Recipes with coriander
867 recipes
Rendang
Rendang is the legendary Indonesian beef curry: chunks of beef slow-simmered in spiced coconut milk and tamarind until the sauce reduces almost dry and the meat turns fork-tender. Deeply fragrant and richly spiced.
Chickenlegs with Mango Chutney & Carrot-Rice
Crispy baked chicken legs served with homemade mango ginger chutney and toasted coconut carrot rice. A tropical-meets-comfort dinner with bold, layered spices.
Lime Spinach & Lentil Soup
Lentil and spinach soup brightened with lemon juice, coriander, and a slick of olive oil. A vegan, gluten-free Middle Eastern-style soup served with pita. High in fiber, low in fuss.
Bhindi Sabji
Dry-fried bhindi sabji with okra cooked in ghee until golden brown, then seasoned with coriander, cumin, garam masala, and turmeric. A simple Indian okra side dish.
Palak Tofu-Paneer
Palak tofu-paneer combines crispy soy-marinated tofu with simmered spinach and fresh tomatoes, finished with a fragrant chaunce of toasted Indian spices and ghee.
Spiced Vegetable Pakoras with Mango Relish
Crispy Indian-spiced vegetable pakoras of eggplant, zucchini, cauliflower, and mushrooms in a curry-coriander batter, served with a spiced mango relish flecked with star anise and cinnamon.
Kukuye Sabzi (Herb Omelet)
Persian herb frittata loaded with spinach, parsley, dill, cilantro, and scallions baked until fluffy and golden for a protein-rich meal.
Barbecued Brisket of Beef
Barbecued Brisket of Beef: a two-stage brisket braised in apple cider, wine, honey, and soy, then mesquite-smoked on the grill with a reduced glaze. Sliced thin against the grain.
Steamed Salmon Fillets
Steamed salmon fillets with ground coriander and fresh rosemary or dill, served with fennel yogurt sauce, cucumber, and potatoes. A light, healthy fish dinner.
Keema Mattar
Keema mattar is an Indian ground lamb curry with green peas, cooked in ghee with cumin, coriander, turmeric, ginger, and whole cloves. Serve with naan or rice.
March Pork Chops
Pork tenderloin baked in a savory broth of Worcestershire, soy sauce, coriander, fennel, and chervil with mushrooms and scallions. Works in the oven or Crockpot.
Cheese-Stuffed Burgers
Cheese-stuffed burgers hide a pocket of Monterey Jack and fresh chile pepper inside lean ground beef patties, then get served on toasted crusty bread with sliced tomato. The Juicy Lucy goes Southwest.
Spicy Lentil & Tomato Soup
Spicy lentil and tomato soup with garam masala, turmeric, coriander, and chili powder. A vegan, high-protein Indian-spiced soup that simmers into a thick, warming bowl in under an hour.
Crisp Fried Noodles & Chilli Vegetables
Crispy deep-fried Chinese vermicelli topped with stir-fried chilli vegetables in a soy, vinegar, and brown sugar sauce. A crunchy, sweet-sour vegetarian noodle dish.
Vegetable Pilau Special
Vegetable pilau with turmeric brown rice layered over spiced green beans, peas, and carrots, baked and topped with toasted almonds. A fragrant vegan Indian rice dish.
Barbecued Tempeh
Barbecued tempeh baked in a homemade molasses-mustard sauce with cumin, coriander, and cayenne. A hearty vegetarian main served over rice or stuffed in pita.
Rendang is the legendary Indonesian beef curry: chunks of beef slow-simmered in spiced coconut milk and tamarind until the sauce reduces almost dry and the meat turns fork-tender. Deeply fragrant and richly spiced.
Crispy baked chicken legs served with homemade mango ginger chutney and toasted coconut carrot rice. A tropical-meets-comfort dinner with bold, layered spices.
Lentil and spinach soup brightened with lemon juice, coriander, and a slick of olive oil. A vegan, gluten-free Middle Eastern-style soup served with pita. High in fiber, low in fuss.
Dry-fried bhindi sabji with okra cooked in ghee until golden brown, then seasoned with coriander, cumin, garam masala, and turmeric. A simple Indian okra side dish.
Palak tofu-paneer combines crispy soy-marinated tofu with simmered spinach and fresh tomatoes, finished with a fragrant chaunce of toasted Indian spices and ghee.
Crispy Indian-spiced vegetable pakoras of eggplant, zucchini, cauliflower, and mushrooms in a curry-coriander batter, served with a spiced mango relish flecked with star anise and cinnamon.
Persian herb frittata loaded with spinach, parsley, dill, cilantro, and scallions baked until fluffy and golden for a protein-rich meal.
Barbecued Brisket of Beef: a two-stage brisket braised in apple cider, wine, honey, and soy, then mesquite-smoked on the grill with a reduced glaze. Sliced thin against the grain.
Steamed salmon fillets with ground coriander and fresh rosemary or dill, served with fennel yogurt sauce, cucumber, and potatoes. A light, healthy fish dinner.
Keema mattar is an Indian ground lamb curry with green peas, cooked in ghee with cumin, coriander, turmeric, ginger, and whole cloves. Serve with naan or rice.
Pork tenderloin baked in a savory broth of Worcestershire, soy sauce, coriander, fennel, and chervil with mushrooms and scallions. Works in the oven or Crockpot.
Cheese-stuffed burgers hide a pocket of Monterey Jack and fresh chile pepper inside lean ground beef patties, then get served on toasted crusty bread with sliced tomato. The Juicy Lucy goes Southwest.
Spicy lentil and tomato soup with garam masala, turmeric, coriander, and chili powder. A vegan, high-protein Indian-spiced soup that simmers into a thick, warming bowl in under an hour.
Crispy deep-fried Chinese vermicelli topped with stir-fried chilli vegetables in a soy, vinegar, and brown sugar sauce. A crunchy, sweet-sour vegetarian noodle dish.
Vegetable pilau with turmeric brown rice layered over spiced green beans, peas, and carrots, baked and topped with toasted almonds. A fragrant vegan Indian rice dish.
Barbecued tempeh baked in a homemade molasses-mustard sauce with cumin, coriander, and cayenne. A hearty vegetarian main served over rice or stuffed in pita.
