This is from "The Gourmet Vegetarian Slow Cooker". This isn't an awesome dish, but it is good and very satisfying....even if you're serving a carnivore as long as you're generous with the cashews. The...
Author: Debbie R.
Make and share this Red Beef and Pumpkin Curry recipe from Food.com.
Author: JustJanS
Make and share this Easy Peasy Chicken Curry recipe from Food.com.
Author: Azura
This is a recipe I've used for several years now, taken from the Spice and Herb Bible. Amazing, is an understatement. The difficulty may lie in tracking down the ingredients, but it's worth all the effort....
Author: mlao77
ZWT6 Asia, South India/Sri Lanka. Here is what the original poster says about this dish, "This recipe traces its origin to the southern coastal region of Tamil Nadu. I got this charming recipe from a fish...
Author: UmmBinat
Just made this for lunch from available ingredients and was hooked. I call it almost raw because you cook the quinoa and onions in this version. To make it fully raw, sprout the quinoa and mince the onion...
Author: Glori-B
Make and share this Lamb and Veggie Curry (Slow Cooker and Stove Top Prep) recipe from Food.com.
Author: rturner
This is a really spicy curry for all you spice lovers out there. Very easy and tasty! I tried this at a friend of mines and finally got the recipie outta him. It is authentic pakistani food you won't find...
Author: spiceguru
This recipe was recommended by a friend who lives for curry when I was after a recipe to deal with excess bananas. It's a different kind of curry and easy to make
Author: Missy Wombat
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
Make and share this Potato and Butternut Squash Curry With Brown Basmati Rice recipe from Food.com.
Author: Susan Davis
My grandmother left me all of her recipes when she passed on recently and I've been having a blast going through them. Most date from the 50's and '60s time period and she was fond of international cuisine...
Author: Member 610488
This dish developed from my love of my Apple Curry recipe#157719. It is so fast to get ready if the curry is already made! I did not include making this in the time for this recipe.
Author: Happy Harry 2
Make and share this Coconut Butter Chicken recipe from Food.com.
Author: JolokiaFreak
I love spicy cooking once in a week. Its not only mouth watering and makes you feel like you ate a hearty meal. This is obviously only for those who like a little spice in their dishes. You can eat this...
Author: Nirupa
Entered for ZWT. Balti is an curry style associated with Birmingham, England, and is associated with England, although it originated in the Pakistani and Kashmiri communities in the 1970s. The Balti Triangle...
Author: KateL
I should probably say that my husband is from India, so he knows his way around a curry. This is my own amalgamation of recipes my mother-in-law taught me, as well as recipes I've seen in various books....
Author: KVasanth
Make and share this Green Curry With Tempeh recipe from Food.com.
Author: ladyroseofrohan
Balti dishes are very popular in Europe, they are cooked in a Karahi ( Indian version of a wok). Once the preparation is complete cooking time is short. Pasanda is one of those dishes that uses fresh cream...
Author: Brian Holley
this is the shrimp recipe from kerrela my native...and the way my mom cooks...its very yummy...and you will also like it...especially the orange color this curry gets...can be eaten with steamed plain...
Author: Nisha
Make and share this Belizean Style Chilmole recipe from Food.com.
Author: Member 610488
This is a very tasty curry. The mushrooms make a tasty alternative to meat. This was given to me by a dear Indian friend.
Author: Bussles
A spicy pork recipe which rightfully has its own fan base and most of the time is the centre of meal-time conversation in any Goan celebration. It is said to have originated by the Portuguese and Goa carries...
Author: Goenkar
This recipe is from Ponti Seafood Grill in Seattle. I was thrilled to find it at Epicurious, because since my husband needs gluten-free, I can make this favorite at home using the right ingredients. I...
Author: GinnyP
This tasty curry freezes very well, is not too spicy for the kids and contains lots of veggies! To freeze: At the end of step 3, set the lamb mixture aside for 10 minutes to cool. Stir in the beans and...
Author: English_Rose
Adapted from local womens magazine. This recipe is quick and easy to make, and it's oh so delicious for the whole family!
Author: angelnz
New Delhi Restaurant Quality. This recipe was given to me by a wonderful lady who recently received an e-mail from Mughlai Ka Mood restaurant in New Delhi telling her they are using her recipe.
Author: HeatherDawn._
This is made with whitefish and shrimp. From "Indian, 100 Everyday Recipes" by Love Food.
Author: threeovens
Make and share this Indian Green Beans With Mushrooms recipe from Food.com.
Author: hannahactually
A delicious blend of spices. Sri lankan curry powder is so different to the 'run of the mill' and is usually made from roasted spices! which makes it so unique. This curry is not too hot allowing you to...
Author: JoyfulCook
A simple, frugal, curry flavored dish with it's roots from Africa [although my recipe card sites Barbados!?!] that is an excellent way to stretch only a pound of ground beef into a family meal. Originally...
Author: Chef Come Lately
This is made with canned apricots. Don't let that scare you away. It is delicious! My DH (who hates fruit in main dishes) likes this dish. Oh well! I've never added the dried, chopped apricots and it tastes...
Author: WI Cheesehead
Make and share this Keralan Chicken Curry With Mango recipe from Food.com.
Author: rainna
Creamy, peanutty, coconut curry sauce with slices of thick juicy steak with sharp, crisp green onions on top . London broil is budget friendly and when prepared correctly is very tender. The coconut peanut...
Author: College Girl
Spicy, creamy, and absolutely delicious Indian dish! Serve over steamed jasmine rice. You can substitute shrimp for the chicken, but adjust your cooking time accordingly.
Author: RedSoxInMD
Make and share this King Prawns in Red Sauce recipe from Food.com.
Author: Coasty
I have been cooking this for past 2 years. and every time I make my family loves it. I got this from my mom. Whose been doing it since I remember. I hope you all like it.
Author: rajju san
Make and share this Traditional Mutton Curry recipe from Food.com.
Author: coldraindrops
This recipe is modified from The New Laurel's Kitchen. It's a traditional Kerala (south India) dish that is almost a sauce. Serve it with idli, dosa or rice.
Author: jimstoic
A very quick, easy and oh so tasy chicken dish that you can prepare in the shortest time. By the timeyou've cooked your rice, this is ready and waiting to be gobbled up :) Don't be fussy about quantities,...
Author: Kiwi Chef Mary
I am posting a yummy fish curry recipe it tastes wonderful and is quite a quick recipe to make, on the table in around 45 Min's if serving with rice, less time if serving with cauliflower. It is lovely...
Author: The Flying Chef
I've been making this for over 10 yrs & it's one of my favorite recipes. Even people not crazy about pumpkin, curry or ethnic foods swoon over this. Great as a main dish over rice or as a side. I do not...
Author: Somogirl
I adapted this delicious green curry from a recipe I found online. When I have vegetarian guests, I often make this along side recipe #19012 Thai Zucchini for a complete meal. Feel free to add the more...
Author: OwlMonkey
Make and share this Thai Basil and Eggplant Curry recipe from Food.com.
Author: Anne-o-gram
Make and share this Rudy's Moroccan Stewed Chicken With Couscous recipe from Food.com.
Author: Amy Suzanne Martin
The potatoes in this recipe take on the spicy flavours beautifully - the perfect veggie supper. Serve with yogurt and nan bread if you wish.
Author: English_Rose
This is so mouth watering, you simply have to try this!!!! I found the recipe in the Foodcourt column by Anjali Vellody of the Weekend magazine.
Author: Charishma_Ramchanda