Easter is a time for gathering, celebrating, and, of course, sharing a beautiful meal with the ones we love. At the heart of ...

Add curry leaves and sauté until aromatic, about 30 seconds more. Add onions and cook until translucent, 3-4 minutes. Stir in ginger, chiles and remaining turmeric. Sauté until aromatic ...

Grind all the ingredients together in a pestle and mortar, or pulse in a small food processor, until you have a fine paste. For the curry, make a paste by pounding the ginger and garlic cloves in ...

Heat the oil in a non-stick frying pan and very gently fry the garlic and ginger ... more fiery curry. Add tinned lentils, chickpeas or beans to make the curry go further. If you have any fresh ...

Make-Ahead and Meal Prep: This is a wonderful curry to make in advance and reheat when you’d like to eat it. It’ll keep well ...

Perfect for iftar during Ramzan, this tasty Indian Cauliflower Curry is a vegan delight, filled with flavor and light on ...

In this style, chicken is cooked until tender, allowing the spices to infuse deeply, creating a rich and aromatic dish.

Nici Wickes' delicious curry, from her Cook, Eat, Enjoy cookbook, is one of our midweek stalwarts. It's a mix of sweet, sour and slightly hot. Add one or two more Indian dishes and it's a great ...

Now mix in the curry leaves and, after 1 minute, add onions and green chilies. Reduce the heat to low and cook for 5-6 minutes, until the onions have softened. Stir in garlic and ginger and cook ...