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This is a crunchy chicken and rice salad with an East Indian influence.
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The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!
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Macaroni potato salad is a Hawaiian plate lunch favorite. Two scoops potato mac for me!
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At her restaurant, Asha Gomez tops a cabbage stir-fry with fresh coconut, a Keralan staple. Home cooks can substitute shredded dried coconut (not sweetened) for the fresh kind; it's easier to find in stores.
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Combine cabbage with warm Indian spices like curry powder and garam masala for a quick and easy vegan side dish.
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Roasted carrots and cauliflower are pureed into a coconut-curry broth, creating a hearty and warming soup.
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Lubia Polo is a one-pot Persian dish with rice, ground beef, green beans, tomato sauce, and curry spices. You will need a nonstick pan so you can invert the dish onto a serving platter and preserve its crisp rice crust--the "tah digh".
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Let the kids dip the shrimp in sweet-and-sour sauce, and make a spicier curry sauce for the adults.
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This delicious and easy curry can be finished in just thirty minutes.
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Get Spicy Fried Chicken Drumettes Recipe from Food Network
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Get Sesame Carrots Recipe from Food Network
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The curry powder mixed into the mayonnaise makes all the difference. You can substitute wild rice instead of white or use a packaged pilaf mix as well. It also molds nicely and mellows in the refrigerator.