ook 1 minute Stir in curry powder, turmeric, cayenne and cinnamon, then
To make the curry paste, place the lemongrass, garlic,
and add the star anise, turmeric, curry powder and brown sugar - bring
tir in the banana, honey, turmeric, curry powder and ketchup.
Add
In a heavy medium pan add the oil and set over medium heat.
Add shallots and chiles to hot oil. Stir and fry for 2 minutes, or until the shallots have softened a bit.
Add the carrots, cumin, coriander, fennel, cayenne pepper, turmeric, curry leaves, and salt and continue to stir and fry over medium, heat for 2-3 minutes.
Add coconut milk and bring to simmer.
Cover, reduce heat to low, and simmer very gently for 5 (possibly as long as 25) minutes.
omato sauce to give the curry a good tomato flavor. {I
efore coating coconut.
CHICKEN CURRY.
Remove the top of
olden & translucent.
Add the turmeric & curry powder to the pan, followed
Heat the oil and add the onion, garlic and bay leaf. Cook gently for 5 minutes.
Add turmeric, curry powder, chili paste, mustard seeds and cumin and cook for another 4 minutes.
Add lentils and stock.
Bring to boil and then simmer for 15 minutes.
The lentils should be very tender and the stock absorbed.
Coarsely mash and serve.
Remove thick stems from cauliflower; separate flowerets and slice into small pieces.
Heat oil in large heavy pot with lid (I use electric skillet).
When oil is hot, add mustard seed and brown, covered.
Be careful not to burn.
Stir in turmeric, curry powder and salt.
Add cauliflower and stir to coat with spices and oil.
Add water and eggplant.
Parboil cubed potatoes separately, then add.
eat.
Then add salt, turmeric, curry powder (mild -hot, it's
Heat oil to a large Dutch oven over medium heat. Add carrots and sweet potato and cook for 5 minutes.
Add orange juice, raisins and chickpeas, and cook 10 minutes.
Add eggplant, zucchini, both bell peppers, onion and garlic, and cook 10 minutes more.
Add the turmeric, curry powder, cinnamon, sea salt, cayenne, ginger, almonds, and spinach to pot, and cook for 5 more minutes.
Serve over cooked white rice, couscous or quinoa.
Puree the onion and carrots in a food processor or blender until finely ground. Heat the butter and olive oil in a large saucepan over medium heat. Cook the garlic until fragrant and lightly browned. Pour in the carrot puree, bring to a simmer, and cook for 5 minutes.
Pour in diced tomatoes, water, yam, red potatoes, and cauliflower. Season with turmeric, curry powder, cumin, garam masala, cayenne, and red pepper flakes. Simmer until potatoes are soft, about 30 minutes.
In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
Add spinach to pot and cook for 5 more minutes. Serve!
Steam vegetables separately until al dente. Set aside.
Meanwhile heat in a medium pot oil and mustard seeds. When seeds start to pop add onion, garlic and crushed red pepper. Saute till translucent 5 to 10 minutes. Reduce heat to low add coriander, turmeric, curry powder, salt, cumin, cardamom, cinnamon, cloves and cook on low for 3 minutes.
Add coconut milk and simmer (do not boil) for 2 minutes.
Fold in steamed vegetables and honey if using. Heat through about 3 to 5 minutes. (do not boil).
Serve over Rice.
ecessary, then add garam Masala,Curry powder,Serrano chopped chillies(Can
rinder and add the ground turmeric, ginger and red chili pepper
bsp vegetable oil.
10 curry leaves.
4 dried red
eady to make the potato curry, peel the potatoes and roughly
aucepan and gently fry the curry leaves until they start to