Cashew, Coconut, and Pumpkin Curry – a very tasty Halloween-time treat, and it’s vegan, too! My husband was dismayed that there was no meat in it (somehow he believed right up until the last moment that this dish had “chicken” in the title), but he liked it even more than I did. This was easy to make, very filling, and tasted even better as leftovers.
Mango-Ginger-Curry Soup – The tastiest soup in the world, but absolutely take out the shrimp in this recipe. I made a double batch (sans shrimp) for a party and put it in little shooter cups like they do with gazpacho. It was a hit, and I had to explain the recipe over and over. I use the coarse Madras curry blend from Williams-Sonoma for it because it has a sweet, tangy taste.