A soothing vegetable curry from all the way from Kerala. Made with Southern flavours of raw bananas, drumsticks, ash gourd, yam and coconut. 2. Grind the grated coconut into a paste. Add few cumin ...

For the sticky rice, before starting to make the curry, soak the sticky rice in cold water for at least 20 minutes, or up to 3 hours. For the Thai red curry paste, blend all of the Thai red curry ...

First make the curry paste. Put all the ingredients in a food ... pomegranate flavourings and a hint of cinnamon. You can use vegetable stock if you’d like, but I wanted to keep the flavours ...

They use posto or poppy seeds liberally - the seeds are ground to a fine paste and cooked in mustard ... west - the niramish maangsho or "vegetarian" mutton curry, a staple of Bengali kitchens ...

Thai green curry is a creamy and aromatic dish featuring a rich coconut-based sauce infused with green curry paste, tender ...

Vegetarian food sometimes lacks texture, but the golden coating on these vegetables provides a satisfying crunch.