This Indian inspired dish is our take on a vegan friendly eggless scramble designed to be easy enough to cook at home in 25 minutes of less.
Curry – Daal
A hearty, aromatic and spicy Indian beef stew that can be enjoyed year round. This dish will tantalize your taste buds with its combination of herbs and spices.
Both healthy and delicious this curry is the perfect blend of spices and butternut squash. Moreover, super easy to make.
This restaurant-style Tandoori Chicken will look good on any table spread. Mouthwatering, spicy and will have you reaching for your next piece.
This Indian Egg Bhurji is packed with crisp vegetables and eggs, coupled with flavorful Indian spices. Think of it as scrambled eggs taken to a entirely new level – add in a couple roti or naan bread and you’re set for a family meal.
This is how to make our healthy Indian Chicken Curry, with perfectly steamed rice and a spicy curry sauce that will send your taste buds for a spin. It is one of my all-time favourite chicken curry recipes and it’s so simple to make.
A simple blend of Indian spices that will have you craving more. Traditionally called aloo masala this dish is a great appetizer or main course. A mouth watering dish you can make at home in under 30 minutes.
A great quick go to dinner idea because this dish can be made in a variety of ways you can boil, fry or bake these potatoes beforehand or toss in all the ingredients after cooking up the base. Either way the main ingredient in this dish stands out.
This tasty recipe relies on the garam masala mix we initially featured on our website so if you haven’t already done so be sure to check it out first if you don’t have any on hand. This is our go to dish at the end of the week.
A twist to a classic recipe. Thick gravy like roux that’s sweet with a spicy kick to boot. Simple steamed rice makes the perfect pairing. This curry differs from Indian curries but the taste even had my family asking for seconds, thirds & fourths until you have to whip up another batch good thing it takes about 30 minutes to make.
This dish may not be Indian I became addicted to it at an early age of course then I purchased my roux mixture instead of making it at home. My first attempt at this was when the brand I used to purchased switched their recipe. After a few failures and science experiments, came up with a simple recipe that could be made on the spot at home and fast.
As with all our recipes the amount of herbs and spices can be altered. You can even add in other ingredients I’d recommend experimenting yourself, add in some smoked tofu or green peppers. Just take a peek through your fridge or pantry.
- 3-4 cloves garlic (diced)
- 1 large onion (finely chopped)
- 1 medium carrot (roughly chopped)
- 1 large potato (roughly chopped)
- ½ ripened mashed banana or pureed fresh banana
- 1 tsp ground fresh ginger or ½ tsp ginger powder
- 1 tsp cumin seed
- 1 tsp red chili powder
- 1 tsp Garam Masala
- 1 tbsp soy sauce
- 3 cups water or vegetable broth
- Salt & Pepper to taste
- 2 tbsp Olive Oil or canola, vegetable or peanut oil
Peel & cut the carrots, potatoes, garlic, ginger & onions. The beauty of this curry is the cuts don’t need to be perfect.
In a saucepan heat up the oil on medium heat. Add in the cumin. Once the cumin starts to brown and gives off an aromatic smell add in the garlic. Within a few moments the garlic will start to brown as well. That’s the sign to add in our finely chopped onions and cook for 2 minutes.
Add in your carrots, potatoes, ginger, soy sauce, garam masala, chili powder & 3 cups of water or broth. (Tip: Add the water after the carrots and potatoes) cover and cook until you can poke through the potatoes nicely with a fork. It takes roughly 10 - 15 minutes for this step.
Once the potatoes are cooked, lower the heat to a simmer and add in the ½ a banana. Simmer for a few about 5 minutes stirring often. Soon as the roux has thickened up the curry is ready to be served.