1 can (28oz) no salt added diced tomatoes, drain the liquid and use as required 1/4 cup diced onion, red onion or green onion... raw or sauteed 1 or 2 cloves chopped garlic 1
tsp cumin coriander to taste 1 diced jalapeño fresh or jarred, or even a chipotle pepper juice of 1 lime, or more
Not exact matches
2
tsp cumin seeds (optional) 1 bunch (20 g / 1 cup) fresh parsley 1 bunch (20 g / 1 cup) fresh
coriander / cilantro 1/3 cup / 80 ml olive oil 1/2 lemon, juice 1 tiny clove garlic 2
tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea salt
2 large onions Oil for frying — I use a
tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1
tsp cumin — seeds or powder 1/2
tsp coriander powder 1/2
tsp smoked paprika 1/2 -1
tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh
coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
In a large bowl, whisk the yogurt, lemon juice, ginger, garlic, turmeric,
coriander,
cumin, garam masala, 1/2
tsp.
-- 1/2 cup grated raw mangoes - 2 tbsp chopped garlic - 1/4 cup thinly sliced onions - 1/2 cup besan (bengal gram flour)- 1 tbsp chopped green chili - 2 tbsp finely chopped
coriander leaves - 1 egg - 1
tsp turmeric Pwd - 1
tsp cumin - 1
tsp baking Pwd - Salt to taste - Oil to fry
1
tsp black peppercorns 1
tsp coriander seeds 1 small cinnamon stick 1/2
tsp cloves 1/2
tsp ground allspice 2
tsp cumin seeds 1
tsp ground cardamom 1/2 whole nutmeg, finely grated
I doubled the turmeric and added a couple of
tsp of
cumin and
coriander.
In a small bowl, combine the garlic, ginger, turmeric, garam masala,
coriander,
cumin, and 1/2
tsp sea salt.
Here is my recipe (Makes enough for two soup sessions) 1
tsp cardamom seeds 1
tsp fenugreek seeds 2
tsp coriander seeds 1
tsp cumin seeds 1/2
tsp oregano seeds or oregano powder 1/2
tsp dried ginger powder 1/2
tsp turmeric powder 2 dried red chillies
Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced 1 tbs olive oil 1 avocado 1 tbs lemon juice Pinch of
cumin 2
tsp olive oil 1/2 cup feta (cubed) Extra olive oil for drizzling
Coriander or flat leaf parsley to serve In a small frying pan place olive oil and fry garlic til golden.
1 sm onion, quartered 5 cloves garlic 1/2» piece ginger, peeled 1/2 c low fat plain Greek - style yogurt 3/4
tsp ground
coriander 3/4
tsp ground
cumin 1/2
tsp ground allspice 1/2
tsp ground cinnamon 1/2
tsp ground turmeric 1/4
tsp freshly ground black pepper 1/4
tsp ground red pepper 8 skinless, bone in chicken thighs (about 3 lb) 1/2
tsp salt
2 tbs olive oil 1 large shallot, peeled and minced 1 garlic clove, peeled and minced 1 lb (450 g) carrots, peeled and diced 2 Gala apples, peeled, cored and diced 3 sprigs thyme leaves 3/4
tsp salt 1/2
tsp ground
cumin 1/2
tsp ground
coriander 1/8 to 1/4
tsp piment d'Espelette 2 3/4 cups chicken stock 1/2 cup unsweetened coconut milk
1/3 c med bulgur 1/3 lb ground lamb 1/3 lb ground 95 % lean beef 1/2 med onion, grated 4 cloves garlic, minced 1/4 c finely chopped mint 1 1/2
tsp red curry paste 3/4
tsp ground
cumin 1/2
tsp ground allspice 1/4
tsp ground
coriander 1/2 med cucumber, grated and spun dry in salad spinner (about 1/2 cup) 1/3 c low fat plain greek style yogurt 1/4
tsp freshly ground black pepper 12 lg lettuce leaves 1 med tomato, chopped (about 1/2 cup)
Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1
tsp cumin 1/2
tsp sea salt 1/4
tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt
Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce
For the marinade: 1 cup vege stock 2 tbsp rice wine vinegar 3 tbsp tamari 3
tsp fresh ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry powder 1/4
tsp cumin pinch of ground
coriander
Spice Blend 2
tsp ground
cumin 2 teaspoons hungarian paprika 1 teaspoon ground fenugreek 1/2 teaspoon dried thyme 1/4 teaspoon ground cardomom 1/4 teaspoon ground
coriander 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves 1/8 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 1/2 teaspoon salt (or more to taste)
Ingredients Fish 500 gm Black
cumin (Shahi Zeera) 1/2 tsp Cumin seeds (Zeera) 1/2 tsp Dessicated Coconut 2 tbsp (Khopra powder) Poppy seeds 1 tsp Yogurt 1/2 cup Coriander powder (Dhaniy
cumin (Shahi Zeera) 1/2
tsp Cumin seeds (Zeera) 1/2 tsp Dessicated Coconut 2 tbsp (Khopra powder) Poppy seeds 1 tsp Yogurt 1/2 cup Coriander powder (Dhaniy
Cumin seeds (Zeera) 1/2
tsp Dessicated Coconut 2 tbsp (Khopra powder) Poppy seeds 1
tsp Yogurt 1/2 cup
Coriander powder (Dhaniya)...
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest of half a lemon — Half a
tsp each of paprika,
cumin, tumeric, chilli powder, ground
coriander, garlic powder — 2 tbsp fresh mint, chopped — A pinch of sea salt and black pepper
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground
cumin 1
tsp dried oregano 1
tsp ground
coriander 2
tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
Nacho Cheeze 1 cup of cashews, soaked for at least 4 hours 1 small bell pepper (red or orange) 1/4 cup of nutritional yeast 1/2
tsp each of garlic powder, chili powder, dried
cumin, dried
coriander and paprika salt & pepper to taste Put all of the ingredients in a blender and blend it up until creamy.
I would try 1
tsp cumin, more garlic maybe some paprika and
coriander to balance it out.
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2
tsp cinnamon 1 heaped
tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1
tsp ground
coriander 1/4
tsp ground fennel seeds 1/8
tsp ground cloves 1/2
tsp ground
cumin 1 heaped
tsp garam masala 1/8
tsp grated nutmeg 1/4 - 1/2
tsp hot chilli flakes, adjust to taste about 1/2
tsp fine sea salt, adjust to taste 1 - 2
tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste
coriander leaves for serving
1 lb chicken breasts / thighs, cut into 1 inch cubes 3/4 cup yoghurt (full / lowfat) 1 tbsp ginger, minced 2 cloves garlic, minced 1/2
tsp cumin powder 1
tsp coriander powder 1/2
tsp garam masala pinch (or more) of red chilli powder (optional) pinch of red food coloring (optional) salt and pepper to taste
of
cumin and only used 1
tsp coriander.
Dash of Red Boat Fish Sauce 1 Tbsp
cumin powder 1
tsp coriander powder 2
tsp black pepper powder 1/2
tsp chili powder 2
tsp salt 1/2 cup chopped onions 3 big carrots — sliced diagonally
(Meat Topping) 2 tbsp olive oil 3 medium onions, finely chopped 1 1/2 lbs lean ground lamb or beef 2 large tomatoes, peeled seeded, chopped, and drained 3 tbsp tomato paste 1/3 cup finely chopped flat - leaf parsley 2 tbsp finely chopped mint 1/4 cup pine nuts, lightly toasted 1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice to by two - thirds) 1 tbsp freshly squeezed lemon juice 1 1/2
tsp mixed spices (2 parts allspice, 1 part cinnamon,
coriander, cloves, and
cumin) salt, pepper, and red pepper to taste
Ingredients: 2 lbs grass - fed beef tongue 3 cups water 1 - 2 Tbsp Red Boat Fish Sauce 4 garlic cloves 2 ″ galangal root (or subbed with ginger root) 1
tsp salt 1
tsp turmeric powder 1
tsp coriander powder 1
tsp cumin powder 1
tsp aleppo chili pepper 1
tsp cloves powder 1
tsp black pepper powder 1 Tbsp coconut oil 1/2... Read more →
2 tbsp of olive oil or oil of preference 5 boneless chicken thighs cut into strips (or 3 chicken breasts) 1 medium onion sliced 1/2 medium red bell pepper sliced 1/2 medium green bell pepper sliced 2
tsp of garlic powder 1
tsp of
cumin 1/2
tsp of
coriander 1
tsp of cayenne pepper (optional) 2 Roma tomatoes cut in 4 2 oz of water or broth (chicken, vegetable, beef or bone) Salt and pepper to taste
2 tbsp of lard, coconut oil, or tallow 2 medium onions, chopped 3 slices of bacon, chopped (optional) 4 garlic cloves, minced 1 pound of ground meat, I used organic ground chicken 1 teaspoon ground
coriander 2 - 3 teaspoons ground
cumin 1
tsp of smoked paprika 3 cups of crushed tomatoes or plain roasted tomatoes, if using my homemade recipe, avoid the spices 3 cups of chopped vegetables.
Nacho Cheeze 1 cup of cashews, soaked for at least 4 hours 1 small bell pepper (red or orange) 1/4 cup of nutritional yeast 1/2
tsp each of garlic powder, chili powder, dried
cumin, dried
coriander and paprika salt & pepper to taste
«Almost Meatless» Albondigas 1/2 cup steel - cut oatmeal 1/2 cup loosely packed fresh cilantro leaves, chopped plus more for garnish 4 cloves garlic, minced 1 chipotle in adobo sauce, finely chopped 4 teaspoons ground
cumin 2 teaspoons ground
coriander Kosher salt and freshly ground black pepper 1/2 lb ground lamb 2
tsp olive oil 1 small onion, cut into 1 / 4 - inch dice (about 1 cup) 1 28 - oz can crushed tomatoes 1 cup water Juice from 1 lime
Whisk in
coriander,
cumin, paprika, cinnamon, ginger, 1 3/4
tsp.
Javanese Chicken Soup -------------- 2 tbsp peanut oil 1/2 lb boneless chicken breast, diced 1 yellow onion, diced 2 large cloves garlic, minced 1 tbsp ginger root, minced 4 cups chicken broth 1 cup snow peas 1
tsp ground
cumin 1
tsp ground
coriander 1/4 cup canned light coconut milk 1/4 cup chunky peanut butter 1/4 cup kecap manis Juice of 2 limes 2
tsp sambal 2 whole scallions, chopped 1.75 oz cellophane noodles
Using a food processor or a mortal smash garlic, ginger,
cumin,
coriander seeds, turmeric, 1/2
tsp paprika, curry, chili, salt and pepper together.
Ingredients: 2 cans organic chick peas drained and washed 1 clove garlic 1/4 cup tapioca flour Celtic Sea Salt to taste Pepper to taste 1/2 - 1 1/2
tsp Cayanne Pepper depending how hot you want it 1
tsp Cumin 1/2
tsp Coriander 1
tsp Parsley Water Directions: Add all ingredients except water into the food -LSB-...]
Turn heat down to medium - low and add the
coriander,
cumin, and 1
tsp of garam masala (reserving the remaining
tsp for the okra).
1 tbsp ground
cumin 1 tbsp ground
coriander 2
tsp paprika 1
tsp turmeric 1/2
tsp garlic powder 1/2
tsp allspice 1/4
tsp ground cinnamon 1/4
tsp black pepper salt, to taste
2 lb yukon gold potatoes 1 medium white onion, grated 2 eggs 1/2 cup parsley, chopped 1/2 cup cilantro, chopped 2 cloves garlic 1
tsp coriander 2
tsp cumin 1 1/2
tsp kosher salt 1/4
tsp black pepper 1 - 2 tablespoons garbanzo bean flour (see note) canola oil, for frying
Here is the recipe: 1 can chickpeas, rinsed and drained 1 medium sweet potato, peeled, and diced, 1 tablespoon olive oil salt, pepper, to taste 2
tsp ground
cumin 1/2 medium red onion, diced 2 - 4 cloves garlic minced large handful parsley, chopped 1 lemon, zested 1/2 a lemon, juiced 1
tsp ground
coriander 1
tsp crushed red pepper flakes (or chili) powder 1/2
tsp cayenne pepper 2 - 3 tbsp toasted sesame seeds Instructions
270g tahini (hulled) 4 tbsp orange juice (or lemon) 1/2
tsp each ground
cumin,
coriander and ginger 100 ml ice cold water
1 tbsp olive oil 1 yellow onion, diced 1 clove garlic, minced 1 tbsp red curry paste 1
tsp curry powder 1/2
tsp tumeric 1/2
tsp coriander 1/2
tsp cumin 1 butternut squash, peeled and cut in 1 ″ chunks 1 can garbanzo beans (no salt added) 8 oz.
olive oil 1 level
tsp ground
cumin 1 level
tsp ground
coriander 1⁄2
tsp chilli powder 1 ciabatta loaf 1 ripe avocado 1 lime salt and pepper fresh chopped
coriander Method In a medium size bowl mix together 2 tbsp.
Ingredients: 1 tbsp virgin coconut oil 2 cloves garlic, minced 1 onion, cut into crescents 1/2 tbsp turmeric 1/2 tbsp
cumin 1 tbsp
coriander 1/2
tsp onion powder 1 small butternut squash, peeled and diced small 2 stalks celery, chopped 4 green onions, chopped 2 cups kale, torn and roughly chopped 1 cup water 1
tsp salt 2 chicken breasts, cooked and cut into pieces 1 can full fat coconut milk
1 can chickpeas, drained 2 - 3 cloves garlic 2T lemon juice 3T tahini 1T curry powder 1
tsp cumin seed, or 1/2
tsp ground
cumin 1/2
tsp turmeric 1/4
tsp ground
coriander 1/8
tsp cayenne pepper, optional Salt to taste
olive oil 1 medium onion, diced 3 cloves garlic 1 large sweet potato, diced small (skin on or off) 3 cups Hillshire Farm Smoked Sausage, sliced into 1» rounds or cubes 1 (19oz) can chickpeas (optional) 1
tsp paprika (sweet or smoked) 1/2
tsp ground
coriander 1
tsp chipotle powder 1/2
tsp ground
cumin 1/2
tsp salt (more if needed) 6 cups low - sodium chicken stock 4 cups kale or spinach feta or goat cheese, to garnish (optional) fresh ground pepper, to garnish
1 cup short grain brown rice 1 cup split mung dal, soaked overnight 1/2 cup Ancient Organics Ghee 1» piece of fresh ginger, minced 2
tsp whole black peppercorns 1/2
tsp whole
coriander seeds 1
tsp whole
cumin seeds 1/2 cup raw cashew nuts 1/4 cup shredded coconut
2
tsp of yellow mustard seeds 3
tsp fennel seeds 3
tsp coriander seeds 2
tsp of
cumin seeds (or 1
tsp ground) 4 cloves of garlic, crushed 1 medium onion, chopped Pinch salt 2
tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2 red capsicums, roasted, peeled, and seeded Freshly ground pepper, to taste
In a small mixing bowl whisk together chili powders,
cumin, paprika,
coriander, 1 1/2
tsp salt and 1/2
tsp pepper, set aside.
Spiced lamb and herby quinoa crumble 500g lean British lamb mince1 tbsp light olive oil1 red onion, chopped2 tbsp plain flour2
tsp ground
cumin 2
tsp ground
coriander 1/2
tsp ground cinnamon1 - 2 green chillies, chopped 5 cm piece fresh ginger, grated2 fat garlic cloves, crushed500ml fresh chicken or lamb stock200ml tomato passataSeeds 1/2 pomegranate For the herby quinoa crumble 190g uncooked quinoa, rinsed 2 tbsp extra-virgin olive oil 150g feta, crumbledZest 1 lemonHandful fresh mint, leaves slicedHandful fresh parsley, leaves chopped You'll also need... 1 litre ovenproof dish
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1
tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh
coriander, chopped For the Thai red curry paste 1 1/2
tsp cumin seeds1 1/2
tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2
tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4
coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh
coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2
tsp shrimp paste (available in the world food section of supermarkets)