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1 tbsp ghee, 1 onion, finely chopped, ½ tsp salt, 1 tsp finely chopped fresh root ginger, pinch ground turmeric
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 tbsp. Vegetable oil, 100g Red onion. chopped, 150g Onions. sliced, 1 tsp. Fresh root ginger. chopped, 6 Garlic cloves. crushed
600g stewing lamb (shoulder or neck) cut into 2.5cm chunks 1-2 tbsp olive oil 1 onion, chopped 2 cloves garlic 1/2 tsp cinnamon 1/2 tsp cumin 1/2 tsp turmeric freshly ground black pepper 227g can of chopped tomatoes 300ml lamb stock salt 400g canned chickpeas, drained and rinsed 75g dried apricots, roughly chopped 250g pre-cooked couscous 400ml hot vegetable stock (or 1 heaped tsp Marigold vegetable bouillon with 400ml boiling water) small handful (about 15g) freshly chopped coriander, Lamb tagine with chickpeas and apricots
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