Fry together dried red chillies, onions, green chillies, ginger, garlic, mustard seeds, heeng, curry leaves, turmeric, dhania powder. Add it to pan and bring it to boil again and add 1/2 a cup of ...

This vegan coconut lentil curry is so flavorful, it tastes like it’s cooked for hours with many ingredients! Luckily, it ...

This curried lentil, tomato, and coconut soup does just that. Curry, lentils, and coconut milk marry well in this soup. The curry powder's warm earthiness mingles with the tomato's bright acidity.

If there's one ingredient that elevates the taste and texture of a majority of vegetarian dishes, it is coconut ...

Impress your family with a bowl of caramelised butternut and lentil curry, gently spiced and served with lemony jasmine rice.

Stir in the garlic and curry powder and cook for a minute, then add the tomatoes and coconut milk, stir well and bring to the boil. Stir in the lentils and chickpeas and return to a simmer.

Dr Rupy’s creamy coconutty curry is quick and easy to prepare ... until starting to thicken. Add the coconut milk, chickpeas and lentils. Bring to a gentle simmer for 10 minutes.

One of the easiest ways to thicken curry is by simmering it longer. Remove the lid and let the curry cook over low to medium ...

Saute some onions, garlic, and ginger in olive oil until soft. Add cumin, coriander, and turmeric to amp up the flavor. Stir ...

This fragrant coconut milk soup from recipe developer Hetty McKinnon is made with a ginger and turmeric curry paste and filled with thick ... is made with red lentils that cook down into a purée-like ...

This rich lentil soup is loaded with flavor and texture: coconut milk for creaminess and curry paste for punch, plus tons of spinach and a bit of tiny pasta.