1. Cook the onion, oil, garlic, ginger and curry powder in a medium saucepan over medium heat, stirring often, until fragrant, 2 to 3 minutes. Stir in broth and simmer until reduced to 1-½ cups, about ...

Toor dal—a term that refers both to this lentil stew and the legume itself (also known as pigeon peas)—is a staple that ...

At home, "fakeaways" have replaced costly takeaways for many households, but some things never taste as good made from scratch. Many Britons would agree that a classic chip shop curry sauce is among ...

If you love curry, then you’ll love this Curry Simmer Sauce. This sauce is made with a blend of flavorful and aromatic spices ...

A bag of frozen, peeled raw shrimp tucked away in the freezer provides almost instant weekday meals. Lately, I’ve been preparing the shrimp in a number of curries, from a Thai version (using another ...

Dry, fresh and light, it’s Narayan’s mum’s original chicken curry recipe. Its secret weapon? A dash of soy sauce for an extra umami boost. Leftover chicken masala-topped pizza. Cardamom caramel slice.

Ripe bananas add a subtle grassy, creamy sweetness to the fragrant sauce. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe ...

To most Americans, curry is synonymous with the spicy, yellowish stewlike dish commonly available on Indian restaurant menus. Or it's associated with the aromatic powder (probably stale) in the spice ...

Many home cooks throw Parmesan cheese in the mix when making Italian meatballs, but I’d never thought about doing the same with Indian meatballs until I saw this recipe from the American Lamb Board.