Once the curry is brought up to a boil over medium-high heat, we can start to add the vegetables. Firm root vegetables like carrots and potatoes take longer to cook than other types, so we give ...

A creamy curry that’s anything but ordinary This vegetarian stir-fry is proof that quick dinners can still deliver big on ...

Add curry paste, tomato paste, ginger and garlic and cook and stir two minutes more. Mix in the coconut milk, 3/4 cup broth, brown sugar, lime juice, cauliflower and chickpeas.

If they start to dry out, add a splash of water. Stir in the rest of the curry paste, cook for three minutes, then add the passata, coconut milk and 100ml water. Simmer for a few minutes. 3.

We’ve all experienced that moment of guilt, staring at the wilting cabbage and carrots in the fridge, contemplating the waste of “perfectly good” vegetables. Instead of feeling guilty about that ...

Simply saute the meat or vegetables briefly. Add a heaped tablespoon or two of the curry paste, stir, then the add liquid (such as chicken or vegetable stock or tinned or preserved tomatoes), and ...

Mekhala Organic Green Curry Paste This delicately spiced paste is fresh and balanced, but it’s notably less concentrated, which means you need to use nearly double the amount in most recipes. 20 ...

If you are vegan or vegetarian, read the labels of whatever you’re buying, as some brands contain seafood-based ingredients, such as shrimp paste or fish sauce. Chile peppers, garlic, ginger ...