This is a curried dish that is made from coriander and cumin as the curry. Substitute curry powder if you are unable to get these spices. It also uses hot fresh peppers which can be either red or green,...
Author: threeovens
Make and share this Peanut Butter Curry Chicken recipe from Food.com.
Author: melonhead
Make and share this Mutton Kaleji Bhuni (Roasted Mutton Liver) recipe from Food.com.
Author: Mini Ravindran
A recipe which is influenced by African and Mediterranean cuisine where the fire in the Peri Peri Chilies is balanced with the sweetness of the Raisins.
Author: Vic Krishnan Kannan
This is an Asian curry that has developed amazing layers of flavor, but without a lot of heat. I used a spice grinder to grind up chopped almonds for this. The original recipe was found on Food 52 and...
Author: threeovens
From Weight Watchers Magazine June 2012. 10 Pro Points values per serve. Serve with steamed broccoli and cauliflower. Go easy on the chilli. A little goes a long way.
Author: Kiwi Kathy
Make and share this Spinach and Potato Dhal recipe from Food.com.
Author: oloschiavo
This is a recipe passed on to me from my ex-mother in law. Serve it over rice & peas. Delicious!
Author: Venus Vee
Slow cooked lentils and cauliflower with a spicy southern Indian whole-seed blend called Panch Phoran.
Author: Motley Oklahoman
These flavour-packed hand pies are economical and a great way to get more soy into your diet. The filling itself is 100% vegan and dosed with allspice, thyme, curry powder and cayenne, and is perfect over...
Author: YummySmellsca
This is a real winner, not to difficult to make but so full of flavor. Authentic and just what is needed when you want to imagine sitting on a sunny creole beach. (taken from cooking with Asinus Asinum...
Author: MarraMamba
This recipe came from another site and varies from the other Pork Vindaloo recipes already posted here on 'Zaar, so I'm including it. It is spicy, flavorful, uses a relatively inexpensive cut of meat and...
Author: FlemishMinx
This is a Weight Watcher Flex Meal - 5 FPs per serve. It is fast, easy and has loads of flavour. Serve with rice and/or veggies to make a very nutritional and delicious meal. Adjust the Curry powder to...
Author: beth.kyriakou
Make and share this Bhuna Qeema With Khara Masala (Minced Meat With Whole Spices) recipe from Food.com.
Author: grapefruit
Don't be daunted by the list of ingredients, this is surprisingly simple. If you have any paste left over it can be stored in a screw top jar for up to 3 weeks
Author: PinkCherryBlossom
This is a recipe that I adapted from a recipe my MIL made while I was in India. It is FABULOUS, and is even served for breakfast quite often in her house! (I could eat it for every meal LOL) I donut know...
Author: love4culinary
The title pretty much says it all! It's a lovely curry with just the right burst of sweetness from the pineapple. Obviously not a traditional/authentic curry, but fast and delicious none the less.
Author: Sophie P. Stillwell
I love buss-up-shut and always thought it was a hard roti to make till I found a recipe for it. It is so easy and delicious! Buss-up shut, when finished is supposed to be flaky and silky soft. If it is...
Author: Roxanne J.R.
Make and share this Okra Curry (Bindi Bhajee) recipe from Food.com.
Author: Baz231
This is the most delicious Indian dish I have made at home yet. This is basically the vegetarian version of butter chicken, only even better! It's so flavorful, very simple, and tastes surprisingly authentic!...
Author: hannahactually
The recipe is particularly good for those, like me, who enjoy Indian food but would prefer it a bit milder.
Author: MariaBright
Sweet and spicy curried chicken, in a hurry! A delicious week night meal -- on the table in just 30 minutes start to finish!! Made with handy items from the pantry. Adjust the curry powder to suit your...
Author: BecR2400
I know there are several other mango chicken curry recipes on Zaar, but this one is a little different in that it's paleo and you actually use the mango pit during the cooking process.
Author: heatherhopecs
This recipe is from Lucy Waverman - Style section of the Globe and Mail. I haven't tried it yet, but I don't want to lose it, so I'm putting it here for safe keeping! She says it is a Mongolian style Chicken...
Author: ChloeBaby
This is a delicious vegetarian recipe that I made after eating a yam curry dish at a local restaurant.
Author: pineapple_home
This recipe is from a restaurant in the town of Karwar in Karnataka state, India. Got it from a friend who was passing thru to Goa.
Author: Member 610488
Red curry the way my neighbor taught me to cook it. Vary the amount of curry paste to control the heat. This recipe makes a mild curry by Thai standards, a spicy curry by American standards. Use the small...
Author: rhiamom
"Ceylon Curry of Oysters" was originally published in The Times way back in 1939, it then reappeared in Recipe Redux in the New York Times Magazine in 2007. This is where I saw it. Being a vegetarian,...
Author: kRiti2404
I see that this recipe differs from the other shrimps in coconut milk recipes previously posted, so I'm including it. Don't be fooled by the relatively small number of ingredients and ease of preparation--...
Author: FlemishMinx
My Mom got this recipe from a friend who moved to the States from India. We always made this recipe growing up and it's still a favorite. You can control the heat by decreasing or increasing the red pepper....
Author: mommycook
A Madhur Jaffrey recipe. Whole spices--cinnamon, bay leaves, cardamom pods--are not meant to be eaten. Remove before serving.
Author: hannahactually
A low fat & simplified version from Isa chandra Moskowitz's book Appetite for Reduction. Instead of using hard to find Jamacian curry spice blend she uses this cheater version which simply adds star anise...
Author: Mindelicious
I can never have enough salmon or lentil recipes in my collection. So, when I saw this one in the recent issue of BBC Easy Cook magazine I wanted to add it to my Zaar collection to try.
Author: Sarah_Jayne
This is a recipe from Madhur Jaffrey's "A Taste of India." The recipe is from Kerala, in southwestern India, and is being posted because I need the nutrition information for a class. It's also very tasty....
Author: Takawolffie
I seen this on TV, it was an SBS show called Food Safari which is hosted by Maeve O'Meara. The recipe was made by Nighat Hassan a Pakistani chef and she used an outdoors Pakistani oven but I made it on...
Author: Chef floWer
A variation on Ethiopian Dorowat made with tofu instead of chicken. For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Cabbage of Ostracism - Beef Stew...
Author: Rhonda Scheurer
I found this recipe in an Australian supermarket magazine Recipes+. I very rarely cook with tinned soup, but this is good. I went to buy the soup and came away with the low salt one-a good choice as it...
Author: JustJanS
A peanut curry from Thailand and Myanmar (Burma). Can be made with pork. As an option, add a few tablespoons of diced fresh chillies with the onion and ginger for some heat.
Author: Da Huz
Make and share this Chicken and Nut Curry recipe from Food.com.
Author: JustJanS
I love this recipe, have made it many times over but don't remember where it comes from. It's a great way to make bitter gourds which are probably the least popular vegetables in the world. some people...
Author: grapefruit
This recipe combines the favors of sweet with spicy hot. So good! You can do this on the stove top in a pot and simmer for 20-30 minutes, but the chicken is amazingly tender in the crock pot.
Author: deinemuse
This delicious mouth watering recipe is from Chef Sanjeev Kapoor of India. Its wonderful in the cold chilly winters. I hope you enjoy this!
Author: Charishma_Ramchanda
Make and share this Red Beef and Pumpkin Curry recipe from Food.com.
Author: JustJanS
i love spicy food and dhals (lentil curry) and never seem to make the same one twice as i'm always making different versions, this i made last night and it is divine!
Author: Ricky Henry-Davies
This was submitted by Reshma Bhat to the Thursday magazine and was published in the issue dated August 12-18th'2005. Enjoy!
Author: Charishma_Ramchanda
A simple vegetarian curry. Split peas can be used instead of lentils. And the curry seasoning should be adjusted to taste.
Author: Sandra Hyde