Category: Curry

Categories
Asian Curry Gluten-Free Indian Potatoes Recipes Vegan Vegetarian

Potato and Spinach Koftas

Meatless meatballs couldn’t be tastier than these Potato and Spinach Koftas!

Ingredients

  • 2 russet potatoes, boiled, peeled, mashed
  • ¼ cup spinach, chopped
  • ½ cup chick pea flour (substitute: all purpose flour)
  • 1 cup tomato sauce (tomato-basil or marinara)
  • ½ tsp curry powder
  • ¼ tsp black pepper
  • 1/8 tsp salt
  • 2 Tbsp olive oil

Directions

  1. Mix the mashed potatoes, spinach, salt, pepper, curry powder, flour and mix well. Scoop out a spoonful and roll it into a ball-shaped kofta. Continue to do this till all the potato mix has been used.
  2. Place on a baking sheet, brush with olive oil and broil for 10 minutes till browned. Turn over the koftas and broil for another 5 minutes till they are browned all over.
  3. Warm a table spoon of olive oil in a pan and add the tomato sauce to it and heat through. Pour the sauce over the koftas and serve warm with rice or flat breads.
Categories
Asian Curry Gluten-Free Indian Okra Recipes

Okra Sambar

Sambar is a spicy gravy that originates from Southern India and is usually made with tamarind. This version of Okra Sambar uses tomato sauce instead.

Ingredients

  • 1/3 cup onions, minced
  • 1/3 cup celery, diced (optional)
  • 1/3 cup carrots, diced (optional)
  • 1 cup okra, frozen
  • 1 cup red lentils, cooked and mushed
  • 2 Tbsps tomato sauce (marinara or tomato basil)
  • 2 tsps Madras curry powder/Sambar powder
  • ½ tsp black mustard seeds (optional)
  • ¼ tsp fenugreek seeds (optional)
  • 1 tsp lime juice
  • 1 tsp canola oil
  •  2 tsps chopped cilantro
  • 1/8 tsp salt
  • 2 cups water

Directions

  1. Heat the mustard and fenugreek seeds in oil till the mustard pops.
  2. Add the onions and sauté till soft. Add celery, carrots and continue to sauté for about a minute.
  3. Add the okra, a cup of water, tomato sauce, curry/sambar powder, salt and boil for about 8-10 minutes till the okra is cooked.
  4. Add the lentils with a cup of water and heat through. Top with chopped cilantro. Serve with hot, cooked white rice.
Categories
Corn Curry Gluten-Free Recipes Spinach Vegan

Low-Fat Baby Spinach and Corn Delight

Low-Fat Baby Spinach and Corn Delight is a complement to your taco or salad.

Ingredients
  • 2 cups frozen corn
  • 1 cup fresh baby spinach, chopped
  • 1 tsp cumin seeds
  • 1 tsp curry powder
  • 1/8 tsp salt
  • 1 tsp olive/canola oil
Directions
  1. Heat oil with cumin seeds in a pan for 30 seconds.
  2. Add the other ingredients and sauté for 4-5 minutes.
Categories
Curry Gluten-Free Recipes Vegan Vegetarian

Gluten-free Chick Pea Curry

Gluten-free Chick Pea Curry is a delicious high-protein dish! You can eat this with rice, flat breads, sliced bread or tortillas.

Ingredients
  • 2 cans chick peas, lightly mashed
  • ½ cup tomato basil sauce
  • 1 tsp curry powder
  • 1/8 tsp salt
  • 1 tsp cumin seeds
  • 1 tsp canola / olive oil
  • ¼ cup minced onions
  • 1 tsp grated garlic
  • 1 tsp grated root ginger
  • 1 cup water
  • 1 tbsp cornstarch (optional)
Directions
  1. Heat oil and cumin seeds for 30 seconds.
  2. Add onions, garlic and ginger and saute for 1-3 minutes until the onions are soft.
  3. Add chick peas, curry powder, salt, tomato sauce and water and heat for 5 minutes. Thicken with cornstarch if necessary.
Categories
Curry Gluten-Free Recipes Vegan Vegetarian

Low-Calorie Tofu and Peas Curry

Low-Calorie Tofu and Peas Curry is a take on ‘paneer matar’. The cheese has been substituted with tofu for a dairy-free version. You can eat this with rice or flat bread.

Ingredients
  • 1 package firm tofu, well drained and cubed
  • 1 cup green peas, canned or frozen
  • ½ cup tomato basil sauce
  • ½ tsp cumin seeds
  • 1 tsp curry powder
  • 1/8 tsp salt
  • 2 tsp canola /olive oil
  • 1 cup water
Directions

1. Drizzle tofu with oil, sprinkle salt and broil for about 10 minutes until brown.

2. Heat oil and cumin in a pan for about 30 seconds.

3. Add tofu, peas, tomato sauce, curry powder, water and heat for 5 minutes.

Categories
Curry Potatoes Recipes

Crispy Curried Roasted Potatoes

These crispy curried roasted potatoes are a flavorsome addition to your table. The prep time is less than five minutes!

Ingredients
  • 3 unpeeled large potatoes, cubed
  • 1 tsp olive/canola oil
  • 1tsp curry powder
  • 1/8 tsp salt
Directions
  1. Place the cubed potatoes in a bowl of water and wash well.
  2. Drain and toss with oil, curry powder, and salt.
  3. Bake at 350 F for 30 minutes (turn over at about 15 minutes) and then broil for about 5 minutes to brown.
Categories
Curry Recipes

Simple 5-Minute Kidney Bean Curry

When you are rushed for time, try this simple 5-minute kidney bean curry! Enjoy this topped with cheese, sour cream, avocados, salsa, guacamole, crushed tortilla chips and black olives. You could also eat this with naan bread or rice! This recipe is a take on the Indian Rajma curry.

Ingredients
  • 1 can thoroughly washed red kidney beans
  • 1/2 cup tomato basil sauce
  • 1/2 onion (red or yellow), minced
  • 1 clove of garlic, minced
  • 1/4″ piece of ginger, minced (optional)
  • 1/4 tsp cumin seeds
  • 1 tsp curry powder (or Madras curry powder)
  • 1/2 tsp turmeric
  • 1 tsp canola/olive oil
  • 1/2 cup water
Directions
  1. Warm oil and cumin seeds in pan for about 5 seconds.
  2. Add onions, garlic, ginger and saute until the onions are soft ( about 30 seconds).
  3. Add washed beans, tomato sauce, curry powder, turmeric, water and heat for about 4 minutes.