I love spices. India has many great spice recipes. It is very easy and little spicy curry with rice. Kids love to eat with Naan bread. You can enjoy Keema Curry with rice or bread or anything you want.

I tried to make a mild curry for my 3 year old who can't eat spicy food and for my husband who doesn't like tart flavour.Canned tomato sauce (I used Kagome brand's standard sauce) makes the curry a little less tart. Red chili pepper and black pepper are optional, and it will still taste like curry even if you don't put them in. A sprinkle will bring out the flavours, but you can add a little bit more to give it a spicier kick. Recipe by Taguyoshi

Got from Flat Belly Diet just change a little bit to make it my way

I needed to use up some fava beans.Since fritters are too ordinary, I made a curry flavored salty powder to eat with them.Coating the ingredients with tempura powder before adding the water and tempura powder makes them fry crisply. Recipe by tama-sora

So I'm at work winding down the hours when my mom calls. She asks where's the curry chicken I was to make yesterday. I said, "I was gonna make curry CHICK PEAS". She responds, "Curry chick peas? No I want curry chicken." lol. So here I am making some curry chicken. I added some sweet potato and carrots to make it a complete meal and served on a bed of rice.

This dish was one of the first complicated things I'd tried in my kitchen. I've always loved beans and vegetables. Both these come together in a curry that my aunt used to make during the harvest festival that we celebrate in Southern India called Pongal. It's mostly made in rural areas where the first fist-fulls of all the crops grown by a household and the village are used to make a curry which is offered to the Sun God as a thank you for providing life on earth. This curry is eaten with the "first rice" that is slightly overcooked to give it a sticky, gummy consistency. Since this festival always occurs during the month of January, I've always felt that this was an excellent way to start the year, with a little bit of the best of everything, coming together in a harmonious medley that always managed to explode my senses. This recipe is my interpretation of that nostalgic dish that I associate with festivals, family and cold weather. I hope you try it and enjoy it as much as I do.

I wanted to eat a vegetarian Indian curry so I made it myself.If you don't have garam masala, curry powder is fine. Since everyone in my family likes spice, we use 6 teaspoons. The amounts of garlic and ginger are also quite substantial, so adjust to taste. Recipe by Brandy

It is that time of the year where I fast for Maasi Magam which means I don't drink or eat from dawn to dusk - which leaves me with technically one meal a day, and that meal has to be vegetarian.I then researched to see what is best for me to consume and I have settled for Mung Beans. Mung beans, can be a nutritious part of a weight loss diet as it provides protein and fiber, the two satiating nutrients that can help control hunger. I've opted to give it a shot and made a big batch to last me for at least 5 days.

I love trying new things. There is a thousand ways to make this, this is what works for me. I did this w/o ginger because it is a little strong for me.

This is a standard curry dish of India, particularly in the north. When I went home for the holidays and had it, I realized I hadn't posted the recipe here, and since it was tasty, here it is.The curry should have a consistency like in the photo. If too much water boils out, add more.For a spicier taste, add 1/4 teaspoon cayenne pepper or 2 cm worth of sliced red chili pepper. For more on adjusting spiciness, refer to my diary posts from June 2010. For 3 servings. Recipe by Plabar

I really wanted to make curry that would taste great with naan bread.The spice level is determined in Step 6, so adjust to your taste then!You don't need to cover the pan with a lid. Use medium heat when simmering. Recipe by uzukaji

This dish is known as 'Cari Gros Pois' in Mauritius. It's a staple in Mauritian cuisine, typically enjoyed with flatbreads like farata or roti. I’ve simplified the recipe using basic ingredients to make it super budget-friendly and easy to whip up. Give it a try and let me know how it turns out—I’d love to hear your feedback!