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This hearty, spicy beef stew is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made stove top also. Great served over mashed potatoes or rice.
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Kelp noodles are made from seaweed and are gluten free. Here they are combined with chicken, spinach, and vegetables for a quick main dish.
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Garbanzo beans, jalapeno peppers, garlic, cumin, and tahini combine to make this spicy hummus recipe that will liven up any appetizer table!
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In this recipe, chef Grant Achatz tops seared scallops with a peanut butter panade that's thickened with bread crumbs to form a paste. He drizzles on a curry vinaigrette for a final, fragrant touch.
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Curried egg salad just got fancy with the addition of olives, capers, and roasted red peppers.
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This cheap and very easy Pakistani meal is usually eaten with Basmati rice, tossed salad, and hot pickles. It is relatively quick to make, and tastes even better the second day.
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This recipe is packed with brain boosters like spinach, strawberries and pecans. It also has a delightful curry dressing.
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Yummy curried wild rice and squash soup.
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I made this BLT with a few things I found in the cupboard. Seasoned bacon takes the average BLT sandwich to a new level. So simple to prepare, why not try it?
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Coconut curry rice with corn and black-eyed peas is quick to prepare thanks to the frozen corn and canned peas used in the recipe.
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You boil lentils, then blend them until smooth to make this pungent puree; curry-scented spices--like cumin, garlic and cayenne--finish the dish.
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Get Curried Butternut Squash Soup Recipe from Food Network