This vegan coconut lentil curry is so flavorful, it tastes like it’s cooked for hours with many ingredients! Luckily, it ...

In a large pan or wok over medium heat, combine the coconut oil, yellow onion, carrots, and serrano. Saute for 3 minutes. Add chicken and cook for 5 to 6 minutes on each side or until done.

Make this one-pot curry in a hurry in 30 minutes or less for a creamy, flavorful, lentil and eggplant curry made with coconut ...

This vegan Thai Red curry is a favorite in my home. It is so much better than takeout, and I generally make large batches to have leftovers as well. One can vary the protein used here. This time I ...

Curry: 1 teaspoon olive oil; 1/2 yellow onion, chopped; 1 clove garlic, minced; 1 tablespoons minced ginger; 15-ounce can chickpeas (about 1 1/2 cups) 2 cups canned or boxed chopped tomatoes ...

Remove and discard the lime leaves and lemongrass from the aubergine curry, then serve the aubergine curry sprinkled with the peanut and lime zest topping. From Leon: Happy Curries by Rebecca Seal ...

First, there are those cashews, which are not nuts at all but technically fruit; they’re the drupe seeds that extend under the apple of the cashew tree.

Peachy: The peach massaman curry, a vegan dish from a previous menu at Farang (Tom Regester, Cook Thai, Kyle Books 2016 ) Tom Regester, Cook Thai, Kyle Books 2016.