Cashew Cream and grilled garlic combine with a few pantry staples to make a velvety curry sauce to drizzle over this meatless bowl. You can serve this bowl as is, or you can stuff the elements into a pita pocket and pack it to go.
Calling Indian-food lovers: This healthier take on chana masala will not disappoint.
Turmeric is a potent antioxidant with anti-inflammatory effects. Studies show that turmeric can help relieve symptoms of osteoarthritis and digestive disorders such as irritable bowel syndrome. Plus, it’s packed with manganese, a mineral that helps with wound healing and blood sugar control.
A fragrant blend of spices elevates this easy stew that uses mostly pantry staples. Serve with warmed whole-wheat naan or pita bread.
For this recipe, we love the flavor of vadouvan, a mild French-style curry powder that usually contains shallots and garlic. To save cook time, serve over quinoa instead of rice.
Have dinner on the table in 15 minutes, thanks to this speedy curry featuring sweet quick-cooking scallops and fresh green beans.
Food blogger Sapana Chandra of Real + Vibrant shares one of her favorite recipes.
Ground sumac berries and tahini paste, both staples in Middle Eastern cuisine, are the secret ingredients that bring a splash of unexpected flavor to this creamy soup. To make it extra fancy, try using purple or orange cauliflower for the crispy cauliflower topping.
Cumin and coriander add traditional Indian flavors to this roasted vegetable side dish.
Russet potatoes have a dry, starchy flesh that becomes wonderfully fluffy when baked, making them the ideal candidate for these richly spiced twice-baked potatoes. Serrano chiles can be quite hot, so reduce the amount used (or substitute with milder jalapeño) if you prefer this dish to be milder.
Coconut milk adds creaminess to this comforting Indian-inspired meal. For the best texture, be sure to use full-fat milk and avoid boiling the sauce once it’s added.
Try these Indian Lentil Burgers and you'll wonder why you don't eat veggie burgers more often.
Skip the takeout tonight and make this Indian-inspired curry in just 30 minutes.
Inspired by the bold flavors of dal, the traditional Indian lentil dish, our hearty vegetarian patties are delicious served on their own or with warm whole-grain naan bread – just be sure to top them with our addictive sweet-tart mango chutney!
Cooking times can be vary quite a bit depending on your crockpot, so give yourself some extra time, if possible. For a side or snack, you can easily prepare the slow-cooked chickpeas separately (through Step 2) and store them in an airtight container in the refrigerator for up to 5 days, enjoying them alongside other entrées throughout the week.
Skip your usual Indian takeout and make your own chana masala instead. You'll be surprised that it takes a mere 30 minutes.
Tip: Dried fenugreek leaves (aka kasuri methi) are common in Indian cooking. Famous for their distinctive bitter flavor, kasuri methi are also a healthful source of vitamin C. Look for them in the ethnic section of your grocery store, or at a nearby Indian market.
Few things can instantly warm you up on a cool day like a comforting bowl of soup. Forget sodium-filled canned varieties and put together our spiced cauliflower soup, enlivened with turmeric, cardamom and saffron, with only 15 minutes of hands-on work.
Toasted curry powder is combined with yogurt, buttermilk and mayonnaise for an aromatic and creamy dressing.
What do you get when you mix East Indian curried eggplant vindaloo with West Indian roti? You get the ultimate, flavor-packed curry all in one wrap.
Coconut curry goes meatless in this speedy, healthy recipe.
Serve this spicy dressing over spinach, grated carrot, red pepper and cilantro topped with dried currants or raisins, green onion and crushed peanuts.
This flavorful Indian-inspired dish is brimming with sweet, salty, savory and spicy notes. Use full-fat yogurt so that it won’t curdle when added to the hot skillet.
Fragrant spices such as turmeric, cardamom, cumin and coriander infuse this velvety tomato cream sauce. Try serving this dish with whole-grain naan bread or brown rice.
