CORIANDER RECIPES RECIPES

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CARROT & CORIANDER SOUP RECIPE | BBC GOOD FOOD



Carrot & coriander soup recipe | BBC Good Food image

Everyone loves this super healthy soup, perfect for an easy supper

Provided by Good Food team

Categories     Dinner, Lunch, Soup, Supper

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 7

1 tbsp vegetable oil
1 onion, chopped
1 tsp ground coriander
1 potato, chopped
450g carrots, peeled and chopped
1.2l vegetable or chicken stock
handful coriander (about ½ a supermarket packet)

Steps:

  • Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
  • Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
  • Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
  • Cover and cook for 20 mins until the carrots are tender.
  • Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

Nutrition Facts : Calories 115 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 5 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.46 milligram of sodium

EASY CURRY PASTE RECIPES | JAMIE OLIVER RECIPES



Easy curry paste recipes | Jamie Oliver recipes image

My easy curry paste recipes for making a mean korma, jalfrezi, rogan josh, tikka masala and vindaloo

Number Of Ingredients 63

2 cloves garlic
5 cm piece of ginger
½ teaspoon cayenne pepper
1 teaspoon garam masala
2 tablespoons groundnut oil
1 tablespoon tomato puree
2 fresh green chillies
3 tablespoons desiccated coconut
2 tablespoons ground almonds
½ a bunch fresh coriander (15g)
2 teaspoons cumin seeds for toasting
1 teaspoon coriander seeds for toasting
2 cloves garlic
5 cm piece of fresh root ginger
1 teaspoon turmeric
2 tablespoons groundnut oil
2 tablespoons tomato puree
1 fresh green chilli
½ a bunch fresh coriander (15g)
2 teaspoons cumin seeds for toasting
1 teaspoon brown mustard seeds for toasting
1 teaspoon fenugreek seeds for toasting
1 teaspoon coriander seeds for toasting
2 cloves garlic
5 cm piece of fresh root ginger
75 g jarred roasted peppers
1 tablespoon paprika
1 teaspoon smoked paprika
2 teaspoons garam masala
1 teaspoon turmeric
2 tablespoons groundnut oil
2 tablespoons tomato puree
1 fresh red chilli
½ a bunch fresh coriander (15g)
2 teaspoons cumin seeds for toasting
2 teaspoons coriander seeds for toasting
1 teaspoon black peppercorns for toasting
2 cloves garlic
5 cm piece of fresh root ginger
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
2 teaspoons garam masala
2 tablespoons groundnut oil
2 tablespoons tomato puree
2 fresh red chillies
½ a bunch fresh coriander (15g)
1 tablespoon desiccated coconut
2 tablespoons ground almonds
1 teaspoon cumin seeds for toasting
1 teaspoon coriander seeds for toasting
2 cloves garlic
5 cm piece of fresh root ginger
4 dried red chillies
1 tablespoon turmeric
3 tablespoons groundnut oil
2 tablespoons tomato puree
2 fresh red chillies
½ a bunch fresh coriander (15g)
1 teaspoon black peppercorns for toasting
4 cloves for toasting
2 teaspoons coriander seeds for toasting
2 teaspoons fennel seeds for toasting
1 teaspoon fenugreek seeds for toasting

Steps:

    1. To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
    2. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.

Nutrition Facts : Calories 0 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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