Pf Chang’s Coconut Curry Vegetables
This is a copycat recipe from PF Chang’s China Bistro. It’s my favorite dish there, and while my dining room lacks the ambiance…this dish is still excellent at home!
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
Gordon Ramsay’s Malaysian Chicken Curry
This recipe came highly recommended and intrigued me as the spice combination was different to any curry I have made. Which if I may say so myself, is a few. That and the fact our household loves a good Sunday afternoon curry.
Aloo Keema (Potato and Mince Curry)
Make and share this Aloo Keema (Potato and Mince Curry) recipe from Food.com.
Egg Curry
A nice change of pace, and convenient on those days that I might have forgotten to thaw out the meat that I had planned to cook (again!). Something that my vegetarian stepdaughter will eat and yet at the same time, my husband doesn’t feel like he’s being punished for her dietary habits!
