Basil Chicken in Coconut Curry Sauce
This recipe was a 1997 Grand Prize Winner in Better Homes and Gardens! Enjoy! Chicken needs to stand for 30 minutes before cooking.
Banana Tofu Curry
This recipe was recommended by a friend who lives for curry when I was after a recipe to deal with excess bananas. It’s a different kind of curry and easy to make
I Love Palak Paneer (Spinach and Cheese Curry)
This luscious spinach and cheese dish comes from Northern India, the home of paneer, a fresh cow-milk cheese similar to ricotta. It’s sold near the feta and haloumi in supermarkets, either of these two cheeses can replace paneer here, but the results wont be exactly the same. When I made this, I did use a soft feta, which melted into the spinach and gave me the most creamy rich curry you can imagine. I also upped the amount of the garam masala, to give a hotter result, and I sauteed some shrimps in garlic and butter, and served them with the curry, we enjoyed an excellent meal! The recipe is taken from Australian Womens Weekly, New Curries UPDATED to add ( thank you Peggy 🙂 ), that previously step 2 said to add half the spinach at that step, I’ve changed it to say, add all the spinach.
Potato & Zucchini Curry
This is a recipe that I came up with after making Lorac’s Curried Zucchini and Potatoes. If you like this you will LOVE Lorac’s dish! I just want to give a SPECIAL thanks to Lorac for a wonderful recipe, and for inspiring me to experiment with it!!! Thanks Lorac!
Butternut Squash Coconut Curry
This was inspired from the lovely little butternut squashes at the Farmer’s Market last week. I used my recipe: recipe #84474 as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry
