Tag: coriander

Coriander: 5 Italian dishes where it is perfect – Italian Cuisine

Here's how to transform your favorite dishes thanks to coriander, rich in beneficial properties


From Asia to Mexico coriander is very popular and appears in many typical recipes, including spicy sauces, vegetable-based side dishes and fish soups. The leaves are reminiscent of parsley, in fact coriander is also known as Chinese parsley. Used fresh, chopped and added when cooked, it will add joy and flavor to your dishes. Not only that, coriander is rich in beneficial properties for healthRelieves stomach pain by making digestion easier and can help migraine sufferers. Discover 5 Italian recipes in which coriander is perfect.

1 Grilled coriander meat

According to a study published in the American Journal of Clinical Nutrition, some spices are able to limit the production of chemicals that are formed during cooking at high temperatures: among these we find coriander, whose action would help to counteract carcinogenic heterocyclic amines, produced by the reaction to the cooking of beef, poultry and fish. A great reason to add coriander to the next barbecue: a touch of liveliness, taste and well-being on the plate.

2 Coriander legume soup

Chop the coriander and add it to the soup or velouté: it will lighten the taste by tickling the taste buds. Try the pairing carrots and coriander, perfect for a tasty vegetable cream, ideal even in summer. Alternatively, take advantage of the zucchini, typical of the summer period and rich in purifying properties: you can prepare an excellent velvety cold, with zucchini, coriander and some fresh mint leaves.

3 Green sauce with coriander

Delicious if accompanied with avocado, coriander is one of the ingredients of the famous guacamole sauce. Why not use it for an unusual green sauce? You can chop the fresh coriander leaves by adding extra virgin olive oil, garlic, parmesan and the juice of half a lemon. It is possible to add chopped nuts and seeds. Alternatively, you can prepare one delicious variant of the classic green sauce combining chopped coriander and parsley, olive oil, vinegar and salt: attention, better to avoid the mixer and opt for the crescent if you want a top result.

4 Coriander meatballs

In the traditional or vegan version, the meatballs they are one of the most appreciated and appreciated dishes … even by the little ones! Add coriander to the dough or use it to add a touch of color when cooked. One of the best known dishes in Medio Oriante is the falafel, the traditional chickpea meatball: appetizing and veg, you can try this recipe by creating a dough based on flour, dried chickpeas, coriander and parsley.

5 Coriander grilled prawns

Grilled prawns with a sprinkling of pepper, fresh coriander and, to taste, hot pepper. Along with a portion of whole grains they transform the tasteful lunch break and well-being. Why not use them in the salad? Lettuce, shrimp, fresh tomatoes, rich in lycopene, to be seasoned with extra virgin olive oil and thinly sliced ​​onion: a dish fresh and tasty, perfect for the summer.

History and benefits of coriander

Coriander is one ancient plant: some traces found in Israel are dated 6000 BC Rich in mineral salts such as potassium, iron, calcium and phosphorus, it contains carotenoids and vitamins A, C and K. It fights the action of radicals and the damage of premature aging. Protects the heart, helps to keep the control under control blood pressure and stimulates the response of the immune system. Today coriander crops they are increasingly widespread even in Italy.

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Chicken and coconut masala

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Chicken masala from Essentials magazine. Mmm, a lovely creamy dish – tastes so good you might need to make extra!

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PREP AHEAD Follow the recipe to the end of step 2, but leave out the lime juice and fresh coriander. Store in an airtight container and transport in a coolbag. Reheat thoroughly, add coriander and lime to serve


  • 2tbsp vegetable oil
  • 2 large onions, finely sliced
  • 2 garlic cloves, finely chopped
  • 1 thumb-sized piece root ginger, peeled and grated
  • 2 green chillies, deseeded and finely chopped
  • 11/2tsp ground coriander
  • 11/2tsp cumin seeds
  • 1/4tsp ground turmeric
  • 10 curry leaves
  • 12 skinless and boneless organic free-range chicken thighs, cut into bite-size pieces
  • 400g tin chopped tomatoes
  • 300ml chicken stock
  • 1 sachet Barts creamed coconut 
  • small handful coriander,roughly chopped
  • juice of 1 lime, plus extra wedges to serve


  1. Heat the oil in a large non-stick pan, add the onion and fry over a low heat for 5 mins, stirring frequently, until softened and slightly browned. Add the garlic, ginger, chilli, spices and curry leaves, season well and fry for 1 min. Add the chicken, fry for 1 min, then add the chopped tomatoes and chicken stock, bring to the boil, turn down the heat and simmer for 20 mins or until the chicken is cooked and the sauce has reduced a little.
  2. Stir in the creamed coconut with the coriander, add lime juice to taste
  3. Serve with the coriander & cashew dip and lime wedges.

By Lucy Jessop

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Nutritional information per portion

  • Calories 225(kcal)
  • Fat 12.0g
  • Saturates 4.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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