1. Spinach, corn and tofu curry over brown rice
This vegetarian curry is full of freshness with flavors of spinach and corn. Garam masala is the only spice used, but because it’s a blend of many, it adds lots of nuances to the dish. A finishing touch of lime juice brightens everything, and creamy, cooling yogurt rounds out this balanced meal.
2. Tomato Achaar Coconut Curry Over Rice
It’s easy to make a curry bursting with flavor when you use Brooklyn Delhi’s tomato achaar as your base. Our favorite Brooklyn-made condiment is packed with authentic Indian flavors. We’ve combined it with coconut milk and ginger, stirred in tofu, spinach and mushrooms, and topped it off with toasted coconut flakes. It’s swoon-worthy. Cook, relax and enjoy!
3. Green Curry Shrimp with Eggplant, Zucchini and Jasmine Rice
Green curry paste is a great solution for packing flavor into a quick weeknight meal. Once you’ve mastered the steps, it comes together easily. First, spoon the solid top (cream) of the coconut milk to fry with the curry paste until it releases its aromas. Continue cooking until the oil separates from the cream. This process is called “splitting,” where you’ll see the fat forming cracks in your bubbling sauce. Now your curry is ready for vegetables. At the very end, you’ll add the remaining coconut milk. This will give your green curry a delicious, fresh smell. Cook, relax and enjoy!
4. Cauliflower Curry with Walnuts and Rice
This recipe comes to you courtesy of chef Sarah Copeland, cookbook author and food director at Real Simple. Her book Feast is full of vegetable-focused dishes hearty enough to satisfy vegetarians and carnivores alike. The addition of walnuts to the curry sauce blew our minds, adding a creamy, nutty, richness without any dairy. Served over rice, it is a comforting and satisfying vegetarian meal you’ll want to prepare all season long. Cook, relax and enjoy!
5. Coconut-Salmon Curry with Bok Choy and Yellow Pepper
We love the combination of salmon gently poached in coconut milk curry and crisp, colorful vegetables. This dish requires just one pot. First you’ll build flavor by sautéing green curry paste so it releases its aroma and spices. Adding coconut milk and water transforms the base into a light broth, perfect for poaching the vegetables and fish. Cook, relax, and enjoy!
6. Indian Beef Curry with Peas & Buttery Naan
This dish is inspired by a type of meat curry—"Keema"— of South Asian origins where you would typically use finely minced lamb, but here we use grass-fed ground beef and green peas for little bursts of sweet flavor. Coconut milk lends a slightly sweet richness to the sauce. And who needs forks?! You’ve got naan, our favorite edible utensil. Cook, relax, and enjoy!
7. Coconut Curry Chicken with Leeks & Red Bell Pepper
Coconut milk does wonders to bring classic curry to true comfort food status. Leeks and ginger soften in coconut milk and infuse it with their delicate fragrance. Chicken thighs seasoned with curry powder get seared on the skillet for a crispy skin. The combination of flavorful chicken and a silky coconut sauce served atop rice is just divine. Cook, relax, and enjoy!
8. Thai Red Curry Noodles with Butternut Squash & Spinach
We have Martha's latest book, "Martha Stewart's Pressure Cooker," to thank for this delicious curry. We've adapted it just a smidge, and included stove-top cooking instructions so that no one has to miss out! Butternut squash and spinach make for a nutritious duo that, when combined with garlic, lime juice, Thai curry paste, and coconut milk, make for a flavorful curry to top tender rice noodles. Cook, relax, and enjoy!