Roasted Cauliflower in Coconut Tomato Sauce

 Ingredients:

1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon coriander
1/4 teaspoon cinnamon
1/4 teaspoon fenugreek
1/4 teaspoon fennel, crushed
1 head cauliflower, chopped
coconut oil
salt, to taste
2 shallots, chopped
2 inches ginger, minced
3 cloves garlic, minced
2 tomatoes, chopped
1/2 cup red lentils
passata
vegetable stock
1 cup coconut milk
juice of 1 large lime
cilantro, chopped
nigella seeds

Toss cauliflower with half the spice blend and the oil and roast. Set aside.

Cook shallots, ginger, and garlic in oil followed by the rest of the spice. Stir in the tomatoes. When they begin to wilt, add the lentils, passata and stock. Cook until lentils are soft.

Optionally, puree the mixture in a blender with the coconut milk and return to pan. Stir in the cauliflower and lime juice. Garnish with cilantro and nigella seeds.

Serve with roti or basmati rice.

Bhindi Masala

 Ingredients:

1 tablespoon oil
3 cups okra, cut into 1 inch pieces
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 onion, chopped
2 cloves garlic, minced
1 green chili, seeded and minced
1/2 tablespoon ginger, minced
1 teaspoon coriander
1/2 teaspoon turmeric
1 teaspoon chili pepper
1 teaspoon garam masala
3 tomatoes, chopped
1 cup passata
1 teaspoon amchoor
salt, to taste
cilantro, chopped

Fry the okra in the oil and remove from pan. Add more oil and cook the mustard and cumin seeds. When they pop, add the onion, garlic, and chili and cook until onion is translucent. Add the spices and stir until aromatic. Add the tomatoes and okra and bring to a simmer. When okra is tender, add the amchoor and salt.

Serve with basmati rice or roti and garnish with the cilantro.

Zucchini Koftas in Coconut Tomato Sauce

 Ingredients:

1 medium potato, diced
1 large zucchini, grated
2 green onions, chopped
1/4 cup cilantro, chopped
3 tablespoons chickpea flour
2 tablespoons rice flour
2 teaspoons egg replacer
2 green chilies, minced
1/4 teaspoon cumin
1 tablespoon garam masama
salt and pepper, to taste

1 tablespoon coconut oil
1/2 small onion, chopped
1 bay leaf
1 cinnamon stick
2 cloves garlic, minced
1/2 inch ginger, minced
1/4 teaspoon turmeric
1 teaspoon chili powder
2 teaspoons coriander
1 teaspoon garam masala
2 tomatoes, diced
1/4 cup tomato sauce
1 can coconut milk
juice of 1 lime
salt, to taste

Boil the potato and mash it. Fold in the zucchini and remaining ingredients. Shape into koftas and allow to cool in the refrigerator for a few hours, before frying.

Meanwhile, Cook onion in the oil and add spices. Stir until aromatic and add the tomatoes and tomato sauce. When the tomatoes start to wilt, add the coconut milk. Cook until mixture simmers. Transfer to a blender and blend until smooth. Return to skillet and add the zucchini koftas, lime juice, and salt. Alow to sit 10 minutes before serving.

Serve with cumin basmati rice or naan

Coconut Rajma

Ingredients:

1 teaspoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 green chili, seeded and minced
1/4 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
2 tomatoes, chopped
1-1/2 cup kidney beans
1-1/2 cup coconut milk
salt, to taste
2 tablespoons cilantro, chopped


Cook onion, garlic, and green chili in the oil. When tender, add the spices followed by the tomatoes. When tomatoes soften, add beans and coconut milk. Cover and bring to a simmer. Cook until the tomatoes have dissolved and kidney beans are very soft. Season with salt and garnish with cilantro.

Serve with naan or basmati rice.

Black Eyed Pea Curry

Ingredients:

1 cup black eyed peas
1 teaspoon coconut oil
1 onion, roughly chopped
1 green chili, seeded and chopped
2 cloves garlic, roughly chopped
1/2 inch ginger, chopped
1 teaspoon chili powder
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 teaspoon garam masala
1 tomato, chopped
1/2 cup tomato puree
salt, to taste
juice of 1 lime
3 tablespoons cilantro, chopped

Soak the black eyed peas overnight.

In a saucepan, cook the onion, chili pepper, garlic, and ginger in the oil. When the onions have softened add all the spices and stir until aromatic. Stir in the tomato and cook until wilted. Transfer to a blender along with the tomato puree and blend until smooth.

Transfer the black eyed peas to the pan with some water and simmer for 15 minutes. Add the puree and continue to cook until the peas are smooth. Season with salt.  Remove from heat and stir in the lime juice and cilantro.

Serve with basmati rice, naan, or millet.

Malabar Curry

Ingredients:

1 teaspoon coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon black mustard seeds
25 curry leaves
1/2 teaspoon fenugreek seed
1/2 teaspoon turmeric
2 teaspoons chili powder
1 teaspoons coriander
1 tomato, diced
2/3 cup tomato puree
2/3 cup flat green beans, cut into 1 inch pieces
1/4 cup tamarind
1 cup coconut milk
1/2 cauliflower florets
2 teaspoons sugar
1 cup chickpeas
1 bunch baby spinach
salt, to taste
1/4 cup toasted cashews
2 tablespoons cilantro, chopped

Cook the onion and garlic in the coconut oil. Add the mustard seeds. When they begin to pop, add the remaining spices. Stir in the tomato and when it begins to soften, stir in the puree, a bit of water, and the beans. Simmer for about 10 minutes and add the tamarind, coconut milk, cauliflower, and sugar. Cook until the beans are tender and add the chickpeas and spinach. Season with salt. Garnish with cashews and cilantro.

Serve with basmati rice.

Lalla Mussa Daal

Ingredients:

1/2 cup black mung beans (can substitute green)
1/4 cup green mung beans
1 indian bay leaf
1 green chili, seeded
1/2 inch ginger
3 cloves garlic
1/2 onion (optional)
1 teaspoon oil
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon fenugreek leaves
3/4 cup tomato puree
1/2 cup coconut milk or cooking cream
2 tablespoons vegan butter
salt, to taste

Soak the beans and simmer with the bay leaf until cooked through. Drain, remove bay leaf, and set aside.

In a blender, puree the chili, ginger, garlic, and onion. Add to the pan with some oil and cook for a few minutes. Add the chili powder and coriander and stir until aromatic. Add the fenugreek leaves, tomato, coconut milk, butter, and salt. Bring to a simmer. Garnish with ginger strips if desired.

Jaipur Vegetables

Ingredients:

1 tablespoon coconut oil
1 potato, cut into 1/2 inch cubes
1 small head of cauliflower, chopped
1 cup green beans, cut into 1/2 inch pieces
1 carrot, diced
1/2 cup peas
2 roma tomatoes, diced
1/2 teaspoon turmeric
1 teaspoon black mustard seeds
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cardamom
1/2 cup cashews, soaked
1 inch ginger
2 cloves garlic
1 green chili, seeded
1/2 onion
1/2 cup tomato puree
salt, to taste
1 tablespoon cilantro, chopped
2 tablespoons roasted cashews, coarsely chopped

Cook the potato and cauliflower in the oil. Add the green beans, carrot, and peas and allow to cook for a few more minutes. Add the tomatoes and allow to cook until mushy, then add the spices.

Meanwhile, puree the cashews, ginger, garlic, chili, and onion with some water in the blender until smooth. Add to the vegetables along with the tomato puree. Season with salt. Cover and simmer until the vegetables are tender.

Garnish with cashews and cilantro and serve with basmati rice.

Saag

Ingredients:

1 tablespoon oil
1 onion, roughly chopped
1 red chili, seeds removed and roughly chopped
3 cloves ginger, sliced
1 inch ginger, sliced
a pinch of clove
1/4 teaspoon cinnamon
a pinch of cardamom
2 teaspoons coriander
1 teaspoon cumin
1/2 teaspoon turmeric
1 tablespoon fenugreek
2 tomatoes, roughly chopped
2 cups spinach
2 cups kale, stemmed and roughly chopped
2 cups collard greens, mustard greens, or swiss chard, stemmed and roughly chopped
1/4 cup cashew cream
1/2 teaspoon garam masala
salt, to taste

Cook the onion in the oil and add the pepper, ginger, and garlic. When they are tender, stir in the spices until they are aromatic, then add the tomato. When the tomatoes are softened, add the greens and cook until they are wilted.

Transfer mixture to a blender and add enough water to puree the mixture into a coarse paste.

Return mixture to saucepan and stir in cashew cream and garam masala. Season with salt.

Serve with naan or basmati rice. If desired, garnish with more cream and some fried garlic.

Gatte ki Sabzi

Ingredients:

1 cup chickpea flour
1/4 cup yogurt
1/4 teaspoon chili powder
1/4 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon garam masala
salt
1 teaspoon coconut oil

1 inch ginger
2 cloves garlic
1 onion
3/4 cup cashew cream or yogurt
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon turmeric
1/4 teaspoon garam masala
1/2 teaspoon mango powder
1 teaspoon agave
1 tablespoon fenugreek, chopped
salt, to taste
1 teaspoon lemon juice
2 tablespoons cilantro, chopped

In a bowl, mix chickpea flour, yogurt, chili powder, turmeric, coriander, garam masala, salt, and oil until it comes together. Roll out into two logs and refrigerate for a few minutes. Cut logs into bite sized pieces and boil in some water until they float. Set aside.

Meanwhile, combine ginger, garlic, and onion in a blender until pureed. Cook in some oil for a few minutes and add cumin, coriander, turmeric, garam masala, and mango powder. Add the cream and agave. Bring to simmer and add the chickpea dumplings and fenugreek. Thin with water as needed and season with salt. Remove from heat and stir in the lemon juice. Garnish with cilantro.

Serve with basmati rice, millet, naan, or roti.

Palak Chole

Ingredients:

1 onion
1 green chili
4 cloves garlic
1 inch ginger
2 tablespoons coconut oil
1 teaspoon cumin
3 cardamom pods
1 bay leaf
1 large tomato
1 teaspoon tomato paste
1 tablespoon coriander
1 teaspoon garam masala
1/2 teaspoon turmeric
a pinch cinnamon
2 cups spinach
2 cups chickpeas
1 teaspoon fenugreek
1 clove

Blend onion, chili, garlic, and ginger in a food processor.

Cook cardamom, clove, and bay leaf in the oil. Add onion mixture and cook until golden brown.

Meanwhile puree tomato in the food processor and add to mixture along with tomato paste, coriander, garam masala, turmeric, and cinnamon. Bring to simmer.

Add chickpeas and allow to simmer 15 minutes.

Add spinach and fenugreek. Simmer an additional 15 minutes. Season with salt.

Serve with naan or brown rice and a wedge of lemon.

Spinach and Black Eyed Pea Curry

Ingredients:

1 teaspoon coconut oil
2 red chilies, minced
2 teaspoons coriander
1/2 teaspoon cumin
1/2 teaspoon mustard seeds
1/4 teaspoon black pepper
1/2 teaspoon turmeric
1/2 cup coconut, grated
2 cloves garlic, minced
1/2 onion, chopped
2 tablespoons tamarind
2/3 cup black eyed peas, presoaked
3 cups spinach
salt

Cook red chilies, coriander, cumin, mustard seed,, black pepper, and turmeric in the oil until aromatic. Add the coconut, garlic, and onion. Stir until onions are softened. If desired (for a smoother sauce) puree this mixture with a bit of water and return to the pan. Add tamarind, black eyed peas, and more water. Simmer until beans are tender and add the spinach. Season with salt.

Garnish with fried onion if desired and serve with basmati rice, roti, or naan.

Nawabi Paneer Curry

Ingredients:

1/2 cup fresh coconut, grated
1/4 cup cashews, soaked in water
1 inch cinnamon
2 cardamom pods
2 cloves
1 teaspoon cumin
3 green chiles
2 cups paneer, cut into triangles
2 teaspoons mustard oil
1 cup peas
1 red bell pepper, diced
1 onion, finely chopped
1/2 bunch cilantro
2 cloves garlic, minced
1/2 inch ginger, minced
2 bay leaves
1/2 teaspoon turmeric
2 cups coconut milk
salt, to taste

Combine grated coconut, cashews, cinnamon, cardamom, cloves, cumin, and chili peppers in a blender and puree until smooth. Set aside.

Shallow fry the paneer pieces in the mustard oil until golden brown on both sides. Set aside.

In a saucepan, cook the onions in some coconut oil. Add red bell pepper, ginger, garlic, and bay leaves then the cashew paste and turmeric.

Reduce heat and add the coconut milk. Bring to a simmer and add peas, cilantro, paneer, and salt. Simmer 10 minutes.

Serve with naan or basmati rice.

Kidney Bean Masala

Ingredients:

2 cups kidney beans
1 onion, chopped
1 teaspoon oil
2 tomatoes, chopped
1/2 teaspoon cumin
1/2 teaspoon gram masala
1 teaspoon ginger
2 cloves garlic
2 green chilies
1/2 teaspoon chili powder
3 teaspoons coriander
1/2 teaspoon turmeric
1 inch cinnamon
1 pinch clove
2 cardamom pods
5 peppercorns
10 cashews
1 teaspoon poppy seeds
salt
2 tablespoons cilantro, minced

Cook onion in the oil. Add the tomato and cook until they are soft. Add the cumin.

Meanwhile, grind together all the remaining seasonings with the poppy and cashew, adding water as needed to obtain smooth paste.

Add spice mix to the onion mixture and bring to simmer. Add the kidney beans, partially mashing them. Add tomato puree or vegetable stock to thin the sauce. Add salt to taste and season with cilantro.

Serve with millet, basmati rice, naan, or roti.

Daal Makhani

Ingredients:

1 cup brown lentils
1/4 cup kidney beans
salt and pepper, to taste
1 tablespoon coconut oil
1 tablespoon cumin seeds
4 cardamom pods
1 cinnamon stick, broken
4 bay leaves
4 cloves
1-1/2 tablespoons ginger, minced
3 cloves garlic, minced
1 teaspoon turmeric
pinch cayenne pepper
1 cup tomato puree
1 tablespoon chili powder
2 tablespoons coriander
2 tablespoons butter
2 tablespoons fenugreek leaves
3 tablespoons cream

Soak lentils and kidney beans overnight and simmer until tender. Reserve cooking liquid.

Cook cumin, cardamom, cinnamon, bay leaves, and cloves in the oil.

Add ginger, garlic, turmeric, and cayenne pepper.

Stir in tomato, chili powder, and coriander. Bring to simmer.

Add lentils and kidney beans with some of the reserved liquid. Bring to simmer and add butter, fenugreek, and cream. Remove from heat.

Serve with basmati brown rice or millet and yogurt.

Palak Paneer

Ingredients:

4 bunches spinach
1 onion, chopped
2 cloves garlic
1 teaspoon ginger
1 teaspoon chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin
1 bay leaf
1/2 teaspoon turmeric
1/4 cup fenugreek
1 serrano chili, seeded
1 teaspoon garam masala
2 teaspoons coconut oil
2 tomatoes, finely chopped
1 cup half and half
yogurt
10 ounces paneer, cut into cubes
salt, to taste
lemon wedges

Blanch the spinach for 1 minute and place on ice. Drain the spinach and add to a food processor with ginger, garlic, and serrano pepper. Puree the mixture and set aside.

Heat the oil and add cumin and bay leaf. Add the onions and cook until golden, then add tomatoes. When the tomato softens, stir in turmeric, chili powder, and coriander and cook until aromatic.

Reduce heat and stir in fenugreek, spinach, and garam masala. Remove bay leaf.

Add paneer, half and half, and enough yogurt to reach desired thickness.

Serve with naan or basmati rice and lemon wedges

Cauliflower and Yellow Lentil Curry

Ingredients:

1 cup red lentils or yellow split peas

1 small onion, finely chopped

3 cloves garlic, minced

2 tablespoons ginger, minced

1 tablespoon coconut oil

1 teaspoon turmeric

2 tablespoons curry powder
1/4 cup red curry paste

hot pepper sauce, to taste

3 cups vegetable stock

water

1 head cauliflower, cut into bite sized pieces

salt, to taste

8 dried apricots, sliced

3 tablespoons cilantro, chopped

Soak lentils or split peas in some water for an hour.

Saute onion, garlic, and ginger in the oil until the onion is soft. Add turmeric, curry powder, curry paste, and hot pepper sauce and stir until fragrant.

Add the lentils and vegetable stock and enough water to cover the mixture by about an inch. Allow the lentils to cook for about 20 minutes, adding water as needed if the mixture begins to dry. 10 minutes before removing from heat, add the cauliflower. Cook until tender-crisp. Add salt and more hot pepper sauce if desired. 

Serve curry with basmati rice or naan and plain yogurt. Garnish with the apricot slices and cilantro. Sprinkle with coconut milk if desired.

Indian Tomato Curry sauce

Ingredients:

2 tablespoons coconut oil
1 teaspoon cinnamon
1-1/2 cardamom
4 cloves
1 teaspoon fennel seeds
1 inch ginger, minced
2 garlic cloves, minced
1 teaspoon turmeric
1 tablespoon coriander
1 teaspoon chili powder
1 roma tomato, pureed
2 roma tomatoes, chopped
coconut yogurt
cilantro, chopped
salt, to taste

Saute onions in the coconut oil until translucent. Add cinnamon, cardamom, cloves, and fennel. Stir for 5 minutes. Add ginger and garlic and cook another 5 minutes. Add turmeric, coriander, and chili powder. Then add the tomatoes. Stir in enough water to make a sauce. Boil then simmer for 20 minutes. Season with salt.

*Serve curry sauce with:
- soy chicken
- cauliflower, chickpeas, and/or potatoes

Garnish with cilantro and serve with a side of yogurt.