All posts tagged: curry

It’s Diwali Week! Tamarind Curried Cauliflower + Cucumber Raita

Hello beautiful friends! In honor of Diwali this Thursday, October 19th, I will be posting a new Indian recipe throughout the week! Today’s recipe is… Tamarind Curried Cauliflower + Cucumber Raita This recipe makes a PERFECT side dish or appetizer for any upcoming Diwali dinner, a quick, filling lunch, or even as a filling in a wrap (throw in some more salad veggies and avocado)! So, a little bit about Diwali: Diwali, also known as the Festival of Lights, is an Indian holiday celebrated by many faiths including Hindus, Sikhs, Buddhists, and Jains. While each religion has their own perspective behind the occassion, they all share the common commemoration of victory of good over evil, and start of a new year. On this day, we decorate our homes with many deevos (lamps), create beautiful designs with rangoli (basically, next level chalk art), dress up in traditional Indian attire, spend time with family, and eat a lot delicious food including mithai (Indian sweets–here is a healthy version mithai hack)! In Jainism, Diwali signifies the anniversary of Lord Mahavir’s (the 24th …

3-step Vegan Thai Coconut Curry

Vegan Thai Coconut Curry Behold the mighty coconut. Full of vitality, nutrition, and sustainable practices, coconuts are incredibly versatile from providing nutrition, to fuel and shelter. As the main ingredient of this recipe, coconut milk provides a savory and creamy base for vegan curries (also check out this recipe) and for those who are lactose intolerant. It makes for a great substitute for not only milk, but heavy whipping cream in many soups or Indian curries. You can also try adding a splash into smoothies, oatmeal, or to hydrate chia seeds into a pudding. With just 3 easy steps, create this savory curry in no time! Makes 5 servings Ingredients: 2 cups chopped mixed bell peppers (about 1 medium size pepper of each color: red, yellow, orange, green) 2 cups broccoli 2 cup yellow corn firm tofu cubes (optional) 1 can coconut milk 2 green chili’s (Serrano or Thai) juice from half of lemon freshly ground sea salt and black pepper green chili paste, optional handful of chopped fresh cilantro coconut oil Directions: 1. Heat 1-2 …

Sweet n’ Spicy Lychee Paneer Curry

Rakshabandhan is around the corner, so here is a great recipe to make for your family lunch or dinner! It is a creative twist to the normal Paneer Butter Masala curry with a sweet and spicy kick! This recipe can also be made vegan by substituting extra-firm tofu for the paneer, and a non-dairy milk. Sweet n’ Spicy Lychee Paneer Curry Ingredients: Servings: 5 4 medium tomatoes (250 g), chopped and pureed 1 cup paneer cubes, or as preffered (for vegan version, use extra firm tofu) 15 fresh lychees, peeled, seeded and quartered or 1 can lychees, quartered* 1/3 cup lychee juice (if using canned lychees, you can use the 1/4 cup of the syrup from the can) 1 fresh thai chilli (ground) if you like it spicy Paneer Butter Masala or Paneer Makhani masala + 1 cup cold milk** Cilantro to garnish *Make sure that the tough seedy skin is removed from the inside of the lychee **I use Rasoi Magic’s “No onion, No Garlic” ready spice mix for this; it’s quick, easy, and Jain! If …