Sentences with phrase «yellow vegetable curry»

Not exact matches

1 cup green lentils, soaked overnight, drained and rinsed 1 bunch asparagus, sliced into bite - sized pieces 1 can coconut milk 1 cup vegetable stock 1 small yellow onion, thinly sliced 2 tbsp fresh ginger, minced 2 tbsp green curry powder salt and pepper, to taste 1 cup basmati rice

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.

My Honolulu friend Jim Hollyer steered me there where our group ordered a yellow curry dish, pad thai, and an entré of Evil Shrimp, crustaceans served with vegetables in a rich red curry sauce.

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.)

3 tablespoons Ceylon Dark Curry Powder, recipe here, or less for a milder curry 1/2 cup water 1 pound lamb, cut into 1 - inch cubes 4 yellow wax hot chiles, stems and seeds removed, finely chopped 1 onion, chopped 2 tablespoons vegetable oil 2 cups water

This vibrant yellow curry potato bowl is packed with vegetables and pan-fried tofu with a hint of honey.

This healthy fish - and - vegetable curry recipe is made with yellow curry paste, but any Thai curry paste — red or green — will work.

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 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

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

With the kabocha squash, I can make yellow curry, stewed vegetables, casseroles, and soups.

Soups and Chili Curried Butternut Squash Soup Easy Vegetarian Chili Hearty Fresh Vegetable Soup with Veggie Stock Favorite Veggie Soup Pumpkin Black Bean Soup Red Lentil Soup with Sweet Potatoes and Kale Red Pepper and Yellow Split Pea Soup Roasted Carrot Soup Simple Tomato Soup Vegetable Broth Vegetarian Lentil Soup with Greens Vegetarian Yellow Split Pea Soup

That turned out to be Bengal niramesh, spiced mixed vegetables; aachari ghost, pickled lamb; king prawns; tandoori lamb chops; lamb biryani; tarka dal, yellow lentils with fried garlic; swordfish curry; and lamb shank curry.

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)

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

-- 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 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

Besides curries, it's great in many vegetable and grain dishes as well as breads, where it can lend a golden yellow tint.

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

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

In Indonesian cuisine, the plant is commonly used in vegetable, meat and fish dishes, along with red and yellow curries and yellow rice.

, 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

I was inspired to create this yellow coconut curry with chicken and vegetables when I discovered some chicken thighs in one of my monthly shipment from ButcherBox.