Not exact matches
10 dried small
hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2
teaspoon turmeric
powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1
teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4
curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here
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.
1 medium onion, chopped 4 cloves garlic, minced 1 tablespoon olive oil 1 cup
hot water 1/2
teaspoon curry powder 1 tablespoon fresh ginger, grated 1 cup natural peanut butter (or other nut butter; try cashew!)
8 cups popped organic popcorn, warm 3 tablespoons butter 2
teaspoons curry powder or
hot curry powder 1/2
teaspoon kosher salt 1/2
teaspoon sugar 1/2 cup toasted coconut, golden raisins and / or sliced almonds, optional
2
teaspoons curry powder 1
teaspoon chili
powder 1/2
teaspoon each black pepper, cinnamon, and allspice 2 tablespoons (28 ml)
hot sauce (I used sriracha) 1/3 cup (27 g) cocoa
powder (use raw for a fattier, brighter flavor)(I used raw cocoa
powder) 1/4 cup (60 ml) tamari 1/3 cup (80 ml) vegetable broth 2 to 3 crushed garlic cloves 1 tablespoon (21 g) agave nectar 2 tablespoons (28 ml) olive oil 1 tablespoon (15 ml) lemon juice or balsamic vinegar 2 tablespoons (32 g) hoisin or plum sauce, tamarind, or a similar sauce (I used tamarind concentrate) 1/2
teaspoon salt, or to taste 1/2
teaspoon ground oregano
1 shallot, chopped 1/2
teaspoon mustard seeds (optional) 1 yellow squash, chopped 1/2 red bell pepper, chopped 1 large tomato, chopped Pinch or two
hot curry powder to taste (I used Penzy's)
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
1 cup black beans 1 bay leaf 4 tablespoons vegetable oil 1/4
teaspoon ground cumin, or to taste 1/4
teaspoon dried oregano, or to taste 1 clove garlic Pinch
curry powder Pepper and salt to taste 1/2 cup chopped onion 1/3 cup chopped red bell pepper 1 tablespoon Worcestershire sauce 1
teaspoon Lea & Perrins steak sauce Few drops Tabasco or other Louisiana
hot sauce 1 1/2 cups cooked rice
3 tablespoons store - bought
curry powder 3 tablespoons
hot chilli
powder 1
teaspoon cayenne pepper 1
teaspoon garlic
powder 1
teaspoon ginger
powder
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)
Ingredients: 3/4 cup plain yogurt 2
teaspoons curry powder 1
teaspoon lemon juice 1/2
teaspoon honey 1/4
teaspoon black pepper 1/8
teaspoon hot pepper sauce
3/4 cup plain yogurt 2
teaspoons curry powder 1
teaspoon lemon juice 1/2
teaspoon honey 1/4
teaspoon black pepper 1/8
teaspoon hot pepper sauce
2
teaspoons olive oil 1 clove garlic, chopped 1/2 cup orange marmalade 1 cup orange juice 1
teaspoon Dijon mustard 1
teaspoon dried tarragon 1/4
teaspoon curry powder 1 tablespoon ground dry roasted peanuts 2 tablespoons Scotch bonnet or habanero
hot sauce 1/4
teaspoon freshly ground black pepper 2 thick fish steaks, such as shark or tuna
2 lb acorn squash 1/4 cup butter 1/4 cup diced shallots 1 cup diced celery 1 cup diced carrots 1
teaspoon freshly minced garlic 3 cups peeled and diced sweet potato 2 cups frozen corn kernels 4 cups chicken stock 2 cups cashew milk 2
teaspoons hot madras
curry powder 1
teaspoon salt Crumbled, precooked bacon (optional)
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