A creamy curry that’s anything but ordinary This vegetarian stir-fry is proof that quick dinners can still deliver big on flavor. Built around a rich coconut milk base infused with ginger, garlic, and ...

Whether you follow a vegan diet or you just want a dairy-free dish that's bursting with lots of vegetables, this veggie coconut curry ramen fits the bill. Featuring hearty mushrooms, bok choy, coconut ...

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.

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.

Place a wire rack in a 12-inch skillet. Add water and bring to a boil over high. Working in batches, place squash planks in a single layer on wire rack, making sure all squash is directly over ...

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 ...