Category Archives: Indian

Vegetable Curry

Vegetable Curry


Vegetable Curry

(adapted from the recipe in the Peas and Thank You Cookbook)


  • 1 tsp minced garlic
  • 1 cup asparagus spears, trimmed and cut into 2-inch pieces
  • 1 cup small cauliflower florets
  • 1 cup sliced mushrooms, cut into bite-size pieces
  • 1 tbsp curry powder
  • 3/4 cup coconut milk


  • Sauté garlic in a skillet over medium-high heat. Let it cook for 2 minutes, then add cauliflower and asparagus. Cook for 5 minutes, then add mushrooms. Cook for 3 more minutes. Drain vegetables in a colander.
  • In the same skillet, heat curry powder and coconut milk over medium heat until simmering. Add vegetables and simmer for 3 more minutes, letting vegetables absorb the mixture. Remove from heat… Enjoy!

Tikki Masala Soup

Tikka Masala Soup


Tikka Masala Soup

(Soup Addict’s recipe)

Ingredients (shrimp):

  • 3 tablespoons canola or sunflower oil, divided
  • 1 lb raw shrimp, peeled and deveined
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • a few grinds of black pepper

Ingredients (soup):

  • 1 small onion, chopped
  • 2 cloves garlic, peeled and minced
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 2 cups vegetable broth
  • 28 ounces crushed tomatoes
  • 1/3 cup coconut milk
  • 1 tablespoon cilantro, chopped, for garnish
  • additional salt and pepper, to taste


  • Heat 1 tablespoon oil in a 4 or 5 qt. stock pot or dutch oven over medium. Season shrimp with the first five spices in the ingredients. Add to the pot when the oil shimmers in a single layer. Cook for 3 to 4 minutes, or until the first side is pink. Flip each shrimp and continue cooking until opaque (another 2 to 3 minutes). Remove to a plate and set aside.
  • Add the remaining oil to the pot (heat still on medium). Add the onions and cook until soft and golden, scraping up any fond left behind by the shrimp. Add the garlic and ginger. Cook until fragrant (just a minute or two).
  • Sprinkle in the curry powder, garam masala, smoked paprika, salt and flour, stirring to coat the vegetables until a paste begins to form. Add one cup of vegetable broth and stir until the mixture has smoothed out. Add the remaining cup of broth and the tomatoes. Turn heat to high, bring to a boil, then return heat to medium how. Allow the soup to simmer for 15 minutes.
  • Turn heat to low and add the coconut milk and reserved shrimp. Taste, and adjust for salt and pepper. Stir in the cilantro and ladle into serving bowls.

Paneer Butter Masala

Paneer Butter Masala

Paneer Butter Masala


(Recipe by Miranda Mowbray, Biting Life — adapted from Seduce Your Tastebuds/Veg Nation)


Ingredients (serves 4):

1 medium onion, diced

1 red bell pepper, diced

canola oil

1 lb chicken breast, chopped into bite-size pieces

salt, to taste

ground pepper, to taste

5 cloves garlic, minced

1/4 tsp chili powder

1/4 tsp cumin

dash of cinnamon

1/2 tsp garam masala

dash of curry powder

1/4 tsp ginger

1 (28 oz.) can crushed tomatoes



Sauté onion and red bell pepper in canola oil over medium-high heat in a large sauté pan.

Add chicken and spices; stir to combine.

Continue cooking on medium-high until chicken is almost done (about 4 minutes).

Add crushed tomatoes; bring to a boil then reduce to a simmer.

Simmer for 3 minutes, stirring occasionally; remove from heat.

Serve over rice (recipe below).


Chicken Tikka Masala

Chicken Tikka Masala


Chicken Tikka Masala (Clean Eating Magazine November/December 2011)

Ingredients (chicken):

  • 1 cup fat-free plain yogurt
  • 1/2 tsp ground ginger
  • 2 cloves garlic, minced
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground turmeric
  • 1/2 tsp ground cayenne pepper
  • 1 1/2lb boneless, skinless chicken breast, cut into 1-inch cubes

Ingredients (sauce):

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp ground ginger
  • 4 1/2 tsp garam masala
  • 1 1/2 tsp chile powder
  • 1/2 tsp ground cayenne pepper
  • One 24-26 oz. jar no-salt-added strained tomatoes (since I already had them on hand, I just blended two 14-0z cans of diced tomatoes in a food processor and left out just a little bit to make it about 26 oz.)
  • 1/2 tsp salt
  • 2/3 cup fat-free sour cream
  • Fresh chopped cilantro


  • In a medium bowl, combine yogurt, ginger, garlic, coriander, cumin, salt, black pepper, cardamom, turmeric, and cayenne. Transfer mixture to a 1-liter Ziploc bag and add chicken. Squish around to coat the chicken and close bag, trying to squeeze out as much air as possible. Let chicken mixture marinate in the refrigerator for 4-8 hours (I left mine in for about 5 hours).
  • Heat a sauté pan on medium heat. Add chicken mixture and cook until chicken is done (about 7 minutes), stirring occasionally. The marinade will have cooked off a little bit, so the chicken should be sitting in a soupy liquid. Drain the chicken in a colander and set aside.
  • To prepare the sauce, heat 1 tbsp olive oil in a large skillet over medium heat. Add onion, garlic, and ginger. Cook, stirring occasionally, until tender and transparent (about 6 minutes). Add garam masala, chile powder, and cayenne pepper and cook for 1 more minute. Add tomatoes and salt; bring to a boil. Reduce heat and bring to a simmer. Partially cover the pain and cook, stirring occasionally until sauce is slightly thickened (10 minutes).
  • Once the sauce has thickened, stir in the sour cream and fresh chopped cilantro. Add drained chicken to the sauce, stirring to combine. Continue to simmer for 5 more minutes.
  • Serve over rice. Enjoy!