A Touch of Curry Vegetable Dip
This is one of my all-time favorite vegetable dips. At social gatherings, it is always popular! Try it the next time you’re looking for a dip for your veggies!
Kidney Bean and Spinach Curry
Make and share this Kidney Bean and Spinach Curry recipe from Food.com.
South Indian Eggplant (Aubergine) Curry
This is an adopted recipe that I haven’t yet tried. The original chef comments: “My good friend’s Indian mother-in-law taught me how to cook this. Auntie (I call her Auntie) is from Hyderabad, is one of the best cooks I know and is very patient! There are a few steps to this recipe and you need some special ingredients, but it is really good, authentic South Indian cuisine. I’m posting some photographs with this recipe so you can see what these ingredients look like. They can all be found at an Indian grocery. Everything is listed in the order in which you will use it. Be brave; if you are patient, willing to take your time and have everything ready before hand, you will be rewarded with a delicious result. (Prep time is approximate and could be a little longer).”
Chickpea Curry (Indian Style) over Basmati Rice
This recipe was inspired by a dish I received in my “Meatless Monday” weekly emails. I changed it around ALOT by adding a few more interesting spices and served it over basmati rice simmered with turmeric. I often make Indian curries using chickpeas, but this recipe added a couple tsp of peanut butter, which I thought sounded really interesting. Please adjust the heat according to your tastes. One small red chili can be substituted for the red chili powder (please note the red chili powder is like cayenne pepper, not the spice blend for making Mexican chilli!)
Crock Pot Curry (Aloo Rajma)
A hearty vegetarian curry prepared in the crock pot to allow flavors a long melding time, yielding a deep, savory, and, depending on your curry powder, explosive dish.
