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

This 30-minute vegan dinner boasts five stars and over 10,000 reviews: “This recipe is WOW!,” one reader wrote.

Now that cold weather is setting in, I crave cozy comfort foods to warm me up yet are easy to make. And a big bowl of hearty ...

Coconut is a magical ingredient that transforms dishes in many cuisines globally, and Africa holds a special place. From ...

Once the vegetables are tender, tip everything from the roasting tin into a food processor and blend with the coconut milk until ... water if needed to thin the soup. To make the tarka, heat ...

Fry for 1 minute then pour in the coconut milk and 1 litre/1¾ pints water. Stir in the lentils, sweet potato and pepper, bring to the boil and then reduce the heat to a gentle simmer. Cover the ...

Finish the curry with rich and creamy coconut milk and serve it with rice or parathas. The whole pot comes together in less than an hour, making it a great option for a cozy weeknight dinner at home.

Top the Khow Suey with the coriander leaves, spring onion greens, crispy fried onions, garlic, and a sprinkle of crushed ...

So naturally I had to combine the two and deliver the pumpkin spice curry soup of my dreams ... and sub out the sour cream for coconut cream mixed with a spritz of lemon juice.