Curry is popular in many cuisines from Indian and Indonesian to Thai and Japanese. However, a few things remain consistent regardless of the country of origin — it is delicious, and it takes basic ...

A blend of fresh ginger, garlic, and jalapeño chile forms the aromatic base for this vegetarian curry from chef Chintan Pandya of New York's Dhamaka. Studded with russet potatoes and sweet green peas, ...

Combine coriander, cumin, turmeric, ginger, mustard, cinnamon, black pepper, cardamom, and cayenne in a small bowl; whisk to combine. Set aside 2 tablespoons curry powder; store remaining curry powder ...

“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 ...

Fall is all about comfort. From comfortable outfits to comfort foods, this season is the time to embrace warmth and well-being. This Curry Chickpea-Loaded Sweet Potato recipe developed by Rebecca ...

If you need a pick-me-up this winter, do not underestimate the simple, restorative power of a curry, said Ryan Riley. This cauliflower and coconut version sings with fresh flavours, without detracting ...

While baked potatoes can form the base of an easy dinner, they’re not exactly a quick dish. After all, baking russets in the oven takes the better part of an hour. Swap the oven for the microwave, ...

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” ...

In a large, high-walled pan, heat olive oil and garlic over medium-high heat. Add curry paste and sauté until fragrant, about 1 minute. Stir in stock, potatoes and a pinch of salt. Bring to a simmer ...