Curry/6 recipes

The dip pairs nicely with the sweet potato fries. A snap to make so it's worth the trouble to go the extra mile.

Love this mediterranean style pasta salad! Marinated artichoke hearts, olives, and feta cheese were a delicious combination. The cherry tomatoes and broccoli add the fresh taste, sometimes we add several strips of roasted bell pepper, or freshly sliced mushrooms, or a few coarsely chopped sun-dried tomatoes.

A bit sweet, sour with slightly spicy, this Thai cauliflower curry has lots of deliciousness that coconut milk, fish sauce and Thai curry paste have delivered. Serve it over a bed of rice that helps to soak up all the goodness.

Curry those chicken legs with this delicious recipe that uses lemon juice and plain yogurt.

This curried yogurt dressing is spicy, creamy and flavorful, it goes well with any your favorite salad, or you can also serve it as a dip with a piece of cracker or fresh vegetables.

Classic and very authentic East Indian recipe. Chick peas (garbanzo) in a highly flavored tasty spicy curry sauce. Great served with yoghurt and fresh baked Naan bread.

A tasty make ahead vegetarian burger mix. Make in advance and have vege burgers ready in a flash for a quick and healthy snack or meal.

This decadent brownie recipe was recently clipped from my local newspaper.

If you are bored with the typical bean and ham hock soup recipe, you are in for a great surprise. This delicious soup is wonderful served with the Curried Spinach Salad recipe in the Salad section of this cookbook.

Indian inspired curry shrimp with pumpkin, tons of flavour!

This hearty and healthy Indian style dish is quick-easy to make, and it's tasty.

This Mexican style enchilada casserole is loaded with flavor. Sauteed vegetables, spices and cheese make this casserole absolutely cheesy and delicious.

Any tender green can be used in this recipe. Wilted and sautéed greens are brightened with Indian spices with a touch of creaminess.

Curried Leek and Potato Soup recipe

I omitted the parsley and scallions (had none) and used chopped onion instead. I also added some red pepper flakes for some heat. I treated this as a marinade for my boneless, skinless breasts, which cut cut into strips and marinated overnight. I skewered the strips and grilled for 5-6 min. per side. Excellent flavor.

Enchilada casserole with a twist!