This summer squash and tofu curry is a simple, flavorful way to bring fresh vegetables and warm spices together in one dish. Made with tender squash, hearty tofu, kale, and a coconut milk base ...

This quick vegetarian curry from Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks, is a great way to use a CSA’s bounty of eggplant and summer squash. Feel free to change ...

This vegan take on Japanese katsu curry pairs crispy panko-crusted tofu with a ponzu-laced curry, rice and a crunchy slaw.

This vegan Mattar Paneer is a plant-powered twist on the comforting Indian classic. Broiled tofu replaces the paneer for a satisfying, protein-rich meal that’s naturally dairy-free and packed with ...

Savor the cozy richness of South Indian coconut curry in this quick 30-minute noodle bowl with shrimp, enhanced by aromatic spices, tomatoes, and optional mustard seeds and curry leaves for extra ...

This comforting and aromatic vegetarian curry from chef Jes Thomas is enriched with coconut milk and filled with canned chickpeas, potatoes, and caulifower. Tandoori chicken is one of the world's most ...

This stew is inspired by chana masala, a vegetarian Indian dish featuring chickpeas, tomatoes, garlic, chiles and ginger.

Tofu Vindaloo from "Mastering the Art of Vegan Cooking" by Annie and Dan Shannon. Annie and Dan Shannon, Brooklynites who blog at meettheshannons.com, write in their new cookbook, “Mastering the Art ...

Many recipes for Indian curries such as tikka masala and butter chicken call for copious amounts of butter, yogurt and cream to give them a rich, satisfying texture. For a lighter vegetarian ...

Heat the oil in a large nonstick pan over medium-high heat and add the cumin; they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, over medium heat until brown, ...