Adapted from Raghavan Iyer’s 660 Curries cookbook, Green Tomato and Eggplant Curry is sure to become a family favorite. Pairing earthy eggplant with tangy green tomatoes and the fresh flavor of cilantro, this dish is delicious as a side to chicken or lamb curries. Alternately, you can serve it as a main course ladled over white rice and garnished with yogurt.
Make the most of summer sweet corn with this recipe from Raghavan Iyer’s 660 Curries. The sweetness of the corn pairs beautifully with the spicy bite of cilantro, chiles, and curry leaves in this brilliant yellow dish. Served alongside your favorite burger or over rice with a dollop of yogurt as a main course, Corn and Cilantro Curry is an easy way to keep vegetarians happy and meat-eaters second-guessing themselves.
This fantastic turnip curry from Indian cookbook author Nariyal wale Shalgam was featured on The Splendid Table last month. Putting the humble turnip front and center, this curry gives the unsung hero of the root vegetable harvest a chance to shine. Complemented by tangy mustard seeds, meaty tomatoes, and sweet coconut milk, turnips lose their […]
Several weeks ago, the chef, cookbook author, and food writer extraordinaire David Tanis published a recipe for mussels with green curry sauce in the “Dining and Wine†Section of the New York Times. Bathed in an electric green broth, these mussels get a verdant brininess from cilantro, lemon grass, scallions, and Serrano chile peppers. Packing […]
Blending fresh lime leaves, ginger, cilantro, and red curry paste, this coconut curry has just enough spice to taste delicious while not overpowering the gentle flavor profile of tilapia. Served over white rice and garnished with toasted coconut, this is one curry you’ll be making again and again. Just don’t forget to remove the lime leaves before you serve!
