Posts Tagged ‘curry paste’
Green Curry with Broccoli
This green curry has all the familiar flavors of a creamy, almost soupy, sauce packed with spices and finished with sourness. It seeps in between the noodles and broccoli. Indeed, even the ingredients in the sauce are green, and give you all needed protein.
Read MoreShakshouka with Naan
A shakshouka is known for eggs in a spicy, herby tomato sauce. Our version adds more vegetables and Indian flavors. So naan is the right bread to dip in the sauce and the eggs. Be sure to use a nonstick pan so the sauce doesn’t stick to the bottom when you’re steaming the eggs.
Read MoreThai Pumpkin Curry
A thai curry with typical winter vegetables: kale and pumpkin. The curry itself comes together quickly in one pot. With a creamy sauce from coconut milk and peanut butter.
Read MoreParsnip with Curry Sauce
Here we give these typical Dutch winter vegetables a curry twist. The unique flavor of parsnip is the star of the dish. Featuring carrots for some sweetness and beans for protein. We used brown beans but you could also used other type of beans or even replace them with nuts.
Read MoreSpinach Potato Curry
I first had saag (spinach curry) in England. I loved how it was creamy without the use of some cream substance like coconut milk. Potatoes and lentils go well with the curry. Warm your naan before dipping in.
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