The coconut milk makes this curry creamy, while the chickpeas and lentils make for a filling, vegan protein source. You’ll be amazed at how the flavors come together in this dish. Here’s how to make it.

Ingredients:

• 2 tablespoons coconut oil
• 1 bell pepper (yellow or green works best)
• 1 yellow onion
• ½ spicy pepper
• Diced ginger
• Diced garlic (3-4 cloves)
• 1 16 oz can of chopped tomatoes
• 1 16 oz can chickpeas
• 1 cup of red lentils
• 1 16 oz can of coconut milk
• 3 tablespoons lemon juice

Seasonings:

• 1 tablespoon cumin
• 1 tablespoon curry powder
• ¼ teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions:

1. Heat up the oil over medium heat in a pot. Add the onion and peppers and cook until they’re soft, about 7-8 minutes. 
2. Add the diced ginger, garlic, and pepper to the oil for about 30 seconds, until they are fragrant. Then add the seasonings to the pot and stir for one minute.
3. Make sure to drain the chickpeas from the water they come in. Then, add them to the pot, along with the tomatoes, coconut milk, and lentils, mixing them all together. Bring to a boil and reduce to a simmer.
4. Cover the pot and check after 20 minutes to see if the lentils are soft. If not, cover and cook for another 5-10 minutes. 
5. Take it off the heat and cool it for 10 minutes. Serve over rice.

The post Cozy Up With a Bowl of This Chickpea and Lentil Curry appeared first on falafelandcaviar.com.

Ingredients:

• 1 teaspoon mustard seeds
• 2-3 green chilies
• 1/2 teaspoon turmeric powder
• 3 pods cardamom
• 5 hard-boiled eggs, peeled
• 1 cup thin coconut milk
• 8-10 curry leaves
• 5 peppercorns lightly smashed
• 1 teaspoon coriander powder
• 1/2 cup thick coconut milk
• 2 medium-sized onions, finely chopped
• 7 garlic cloves, smashed and roughly chopped
• 1 small stick cinnamon
• 3 large tomatoes, finely chopped
• 1 teaspoon finely chopped ginger
• 1 tablespoon coconut oil
• salt
• 1/4 cup tamarind water
• 1/2 teaspoon chili powder red

Instructions:

1. Turn on the stove and fill a large pan with cinnamon, peppercorns, mustard seeds, green chilies, and cardamom.
2. When the spices begin to splutter, include the onion, garlic, and ginger.
3. Continue cooking all the ingredients together until the onion becomes soft. Then, add the coriander powder, salt, tomatoes, chili powder, and turmeric powder.
4. Once the tomatoes are cooked pour in the thin coconut milk and tamarind water.
5. Wait for the mixture to start boiling and let it simmer until it becomes thick.
6. Add a little water, then include the curry leaves and thick coconut milk.
7. Mix it well, and add the eggs. Your egg curry is ready to be served.

The post Indian Egg Curry is a Must-Try appeared first on falafelandcaviar.com.

Ingredients:

• 1 14-oz can coconut milk
• 2 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1/2 chopped medium onion
• 4 peeled garlic cloves
• 5 oz baby spinach
• 2 1/2 teaspoons mild curry powder
• 2 1/2 inches piece ginger, peeled
• 1 1/2 teaspoons yellow and/or black mustard seeds
• 1 1/2 teaspoons kosher salt
• 2 tablespoons virgin coconut or vegetable oil
• 1/4 cup raw cashews, chopped
• 1/2 teaspoon freshly ground black pepper
• cilantro leaves with tender stems and cooked rice or naan

Instructions:

1. Add the salt, pepper, curry powder, and chicken together in a bowl. Mix all the ingredients well.
2. Get a skillet and fill it with 2 tablespoons oil. Heat it, then add the onion.
3. Cook it for about 2 minutes until it becomes soft and translucent.
4. Get a food processor or blender. Fill it with ginger, coconut milk, and garlic. Blend until you get a smooth mixture.
5. Include that mixture in the skillet together with the chicken. Cook everything together for 7 to 10 minutes.
6. When the sauce becomes thick, get a second small skillet. Add 2 tablespoons oil and cook the mustard seeds and cashews for 2 to 3 minutes.
7. When they’re done, pour everything from the small skillet into a bowl.
8. Add the spinach to the chicken and cook for 1 minute.
9. Serve the coconut chicken curry in 4 dishes, and top it off with the cashew mix and cilantro.
10. Add rice or naan to finish it off.

The post Coconut Chicken Curry is Such a Great Lunch Recipe appeared first on falafelandcaviar.com.

The coconut milk makes this curry creamy, while the chickpeas and lentils make for a filling, vegan protein source. You’ll be amazed at how the flavors come together in this dish. Here’s how to make it.

Ingredients:

• 2 tablespoons coconut oil
• 1 bell pepper (yellow or green works best)
• 1 yellow onion
• ½ spicy pepper
• Diced ginger
• Diced garlic (3-4 cloves)
• 1 16 oz can of chopped tomatoes
• 1 16 oz can chickpeas
• 1 cup of red lentils
• 1 16 oz can of coconut milk
• 3 tablespoons lemon juice

Seasonings:

• 1 tablespoon cumin
• 1 tablespoon curry powder
• ¼ teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions:

1. Heat up the oil over medium heat in a pot. Add the onion and peppers and cook until they’re soft, about 7-8 minutes. 
2. Add the diced ginger, garlic, and pepper to the oil for about 30 seconds, until they are fragrant. Then add the seasonings to the pot and stir for one minute.
3. Make sure to drain the chickpeas from the water they come in. Then, add them to the pot, along with the tomatoes, coconut milk, and lentils, mixing them all together. Bring to a boil and reduce to a simmer.
4. Cover the pot and check after 20 minutes to see if the lentils are soft. If not, cover and cook for another 5-10 minutes. 
5. Take it off the heat and cool it for 10 minutes. Serve over rice.

The post Cozy Up With a Bowl of This Chickpea and Lentil Curry appeared first on falafelandcaviar.com.

Ingredients:

• 1 teaspoon mustard seeds
• 2-3 green chilies
• 1/2 teaspoon turmeric powder
• 3 pods cardamom
• 5 hard-boiled eggs, peeled
• 1 cup thin coconut milk
• 8-10 curry leaves
• 5 peppercorns lightly smashed
• 1 teaspoon coriander powder
• 1/2 cup thick coconut milk
• 2 medium-sized onions, finely chopped
• 7 garlic cloves, smashed and roughly chopped
• 1 small stick cinnamon
• 3 large tomatoes, finely chopped
• 1 teaspoon finely chopped ginger
• 1 tablespoon coconut oil
• salt
• 1/4 cup tamarind water
• 1/2 teaspoon chili powder red

Instructions:

1. Turn on the stove and fill a large pan with cinnamon, peppercorns, mustard seeds, green chilies, and cardamom.
2. When the spices begin to splutter, include the onion, garlic, and ginger.
3. Continue cooking all the ingredients together until the onion becomes soft. Then, add the coriander powder, salt, tomatoes, chili powder, and turmeric powder.
4. Once the tomatoes are cooked pour in the thin coconut milk and tamarind water.
5. Wait for the mixture to start boiling and let it simmer until it becomes thick.
6. Add a little water, then include the curry leaves and thick coconut milk.
7. Mix it well, and add the eggs. Your egg curry is ready to be served.

The post Indian Egg Curry is a Must-Try appeared first on falafelandcaviar.com.

Ingredients:

• 1 14-oz can coconut milk
• 2 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1/2 chopped medium onion
• 4 peeled garlic cloves
• 5 oz baby spinach
• 2 1/2 teaspoons mild curry powder
• 2 1/2 inches piece ginger, peeled
• 1 1/2 teaspoons yellow and/or black mustard seeds
• 1 1/2 teaspoons kosher salt
• 2 tablespoons virgin coconut or vegetable oil
• 1/4 cup raw cashews, chopped
• 1/2 teaspoon freshly ground black pepper
• cilantro leaves with tender stems and cooked rice or naan

Instructions:

1. Add the salt, pepper, curry powder, and chicken together in a bowl. Mix all the ingredients well.
2. Get a skillet and fill it with 2 tablespoons oil. Heat it, then add the onion.
3. Cook it for about 2 minutes until it becomes soft and translucent.
4. Get a food processor or blender. Fill it with ginger, coconut milk, and garlic. Blend until you get a smooth mixture.
5. Include that mixture in the skillet together with the chicken. Cook everything together for 7 to 10 minutes.
6. When the sauce becomes thick, get a second small skillet. Add 2 tablespoons oil and cook the mustard seeds and cashews for 2 to 3 minutes.
7. When they’re done, pour everything from the small skillet into a bowl.
8. Add the spinach to the chicken and cook for 1 minute.
9. Serve the coconut chicken curry in 4 dishes, and top it off with the cashew mix and cilantro.
10. Add rice or naan to finish it off.

The post Coconut Chicken Curry is Such a Great Lunch Recipe appeared first on falafelandcaviar.com.