yarngeek + coconutmilk   78

Coconut Vegetable Curry - Budget Bytes
2 Tbsp olive oil ($0.32)
2 cloves garlic ($0.16)
1 inch fresh ginger ($0.16)
2 Tbsp curry powder* ($0.30)
1/2 lb. carrots, 3-4 medium ($0.55)
1 small onion ($0.52)
2 Tbsp tomato paste ($0.11)
1 15 oz. can diced tomatoes ($0.75)
1 lb. frozen broccoli and cauliflower pieces ($1.65)
1 14 oz. light coconut milk** ($0.99)
1/2 tsp salt ($0.02)
1/2 tsp sugar ($0.02)
Handful fresh cilantro, chopped ($0.25)
food  onion  carrot  tomato  broccoli  cauliflower  coconutmilk 
4 weeks ago by yarngeek
Tasty — Slow Cooker Coconut Curry (Vegan + Gluten Free)...
1 medium white onion
1 large head broccoli
1 medium sweet potato, or large, scrubbed
1 cup (240 mL) water
15 oz (425 g) chickpeas, 1 can, organic, drained and rinsed
¼ cup (40 g) quinoa, uncooked
2 cloves garlic, minced
1 teaspoon ginger, minced
1 teaspoon red pepper flakes
1 tablespoon ground turmeric
2 teaspoons tamari
2 teaspoons salt
28 oz (795 g) diced tomato, 1 can
15 oz (425 g) coconut milk, 2 cans
cooked rice, for serving
fresh parsley, chopped, for serving, optional

---

Try not in the cooker, with broccoli added last second.
food  soup  tomato  sweet_potato  chickpea  coconutmilk  broccoli  ginger 
october 2018 by yarngeek
This 30-Minute Chickpea Curry Is Your New Emergency Dinner
1 shallot, roughly chopped (about 1/3 cup)
1 2-inch piece of peeled ginger, roughly chopped (about 3 tablespoons)
2 garlic cloves, roughly chopped (about 1 tablespoon)
2 tablespoons vegetable oil
2 tablespoons curry powder (madras or maharajah curry recommended)
1 medium-sized, ripe tomato, cored and roughly chopped (can substitute 1 cup canned tomatoes)
Kosher salt, to taste
1 14-ounce can full-fat coconut milk
2 15.5-ounce cans chickpeas, drained and rinsed
1 lemongrass stalk, bruise...
food  chickpea  coconutmilk  curry  shallots  ginger 
september 2018 by yarngeek
Easy Thai Satay Chicken - Cafe Delites
For The Chicken Marinade:
4 tablespoons coconut milk (from a 400ml tin)
1 1/2 tablespoons creamy peanut butter
1 1/4 tablespoon packed light brown sugar
1 1/4 tablespoon Thai red curry paste
1 tablespoon Kecap Manis (sweet soy sauce)
1 tablespoon fish sauce**
Pinch of salt
4 skinless chicken thighs , bone-in or out*
2 teaspoons Peanut oil for frying
For the Peanut Sauce:
1 1/3 cup coconut milk (all remaining milk from the tin)
1/4 cup creamy peanut butter (all natural preferable)
1 tablespoon fish sauce
1 tablespoon sweet soy sauce (Kecap manis)
1 tablespoon packed brown sugar
1 tablespoon Thai red curry paste
1/2 tablespoon Tamarind puree (optional)
Pinch of salt
1 teaspoon minced garlic
1-2 tablespoons freshly squeezed lime juice
Cilantro leaves to garnish
Lime wedges to garnish
Red chillies , sliced to garnish
food  chicken  marinade  peanutbutter  coconutmilk  lime  cilantro 
may 2018 by yarngeek
Cold Coconut Curry Gluten Free Noodle Salad - Gluten free recipes - gfJules - with the REAL Jules
To substitute for the Coconut Curry Flavor Packet, replace the ½ cup water called for in the recipe with ½ cup canned coconut milk and add 1 teaspoon honey or agave plus ½ – 1 teaspoon sea salt; ½ teaspoon onion powder, 1 teaspoon diced garlic, and 1 teaspoon cumin.
food  toohottocook  noodles  spices  coconutmilk 
june 2017 by yarngeek
Spicy Coconut and Pumpkin Soup - Budget Bytes
Ingredients

1 Tbsp olive oil $0.12
1 yellow onion $0.25
2 cloves garlic $0.16
1 Tbsp grated fresh ginger $0.16
1 tsp ground cumin $0.10
½ tsp crushed red pepper $0.05
15oz. can pumpkin puree $2.37
14oz. can coconut milk $1.99
3 cups chicken broth $0.39
Salt and pepper to taste $0.05
¼ bunch fresh cilantro $0.20

GARNISHES (optional)

¾ cup plain yogurt $0.37
3 Tbsp sriracha $0.15
3 Tbsp pumpkin seeds (pepitas) $0.59
food  soup  toohottocook  pumpkin  cilantro  coconutmilk  ginger 
may 2017 by yarngeek
Indonesian gado-gado salad - Lazy Cat Kitchen
1 carrot, julienned
1 red pepper, julienned
1 small courgette, shaved into ribbons with speed peeler
wedge of cabbage, shredded finely
a few cherry tomatoes
handful of spinach
handful of flat beans, cut into strips
½ small broccoli, divided into florets
100 g firm tofu, drained*
100 g vermicelli rice noodles (optional)
handful of fresh coriander (optional)
hot red chilli, finely sliced (optional)
2 wedges of lime

TOFU MARINADE

4 tbsp tamari (for GF version) or soy sauce
2 tbsp rice vinegar
2 tsp brown sugar
1 tsp sesame oil
1 garlic clove, minced
2 tsp grated ginger

PEANUT SAUCE

125 g / ½ cup crunchy 100% natural peanut butter**
¼ cup / 60 ml coconut milk
approx. ¼ cup / 60 ml water
1 tbsp tamari (for GF version) or soy sauce
½ tsp ground turmeric
½-¾ tsp hot ground chilli
1 garlic clove, minced
2 tsp grated ginger
1 tsp maple syrup or sugar
1½ tbsp tamarind purée (or lime juice)
food  toohottocook  zucchini  carrot  cabbage  greens  broccoli  tofu  ginger  cilantro  coconutmilk  tamarind 
may 2017 by yarngeek
Harbor Restaurant and Bar's Jamaican Rice and Peas (Red Beans and Rice) Recipe : Food Network
1 (16-ounce) package dried red kidney beans
10 cups, plus 4 cups water
3 cloves crushed garlic
1 coconut
3 scallions, sliced
1 tablespoon salt
1/4 pound butter
4 cups uncooked rice (recommended: Uncle Ben's Converted Rice)

---

Fussy bastard steps, wow.
food  beans  kidneybeans  driedbeans  rice  coconutmilk  scallions 
june 2015 by yarngeek
Recipe Page
1 medium to large clove garlic, minced
½ teaspoon sea salt (plus another few pinches, if desired)
2½ to 3 tablespoons freshly squeezed lime juice
1 (14-ounce) can “lite” coconut milk
¼ cup almond butter
½ tablespoon tamari (or coconut aminos for soy-free version)
1½ tablespoons peeled and roughly chopped fresh ginger
1½ to 2 teaspoons red curry paste (I use Thai Kitchen brand)
⅛ to ¼ teaspoon crushed red pepper flakes (optional; or use more if you like the heat!)

Chickpea mixture:

2 (14-ounce) cans chickpeas, drained and rinsed (3¾ to 4 cups)
2 cups zucchini that has been halved or quartered lengthwise (depending on thickness) and sliced about ¼ inch thick (see note)
¾ cup green onion (mostly white bottom portion, but some green as well)
2 dried or fresh kaffir lime leaves (optional)
2 to 3 tablespoons chopped fresh Thai basil, basil, or cilantro, for garnish (optional)
A few lime wedges, for serving
food  coconutmilk  almonds  ginger  chickpea  zucchini 
may 2015 by yarngeek
Almond Joy Smoothie | Greatist
1 1/2 cups unsweetened almond milk
1/2 cup coconut water
2 tablespoons unsweetened cocoa powder
2 tablespoons almond butter
2 dates, pitted
2 frozen bananas, in chunks
food  smoothie  coconutmilk  almonds  nutbutter 
may 2015 by yarngeek
RECIPES FOR HEALTH - Arugula Pi�a Colada Smoothie - recipe - NYTimes.com
1/4 cup freshly squeezed orange juice

1/2 cup light coconut milk

1 1/4 cups chopped pineapple (about 180 grams)

1 cup arugula (30 grams), rinsed

1 quarter-size piece of ginger, peeled

2 or 3 ice cubes
food  smoothie  coconutmilk  orangejuice  ginger 
march 2014 by yarngeek
edible perspective - Home - Almond Joy Smoothie + Milkshake
... I'm not sure about this as a smoothie, just because it's been so long since I did smoothies. But I'd take it as an ice cream.
food  smoothie  icecream  coconutmilk  almonds  chocolate 
january 2014 by yarngeek
Gingered Carrot Ice Cream
For after I get tired of the regular carrot ice cream.
food  icecream  carrot  coconutmilk  cinnamon  ginger 
january 2014 by yarngeek
Paleo Table - Sweet Potato Recovery Bar
This recipe is so damn precious I may vomit. But it looks tasty.
food  baking  coconutflour  pumpkin  sweet_potato  applesauce  coconutmilk  flax 
april 2013 by yarngeek

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