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100ml vegetable oil 3 large onions, chopped 4 red chillies, finely chopped 10 cloves of garlic, finely chopped 2 tsp ground cumin 5 tsp fenugreek seeds 2 tsp mixed sweet spice 1 tsp turmeric 1 tsp fennel seeds 2 x 400g tins of chopped tomatoes 1 tbsp salt 1 large bunch of fresh coriander, coarsely chopped (including stalks) 1kg butternut squash, peeled and cubed into 1.5cm pieces 1.25kg potatoes, peeled and chopped into 3cm cubes 500g garden peas 250g paneer cheese, cubed 3 tsp groundnut oil 1 medium onion, peeled and finely chopped 550g white basmati rice 1.2 litres boiling water 2 rounded tsp salt a handful of flaked almonds 1 orange, the grated zest and carefully peeled segments 1 tbsp of chopped coriander, Spicy potato, butternut squash, pea and paneer curry with orange-scented rice
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4 chicken breasts, trimmed 250g long grain rice 1 small onion, finely chopped 1/2 teaspoon minced coriander 1/2 teaspoon minced garlic 1 tablespoon medium curry powder 250ml dry white wine 500ml double cream 100ml sunflower oil 300ml chicken stock (optional) or water 1 bay leaf unsalted butter plain flour salt and freshly ground pepper flat leaf parsley or fresh coriander, Thai-style chicken breast with coriander rice
4 tbsp. Vegetable oil, 100g Red onion. chopped, 150g Onions. sliced, 1 tsp. Fresh root ginger. chopped, 6 Garlic cloves. crushed
10 ripe vine tomatoes, halved, 3 garlic cloves, thinly sliced, 1 red chilli, de-seeded and roughly chopped, 50g St Helen's Farm goats' butter, melted, 1 tablespoon balsamic vinegar
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