GROUND CORIANDER | RECIPES
Easy Chickpea Curry
Servings: 4-6 | Prep time: 5 mins | Cooking time: 15 mins
Ingredients:
1 - yellow onion
1 - large garlic clove
1 tsp - grated ginger
1 Tbsp - coconut oil or olive oil
6 cups (5 ounces) - baby spinach leaves (or chopped spinach)
28-ounce can - crushed fire roasted tomatoes
1 Tbsp - Mystikka Masala Curry Powder
1 tsp - Mystikka Masala Ground Cumin
1/2 tsp - Mystikka Masala Ground Coriander
3/4 tsps - kosher salt
2 - 15-ounce cans chickpeas
1/2 cup - coconut milk
Cooked white or brown basmati rice, to serve
Directions:
If you’re serving with rice, start the basmati rice.
1. Mince the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas.
2. In a large skillet, heat the oil over medium high heat.
3. Add the onion and saute for 5 minutes.
4. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.
5. Carefully pour in the tomatoes, then add the Mystikka Masala Curry Powder, Mystikka Masala Ground Cumin, Mystikka Masala Ground Coriander, salt, and chickpeas.
6. Cook for 5 minutes until bubbly.
7. Stir in the coconut milk until fully combined, then remove from the heat.
8. Serve with basmati rice.
E N J O Y !
Creamy Saag Paneer
Servings: 4 | Prep Time: 1 mins. | Cooking Time: 20 mins.
Ingredients:
2 pkg - frozen spinach (thawed)
2 cups - chopped paneer (Indian ricotta cheese) or tofu
1 tbsp - Mystikka Masala Garam Masala
1 tbsp - Mystikka Masala Cumin Powder
1 tbsp - Mystikka Masala Coriander
1⁄2 cup - tomato sauce
1⁄2 white onion, chopped
1 tsp - Mystikka Masala Whole Cumin Seeds
Salt to taste (do not add if on a low sodium diet)
Black Pepper to taste
Mystikka Masala Indian Chili Powder (for desired heat, I add 1⁄2 tsp)
1 tbsp - chopped garlic
1 tbsp - chopped ginger
2 serrano (spicier) or jalapeno peppers
1⁄2 white onion, chopped
3 tbsp - EVOO
1 cup - heavy whipping cream
Directions:
1. In a medium pot, add EVOO and heat over medium high heat.
2. Add cumin seeds and allow to pop.
3. Add chopped onion and jalapeno and cook until translucent.
4. Add garlic and ginger and cook for 3 minutes.
5. Add garam masala, cumin, and coriander powder and cook for 3-5 minutes.
6. Add tomato sauce and cook for 3-5 minutes.
7. Add in thawed spinach and mix well. Cook until mixture is heated well and flavors blended.
8. Add in chopped paneer and allow to soften. If adding tofu, suggest baking ahead of time.
9. Add salt, pepper, and Mystikka Masala Indian Chili Powder to taste preference.
10. Add in heavy whipping cream and mix well.
ENJOY!
Pesto Grilled Cheese + Roasted bell pepper & zucchini soup
Servings: 4 | Prep Time: 20 mins. | Cooking Time: 45 mins.
Ingredients:
2 green bell peppers
2 green zucchinis
1/2 cup - heavy whipping cream
1 cup - vegetable broth
1⁄2 white onion chopped
1 tbsp - oregano
1 tbsp - Mystikka Masala Coriander Powder
Salt to taste (do not add if on a low sodium diet)
Black Pepper to taste
1 tbsp - EVOO
Directions:
1. Preheat the oven to 400F.
2. Chop bell pepper, onion, and zucchini and place in a bowl.
3. Season vegetables with Mystikka Masala Coriander Powder, oregano, and EVOO and mix well.
4. Place seasoned vegetables on a baking pan sprayed with canola oil and place in the oven. Cook for 15-20 minutes or until vegetables are roasted.
5. Once vegetables are cooked, place in a blender and blend until smooth.
6. Add the heavy whipping cream, vegetable broth, salt, and pepper to finish the soup.
7. Heat additionally if needed to thicken more or serve hotter.
PESTO GRILLED CHEESE
Ingredients:
1⁄2 cup - favorite ready made pesto (my personal favorite is Costco’s Kirkland Brand)
1 slice provolone cheese
1 slice cheddar cheese
1 slice pepper jack cheese
1 tsp - butter
2 slices bread (choose your personal favorite, sourdough works great with this recipe)
Directions:
1. Spread pesto on one side of each slice of bead.
2. In a cast iron skillet, melt 1⁄2 butter and place one slice of toast on a skillet over medium heat with the pesto side facing up.
3. Add the 3 types of cheese.
4. If you enjoy tomatoes you can add 1-2 thinly sliced tomatoes.
5. Place the other slice of bread on top with the pesto side facing down.
6. When grilled cheese bottom golden brown flip and add remaining butter to coat toast.
7. Cook until cheese is melted completely - monitor heat and bread to ensure toast does not burn.
8. Cut in half and serve with roasted bell pepper & zucchini soup.
ENJOY!