A salad made by pan-frying chickpeas with leeks and a bit of garlic. The creamy dressing is made with plain yogurt and curry powder, and the salad is finished off with plenty of chopped cilantro and chopped red onion.

A simple, last-minute curry recipe - curry powder in coconut milk, deeply toasted cashew nuts, a handful of green beans, two handfuls of tiny cauliflower florets, and a bit of tofu for good measure.

A big, slurpy bowl of whisper-thin spinach noodles draped in a spicy curry and herb broth - inspired by a beautiful box of noodles I picked up in Mill Valley, Ca.

This bean salad recipe salad features pretty heirloom beans along with a few black lentils, splashed with a brightly-flavored ginger-curry vinaigrette.

A variation on my favorite egg salad recipe, this version uses plain yogurt in place of mayo and incorporates curry powder, chopped apples, toasted pecans, and minced chives.

A favorite guacamole recipe. Served with toasted naan bread (or chips!), I've added a couple pinches of cumin and curry powder for to incorporate a slightly unexpected flavor profile.

A deeply dark and impossibly decadent coconut chocolate pudding recipe. Creamy coconut milk base infused it with a whisper of warming spices.

Inspired by a visit to the Maranui Surf Club in Wellington, New Zealand. This chickpea salad recipe combines a big bowl of roasted winter squash, garbanzo beans, cilantro, and red onions with a quick coconut curry dressing.

A great way to use up leftover noodles. These savory noodle cakes make a great lunch and are easily adaptable a hundred different ways.

This Thai-spiced Pumpkin Soup couldn't be easier to make - roasted winter squash, coconut milk, Thai red curry paste, and sea salt come together in a pot of vibrant, rich, flavorful soup. A total crowd pleaser.

Couscous, apples, curry powder, butter, mint, toasted pine nuts and green onions are highlighted in this dynamic, colorful couscous recipe.