Curried

Shredded carrots and parsnips are seasoned with curry powder in these no-fuss fritters. You can shallow fry them in avocado oil or bake them. Pair them with a sauce for dipping, if you like.

Serve this sweet and fragrant salad in whole-wheat pita pockets or in lettuce wraps. To keep the cashews crunchy, toss all the ingredients together and add the nuts just before serving.

This creamy curried chicken pot pie is perfect for a rainy day or just when you're craving some comfort food.

A creamy curried sauce is a delicious way to jazz up simple boneless, skinless chicken breasts. You can easily swap out the chicken breasts for boneless, skinless chicken thighs or shrimp, if you prefer. Coconut milk often separates in the can, so be sure to give it a good shake before opening.

In our ultimate energizing lunch or dinner bowl, protein- and fiber-packed spiced lentils are tossed with tender butternut squash and topped with a gorgeous pile of antioxidant-rich kale and bell peppers.

Cooking times can be vary quite a bit depending on your crockpot, so give yourself some extra time, if possible. For a side or snack, you can easily prepare the slow-cooked chickpeas separately (through Step 2) and store them in an airtight container in the refrigerator for up to 5 days, enjoying them alongside other entrées throughout the week.

Roasted plantains and toasted coconut and macadamia nuts top this gloriously fresh tossed salad with creamy yogurt and saucy pineapple vinaigrette.

This flavorful Indian-inspired dish is brimming with sweet, salty, savory and spicy notes. Use full-fat yogurt so that it won’t curdle when added to the hot skillet.