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Braised Coconut Spinach & Chickpeas with Lemon — Recipes from The Kitchn. Are you in the mood for some comfort food? Of course you are; it's February. But in the interest of lingering New Year's resolutions, you might, however, be leaning towards something with vegetables — perhaps even a vegetarian dish? I have a proposal for you: fresh baby spinach and chickpeas, slow-cooked with ginger, garlic, and onion in a creamy coconut milk sauce, finished off with a healthy dash of lemon. But it doesn't stop there. No — this spicy, tangy dish of greens was designed to be served over a sweet potato. See? Braised Spinach & Lemon Chickpeas: Watch the Video Error: Error loading playlist: No playable sources found It's a mess of colors and vegetables — green, tender spinach draped over a big, hot sweet potato.

Find out how to bake sweet potatoes, step-by-step, right here. This isn't, by any means, an especially difficult or even original meal; there are scads of recipes out there for greens braised in coconut milk. The stew itself is a quick one, for something stewed. Search for "indian recipe" - Forks Over Knives. Coconut Thai Curry with Chickpeas - I Quit Sugar. This hearty vegetarian recipe comes from the beautiful Ella Woodward's first cookbook - Deliciously Ella.

Ella says: "The coconut milk makes it wonderfully creamy, while the ginger, chilli flakes, coriander and miso add a fantastic array of different flavours. It also keeps really well, so you can make extra portions of it to store in the fridge to fuel you through the week. " 2 X 400 ml tins coconut milk.2 X 400 ml tins tomatoes.2-3 cm piece of fresh ginger, peeled and grated.1-2 teaspoon chilli flakes.1 large (1kg) butternut squash.2 medium (600g) eggplant. handful of fresh coriander, finely chopped.1 X 400 g tin chickpeas, drained.3 teaspoons brown miso paste.

Salt and freshly cracked black pepper, to taste. Directions 1. 2. 3. Note If you're a fan of Ella's, check out our Three Bites segment with her here. Ella's tip: If you don’t like chickpeas, you can leave these out. Beef Korma Recipe. Chana Masala in the Slow Cooker. Thanks so much to Kimberly Danger from Frugal Bites for sharing this great recipe with us. I’m still on “leave,” enjoying my time with new baby and settling into life as a family of 6. I’m so grateful for the help and support of my fellow bloggers during this time! ~Erin Ever since a new Indian restaurant opened up down the street from us last fall, I can’t get enough. It’s become my new foodie obsession. For me, it wasn’t enough to just enjoy a nice meal out every other month. I wanted to recreate these colorful flavors at home. If you’re new to Indian cooking, don’t let these recipes overwhelm you. This recipe for one of my favorites, Chana Masala, is so flavorful you’ll forget that it’s vegetarian… and frugal!

About the Author: Kimberly Danger is the creator of and author of three books including Instant Bargains: 600+ Ways to Shrink Your Grocery Bills and Eat Well for Less. Vegan Malai Kofta (Potato Dumplings in Spiced Tomato Sauce) Today I share with you one of our all time favorite Indian dishes, Malai Kofta. Traditionally, this dish is a rich combination of fried potato, veggie, and cheese meatball/dumplings floating in a creamy spiced tomato sauce.

Served with rice or flat bread, it really is a treat. Of course we modified this recipe and made it both vegan and gluten-free, but kept all of the tastiness and fragrant flavors. It does take a bit of prep work, so save it for a weekend or a day when you have a bit of extra time. If you want to make ahead, you can make the sauce ahead of time (actually tastes better when made a day ahead), and simply reheat and drop in the freshly made dumplings. These crispy potato delights can be baked as I show you here, or fried until golden brown on all sides. This was probably the dish that got us hooked on Indian cuisine back in the day, I hope you enjoy it as much as we do! Ingredients Method Step 1 Preheat oven to 450 degrees. Step 2 Step 3 Step 4. Delicious Potato & Cauliflower Curry. {Vegan Recipe} Cauliflower might be my new favorite ingredient. It might sound strange to say that. When I was younger, I certainly never would have thought that I’d say such a thing.

Cauliflower was one of the most boring foods I could think of as a kid. I couldn’t even hate it, I didn’t find it disgusting or anything, I just had no opinion about it at all. It was just a flavorless, colorless, chunk of vegetable that showed up on the dinner plate sometimes. But, as I’ve grown up and done some traveling, I’ve realized that the only reason it was so boring was that I didn’t know how to use it. When you see how they use cauliflower in India in a dish like this, you wonder why you were ever eating it any other way! Cauliflower does have a pretty mild taste, but it’s texture really adds to the complexity of this dish. For about six to eight portions, here’s what you’ll need: Start by heating the oil in a pan. At this point, add about one cup of water to the pan and bring it to a boil. And there you have it! Quinoa & Roasted Chickpeas w Eggplant, Mushrooms + Za’atar | JUICEBOKS.

This one-skillet meal comes together quickly for your weeknight. Za’tar is a Middle Eastern spice and herb mixture made with sesame seeds, sumac, salt and other herbs. You can find it in specialty international markets or you can simply make on your own. I was inspired by a large bag I found at PHOENICIA market here in Houston. I like to top this dish with a creamy tahini dressing. A flavorful hearty, yet perfectly elegant dinner. {Yield 3-4} 1/2 eggplant, diced extra virgin olive oil 4 Tbsp za’atar freshly ground black pepper sea salt 1 large shallot, chopped 2 garlic cloves, minced 1 can chickpeas, rinsed 1 cup crimini or button mushrooms, quartered 1 cup cooked quinoa splash dry white wine, or cooking wine 2 Tbsp fresh oregano, chopped 1 large handful arugula {dressing} 1/4 cup tahini 1/4 cup sweet miso 1/4 cup water splash apple cider vinegar Preheat the oven to 400 degrees. To make the dressing, whisk all ingredients together, adding the water slowly, until you reach the consistency of your liking.

Slow Cooker Butter Chicken Recipe. Biryani Sauce Base. Red lentil coconut soup | Scaling Back. We finally got some snow here in Portland although it only lasted a few hours it was truly beautiful for a short while. Growing up in California I’ve spent very little time in the snow and I’m always struck by how still and silent the world seems when it is blanketed in white. While I was sloshing through all the slush left over from our little storm I started dreaming about a nice warm comforting bowl of soup.

Since I’ve been trying to avoid meat, dairy, gluten and sugar I had to think about my usual bowl of soup a little differently. I thought maybe a coconut based soup with some Indian spices and then I found this recipe from my favorite blogger Heidi Swanson and dinner was served. Lentils are a great source of protein, don’t need to be soaked before cooking and an entire cup of cooked lentils contains just 200 calories. Red lentil coconut soup Author: Tina Jeffers Cook time: Total time: Serves: 8. Potato Vegetable Samosas. Ingredients Dough 2 cups all-purpose flour ½ teaspoon salt 2 tablespoons vegetable oil ¾ cup warm water Filling 2 ½ cups peeled and diced Yukon Gold potatoes, cut into ½-inch pieces 1 tablespoon fennel seed 1 tablespoon cumin seed 2 teaspoons coriander seed 3 tablespoons vegetable oil ½ cup finely diced onion 2 cloves garlic, minced 1 inch fresh ginger, peeled and grated 1 package (1 lb), frozen chopped spinach, thawed and excess juices squeezed out ½ cup frozen peas, thawed salt and pepper vegetable oil for frying Directions 1. 2. 1. 2. 3. 4. 5. 6. 7.

Red Lentil Curry Recipe. Aloo Curry - Curried Potatoes - Recipe for Aloo Curry.