Curry-Banana Coconut Coffee Cake
Curry-Banana Coconut Coffee Cake
To toast the unsweetened coconut, spread it in a thin layer on a baking sheet and bake for about 10 minutes at 350F, stirring every few minutes to ensure even browning. Cool and freeze any unused coconut for later use.
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The first thing you’ll need to make paratha is the right kind of flour. Often referred to as “duram atta,” it’s a combination of stone-ground wheat and regular flour that’s perfect for roti, chapatti and parathas. The brand I use is Golden Temple. Once you have the flour, you’re set.
Read more about this recipe at VeganYumYum.
Jan and Michael Stern's Chili Nation cookbook inspired me to create this really delicious and unusual chili made with pork loin, kidney beans and a heady mix of spices.
Read more about this recipe at Coconut & Lime.
Flavored with garlic and orange juice, these curried lentils can be served with rice or used to make lentil soup.
This recipe is part of Andrew Schloss's Sunday Dinners.
These toasted almonds flavored with cardamom and cayenne pepper can be used to make vegetable bisteeya or eaten as a snack.
This recipe is part of Andrew Schloss's Sunday Dinners.
