Category Archives: Indian

Cauliflower and Broccoli in a Rich Makhani Gravy


This is such an easy Indian recipe from Vegan Richa – great for a tasty weeknight dinner, and comes together very quickly.

Some changes I  made:
– subbed 1 tsp of ground fenugreek for the leaves
– subbed half a can of fire-roasted tomatoes for fresh, and skipped the simmering time
– skipped the cashews and used a whole can of coconut cream (full fat)


Tofu Tikka Masala


This Tikka Masala by Erin at Olives for Dinner is AMAZING – this would be a great dish to cook for guests, it will blow them away.

The only changes I made were:

– I left out the habanero
– I used smoked paprika
– I subbed 1/2 tbsp of ground coriander for 1 tbsp of dried cilantro
– I used 1/2 tsp  ground ginger in place of fresh
– I left out the fresh cilantro
– I added a bunch of washed and chiffonaded swiss chard to the pan after adding the garam masala
– I mixed in a small head of steamed cauliflower florets towards the end

Tikka Masala


I don’t know much about Indian cuisine and I’m a total sissy when it comes to spicy food, but this recipe from Vegan Richa is pretty great – very very easy to whip up, healthy, tasty and good comfort food for winter.

Makes enough for 2-3 servings.

8 oz tempeh, cut into half inch cubes
1 cup warm water
1 tsp garam masala
1 tsp salt
1/4 tsp of cayenne or more to taste
1 tsp paprika
1 tsp of vegan yoghurt (I used So Delicious coconut milk greek-style)

Heat a small on medium-low. Mix the everything together in a bowl then pour into the pan – let it simmer slowly for about 20 mins, until the liquid has cooked off/been absorbed. Add a teaspoon of oil and brown the tempeh. Remove from pan and set aside.

2 tsp canola oil
1 small onion, finely diced
1/2 tsp garam masala
1/4 tsp paprika
1 tsp ground coriander
1/8th tsp of ground fenugreek
1/4 tsp turmeric
1 bunch of swiss chard, finely chopped and washed well in salted water
3 fresh tomatoes, pureed 
1/2 tsp ground ginger
1/2 tsp garlic powder

Add the oil to the pan you were using, keeping the heat to med-low, and saute the onion for about 5 mins, till translucent. Add all the spices and stir well, then add in the kale. Stir again, let it cook down a couple of minutes and add the tomatoes, ginger and garlic (fresh can be subbed for dry, I was just too lazy this time round). Let it simmer uncovered for 20 mins.

1/2 tsp sugar
2 tbsp vegan yoghurt
1/4 c of unsweetened milk (approx.)

Add the above to your pan and mix – add more or less milk depending on the consistency you want. Let it cook another 3-5 minutes and then serve over rice.

Red Lentil Curry


This recipe is from What Would Cathy Eat?. I left out the chickpeas but feel free to add them. This smells amazing and makes a pretty simple bowl of good, healthy, comfort food. If you don’t have all the seeds, you can simply buy a small packet of panch phoran, which also includes nigella seeds. I already had the other seeds on hand, and couldn’t find nigella at my supermarket.

This probably makes enough for around 6 people.

1.5 cups red lentils
4 cups of water
2 tsp of vegetable or fake-chicken stock

Rinse and pick over the lentils, then add to a large pot with the water and stock. Bring to a boil (covered), reduce to a simmer and cook about 15 mins, tender.

1 tsp fennel seeds
1 tsp fenugreek seeds
1 tsp cumin seeds
1 tsp yellow mustard seeds
1 tbsp oil
1 large onion, diced
2-4 cloves of garlic, minced
2 tsp minced fresh ginger, or 1/2 tsp of ground ginger

Heat the oil on med-high, in a large pot. Add the seeds and cook till they start popping and smelling fragrant. Add the onion, garlic and ginger.  Cook for about 4 minutes. Add the following and cook for a minute:

1.5 tsp ground cumin
0.5 tsp cayenne
1 tsp turmeric
1 tsp ground coriander

Now add the following:

1 14.5 oz can of fire-roasted tomatoes
1 head of cauliflower, cut into small florets
2 russet potatoes, peeled and diced into about 1/4″ pieces
salt and pepper
extra water or stock

Stir well, cover, bring to a boil, reduce to a simmer and cook about 10-15 minutes till veggies are tender. Add the extra liquid if needed. Add the cooked lentils and

2-3 big handfuls of baby spinach

Stir and cook another few minutes. Serve over rice.

Nutritional info doesn’t include salt/spices, includes 1.5 c uncooked jasmine rice.

Veggie Korma with Cashew and Coconut Creams


Original recipe here.

Be warned: if you make this recipe according to the following amounts, it produces TONS. Like, I fed 3 people with this and there is still enough left for probably another 5 servings, at least.

The original recipe calls for 2 tsp of red pepper flakes but, being kind of a sissy, I only used 1 and it was still pretty spicy. Also: maybe I didn’t crush the coriander seeds well enough, but I didn’t like the slight gritty bits I kept coming across while eating this. Aside from that, this was pretty delish and not difficult to make.

2 c raw cashews
2 c warm water
2 c vegetable broth

Soak the cashews in the water for about an  hour, drain, rinse, add to food processor with the broth and process for at least 5 mins, until super smooth.

2lb yukon gold potatoes, cut into bite-sized chunks
2lbs carrots, cut into bite-sized chunks
1lb cauliflower, cut into florets

Boil/steam the veggies and set aside.

2 yellow onions
8 cloves of garlic
2″ knob of ginger
3 tbsp peanut oil
1 tsp salt

Pulse in your food processor till it’s sort of a mince, but retains some texture. Add to the biggest pot or pan you have (I mean BIG – there is about 7 or more cups of liquid plus all the veg), saute with the oil on medium for 20 mins until brown.

1 tbsp crushed coriander seeds
1 tsp red pepper flakes (1/2 tsp if you’re sensitive to heat)

Saute another 3 mins.

2 tbsp curry powder
2 tsp garam masala
fresh black pepper
2 tsp salt

Saute another minute.

4 c vegetable broth
2 tbsp tomato paste
1 tbsp of tamarind concentrate OR the juice from 2 limes

Bring to a simmer.

the prepared cashew cream
1 whole can of coconut milk

Simmer uncovered for 15 mins – it’ll become nice and thick and creamy. Turn off heat.

2 c frozen peas

Fold these in and then add in the prepared veggies from above. Cover and let everything heat through. Serve with some caramelized red onion and fresh cilantro.

Indian-style Sauteed Cauliflower and Greens


This is super simple and pretty tasty. Original recipe is here.

2 largish potatoes (I used red-skinned) peeled and cubed
1/4 c sesame oil/canola oil (I would also use peanut oil, but I don’t have any)
1 large onion, thinly sliced
1 small cauliflower head, cut out the core (but not the stems), quarter it and thinly slice it
2 tsp minced garlic
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp mustard seeds (the original recipe didn’t specify brown or yellow, so I just used yellow)
a couple big handfuls of baby spinach
a bunch of watercress (cut off the stems below the leaves – just use more spinach if you can’t get watercress)
1 carrot (grated)
juice of one lime
1 tsp of garam masala

Boil potatoes till tender, drain well and set aside.

Heat 2 tbsp of the mixed oil on med-high and sautee the onion till really brown. Remove onion from pan, add in rest of oil and cook the cauliflower for a few minutes, till bits of brown start to appear. Re-add the onion, plus the garlic, cumin, coriander, turmeric, mustard seeds and salt, and also the potatoes. Stir it all up and cook on medium for a couple of minutes. Add 1/2 c of water, the spinach, carrot and watercress and cook till the greens are wilted (couple of minutes). Season with the lime juice and garam masala (add more or less according to your preferences).