This creamy curry with sweet, chunky pieces of butternut squash makes a great meat-free main course.
Author: English_Rose
This is a beautiful recipe by Anjali Vellody from the Food column of the Weekend magazine. I hope you enjoy it!
Author: Charishma_Ramchanda
From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! No potatoes.
Author: Engrossed
Make and share this Lamb Curry - Malaysian Eurasian Style recipe from Food.com.
Author: rainna
A dish from the Delhi region. Cuts of boneless beef can also be used in this recipe, but the true flavor is in the lamb. Serve with some rice, pakoras...
Author: PalatablePastime
Make and share this Indian-Style Turkey Mince recipe from Food.com.
Author: hectorthebat
The idea of combining curry with sweet potatoes, red peppers and pineapple intrigues me. Saving this to try soon.
Author: justcallmetoni
Make and share this Broasted Curried Chicken recipe from Food.com.
Author: NylaM
An Indian dish adopted by the Brits during their occupation. I love this combination of tart and spicy. Try basmati or jasmine rice for a nice change.
Author: Marty S.
This Thai red curry with chicken and Kabocha squash recipe is an easy and healthy fall dish using Kabocha squash. The extra creamy texture comes from the...
Author: Suwanee
Make and share this Chicken Jalferezi recipe from Food.com.
Author: Chefsarah _kamal
This is a vegan-friendly version of the Indian curry dish Mattar Paneer, using tofu instead of the paneer cheese.
Author: Emily Han
This delicious curry dish is a healthier adaptation from a Madhur Jaffrey recipe, and is a terrific way to use leftover hard-boiled eggs. It's quick and...
Author: KVasanth
Make and share this Phad Ped Gare (Stir-Fried Lamb With Red Curry Paste and Ginger) recipe from Food.com.
Author: Member 610488
[tabby title="Tuna and spiced rice"] This tuna and spiced rice dish is one of those meals which is quick, relatively easy to make and healthy. It's a good...
Author: safcol
Make and share this Winter Squash and Lentil Curry recipe from Food.com.
Author: HobbyChef
This is a very old family recipe. It's everybody's favorite. Curry should be cooked slowly for a long time to get the best flavor. I often cook it the...
Author: CBASS
Another favourite from the Two Fat Ladies - this one is a very special vegetarian food with incredible flavour. Try to find green mangos, or very very...
Author: kolibri
This is a typical Keralite method of preparing moist fish in a lot of gravy. Adapted from: indiaheritage.org/cuisine
Author: tamarinda
Make and share this Fish Papaas with sauteed masala recipe from Food.com.
Author: Charishma_Ramchanda
Make and share this Dum Aloo Kashmiri recipe from Food.com.
Author: indian beginner chef
Make and share this Easy Green Chicken Curry recipe from Food.com.
Author: Julesong
I found this recipe in Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent. I tweaked the ingredients a bit for what I had in the...
Author: Abi Fae
Make and share this Oriental Chicken Curry recipe from Food.com.
Author: ruthebabes
This is a simplified version of this well loved dish. Pork is not generally eaten by the Indians. The portugese who settled here introduced pork and the...
Author: Brian Holley
Yummy and Fast sauce. It can be as spicy as you like this recipe has some kick. Use more seeds for more spice. If you can get dried Kashmiri-style chiles...
Author: 996676
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...
Author: eatrealfood
This, like all Cape Malay curries, has as many interpretations as there are cooks! Cape Malay curries are usually not biting and strong, but rather an...
Author: Zurie
This is from a magazine dated September 1977 with a bit of adaption from us. If you don't want to peel prawns about 500 grams cooked prawn flesh will do...
Author: ImPat
This is a pretty simple chicken curry I made based on having read four or five today and figuring out what I could do with my resources. I thought it was...
Author: KWB5015
Make and share this Curried Cream Prawns recipe from Food.com.
Author: jenny butt
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...
Author: Missy Wombat
This recipe was a 1997 Grand Prize Winner in Better Homes and Gardens! Enjoy! Chicken needs to stand for 30 minutes before cooking.
Author: Sharon123
From "Tomatoes" by Manisha Gambhir Harkins. Posted for ZWT III. This is really really good.
Author: I Cook Therefore I
From Leith's Cookery Bible - at last I found the fish curry I like - any firm white fish will do for this curry. Be very careful not to overcook the fish...
Author: McCarthy
There never seems to be enough recipes for ground turkey. So here's one and a good one at that! Originally printed in a local newspaper.
Author: Gingerbee
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...
Author: Nisha
This is one dish I will be preparing for my bro while in the US for a holiday. My bro. is really choosy about the food he eats. This is something he'll...
Author: Charishma_Ramchanda
Make and share this The New Exotic Marigold Curry Chicken recipe from Food.com.
Author: Member 610488
Make and share this Chet Glay Hin (Burmese Chicken Curry) recipe from Food.com.
Author: evelynathens
Make and share this Punjab Spinach Curry With Chicken recipe from Food.com.
Author: Chelley-Chelle
This isn't my own recipe exactly...it's what I adapted from several recipes to suit our budget and taste. The whole family loved it! This was my first...
Author: SpicySweetDelicious
This sticky, spicy chicken curry is deliciously sweet and packs just the right amount of heat. It is to be scooped up with warm, chewy naan, then licked...
Author: College Girl
This can be made with any meat. My husband prefers beef. He is a meat and potatoes man but this is for some reason one of his favorites anyway! It needs...
Author: Pabbit