917 indian recipes

Creamy curried carrot soup with apple, brown sugar, cinnamon, and a yogurt swirl. Vegetarian, low-fat, and served chilled for a sweet-savory starter.

Thai-style tomato fish soup with haddock, coconut milk, red curry paste, fish sauce, and fresh lime. Creamy, fragrant 30-minute Thai-inspired soup.

Hot cherry fruit compote baked with rum, curry powder, candied ginger, and brown sugar. A retro holiday side dish for ham or turkey, or chill and serve as dessert with ice cream.

Curry-scented desk lunch: a no-cook Tupperware assembly of rice, frozen peas and spinach, canned chickpeas, and raisins with a dusting of curry powder. Microwaves in minutes and beats the sad vending machine.

Mayo pocket spread, a quick 3-ingredient seasoned mayonnaise jazzed up with onion powder and celery salt. A savory sandwich and pita-pocket spread that lifts eggs, cheese, ham, seafood, and veggies.

Curried chickpeas with steamed broccoli, turnips, and pearl barley tossed in curry powder, lemon juice, and fresh chives. A quick vegan bowl that comes together in minutes.

Skinless chicken legs simmered low and slow in curried tomato sauce with garlic, cayenne, and mushrooms until the meat falls off the bone. Freezer-friendly and served over rice for an easy comfort dinner.

Curried barley stew with potatoes, carrots, kidney beans, and tomatoes simmered with ginger and garlic. A hearty one-pot meal that's naturally low-fat and filling.

Hot and spicy chili sauce made from ripe tomatoes, onions, curry powder, ginger, and nutmeg simmered with apple cider vinegar. A homemade Indian-spiced condiment for canning.

Stir-fried chicken and apples in a honey-curry glaze with raisins, celery, and parsley over rice. A sweet, spiced 20-minute weeknight dinner.

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

Gourmet seasoning salt blends salt with dry mustard, oregano, marjoram, thyme, curry powder, garlic, celery seed, and dill. An all-purpose herb salt for everyday cooking.

Kakuluwo is a Sri Lankan crab curry simmered in two rounds of coconut milk with fenugreek, grated coconut, and curry leaves. Messy to eat, absolutely worth every bite.

No-cook cashew pita pockets with curried yogurt, cucumber, bell pepper, and red onion. A crunchy vegetarian lunch ready in 15 minutes flat.

Creamy curry dip made with mayonnaise, honey, ketchup, curry powder, and hot sauce. Served in a hollowed red cabbage bowl with raw vegetables for a stunning party appetizer.

South Indian sambar with toor dal, potatoes, tomatoes, and tamarind in a spiced lentil broth finished with a mustard seed tempering. Serve with rice, idli, or dosa.