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Green Curry, Pumpkin, and Coriander Soup
Soup American

Green Curry, Pumpkin, and Coriander Soup

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
  2. 2 Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
  3. 3 Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

By Grifstar

Red Lentil and Swiss Chard Soup
Soup Middle Eastern

Red Lentil and Swiss Chard Soup

4.9

Prep
20 min
Cook
55 min
Total
90 min

Instructions

  1. 1 Soak lentils in a bowl with water to cover for 15 minutes.
  2. 2 Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.
  3. 3 Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.
  4. 4 Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.

By Carolyn LaLumiere Miller

Garlic, Spinach, and Chickpea Soup
Soup American

Garlic, Spinach, and Chickpea Soup

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Stir in garlic and onion. Cook until tender. Season with cumin and coriander.
  2. 2 Add vegetable stock and potatoes and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in chickpeas, and continue to cook until potatoes are tender.
  3. 3 In a small bowl, blend heavy cream, tahini, and cornmeal. Mix into the soup.
  4. 4 Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

By Dale Penny

Butternut Squash and Turnip Soup
Soup American

Butternut Squash and Turnip Soup

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.
  2. 2 Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.

By Rosemary Stanley

Tofu and Noodle Coconut-Curry Soup
Soup Asian

Tofu and Noodle Coconut-Curry Soup

3.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
  2. 2 Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.

By FLAMINGOFLUFF

Egg Kulambu
Soup Indian

Egg Kulambu

4.3

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Run cold water over the eggs to cool completely; peel. Cut 4 slits into each of the eggs.
  2. 2 Roast the fennel seeds, cumin seeds, and peppercorns in a small skillet over medium heat until very fragrant; grind into powder. Set aside.
  3. 3 Heat the oil in a large skillet or kadhai over medium heat. Stir the turmeric into the oil. Quickly fry the eggs in the hot oil on all sides, about 2 minutes. Remove and set aside.
  4. 4 Cook the onions in the hot oil until golden brown; add the ginger, garlic, and tomatoes and continue cooking until the tomatoes are soft. Stir the ground seed mixture, ground red pepper, and ground coriander into the onion mixture and cook another 1 to 2 minutes. Pour the water into the skillet. Add the coconut, jaggery, tamarind, and salt; return to a boil and cook until the mixture thickens, about 5 minutes. Reduce heat to medium-low; add the eggs and allow to simmer another 10 minutes. If the gravy is too thick, thin out with a little water. Garnish with the cilantro leaves to serve.

By SUSMITA

Vegan Butternut Squash Soup
Soup American

Vegan Butternut Squash Soup

5.0

Prep
45 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in ½ teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chili flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
  2. 2 Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
  3. 3 Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

By The Simmering Pot

Instant Pot Lentil Soup
Soup Middle Eastern

Instant Pot Lentil Soup

4.8

Prep
10 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Warm olive oil for 3 minutes. Add onion, carrot, celery, and garlic. Cook until onion is soft and translucent, 4 to 5 minutes. Season with cumin, coriander, turmeric, salt, white pepper, fennel, and chili powder. Cook for 2 more minutes. Stir in tomato paste.
  2. 2 Pour in broth and water. Stir in lentils and squash. Crumble bouillon cube over the top and mix well, scraping the bottom of the pan to remove any browned bits. Cancel Sauté mode.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Open valve to vent remaining steam, about 5 minutes. Unlock and remove the lid.
  5. 5 Mix in lemon juice and toss kale leaves just on top of the soup. Replace lid and allow kale to steam for about 5 minutes. Remove lid and adjust seasonings, if desired, before serving.

By Diana71

Moroccan Harira Soup
Soup African

Moroccan Harira Soup

5.0

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered, about 5 minutes.
  3. 3 Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant, 30 seconds to 1 minute.
  4. 4 Add tomato paste and cook and stir for about 1 minute.
  5. 5 Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.
  6. 6 Once soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
  7. 7 Mix flour and 2 tablespoons cold water in a small bowl and drizzle slurry into the soup to thicken.
  8. 8 Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.
  9. 9 Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened, about 20 more minutes.
  10. 10 Stir in vermicelli pasta and cook until tender, 10 to 15 minutes. Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.
  11. 11 Serve immediately with a drizzle of olive oil.

By John Mitzewich

Cuban-Style Roast Pork
Dinner Latin American

Cuban-Style Roast Pork

4.8

Prep
20 min
Cook
150 min
Total
680 min

Instructions

  1. 1 Grind garlic, salt, pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
  2. 2 Transfer 1/2 of the paste to a bowl. Add lime juice, orange juice, olive oil, and vinegar and whisk until smooth.
  3. 3 Cut several deep, 1-inch-long slits into the fatty side of the pork roast. Rub the remaining paste into the slits. Put roast into a 1-gallon resealable plastic bag. Pour citrus mixture into the bag to coat roast, then squeeze as much air from the bag as possible and seal. Refrigerate, turning occasionally, 8 hours to overnight.
  4. 4 Remove pork roast from refrigerator, transfer to a roasting pan, and let stand at room temperature for 30 minutes.
  5. 5 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  6. 6 Roast pork in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue cooking until no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

By Michele Kerr Fielding

Feijoada (Brazilian Black Bean Stew)
Dinner Latin American

Feijoada (Brazilian Black Bean Stew)

4.7

Prep
510 min
Cook
150 min
Total
660 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large pot or Dutch oven. Add 3/4 cup chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes.
  3. 3 Pour in soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
  4. 4 While beans are cooking, place ham hocks in a smaller pot with 1/4 cup chopped onion.
  5. 5 Cover with water and simmer until meat pulls off of the bone easily, about 1 hour.
  6. 6 Drain and add to beans. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
  7. 7 Place ham, bacon, and remaining onion in a baking dish. Bake until mixture is crispy, 15 minutes.
  8. 8 Drain bacon and ham mixture and add to beans. Season with bay leaves, coriander, salt, and pepper. Simmer, uncovered, 30 minutes more.
  9. 9 Stir in chopped cilantro and parsley just before serving.

By L Ireland

Cuban-Style Slow Cooker Mojo Chicken
Dinner Latin American

Cuban-Style Slow Cooker Mojo Chicken

5.0

Prep
10 min
Cook
165 min
Total
175 min

Instructions

  1. 1 Combine fruit juices, vinegar, olive oil, garlic, cumin, pepper flakes, coriander, salt, and pepper in a blender or food processor. Pulse several times until mixture is well blended and smooth.
  2. 2 Place chicken breasts in the bottom of a slow cooker. Pour juice mixture over all, cover, and cook on High setting until no longer pink in the center and juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. 3 Shred cooked chicken with two forks, adding a little liquid from the slow cooker, if desired. If serving as a main dish, remove chicken to a plate, cover, and keep warm.
  4. 4 Strain liquid into a 1-quart saucepan and bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 cup, about 10 minutes. Combine cornstarch and water in a small bowl and stir until there are no lumps. Add cornstarch mixture to the saucepan, stirring continuously. Allow mixture to boil about 2 minutes, stirring continuously.
  5. 5 Remove from heat when the sauce is thickened. Adjust seasonings, if necessary. Serve whole chicken breasts with sauce, if desired.

By Bibi

Grilled Pollo a la Brasa
Dinner Latin American

Grilled Pollo a la Brasa

5.0

Prep
5 min
Cook
10 min
Total
495 min

Instructions

  1. 1 Combine soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon in a large resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for 8 to 24 hours.
  2. 2 Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate.
  3. 3 Add lime juice to the marinade mixture while the grill is heating up.
  4. 4 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, turning once, 7 to 8 minutes total.

By thedailygourmet

Brazilian Chicken with Coconut Milk
Dinner Latin American

Brazilian Chicken with Coconut Milk

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Mix together cumin, cayenne pepper, turmeric, and coriander in a large bowl. Add chicken and season with salt and pepper; rub spices into chicken.
  2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center and the juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a serving dish and set aside.
  3. 3 Heat remaining 1 tablespoon olive oil in the same skillet. Cook and stir onion, jalapeño peppers, ginger, and garlic in hot oil until onion is tender, about 5 minutes. Mix in tomatoes and cook until tomatoes are softened, 5 to 8 minutes. Stir in coconut milk and cook until sauce is warmed through.
  4. 4 Spoon sauce over chicken and garnish with parsley.

By MLYIN

Chef John's Brazilian Feijoada
Dinner Latin American

Chef John's Brazilian Feijoada

5.0

Prep
30 min
Cook
285 min
Total
795 min

Instructions

  1. 1 Make the stew: Place black beans into a large bowl, cover with water, and soak for 8 hours, or overnight. Drain beans.
  2. 2 Place drained beans into a heavy pot with 2 quarts water. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.
  3. 3 Stir chopped dried beef into the pot. Add bay leaf and pork chop bones, stir and simmer over low heat for another 2 hours.
  4. 4 Meanwhile, cook bacon in a large, dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove meats, reserving accumulated fat in the skillet. Slice Italian sausage into chunks.
  5. 5 Brown onion and garlic in the reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper. Add parsley; cook and stir until wilted, about 2 minutes.
  6. 6 Stir onion-spice mixture into the pot with the beans. Add bacon, both sausages, and pork chop meat. Pour in enough water so meats are just covered with liquid. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.
  7. 7 Meanwhile, make the bread crumbs: Heat olive oil in a skillet. Add bread crumbs and cook and stir until toasted. Stir in Italian parsley and orange zest.
  8. 8 When beans are cooked, discard bones. Ladle stew into bowls and top with the toasted bread crumbs.

By John Mitzewich

Mediterranean Spice Rub

Mediterranean Spice Rub

3.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Prepare the spice rub by stirring together the salt, coriander, cinnamon, cumin, nutmeg, and pepper in a small bowl. Store at room temperature in an airtight container.
  2. 2 To use, coat meat liberally with the spice mix, and refrigerate at least 30 minutes before grilling or roasting as desired.

By ainsliek

Baked and Poached Tilapia
Dinner

Baked and Poached Tilapia

3.9

Prep
10 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Place the tilapia, lemon juice, coriander, and parsley in a bowl; toss until fillets are evenly coated. Refrigerate at least 2 hours.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  3. 3 Arrange the fillets in the bottom of the prepared baking dish; top each with tomato. Drizzle remaining marinade over the fillets. Cover with aluminum foil.
  4. 4 Bake in preheated oven 15 minutes. Remove foil and bake uncovered another 5 minutes.

By natalia

Grampa's Coriander Turkey Sausage
Breakfast

Grampa's Coriander Turkey Sausage

4.4

Prep
5 min
Cook
5 min
Total
490 min

Instructions

  1. 1 In a bowl, thoroughly mix together the turkey, coriander, salt, brown sugar, black pepper, and cayenne pepper. Cover the bowl, and refrigerate the sausage overnight.
  2. 2 The next day, heat olive oil in a skillet over medium heat. Form the sausage into thin patties, and fry until browned and no longer pink inside, 2 to 5 minutes per side.

By FrackFamily5 CACT

Zesty Lemon Carrot Salad
Lunch

Zesty Lemon Carrot Salad

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.
  2. 2 Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.

By Dara

Vegan Butternut Curry
Dinner

Vegan Butternut Curry

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.

By thetofuqueen

Spicy Air Fryer Salmon
Dinner

Spicy Air Fryer Salmon

3.8

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat the air fryer to the fish setting of 330 degrees F (165 degrees C) for 2 minutes.
  2. 2 Combine steak seasoning, brown sugar, cumin, coriander, and cayenne pepper in a small bowl. Sprinkle about 2 teaspoons of the seasoning mix (or more, if desired) on each salmon fillet. Place salmon in the air fryer basket in one layer.
  3. 3 Working in batches if necessary, cook salmon in the air fryer until fish flakes easily with a fork, about 18 minutes. Transfer the cooked salmon onto a plate and keep warm in the oven preheated to the lowest setting. Repeat with remaining salmon fillets. Serve immediately.

By thedailygourmet

Harissa-Spiced Tomato Sauce

Harissa-Spiced Tomato Sauce

3.0

Prep
5 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine tomato sauce, harissa, olive oil, garlic paste, caraway seeds, and coriander in a saucepan. Bring to a simmer over medium-low heat.
  2. 2 Simmer until sauce has started to thicken, 5 to 10 minutes. Remove from heat and let sit for 15 minutes for flavors to develop.

By YOLANDA

Grilled Jalapeno and Cheese Sausage Patties
Dinner

Grilled Jalapeno and Cheese Sausage Patties

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine ground pork, Cheddar cheese, jalapeno, taco seasoning, and coriander in a large bowl. Using your hands, mix well until evenly combined. Form into 4 patties.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Grill patties for 4 minutes. Flip and grill for 3 minutes more. Remove from grill and let rest for 5 minutes. Serve on buns.

By Soup Loving Nicole

Sweet Potato "Cookies"
Appetizer

Sweet Potato "Cookies"

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Combine sunflower seed oil, 1 teaspoon cinnamon, 1 teaspoon salt, coriander, and cumin in a bowl; add sweet potatoes and toss to coat. Arrange sweet potatoes on a baking sheet and top with brown sugar, remaining 1 teaspoon cinnamon, and remaining 1 teaspoon salt.
  3. 3 Bake in the preheated oven until sweet potatoes are crisp around the edges, about 20 minutes.

By Natalie Dalla-Vicenza