Type what you have

Ingredients

• ✓ cumin
• yogurt
• sour cream
• ketchup
• onion
• lime juice
• cilantro
• chili powder
• garlic powder
• salt

Instructions

1. 1 Stir yogurt, sour cream, ketchup, onion, lime juice, cilantro, cumin, chili powder, garlic powder, and salt together in a bowl with a whisk until smooth.
2. 2 Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.

By bryan

Ingredients

• ✓ cumin
• water
• quinoa
• cherry tomato
• cucumber
• red onion
• lime juice
• salt
• pepper
• spinach
• avocado

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Spread into a medium bowl and refrigerate until cold, about 30 minutes.
2. 2 Stir tomatoes, cucumber, and onion into cooled quinoa in the bowl. Season with lime juice, cumin, salt, and pepper; stir to combine.
3. 3 Divide spinach leaves onto 2 plates and top with quinoa salad. Garnish with avocado to serve.

By Gitano

Ingredients

• ✓ cumin
• rotini pasta
• vegetable oil
• lime juice
• chili powder
• salt
• garlic
• corn
• black bean
• green bell pepper
• red bell pepper
• cilantro
• tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.
2. 2 Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.
3. 3 Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

By Lisa Provost

Ingredients

• ✓ cumin
• water
• quinoa
• olive oil
• lime
• salt
• red pepper flakes
• cherry tomato
• black bean
• green onion
• cilantro
• salt
• black pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
2. 2 Meanwhile, whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a small bowl.
3. 3 Combine quinoa, tomatoes, black beans, and green onions in a large bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper.
4. 4 Serve immediately or chill salad in an airtight container in the refrigerator for about five days.

By scrumdiddly

Ingredients

• ✓ cumin
• black-eyed pea
• red bell pepper
• yellow bell pepper
• onion
• jalapeno pepper
• parsley
• garlic
• red wine vinegar
• balsamic vinegar
• olive oil
• salt
• black pepper
• bacon

Instructions

1. 1 Combine black-eyed peas, bell peppers, onion, jalapeño chiles, parsley, and garlic in a large bowl.
2. 2 Whisk red wine vinegar and balsamic vinegar together in a small bowl; gradually pour in olive oil, whisking constantly until thoroughly blended. Stir in salt, black pepper, and cumin.
3. 3 Pour dressing over pea salad, tossing to coat evenly. Cover and refrigerate until completely chilled, about 3 hours. Just before serving, stir in bacon.

By Julie Cleaves McLaughlin

Ingredients

• ✓ cumin
• rotini pasta
• salsa
• mayonnaise
• sour cream
• red bell pepper
• black bean
• corn
• red bell pepper
• green bell pepper
• black olive
• green onion
• salt
• garlic powder
• cilantro
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot with lightly salted water to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
3. 3 While pasta is cooking, combine salsa, mayonnaise, sour cream, and bell pepper in a large bowl. Add black beans, corn, olives, green onions, salt, garlic powder, cumin, cilantro, and pepper; stir until well combined.
4. 4 Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly.
5. 5 Add cooled pasta to salsa and vegetable mixture; stir until evenly coated. For best results, cover salad with plastic wrap and refrigerate until chilled before serving.

By JOSLYN H

Ingredients

• ✓ cumin
• hot pepper sauce
• chili powder
• black pepper
• salt
• white sugar
• garlic
• lemon juice
• lime juice
• cilantro
• red wine vinegar
• olive oil
• red onion
• corn kernel
• red bell pepper
• green bell pepper
• cannellini bean
• kidney bean
• black bean

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beans, bell peppers, corn, and red onion in a large bowl.
3. 3 Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
4. 4 Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.

By Karen Castle

Ingredients

• ✓ cumin
• flour
• chicken breast
• olive oil
• onion
• curry powder
• salt
• cinnamon
• garlic powder
• black pepper
• coriander
• chicken broth
• greek yogurt

Instructions

1. 1 Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
2. 2 Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
3. 3 Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
4. 4 Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

By vakatik

Ingredients

• ✓ cumin
• soy sauce
• brown sugar
• garlic
• ground ginger
• red chili paste
• pork chop
• cooking spray

Instructions

1. 1 Place soy sauce, brown sugar, garlic, ginger, cumin, and red chili paste in a large, heavy resealable plastic bag. Smash the bag a few times with your fingers to mix all the ingredients thoroughly and dissolve the brown sugar.
2. 2 Place pork chops into the marinade and seal the bag. Allow to marinate for 30 to 45 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove pork chops from marinade; discard marinade. Shake off excess marinade and grill pork chops until browned and no longer pink inside, 5 to 7 minutes per side. The chops should show good grill marks and an instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

By itsjustaphase

Ingredients

• ✓ cumin
• cooking oil
• onion
• green bell pepper
• garlic
• garam masala
• curry powder
• turmeric
• tomato
• green lentil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric; cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.

By missjazzcullen

Ingredients

• ✓ cumin
• heavy cream
• bay leaf
• ginger
• turmeric
• curry powder
• coconut butter
• milk
• salt
• lime juice
• basil
• cilantro
• garlic
• red bell pepper
• onion
• zucchini
• tomato
• butter

Instructions

1. 1 Melt butter in a large pot over medium-low heat; add tomatoes, zucchini, onion, red bell pepper, garlic, cilantro, basil, lime juice, and salt. Cover and cook until vegetables are slightly tender, about 25 minutes. Transfer vegetable mixture to a blender or food processor; blend until smooth.
2. 2 Place milk, coconut butter, curry powder, turmeric, ginger, cumin, and bay leaf in the same large pot; cook and stir over medium-low heat until coconut butter is completely melted, 5 to 10 minutes. Add pureed vegetables to the milk mixture; cook until heated through, about 5 minutes. Garnish each serving with about 1 tablespoon heavy cream.

By HannahRose

Ingredients

• ✓ cumin
• ring
• lid
• canning jar
• butter
• brown sugar
• white sugar
• fruit pectin
• lime juice
• cilantro
• garlic
• cherry tomato
• pineapple
• red bell pepper
• green bell pepper
• shallot
• apricot
• habanero pepper

Instructions

1. 1 Wearing rubber gloves and avoiding touching your eyes or face, seed and mince the habanero pepper. Place the habanero pepper, apricots, shallots, green and red bell pepper, pineapple, cherry tomatoes, garlic, cilantro, cumin, and lime juice into a large pot over medium heat, and stir in the pectin until dissolved. Bring the mixture to a boil, and mix in the white and brown sugars, stirring until completely dissolved. Return the jam to a full rolling boil, add the butter to reduce foaming, and boil hard for 2 to 3 minutes, stirring constantly.
2. 2 Turn off heat, and skim and discard any foam that forms on the jam. Pack the jam into the sterilized jars, and top each with a sterilized lid and ring.
3. 3 Simmer the filled jars in a boiling water bath for 10 minutes, then remove the jars and store upside-down on a cloth towel for about 5 minutes. Turn right side up, and allow the lids to seal (listen for the popping sound). Let jars cool completely.

By Melissa Goff

Ingredients

• ✓ cumin
• milk
• egg
• hot pepper sauce
• flour
• tapioca starch
• seasoned salt
• garlic granules
• chicken breast
• cooking spray
• plain greek yogurt
• sweet chili sauce
• hot sauce

Instructions

1. 1 Preheat an air fryer to 380 degrees F (190 degrees C) according to manufacturer's instructions.
2. 2 Whisk milk, egg, and 1 tablespoon hot sauce together in a shallow bowl. Combine flour, tapioca starch, seasoned salt, garlic granules, and cumin in a second bowl. Dip chicken pieces into egg mixture, then dredge in flour mixture, shaking off excess. Place in the air fryer basket, in batches, careful to not overcrowd; lightly coat chicken with cooking spray.
3. 3 Cook in the preheated air fryer, shaking basket after 5 minutes, until chicken is no longer pink in the center and the juices run clear, about 10 minutes per batch.
4. 4 Combine Greek yogurt, sweet chili sauce, and 1 teaspoon hot sauce in a small bowl. Serve chicken with sauce.

By thedailygourmet

Ingredients

• ✓ cumin
• vegetable oil
• beef short rib
• massaman curry paste
• ginger
• garlic
• coconut milk
• turmeric
• curry powder
• red chile powder
• garlic salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat Pot for 2 minutes; add vegetable oil. Add ribs, 3 to 4 at a time; sear until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Transfer ribs to a plate; set aside.
2. 2 Stir curry paste, ginger, and garlic into hot Pot, scraping the browned bits of food off the bottom of the Pot with a wooden spoon for about 2 minutes. Pour in coconut milk; stir in turmeric, curry powder, cumin, red chile powder, and garlic salt.
3. 3 Carefully place ribs back into Pot; stir in a folding motion until ribs are covered in curry sauce.
4. 4 Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Brittaney Bunjong

Ingredients

• ✓ cumin
• vegetable oil
• onion
• garlic
• curry powder
• salt
• black pepper
• asparagus
• broccoli
• water
• shrimp

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes.
2. 2 Stir curry powder, cumin, salt, and pepper into onion mixture. Add asparagus and broccoli to the skillet, pour water over vegetables, and cook until slightly tender, 4 to 5 minutes.
3. 3 Stir shrimp into vegetable mixture; cook and stir until they are bright pink outside and no longer transparent in the center, about 5 minutes.

By kellewic

Ingredients

• ✓ cumin
• olive oil
• lime juice
• jalapeno pepper
• white vinegar
• worcestershire sauce
• cilantro
• elephant garlic
• sugar
• paprika
• garlic powder
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Combine olive oil, lime juice, jalapenos, vinegar, Worcestershire sauce, cilantro, elephant garlic, sugar, paprika, cumin, garlic powder, cayenne pepper, salt, and pepper in a large glass bowl. Add whatever meat you are planning on marinating, cover, and refrigerate for 2 hours. The meat will lose it's bright red color as it marinades in the acidic juice.

By Traci-in-Cali

Ingredients

• ✓ cumin
• vegetable oil
• asparagus
• shallot
• green bell pepper
• okra
• grape tomato
• salt
• black pepper
• garlic powder
• white pepper
• chile powder
• egg
• thai basil

Instructions

1. 1 Heat oil in a saute pan over medium-high heat. Saute asparagus, shallot, green pepper, and Chinese okra until shallot is translucent, 5 to 7 minutes. Add tomatoes, salt, black pepper, garlic powder, white pepper, chile powder, and cumin. Cook and stir until spices smell toasted, 1 to 2 minutes.
2. 2 Pour eggs into the pan; cook until edges start to dry, about 2 minutes. Flip mixture over and cook until set, 2 to 3 minutes more. Transfer to a plate and sprinkle Thai basil on top.

By ub40swaz

Ingredients

• ✓ cumin
• red onion
• garlic
• lemongrass
• soy sauce
• peanut oil
• turmeric
• brown sugar
• ginger
• salt
• black pepper
• chicken breast
• skewer

Instructions

1. 1 In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
2. 2 About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.

By Bob MacDonald

Ingredients

• ✓ cumin
• olive oil
• onion
• beef chuck
• black pepper
• tomato paste
• carrot
• green bell pepper
• potato
• celery
• water
• salt
• parsley
• garlic
• chinese noodle

Instructions

1. 1 Heat oil in a large pot over high heat. Reduce heat to medium-high; cook and stir onion in hot oil until golden, 3 to 5 minutes. Stir in beef strips, cumin, and black pepper; cook until beef is browned, about 5 minutes. Stir in tomato paste and cook for 2 to 3 minutes.
2. 2 Stir carrot into the pot; cook until coated with tomato paste, 2 to 3 minutes. Add green bell pepper; cook for 1 minute. Add potatoes and celery; cook for 5 minutes. Pour in water; bring to a boil. Season water with salt. Reduce heat to low and simmer soup until potatoes are soft, about 40 minutes.
3. 3 Stir parsley and garlic into the soup. Simmer until garlic is soft, 10 to 15 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Rinse and drain well. Divide among serving bowls. Ladle hot soup over noodles.

By dilyadavid

Ingredients

• ✓ cumin
• canola oil
• onion
• red bell pepper
• garlic
• coriander
• curry powder
• coconut milk
• sugar
• red pepper flakes
• shrimp
• cornstarch
• water
• cilantro

Instructions

1. 1 Heat oil in large, nonstick saucepan over medium heat. Sauté onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
2. 2 Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
3. 3 Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
4. 4 Combine cornstarch with 1 tablespoon water in a small bowl; stir into shrimp mixture and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

By dakota kelly

Ingredients

• ✓ cumin
• vegetable oil
• onion
• tomato
• garlic
• ginger
• goat meat
• water
• potato
• carrot
• garam masala
• coriander
• turmeric
• salt
• red chile pepper

Instructions

1. 1 Heat 2 tablespoons oil in an electric pressure cooker on the "Sear" setting. Add onions; cook and stir until golden brown, 10 to 15 minutes.
2. 2 Transfer onions to a food processor; grind into a paste. Remove to a bowl.
3. 3 Combine tomatoes, garlic paste, and ginger paste in the food processor; process until smooth.
4. 4 Heat remaining 2 tablespoons oil in the pressure cooker using the "Sear" setting. Add onion paste; cook, stirring constantly, until browned, about 2 minutes. Stir in the tomato mixture. Add goat meat, water, potato, carrot, garam masala, coriander, cumin, turmeric, salt, and red chile pepper.
5. 5 Close pressure cooker and seal according to manufacturer's instructions. Set the timer for 50 minutes at high pressure. Release pressure using the natural-release method according to manufacturer's instructions.

By jmerar

Ingredients

• ✓ cumin
• ground lamb
• garlic
• green onion
• fresno chile pepper
• green pea
• kosher salt
• black pepper
• cayenne pepper
• rice vinegar
• soy sauce
• mint
• egg
• water
• wonton wrapper
• butter

Instructions

1. 1 Combine lamb, garlic, green onions, chile pepper, peas, salt, pepper, cayenne, and cumin in a bowl. Mix with 2 forks, starting on the surface of the mixture, until ingredients are evenly combined. Wrap in plastic and chill for 3 hours, or up to overnight.
2. 2 Mix rice vinegar, soy sauce, and mint together in a bowl for dipping sauce. Refrigerate until needed.
3. 3 Combine beaten egg and water in a small bowl. Brush the edges of a wonton wrapper with some of the egg wash. Drop 2 to 3 teaspoons of filling in the center. Fold over and press edges together while squeezing out any air bubbles. Continue with remaining wrappers and filling. Let rest for about 10 minutes.
4. 4 Heat butter in a pan over medium heat. Fry batches of dumplings in the hot butter until meat is no longer pink and dumplings are golden brown, about 3 minutes per side. Serve with dipping sauce.

By John Mitzewich

Ingredients

• ✓ cumin
• chickpea
• water
• onion
• salt
• olive oil
• yellow onion
• ginger
• black pepper
• garlic
• turmeric
• red pepper flake
• chickpea cooking water
• coconut milk
• dairy-free yogurt
• cilantro

Instructions

1. 1 Rinse chickpeas under cold running water. Place in a bowl and cover with at least 4 cups of cold water. Soak for 12 to 24 hours.
2. 2 Drain chickpeas and place in a large pot. Pour in enough water to cover chickpeas by 2 inches. Add halved onion and bring to a rolling boil over medium-high heat. Reduce heat to a high simmer. Cook for a few minutes until a foam forms at the top. Skim off the foam and cook, covered, until chickpeas are soft, 40 to 60 minutes.
3. 3 Remove from heat, season with salt, and set aside. Do not drain so chickpeas don't dry out.
4. 4 Heat oil in a large pot over medium heat. Add chopped onion and ginger. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in turmeric, cumin, and red pepper flakes.
5. 5 Drain chickpeas, reserving 2 cups of the cooking liquid. Add drained chickpeas to the sauteed onion mixture and stir until well coated with the spices. Cook until chickpeas are a little bit crisp, stirring occasionally, 8 to 10 minutes.
6. 6 Add 2 cups of chickpea cooking liquid and coconut milk to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, uncovered, stirring occasionally, until curry has thickened to your desired consistency and flavors have started to come together, 40 to 60 minutes. Taste and season with salt and pepper.
7. 7 Divide curry amongst bowls and top with yogurt and cilantro.

By Barbara Sauermann

Ingredients

• ✓ cumin
• pork loin roast
• lemongrass
• ginger
• fresno pepper
• serrano pepper
• shallot
• garlic
• turmeric
• black pepper
• cayenne pepper
• brown sugar
• lime
• soy sauce
• fish sauce
• vegetable oil

Instructions

1. 1 Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.
2. 2 Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth.
3. 3 Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do.
4. 4 Transfer to the refrigerate and marinate overnight, or up to 24 hours.
5. 5 Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.
6. 6 Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 to 4 minutes per side.

By John Mitzewich

Ingredients

• ✓ cumin
• butter
• cumin seed
• chicken breast
• vegetable oil
• onion
• carrot
• garlic
• ginger
• red pepper flakes
• honey
• cinnamon
• curry powder
• salt
• black pepper
• coconut milk

Instructions

1. 1 Melt butter in large frying pan over medium heat.
2. 2 Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
3. 3 Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
4. 4 Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
5. 5 Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
6. 6 Stir in coconut milk and simmer until flavors have blended, about 10 minutes.

By greystonecooks

Ingredients

• ✓ cumin
• raisin
• white sugar
• mustard green
• red pepper flakes
• garlic
• mustard
• mango
• onion
• butter
• chicken drumstick
• black pepper
• salt
• curry powder
• olive oil
• balsamic vinegar
• white vinegar
• brown sugar

Instructions

1. 1 Combine ¼ cup brown sugar, white vinegar, balsamic vinegar, oil, cumin, curry powder, salt, and black pepper in a large bowl; add chicken and toss to coat.
2. 2 Melt butter in a large skillet over medium heat. Add chicken; brown on both sides, 10 to 12 minutes.
3. 3 Place 1 sliced onion, ½ mango slices, Dijon mustard, garlic, and pepper flakes in a blender; blend until smooth, about 1 minute. Pour over chicken in the skillet.
4. 4 Stir in mustard greens, remaining 1 sliced onion, remaining ½ mango slices, white sugar, raisins, and remaining ¼ cup brown sugar; bring to a boil. Reduce heat to a simmer; cook, stirring often, until chicken is no longer pink and juices run clear, 10 to 15 minutes more.

By Maralin

Ingredients

• ✓ cumin
• water
• jasmine rice
• vegetable oil
• russet potato
• chicken thigh
• salt
• black pepper
• coconut milk
• yellow curry powder
• garlic
• soy sauce
• white sugar
• garlic powder
• ginger
• red pepper flakes

Instructions

1. 1 Bring water to a boil in a medium saucepan; stir in rice, cover, and reduce heat to low. Simmer until water has been absorbed, about 15 minutes. Add a few tablespoons water if rice is too firm. Remove from heat, cover, and set aside.
2. 2 Meanwhile, heat oil in a large wok over medium-high heat. Add potatoes, chicken, salt, and black pepper; cook and stir until chicken is firm and no longer translucent, 5 to 7 minutes.
3. 3 Stir in coconut milk, curry powder, chopped garlic, soy sauce, sugar, garlic powder, cumin, ginger, and pepper flakes with a wooden spoon until well mixed. Bring to a boil. Cover, reduce heat to low, and simmer until potatoes are very soft and curry aroma is strong, 15 to 20 minutes.
4. 4 Off heat, taste; adjust curry powder, sugar, salt, and black pepper as desired. Let sit before serving over cooked rice, 5 minutes.

By Tanya Jenny

Ingredients

• ✓ cumin
• wooden skewer
• chicken breast
• soy sauce
• tomato sauce
• peanut oil
• garlic
• black pepper
• peanut oil
• onion
• garlic
• peanut butter
• sugar
• soy sauce
• water
• lemon

Instructions

1. 1 Put wooden skewers in a shallow dish and cover with water. Let soak for 20 minutes.
2. 2 Place chicken strips into a bowl. Combine soy sauce, tomato sauce, peanut oil, garlic, pepper, and cumin in a small bowl; mix to combine. Pour over chicken strips and mix so chicken is well coated on all sides. Marinate for 15 minutes.
3. 3 Meanwhile, make the peanut sauce. Add 1 tablespoon oil to a hot skillet over medium-high heat. Add onion and garlic. Cook and stir until onion is soft and translucent, about 4 minutes. Add peanut butter, sugar, soy sauce, and water. Mix well. Cook until sauce has thickened slightly, about 5 minutes. Add lemon juice and remove from heat.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate. Thread each chicken strip onto a skewer.
5. 5 Place skewers on the preheated grill and cook for a total of 10 minutes, flipping once halfway through cooking. Serve the satay skewers immediately with the peanut sauce for dipping.

By Allrecipes Member

Ingredients

• ✓ cumin
• pepper
• salt
• coconut extract
• evaporated milk
• whole wheat spaghetti
• vegetable broth
• firm tofu
• curry powder
• ginger
• turmeric
• coriander
• zucchini
• carrot
• water
• garlic
• onion
• olive oil

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

Ingredients

• ✓ cumin
• cilantro leaf
• hamburger bun
• salt
• cayenne pepper
• ground chicken
• turmeric
• soy sauce
• bread crumb
• coconut milk
• basil
• garlic
• fish sauce
• rice vinegar
• jalapeno pepper
• cucumber
• carrot
• lime juice
• chile pepper sauce
• peanut butter

Instructions

1. 1 Combine peanut butter, 1 teaspoon chili sauce, and lime juice in a small bowl; stir until thoroughly blended.
2. 2 Combine carrot, cucumber, and jalapeño in a bowl; stir in vinegar and fish sauce. Set aside.
3. 3 Combine garlic, basil, coconut milk, bread crumbs, soy sauce, remaining 1 teaspoon chili sauce, cumin, and turmeric in a bowl; mix in ground chicken until thoroughly blended (mixture will be very soft).
4. 4 Fry a small piece of chicken mixture in a large nonstick skillet over medium heat until chicken is browned and no longer pink. Taste chicken piece; season chicken mixture with cayenne pepper and salt as needed. Do not eat raw chicken mixture.
5. 5 Spoon 1/4 chicken mixture into the same skillet, forming a patty shape; cook until bottom browned, about 5 minutes. Flip and cook until browned and no longer pink inside, about 5 minutes more. Repeat with remaining chicken mixture to make 3 more patties.
6. 6 Spread about 1 teaspoon peanut butter spread onto each bun half. Top each bottom bun with 1 chicken patty, 1/4 carrot slaw, and 1 tablespoon cilantro leaves. Place top buns on burgers; serve.

By John Mitzewich