1 tablespoon coconut oil 1 yellow onion, diced Pinch of salt 8 carrots, peeled and chopped into 1 / 2 - inch chunks 1 sweet potato, peeled and cut into1 / 2 - inch cubes 3 cups vegetable stock 2 tablespoons green or red curry paste 2
teaspoons yellow curry powder Salt and black pepper, freshly ground (to taste) Juice of 1 lime 14 - ounce can of coconut milk Toasted cashew bits, to garnish Cilantro, to garnish
ingredients SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2
teaspoons yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste)
Not exact matches
1/2 cup sunflower kernels 4 cups unsweetened almond milk 3
teaspoons curry powder 1.5 cups chopped
yellow onion (Kath would hate this recipe!)
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 tablespoon unsalted butter 2 tablespoons extra virgin olive oil 1 medium
yellow onion, peeled and chopped 1
teaspoon whole cumin seeds 1
teaspoon curry powder 1/4
teaspoon turmeric scant 1/2
teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup water splash of cream or a dollop of creme fraiche
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.)
Ingredients - 2 tablespoon olive oil - 1 green bell pepper, seeded, and chopped - 1 medium
yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1 tablespoon
curry powder - 1
teaspoon sweet paprika - 1/2
teaspoon ground ginger - 1
teaspoon sugar or honey - 1 tablespoon of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or parsley for topping
3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1
yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons
curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2
teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2
teaspoons curry powder 1
teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2
teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4
teaspoon curry powder 1/4
teaspoon turmeric 1/4
teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1
yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
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)
1 small bunch mint (about 6 sprigs) About 2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons
curry powder (SoupAddict used a combo of madras and
yellow curry) 1/2
teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted dry Salt, freshly ground black pepper 3/4 cup water 2
teaspoons honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such as Gala or Honeycrisp, peeled, cored and diced
1 tablespoon vegetable oil 2
teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red
curry paste 1 tablespoon freshly grated ginger 1/2
teaspoon ground coriander 400g tin coconut milk 1 heaped
teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and
yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
1 1b Brussels sprouts, trimmed and halved 1 medium kabocha squash, cut into 1/2 inch cubes (600g) 1 cup fresh cranberries 1 apple, chopped (optional, but good, I used a Granny Smith) 1 medium
yellow onion, chopped 1 tbsp extra virgin coconut oil 1.5 tbsp balsamic vinegar 1/2
teaspoon curry powder (I used Penzey's sweet blend) sugar, to taste (I didn't add anything) salt and fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)
* 2 ripe avocados, cut in half and pits removed * juice of 1/2 lime * 1/2
teaspoon fine sea salt * 1/2 cup chopped cilantro * 1 tablespoon organic, extra virgin coconut oil * 1
teaspoon black mustard seeds * 1/2
teaspoon fennel seeds * 1/2
teaspoon cumin seeds * 1/2 medium
yellow onion, minced * 2 cloves garlic, minced * 1/2
teaspoon curry powder * 1 tablespoon minced jalapeno chile (or more to taste) * 1 medium tomato, chopped
2 tablespoons butter 1 pound ground beef 1 large onion, finely sliced 2 tablespoons Cape Malay
curry paste (see recipe above) or
yellow curry powder 3 tablespoons apricot preserves 1/2 cup golden raisins 1 tablespoon vinegar Salt and white pepper to taste 2 slices dense white high - quality bread 1 cup milk, divided 3 eggs 1/4
teaspoon ground nutmeg Lemon leaves for decoration (optional)
Marinade: 1/4 cup canola oil 1 onion, finely chopped 3 cloves garlic, crushed 2 tablespoons Cape Malay
Curry paste (see recipe above) or
yellow curry powder 1
teaspoon turmeric 1 tablespoon brown sugar 1 cups chicken or vegetable broth 2 tablespoons lemon juice Salt and white pepper to taste
2 lbs boneless, skinless chicken thighs, in 1» pieces 1 tablespoon
curry powder 1 tablespoon minced ginger 2 cloves garlic minced 1/2 cup small diced
yellow onion 2 tablespoons peanut oil 1 stalk lemongrass, sliced diagonally in 2» lengths 2 Kaffir lime leaves (optional) 1 can (14 ounces) coconut milk 1 red bell pepper, sliced 1
yellow bell pepper, sliced 1 jalapeño, seeded and minced 1/2 cup rough chopped cilantro 1/2 cup toasted peanuts 1 cup thai basil leaves, whole 2
teaspoons fish sauce lime wedges
1 pound green beans, trimmed 1/3 cup dried cherries 1 tablespoon safflower oil 2 garlic cloves 1/2 medium
yellow onion 3 bay leaves 1/3 cup white wine 1/2
teaspoon paprika 1
teaspoon cumin 1
teaspoon coriander 1/2
teaspoon curry powder 1/2
teaspoon salt 1/2
teaspoon crushed red pepper flakes 6 ounces firm tofu 1 tablespoon butter 1/3 cup yogurt, preferably sheep's milk 1/4 cup almonds, toasted and sliced one handful cilantro salt and pepper to taste
One large handful of freshly washed and dried trimmed cilantro leaves 1/4 of a red onion, finely sliced 2 spring onions, bottoms trimmed and sliced on a diagonal 2 tablespoons of olive oil + extra for the soup 3 tablespoons of fresh lime juice 1/2
teaspoon of salt 1 cup of a
yellow onion, diced 2 tablespoon of
curry powder 4 cloves of garlic, minced 8 cups of vegetable stock (I used low sodium) 1 cup of lentils (I used an autumn mixture of orange and
yellow)
2 tablespoons coconut oil, divided 3 pounds beef stew meat, trimmed of fat 1 medium
yellow onion, thinly sliced 2 cloves garlic, minced 2
teaspoons peeled and minced fresh ginger 1 (13.5 - ounce) can full - fat coconut milk 1/3 cup tomato paste 1/2 cup red
curry paste 2 tablespoons fish sauce 2
teaspoons fresh lime juice 2
teaspoons sea salt 2 cups broccoli florets 2 cups julienned carrots 1 cup peeled and julienned jicama Fresh cilantro
1 kabocha squash 1 large sweet potato 1
yellow onion, minced 2 cloves garlic, minced 4 cups of vegetable broth 1
teaspoon of
curry powder 1/2
teaspoon of cumin 1/4
teaspoon of cinnamon 1
teaspoon of butter or coconut oil Salt / pepper to taste Dash of cayenne pepper Zest and juice of 1 lemon
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
* 1/4 cup oil * 1 medium
yellow onion, finely chopped * 4 cloves garlic, minced * 2
teaspoons finely minced or grated fresh ginger * 1 Tablespoon
curry powder * 3 cans (6 ounces each) tuna, drained * 1/2 Serrano chile pepper, finely sliced * salt * pepper * 1/2 cup chopped cilantro leaves * mayonnaise (optional)
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 head cauliflower, cut into florets (see note below) * 1 clove garlic, peeled and minced * 2 tablespoons olive oil * salt * 2 Tablespoons butter (or olive oil if you'd like this to be vegan and / or dairy - free) * 3
yellow onions, chopped * 1 Tablespoon
curry powder * 1/4
teaspoon cayenne pepper * 3 cups water * 3 cups chicken or vegetable broth * 1-1/2
teaspoons apple cider vinegar * 1/4 cup chopped fresh cilantro leaves * ground black pepper
* 2 Tablespoons oil * 1 medium
yellow onion, diced * 2 cloves garlic, minced * 1 pound boneless chicken, cut into strips or large chunks * 3 cups thin eggplant slices, no larger than about 1-1/4» in diameter (about 1 small Italian eggplant or one large Japanese eggplant) * 1/4 cup green
curry paste (I typically use Mae Ploy) * 1 cup coconut milk * 1 cup chicken broth * 1-1/2
teaspoons fish sauce * 1
teaspoon regular or palm sugar * 1 stalk lemongrass, bruised and cut into several inch pieces * 4 - 5 Kaffir lime leaves * 1 cup bamboo shoots, well rinsed (make sure to buy the matchstick shoots rather than the bamboo tips) * 1/4 cup roughly chopped Thai basil leaves
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
, peeled and cubed 1 cup red lentils 1 quart chicken or vegetable stock 1 medium - size
yellow onion, chopped 1 (15 - ounce) can diced tomatoes 1 tablespoon fresh ginger, minced 2 cloves garlic, minced 2
teaspoons curry powder 1
teaspoon salt 1 tablespoon extra-virgin olive oil 1/4
teaspoon cayenne (or to taste) Cilantro to garnish