VEEG

Honestly, the hardest part about this recipe is pulling out all the spices. If you dont have them, well that would make it even harder.  The amchur (dried mango powder), is something probably not a lot of people have in their pantry.  You can omit it or you can add a tablespoon of lemon juice in its place.  This will add a bit of tang like the amchur. If you like Indian, it really is worth the investment in spices.  So many meals can be cooked up pretty quick. We really loved this dish.  I brought it into work for a potluck. Everyone who tried it, liked it. A big hit! CHANA MASALA 2 tbsp coconut oil or vegetable oil 2 yellow onions, finely diced (2 cups) 4 cloves garlic, minced 1 thumb size piece of ginger, minced or grated 1 to 4 whole dried red chilies, depending on the heat you like 3 green cardamon pods 3 whole cloves 1 cinnamon stick 1 bay leaf 1 teaspoon amchoor* (dried mango powder) 1 teaspoon ground coriander ...

Not the prettiest pictures but I needed to capture this recipe and save it.  We all loved it.  So creamy and delicious and we all knew it was a keeper.  A definite need to repeat the recipe. Matter of fact I cooked up some green beans from the Farmers market yesterday... Green Bean and Tofu Curry I had a lot of fun creating this recipe.  I had some of my fire roasted salsa in the fridge.  If  you do not have salsa handy, use a little tomato paste mixed with water. 2 tablespoons coconut oil or any mild oil 1/2 cup salsa 1 cup onion 3 cups green beans 1 1/2 teaspoons Balti Seasoning* 1/2 cup roasted Anaheim chilies or similar style chilies 1 can coconut milk 1/2 cup water slurry: 1 tablespoon of corn starch mixed with 1 tablespoon of water Press tofu, at least for 30 minutes. Cut into bite sized cubes. Boil green beans until tender. Cool to stop cooking process if you are not going to add the green beans right away. Drain completely....

I double this when I make it. I have made it twice now.  I freeze some of it.  It is a great meal to make when you are in a hurry.  You can cook some lentils and just add the sauce to it.  Or you can get all fancy and add vegetables to the mix.  I have made it both ways now and I think my favorite is just with the lentils.  I have spread it on toast, yes, seriously I have (on more that one occassion). It's awesome that way. VINDALOO SAUCE 2 teaspoons black peppercorns 2 tablespoon white peppercorns 1 teaspoon whole cloves 4 teaspoon coriander seeds 2 tablespoon yellow mustard seeds 2 tablespoon brown mustard seeds 1/2 teaspoon turmeric 2 teaspoon fennel seeds (reduce or omit if you are not a fan) 2 guajillo chilies 4 cloves garlic 1 thumb-sized piece fresh ginger, mince 1 teaspoon sea salt 6 tablespoon vegetable oil 4 tablespoon cider vinegar 1 can tomato paste (4 ounces) 2 tablespoon Tamarind paste Toast the spices in a dry pan, ...

This is so delicious!  This will be a regular to be sure! You can find all kinds of version of this South Indian dish on the internet.  We are pretty pleased with this version and my adaptations.  One of my adaptations is the yellow peppers.  You probably wont find that in most of the recipes on the internet but we liked it because it upped the vegetable quotient in our meal and it looked pretty making the dish more yellow, like lemons. Lemon Rice If you have rice already made, this will come together super quick. 1 tablespoon extra virgin olive oil ½ tablespoon minced ginger ½ tablespoon urad dal 1 red chili pepper ½ teaspoon mustard seeds ½ cup raw cashew nuts some curry leaves, if you have them ¼ teaspoon turmeric powder 5½ cups cooked rice ¼ teaspoon salt or more to taste 4 tablespoons lemon juice, from one large lemon 2 large yellow bell peppers 2 tablespoons chopped cilantro leaves Saute yellow peppers in oil until soft.add ginger,...