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

Ingredients Salmon fillets 800 g (4 pezzi da 200 g l'uno) Coconut milk 250 g Curry paste q.b. rosso Broccoletti 200 g White onions 1 Garlic 2 spicchi Lime 1 (succo e scorza) Extra virgin olive oil ...

Add garlic, thyme, all but 1 tablespoon green onion, and curry powder and cook until fragrant, 2 minutes. Add tomato paste and cook 2 minutes, stirring to coat vegetables with tomato paste.

Trim stem off squash, and cut squash crosswise at base of neck to separate bulb and neck. Trim squash on all sides to create a (2 3/4-inch by 5-inch) rectangle. Cut squash into 1/4-inch thick ...

2 pounds cod or sea bass fillets, cut into 2-inch cubes 2 tablespoons ground turmeric Kosher salt 3 tablespoons coconut oil 1 teaspoon mustard seeds 24-26 (about two branches’ worth) fresh curry ...

Add one 13.5-oz. can unsweetened coconut milk, 5 oz. baby spinach, 1 tsp. dark or light brown sugar, and ¼ tsp. Diamond Crystal or Morton kosher salt to blender and blend until smooth.

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces 1 tablespoon coconut oil 1 red bell pepper, thinly sliced 1 zucchini, halved lengthwise and sliced 2 cloves garlic, minced 1 ...

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 ...