Tag Archives: curry

Caramelized Shallots and Super Greens Curry

Super Greens are a blend of leafy green vegetables that are a mix of baby kale, spinach, Swiss chard and turnip greens. What makes this combination of greens so delicious in this curry is that the greens themselves have a distinct flavor of their own making this a very flavorful dish. Lightly browned shallots and spices such as coriander and turmeric add just the right amount of seasoning to turn these greens into a delicious curry perfect to have as a side with chicken or fish, or serve it with naan, rice or chapati.  Continue reading Caramelized Shallots and Super Greens Curry

Spinach and Peas in Curried Cream Broth

A light and delicious soup made with lots of springtime peas and spinach, a lightly spiced soup which can also be had ladled over white rice. This has to be quickest soup-like curry one can make.  Spinach and peas cook so fast and if you want to go the easy route using frozen spinach and peas makes this dish an even quicker dish to make. Just fry up garlic and ginger, add in the spices, vegetables and protein of you choice (I used tofu) and cook everything for a few minutes until the veggies are tender. Then add a touch of cream and serve the dish as a soup or with a steaming bowl of white rice. Quick, easy, delicious and positively healthy this dish is. Give it a try! Continue reading Spinach and Peas in Curried Cream Broth

Cabbage Sauté with Turmeric and Asafetida

Shredded cabbage sautéed with asafetida, turmeric and cumin seeds is one of our favorite vegetable dishes. When I make this cabbage curry, we have it with rasam (tomato and lentil soup) or daal (lentil soup) and rice. We don’t require much else.  Simple, delicious, wholesome – this meal is always comfort food in our family. Continue reading Cabbage Sauté with Turmeric and Asafetida

Stuffed Eggplant with Spicy Almond Meal

Stuffed eggplant is a popular Indian curry with many variations. I am mostly familiar with two versions of stuffed eggplants – one is my Mom-in-law’s recipe which involves stuffing eggplants with chickpea flour and spices, the other is a South Indian Tamil version in which eggplants are stuffed with lentils, shredded coconut and spices. In this new recipe however I thought I would stuff the eggplants with a spicy almond meal and I tell you folks, this has to be the easiest and my new favorite stuffed eggplant curry! Continue reading Stuffed Eggplant with Spicy Almond Meal

Pepper Paneer Curry

Sweet, spicy, flavorful and very easy to make this curry is. When I made this sweet pepper curry I had received loads of garden fresh peppers from my neighbor in all shapes, sizes and varieties. I kept racking my brain trying to figure out what I could make that would use up all these peppers in one main dish.  This pepper and paneer curry was the result.  We had it with chapatis but one could have it with naan, tortillas, stuff it in a burrito, or serve it as a side dish. Give it a try! Continue reading Pepper Paneer Curry

Butternut Squash & Chickpea Curry

Take a traditional Indian chickpea curry called chole and add some fall-inspired butternut squash and what you get is this delectable butternut squash and chickpea curry.  I love this curry so much I have been making it often this fall. The butternut squash adds a nice sweetness to the dish, and the addition of peppers and potatoes combined with chickpeas makes this an awesome one-pot meal. Served with naan or chapatis or ladled over steaming rice or quinoa – either way you have it this curry is delicious. Continue reading Butternut Squash & Chickpea Curry

Saag Paneer. Spinach and Paneer with Indian Spices

Saag Paneer is a popular Indian dish chock full of finely diced spinach cooked with paneer cheese, garlic, ginger, onions and Indian spices. Saag paneer is extremely easy to make and tastes amazing. Saag paneer is usually served with chapatis, but one can easily have it as a stuffing inside a burrito or serve it as a side dish. There are many versions of saag paneer, this recipe is the simplest way to make it which is typically made in the home kitchen and the villages of India.  Continue reading Saag Paneer. Spinach and Paneer with Indian Spices

Cauliflower Curry with Peas, Potatoes & Peppers

Cauliflower Curry with Peas, Potatoes and Peppers

Ingredients:

  • 1 large cauliflower cut into large florets
  • 1 medium onion chopped
  • 4 cloves garlic crushed
  • 1 inch ginger shredded
  • 2 medium tomatoes finely cut
  • 2 cups frozen peas
  • 1 large green bell pepper cut into chunks
  • 4 Yukon gold potatoes cut into chunks
  • 1 small bunch fresh cilantro chopped
  • Spices:
    • 1 tsp cumin seeds
    • 1 tsp Cumin Powder
    • 2 tsp Coriander Powder
    • 1/2 tsp turmeric
    • 1 tsp asafetida powder (optional)
    • 1/2 tsp paprika or chili powder
    • 1 tsp garlic powder (optional)
    • Juice of 1 lemon
    • Salt
    • Oil

Continue reading Cauliflower Curry with Peas, Potatoes & Peppers

Cauliflower, Broccoli & Potato Curry and a look at Saturn’s Rings!

Cauliflower, broccoli and potato curry is a dish I had at my friend Radhika’s home when we all went over for dinner recently.  Radhika had made a traditional South Indian Tamil meal for the evening that was outstanding. One of the veggie dishes was a broccoli cauliflower and potato curry that was so good that Rani was having seconds and thirds. It seems this curry is a favorite of Radhika’s two sons and is a dish that Radhika’s Father used to make when she was young.  Continue reading Cauliflower, Broccoli & Potato Curry and a look at Saturn’s Rings!

Mattar Paneer. Spiced Peas and Paneer

This recipe is for the very popular Indian dish called mattar paneer (peas and paneer). Mattar paneer is a North Indian green peas curry delicately spiced and cooked with paneer cheese. Mattar paneer is one of the easiest and quickest curries to make and tastes positivity delicious. Matter paneer tastes wonderful with chapati, as a stuffing inside a burrito, or even to have as a side dish with chicken or fish.   Continue reading Mattar Paneer. Spiced Peas and Paneer