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
Thai Shrimp & Spinach Curry
Make and share this Thai Shrimp & Spinach Curry recipe from Food.com.
Pumpkin Curry
Make and share this Pumpkin Curry recipe from Food.com.
Brinjal (Eggplant) Curry
This aubergine bhaji recipe has won rave reviews from my South Indian in-laws, who have very discerning palates when it comes to authentic currys. This dish can either be used as a side dish, or as a vegetarian main dish. It’s easy, delicious and a great way to introduce different veggies to your kids.
