No need for Indian takeout or packaged frozen curry dinners — we’re showing you how to make your own. Simply mix together the sauce ingredients with the chicken and freeze until ready to use. Then dump the contents into the Instant Pot for an easy dinner, with no mess and no fuss.
This recipe features black rice – a good source of fiber and antioxidants – and more veggies than the fried rice you’ll find in a takeout container. Cooking can dampen the benefits of probiotics, so a bit of uncooked kimchi is added as a boost just before serving.
A fun twist on a childhood favorite, these biscuits are so nutrient-dense, you can eat them anytime of day. Enjoy them as a midday snack or as a sweet take on a breakfast sandwich.
This Asian-inspired recipe uses boneless chicken breasts, but boneless chicken thighs work just as well. If you want to give the dish a spicy spin, add one serrano hot pepper to the mixture before freezing; cook the pepper in the sauce then remove and discard it before serving.
Also called pitaya, dragon fruit is a dramatic-looking tropical fruit is rich in vitamin C, iron and red pigments called betacyanins, which help protect the heart from damage.
For this recipe, we love the flavor of vadouvan, a mild French-style curry powder that usually contains shallots and garlic. To save cook time, serve over quinoa instead of rice.
Pan-seared tofu pairs beautifully with fresh veggies and teriyaki-style noodles in this quick takeout fake-out.
This hearty bowl is a staff favorite – we just love the pairing of the sweet and tangy raspberry sauce over savory chicken and crunchy vegetables.