Add green chillies, curry leaves, boiled vegetables, salt and coconut paste. 3. 6. Let the preparation cook for 2-3 minutes on low flame till the vegetables and the coconut paste blend well. Put the ...

Use a hand blender to purée the curry sauce to the desired consistency, then check the seasoning. Stir in the mixed beans. Ladle it into warmed serving bowls. Serve with rice. Heat the coconut ...

This curry is hearty, filling ... Undoubtedly, a single bowl of mixed lentils can satisfy the dietary and nutritional needs ...

Add the curry paste and cook ... transfer the mussels to the bowls with the cod and shrimp. In a small bowl, whisk the arrowroot with the remaining 1 cup of chicken broth, add to the skillet ...

Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge.