Cauliflower, cashew, pea and coconut curry: Adapted by Jennifer Steinhauer from Meera Sodha’s landmark cookbook, “Made in ...

These 20 dump-and-go meals take the guesswork out of cooking, letting you enjoy easy, satisfying dinners every night.

Say goodbye to boring health food. These 20 dinners are guilt-free, satisfying, and perfect for busy weeknights.

Mix the browned beef with the pulped vegetables into a large soup pot. Add the garlic, chillies, pepper and barbeque spice.

The Edamame & Tofu Kofta Curry is pure comfort in a bowl, while the decadent Chandrakala Roll with Mango Rabri brings a sweet summer twist you won’t forget. Fresh, vibrant, and full of bold Indian ...

Sarah Butler shares her recipes for slow cooker chicken curry and homemade naan bread. Mon, ... 250ml coconut cream or coconut milk . 250ml chicken stock. Handful fresh coriander, roughly chopped.

Let the chicken rest for 5–10 minutes before carving to keep it juicy. Tips for Success Place crumpled foil balls or chopped veggies (like onions or carrots) under the chicken to prevent sogginess.

Add the mahimahi and any accumulated juices to the casserole, nestling the fish into the stew. Cover and simmer over low heat, shifting the fish a few times, until it is just cooked, about 15 minutes.

In a medium saucepan, combine the rinsed rice with coconut milk, salt and 1½ cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 12-15 minutes, until cooked through.

Perfect for busy days, these chicken legs simmer low and slow in your favorite BBQ sauce. They come out juicy, with a deep, smoky sweetness that feels like a backyard cookout without the grill.

Place rice in a bowl and, using fingers to agitate rice, rinse under cold running water. Pour off water as it becomes opaque, and continue rinsing until water is no longer cloudy, 3 or 4 times; drain.