Type what you have

Ingredients

• ✓ ginger
• peach mango yogurt
• garam masala
• lemon
• curry powder
• salt
• chicken thigh

Instructions

1. 1 Combine yogurt, garam masala, lemon juice, lemon zest, grated ginger, and curry powder in a gallon-sized resealable plastic bag.
2. 2 Slice each chicken thigh lengthwise into 3 or 4 slices, add to the bag with the marinade, and refrigerate for 30 to 60 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C) and move an oven rack to the center of the oven. Line a sheet pan with aluminum foil.
4. 4 Thread chicken thigh pieces onto six 15-inch metal skewers and place crossways across the prepared sheet pan, resting the ends of the skewers on the raised edges of the pan.
5. 5 Bake skewers in the preheated oven for 15 minutes. Remove from oven.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken skewers for 3 minutes until meat is lightly charred, watching closely.

By Bibi

Ingredients

• ✓ ginger
• tandoori masala powder
• onion powder
• garlic powder
• amchur powder
• cayenne pepper
• chicken breast
• buttermilk

Instructions

1. 1 Combine tandoori masala, onion powder, garlic powder, ginger, amchur powder, and cayenne pepper in a bowl. Rub mixture onto chicken breasts and coat with buttermilk in a bowl. Cover and let marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Remove chicken from marinade and arrange over a greased or lined sheet pan. Discard any extra marinade.
3. 3 Roast chicken in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), 25 to 30 minutes.

By vpecchia

Ingredients

• ✓ ginger
• swai fish
• black pepper
• curry powder
• soy sauce
• olive oil
• garlic
• orange juice
• sambal oelek

Instructions

1. 1 Lay fish in a glass dish; season both sides with black pepper and curry powder. Pour soy sauce on top, making sure to coat both sides. Marinate for at least 20 minutes.
2. 2 Heat olive oil in a sauce pan on medium-high heat. Place fish in hot oil and cook until browned, about 3 minutes per side. Add ginger and ginger into the open spaces of the pan; cook until fragrant, about 1 minute. Stir frequently to prevent burning.
3. 3 Reduce heat to medium-low. Pour any remaining marinade into the pan, along with the orange juice.
4. 4 Cook until fish flakes easily, about 10 minutes. Remove fish from the pan and set aside. Stir sambal oelek into the pan. Cook sauce until reduced and thickened, about 5 minutes. Pour over fish and serve.

By CAMILLEELISE

Ingredients

• ✓ ginger
• sesame oil
• garlic
• mango
• curry powder
• cilantro
• coconut milk
• firm tofu
• salt
• pepper

Instructions

1. 1 Heat the sesame oil in a large pan over medium-high heat. Cook the garlic and ginger until fragrant and light brown, about 1 to 2 minutes. Add the mango and cook for another minute to soften slightly. Stir in the curry powder and cilantro; cook for another minute to release the flavor of the curry.
2. 2 Pour in the coconut milk and bring to a simmer. Stir in the tofu and season to taste with salt and pepper. Simmer until the liquid is reduced by half, stirring occasionally, about 5 minutes.

By Elegant Chef

Ingredients

• ✓ ginger
• yogurt
• garlic
• cumin
• turmeric
• black pepper
• chile flake
• cinnamon
• chicken breast
• metal skewer

Instructions

1. 1 Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
2. 2 Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MyNutriCounter

Ingredients

• ✓ ginger
• red lentil
• salt
• cayenne pepper
• turmeric
• water
• vegetable oil
• onion
• cumin seed

Instructions

1. 1 Place lentils, salt, cayenne pepper, turmeric, and ginger into a medium saucepan. Pour in enough water to cover lentils by 1 inch; bring to a boil. Reduce the heat and simmer, stirring occasionally and skimming off any foam that forms, until lentils are tender and soupy, 25 to 30 minutes.
2. 2 During the last minute of cooking, combine oil, dried onion, and cumin seeds in a small, microwave-safe bowl. Microwave on high until onion is browned, 45 seconds to 1 minute; be careful not to burn onion.
3. 3 Stir onion-oil mixture into lentils.

By Cathy

Ingredients

• ✓ ginger
• green chili
• cilantro
• plain greek yogurt
• tomato paste
• garlic
• tikka masala
• red food coloring
• salt
• chicken breast
• cooking spray

Instructions

1. 1 Combine chilies, cilantro, yogurt, tomato paste, ginger paste, garlic paste, tikka masala, food coloring, and salt in a glass or ceramic bowl. Add chicken and marinate in the refrigerator for 2 hours, up to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil and spray with cooking spray.
3. 3 Bake chicken in the preheated oven for 10 minutes; flip and spray with cooking spray. Continue to bake until chicken is no longer pink in the centers and juices run clear, 5 to 10 minutes more. Turn on the oven's broiler. Broil until browned, 3 to 5 minutes more.

By indomagic

Ingredients

• ✓ ginger
• oil
• red onion
• red bell pepper
• garlic
• watermelon
• tomato
• lime juice
• curry powder
• salt
• white sugar

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onion, bell pepper, garlic, and ginger; cook and stir until tender, about 5 minutes.
2. 2 Stir watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture; bring to a boil. Reduce heat to medium-low; simmer, uncovered, until watermelon and tomatoes begin to break down, about 10 minutes. Cool.
3. 3 Fill sterilized jars with chutney and seal. Flip jars upside down to mix for 5 minutes; flip right-side up and refrigerate.

By tokonoma

Ingredients

• ✓ ginger
• okra
• chickpea flour
• lemon juice
• red chile powder
• turmeric
• asafoetida powder
• carom seed
• salt
• oil
• chaat masala

Instructions

1. 1 Cut each okra pod vertically into 4 long pieces. Place in a bowl with chickpea flour, ginger paste, lemon juice, chile powder, turmeric, asafetida, carom seeds, and salt; toss to coat.
2. 2 Heat 2 inches oil in a deep saucepan over medium heat. Lower okra carefully into the hot oil in batches. Fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra.
3. 3 Serve sprinkled with chaat masala.

By Rhinusmita

Ingredients

• ✓ ginger
• chicken breast
• curry leaf
• yogurt
• garlic
• chili powder
• coriander
• garam masala
• red food coloring
• vegetable oil

Instructions

1. 1 Mix chicken, curry leaves, yogurt, garlic paste, chili powder, coriander, garam masala, and ginger together. Cover and let marinate in a refrigerator for 2 hours.
2. 2 Add a few drops of red food coloring and mix so that chicken becomes tinted with red.
3. 3 Heat 2 inches oil in a deep saucepan over medium heat. Lower chicken pieces carefully into the hot oil, working in batches, and fry, stirring frequently, until browned and no longer pink in the centers, about 5 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken pieces.

By Baton Rouge Mom

Ingredients

• ✓ ginger
• red lentil
• water
• tomato
• thai chile
• turmeric
• cilantro
• ghee
• cumin seed
• baby spinach
• sea salt

Instructions

1. 1 Rinse lentils in a 3- to 4-quart pot with water, rubbing lentils between the fingertips of one hand, then drain. Repeat 3 or 4 times or until the water runs clear.
2. 2 Place drained lentils in the pot and add 2 cups water, tomatoes, ginger, chiles, and turmeric. Bring to a boil over medium-high heat, skimming and discarding foam. When tomato skin is loosened and wrinkled, after about 5 minutes of cooking, transfer tomatoes to a plate to cool.
3. 3 Reduce heat to medium and simmer lentils, uncovered, stirring occasionally, until very tender and almost mushy, about 15 minutes. (The lentil color will change from salmon to pale yellow as they cook.) Keep warm over low heat.
4. 4 Meanwhile, peel and core cooled tomatoes; discard skins. Transfer tomatoes to a blender, along with the ginger and chiles from the pot and the cilantro. Pureé, scraping down the sides as needed, until you have a thick, green-flecked tomato sauce.
5. 5 Heat ghee in a large skillet over medium-high heat until it shimmers. Add cumin seeds and let sizzle until they turn reddish brown and smell nutty, about 10 seconds. Immediately add spinach in handfuls, stirring to wilt.
6. 6 Stir spinach mixture, tomato sauce, and salt into warm lentils. Simmer uncovered, stirring occasionally, to let the flavors mingle, about 5 minutes.

By Raghavan Iyer

Ingredients

• ✓ ginger
• potato
• vegetable oil
• cumin seed
• green chile pepper
• curry leaf
• turmeric
• salt
• whole wheat flour
• water

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, 10 to 15 minutes. Remove from the heat.
2. 2 Heat 1 1/2 teaspoons vegetable oil in a medium skillet over medium heat. Add cumin seeds and cook until light brown, 2 to 3 minutes. Add chile peppers, curry leaves, and ginger; cook and stir for about 1 minute. Add potatoes, turmeric, and salt; cook and stir carefully for about 5 minutes.
3. 3 Transfer potatoes to a bowl and allow to cool, about 15 minutes.
4. 4 Place 1/2 cup flour into a shallow bowl. Combine the remaining flour and 1 1/2 teaspoons oil in a large mixing bowl; salt to taste. Mix with your hands while gradually adding water. Knead dough until a smooth ball forms. Divide into 6 evenly round balls.
5. 5 Roll each dough ball into a thick, circular shape. Form the cooled potato mixture into 6 round balls and place a potato ball on top of each dough circle. Fold all the dough sides over the potato filling to cover. Flatten each stuffed dough slightly while dipping both sides into the bowl of flour.
6. 6 Roll each dough to a thin, circular shape and set a few inches apart on parchment paper.
7. 7 Set a large skillet over medium heat and lightly spread with remaining oil. Place a stuffed paratha on the hot skillet and cook for 2 to 3 minutes. Flip over and cook the other side for 2 to 3 minutes. Remove to a serving plate and continue this same process for all the parathas. Serve hot.

By Aavi1325

Ingredients

• ✓ ginger
• chicken breast
• lemon juice
• salt
• plain yogurt
• vegetable oil
• white vinegar
• garam masala
• curry powder
• green bell pepper
• sweet onion

Instructions

1. 1 Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
2. 2 Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
4. 4 Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.

By WEESHEBEAST

Ingredients

• ✓ ginger
• plain yogurt
• kosher salt
• black pepper
• clove
• garlic
• paprika
• cumin
• cinnamon
• coriander
• chicken thigh
• olive oil

Instructions

1. 1 Stir yogurt, salt, ginger, pepper, and cloves together in a bowl. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
2. 2 Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of the bag, and seal. Turn the bag over several times to distribute marinade. Place the bag in a bowl, and refrigerate 8 hours, or overnight, turning the bag occasionally.
3. 3 Preheat an outdoor grill for direct medium heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade. Spray chicken pieces with olive oil spray.
5. 5 Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange chicken thighs over indirect heat, and cook until no longer pink at the bone and the juices run clear, about 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By DIANA F

Ingredients

• ✓ ginger
• yogurt
• tomato paste
• lemon juice
• garlic
• cumin
• coriander
• curry powder
• paprika
• chicken breast
• bamboo skewer
• butter

Instructions

1. 1 Mix yogurt, tomato paste, lemon juice, ginger, garlic, cumin, coriander, curry, and paprika together in a glass or ceramic bowl. Refrigerate for 8 hours or overnight.
2. 2 Add chicken to the marinade, cover, and refrigerate for at least 4 hours.
3. 3 Bring chicken to room temperature, 15 to 20 minutes. Skewer on bamboo skewers and place on a baking sheet.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until chicken is no longer pink in the center, 20 to 35 minutes, drizzling with melted butter during the last 5 minutes of cooking.

By Melissa Banks

Ingredients

• ✓ ginger
• cooking spray
• okra
• onion
• canola oil
• onion powder
• garlic powder
• turmeric
• curry powder
• paprika
• salt
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil and spray lightly with cooking spray.
2. 2 Place frozen okra and onion on the prepared baking sheet; drizzle with canola oil. Combine onion powder, garlic powder, ginger, turmeric, curry powder, paprika, and salt in a bowl. Sprinkle over vegetables and toss to coat.
3. 3 Roast in the preheated oven until tender, about 34 minutes. Remove from the oven and garnish with cilantro.

By PB

Ingredients

• ✓ ginger
• garlic
• vegetable oil
• onion
• cumin
• coriander
• cayenne pepper
• turmeric
• potato
• tomato
• spinach
• salt

Instructions

1. 1 Grind garlic and ginger together to make a paste.
2. 2 Heat 1 tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until translucent, 5 to 7 minutes. Add cumin, coriander, cayenne, and turmeric. Add ginger-garlic paste. Mix well. Stir in remaining oil, potatoes, and tomatoes; cook until oil leaves the side of the pan, about 5 minutes. Add spinach and salt; continue to cook over medium heat until potatoes are tender, about 20 minutes. Serve.

By Cody Harris

Ingredients

• ✓ ginger
• olive oil
• curry powder
• onion
• garlic
• peach
• plum tomato
• cream
• vegetable broth
• salt
• black pepper
• lettuce
• shrimp

Instructions

1. 1 Heat the oil in a large saucepan over medium heat; stir in the curry and cook 1 minute. Add the onion and garlic; cook 8 to 10 minutes, or until the onion becomes transparent. Stir in the peaches, including their syrup, with the tomatoes, ginger, cream, broth, salt, and pepper. Simmer over low heat for 45 minutes. Serve hot, topped with shrimp and lettuce.

By kitsilanogirl

Ingredients

• ✓ ginger
• yogurt
• garlic
• lemon
• honey
• coriander
• cumin
• cinnamon
• cayenne pepper
• olive oil
• salt
• black pepper
• chicken

Instructions

1. 1 Mix yogurt, garlic, ginger, lemon juice, honey, coriander, cumin, cinnamon, cayenne, olive oil, salt, and pepper together in a glass or ceramic bowl. Slather it on the chicken, making sure it gets underneath the skin and into the cavity. Cover the bowl or wrap in plastic wrap.
2. 2 Marinate the chicken in a refrigerator for at least 4 hours, or overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Yen

Ingredients

• ✓ ginger
• onion
• red chile pepper
• garlic
• water
• salt
• black pepper
• vegetable oil
• curry powder
• chicken breast
• tomato
• cilantro

Instructions

1. 1 Place onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper.
2. 2 Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes.
3. 3 Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste.
4. 4 Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.

By Try This Recipe!

Ingredients

• ✓ ginger
• ground lamb
• onion
• mint leaves
• cilantro
• green chile paste
• cumin
• coriander
• paprika
• salt
• cayenne pepper
• skewer
• vegetable oil

Instructions

1. 1 Mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste together in a large bowl. Season with cumin, coriander, paprika, salt, and cayenne. Cover and chill in the refrigerator for 2 hours. Soak skewers in cold water.
2. 2 Divide lamb mixture into 8 equal portions; mold portions onto skewers to form a sausage shape. Refrigerate skewers until you are ready to grill.
3. 3 Preheat an outdoor grill for high heat and brush the grate liberally with oil.
4. 4 Cook skewers on the preheated grill, turning frequently, until nicely browned on all sides and meat is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

By YAKUTA

Ingredients

• ✓ ginger
• vegetable oil
• cumin seed
• garlic
• potato
• turmeric
• paprika
• cumin
• garam masala
• salt
• cauliflower
• cilantro

Instructions

1. 1 Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
2. 2 Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

By SHAHZADI

Ingredients

• ✓ ginger
• peanut oil
• sweet onion
• garlic
• turmeric
• cumin
• paprika
• red chili powder
• tomato
• coconut milk
• salt
• shrimp
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat peanut oil in a large skillet over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Remove the skillet from heat and allow to cool slightly, about 2 minutes.
3. 3 Add garlic, turmeric, ginger, cumin, paprika, and chile powder to onion in the skillet; stir over low heat to bloom spices, about 30 seconds. Stir in tomatoes, coconut milk, and salt. Bring to a boil for 1 minute, then reduce heat and simmer, stirring occasionally, for 10 minutes.
4. 4 Stir in shrimp and cilantro; simmer until shrimp is warmed through, about 1 minute.
5. 5 Serve and enjoy!

By Jacqueline B

Ingredients

• ✓ ginger
• vegetable oil
• egg
• red onion
• garlic
• carrot
• cabbage
• scallion
• soy sauce
• curry powder
• chili powder
• paratha
• salt
• black pepper

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Add eggs; cook and stir until scrambled and dry, about 5 minutes. Remove from heat.
2. 2 Heat remaining 2 tablespoons vegetable oil in a deep skillet over medium heat. Stir in onion, garlic, and ginger; cook and stir frequently until onions are nearly translucent, about 5 minutes. Add carrots; cook and stir until carrots are nearly tender but still crunchy, 7 to 8 minutes.
3. 3 Stir cabbage and scallions into the skillet; add 1 teaspoon soy sauce. Sprinkle 2 tablespoons curry powder and 1 tablespoon chili powder over the vegetable mixture; stir until coated. Turn stove top temperature to low.
4. 4 Mix eggs and paratha into the vegetable mixture. Stir in remaining soy sauce, curry powder, and chili powder; stir until coated. Cook until flavors combine, about 3 minutes. Season with salt and pepper.

By Minnie

Ingredients

• ✓ ginger
• tomato
• yogurt
• garlic
• vegetable oil
• onion
• masala curry paste
• chicken breast
• salt
• black pepper
• water
• flour
• cilantro

Instructions

1. 1 Combine tomatoes, yogurt, garlic, and ginger in a blender and process until smooth.
2. 2 Heat oil in a large frying pan over medium heat. Add onion and fry until soft, 3 to 4 minutes, stirring constantly. Stir in curry paste and fry until fragrant, 1 minute more, stirring once or twice. Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Remove pan from heat.
3. 3 Mix water and flour together in a bowl. Stir into the chicken mixture in the frying pan. Return pan to the heat and bring to a boil, stirring constantly, about 5 minutes. Reduce heat to low, cover, and cook until thickened, about 15 minutes more. Sprinkle with cilantro and serve immediately.

By Keri

Ingredients

• ✓ ginger
• vegetable oil
• onion
• ground beef
• egg
• yogurt
• garlic
• coriander
• salt
• red pepper
• cumin seed
• tomato sauce
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large skillet over medium-high heat. Saute onion until golden brown, about 5 minutes. Transfer onion and 1 tablespoon of the oil from the skillet to a food processor and puree until smooth. Reserve remaining oil in the skillet.
3. 3 Place onion puree, beef, egg, yogurt, garlic paste, ginger paste, coriander, salt, and red pepper in a bowl. Mix by hand to combine. Form beef mixture into 4 to 5-inch-long kebabs using oiled hands. Arrange in a baking pan.
4. 4 Saute cumin seeds in the reserved oil over medium-high heat until blackened, about 5 minutes. Stir in tomato sauce, and salt; cook until heated through, about 5 minutes more. Pour the sauce over the kebabs. Cover with aluminum foil.
5. 5 Bake in the preheated oven until beef is no longer pink in the center, about 20 minutes. Uncover and turn on the broiler. Broil until brown, about 5 minutes more.

By sommer

Ingredients

• ✓ ginger
• vegetable oil
• chicken breast
• cornstarch
• garlic
• onion
• salt
• pepper
• cooking sherry
• beef bouillon
• peanut butter
• curry powder
• water
• coconut milk

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper. Add sherry and beef bouillon and let liquid reduce a little.
2. 2 Stir in peanut butter and curry powder and add water to cover; add ginger, reduce heat to low and simmer for 30 minutes, then lastly stir in coconut milk and serve hot.

By Rebecca Swift

Ingredients

• ✓ ginger
• cauliflower
• butter
• garlic
• cumin
• coriander
• garam masala
• turmeric
• cayenne pepper
• salt
• black pepper
• lime
• cilantro

Instructions

1. 1 Process cauliflower florets in a blender or food processor until broken into small pieces about the size of rice.
2. 2 Heat butter in a skillet over medium-high heat; add cauliflower rice, garlic, cumin, coriander, garam masala, turmeric, ginger, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, until cauliflower is softened, about 10 minutes.
3. 3 Remove skillet from heat and add lime wedges and cilantro.

By Ryan Feagin

Ingredients

• ✓ ginger
• saffron
• turmeric
• water
• vegetable shortening
• onion
• cinnamon stick
• clove
• cumin
• garlic powder
• cardamom seed
• long-grain white rice
• yogurt
• salt

Instructions

1. 1 Place saffron threads into boiling water, set aside to steep.
2. 2 Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
3. 3 Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.

By Sigrid

Ingredients

• ✓ ginger
• canola oil
• red onion
• garlic
• brown sugar
• cumin
• curry paste
• potato
• tomato
• coconut milk
• red lentil
• vegetable bouillon
• lemon juice
• salt
• black pepper

Instructions

1. 1 Heat oil in a pot over medium-low heat. Add onions, garlic, and ginger; cook and stir until fragrant, 3 to 5 minutes. Sprinkle in sugar and cumin; cook and stir until sugar caramelizes, about 2 minutes, making sure cumin does not burn.
2. 2 Stir in curry paste and cook for 1 to 2 minutes. Add potatoes, tomatoes with their juices, coconut milk, lentils, and bouillon; bring to a boil. Reduce the heat, then cover and simmer, stirring occasionally, until potatoes and lentils are cooked through, 20 to 25 minutes. Season with lemon juice, salt, and pepper.

By JessiT