Curry

Like Singapore itself, this dish brings together flavors from many traditions. ...read more

This creamy, golden noodle dish is modeled after the Thai dish khao soi, which combines sweet, spicy, and sour flavors in one bowl. ...read more

This velvety smooth soup is especially suited as a light meal with brown rice and vegetables. ...read more

This Indian-style stew gets spicier as it sits, so if you prefer milder flavors, serve it immediately. ...read more

Everything you love about Indian samosas is here in one low-fat, easy-to-make vegetarian pie. Serve with Cucumber Raita or Tofu Raita. ...read more

Spice up a weeknight dinner with a quick curried noodle dish. We’ve called for a frozen-vegetable mix to get in as much color and texture as possible (no chopping necessary), but 2 cups of quick-cooking fresh, chopped veggies, such as broccoli, asparagus, Napa cabbage, and bell ...read more

Sweet and savory, this fragrant, colorful side dish can be served hot or at room temperature. Garam masala, the spice mix used for flavor, is a curry-powder-like blend from Northern India. If you don’t have any on hand, substitute 1 teaspoon curry powder. ...read more

Thai curries are fast and easy meal solutions when you start with a prepared curry paste and doctor it up with fresh herbs. Check the ingredients list on the curry-paste label to make sure it doesn’t contain fish sauce for flavoring. Serve with steamed rice. ...read more

Roasting the vegetables in this Thai-inspired soup is a hands-off way to sweeten and caramelize their flavor—a welcome contrast to the soup’s spicy, savory broth. Just 1 cup of coconut milk gives the whole pot rich, cooked-all-day flavor, somewhere between soup and chowder. ...read more

Ready in minutes, this lunch salad can be dressed up with a little cranberry sauce or chutney to give it some holiday flavor. Serve over a bed of greens, in lettuce wraps, or in a pita or sprouted-bread sandwich. The dressing works well on other sandwiches too, so you might want ...read more

You might not think of sweet potatoes in a stir-fry, but after you spiralize them into curly pieces, they’re the perfect ingredient for a super-quick curry. ...read more

Roasted cauliflower has a meaty chewiness that makes it a great sandwich filler, hot or cold. ...read more

Blending part of the sweet potatoes into the broth of this hearty dish yields a rich, creamy curry base without an excessive amount of coconut milk. ...read more

Made with garbanzo bean flour, crispy vegetable pakoras are popular appetizers on Indian-takeout menus ...read more

Quinoa laced with lemon and herbs gives this chilled soup an interesting texture. It’s perfect for a bridal shower or Mother’s Day lunch. ...read more

A whole head of cauliflower and a brown butter sauce star in this show-stopping dish. The cauliflower head is first simmered with aromatics to infuse it with flavor, then roasted until golden brown. ...read more

A can of Indian-spiced lentil soup is the “sauce” on this potato-topped naan pizza. ...read more

Homey peanut butter cookies get a hit of exotic flavor from Thai red curry paste and flaked coconut. ...read more

Caramelized apples turn cauliflower soup into a sensational appetizer. ...read more

Peeled cherry tomatoes soak in a spicy vinaigrette for an elegant starter. Peeling tomatoes goes faster than you’d think. ...read more

Sarah Bienaimé, who lives in Auvergne, France, loves experimenting with different colors and flavors for dal, a traditional Indian stew. Serve with basmati rice or naan. ...read more

This easy cauliflower-and-chickpea supper gets a hit of Indian spiciness from garam masala, ginger, garlic, and lime. ...read more

Curry and winter squash pair well in fall dishes like this gorgeous stuffed squash. ...read more

Anjali Lalani, of San Diego, created this curry based on one of her mom’s recipes. Lalani suggests serving it with rice or naan. ...read more