Tofu and Vegetable Yellow Coconut Curry

I've been meaning to post this entry for a long time… but I keep forgetting! It’s a delicious vegan dish (when omitting the fish sauce), which I make when we have a meat-less dinner. You really won’t miss the meat in this recipe.

The curry is well flavored and very mild. I’d compare it almost to a korma. The addition of the creaminess from the coconut milk makes this dish ultra-dreamy. Serve this over freshly cooked rice.

Salmon & Bak Choi in a Green Coconut Curry

We eat oily fish about 1-2 times a week. With salmon being so accessible in the Pacific North West, it’s no surprise that it features heavily in our diet. This is one of our favorite salmon dishes.

The curry has the hotness from the spices, which is tamed by the thick and creamy coconut milk. The salmon is poached and the bak choi is lightly blanched, so it’s all pretty healthy. It's a really good week-day dinner.

Sweet Potato & Eggplant Green Coconut Curry

This is one of those vegetarian dinners that are scheduled in once or twice a week for us.

It’s highly nutritious, delicious and simple. The spiciness of the green curry is tamed by the sweetness from the sweet potato (yams) and the creaminess of the coconut milk.

Chicken & Cashew Curry

It’s a shame that Indian food doesn’t photograph well. Then again, Mexican food isn't that photogenic either. It also doesn't help when I shoot a photo when I'm in a rush to eat. You’ll just have to believe me when I say this curry was good!

I never knew that an Indian-style curry could take under 30 minutes and taste so good without tons of ghee. The chicken and mushrooms are coated in a rich, thick, creamy and mildly spiced curry that will work well with plain basmati rice and/or naan bread.

Curried Lentils - Daal

We never had beans/lentils growing up. As a young child, seeing my Indian friends eat daal seemed a little odd to me, it looked like a weird, lumpy yellow mess. It’s funny how our tastes change, because now I could eat daal by the bucket-loads! It’s highly nutritious and darn tasty!

I always thought daal was quite complicated to make, but if you have an hour or two whilst you're in the house, you can whip up a batch really easily. It tastes wholesome, warming and full of spices – a real treat!

Lamb Bhuna

Last year we had an Indian-themed New Year’s Eve dinner. I wanted a nice range of dishes to satiate our craving for Indian food, so I dug through all of my Indian recipe books.