Sentences with phrase «tsp yellow curry»

Not exact matches

Servings MetricUS Imperial Ingredients 1 medium sized squash I used butternut1 large sweet potato peeled and large dice1 yellow onion diced1 clove garlic smushed1 apple cored & rough chopped2 tbsp madras curry powder * 1 tsp cinnamon1 tsp ginger fresh or powdered1 can...

2 cloves garlic 1 cup white or yellow onion, large dice 1 cup organic chicken stock 1 tsp kosher salt 1.5 tsp curry powder 1/2 tsp ground coriander 10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional: 1/4 cup flaxseed meal

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.

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 Tbsp olive oil 1 cup quinoa 1/2 onion, chopped 1 garlic clove, chopped 1 tsp ginger, chopped (optional) 2 cups vegetable broth 2 tsp curry powder 3 cups vegetables, diced (I used a carrot, zucchini, yellow squash and asparagus.)

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.

1 tbsp olive oil 1 cup cooked chickpeas 2 tbsp Thai red curry paste 1 yellow onion 4 garlic cloves, minced 1/4 cup unsweetened coconut milk 2 tsp tamari or soy sauce 1 medium tomato, diced juice from half a lime 1 tbsp natural sweetener like honey or agave nectar cilantro, chopped

1 tbsp extra-virgin olive oil 2 cups cooked chickpeas (or 1 can) 3 tbsp Thai green curry paste 1 yellow onion, chopped 3 garlic cloves, minced 1 bunch kale, stems removed and leaves torn 3/4 cup unsweetened coconut milk 3 tsp tamari or soy sauce juice from half a lime 1 tbsp honey cilantro, chopped (optional)

I added extra paste as it didn't have enough flavour, and even then it needed more so I added a tsp or so of yellow curry powder.

2 tbsp sunflower / canola / veg oil 1 medium yellow onion, diced 1 tsp caraway or coriander seeds, whole 4 cloves garlic, pressed or minced 1.5 inches thick ginger or 2 inches thin, grated 2 tbsp + masala mix or chana masala mix powder (NOT garam masala, NOT thai red curry, etc.) 2 cans chickpeas, or 3 cups cooked chickpeas 1 small can or 1/2 large can diced tomatoes (ensure you get ones without extra spices) 1 bay leaf

-- 1 large red onion, thinly sliced — 1 small yellow onion, thinly sliced — 3 cloves garlic, crushed and minced — 1/2 tsp ground ginger — 2 tsp brown mustard seeds — 1 tbsp cilantro — 2 tbsp curry powder — 1/4 tsp black pepper — 3 cups water / homemade vegetable broth — 1 cup red lentils — 2 cups snap peas, de-string and chopped — 1 lb fresh organic * spinach, chopped — 1 - 2 organic * apples, diced

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 TBSP coconut oil 1 yellow onion, diced 4 cloves garlic, minced 1 TBSP grated ginger 1 1/2 TBSP curry powder 1 tsp salt 1/2 c carrots, cut into coins (~ 1 - 2 carrots) 1 yellow pepper, cut into medium chunks 1 broccoli crown, cut 1 zucchini, cut into half moons 1/2 small acorn squash, cubed 4 c veggie stock 1 can full - fat coconut milk 4 leaves lacinato kale, chopped Parsley (optional garnish)

Carrot and Leek Soup 2 Tbsp butter or olive oil 1 Tbsp yellow mustard seeds 1 Tbsp coriander seeds 1/4 tsp turmeric 1/2 tsp garam masala or curry powder a large thumb sized piece of fresh ginger, peeled and sliced 2 leeks, sliced and rinsed