Category Archives: India

easy weeknight vegetables in curry sauce

. Asia, India, stews & chilis . , , ,

There’s no need to serve an uninspired meal after a long day at work. This dish is super fast, and the tasty sauce easily rivals one from your local ethnic family restaurant. The bonus of eating at home: You get to personalize it with your favorite veggies. We included more ingredient ideas below the recipe.

vegetables in curry sauce
Rice or udon noodles

1 14-oz. can coconut milk
1/2 teaspoon each: salt, turmeric, garam masala, cumin, and paprika

2 Tbs. canola oil
1 medium sweet onion, chopped
2 garlic cloves, minced
6 baby Portobello mushrooms, sliced
1 small zucchini, chopped
16-oz. frozen stir-fry vegetable blend (ours included edamame, carrots, mushrooms, bamboo shoots), thawed
14-oz. can baby corn
Fresh cilantro, chopped

1. Start preparing rice or udon noodles according to package directions. While the water boils or the rice cooker heats up, prepare the veggies.

2. In a small pot, combine coconut milk and salt, turmeric, garam masala, cumin, and paprika. Heat on low while veggies cook, stirring occasionally.

3. Heat the canola oil in a large pan or wok. Sauté onion and garlic until translucent. Add mushrooms and zucchini; cook for 3 minutes or so. Add thawed frozen vegetables and canned vegetables at the end; cook until heated through.

4. Serve veggies over cooked rice or noodles, and spoon curry sauce over the top. Garnish with a sprinkling of chopped fresh cilantro leaves.

More ingredient ideas: Sliced kale ribbons, a handful of fresh spinach, tofu or tempeh cubes, canned water chestnuts or straw mushrooms, bell peppers, broccoli, diced chili peppers, fresh ginger, tomato

spiced dal (lentil stew)

. India, stews & chilis .

There are myriad varieties of dal, many of which include lentils. The spices used in this dish can vary quite a bit and can include curry powder, garam masala, or even tamarind or mango. Dal is served often in Indian households (sometimes more than once a day).

Lentils are packed with fiber, complex carbohydrates, magnesium, folic acid, and iron, but they’re low in calories and fat. Lentils are high in protein – just add grains, nuts or seeds to your meal for a complete protein.

1 12-oz. package dried lentils, rinsed and drained
1 tsp. minced ginger
1/2 tsp. salt
3-4 Tbs. olive oil
1/2 large yellow onion, chopped fine
1 tsp. chili powder
Pinch of ground cloves
Dash of pepper
1/4 cup chopped fresh cilantro

1. Place lentils and ginger in large cookpot, cover with water, and bring to a boil. Reduce heat and simmer for 35 to 45 minutes until lentils are tender. Add salt.

2. In a separate pan, heat oil and sautè onions over medium heat until they start to brown (about 12-15 minutes). Reduce heat; add chili powder, cloves, and pepper; stir until combined.

3. Add onion mix to lentils in the cookpot and stir. Serve over a bed of rice and sprinkle with cilantro. You may want to add a dollop of vegan sour cream.

indian potato cauliflower curry

. entrees, India . ,

We love the complex spice blends of Indian food. This recipe captures the flavors we love so much without requiring long hours in the kitchen. In fact, it’s fast enough for a weeknight meal.

1/4 cup olive oil
1 cauliflower head, cut into florets
3 medium russet potatoes, peeled and diced

1 Tbs. olive oil
1 tsp. cumin seeds
4 cloves
1/2 tsp. cardamom, ground
2 bay leaves
1 tsp. asofoetida
1 Tbs. ginger, minced
1 tsp. coriander seeds
1 tsp. crushed red pepper flakes
1/2 tsp. turmeric

1 14-ounce can tomato sauce
1 cup frozen green peas, thawed, or fresh

1 Tbs. cilantro, chopped for garnish

1. In a large cookpot, sautè cauliflower and potatoes in oil on low heat for 8 to 10 minutes, adding more oil if necessary. Remove from heat and cover.

2. Heat 1 tablespoon of olive oil in a small saucepan. Sautè all spices over medium heat for 2 to 3 minutes. Add tomato sauce and peas, and blend well. Add to cauliflower and potatoes and stir. Remove bay leaves and sprinkle with cilantro just before serving.

kofta balls

. entrees, India . , , , , , ,

Ruth and Sue slaved over a hot stove to perfect this labor-intensive recipe. (Yes, it takes a while, but it’s worth it. Even the leftovers are delicious!) Feel free to substitute 1 cup sliced carrots for the yam or the cauliflower. Too much kofta ball batter? You can use the leftover batter for soup, along with the cooking liquid from the vegetables. You’ll find the chickpea (gram) flour, garam masala, and asafetida at an Indian grocery store or well-stocked supermarket.

tomato sauce:
2 15-ounce cans diced tomatoes
1 6-ounce can tomato paste
1 cup water
2 tsp. garam masala
1/2 tsp. asafetida

Place all ingredients in large saucepan over medium heat. Stir well. Keep warm until kofta balls are ready.

kofta balls:
1 small yam, peeled and chopped
2 medium white potatoes, peeled and chopped
1 cup cauliflower
1 14-ounce can vegetable broth
1 14-ounce can green peas
1 cup chickpea (gram) flour
1/4 tsp. baking powder
2 tsp. garam masala
1 tsp. fresh ginger, minced
1/2 tsp. salt
Dash of pepper
Olive oil for frying

1. Place yam, potatoes, and cauliflower in a large cookpot with vegetable broth. Add water to cover; bring to a boil. Reduce heat and simmer for 1 hour.

2. Drain vegetables, saving water for tomorrow’s soup. Add peas and mash until well blended. Add flour, baking powder, and spices, and stir to combine.

3. Drop golf-ball size lumps into a few tablespoons of olive oil and fry until brown, about 3 minutes per side. (Partially cover the pan to reduce the mess.) Place cooked kofta balls into tomato sauce; mix gently.

4. Serve over rice or fresh linguini.

spicy red lentil soup

. India, soups . , , ,

If you enjoy Indian food, you’ll love this spicy red lentil soup. We’ve replaced the yogurt that is traditionally used in Indian cuisine with Tofutti Better Than Sour Cream. Delicious! Look for lentils in the bulk foods section of your natural foods store.

1 cup dried red lentils
5 cups vegetable stock
3 Tbs. Tofutti’s Better Than Sour Cream
1 1/2 tsp. curry powder
1 tsp. fresh ginger, minced
1 tsp. cumin
1/2 tsp. salt

Diced red bell pepper for garnish

1. Stir lentils and vegetable stock together in a soup pot; bring to a boil and reduce heat. Cook until lentils are tender (about 25 minutes).

2. Combine about 2 cups of lentils and broth with Tofutti Better Than Sour Cream in a blender. Process until smooth. Return to soup pot and combine with remaining ingredients. Cook until heated through. Serve with a garnish of diced red bell peppers.

mango dessert topping

. Asia, dessert, India, sauces .

If you’re fortunate enough to have an Asian market nearby, check the produce section for good deals on large quantities of mangoes. Serve this tasty topping over your favorite frozen vanilla soy or rice dessert.

2/3 cup sugar
1/2 cup water
3 Tbs. vegan margarine
12 cups sliced mangos (about 8 large mangoes)

In a large saucepan over medium heat, combine sugar and water and cook until sugar dissolves, stirring occasionally. Add margarine; stir until blended. Add sliced mangoes and continue cooking, stirring occasionally, until mangoes are tender and turn a caramel color. Serve over your favorite frozen dessert.

raw indian red curry salad

. India, salads . , ,

Thanks to Suresh Chandra and Kapil Sharma for this salad recipe. Sharma says that his mother makes a similar salad all the time in India. The flavor combination of ginger, onion, curry, and lemon makes this a tantalizing salad!

Romaine lettuce
1 medium white or red onion
4 Roma tomatoes
1 large piece of fresh ginger
Red Indian curry powder
2 lemons

1. Arrange this salad on a large plate or several small plates instead of mixing in a bowl. Place a layer of lettuce on the plate. Slice the onion in circles (not quarters). Slice the tomatoes in circles. Place a layer of the onion circles on the bed of lettuce. Place a layer of tomatoes on the layer of onions.

2. Cut the fresh ginger in 1/4″ matchsticks. On each tomato, arrange 3 strips of ginger like spokes on a wheel connecting at the center of the tomato. Garnish other strips of ginger creatively on the salad.

3. Cut the lemons in half. Set aside one half to squeeze on the salad. Place the open faces of the other three lemon halves flat on the cutting board. Cut into 1/16 sections, then cut the sections into small pieces. Arrange the lemon pieces on the salad.

4. Sprinkle the red curry powder over the entire salad. Squeeze the fresh lemon half over the top to allow the curry powder to seep into the vegetables. Enjoy!

chai tea

. drinks, India .

Nothing warms you up on a cold winter day like this spicy Indian tea. Thanks to Rebecca Valencia for this recipe!

1 green cardamom pod
1 clove
1 cinnamon stick
1/4″ ginger root, peeled and sliced thin
2 bay leaves
1 – 2 cups water
2 Tbs. Darjeeling tea
2-3 Tbs. agave nectar or sugar (to taste)
1 1/2 cups of your favorite non-dairy milk

Place first 6 ingredients in a medium pot. Bring to a boil. Reduce heat and simmer 5 minutes. Add Darjeeling tea, sweetener, and soy milk or rice milk. Serve hot (or iced in the summer!).