Indian Recipes (Most Popular)
Adapted from Bal Arneson's (Cooking Channel's Spice Goddess) Papaya Chicken.
I don't use a lot of whole seeds, so where she calls for cumin and fenugreek seeds I use ground spices. If you like making Indian food, fenugreek is a good investment. If not, sub in some Garam Masala- a spice blend you can make from staples in your pantry.
Also, I like my food with lots of spice flavor. Nothing in this is hot, but if you're not sure about the flavors, go easy on it. You can always add more at the end.
Just grabbed things from my pantry. Play around with the seasonings- if you have curry powder use it!
You can play with the proteins- extra beans for a vegetarian dish. Add more veggies if you have them on hand.
Yummy, light vegan dish. You can add lentils or chickpeas to the mix to bulk up the nutrients. Just add cooked ones to the sauce when it's simmering.
Not my recipe. Found here: http://www.foodandwine.com/recipes/curry-r
oasted-butternut-squash-and-chickpeas<
BR>
I didn't make the sauce, so the ingredients aren't calculated. I used Bolt House Cilantro Avocado.
A low cal lunch sandwich that won't weight you down in the afternoon. I discovered it when I thought I had nothing in the house, but had left-overs from the previous night Indian dinner.
Just a recipe I threw together, so the measurements probably aren't exact, but I don't cook that way, LOL
Adapted from Gluten Free & Vegan Holidays by Jennifer Katzinger, this Fall/Winter chutney is sweet, savoury and packed with flavour from cumin, coriander, cardamom, black pepper, mustard powder, cinnamon, cloves, nutmeg, Chinese 5 spice powder, red pepper flakes, Schezuan peppercorns, garlic and fresh ginger!
Adapted from Gourmet Gifts: 100 Delicious Recipes for Every Occasion to Make Yourself and Wrap with Style by Dinah Corley. These slightly sweet , spicy mixed nuts smell like Heaven while roasting and are perfect for gift giving or to put out as cocktail-party nibbles.
You'll go bonzo over this inexpensive, vegan chickpea and onion stew packed with a tomatoey curry flavour base. The sweetness of the sauteed onions really stands out!
These stuffed peppers are very tasty, colourful and easy to make. Increase or decrease the number of jalapenos according to how hot you want the dish to be!
A split pea curry, delicious with onion, ginger and garlic. The final dish will resemble spicy creamed corn, and will thicken slightly as it cools. Adapted from Ellen's Kitchen. Makes just over 3/4 cup per serving.
This is such a simple base recipe that you can add pretty much anything you had in the fridge to it and it would still taste fabulous! If you don't eat meat you can completely omit it or swap it for pressed extra firm tofu without any further adjusting! Many thanks to Carla of Chocolate Moosey for the idea behind this recipe.
If you've ever taken a whiff of fenugreek seeds right out of the packet, you know they have a bitter-sweet, caramel or maple aroma that translates into their unique flavour. Boiled until soft, sweetened and strained, they become a rich, delicious syrup perfect for your weekend morning pancakes!
Rich coconut milk laces a (more or less) traditional rice pudding that is scented with cardamom, cinnamon and saffron. Dates and raisins add sweet bursts that melt in your mouth.