Make and share this Garlic Chili Chicken With Cardamom Rice recipe from Food.com.
Author: English_Rose
A very delicious dal to ring the changes. I tend to add less sugar than called for, but the degree of sweetness counteracting the tangy tamarind is a personal preference. Creamed coconut is sold in a firm...
Author: Daydream
This recipe is posted per a request. It's a curry we make often from a cookbook "Indian Cooking" that we use often. I love it as it's a lamb curry, and I think lamb is wonderful in curry!!!! Prep time...
Author: JustJanS
This is another old recipe on crumbled yellow newspaper. I used to make it all the time because it is easy to make and uses normal household staples. Try it!
Author: mandabears
This has been in my family for 50 yrs, originally from a recipe book but we have no clue which one. You can use any type of bean and I enjoy it with all of them but I'm particularly fond of the Mayocoba...
Author: Chef Lanibobonnie
Tasty vegan curry that is quick to prepare, providing you have the beans ready to go or are using tinned. The original version comes from http://theveganmouse.blogspot.com. I made this for dinner tonight...
Author: magpie diner
Make and share this Karnataka Style Prawn Pepper Masala recipe from Food.com.
Author: Member 610488
Make and share this The New Exotic Marigold Curry Chicken recipe from Food.com.
Author: Member 610488
From "Healthy" by Lesly Waters. The book says to add 5 oz. marinated (Thai) tofu, but I prefer to leave it out most of the time unless I'm looking for it to be more filling.
Author: mazzz91
This is a vegan-friendly version of the Indian curry dish Mattar Paneer, using tofu instead of the paneer cheese.
Author: Emily Han
Great Mauritian inspired chicken curry recipe, crafted by my friend Jess. Serve it with rice, and it can stretch from feeding 4 to feeding 8 easily. Freezes really well too.
Author: Shaun -
Make and share this Fish Papaas with sauteed masala recipe from Food.com.
Author: Charishma_Ramchanda
This is from the FOOD column by Anjali Vellody of the Weekend magazine's issue dated June 17th'2004. Enjoy!
Author: Charishma_Ramchanda
This is one of my own combinations using basic middle eastern spices and cooking techniques. The way I like to present it is in preplated fashion with sauce around the plate ...
Author: chef ashish damle
A very nice dish from Madhur Jaffrey that is best served with a simple rice, a salad or vegetable dish.
Author: PetsRus
Make and share this Gulai Labu - Spicy Shrimp and Cucumber Curry recipe from Food.com.
Author: Steingrim
Garam masala is an Indian seasoning made from warm spices like clove, cinnamon, pepper, cardamom, and cumin. Our taste test winner is McCormick Gourmet Collection Garam Masala.
Author: Coppercloud
This variation on the Indian classic is cooked long and slow for maximum flavor development. Adapted from a recipe by Shiv at Pithy and Cleaver. http://bit.ly/2kb6og (My slow cooker variation will take...
Author: DrGaellon
I got this off the internet a few years ago. It is now my youngest son(a chef in Melbourne)'s requested dish when he's at home. So I guess to him it's major comfort food!
Author: JustJanS
The first time I had these was when I went to Jamaica in 2003 and they were so good that I bought more to bring back to America with me and make at home for my family. So easy to make too! I would serve...
Author: Krystal-Belle
This recipe is delicious and easy and will kill any craving for Thai and it tastes as great on the second day as the first! The pepper spice you use can be red pepper paste or Asian chili paste. I like...
Author: cassiemac
This is a beautiful recipe by Anjali Vellody from the Food column of the Weekend magazine. I hope you enjoy it!
Author: Charishma_Ramchanda
A tasty, medium-spiced chicken curry. If you use "lite" coconut milk it's almost good for you... Adapted from "The Essential Curries Recipe Cookbook" by Steer (2008). Feel free to garnish with lime wedges...
Author: Da Huz
Found this one on Cooking Light's website and am excited to try it as the weather changes. Serving size: 1 cup curry and 2 tablespoons yogurt Noted in recipe: Wine match: Viognier. Tangent 2008 Paragon...
Author: McGelby
If you add cooked cubed potatoes and vegetables towards the end of cooking, you can make this into a complete meal. I use the leftover sauce with white rice the following day. I saute the uncooked rice...
Author: karen
Make and share this Vegetable Makhanwaala (Butter Vegetables) recipe from Food.com.
Author: grapefruit
This recipe is great for just about anything you want to fill or top. Use it over rice, serve it in Pita's with Feta Cheese, fill pastry shells, or even have it on toast! It is very flavorful and has an...
Author: Bev in NY
Easy and delicious. Curry is not traditionally a Chinese spice, but it adds a hint of exotic, subtle flavor to this dish. This can be a filling dinner for 2 on it's own or can be served as part of a multi-course...
Author: littleturtle
I prefer a sweet curry like this so I really enjoy the bits of cooked apple and raisins in this version.
Author: PiceSeasGirl
This Vegan Thai Red Curry with Mushrooms is quick and easy but super flavorful. Ready in just 20 minutes, this healthy mushroom curry is perfect for a midweek meal and also freezer-friendly!
Author: Nart
Dhal is one of my most favourite dishes of all time, being a poor uni student and all. You can use yellow or green split peas, lentils, split mung beans or split chickpeas, and use any combination of the...
Author: Coco - Banana
This recipe tastes great and isn't complicated to make. Perfect served over rice with naan bread for dipping. Garnish with some fresh cilantro if desired.
Author: thepurpleturtle
The executive chef at the university where I work gives occasional cooking classes, and this recipe was easy and delicious. Works well as an appetizer for 10 (if you have bread to sop up the sauce!) or...
Author: HopeJohnJP
Unsweetened coconut milk stars in the sauce of this traditional Thai dish. It is available in large supermarkets and Asian food stores. If you are unable to find cans of unsweetened coconut milk, use 1-1/4...
Author: Punky Julster
Make and share this Curried shrimp spread recipe from Food.com.
Author: Rita1652
This recipe was given to me by an Indian Colleague at work. He is desperately trying to get me out of cooking Indian from a Jar. I played around with his qtys used thighs instead of breasts and added the...
Author: Dragonfyre
From Foodtv Canada Show: Crash My Kitchen Episode: Stir Fry Crazy http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=7386
Author: friedymeister
This is a tasty recipe that gets better when you let it marinade after you cook it. It almost tastes like it has some kind of sausage in it but it is meat free. It is great over fish, or sauteed with mussels....
Author: Chef Smig52
This simple tuna casserole in one of the fillings that I put in vol-au-vents. You can just about fill it with any type of casserole of your choice.
Author: Susie T
Curried sausages are quite popular comfort food in Australia, this is my recipe that I have made commercially for many years and have had lots of compliments for.
Author: JustJanS
This recipe is a lot more simpler to make than first meets the eye. If you prefer a richer variation, then you can add some cubes of butter directly to the rice after it's cooked, for a more flavorsome...
Author: eatrealfood
Make and share this Delicious Ceylon Pork Curry recipe from Food.com.
Author: wildschwein
From Super Food Ideas and their meatball feature. Timing is only for the meatballs and based on cooking in 2 batches. If you wish to make it OAMC double or treble meatball mix and then seal what you don't...
Author: ImPat
Make and share this Eke Takare I Roto Ite Akari (Curried Octopus in Coconut Sauce) recipe from Food.com.
Author: Missy Wombat