This soup of yellow split peas, red lentils, carrot, ginger, curry powder, tomato paste, coconut milk, and cilantro feels wholesome and honest, and is a filling dinner served over cooked farro or brown rice.
Chop chicken (grab a rotisserie chicken at the market), grapes, apples, and pineapple. Add shredded carrots, curry powder, and toasted almonds for a truly special chicken salad. Serve on wheat bread, with crackers, or in pita pockets.
This creamy, spicy, vegetarian main dish is easily accomplished on a weeknight. Sauté onions and bell peppers, add garlic, curry, coconut milk, and sliced sweet potatoes, and cook until almost tender. Finish with snow peas and chopped cilantro.
Simmer chicken in a broth flavored with toasted cinnamon, bay leaves, onion and garlic, curry powder, turmeric and cardamom. Add sour cream and ground almonds to the broth and thicken for a delicious sauce.
Yield: 6 servings •
Total time: 1 hour
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Rose Gold Kitchen is a personal recipe collection – the food of my childhood, recipes shared between friends, and the recipes that feed my family today.