#coriander recipe

[pseudophan]

around 6:24 in phil's video "My DNA Test Results" he says he doesn't mind the taste of cilantro/coriander (and because he doesn't go on to mention dan, I'm assuming it tastes fine to him too)

THANK YOUUUU!!!! i had this weird feeling one of them had mentioned it once but i couldn't remember where or what they said and i got nervous that because it got brought up it was because they said they don't like it. but that makes sense ok fantastic i can breathe easier now

[vegan-nom-noms]

Vegan Bao Buns

[brunchbinch]

Lemongrass Chicken Meatballs (x)

[foodshowxyz]

Tofu Tikka Masala

1 (14-ounce) block extra-firm tofu, pressed and cubed

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 tablespoon grated ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1/2 teaspoon turmeric powder

1/4 teaspoon cayenne pepper (adjust to your spice preference)

1 (14.5-ounce) can diced tomatoes, undrained

1 (14-ounce) can full-fat coconut milk

1/2 cup vegetable broth

1/4 cup chopped fresh cilantro

Salt and black pepper to taste

For the Coconut Rice

1 cup basmati rice

1 (14-ounce) can full-fat coconut milk

1/2 cup water

1/4 teaspoon salt

Instructions

Prep the Tofu: Drain and press the tofu for at least 15 minutes. Cut into 1-inch cubes.

Marinate the Tofu (Optional): For extra flavor, marinate the tofu in a mixture of 1/4 cup plain yogurt, 1 tablespoon lemon juice, 1 teaspoon garam masala, and a pinch of salt for at least 30 minutes.

Cook the Rice

Rinse rice thoroughly. Combine rice, coconut milk, water, and salt in a medium saucepan.

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender.

Make the Tikka Masala Sauce:

Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and ginger and cook for an additional minute until fragrant.

Stir in cumin, coriander, garam masala, turmeric, and cayenne pepper, and cook for another 30 seconds.

Add diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer.

Cook the Tofu

If not marinated, toss tofu with a bit of olive oil, garam masala, and salt.

In a separate skillet, heat a bit of oil and cook the tofu until golden brown on all sides.

Assemble the Tikka Masala:

Add the cooked tofu to the simmering sauce.

Season with salt and pepper to taste.

Let simmer for 5-10 minutes to allow flavors to blend.

Serve: Stir in fresh cilantro. Serve the hot Tofu Tikka Masala over a bed of fluffy coconut rice.

Optional Garnishes

Extra cilantro

Lime wedges

Naan bread

Plain yogurt

Tips

Spiciness: Adjust the amount of cayenne pepper for your preferred heat level.

Creamier Sauce: For extra richness, stir in a dollop of heavy cream or vegan cashew cream at the end.

[shoku-and-awe]

Rainbow Plant Life - Red Lentil Curry

[acocktailmoment]

Mezcran Kick !

Ingredients:

30ml El Recuerdo Mezcal 

30ml fresh lime juice

30ml cranberry juice

15ml simple syrup

10 coriander leaves

1 fresh jalapeno chilli

Method:

Muddle the coriander leaves and approx half an inch of the chilli in a cocktail shaker. Add ice, the mezcal, lime juice, cranberry juice, the simple syrup and shake well. Double strain into a tumbler glass filled with ice. Garnish with a slice of chilli if you're feeling brave.

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[askwhatsforlunch]

Cilantro Lamb and Broad Bean Soup

On a grey and wet day, this fragrant, brothy and hearty Cilantro Lamb and Broad Bean Soup is a warming hug in a plate, a comforting dish which elevates leftovers into a properly delicious meal! Happy Thursday!

Ingredients (serves 2):

2 heaped teaspoons Capon Fat 

1 teaspoon Graines à Roussir

300 grams/10.5 ounces leftover Roast Lamb 

a small bunch fresh Cilantro 

1 garlic clove, minced

1/2 teaspoon freshly cracked black pepper

2 tablespoons sweet soy sauce

1 1/4 litre/5 cups water

1 cup frozen broad beans

1 tablespoon demerara sugar

Melt Capon Fat in a large pot over medium-high heat.

In a mortar, quickly crush Graines à Roussir with the pestle, and add them to the hot, melted Capon Fat. Fry, a couple of minutes until fragrant.

Meanwhile, with a sharp knife, cut leftover Roast Lamb into thin slices, and add to the pot. Cook well, to brown nicely, a few minutes.

Finely chop half of the Garden Cilantro, and stir into the Lamb, along with minced garlic. Cook, 3 minutes more.

Then, season with black pepper, and deglaze with sweet soy sauce. Stir in 1 litre of the water, and bring to a rolling boil. Cook, stirring often, for about 10 minutes, then reduce heat to low, cover with a lid, a simmer, 2 hours.

Bring a small pot of salted water to the boil. Once boiling, add broad beans, and cook, about 5 minutes. Drain broad beans, and immediately plunge in a bowl of ice water to stop cooking and cool.

Once cooled, peel broad beans.

Once the broth has reduced and is very fragrant, stir in demerara sugar until dissolved.

Add broad beans, and gradually stir in remaining water. Bring to the boil.

Finely chop remaining Garden Cilantro.

Serve Cilantro Lamb and Broad Bean Soup very hot, sprinkled with chopped Cilantro,

[b-blushes]

in a rare move for me next week i'm gonna try NEW RECIPE it is called 'sloppy-joe stuffed peppers with wedges' which is a name i Do Not Like but essentially it's peppers stuffed with turkey mince 👍 Never had any success with that before (turkey mince) and i've gotta substitute a bunch of ingredients hahaha BUT hopefully the gist of it is there and it will make a delicious meal.........

i will report back, hopefully victorious...... o7

[yasssss-food]

Quick Pickled Spring Onions

[chaskka]

Chicken Tikka Pita

Ingredients:

For the Chicken Tikka:

500g (1 lb) Boneless, Skinless Chicken Breast or Thighs, cut into bite-sized pieces

1 cup Plain Greek Yogurt

2 tbsp Lemon Juice

3 cloves Garlic, minced

1 tbsp Ginger, minced

1 tbsp Garam Masala

1 tbsp Ground Coriander

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Paprika

1/2 tsp Cayenne Pepper (adjust to taste)

1 tsp Salt

2 tbsp Olive Oil

For the Pita Assembly:

4-6 Pita Breads

1 cup Cucumber, thinly sliced or diced

1 cup Red Onion, thinly sliced

1 cup Cherry Tomatoes, halved

1 cup Lettuce or Arugula

1/2 cup Fresh Cilantro or Mint Leaves, chopped

1/2 cup Hummus or Tzatziki Sauce

[pseudophan]

i'm so scared everyone is gonna heavily disagree with my cookbook picks fbshdjkfhkjs like i think i have solid reasoning for most of it but what if i'm just wrong

[vegan-nom-noms]

Chick’n Tequila Lime Pasta

[parveens-kitchen]

Spicy Potato Onion Paratha

**Spicy Potato Onion Paratha Recipe with Minced Garlic and Ground Pepper***Parathas are a beloved Indian flatbread, and when stuffed with a spicy potato and onion filling, they become a delightful and hearty dish. This recipe adds a twist with the inclusion of minced garlic and ground pepper, elevating the flavors to a whole new level. Let’s get started!* **Ingredients:**– 2 cups whole wheat…

[spicyvegrecipes]

Methi Thepla Recipe | How to make Methi Thepla

Methi Thepla Methi thepla is a popular Gujarati flatbread prepared using fenugreek leaves (methi), whole wheat flour, and various spices. It’s a nutritious and tasty dish that can be enjoyed for breakfast, lunch, dinner or while travelling. Here’s a basic recipe to make methi thepla. Every household has its recipe for making thepla. Some are prepared with a mixture of flour. Like whole wheat…

[sootyships]

"Chicken food"

- ~5 carrots

- ~14 oz honey marinated chicken fillet strips

- (additional spices)

- ~ 0.8 cup cooking cream

- 1 tbsp wheat flour

- water

- salt to taste

Set your preferred number of potatoes to boil. For an authentic experience, leave the peels on for now.

Peel and thinly slice the carrots. Fry the chicken, adding spices to taste. Add the carrot slices. If you prefer softer carrot slices, cover the pan with a lid to steam. Add cream. In a small container such as the cream carton, combine the flour with some water—0.4 to 0.8 cup—and rattle the life out of it to combine well. Add to the pan, mix with the cream and heat until thickened. Add salt to taste.

Peel your potatoes while they're hot. Eat with the sauce.

[pebblethief]

Carrot & Lentil soup

this is my favourite & easiest soup recipe :)

Makes ~3 good sized bowls, easily scalable. everything is Approximate

500g Carrots

100g Red Lentils

90ml Milk (have used dairy + coconut before, anything unsweetened should work)

15g Stock Powder

800ml Water (is a THICK soup, might need to thin a little at the end, but is easier than other way around)

1.5-2tsp Ras El Hanout (have found this in most larger supermarkets)

~~

Boil water

Chop carrots

Dump it all into big pan

Simmer for 15-20 mins til the carrots are soft (lid on)

Roughly blend (chunks are a bonus)

Salt&Pepper to taste (most stock powders are salty enough imo)

Soup!