Bite-sized carrots with the perfect combination of sweet and spicy flavors. The curry powder makes these Easy Roasted Carrots ...

Add the curry and braise the roast. Break up 1 (8-ounce) box of Japanese curry mix and stir it into the broth until it's ...

After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel Jacobson roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce. Melissa Rubel Jacobson crafted ...

Preheat the oven to 425˚F. Toss the carrots, garlic, red onion, olive oil, 1 teaspoon salt and ½ teaspoon pepper in a 12-inch cast-iron skillet. Stir together the butter, curry powder, lemon zest and ...

Note: The more colorful the root vegetables — a pink turnip, yellow carrot, parsnip and golden and red beets, for example — the more beautiful the resulting dish. 1 1/2 cups black lentils, rinsed 2 ...