Shrimp in Kadhi (Shrimp in Yogurt Curry)

Shrimp Curry and Rice with vegetables, garlic, and ginger is the ultimate weeknight dinner recipe. It comes together entirely in the GH Everyday Pan!

The base for this stew is a simply spiced, South Asian–style preparation of kaddu, or squash, seasoned with ginger, garlic, cumin, chile powder and garam masala. In this recipe, the addition of coconut milk, kale and shrimp leads to a complex, flavorful and hefty meal. The sweetness of the coconut milk provides a counterbalance to the heavily spiced squash, while greens add a touch of bitterness. To save on prep time, you can use 6 cups of store-bought precut squash instead of peeling and chopping your own. For a vegetarian version of this dish, you can simply skip the shrimp.

Thicker than other Thai curries, massaman curry is rich with coconut milk, peanuts and warm seasonings like red curry paste, cardamom, coriander, cumin and cinnamon —  flavors that reflect the dish’s Central and South Asian influences. You can buy premade massaman curry paste at Thai markets and online, but it’s easy to make from scratch, starting with store-bought red curry paste and adding toasted and ground spices. (Don’t shake the can of coconut milk before opening, so you can use the thick cream on top to fry the curry paste.) This version calls for boneless chicken thighs, but feel free to substitute beef, shrimp or tofu as you wish. Finally, it’s important to make sure the flavors — salty (fish sauce), sweet (sugar) and sour (tamarind)  — are balanced, so towards the end of cooking, taste and tweak as needed. Serve alongside a pile of fluffy jasmine rice.

The flavors of shawarma come alive in this plant-based spin featuring crispy shaved spiced tofu, sumac pickled onions, lemony tahini and fresh vegetables. Super-firm tofu is ideal as it doesn’t require pressing and is sturdy enough to withstand being thinly sliced. Tossing the tofu with soy sauce, an admittedly unusual ingredient in shawarma, imbues it with a deep savoriness, and when the tofu is pan-fried, it gets remarkably crisp-chewy. Cooking in batches ensures maximal crispness, but doesn’t require much babysitting, so that time can be spent whipping up the tahini sauce and prepping the vegetables. Cucumbers and cherry tomatoes offer a mix of crunch and sweetness, but you can use whatever you have on hand. Scoop leftovers into pita pockets for lunch. (Watch Nisha make this recipe on YouTube.) 

An easy, vegetarian chickpea curry that comes together in 30 minutes, made with canned chickpeas, coconut milk, diced tomatoes, and curry powder.

Get Shrimp Coconut Curry Recipe from Food Network

Marinated shrimp with turmeric rice is packed with healthy vegetables and loads of flavor.

Chickpea curry is basically magic - you toss the right stuff in a pot, and somehow end up with a meal that makes you feel like a magician in the kitchen.