This recipe for Curried Deviled Eggs is NOT your grandma’s recipe. Anything but traditional, these spicy deviled eggs are made with yogurt, tomatoes, and a spicy curry blend. No mayo in sight! Perfect for snacks or appetizers, or for a potluck spread.
This easy Slow Cooker Chickpea Curry is completely vegan, packed with vegetables, and can be made in the Instant Pot too. Mildly spiced and balanced with coconut milk, this vegetarian curry is freezer friendly, and packed with plant-based protein to boot.
This easy Red Lentil Dal recipe is a homemade twist on the Indian classic. Completely vegan and naturally gluten-free, you can make Slow Cooker Lentil Dal or Instant Pot Dal to make weeknight cooking a breeze. Packed with warming spices and plant-based protein, it’s a simple vegetarian recipe that’s sure to go into regular rotation.
Introducing the best pumpkin soup recipe ever: Pumpkin Curry Soup! Made with Thai red curry paste and coconut milk, this soup is vegan, gluten-free, paleo, and Whole 30 compliant. Plus it’s easy to make, super quick, and incredibly delicious!
Mung Bean and Coconut Curry! This easy vegan curry is packed with Indian flavours, coconut milk, cilantro, and lime. It’s incredibly easy and can be made in the Instant Pot or on the stove top. If you’re looking for a simple moong dal recipe, this is the one! Grab the recipe and let’s get started!
A red curry coconut stir-fry loaded with vegetables and tofu. Quick, easy, and nourishing, you can have this simple weeknight meal on the table in under 30 minutes.