Posts Tagged ‘curry’
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 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.
Read MoreOven-baked Curry
Rice baked in the oven is quick, easy and nearly as foolproof as a rice cooker. This version has a nice curry flavor, but feel free to add some extra spice to it if you like. Adding lemon when serving gives the dish a refreshing finish.
Read MoreOne-Pot Lentil Rice
Easy to prepare and after just a short wait, it’s ready. The protein from the lentils and nuts make this a filling meal, so you won’t be left hungry.
Read MorePineapple Curry
The core of this recipe is curry, coconut milk and pineapple, while the cashews provide a nice bite and protein. The other vegetables can be adjusted to your own preference.
Read MoreAubergine Tomato Curry
A curry inspired by a Pakistani recipe. The aubergine is extra delicious if you first brown
it on high heat. The original recipe is a dry curry without coconut milk, which also
works, just add some water. You could replace the rice with quinoa.
Banana Curry
On the shores of Sri Lanka, I walked into a tiny restaurant with eight seats. I was the first. There was a buffet to serve yourself, and one of the meals was banana curry. It remains one of the best meals I’ve ever had and this is my version.
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