Chole Bhature (GF V HCLF)

I love Indian night at our house! My dad and I love a good curry. My mom? She can't handle the heat. If you can't either then don't make this dish because cutting back on the heat would be chipping away at the foundation of the dish.

Serves: 4 | Time: 25-45 minutes

Main ingredients:
3 cups cooked chickpeas
1 cup low-fat coconut milk
1 tsp cumin powder
1/8-1/4 cayenne powder
1/2 tsp turmeric
1 tsp garam masala
1 tsp amchur/mango powder
1/2 tsp black or pink salt
1 cup filtered water

Paste ingredients:
1 pint of grape tomatoes
1/2 medium red onion
1/2 inch ginger
1 tsp garlic powder
1 tsp green curry paste

Tempering spices:
2 bay leaves
2-3 whole cloves
a pinch of asafoetida/hing
1 tsp cumin seeds or 1/2 tsp ground cumin
2 inch cinnamon or 1/2 tsp ceylon cinnamon
2 green cardamom or 1/8-1/4 tsp cardamom powder
2-3 black peppercorns or 1/4 heaping tsp black pepper

Garnish:
1/3 cup chopped cilantro

Soak 1-1.5 cups of dried chickpeas overnight. Cook for 30 minutes and strain. Alternately use 2 cans of precooked chickpeas. Rinse and drain those, if using. Set aside.
Blend the ingredients for the paste in a food processor, set aside. If you're sensitive to onions, like me, then I suggest cooking the onion first.

Add the tempering spices to a hot pan and stir for a few minutes. Pour in the paste and bring to a simmer. Stir in the chickpeas.
Add the spices, water and coconut milk. Stir and cover. Simmer for 15 minutes.

Serve with coconut or plain basmati rice and garnish with chopped cilantro. This is also great with flatbreads. I steamed some carrots which my mom said was a nice touch.

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Coconut Carrot Curry (GF Vegan)

For those that need a good soup to warm up with this cold weather, try this creamy curry full of vitamins and warming spices.

Serves: 2-4 | Time: 40 min

13 med-large carrots
1/2-3/4 onion, chopped
1 can light coconut milk
2 cups vegetable broth
2 stalks of celery with leaves
2 large roasted red peppers
3 dried bay leaves
1/2 tsp celery seeds
1/2 tsp mustard seeds
1/2 tsp nigella sativa
2 inches organic ginger
1/2 tsp green curry paste
1/2 tsp TJ dry chili paste
1/4 tsp tamarind
1 tsp curry powder
1/2 tsp turmeric
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp garam masala

Grab a large pot and place over medium heat. Add just enough water to cover the bottom. When it begins to sizzle, add the bay leaves, mustard seeds, celery seeds, and nigella sativa (black cumin/kalonji). Temper for a few minutes and make sure the seeds pop. Add the veggie stock and cover.

Wash and peel (if necessary) your carrots. Dice roughly. Chop your onion as well. Mince your ginger. My mom is not a fan of how ginger tastes and my dad doesn't like the little strings you get from it sometimes. My trick is to place the ginger inside a tea leaf steeping spoon and place it in the broth for 5 minutes as it heats up. I then toss half the ginger and keep the rest. You can modify this however you want.

Now add the carrots and onions to your pot and cook for 20 minutes. We're not using a lot of stock because I don't want the end soup to be too thin and I don't want the taste of the coconut to be overwhelmed. However, you can add more liquid towards the end if you prefer it thinner.

Make sure the carrots are soft enough to blend. Remove the bay leaves and add the coconut milk, roasted red peppers, and spice pastes. I enjoy spicy food - not too spicy, but I don't mind a little burn - but if you don't then omit the chili paste. I'm using a stick blender because I'm too lazy to transfer to and from a food processor. Blend until relatively smooth (or leave it a tad chunky if you prefer). Cook for an additional 5 minutes.

Meanwhile, mince the celery. I like to add this towards the end to add a little texture to the soup. If you want a smooth soup then you'll want to add this before blending. Add the remaining spices and cook for 5 minutes. Taste and adjust spices accordingly. I didn't use too much curry powder because I want to be able to taste all the different components of the soup.

Spoon into bowls and allow to cool a bit before enjoying. Sprinkle with the celery leaves from an extra treat! This soup is perfect served with flatbreads or over basmati rice.

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5-Star Carrot Soup (GF Vegan)

I'm not one to brag, but this soup deserves it! I made this in an attempt to recreate a restaurant experience I had and it was definitely successful.

Serves: 1-2 | Time: 1 hour

10 large Carrots (580g)
1 Sweet Potato (250g)
1 orange Capsicum (50g)
2/3 cup Coconut Meat
3/4 cup filtered Water
1 tsp Coconut Aminos
1 tsp Curry powder
1 tsp Chili powder
1 tsp Turmeric
1 inch Ginger (optional)
Carrot leaves (optional)

Preheat oven to 425F.
Set water to boil in a steaming colander. Peel carrots, if not organic, and chop in half. Add to steamer basket and set a timer for 30 minutes.
Meanwhile, destem and deseed your pepper. Drizzle liquid aminos inside and wrap in aluminum foil. Roast in oven for 15 minutes.
Open a young thai coconut and scrape out the meat. You should have more than needed. It can be used as is, or you can simmer it for 15 minutes with 1/4 cup water.
Peel and chop your sweet potato into cubes. Add to a ceramic dish with enough water to cover the bottom. Attach lid and microwave for 4-6 minutes.
To your blender, add: water, spices, coconut meat, the sweet potato and its water, the pepper and its juices, and your steamed carrots.
Puree or blend until smooth (leave chunks if desired).
Serve with the carrot leaves (if organic) for a carrot-y kick!
Enjoy :)

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Simple Spicy Pulao (GF Vegan)

Serves: 1-2 | Time: 5 minutes

3 cups cooked Basmati Rice
3 tbs Tomato Paste
1/2-1 tbs Sriracha*
1/2-1 tbs Ginger paste
1 tsp Turmeric powder
1 tsp Amchur powder
1 tsp ground Cumin
1 tsp dried Cilantro**
1/2 tsp Kalonji
1/2 tsp Cinnamon
1/4 tsp Cardamom
1 tsp Tamarind paste (optional)
1 tsp Coconut Sugar (optional)
Few ounces (3-5) of Water

* 1 tbs is very spicy, so be careful if you are not a fan of heat
** fresh cilantro is much preferable, but that's all I had; for fresh, use about 1/4 cup chopped

Every weekend I cook a batch of rice to save time. It keeps well in the fridge or freezer. To prepare it, I soak for 30 minutes and then boil for 5. I make about 4 cups dry, which triples when cooked. It lasts a week in the fridge, and months in the freezer, and it maintains its texture well when reheated.

In a mid-size pot on medium heat add water and pastes. Stir with a wooden spoon and add spices. Small bubbles should form and it will become very fragrant. Soon the sauce will thicken and reduce slightly.
Add rice and fold. I tossed gently with two wooden spoons until the rice grains were evenly coated. Your rice shouldn't be sticky so the final product will be relatively fluffy, despite the weight of the sauce.
Serve with potatoes or flatbread.

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Black-Eyed Pea and Red Lentil Stew (V, GF, No Soy)

It is getting colder, so let's warm up!

Serves: 8 | Cook time: 1h 15m

Ingredients:
1 cup dry red lentils
1 cup dry black eyed peas
2 teaspoons virgin coconut oil
1 1/2 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon coriander powder
1 tbs turmeric powder
6 cloves of garlic, minced
1-inch fresh ginger, minced
2 tablespoon chili paste
1 bunch of fresh cilantro
1 cup red onion, chopped
3 large ripe tomatoes, chopped
1/2 cup roughly chopped celery
1/2 cup chopped red bell pepper
1 inch of jaggery or 1 tsp raw sugar
1/4 teaspoon pink rock salt

Preparation:
Soak the black eyed peas and lentils, in separate containers with double the water to cover, overnight or for at least 4 hours. Drain and rinse; set aside. Chop your onion, garlic, and ginger.
In a deep pan, add coconut oil and heat on medium. Add cumin seeds and mix until they pop, being careful not to burn. Add in the ginger, garlic and onion and sauté for 4 minutes or until onion is translucent.
Add in all the spices and mix for a few seconds. Add in the celery, bell peppers, tomato and chili paste to taste and cook for 4 minutes until tender and mushy.
Add the lentils, peas, salt and 3 cups water. Cover and cook for about an hour or until the lentils are soft.
Soak rice for 30 minutes. Drain and rinse. Boil salted water, then add rice. Cook for 6 minutes. Drain.
Taste stew for salt and spice. Add spices or more water, if needed. Add half of your cilantro, and reserve the rest for serving.
Serve hot atop or alongside a bowl of rice.

Pairs well with fresh naan, roti or banana chips.

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Curry Tempeh Loaf with Plum Chutney + Whole Grain Mustard

My plums finally ripened! And what do you do with ripe plums? Make a delicious chutney, of course. You'll need:

2 cups chopped Plums (2-3 plums)

1/4 cup Golden Raisins or Currants

1/2 - 3/4 cups Apple Cider Vinegar

2 tsp Ginger paste or freshly grated

1/2 tsp Red Chili Powder or Flakes

1/2 tsp whole Brown Mustard Seeds

1/4 tsp Ground Cloves/Nutmeg

1 clove Garlic or 1 tsp hing

1/2 cup Onion, minced

1 cup Brown Sugar

1 tsp Cinnamon
1 tsp Turmeric

1 tsp Sea Salt

Combine all ingredients in a medium saucepan and bring to a boil over medium heat.

Let simmer, stirring occasionally, for about 30 minutes (will reduce by 1/3). As the chutney begins to thicken, stir more frequently to assure it does not burn. It should be syrupy within another 10 minutes.

To test for readiness, dip a cold metal spoon into the chutney. If the chutney evenly coats and sticks to the spoon, it is done. Can or serve.

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Whole Grain Mustard

1/2 cup brown mustard seeds

1/2 cup apple cider vinegar

1/4 cup basically any beer

1 tbs organic brown sugar

In a glass bowl, mix everything but the sweetener. Cover with a lid or plastic wrap. Refrigerate for a minimum of 12 hours to 2 days.

In a food processor, blend your mixture. Add in a heaping tablespoon of brown sugar. This balances out the acidity of the vinegar. For a sweeter mustard, add more sugar. Store in a small glass jar: last months in the fridge.

Side note: for alcohol-free chefs, simply omit the beer. You can also play around with adding herbs, spices, etc. This is just your basic recipe. You want an equal ratio of seeds to vinegar. You can also use black or yellow mustard, and white balsamic vinegar. Have fun!

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Now chutney is a South Indian condiment that pairs wonderfully with various curries and breads. I was going to make something along those lines, but my dad was out of town, and I really needed to use up some of the tempeh I bought. So why not modify one of my old meatloaf recipes? This one pleases even my animal-eating parents!

Prep time: 10 minutes | Cook time: 25 minutes | Serves: 4 (2 slices each)

1 (8oz) package tempeh

1 small onion, minced

1 large carrot, minced

1 cup instant oats

2 tsp ginger paste

1 tbs liquid aminos

2 tbs spicy mustard

3 tbs curry powder

1 tsp turmeric powder
1-2 tsp red chili powder

1 tsp liquid smoke (optional)

1 green chili, minced (optional)

4 tbs (no-HFCS) tomato ketchup

1 tbs Worcestershire sauce (optional)

Preheat oven to 350F. Grease a glass loaf pan. In a mixing bowl add everything but the tempeh. Chop your tempeh or mash it with a fork in the bowl. Mix everything. Press it into your baking pan. Rest 5 minutes. Bake 25-30 minutes. Let cool before slicing. I served this with blanched broccoli, spiced with chili powder and cumin plus lemon juice. And drizzled everything in chutney!

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Black-Eyed Pea Curry

Prep time: 5 minutes | Cook time: 40 minutes | Serves: 4

3 cups of soaked (1 cup dry) black-eyed peas or 2 15-ounce cans

1 cup basmati or jasmine rice

3 tbs coconut oil

3 tbs garbanzo bean flour (besan/gram)

1 tsp brown mustard seeds

3/4 tsp cumin seeds or ground cumin

1 tsp hing/asafetida or 1 clove minced garlic

1/2 large onion, chopped

1 thumb fresh ginger, diced

2 vine-ripped tomatoes, chopped

1 cup vegetable broth

2 tbs lemon juice, squeezed

1-2 bay leaves

1 tsp coconut sugar

1 can coconut milk

2 tsp turmeric

1 tsp coriander

1 tsp paprika

1/2 tsp chili powder

1/4 tsp cayenne pepper

1 tsp sea salt + 1 tsp extra

1 jalapeño or green chili (optional)

4 tbs or 1/4 cup fresh cilantro, chopped (extra for garnish, if desired)

I soaked my black-eyed peas overnight for 7 hours. Drain and rinse the beans, remove floating shells and debris. Add to a medium pot with just enough water to cover and 1 tsp sea salt. Cook on high for 15-20 minutes. Similarly, follow the directions on your package of rice. Meanwhile...

Chop your onion, cilantro, ginger and tomatoes. Heat 1 tbs of oil in a large pot over medium heat. Add mustard and cumin seeds, stirring until they pop. Add more oil and then the flour, keep it moving so as not to burn. When slightly golden and aromatic, push to the side and add 1tbs more oil. Add your hing or garlic, stirring until fragrant.

Add onion, ginger and tomato plus the veggie broth. Boil for 5 minutes and then add your lemon juice plus bay leaves. Simmer with lid for 15 minutes. Remove the leaves, add sugar and salt. Once thick, add your coconut milk and rest of spices. Simmer for 10 minutes. Add your beans and cilantro, then remove from heat. 

Serve with plain or jeera rice and rotlis.
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This is a really fantastic recipe because even though it has a lot of ingredients, it is very simple. The stove does most of the work, you just need to give it the goods. When I first started making Indian food, I thought everything was supposed to burn your mouth and have curry powder in it. I have come a long way! A few great things I've learned since exploring this cuisine: it's full of healthy ingredients, I get to learn some Hindi, it's really easy to make vegan, and it can be as complex or simple as you have time for :)

See here on my Instagram