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

As the air cools and leaves begin to change, there’s nothing quite like a warm, flavorful bowl of soup to bring comfort ...

Place the ginger, garlic, chilli, onions and vegetable oil in a food processor ... pour half of the mixture into a large bowl. Pour the coconut milk and stock into the remaining half in the ...

Look out for brands that use only 100% pure coconut. Keep in a cool, dark place away from heat. Once opened, keep refrigerated and use up quickly otherwise it may become rancid or mouldy.

curry powder, soy sauce and sugar in a large bowl. Add roughly half of the stock and whisk until the peanut butter dissolves – leaving just the nutty pieces. Whisk in the coconut milk until well ...

Served on a bed of rice, this Caldine veg curry is made with lady finger and flavored with coconut, cumin, coriander and turmeric. Pour some oil in a frying pan and allow it to heat. Add onions to the ...

Healthline explains, “Vegetable- and broth-based soups may provide plenty of nutrients such as vitamins, minerals, and fiber ...

Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste. 2. Heat oil, add the onions and the curry leaves and stir fry, till the onions are light brown. 3. Add tomatoes and stir ...

Grab a bowl of these fall soups, like apple-parsnip and turkey-wild rice soup, which are lower in calories and high in fiber ...

Get a tasty serving of fall veggies with these highly-rated vegetarian dinner recipes, like garlic butter cauliflower steaks ...

Offering an experience based on the diagnostics and therapy of gastroenterologist Franz Xaver Mayr, people from across the ...