce 2
teaspoons fish sauce 1 tablespoon minced fresh
ginger 1 clove
garlic, minced or pressed zest of 1 lime juice of 1 lime 1 tablespoon sesame oil 1 tablespoon brown sugar or palm sugar 1/4 cup cilantro
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1
teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh
ginger root 1 Tablespoon minced
garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2
teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
1/4 cup soy sauce 1
teaspoon sesame oil 2 tablespoons honey 1 - 2
teaspoons Sriracha (or other hot sauce) 3 slices fresh
ginger root 2 cloves
garlic, crushed
1 tablespoon toasted sesame oil (regular vegetable oil will do, too) 1 red onion, thinly sliced 1 red bell pepper, thinly sliced Big pinch salt 3 cloves
garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced
ginger 1/2
teaspoon crushed red pepper flakes 2 star anise 1/4
teaspoon ground cinnamon 1 oz dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato Fresh black pepper
Add about 2 tablespoons of soy sauce (I use Ponzu for its lemony flavor), 1/2
teaspoon of
ginger -
garlic paste, 1/4 cup of hoisin sauce, 1/2 cup of creamy peanut butter and a drizzle of toasted sesame oil.
4 tablespoons olive oil 16 ounces sliced mushrooms 3
garlic cloves, minced 1/2
teaspoon freshly grated
ginger 2 large eggs, lightly beaten 1 1/2 cups cooked + cooled brown rice 2 1/2 tablespoons low sodium soy sauce 1 tablespoon toasted sesame oil 2
teaspoons toasted sesame seeds 4 green onions, thinly sliced
Chopped Basil: 1 cube = 1
teaspoon Chopped Cilantro: 1 cube = 1
teaspoon Crushed
Garlic: 1 cube = 1 garlic clove Sautéed Glazed Onions: 1 tray = 3 chopped onions (since there are 10 cubes, I equate one cube for 1/3 of a medium onion) Crushed Ginger: 1 cube = 1 te
Garlic: 1 cube = 1
garlic clove Sautéed Glazed Onions: 1 tray = 3 chopped onions (since there are 10 cubes, I equate one cube for 1/3 of a medium onion) Crushed Ginger: 1 cube = 1 te
garlic clove Sautéed Glazed Onions: 1 tray = 3 chopped onions (since there are 10 cubes, I equate one cube for 1/3 of a medium onion) Crushed
Ginger: 1 cube = 1
teaspoon
If using powdered
garlic /
ginger mix, add a
teaspoon of water and mix well, if using fresh, grind both into a paste.
1.1 lbs (500g) of fresh spinach 2 1/4 cups (56 cl) of vegetable stock 2 1/4 cups (56 cl) of coconut milk 2
garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive oil 2
teaspoons of cumin powder 1/2
teaspoon of turmeric powder 1/2
teaspoon of grated
ginger 4 tablespoons of grated coconut for decoration Salt
* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4
garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1
teaspoons ground cumin * 2
teaspoons ground cinnamon * 1 1/2
teaspoons ground tumeric * 2
teaspoons paprika * 2
teaspoons ground
ginger
In a small bowl, combine the
garlic powder,
ginger, thyme and 1/4
teaspoon pepper.
1 tablespoon olive oil 1 medium white onion, roughly chopped 1 tablespoon minced fresh
ginger 1
garlic clove, minced 1/2
teaspoon cumin 1
teaspoon kosher salt 1-1/2 pounds carrots, peeled and roughly chopped 4 cups vegetable stock Chopped fresh chives and scallions for serving
2 tablespoons red palm oil 1 large yellow onion, diced 1 apple, peeled, cored, and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1 tablespoon peeled and grated fresh
ginger 1 1/2 tablespoons fish sauce 1/4
teaspoon ground mace 1 clove
garlic, crushed 1
teaspoon ground turmeric Pinch of ground cinnamon
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2
teaspoon granulated
garlic or
garlic powder 1/2
teaspoon onion powder 1
teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2
teaspoons extra virgin olive oil 1/8
teaspoon ground
ginger 1/8
teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsley
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
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
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
1/2 cup ketchup 1 tablespoon orange juice 2
teaspoons fresh
ginger root, peeled and minced 1 clove
garlic, minced 2
teaspoons dark blackstrap molasses 1
teaspoon balsamic vinegar 1
teaspoon gluten - free soy sauce 1/2 lime, juiced - Salt and pepper, to taste
Ingredients 1 lb ground lamb 2 tablespoons fresh Thyme Olive oil for drizzling 4 cups beet greens (including the stems) 4 large cloves
garlic minced 1 medium onion diced finely 1
teaspoon cinnamon 1
teaspoon ginger 1/4
teaspoon clove 1/4 tsp salt
FOR THE CHICKEN 1/2
teaspoon ground cumin 1/2
teaspoon ground coriander 1/4
teaspoon cayenne pepper 1
teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium
garlic cloves, minced 1 tablespoon grated fresh
ginger
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
What's in it: 2 tablespoons coconut oil 1 onion (yellow or vidalia), chopped 1 - 2
teaspoons (depending on preference) grated fresh
ginger 4
garlic cloves, minced 3 cups low sodium vegetable broth 1 butternut squash, peeled and cubed (about 5 cups) 1 14 - oz can light coconut milk 1/4 cup red curry paste 1/4 tsp.
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh
ginger 3
garlic cloves, finely chopped 1
teaspoon ground cumin 1/2
teaspoon ground coriander 1
teaspoon turmeric 1
teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
Broth: 2 tablespoons whole coriander seeds 1 tablespoon peanut oil (or canola oil) 2 inch nub
ginger, thinly sliced (no need to peel) 6 cloves
garlic, smashed 1 large white onion, roughly chopped 3 tablespoons sliced lemongrass 1
teaspoon salt 4 cups vegetable broth (or equivalent bullion) 6 cups water Juice of one lime
pomegranate
ginger vinaigrette 1/3 cup pomegranate juice 1/4 cup apple cider vinegar 1/2
teaspoon freshly grated
ginger 1
garlic clove, freshly grated 1/4
teaspoon salt 1/4
teaspoon pepper 1/3 cup olive oil
Once the oil was hot, I sauteed a diced onion, two tablespoons of chopped cilantro, about an inch of sliced lemongrass, two cloves of minced
garlic, and one
teaspoon each of turmeric, curry,
ginger powder, and cumin.