It was 100°F (38°C) when I made this mildly spicy, hearty dish in a futile effort to summon Autumn 😂. Yes, it’s probably better suited for Fall, but it has an amazing flavor and is nutritious, too! I didn’t think my young daughter would like it, but she did!The ingredient list looks a little long, but don’t let that deter you. The prep is fairly easy and it comes together quickly once you have the ingredients ready. This recipe is definitely going into my regular rotation.Note: You can make this dish vegetarian by omitting the chicken and adding another can of chickpeas.This recipe was modified from “The Real Food Dieticians.”#GlobalApron - Week 24. Chickpeas and Tomatoes#Dinner #Savory #Meat #Dairy-Free #Vegetables

This is a family favorite. My mother used to make it on special occasions but her recipe was lost. My wife makes it with different ingredients but the curry comes out exactly the same. You can substitute the meat with turkey or shrimp or omit the meat for vegan.

I combined the leftovers I had in the fridge and it was delicious!The curry powder is just used for fragrance, so if you want to add spice add a red chili pepper. For 2 servings. Recipe by Orange Day

I love Thai cuisine! I could eat it every day. I often play around with curry pastes & dry curry spices in my cooking. In this recipe, I added peanut powder for added protein.

This dish features tender white fish simmered in a creamy coconut curry sauce, complemented by sweet carrots and fresh spinach. Served over fluffy rice, it’s a comforting and flavorful meal that’s both satisfying and nourishing.

An easy main meal.I really like the curries with coconut milk, plus this just used regular old yellow curry powder (English curry I believe). I used some left over rice, and it's more wait for it to cook, than real work. Heat level is adjustable to your preference. Plus you can use other proteins like shrimp or tofu if you desire. Just adjust the cooking times for what you use. Just so you know, the pictures, I'm making a half recipe.As I made this, it wasn't really what I would consider spicy. The wife didn't complain, and had 2 helpings, unusual for her.

Serve with rice or roti prata

I found this sensational curry around the time I was getting tired of green curry and red curry.It may take a bit of effort, but it tastes better if you deep-fry the potatoes.The secret to making aromatic curry is to sauté the coconut cream slowly until it separates and the oil comes out. Please be noted that if you stir it roughly, the oil will not come out! Recipe by THANYAPORN

This is a very delicious curry! The potatoes become so creamy, and the chicken is very moist and delicious!

I absolutely love curry.I love chickpea curry too, and have tried various curry recipes.I came up with this original recipe by using various delicious ideas from different chefs. The combination of spices is pretty random.This recipe is actually quite easy to follow!Add the spices with periodic taste-tests.I think the key to making this curry delicious is to use different kinds of curry powder. That's why I gave a wide range to the amount of curry powder to add.Adding spices while tasting your dish is so much fun! Recipe by Senchiko

Approx 380 Calories per serve (Approx 40gms Carbs, 25gms Fat, 10gms Protein)Serve with Cauliflower Rice