Curry noodles with tofu and mushrooms pack a spicy punch when you’re craving that extra zing for your next meal. You’ll love the rice noodles mixed with warming flavors from curry, ginger, coconut, and the freshest of herbs. Better yet? You can make this dish in less than thirty minutes. Get the recipe now on Foodal.
Ready to ramp up your Thai food game? This flavorful coconut curry is brimming with aromatics. Stock up on Asian staples like lemongrass, ginger, and curry paste for a night of noodles you’ll never forget. Read on for the recipe, master the technique, and you’ll be cooking up your own curry creations in no time!
From the first spoonful, you are going to want to dive face first into a comforting bowl of our flavorful curried pumpkin soup. Easy, straightforward instructions make this dish the perfect quick meal for any night. The rich flavors come through in each bite, with a crunchy garnish on top. Get the recipe now on Foodal.
A delicious dish to bridge the gap between spring and summer, made with fresh vegetables and protein-rich beans. Warm curry, fresh corn, and tender cabbage meld together to make a hearty, filling, vegan-friendly soup that you’ll make time and again. Want to warm up with a bowlful at home? Get the recipe now on Foodal.
Add some feisty flavor to your next vegetarian meal! Our spicy curry is made with tender chunks of eggplant and chickpeas slowly simmered in a creamy coconut milk base that’s infused with fresh chili and spices. Serve it with brown rice to enjoy a dinner that’s both tasty and hearty. Get the recipe now on Foodal.
Do you love Asian-style dishes? What about pumpkin? This recipe for pumpkin curry is a combination of both, and it’s not only simple to make, but also extremely comforting and filling. Garnished with cilantro and served alongside basmati rice, this makes the perfect dinner on a chilly evening. Get the recipe now on Foodal and take a culinary trip to Asia!
The more I cook and fall in love with its creative process, the less I want to rely upon ready-made, store-bought ingredients. I no longer buy ready-to-use marinades or dressings, preferring to find out what is in them and put a mix together myself. Aside from the love of cooking and the curiosity to know …