There is no dearth of rich and royal curries when it comes to Indian cuisine. Turn to any region of the country and you will be surprised by the variety of recipes it boasts of. One such gem from the ...

As far as recipes go, this vegetable korma tastes exactly like the traditional recipe, without the dairy and cream! Instead, it uses soaked cashews blended into a cream sauce that's then stirred into ...

In a medium bowl, whisk together the almond milk, almond butter, curry paste, ginger, and coriander until smooth. Add the crushed tomatoes and stir until evenly combined. (Hint: Use fire roasted ...

A dish made luscious with a creamy cashew base, perfumed with expensive spices and with a hint of sweetness from caramelised onions, korma is all kinds of delicious. And indulgent to the core. Can you ...

It's a common misconception that eating healthy and also eating vegan means you have sacrifice some of your favourite cheeky takeaways. Well, we're here to tell you that curry night can still go on!

This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. Toward the ...

If you don't want to consume sheer korma because of dairy, here is a dairy-free version of the Eid speciality. It's Eid which means it's time for sheer korma. However, as a growing community of vegan ...

Navratan Korma is believed to be named after the nine courtiers of King Akbar of the Mughal dynasty and one taste of this sweet and decadent curry will transport you to a different era altogether.

Heat oil in pan, add onion and chicken and saute for 5 mins. Add spices and cook for 2 minutes until fragrant. Add coconut milk and bring to boil. Add tomato paste, almond meal, mushrooms and 1cup of ...

1. Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6). 2. Cube 1 aubergine and 1 butternut squash. Add to a baking tray. Drizzle with olive oil, season with salt and pepper and place in the ...