For curries that take a lot of time to cook, allowing flavors to meld together fully, turn to one of these two tough cuts of ...

Curry paste is a great foundation for curries, but you can also use up that jar in stir-fries, soups and more.

Soak tamarind in warm water, extract juice, discard pulp. Boil chopped vegetables in tamarind water until tender. Grind coconut, cumin, and chilies into a smooth paste. Mix sambar powder, salt, and ...

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Mix the Vegetables In a large bowl, combine the cooked noodles with grated carrots, chopped bell peppers, peas, and onions. If using hard-boiled eggs, add them at this stage. Combine Everything Pour ...