Yummy Indian Food Recipes

These are easy to prepare, delicious Vegan Recipes.  We served them with steamed Brown Rice.        The leftovers were equally good. The curry freezes well.

Peanut Butter Curry

• Heat a heavy dutch-oven to medium-high and cook:

1 chopped onion             2 tablespoons olive oil         4 chopped garlic cloves

Saute until softened. Add:

2 teaspoons curry powder                 1 teaspoon paprika (I like smoked paprika)

1/2 teaspoon coriander powder       pinch cayenne powder (or more)            1 1/2 teaspoon salt

• Saute spices to enhance the flavor.  Add:

1-can coconut milk                           1/4 cup natural peanut butter                 1/4 cup tomato paste

juice of 1 lemon or lime                   3-cans garbanzo beans

• Cook for 10 to 12 minutes until it starts to thicken.  Add water if too thick.  Take off heat. Garnish with fresh chopped cilantro and serve.

 

Vegetable Korma ~ Pure comfort food

• In a saucepan bring to a simmer for 5 minutes,  take off the heat and set aside

1 cup raw cashews and 1 cup water

• In a large saucepan bring to a boil, lower heat to simmer until vegetables are fork-tender and drain:

6 golden potatoes, cubed                     1-pound carrots, peeled and sliced or whole baby carrots    1-head cauliflower cut into florets

• In a dutch oven bring to medium-high heat and saute:

3 tablespoons olive oil                      1 chopped onion

1-inch fresh ginger, grated or 1 teaspoon ginger powder        1 tablespoon garam masala                 1 teaspoon curry powder      1 teaspoon turmeric powder     1-1/2 teaspoons salt

• Puree in blender:

1-14 ounce canned tomatoes                   previously simmered cashews          1-can coconut milk

• Place drained cooked vegetables into dutch-oven. Add puree and stir to combine.
• Add 1 cup frozen peas.  Cook for 5 to 10 minutes and serve.