Herbs and Spice recipe collection

Baked vegetarian samosas with a homemade whole wheat crust and a curried spinach, carrot, and scallion filling glazed with tamari. No deep frying needed. Equally good served hot from the oven or cold for lunch.

Roasted acorn squash halves glazed with chutney and filled with a curried herb stuffing studded with dried fruit. Baked in apple juice and beef broth for deep, sweet-savory flavor. A stunning fall side dish.

Ground turkey meatloaf baked in a Bundt pan with curry powder, chutney, and sweet apple. A showstopping centerpiece that slices like a dream.

Curried Vegetable Stew with Tamarind& Coconut Milk recipe

A creamy curried vegetable casserole of broccoli, cauliflower, and carrots baked in a cheesy, mildly spiced mushroom-soup sauce under a golden breadcrumb crust. An easy, cozy vegetable side or main.

Introduce venison to the spice named "Curry" with this scrumptious recipe that is extremely easy to follow and enjoy!

Compound curry butter with garam masala, curry powder, fresh ginger, shallot, garlic, and green chile, whirled smooth in a food processor. Endlessly useful pantry stash.

Tender chicken breast tossed with curry mayo, mango chutney, crunchy celery, and roasted nuts. A luncheon classic that's ready to chill and serve.

Curry horseradish dip mixed in 5 minutes from mayo, curry powder, horseradish, garlic salt, and tarragon vinegar. Bold raw vegetable dip that improves overnight in the fridge.

A 15-minute chicken or shrimp curry with crushed tomatoes, garlic, and fresh coriander. Quick enough for the busiest weeknights.

A spicy and succulent curry dish that brings flavors from Kenya into your kitchen.

Serves a large group and can be prepared the morning of the party and is assembled at the site of the party, 10 minutes before serving.

Golden, flaky phyllo strudel stuffed with leftover turkey, steamed spinach, raisins, and a creamy curry filling. A sophisticated way to transform Thanksgiving leftovers into an elegant main dish.

A party-sized potato salad platter with Dijon mustard, artichoke hearts, and curry-spiked deviled eggs arranged around the edge. Five pounds of potatoes feed a crowd in style.

Cubed lamb or beef simmered for an hour with saffron, cardamom, cloves, and cinnamon until the sauce turns thick and fragrant. A slow-cooked Indian curry built on whole spices.

Canned chickpeas transformed into a fragrant curry with fried onions, garlic, whole spices, and curry powder. A quick channa masala that smells incredible and comes together in under 30 minutes.