Using ingredient turmeric
Curry-laced Tomato-lentil Broth
- 1 lentils (red)
- 950 ml water
- 300 gr tomatoes (canned crushed)
- 16 ml lemon juice
- 16 ml vegetable oil
- 12 gr coriander (chopped fresh)
- 5 ml black mustard seeds
- 4 gr coriander (ground)
- 3 gr cumin
- 2 gr onion (minced)
Dhal
- 1 1/4 brown lentils
- 1 garlic clove
- 1 onion
- 900 ml water
- 26 gr ghee
- 3 gr turmeric
- 3 gr garam masala
- 2 gr coriander
- 1 gr ginger (ground)
- 1 gr cayenne pepper
Dhansak
- 2 garlic (cloves)
- 1 mixed legumes
- 1 onion
- 1 green chili
- 700 ml water
- 475 gr mixed vegetables
- 50 gr ghee
- 26 gr cilantro (chopped)
- 16 ml lemon juice
- 1 gr turmeric
Eggplant, Red Pepper & Spinach Curry
- 2 bell peppers (red)
- 1 eggplant
- 1 spanish onion
- 240 ml water
- 120 ml apple juice
- 38 gr spinach
- 26 gr ghee
- 16 gr ginger (grated)
- 16 ml lemon juice
- 6 gr cumin
Felafel
- 6 garlic (cloves crushed)
- 1 egg
- 1/4 scallions (finely minced)
- 400 gr chickpeas (cooked)
- 240 ml yogurt
- 30 gr tahini
- 26 gr celery (finely minced)
- 16 ml lemon juice
- 12 gr flour
- 2 gr cumin (ground)
German-style Mustard
- 2 garlic gloves
- 1 onion (chopped)
- 350 ml cider vinegar
- 120 ml water
- 60 ml mustard seed (yellow)
- 60 ml dry mustard
- 30 gr black
- 28 gr firmly packed brown sugar
- 3 gr salt
- 1 gr cinnamon (ground)
Gingered Carrot & Spinach Supreme
- 124 cal
- 80 mg sod
- 78 mg calcium
- 13 carb
- 8 fat
- 3 prot
- 2 garlic (cloves)
- 1 celery rib
- 1/2 scallions (sliced)
- mg chol
Glazed Cornish Game Hens
- 2 rock cornish game hens
- 1 garlic clove
- 1/4 chiles (dried red)
- 85 gr corn syrup
- 16 ml prepared mustard
- 1 gr coriander seeds
- 1 gr turmeric
- 1 gr fennel seeds
- some cinnamon to cumin seed to
Goan Style Hot And Sour Pork
- 8 garlic (cloves peeled)
- 3 in stick cinnamon
- 2 onions rings (cut into)
- 1 one in cube ginger (chopped)
- 525 gr pork (cut into)
- 325 ml water
- 75 ml wine vinegar (white)
- 75 ml vegetable oil
- 45 ml water
- 45 ml water to the blender
Golden Zucchini, Etc. Balti
- 1 zucchini (yellow)
- 1 onion
- 1 clove garlic
- 1 cayenne chili
- 240 ml balti sauce
- 120 ml wine (white)
- 120 ml vegetable stock
- 1 gr turmeric
- 1 gr chilies (chopped)
Gotsu
- 6 green chillies (hot)
- 2 tomato
- 1 eggplant
- 1 onion
- 1 curry leaves
- 1 garlic
- 45 ml oil
- 5 ml mustard
- 3 gr tamarind paste
- 1 gr turmeric
Green Curry Paste
- 12 green chillies (fresh)
- 1 onion
- 1 lemon
- 1/2 purple shallots
- 1/4 lemon grass (finely sliced)
- 30 ml vegetable oil
- 14 gr coriander (chopped fresh)
- 8 gr garlic (chopped)
- 8 gr galangal (chopped)
- 4 gr coriander (ground)
Gulai Daun Singkong Tumbuk
- 1 snapper (whole red)
- 1/2 ginger (fresh)
- 475 ml coconut milk
- 16 gr spinach
- 1 gr salt
- 1 gr sugar
- 1 gr turmeric
- 2 slices stalks lemon grass
- 1 slice onion
- 1 slice laos galangal s (sliced)
Gulai Merah
- 2 salam leaves
- 1 ginger (fresh)
- 1 stalk lemon grass
- 900 gr short ribs of beef (lean)
- 475 ml water
- 30 ml corn oil
- 4 gr coriander (ground)
- 1 gr turmeric (ground)
- 5 slices chile peppers (hot red)
- 4 slices shallots
Hearty Chicken Soup
- 156 5/8 mg sodium with salt included
- 43 7/8 mg cholesterol
- 19 1/2 protein
- 14 1/2 carbohydrates
- 12 black peppercorns (whole)
- 3 5/8 total fat
- 1 cinnamon sticks
- 1/2 per (serving)
- 1/2 saturated fat
- 1,400 ml water
Holiday Shrimp Newburg
- 35 real whipping cream
- 2 celery ribs
- 1 onion
- 1 garlic clove
- 375 gr shrimp
- 240 ml dry wine (white)
- 60 ml sherry
- 60 gr peas
- 32 gr all purpose flour
- 28 gr butter
Kathie Jenkins Wild Rice Soup
- 4 celery stalks
- 4 egg yolks
- 2 bay leaves
- 2 onion (red)
- 2 carrots (peeled)
- 3,800 ml chicken stock
- 550 gr chicken (cooked diced)
- 260 gr mushrooms
- 180 gr wild rice
- 60 gr green onions
Keema Matar
- 4 tomatoes
- 2 garlic (cloves crushed)
- 1 onion (finely chopped)
- 450 gr beef (ground)
- 240 ml water
- 45 ml peanut oil
- 1 gr garam masala
- 1 gr ginger (ground)
- 1 gr turmeric (ground)
- 1 gr chili powder
Keema Mattar
- 5 garlic clove
- 3 onions
- 2 lamb
- 1 of ginger (thick)
- 1/2 ghi
- 200 gr peas
- 50 gr tomato paste
- 30 ml yogurt
- 6 gr powdered coriander
- 6 gr powdered cumin
Khatte Channe
- 800 gr chick peas (cooked)
- 170 gr thinly onions (sliced)
- 160 gr tomatoes (chopped)
- 120 ml vegetable oil (light)
- 16 gr ginger
- 6 gr tamarind paste
- 6 gr garlic (minced)
- 4 gr garam masala
- 3 gr cumin (ground)
- 1 gr turmeric
Khichhari
- 2 tomatoes
- 1 onion
- 1 green chili
- 1 juice
- 1/2 ginger
- 1/2 lemon
- 350 ml water
- 95 gr split peas (yellow)
- 55 gr brown rice
- 14 gr ghee
Kids-cook: Curried Vegetables
- 2 potatoes
- 2 cauliflower florets
- 2 onions
- 230 gr tomatoes (canned)
- 16 ml vegetable oil
- 5 ml mustard seeds
- 3 gr turmeric
- 3 gr sal bring to (boil)
- 2 gr curry powder
- 2 gr cumin (ground)