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 ...

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 ...

0.5tspkosher salt 2cupchopped vegetables such as broccoli and carrots 6ozfirm tofu, cut into 1-inch (2.5 cm) cubes 200gpackage vacuum-sealed cooked udon 0.5cupunsweetened coconut milk 2tspmild ...

Put the coconut oil into a pan and fry the onion, garlic and ginger. Add the chopped vegetables. For the curry paste, mix all the ingredients together with 200ml/7fl oz boiling water in a jug.

Directions In a large heavy-bottomed pot, heat oil over medium-high. Add curry leaves, Kashmiri chilis, mustard seeds, coriander seeds, garlic and ginger and cook until the seeds are fragrant and ...

Stir in broth, coconut milk, and 1 1/2 teaspoons salt; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, until flavors meld and curry sauce ...

Pour in the coconut milk, add the curry leaves and season with salt. Cook over a low heat, covered, for about 8 minutes or until the fish is tender. Serve hot with plain boiled rice.