This Spicy Curry Noodle Soup with Chicken and Sweet Potato recipe contains rice vermicelli, boneless chicken thighs, vegetable oil, sweet potato, chicken broth and more.
Inspired by an Ayurvedic dal recipe in the Esalen Cookbook, this is a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. The back notes of ginger, slivered green onions sauteed in butter, and curry-plumped raisins make this a new favorite of mine.
How to make roasted root vegetables. Fragrant herb roasted vegetables, perfect side dish to practically any type of meat entree. A great simple recipe.
Roasted vegetables are an old standby, but how about roasted fruit? The steady abundance of citrus in Southern California yards and CSA boxes has inspired countless new ways to use these fruits and our latest trick is adding orange and mandarin slices to roasted vegetables. The citrus adds a sweet, caramelized flavor and brings a bit of sunniness to winter roots like carrots and parsnips.
Vindaloo is an extremely spicy Indian curry dish; our version has heat but doesn't overwhelm. The dish goes well with jasmine rice and naan. If you've got time, make your own
A big, slurpy bowl of whisper-thin spinach noodles draped in a spicy curry and herb broth - inspired by a beautiful box of noodles I picked up in Mill Valley, Ca.
Adding tropical ingredients like chopped mango and coconut milk make this 15-minute stir-fry special. Red curry powder is a blend of coriander, cumin, chiles, and cardamom. Use it to give this quick stir-fry a hint of Thai flavor.
Stop. Put down the package of ramen and no one will be the wiser. Instead, try this better-for-you noodle bowl, made with sirloin and vegetables and ready in 20 minutes.
