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A healthy and hearty stew with zucchini, bell pepper, tomatoes, and curry paste. Serve with whole-grain rice.
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Couscous, garbanzo beans, caramelized onion, diced red bell pepper, carrot, and cucumber are tossed with a curried white balsamic vinaigrette, then sprinkled with crumbled bacon for a bold-flavored salad.
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Using prepared pie crust lets these savory homemade Indian treats be baked in the oven instead of the traditional deep-frying.
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Cooked turkey meat turns this versatile and fresh Waldorf salad into a great lunch or light meal. Serve salad on top of salad greens or in a pita shell.
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A good-luck bowl of kicked-up, spicy black-eyed pea soup seasoned with cumin, dry mustard, chili, and curry powders is a terrific way to launch the New Year. Top with crumbled bacon, shredded cheese, parsley, green onions, and crumbled bacon to add even more flavor.
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This vegetable soup with a chicken broth base is simple, satisfying, and nutritious.
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Get Barbados Potatoes-Sweet That Is Recipe from Food Network
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Cooked chicken, broccoli, mushrooms, and water chestnuts are baked in a creamy Cheddar cheese-topped casserole. Serve with rice and a fruit salad, if desired.
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Get Coconut Shrimp with Curried Tomato, Lime and Roasted Garlic Coulis Recipe from Food Network
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 1 hour, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet pears and savory sausage make the perfect filling for a hearty fall pie.
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Get Honey Glazed Carrots Recipe from Food Network