Put the tomato purée, butternut squash, onion, carrots, garlic, ginger, curry powder, and beef into the slow cooker ... open the slow cooker and pour in the coconut milk and frozen peas.

Finish the curry with rich and creamy coconut milk and serve it with rice or parathas ... Look for asafoetida at local Indian grocers or online. Leftovers can be stored in an airtight container ...

Put the steak back in the pan and add the coconut milk. Bring to the boil ... To serve, stir the coriander through the curry and serve with the jasmine rice.

Thai-inspired recipe made with carrots, celery, tomatoes, and chickpeas simmering in a creamy curry and coconut milk broth.

Heat coconut oil in a medium pot over medium heat. Add mustard seeds and cook until they crackle, 20 seconds. Add curry leaves and ... Pour in coconut milk and coconut cream, and simmer until ...

Fried plantain add a lovely hint of sweetness to this easy beef ... coconut milk and 200ml/7fl oz water and bring to a simmer. Cook for 15–20 minutes, stirring occasionally until the curry ...

Thai curry is a global favorite, and it’s not hard to see why. Most dishes are creamy, aromatic, spicy, a little sweet, and delicious with plant-based ingredients like tofu and vegetables.

For an Indian curry that packs a serious punch ... Dilute the paste mixture with beef stock and coconut milk and be sure to give the curry enough time (about two hours) to simmer down to a thick sauce ...