Holy Cow! Indian Curry Sauces : Curry Kit Sauce Selection Pack (6 x 250g) Vegan Curry Kit, Indian Takeaway Cooking Sauces. 3 Flavours, Tikka Masala Sauce, Goan Curry, Mangalore Malabar Curry Gift Set

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A delicious six-ingredient Mushroom Spinach Curry that goes from stovetop to table in less than 15 minutes. The creamy coconut sauce flavored with curry powder is out of the world. All you need to serve with it is rice. A vegan, gluten-free, soy-free and nut-free recipe. Baby spinach or regular spinach (fresh or frozen. If using baby spinach no need to chop, but if using the larger spinach leaves chop them coarsely) The cuisine of Goa-- or rather the cuisines-- are just as diverse and delightful. Both the Hindus and the Christians cook a good deal with rice and coconut but they cook these ingredients up into vastly different dishes. Because Goa is along the coast, fish figures prominently in both cuisines, although Christians in Goa, whose food absorbed stronger Portuguese influences (because of large scale conversions by the colonizers), use pork just as frequently in dishes like Feijoada, Cafreal and Xacuti. It's full of flavor. The easy spice blend for this vegan curry adds so much deliciousness. And the spices--fennel, cardamom, cumin, cinnamon -- work perfectly together to balance each other. Basmati rice is the perfect food to drizzle this curry over. If you want to get fancy, serve it over this simple, 15-minute jeera rice.

It's friendly to all diets. This curry is vegan, of course, but it is also gluten-free, soy-free and free of nuts. You can adjust the spice level up or down, to your liking, and, like I said above, you can make it without any oil, if you wish. You don't need much to gild this lily. Serve the curry with a side of basmati rice or brown rice for a dinner to remember. And a weeknight dinner that you're family will be thrilled to welcome into the rotation.It is creamy and comforting and will leave you feeling satisfied and healthy. Learning how to cook with lentils is a wonderful tool in your culinary arsenal because of how healthy they are. Dal with rice or roti is among the most nourishing meals you can eat. But this dish can also be eaten by itself, like a soup, and it's delicious that way. I love Thai food, and I've shared with you a few of my favorite recipes in the past, mainly perennial favorites like Thai green curry, red curry and yellow curry.

It is nourishing and vibrant. Despite the small ingredient list there are so many great flavors in this dish: salty, tangy, spicy and sweet. It will awaken every tastebud in your mouth. Thai food is always a crowd pleaser, and one of the reasons for this, perhaps, is the fact that it has evolved -- and continues to evolve -- as a fusion of many different cuisines from around the world. I once read someone describe Thai food as "living art that's constantly in motion." While that couldn't sound more syrupy, I think it's also a perfect description.

More Gluten-Free Vegan Recipes

Cherry tomatoesor regular tomatoes. These add more acidity and sweetness to the curry, creating layers of flavor. It's everyone-friendly. There are no gluten, soy and nuts in this recipe so you can make it for anyone. I would even call this curry a child-friendly recipe: it's vibrant with the spices, yet mellow enough with the coconut cream. The crisp carrots along with the al dente green peppers also make for a happy mouthful. Jay usually polishes it off although he did make a remark once about "too many veggies." 😉 Here's the recipe for the vegan Mango Curry, and trust me, it's fabulous. Better still, it comes together in no more than 20 minutes which, in my book, makes it an all-round winner. Serve it up with some bitter gourd subzi and rice for a delightful dance of flavors. Looking for curry recipes? Add besan or garbanzo bean flour, and a couple of tablespoons of rice flour. The rice flour is optional, but it helps the koftas crisp up better. Form 18-20 balls and flatten them slightly so they'll be easier to shallow-fry.

There is a lot of garlic in this recipe because I love garlic in spicy Indian curries like this one. I add about five to six garlic cloves, crushed and sliced, when I saute the onions. Then more garlic goes in when I add a tablespoon of ginger garlic paste to the pot after the onions have browned. Although edamame beans, or fresh soy beans, are not a traditional ingredient in Indian cooking, their nutty taste makes them swimmingly suitable for sauces with predominantly Indian flavors. Vegetable oil. Use any oil of your choice, including avocado oil, sunflower oil, grapeseed oil, peanut oil or coconut oil. Please don't use olive oil in Indian cooking because the flavor doesn't work and olive oil should not be heated to the high temperatures needed for the tempering.Curry leaves (optional): Again, the curry powder has curry leaves so you can leave them out if you don't have them. Or use cilantro and add it at the same time as you would the curry leaves. My mom would put in the whole, peeled mango, seed and all, into the curry, and we would have a great time slurping the flesh off the seed as we ate the curry. I didn't add the seed, but do so if you don't mind getting a little messy-- it's really fun. Ginger garlic paste. If you don't have the paste you can crush together 4 cloves garlic and a 1-inch knob of ginger.