The next time you're craving coconut curry chicken, step away from the takeout menu and make it in your own kitchen.

Fried curry rice with chicken and vegetables is the perfect solution for using up leftovers while creating a flavorful, satisfying meal. By combining leftover rice, meat, and fresh vegetables with a ...

Serve immediately with yoghurt and mango chutney. You can add any vegetables you have into this curry, just make sure they're chopped small enough to cook in the same time as the potatoes.

A quick, delicious vegetarian curry. If your aubergines are young and small, they may not need salting which makes this dish even quicker to make. Place the aubergine slices into a colander set ...

Served on a bed of rice, this Caldine veg curry is made with lady finger and flavored with coconut, cumin, coriander and turmeric. Pour some oil in a frying pan and allow it to heat. Add onions to the ...

Add the chicken, salt, passata and about ½ cup of water. Bring to a simmer and simmer for about 10 minutes until the chicken is cooked through. Stir through the yoghurt.

A soothing vegetable curry from all the way from Kerala. Made with Southern flavours of raw bananas, drumsticks, ash gourd, yam and coconut. 2. Grind the grated coconut into a paste. Add few cumin ...

Adding spinach, lentils, and tinned tomatoes also helps get some vegetables into the dish. Serving six, this super easy chicken curry takes roughly an hour and thirty minutes to make. How To Make ...

Mark Bittman’s classic recipe turns a little chicken (just two boneless thighs) and a lot of vegetables into a cozy Sunday ...

This popular, richly coloured South African street food is spicy and full of curry goodness Ingredients 4 cups mixed fresh vegetables of your choice, cut into cubes. Use any combination of ...