Vegetable recipe collection

Flaked tuna and tender asparagus arranged on crisp lettuce, draped with creamy curry dressing and topped with sliced hard-cooked eggs. This elegant plated salad takes just 10 minutes to prep.

Curried turkey salad with papaya, kiwi, toasted almonds, and a warm chutney-yogurt dressing served in crispy tortilla bowls over fresh spinach.

Curried vegetable stew with chickpeas, potatoes, cauliflower, carrots, and peas in a tomato-spiced broth. A vegan one-pot curry with ginger, turmeric, cumin, and cinnamon served over rice.

Oil-free curried vegetables cooked in a non-stick pot with apple juice, curry powder, onions, and garlic. A quick vegan weeknight side dish ready in 20 minutes.

Curried Waldorf salad reworks the classic with yogurt, a whisper of curry powder, orange segments, crunchy toasted walnuts, and golden raisins. A lighter take on the retro lunch staple.

Creamy curried zucchini soup blended smooth with no cream needed. Curry powder and cinnamon spice up five cups of zucchini into a velvety, low-calorie soup.

Curry buttered popcorn tossed with golden raisins and fresh diced apple. A sweet, savory, and warmly spiced snack ready in 10 minutes flat.

Chilled cucumber soup blended with chicken broth, milk, lemon juice, and a hint of curry. Cold summer soup garnished with chives and crisp cucumber slices.

Retro curry-style ground beef skillet with tomatoes, apple, raisins, coconut, and chutney cooked with rice in one pot. A mild, sweet-savory Indian-inspired weeknight dinner.

Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.

Curry lobster risotto: arborio rice cooked the classic risotto way with West Indian curry powder, ginger, and shallots, finished with sweet papaya, mango, banana, and chunks of cooked lobster.

Vegan curry marinade with safflower oil, white wine, lemon juice, and shallots. Brush it on grilled eggplant and potatoes or use it to marinate cubed tempeh for bold, spiced flavor.

A 30-minute curry rice bowl with spinach, black beans, and tomatoes. Naturally vegetarian, high-fiber, and built almost entirely from pantry staples and the freezer.

Red lentil soup with crushed tomatoes, cumin, coriander, turmeric, and a tadka of popping mustard seeds. Vegan, high-fiber Indian dal broth with warming spice.

Cuscusu is a Sicilian shellfish and couscous soup with mussels, clams, shrimp, and scallops in a saffron-tomato broth. Steamed couscous served in bowls with a rich seafood stew ladled over.

Quick beef stew uses canned vegetables and pre-cooked beef cubes warmed in beef gravy with onion and bay in the microwave. Ready in 15 minutes for a budget-friendly weeknight dinner.