For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant ...

Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan ...

For the curry: Heat the oil in a large pot over medium-high heat until hot. Reduce the heat to medium. Add the curry powder and cook, stirring constantly so the powder doesn’t burn, until the ...

Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls. Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins.

Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and ...

Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the ...

Nutritional Analysis Per Serving Serving Size 1 of 2 servings Calories 133 Total Fat 5 g Saturated Fat 1 g Carbohydrates 23 g Dietary Fiber 9 g Sugar 1 g Protein