This 30-minute plant-based weekday meal, which is an easy Pea Potato Curry, only needs a few common ingredients. It is dairy, soy, and gluten-free. You’ve come to the right place if you’re in ...

Ingredients 2 tablespoons vegetable oil or coconut oil 1 onion, finely chopped 2 cloves garlic, minced 1 tablespoon grated fresh ginger 2 teaspoons curry powder 1 teaspoon ground turmeric 1 ...

Heat the oil in a 6-quart saucepan over medium-high. Cook the mustard seeds until they pop, 1-2 minutes. Add the asafoetida, fenugreek seeds and curry leaves; cook 1 minute. Add the garlic, chiles ...

3 tablespoons vegetable oil 1 onion, sliced 2 teaspoons garlic mince 1 teaspoon curry powder 1/2 teaspoon black pepper 1 teaspoon turmeric powder 3 tomatoes, roughly cut ...

Hunks of sweet potato and cauliflower soak up a creamy sauce of garlic, ginger, onion, coconut milk, and red curry paste in this colorful vegetarian main.

Russet potatoes are a blank canvas for flavor, so you can top them with just about anything. This recipe takes inspiration from the simple Indian curry aloo gobi made from potatoes and cauliflower.

SWEET POTATO CURRY Recipe adapted from “The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South,” by Sheri Castle (Oxmoor House, 2014).

For the curry, pulse diced tomatoes and their juice in a clean, dry food processor until nearly smooth, with ¼-inch pieces still visible, about 3 pulses. Heat oil in a Dutch oven over medium-high ...

Stir in the garlic, ginger, cumin seeds, mustard seeds, coriander and curry leaves and cook until fragrant, 1 minute. Season with salt and pepper and add 1 1/2 cups of water.

This curry is just divine! The coconut milk brings it all together, mellowing and integrating the spices while adding a light sweetness that pairs wonderfully with the sweet potato. It’s the ...