1 can coconut milk
1 TBSP red curry powder
1 tsp yellow curry powder
1 tsp paprika
1 tsp garam masala
1/2 tsp cumin
salt to taste
cayenne pepper to taste
Mix it all together and you have curry!
Showing posts with label cumin. Show all posts
Showing posts with label cumin. Show all posts
Friday, June 22, 2012
Saturday, March 17, 2012
Christina's Spiced Roasted Tomato Soup
adapted from 101 Cookbooks
56ish ounces fresh tomatoes (roughly 8 large)
4 tablespoons unsalted butter, olive oil, or coconut oil
2 medium yellow onions, thinly sliced
1 teaspoon kosher salt, plus more to taste
3 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chile flakes (less if feeding it to kids)
1 14-ounce can coconut milk
To serve: any of the following that sound good to you - cooked brown rice, lemon wedges, toasted almond slices, pan-fried paneer, fresh thyme or oregano, oregano drizzle, a poached egg
Slice tomatoes in half, seed and place cut side down on baking sheet. Roast at 275 degrees for a few hours. Remove from oven.
In a large pot over medium heat melt the butter. Add the onions and salt, and cook, stirring occasionally, until the onions really soften up - 10 minutes or so. Not so much that they brown, just until they're completely tender and unstructured.
Stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasty - stirring constantly at this point. Just 30 seconds or so. Stir in the tomatoes and 6 cups of water. Simmer for fifteen minutes or so, then puree with a hand blender until smooth. Add coconut milk.
We served this over brown rice with spinach. Yummy!
56ish ounces fresh tomatoes (roughly 8 large)
4 tablespoons unsalted butter, olive oil, or coconut oil
2 medium yellow onions, thinly sliced
1 teaspoon kosher salt, plus more to taste
3 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chile flakes (less if feeding it to kids)
1 14-ounce can coconut milk
To serve: any of the following that sound good to you - cooked brown rice, lemon wedges, toasted almond slices, pan-fried paneer, fresh thyme or oregano, oregano drizzle, a poached egg
Slice tomatoes in half, seed and place cut side down on baking sheet. Roast at 275 degrees for a few hours. Remove from oven.
In a large pot over medium heat melt the butter. Add the onions and salt, and cook, stirring occasionally, until the onions really soften up - 10 minutes or so. Not so much that they brown, just until they're completely tender and unstructured.
Stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasty - stirring constantly at this point. Just 30 seconds or so. Stir in the tomatoes and 6 cups of water. Simmer for fifteen minutes or so, then puree with a hand blender until smooth. Add coconut milk.
We served this over brown rice with spinach. Yummy!
Tuesday, August 2, 2011
Christina's Moroccan Rib Roast
from Better Homes and Gardens
2 tablespoons coriander seeds, crushed
2 tablespoons finely shredded lemon peel
1 tablespoon olive oil
1 teaspoon whole cumin seeds, crushed (or just use a few dashes of cumin)
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon coarse salt
1 4- to 5-pound beef rib roast (I used country-style pork rib chops instead)
8 cloves garlic, peeled and cut into slivers
Assorted peeled and cut-up vegetables, such as carrots, turnips, and sweet peppers
1. In a small bowl stir together coriander seeds, lemon peel, olive oil, cumin, red pepper, and salt. Rub surface of meat thoroughly with coriander mixture.
2. Cut 1/2-inch-wide slits randomly into top and sides of meat. Insert garlic slivers deep into slits. If desired, cover and chill meat for up to 24 hours.
3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place meat on the lightly oiled grill rack over the drip pan.
4. Cover and grill for 1-1/2 to 2 hours or until an instant-read thermometer inserted into the center of the meat registers 155 degree F for medium doneness. Add assorted cut-up vegetables to grill during the last 45 minutes of grilling, removing and setting them aside as they become tender. Carve meat and serve with the grilled vegetables. Makes 8 to 10 servings.
Test Kitchen Tip: You may prepare this recipe using leg of lamb instead of a beef rib roast as part of a more authentic Moroccan feast. For a 3- to 4-pound leg of lamb, grill for 2 to 3 hours or until a meat thermometer registers 155 degree F for medium doneness.
2 tablespoons coriander seeds, crushed
2 tablespoons finely shredded lemon peel
1 tablespoon olive oil
1 teaspoon whole cumin seeds, crushed (or just use a few dashes of cumin)
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon coarse salt
1 4- to 5-pound beef rib roast (I used country-style pork rib chops instead)
8 cloves garlic, peeled and cut into slivers
Assorted peeled and cut-up vegetables, such as carrots, turnips, and sweet peppers
1. In a small bowl stir together coriander seeds, lemon peel, olive oil, cumin, red pepper, and salt. Rub surface of meat thoroughly with coriander mixture.
2. Cut 1/2-inch-wide slits randomly into top and sides of meat. Insert garlic slivers deep into slits. If desired, cover and chill meat for up to 24 hours.
3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place meat on the lightly oiled grill rack over the drip pan.
4. Cover and grill for 1-1/2 to 2 hours or until an instant-read thermometer inserted into the center of the meat registers 155 degree F for medium doneness. Add assorted cut-up vegetables to grill during the last 45 minutes of grilling, removing and setting them aside as they become tender. Carve meat and serve with the grilled vegetables. Makes 8 to 10 servings.
Test Kitchen Tip: You may prepare this recipe using leg of lamb instead of a beef rib roast as part of a more authentic Moroccan feast. For a 3- to 4-pound leg of lamb, grill for 2 to 3 hours or until a meat thermometer registers 155 degree F for medium doneness.
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