Fall Vegetable Curry

Fall Vegetable Curry

Fall Vegetable Curry from Cooking Light. This Indian-style vegetarian main dish features sweet potato, onion, cauliflower, chickpeas and tomatoes that are flavored with Madras curry powder.

Creamy, comforting, delicious Fall on a plate with stir fried chicken, squash, sweet potatoes, apples and zucchini, made MEGA creamy with coconut milk and pumpkin.  I want to curl up and eat this year round its so good! (GF and healthy too!)

Pumpkin Coconut Fall Curry

Creamy, comforting, delicious Fall on a plate with stir fried chicken, squash, sweet potatoes, apples and zucchini, made MEGA creamy with coconut milk and pumpkin. I want to curl up and eat this year round its so good! (GF and healthy too!)

South Indian-Style Vegetable Curry recipe - This recipe is truly 5 star! Easy to make, authentic flavor and absolutely delicious every time!

South Indian-Style Vegetable Curry

South Indian-Style Vegetable Curry recipe - This recipe is truly 5 star! Easy to make, authentic flavor and absolutely delicious every time!

Curried Couscous with Broccoli and Feta - so delicious, quick and hearty. use veg or chicken stock instead of water to cook couscous though for more flavor. Added more spices as well.

Curried Couscous with Broccoli and Feta

Curried Couscous with Broccoli and Feta - so delicious, quick and hearty. use veg or chicken stock instead of water to cook couscous though for more flavor. Added more spices as well.

Chickpea Curry with Roasted Cauliflower and Tomatoes

Chickpea Curry with Roasted Cauliflower and Tomatoes

Red curry paste can be found in the ethnic or gourmet sections of most large supermarkets. The paste is a blend of clarified butter (ghee), curry powder, vinegar, and other seasonings. Use either Indian or Asian curry paste; it comes in mild and hot versions, so adjust the heat to suit your preference.

Red curry paste can be found in the ethnic or gourmet sections of most large supermarkets. The paste is a blend of clarified butter (ghee), curry powder, vinegar, and other seasonings. Use either Indian or Asian curry paste; it comes in mild and hot versions, so adjust the heat to suit your preference.

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