View this post on Instagram

A post shared by Sam & Kirstie (@cooking_at_ours)

Ingredients

• 1 1/2 pounds of boneless, skinless chicken thighs
• 2 large onions
• 3 tomatoes
• 3 tablespoons vegetable oil
• 2 tablespoons ginger-garlic paste
• 1/2 cup of plain yogurt
• 1 cup of coconut milk
• 1/4 cup of chopped cilantro (for garnish)
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt
• Black pepper

View this post on Instagram

A post shared by 和泉朋樹 (@izumitomoki)

Instructions

1. In a large pan, heat vegetable oil over medium heat. Add finely chopped onions and sauté until golden brown. Add ginger-garlic paste to the onions and cook until fragrant.
2. Incorporate the spice blend (coriander, cumin, turmeric, chili powder, garam masala, salt, and pepper). Stir well to coat the onions in the aromatic spices. Add diced tomatoes to the pan and cook until they soften and release their juices.
3. Toss in the bite-sized chicken pieces, ensuring they are evenly coated with the spice and tomato mixture. Pour in plain yogurt, stirring continuously to create a rich and creamy curry base.
4. Lower the heat and let the chicken simmer until fully cooked and tender. Finish by adding coconut milk to the curry, infusing it with a luscious creaminess. Adjust seasoning to taste and let the curry simmer for an additional 10 minutes.
5. Garnish with chopped cilantro, and serve over steamed rice or with warm naan bread.

View this post on Instagram

A post shared by kεУhυηtεr (@keyhunter)

The post Here’s How to Make a Fantastic Chicken Curry appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by @poesgarden

Ingredients:

• 2 medium-sized eggplants, diced into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tomatoes, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

View this post on Instagram

A post shared by Hortense (@hortensialicious)

Instructions:

1. Heat vegetable oil in a large skillet or pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
2. Stir in minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant. Add diced tomatoes to the skillet and cook until they begin to soften, about 3-4 minutes.
3. Sprinkle ground cumin, coriander, turmeric, cayenne pepper, and garam masala over the tomato mixture. Stir well to combine. Add diced eggplant to the skillet, stirring to coat the eggplant with the spice mixture. Cook for 5-7 minutes, allowing the eggplant to soften slightly.
4. Pour in 1/2 cup of water, cover the skillet, and let the curry simmer for 15-20 minutes, or until the eggplant is tender. Season with salt to taste, and garnish with freshly chopped cilantro before serving. Serve your curry hot, with steamed rice or naan bread, and enjoy the explosion of flavors in every bite!

The post Try Making Eggplant Curry With This Perfect Recipe appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Jodie (@jodiesveganlife)

Ingredients:

• 1 cup of dried red lentils
• 1 tin of chickpeas, drained and rinsed
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon vegetable oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 tin of diced tomatoes
• 2 cups of vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

View this post on Instagram

A post shared by Leonine en cuisine (@leonine19)

Instructions:

1. Rinse the lentils under cold water until the water runs clear. Drain and set aside. In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened for about 5 minutes.
2. Add the minced garlic and grated ginger to the pot, and cook for another 2 minutes, stirring frequently. Stir in the ground turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using), and cook for 1 minute until fragrant.
3. Add the diced tomatoes (with their juices) to the pot, along with the drained chickpeas, rinsed lentils, and vegetable broth. Stir well to combine.
4. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the dhal has thickened.
5. Season with salt and pepper to taste. If the dhal is too thick, you can add a bit more vegetable broth or water to reach your desired consistency. Serve the lentil and chickpea dhal hot, garnished with fresh cilantro, and accompanied by cooked rice or naan.

View this post on Instagram

A post shared by Claire (@thecrazyspringerlady)

The post Making a Lentil And Chickpea Dhal is Easier Than Ever Before appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Gillian Hudson (@thenaturalfoodie)

Cook the Spices to Let the Flavor Out

A classic error when it comes to cooking curries is to add the spices too late or in a way that doesn’t allow them to fully develop. Ideally, you would add them to the pot when there’s some hot oil and onions in there and allow that all to cook well. Having the spices in hot oil in this way allows them to really release their flavors and will result in a much taster curry at the end. 

View this post on Instagram

A post shared by Nicola Corbishley (@kitchensanctuary)

Marinade Your Protein

Whatever your protein of choice, whether it’s meat, paneer, or chickpeas, it will do wonders to let it marinate in some tasty flavors before cooking it. Mix your choice of spices and herbs with some oil, and soak your protein in the mixture for a few hours before you begin the cooking process. This will ensure tender deliciousness with every mouthful. 

View this post on Instagram

A post shared by Pinch of Nom (@pinchofnom)

The post 3 Ways to Take Your Curries to the Next Level appeared first on falafelandcaviar.com.

Ingredients:

• 2 tablespoons olive oil
• 2 teaspoons grated garlic
• 1 teaspoon grated ginger
• 1/2 onion, finely chopped
• 2 teaspoons tomato puree
• 2 heaped teaspoons of mild madras curry powder
• 1/2 cup cream (or coconut milk for a vegan alternative)
• 2 cups chickpeas, drained

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the grated garlic and ginger, frying them for about a minute until they start to release their aromas. 

2. To the pan, add the finely chopped onions. Cook them for about 2 minutes or until they’re softened and translucent. 

3. Next, stir in the tomato puree and the madras curry powder. Reduce the heat slightly and let the mixture cook until the color deepens (about 5 minutes).

4. Add the drained chickpeas to the pan, followed by the cream. Stir everything to combine and let the curry simmer for another 5 minutes. 

5. Once the curry has thickened to your liking, it’s ready to serve. 

The post Easiest Chickpea Curry Recipe for Weeknight Meals appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Misty Ricardo's Curry Kitchen (@mistyricardo)

Ingredients

• 1 1/2 pounds of lamb
• 1 cup of plain yogurt
• 1 cup of heavy cream
• 1 large onion
• 3 tablespoons almond meal
• 2 tablespoons ghee
• 2 tablespoons vegetable oil
• 2 tablespoons ginger-garlic paste
• 1 tablespoon ground coriander
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• Salt
• Black pepper
• Fresh cilantro for garnish

Instructions

1. In a bowl, marinate the lamb slices with yogurt, ginger-garlic paste, ground coriander, garam masala, turmeric, chili powder, salt, and pepper. Let it marinate for at least 2 hours or overnight for optimal flavor.
2. Heat ghee and vegetable oil in a pan over medium heat. Add the sliced onions and sauté until golden brown. Add the marinated lamb to the pan and cook until browned on all sides.
3. Sprinkle almond meal over the lamb and stir well to coat the meat. Pour in the heavy cream, stirring continuously to create a luscious and creamy sauce.
4. Simmer the pasanda on low heat until the lamb is tender and the sauce has thickened.
5. Garnish with fresh cilantro and serve over rice or with naan bread. Enjoy!

View this post on Instagram

A post shared by Khadeeja Arif (@indiancurrybykhadeeja)

The post Make A Deliciously Creamy Lamb Pasanda appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by BBC Food (@bbcfood)

Ingredients 

(Serves 2)

• 2 chicken breasts
• 1 large white onion
• 2 cloves garlic
• 1 inch piece of ginger
• 1 tablespoon dried cumin
• 1 tablespoon dried coriander
• 1 teaspoon chili powder
• 1 tablespoon mango chutney
• 1 cup Greek Yogurt
• 1 cup chicken stock

View this post on Instagram

A post shared by BBC Food (@bbcfood)

Instructions

1. Slice the onion, garlic, and ginger.
2. Chop the chicken breasts into smaller pieces.
3. Heat some oil in a large pan.
4. Add the chicken and onion to the pan and season to taste.
5. Fry for 5-10 minutes, until the chicken is golden and the onions are soft.
6. Add the garlic, ginger, cumin, coriander, and chili powder.
7. Continue to fry for another 5 minutes.
8. Add the mango chutney, yogurt, and chicken stock and increase the heat.
9. Leave to simmer for 10-15 minutes, stirring frequently.
10. Remove the pan from the heat once the sauce has thickened and reduced.
11. Serve immediately with basmati rice and some sprinkled cilantro.

View this post on Instagram

A post shared by Nicola Corbishley (@kitchensanctuary)

The post Simple Chicken Korma appeared first on falafelandcaviar.com.

Ingredients:

• 1 can chickpeas
• 1 can coconut milk
• 1 can tinned tomatoes
• 1 medium red onion, diced
• 3 garlic cloves, minced
• 1 small lime
• 1 handful fresh coriander (optional)
• 2 tablespoons coconut oil
• 1 ½ tablespoons garam masala
• 1 teaspoon curry powder
• ¼ teaspoon cumin
• Sea salt
• Black pepper

Instructions:

1. Add coconut oil to a pot over medium-high heat. 
2. Add in the onions and tomatoes. Season with salt and pepper and stir. Lower the heat to medium and allow the vegetables to cook down until the tomatoes release their juiced and the onions are soft. 
3. Add in the chickpeas, garlic, garam masala, curry powder, and cumin. Stir to combine.
4. Add in the coconut milk and stir again. Bring the curry to a boil, and then reduce the heat to medium-low so that the mixture continues to simmer for 10-12 minutes.
5. Season again if needed and remove from the heat. Squeeze the lime over the curry and stir. Add the fresh coriander before serving. 

The post Coconut Chickpea Curry Will Keep You Warm on Chilly Nights appeared first on falafelandcaviar.com.

As the daughter of Indian immigrants, many of the recipes she develops are based on the dishes she ate growing up, reinvented for a plant-based audience. Her blog is one of our go-to sites whenever we’re in search of new fresh, flavor-packed recipes to try. Here are a few of our favorites.

Braised Indian Chickpea Stew

Hearty, warm, and filled with vegetables, this dish has something for everyone. It takes time to prepare and the ingredient list is a bit long, but trust us—it’s worth it. 

Red Lentil Curry

We’ve made this dish more times than we can count. Packed with protein-rich red lentils and a blend of warm spices, it’s perfect served over rice or alongside her homemade naan recipe. 

Vegan Palak Paneer

Who’d have guessed spinach could be so delicious? Vora substitutes paneer, an Indian cottage cheese, with tofu while retaining all of the intricate flavors of this traditional recipe. 

The post This Lawyer-Turned-Food Blogger is Giving Classic Indian Dishes a Whole New Life 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.

View this post on Instagram

A post shared by Sam & Kirstie (@cooking_at_ours)

Ingredients

• 1 1/2 pounds of boneless, skinless chicken thighs
• 2 large onions
• 3 tomatoes
• 3 tablespoons vegetable oil
• 2 tablespoons ginger-garlic paste
• 1/2 cup of plain yogurt
• 1 cup of coconut milk
• 1/4 cup of chopped cilantro (for garnish)
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt
• Black pepper

View this post on Instagram

A post shared by 和泉朋樹 (@izumitomoki)

Instructions

1. In a large pan, heat vegetable oil over medium heat. Add finely chopped onions and sauté until golden brown. Add ginger-garlic paste to the onions and cook until fragrant.
2. Incorporate the spice blend (coriander, cumin, turmeric, chili powder, garam masala, salt, and pepper). Stir well to coat the onions in the aromatic spices. Add diced tomatoes to the pan and cook until they soften and release their juices.
3. Toss in the bite-sized chicken pieces, ensuring they are evenly coated with the spice and tomato mixture. Pour in plain yogurt, stirring continuously to create a rich and creamy curry base.
4. Lower the heat and let the chicken simmer until fully cooked and tender. Finish by adding coconut milk to the curry, infusing it with a luscious creaminess. Adjust seasoning to taste and let the curry simmer for an additional 10 minutes.
5. Garnish with chopped cilantro, and serve over steamed rice or with warm naan bread.

View this post on Instagram

A post shared by kεУhυηtεr (@keyhunter)

The post Here’s How to Make a Fantastic Chicken Curry appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by @poesgarden

Ingredients:

• 2 medium-sized eggplants, diced into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tomatoes, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

View this post on Instagram

A post shared by Hortense (@hortensialicious)

Instructions:

1. Heat vegetable oil in a large skillet or pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
2. Stir in minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant. Add diced tomatoes to the skillet and cook until they begin to soften, about 3-4 minutes.
3. Sprinkle ground cumin, coriander, turmeric, cayenne pepper, and garam masala over the tomato mixture. Stir well to combine. Add diced eggplant to the skillet, stirring to coat the eggplant with the spice mixture. Cook for 5-7 minutes, allowing the eggplant to soften slightly.
4. Pour in 1/2 cup of water, cover the skillet, and let the curry simmer for 15-20 minutes, or until the eggplant is tender. Season with salt to taste, and garnish with freshly chopped cilantro before serving. Serve your curry hot, with steamed rice or naan bread, and enjoy the explosion of flavors in every bite!

The post Try Making Eggplant Curry With This Perfect Recipe appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Jodie (@jodiesveganlife)

Ingredients:

• 1 cup of dried red lentils
• 1 tin of chickpeas, drained and rinsed
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon vegetable oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 tin of diced tomatoes
• 2 cups of vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

View this post on Instagram

A post shared by Leonine en cuisine (@leonine19)

Instructions:

1. Rinse the lentils under cold water until the water runs clear. Drain and set aside. In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened for about 5 minutes.
2. Add the minced garlic and grated ginger to the pot, and cook for another 2 minutes, stirring frequently. Stir in the ground turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using), and cook for 1 minute until fragrant.
3. Add the diced tomatoes (with their juices) to the pot, along with the drained chickpeas, rinsed lentils, and vegetable broth. Stir well to combine.
4. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the dhal has thickened.
5. Season with salt and pepper to taste. If the dhal is too thick, you can add a bit more vegetable broth or water to reach your desired consistency. Serve the lentil and chickpea dhal hot, garnished with fresh cilantro, and accompanied by cooked rice or naan.

View this post on Instagram

A post shared by Claire (@thecrazyspringerlady)

The post Making a Lentil And Chickpea Dhal is Easier Than Ever Before appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Gillian Hudson (@thenaturalfoodie)

Cook the Spices to Let the Flavor Out

A classic error when it comes to cooking curries is to add the spices too late or in a way that doesn’t allow them to fully develop. Ideally, you would add them to the pot when there’s some hot oil and onions in there and allow that all to cook well. Having the spices in hot oil in this way allows them to really release their flavors and will result in a much taster curry at the end. 

View this post on Instagram

A post shared by Nicola Corbishley (@kitchensanctuary)

Marinade Your Protein

Whatever your protein of choice, whether it’s meat, paneer, or chickpeas, it will do wonders to let it marinate in some tasty flavors before cooking it. Mix your choice of spices and herbs with some oil, and soak your protein in the mixture for a few hours before you begin the cooking process. This will ensure tender deliciousness with every mouthful. 

View this post on Instagram

A post shared by Pinch of Nom (@pinchofnom)

The post 3 Ways to Take Your Curries to the Next Level appeared first on falafelandcaviar.com.

Ingredients:

• 2 tablespoons olive oil
• 2 teaspoons grated garlic
• 1 teaspoon grated ginger
• 1/2 onion, finely chopped
• 2 teaspoons tomato puree
• 2 heaped teaspoons of mild madras curry powder
• 1/2 cup cream (or coconut milk for a vegan alternative)
• 2 cups chickpeas, drained

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the grated garlic and ginger, frying them for about a minute until they start to release their aromas. 

2. To the pan, add the finely chopped onions. Cook them for about 2 minutes or until they’re softened and translucent. 

3. Next, stir in the tomato puree and the madras curry powder. Reduce the heat slightly and let the mixture cook until the color deepens (about 5 minutes).

4. Add the drained chickpeas to the pan, followed by the cream. Stir everything to combine and let the curry simmer for another 5 minutes. 

5. Once the curry has thickened to your liking, it’s ready to serve. 

The post Easiest Chickpea Curry Recipe for Weeknight Meals appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Misty Ricardo's Curry Kitchen (@mistyricardo)

Ingredients

• 1 1/2 pounds of lamb
• 1 cup of plain yogurt
• 1 cup of heavy cream
• 1 large onion
• 3 tablespoons almond meal
• 2 tablespoons ghee
• 2 tablespoons vegetable oil
• 2 tablespoons ginger-garlic paste
• 1 tablespoon ground coriander
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• Salt
• Black pepper
• Fresh cilantro for garnish

Instructions

1. In a bowl, marinate the lamb slices with yogurt, ginger-garlic paste, ground coriander, garam masala, turmeric, chili powder, salt, and pepper. Let it marinate for at least 2 hours or overnight for optimal flavor.
2. Heat ghee and vegetable oil in a pan over medium heat. Add the sliced onions and sauté until golden brown. Add the marinated lamb to the pan and cook until browned on all sides.
3. Sprinkle almond meal over the lamb and stir well to coat the meat. Pour in the heavy cream, stirring continuously to create a luscious and creamy sauce.
4. Simmer the pasanda on low heat until the lamb is tender and the sauce has thickened.
5. Garnish with fresh cilantro and serve over rice or with naan bread. Enjoy!

View this post on Instagram

A post shared by Khadeeja Arif (@indiancurrybykhadeeja)

The post Make A Deliciously Creamy Lamb Pasanda appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by BBC Food (@bbcfood)

Ingredients 

(Serves 2)

• 2 chicken breasts
• 1 large white onion
• 2 cloves garlic
• 1 inch piece of ginger
• 1 tablespoon dried cumin
• 1 tablespoon dried coriander
• 1 teaspoon chili powder
• 1 tablespoon mango chutney
• 1 cup Greek Yogurt
• 1 cup chicken stock

View this post on Instagram

A post shared by BBC Food (@bbcfood)

Instructions

1. Slice the onion, garlic, and ginger.
2. Chop the chicken breasts into smaller pieces.
3. Heat some oil in a large pan.
4. Add the chicken and onion to the pan and season to taste.
5. Fry for 5-10 minutes, until the chicken is golden and the onions are soft.
6. Add the garlic, ginger, cumin, coriander, and chili powder.
7. Continue to fry for another 5 minutes.
8. Add the mango chutney, yogurt, and chicken stock and increase the heat.
9. Leave to simmer for 10-15 minutes, stirring frequently.
10. Remove the pan from the heat once the sauce has thickened and reduced.
11. Serve immediately with basmati rice and some sprinkled cilantro.

View this post on Instagram

A post shared by Nicola Corbishley (@kitchensanctuary)

The post Simple Chicken Korma appeared first on falafelandcaviar.com.

Ingredients:

• 1 can chickpeas
• 1 can coconut milk
• 1 can tinned tomatoes
• 1 medium red onion, diced
• 3 garlic cloves, minced
• 1 small lime
• 1 handful fresh coriander (optional)
• 2 tablespoons coconut oil
• 1 ½ tablespoons garam masala
• 1 teaspoon curry powder
• ¼ teaspoon cumin
• Sea salt
• Black pepper

Instructions:

1. Add coconut oil to a pot over medium-high heat. 
2. Add in the onions and tomatoes. Season with salt and pepper and stir. Lower the heat to medium and allow the vegetables to cook down until the tomatoes release their juiced and the onions are soft. 
3. Add in the chickpeas, garlic, garam masala, curry powder, and cumin. Stir to combine.
4. Add in the coconut milk and stir again. Bring the curry to a boil, and then reduce the heat to medium-low so that the mixture continues to simmer for 10-12 minutes.
5. Season again if needed and remove from the heat. Squeeze the lime over the curry and stir. Add the fresh coriander before serving. 

The post Coconut Chickpea Curry Will Keep You Warm on Chilly Nights appeared first on falafelandcaviar.com.

As the daughter of Indian immigrants, many of the recipes she develops are based on the dishes she ate growing up, reinvented for a plant-based audience. Her blog is one of our go-to sites whenever we’re in search of new fresh, flavor-packed recipes to try. Here are a few of our favorites.

Braised Indian Chickpea Stew

Hearty, warm, and filled with vegetables, this dish has something for everyone. It takes time to prepare and the ingredient list is a bit long, but trust us—it’s worth it. 

Red Lentil Curry

We’ve made this dish more times than we can count. Packed with protein-rich red lentils and a blend of warm spices, it’s perfect served over rice or alongside her homemade naan recipe. 

Vegan Palak Paneer

Who’d have guessed spinach could be so delicious? Vora substitutes paneer, an Indian cottage cheese, with tofu while retaining all of the intricate flavors of this traditional recipe. 

The post This Lawyer-Turned-Food Blogger is Giving Classic Indian Dishes a Whole New Life 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.