This soup is filling enough for my husband, and it’s vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we’ve been hooked ever since. —Cara McDonald, Winter Park, Colorado
A simple rice salad in a café inspired thoughts of adding Indian spices and chutney to this dish. To fire things up, mix in a small amount of hot chili oil, tasting carefully as you go. —Brooke Martin, Greenfield, Minnesota
These quick chicken bites from Carol Dodds in Aurora, Ontario are moist, delicious and boast traditional East Indian flavors of cinnamon, ginger and curry. “I serve this simple dish with rice and veggies for a great meal,” says Carol.
TIP: Warm up your next fall gathering with Carol's Spicy Chicken Tenders for appetizers. Simply double the recipe and serve with fancy party picks.
It's easy to encourage everyone to eat their vegetables when this creamy dip is served alongside. The curry flavor gets stronger the longer this dips stands, so I like to make it in advance. —Priscilla Steffke, Wausau, Wisconsin
Chicken spread with an apricot and lemon sauce is elegant enough for company and a snap to make. I got this recipe in college and have used it to woo my friends and family ever since. It is very healthy as well, so it is something I can add to my regular menu rotation. —Kendra Doss, Kansas City, Missouri
My son loves anything with coconut milk, so I always keep some on hand for weeknight meals like this one. For a milder version, I like to use red or yellow curry paste instead of green. —Marie Parker, Milwaukee, Wisconsin
When the weather starts to turn cold, I like to add something warm and spicy to my tea, like ginger and cardamom. A big thermos of this is just the thing for a long afternoon of raking leaves. —Trisha Kruse, Eagle, Idaho
When there’s not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. Add chicken or tofu to the sheet pan if you like. —Pam Correll, Brockport, Pennsylvania