Pasta recipes

Green Lentil Rissoles with Vegan Yogurt Sauce recipe

This is a typical restaurant style curry. The basic curry forms the base and the variations show how it can easily be adapted.

Boiled lobster medallions and claw meat served in a rich curry sauce made from the lobster cooking liquid, Calvados, white wine, and curry powder, finished with a butter-flour thickener.

German-style veal cutlets in a creamy curry sauce, browned then simmered in evaporated milk, tomato paste, and mild curry powder with a splash of cognac. An elegant, quick veal dish with a gentle warm-spiced kick.

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

Vegetarian keema made with TVP (texturized vegetable protein), ginger, garlic, curry powder, tomatoes, peas, and mushrooms. A plant-based riff on classic Indian keema matar, ready in 30 minutes.

This sautéed babaganoush skips the grill and cooks cubed eggplant with onions, garlic, cumin, and coriander in a wok. Mashed with tahini and fresh lemon, it's a smoky, chunky dip served with warm pita.

A classic and scrumptious fried rice made with delicious tofu and sliced cucumbers.

Phall curry, the famously fiery British-Indian curry house dish, made with twelve fresh green chiles, garam masala, fenugreek, and your meat of choice. For serious heat seekers only.

Authentic Thai kaeng khua curry paste with dried chilies, lemongrass, galangal, kaffir lime, and shrimp paste. Stores in the fridge for months and makes about 3/4 cup.

Homemade Thai curry spice paste with dried red chilies, coriander, garlic, shallots, anchovy, and lemon zest. Keeps two months in the fridge for quick weeknight curries.

Bagara baingan, a South Indian brinjal curry of whole baby eggplants simmered in a rich, nutty gravy of ground peanuts, poppy seeds, and red chilies with warm spices. A deeply flavorful vegan curry.

Tod Man Thai fish cakes with red curry paste, fish sauce, green beans, and basil, fried golden and served with a tangy cucumber salad. Authentic street food flavor at home.

The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.

Kalbsschnitzel in Currysosse: German veal cutlets browned and served in a creamy curry sauce with lemon juice, tomato paste, evaporated milk, and a splash of cognac.

Spicy, tangy Thai turkey meatballs with red curry paste and fish sauce, served with a sweet-sour cucumber dipping sauce. A quick party appetizer ready in 30 minutes that feeds a crowd.