51 recipes
Page 1
Curry Egg Salad
therealfoodrds.com
Food Babe’s Thai Rice Bowl
foodbabe.com
Preheat the oven to 180°C. Heat the butter and oil in a large, deep frying pan and sauté the onion together with the turmeric for a few minutes. Add the carrot and pepperand cook until the vegetables are just soft, for about 15 minutes. Add the chicken and cook until brown all over, about 5 minutes. Add the rice, sultanas and stock and bring to the boil. Pour into a casserole dish, cover and bake until the chicken is cooked through and the rice is tender, about 20 minutes. Check after 15 minutes, adding more stock if necessary. Season to taste, stir in the pine nuts and serve sprinkled with the coriander.
foodandhome.co.za
Baked Snapper with Vegetables
eatsmarter.com
Curry Chicken Salad with Greek Yogurt
allrecipes.com
Kale, Cauliflower and Mixed Vegetable Salad
spicechronicles.com
Easy Pan Seared Sweet and Spicy Pork Chops
savoryspin.com
Taste of India Roasted Root Vegetables
allrecipes.com
Hot chickpea soup
kitchenstories.com
Oatmeal Breakfast Poha
cookingcurries.com
Couscous With Seven Vegetables
food.com
Easy Pan Seared Sweet and Spicy Pork Chops
savoryspin.com
Marrakesh Carrot Salad
wholefoodbellies.com
Pumpkin Coconut Chickpea Curry
theconscientiouseater.com
Curried Vegetable Quinoa Bowls
oatmealwithafork.com
Kale, Red Onion, and Cheddar Pakoras (Air Fryer)
spicechronicles.com
Pearl barley and rice pilaf with pumpkin, almonds and feta ( SERVES 4 )
eatwell.co.nz
Instant Pot Quinoa Khichdi
cookwithmanali.com
Moroccan Sheet Pan Chicken
sandravalvassori.com
Warm salmon and quinoa salad with kiwifruit flavoured water
healthyfood.com