Who says curries need meat? In this Indian-inspired vegetarian recipe from America’s Test Kitchen’s new “The Complete Plant Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat” ...

“Coconut milk is the creamy base for this downright wholesome veggie curry. Hunks of sweet potato and cauliflower soak up a creamy sauce of garlic, ginger, onion, coconut milk, and red curry paste in ...

This Farali Potato Curry recipe is prepared with potatoes cooked in a smooth peanut and tomato sauce. The curry isn’t particularly spicy but is flavoured with fresh green chillies and ginger. In our ...

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 perfect ...

In a pan over medium heat, drizzle the oil and add the onions. Saute onions until golden brown, then add the garlic ginger paste. Add the curry leaves and the tomato puree and mix well. Then add the ...

Lockdown has taught us one important food lesson: if it’s a make-ahead friendly recipe, it’s our new favorite. Sure, this isn’t exactly a new concept; but when you’re cooking every day you’re bound to ...