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A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. All were very good. Serve with nan, pita or rice if desired.
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This recipe is a perfect accompaniment to lamb chops or any grilled seafood. It's light and refreshing and very easy to make!
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It's easy to buy a cooked hen, take the meat off the bone and use it in a 'wow' recipe. I especially like it for dishes like this curry that I might not have time to make from scratch.
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Get Grilled Curry Chicken Recipe from Food Network
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This is a subtle and richly-flavored curry that complements the shrimp perfectly--and it's a quick and easy meal! Serve with hot cooked rice.
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These oven-baked beauties are great as appetizers or a snack. They're spicy and savory, with a subtle coconut milk base. In Malaysia, they are traditionally deep fried. But here's a modern version. You can wrap them in different ways - as rolls, sealed pockets or semi-open bundles.
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This recipe is by Craig Claiborne and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Curry Chicken Salad Recipe from Food Network
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Get Hurry Curry Cauliflower Recipe from Food Network
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Coconut milk, curry, and mango chutney really put a new set of flavors in this spin on turkey chili.
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Frozen vegetables make this exotically spiced seafood dish a breeze to make!