One Pot

Grilled Zucchini Lasagna with Tomato Pepper Sauce

By currygirlskitchen / August 21, 2018 /

Best Ever Grilled Zucchini Lasagne with Tomato Pepper Sauce!  Talk about a fabulous union of amazing seasonal flavors! Our greatest critic, Poppa Tim, exclaimed “Wow!” Well howdy summer.  You continue to bless us with your abundant bounty of  tomatoes, peppers, and summer squash.  We created this mouth watering farm fresh dish just for you, our…

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Gluten Free Beer Braised Brisket with Fennel & Fig

By currygirlskitchen / March 15, 2018 /

Sweet and oh so savory is our Gluten Free Beer Braised Brisket with Fennel & Fig Jam! After receiving a hefty jar of our neighbors delicious homemade fig jam, score, I started wondering what else could I make with this amazing gift besides slather it all over…my bread of course. Thinking about what to make…

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Winter Vegetable Risotto

By currygirlskitchen / February 8, 2017 /

Winter Vegetable Risotto with Pesto and Wild Mushrooms Ingredients: 6 cups of chicken or vegetable broth 1 ½ cups Arborio rice (DO NOT RINSE) Not to be loud, but really do not rinse. The starch on this rice gives it the creaminess. 2 Tbsp butter or ghee 1 onion finely chopped Salt and pepper ½…

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Manicotti ((Gluten Free))

By currygirlskitchen / December 21, 2016 /

Baked Manicotti (Gluten Free) Ingredients: 1 box Jovial gluten free manicotti 1 15 oz Container of ricotta OR 2 containers of Kite Hill Vegan Ricotta 1 C Mozzarella cheese, grated ½ C Pecorino Romano grated cheese 1 Eggs 4 C Spinach (1 medium box triple washed) 1 Heaping cup shiitake mushrooms, diced ( 4 medium…

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Wild Mushroom Heirloom Tomato Spaghetti Squash Casserole

By currygirlskitchen / December 19, 2016 /

Wild Mushroom, Heirloom Tomato, Spaghetti Squash Casserole Ingredients: 1 medium spaghetti squash, cooked (recipe follows) Olive Oil Heirloom tomato sauce (recipe follows) or your favorite homemade or bottled sauce Wild mushrooms, (recipe follows) 1 small diced zucchini (optional) ¼ – ½ C Pecorino Romano grated cheese 1/4 C Sheep or goat feta, crumbled 1/2 C…

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By currygirlskitchen / September 28, 2016 /

Summer’s Bountiful Ratatouille over Polenta Cakes Serves 4-6 End of summer’s bounty is truly amazing~zucchini summer squashes, tomatoes, peppers, eggplant, onions garlic OY VEY!! Truly a flavor gasim when cooked down! Ingredients: 1 eggplant ( a small globe, Italian, or Japanese) washed and peeled ~ Japanese eggplants don’t need peeling. (2 Cups diced) 1 small…

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welcome to our kitchen! come and stay awhile.

We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


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