When I want something comforting, savory, and just a little spicy, I usually go with some form of curry. The robust flavor of a curry sauce acts as the perfect base for virtually any protein or ...

With roots in Northern India, vegetable koftas in tomato cashew curry is a popular, restaurant-style dish often made with heavy cream and an abundance of cashews. In her new cookbook, “Mumbai Modern: ...

I love curries. Why? Because they are easy to cook, hard to mess up and, with the right ingredients, taste unbelievable. Curries can vary greatly, depending on where they originate from. They can be ...

Meatless Monday is a great day to serve vegetable and cashew curry. This dish is super-satisfying and makes a big impact on hungry diners! We love one-dish meals, especially when they have everything ...

Boil two cups of water. Then add the rice, cover the pot, and lower to simmer. Now pour the curry sauce, coconut milk, and soymilk in a separate pot and put on high heat. While that's cooking, cut up ...

Curries are so simple to make and in particular, by using a curry paste in this recipe and not needing to find all the condiments for a curry base, makes it even more delightful to prepare as you have ...

1. Heat oil over medium heat in a large saucepan. Saute onion, garlic and ginger for 2 minutes, stirring well. 2. Add zucchini, chili pepper and potato and saute for 2 minutes longer. Add curry powder ...

In a large nonstick skillet, heat oil over medium-high heat. Cook bell pepper 5 minutes or until tender. Stir in vegetable stock, curry powder, salt and vegetables. Heat to boiling. Boil about 4 ...

This vegetarian low-calorie chickpea curry makes a wonderful, easy after-work meal, and is ready in less than 20 minutes. It's also vegan if you leave out the egg. Each serving provides 441 kcal, 26g ...

Note: The jarred Thai curry pastes speed the prep time in this dish. Substitute yellow or green curry paste, if you prefer, and adjust the quantity of lime juice or honey to taste. You can add ...