Introduction When you want a dish that’s bold, hearty, and layered with deep, warming spices, this Easy On-the-Bone Lamb ...

It started years ago when I couldn’t bring myself to throw away the cups of mouthwatering sauce that remained after we ate all the shrimp from my daughter’s favorite Indian curry. Instead ...

“I love it, but it’s not necessarily for everyone.” Simmering those same yogurt-roasted paneer slices in a spicy tomato curry, however, is a dish any cheese lover can get behind. The key to ...

In this video, Chef John shows you how to make his fresh tomato curry, a flavorful dish that’s perfect for summer. With ripe tomatoes, aromatic spices, and a touch of heat, this curry is both ...

In a large skillet over medium heat, warm coconut oil. Add chiles, ginger, and garlic, and give things a stir until everything in the pan starts to get a little soft but hasn’t taken on any ...

This simple chicken curry uses a tin of tomato soup as a shortcut to create a creamy, mild and slightly sweet curry sauce, not dissimilar to tikka masala. Great served with pilau rice or naan bread.

This spicy, savory curry made with canned chickpeas, canned fire-roasted tomatoes and canned coconut milk fits the bill. The sole fresh ingredient is an onion, thickly cut and sauteed until golden ...

At the end of that summer, I walked over to my abandoned tomato patch and found the greenest bush bejeweled with shiny red ornaments. A couple of decades later, I know that this curry is a ...

Eric Adjepong’s recipe combines seared salmon with a curry sauce made with coconut milk, peppers, thyme, tomato, and onions. Be sure to use full-fat coconut milk for the richest flavor and texture.

Ottolenghi calls for Japanese S&B curry powder, which can be considered mild to medium in heat, but you can use any blend you like based on your tolerance. You can adjust the other ingredients ...