Indian Recipes (Most Popular)
You can prep all the components ahead of time, but don't toss the salad until just before serving. If you do the peanuts will lose their crunch because the cucumbers give off a good amount of water. If you use two chiles and leave the seeds/veins in - this is quite a spicy salad, so feel free to adapt for your tastes. You can just use one chile, and if you're still worried, remove the seeds and veins. It can be made vegan by substituting sunflower oil for the ghee.
I make this pretty frequently in the summer when my garden is relentlessly spewing forth summer squash. Any variety will do, but a mix of green and yellow zucchini is my favorite.
I love Curry! This has it all. Normally you'd find peas and cauliflower in such a dish, but I had broccoli. It was still wonderful. Serve with basmati or wild rice. Yum.
This is an adaptation to the traditional South Indian Korma. I have left out the coconut, sugar, heavy cream, and half the butter. I also chose chicken instead of lamb for a better calorie count. This recipe can be vegetarian by omitting chicken or vegan by substituting in soy milk.
Another of my kitchen sink specialties. The vegetables are just what I had available this evening.
This is from a Pampered Chef cookbook. They have you prepare the couscous mixture and then stuff bell peppers with the mixture. I prefer to eat this in a bowl.
this is a favorite hearty yet sweet way to work in plenty of veggies, and super satisfying and hearty!
This is a family favorite. I serve it as a light soup course before Thanksgiving dinner. Hot and spicy.
