Whether you follow a vegan diet or you just want a dairy-free dish that's bursting with lots of vegetables, this veggie ...

To prepare the salmon with curry and coconut milk, first cut the broccoli into florets (1), then clean the onion and slice it thinly (2). Finally, slice the garlic cloves (3).

Add coconut milk and stock to pot. Season with a pinch of salt and lemon juice and stir. Bring sauce to a boil then lower heat to medium-low and simmer sauce until slightly thickened, 10 to 15 ...

This coconut chickpea curry from Kurrypinch chef-owner Shaheen Ghazaly is richly spiced and creamy with coconut milk, topped with crunchy fried onions and fresh cilantro.

Heat coconut oil in a medium pot over medium heat. Add mustard seeds and cook until they crackle, 20 seconds. Add curry leaves and sauté until aromatic, about 30 seconds more.

Stir in two 13.5-oz. cans unsweetened coconut milk, 1 Tbsp. fish sauce, and 2 tsp. honey and bring to a simmer. Add 2 baby bok choy, coarsely chopped , and reserved salmon; stir gently to submerge ...

Melt ghee in a large skillet over medium-high. Add curry leaves, mustard seeds, turmeric, and chile powder; cook, stirring constantly, until seeds begin to pop and splutter, 30 seconds to 1 minute.

Pour in coconut milk, chicken broth, soy sauce, lime juice, and honey (if using). Stir well. Return the chicken to the skillet and let simmer for 10-15 minutes, until the sauce thickens slightly.

Stir in the coconut milk and fish sauce and bring the mixture to a boil. Add the cod and reduce the heat to medium. Cook until the fish is opaque and flakes easily, about 6 to 8 minutes longer.