Heat the coconut oil in a large pot over a medium heat. Add the onion and cook for about 10 minutes, until softened. Add the garlic, ginger, and spices and fry for three minutes, stirring ...

15 bean soup is a protein-packed vegan soup made with a mix of 15 beans, vegetables, and a savory vegetable broth. Get the 15 ...

Add the garlic, ginger, and chiles. Stir until fragrant, 30 to 40 seconds. Mix in the coriander, garam masala, and chile powder. Add the tomatoes and cook, stirring occasionally, until they break ...

Homemade spice mix, curry paste, poached fish and eggs – this curry has it all! Use the freshest eggs you have for poaching. For this recipe you will need a pestle and mortar and a blender. To ...

The curry paste used in this recipe is sold in the Asian foods aisle of most supermarkets. The one tablespoon I used will make the curry mildly spicy. If you like things spicier, add more.

In a large nonstick skillet, heat the olive oil. Season the cod fillets and shrimp with salt and pepper and cook over moderately high heat until they are browned and cooked through, about 3 ...

Stir in the coconut milk and add the carrot, red pepper, bay leaves, thyme, salt, black pepper, syrup and chilli. Cook for 10 minutes, stirring to mix.

Mix in the chili powder, salt, and pepper, ... but don’t let that keep you from enjoying this vegetarian curry dish. With canned beans you can be done in about 15 minutes!

Preheat the oven to 150°C/gas 2. Melt the coconut oil in a large pan over a medium heat. Add the onion and ginger and cook for about 10 minutes, until softened. Add the garlic and curry paste and ...

Mix in the coriander, garam masala, and chile powder. Add the tomatoes and cook, stirring occasionally, until they break down and start to separate from the oil, about 15 minutes. If desired, you ...