Tag Archives: asafoetida

Spicy Sour Chickpea Curry

Spicy Sour Chana Curry

Sometimes indecision can be a good thing. I entered the battle zone kitchen knowing only one thing: I wanted curry. Spicy? Tangy? Sour? Tomato based? Coconut milk based? All these questions flew through my mind as I assembled the curry vegetables. I quickly discovered that I had no tomatoes or coconut milk, so those options were out. But for flavour … I decided in the end to not make a decision. Thus, spicy sour chickpea curry was born!

The curry mixture is based off of this Spicy Squash Curry recipe that I’ve made in the past. The legume of choice was chickpeas for their meaty texture. The vegetables were inspired by my CSA of the week: eggplant, zucchini, the first cherry tomatoes and red peppers of the season, and swiss chard. I found some mushrooms in the fridge so they got added to the pot as well. The end result was better than I could have imagined, and exactly what I wanted! The curry is spicy from the hot peppers and chili powder, but it’s very tangy as well with both asafetida and amchoor (mango powder). The whole fenugreek and cumin seeds add depth, coriander for the ‘common’ curry binder, and turmeric to finish it off. The end result is a complex, unique flavour profile that is as spontaneous as the method of the recipe making! Definitely a crowd pleaser with its mixture of spicy and sour, and one that I will turn to time and time again the next time I am paralyzed by indecision. Enjoy!

Spicy Sour Chickpea Curry

*Note* It goes without saying that you can add or omit anything on this list to satisfy your own urges at the time. This is the version that I made, and it hit the spot! There is no substitution for mango powder in this recipe. It adds a unique tang to the dish, and is worth hunting out at an Indian market (my sample size has lasted me 2 years and counting). If absolutely necessary, I believe that 1 tbsp. of tamarind concentrate may result in the same tangy-sour notes, but this substitution is (as of yet) untested.

1 tbsp. ground coriander

1 tsp. fennel seeds

½ tsp. turmeric

1 tsp. chili powder

½ tsp. paprika

2 tsp. oil

1 tsp. cumin seeds

pinch of asafetidia

½ tsp. fenugreek seeds

4 whole dried red chilis, to taste

¼ tsp. salt, to taste

1 tbsp. fresh ginger, minced

 

1 medium eggplant, cut into ½” moons (approx. 4 cups)

1 large zucchini, cut into ½” moons (approx. 4 cups)

1 cup mushrooms, sliced

1 medium red bell pepper, cut into bite-sized pieces (scant 1 cup)

3 cups cooked chickpeas (2 (19oz. cans chickpeas, or 1 cup dried chickpeas, pre-cooked)

1 bunch swiss chard, roughly chopped (approx. 4 cups)

1 cup cherry tomatoes

1 tbsp. lemon juice

2 tbsp. fresh cilantro, chopped

1 tbsp. amchoor (mango powder)

 

Directions:

1) In a small bowl (or large measuring cup) mix together the ground coriander, fennel seed, chili powder, paprika, turmeric, and ¼ cup water to make a paste.

2) In large pot, heat oil on medium high. Add the cumin seeds and asafetida. Saute until cumin seeds begin to crack.

3) Add fenugreek seeds and red chilis. Stir.

4) Add the spice paste, salt, ginger, and ¼ cup water. Stir and sauté until fragrant, approx. 2min.

5) Add the eggplant, zucchini, and mushrooms. Stir, cover, and let steam until eggplant begins to soften, approx. 5min.

6) Add the bell pepper, chickpeas, and 4 cups water. Stir, cover, and bring to a boil. Lower heat and let simmer until eggplant tender, approx. 20min. Add water as necessary to adjust for consistency. (I added about 8-10 cups total)

7) Add the swiss chard, cherry tomatoes, cilantro, amchoor, and lemon juice. Stir, cover, and cook until greens bright green and slightly wilted. Adjust for seasonings.

8) Serve with rice and/or flatbread of choice.

 


Kala Chana

Kala Chana

Chickpeas are one of the unsung heroes of the legume world. (Lentils are the other). Not too terribly exciting, they demurely sit in many a pantry patiently waiting their turn. Often they are destined for hummus, other times in soups and stews. For those lucky few chickpeas, they are presented to the adventurous as besan, and maybe will end up being delicious socca or Burmese tofu. I have been known to make desserts out of them as well 🙂 These beans are taken for granted, often relegated to the sidelines. This doesn’t have to be the case! Enter Kala Chana, the venue for chickpeas to strut their stuff and shine.

Kala chana are actually black chickpeas, which are smaller and more robust than the more common garbanzo bean. I hunted them down in an Indian market, and immediately fell in love. Make no mistake – they’re still a chickpea, but with more texture and thus more presence. They also fool the eyes into thinking they’re more exotic than the garbanzo – think a black bean in garbanzo clothing! To truly appreciate this bean, I first set about finding a recipe that would really let it shine. Using the Internet, my standard Chana Masala recipe, and various other influences, I created this delicious Indian curry that is sure to satisfy all chickpea lovers out there. And convert all the ‘chickpea haters’. There’s more to the chickpea than hummus and a throw in!

This Kala Chana is a spicy Indian curry with a tomato puree base. I love using fresh tomatoes, green chilies, garlic, and onions and pureeing them first to create the curry sauce. I have also used canned tomatoes in the past, with fantastic results. The resulting puree is so fragrant you know it’ll be delicious. The tempering for this dish is cumin-seed based, with some asafoetida for sourness, coriander and turmeric for ‘curry spice’, and garam masala for a more savory taste. The green chilis and the red chili powder pack a punch, making the final product craveable. The besan (double chickpea action!) acts like a thickener, making the curry sauce have a bit more creaminess and ‘oomph’. I served it over greens, but you can be more traditional and serve it with rice and/or your flatbread of choice (Roti or naan make for great scooping vessels!). Hands down this is one of my favourite curry recipes, and one that I will keep going back to time and time again. All hail the chickpea!

 

Kala Chana

1 cup kala chana (dry) *Note: if you don’t have kala chana, substitute dried chickpeas. Just as tasty!

2 medium tomatoes, chopped

2 green chilis, chopped

1 tbsp. ginger, minced

1 tbsp. garlic, minced

1 tsp. canola oil

1 tsp. cumin seeds

⅛ tsp. asafoetida (hing)

1 tbsp. besan (chickpea flour)

1 tbsp. ground coriander

½ tsp. turmeric

½ tsp. garam masala

1 tsp. red chili powder

4 cups water + as needed

salt, to taste

fresh cilantro, chopped

 

Directions:

1) Soak kala chana overnight. Rinse and cook until al-dente.

2) In food processor, puree tomatoes, chilis, onion, and garlic.

3) In large pot heat oil on medium-high. Add cumin seeds and sauté until start to sizzle.

4) Add asafoetida and besan. Stir continuously and cook until besan light brown and toasted

5) Add coriander, turmeric, garam masala, and chili powder. Stir.

6) Add tomato puree. Stir and bring to a boil. Let cook until most moisture gone and starts to darken.

7) Add cooked kala chana, water, and salt. Bring to a boil, let simmer 20-30min.

8) Garnish with cilantro. Serve with rice and flatbread of choice.

 


Masala Two Ways: Edamame Masala and Jackfruit Masala

Edamame Masala: The edamame adds protein, and they look like precious gems nestled in the curry!

Edamame Masala: The edamame adds protein, and they look like precious gems nestled in the curry!

Jackfruit Masala: More exotic with the jackfruit, but just as delicious!

Jackfruit Masala: More exotic with the jackfruit, but just as delicious!

I am forever amazed and astounded at the sheer volume and variety of Indian curries. I tend to love the tomato-based, fiery curry versions and will only occasionally stray to the coconut-based. Tomato curries are generally from Northern India, while their coconut cousins tend to be from the South. One such tomato curry that recently piqued my interest is the Masala curry. I tried to find ‘rules’ as to what makes the Masala curry a ‘Masala’, but could find no general guidelines. Thus, I created two versions of a Masala – one with edamame (to replace the peas) and one with jackfruit (because experimenting with jackfruit is delicious! Cases in point: Thai Jackfruit Curry and Ethiopian Jackfruit W’et).

The recipe formula is below. For the Edamame Masala I used Edamame, and for the Jackfruit Masala I replaced the edamame with one 19oz. can young jackfruit (in brine). I also omitted the mushrooms, because I used the last of them in the Edamame Masala. Being an engineer, I did a side-by-side comparpison to evaluate the results. First, the flavour profile. As the base of the Masala did not change between the two, the final taste didn’t change as well. The spice mix is subtly spicy, but with a tangy kick at the end from the asofetida. The Sucanet takes the edge off the spice, but the curry doesn’t taste sweet at all – a relief to this spice lover! The garam masala adds a savoury element to the curry, and the veggies and greens soak up the flavour wonderfully. The real difference (obviously) is in the edamame/jackfruit. While I prefer the edamame for the protein profile, it’s the jackfruit version that really shines. The jackfruit and the eggplant lend some texture to the dish, and the jackfruit gets saturated with all that lovely spice during the simmer. The results of my taste test? I love them both! I leave it up to you to choose between the two – or even your own version! The curry sauce is worth making regardless of the added veggies, as a different tomato curry offering that is subtly spicy, tangy, and savoury – a delectable curry sure to please!

Masala Curry

1 (16oz.) bag frozen edamame, thawed (or 1 (19oz.) can young jackfruit (in brine), drained and cut into bite-sized pieces)

1 (28oz.) can diced tomatoes, or 2 cups diced

½ tsp. salt

¼ tsp. red chili powder

1 tbsp. ginger, minced

½ tsp. ground coriander

2 green chilis, minced

1 tsp. canola oil

½ tsp. cumin seeds

Pinch of asafetida (hing)

2 bay leaves

1 tbsp. grounder coriander

½ tsp. paprika

¼ tsp. turmeric

½ tsp. Sucanet

1 lb. eggplant, cubed

1 green bell pepper, cubed

1 cup mushrooms, sliced

1 small zucchini, cut into ½ moons

4 cups greens, chiffonade

2 tbsp. fresh cilantro, chopped

¼ tsp. garam masala

Directions:

1) In food processor, puree tomatoes, salt chili powder, ginger, ½ tsp. ground coriander, and green chilis

2) In large pot, heat oil on medium-high and add cumin seeds. Sauté until seeds begin to crack.

3) Add asafetida and bay leaves. Stir and sauté approx. 30s.

4) Add tomato puree and remaining spiced. Stir and bring to a simmer.

5) Add eggplant, edamame, and water to adjust for thickness. Simmer approx. 5 min.

6) Add bell pepper, mushrooms, and zucchini. Simmer until eggplant is tender, approx. 15min.

7) Add greens, cilantro, and garam masala. Stir and cover. Cook until greens bright green and wilted, approx. 2min.

8) Remove from heat and let sit covered approx. 2 min.

9) Serve with naan, roti, and/or rice.


Triple Daal Dals

Dal: Pigeon peas (whole), mung beans, green lentils Additional veggies: Kale

Dal: Pigeon peas (whole), mung beans, green lentils
Additional veggies: Kale (kept it simple!)

I have a bean addiction. No matter how much storage room I have (or lack thereof), if there’s a dried legume that I haven’t seen before I pick it up. The weirder the better. Similar to my belief that stews are better with greens, why use one kind of lentil in a daal when you can use two? Or three? Sometimes more is just more, but sometimes more is better. This is one of those times.

Through experimentation, I have come across some favourite lentil/bean combinations. With the appropriate tempering and additional veggies, you can have a whole-meal dinner that is flavourful, hearty, and guaranteed to be unique every time. I love experimenting with dals, and I don’t think I’ve made the same version twice. I do have my favourites however, and this is the guideline that I will present to you.

In a dal, the all mighty lentil is the star of the show. Resist the temptation to use chickpeas – those have their time and place. A dal is where the lentil can shine. There are many types, some of which you will be very familiar with, and some are quite odd. Here’s the list of what’s been simmering in my pot in the past:

– Green lentils: These are what I would call “standard” lentils. They keep their shape when cooked, and have infinite uses. One favourite is mujadara.

– Red lentils: Another “standard”, these disappear when cooked in a stew, and make the consistency thicker. A tricky way to get more protein!

– Mung beans: Whole mung beans are pretty green beads. They are quite small, and cook in about the same amount of time as green lentils. They have a stronger taste then green lentils, but still subtle.

– Urad dal: Whole urad dal are very small black lentils. I picked these up by mistake trying to make dosas. A tip: use split urad dal for dosas! Whole urad dal can be used like black Beluga lentils, which (ironically enough) I have never found in the grocery store.

– Toor dal: A recent acquisition, these are like red lentils and split urad dal. They cook quite quickly and add thickness to your dal. I can’t pick up a distinct taste for them, and as such I think they could be substituted with red lentils in a pinch.

– Pigeon peas: Whole pigeon peas are about the size of a green pea and grey. I picked up whole ones by accident – I wanted split pigeon peas. However, whole ones are delicious too! They have a much stronger flavour, one that is unique to the bean world. When you want a change from chickpeas but are still craving the chickpea texture, I’d use these. I used them in the sambar, and they are delicious.

(The terminology used here is what is on my package/labeling at the ethnic grocer. I am sure there are many names for these lentils. A good guide as to what they may be called to you can be found here: The Cook’s Thesaurus: Lentils.)

For the tempering, I generally try to stick to guidelines from multiple chefs, with the occasional creative mix. I have noticed these general rules of thumb, and thus far they have served me well!

1) If there is no cumin, then there is coriander. Often there is both.

2) If there are no mustard seeds, then cumin seeds are used

3) Asafetida (hing) and anchoor (mango powder) bring a lovely sourness to the dish. They are worth the hunt to find! Rarely used together, you just need a pinch of one or the other. If you don’t have any, you can substitute with lemon or lime juice at the end.

4) Curry leaves heighten the dish to a whole different level. You can have the same tempering but with the addition of curry leaves it’s a whole new dish. Unfortunately, you cannot substitute curry powder for this ingredient. While hunting for asafetida and anchoor, pick up some curry leaves. I got mine by asking the man behind the counter at an Indian grocery, and he cut a fresh branch for me – for $0.99! I have also found them at Asian grocery stores, beside the lime leaves and pandan.

5) Don’t be afraid to experiment, but write down what you try!

Dal: Mung beans, toor dal, and green lentils Additional veggies: Kale and carrot

Dal: Mung beans, toor dal, and green lentils
Additional veggies: Kale, eggplant, and zucchini

Here is my current favourite dal. As I mentioned above, feel free to mix and match the lentils – you just need a total of 1 cup dry when you’re done. Enjoy!

Triple Daal Dal

½ cup mung beans, rinsed
¼ cup toor dal
¼ cup green lentils
4 cups water (plus more if necessary)

Tempering
2 tsp. canola oil
1 tsp. mustard seeds
10 curry leaves
¼ tsp. asafoetida (hing)
1” piece fresh ginger, minced
⅓ cup onion, minced
1 large dried red chili, minced (or 3t. red pepper flakes, to taste)
3 cloves garlic, minced
2t. white vinegar
2 tsp. ground coriander
¼ tsp. turmeric
2 medium tomatoes, chopped
Fresh cilantro, for garnish

Optional veggies:
greens, broccoli, cauliflower, carrots, celery, bell peppers, zucchini, eggplant, beans …

Directions:
1) In large pot, heat oil on medium. Add mustard seeds and sauté until they start to sputter (a lid is handy!)
2) Add asafoetida and curry leaves. Sauté ~30s.
3) Add onions and ginger. Sauté until onions are translucent, ~2-3min.
4) Add dried red chili, garlic, vinegar, and coriander. Sauté ~1min.
5) Add turmeric, tomato, and optional vegetables of choice. Stir, cover, and cook until tomatoes start to break down and get saucy.
6) Add all lentils and water. Mix, cover, and cook on medium-low for 20-30min, or until lentils are tender. Add water as necessary to adjust the gravy to your liking.
7) Adjust seasonings to taste. Add cilantro and optional greens. Cover and bring to a boil.
8) Turn off heat, stir, and serve with rice, roti, or naan.


Deluxe Aloo Curry

Deluxe Aloo Curry

What started as a simple exercise to use up some gorgeous baby potatoes turned into a giant vat of a tomato-based aloo curry – untraditional and unintended! Most aloo curries I have seen in restaurants are potatoes + one other element (spinach, cauliflower, cilantro, paneer …) not a whole garden full! I always get excited too when I find a tomato based potato curry as I prefer tomatoes to potatoes any day. This flavourful curry can be served with basmati rice and/or your Indian flatbread of choice. I served it with a daal, however if you want a meal-in-a-bowl throw in some chickpeas! The more the merrier when you’re creating in the kitchen!

I do not promise that this is an “authentic” Indian curry; however “authentic” ingredients are used! It tastes absolutely delicious, and smells wonderful! Clearly can be adapted to the contents of your fridge/CSA box! The version below uses eggplant, zucchini, green beans, mushrooms, greens, bell pepper, and a handful of cherry tomatoes for fun. A “winter” version could be sweet potato (in addition to red potato), squash, mushrooms, greens, and cauliflower. “Spring” could include asparagus and snap peas. Only limited by the scope of your imagination! Enjoy!

Deluxe Aloo Curry

Vegetables/Curry:
3 medium potatoes, quartered
3 cups eggplant, cut into 1” cubes
1 medium zucchini, cut into 1” cubes
1 cup green beans
½ cup fresh mushrooms, sliced
4 cups greens: kale, spinach, Swiss chard, collard greens …
1 bell pepper, cut into 1” cubes
1 cup cherry tomatoes
1-2 cups water, as necessary

Additional vegetables: cauliflower, broccoli, carrots, squash, peas

Tempering/Tadka:
2 tsp. canola oil
1 tsp. cumin seeds
⅛ tsp. asafetida (hing)
salt to taste
1 tsp. mango powder (amchoor)
½ tsp. garam masala
2 tbsp. fresh cilantro, chopped

Tomato Curry Paste:
6 medium tomatoes OR (1) 32oz. can whole tomatoes, drained
1” fresh ginger, minced
2 green chilis, seeded and chopped
2 tbsp. ground coriander
1 tsp. fennel seeds
¼ tsp. turmeric
1 tsp. paprika

Directions:
1) In food processor, puree all Tomato Curry Paste ingredients. Set aside.
2) In large pot, heat oil and sauté cumin seeds and asafetida until cumin seeds crack
3) Add Tomato Curry Paste. Cover and cook approx. 5min
4) Add potatoes. Smooch a couple while cooking to make the curry creamier
5) Add eggplant. Cook approx. 10min.
6) Add all other vegetables except cherry tomatoes and greens. Cover and cook approx. 10min., or until vegetables are at desired tenderness. Add water as necessary
7) Add mango powder, garam masala, and salt to taste. Stir.
8) Add cherry tomatoes, greens, and cilantro. Stir and simmer until greens are bright green and wilted
9) Turn off heat, cover, and let sit a couple of minutes. Serve with roti, naan, or basmati rice

 

 


Sambar with Rava Dosa

South Indian “chicken soup” for the soul!

Sambar is a spicy clear broth soup from Southern India and Sri Lanka. It is very simple in composition, and may be considered by some (me) to be the Indian “chicken soup” for the soul. A scattered amount of vegetables and some toor daal (also known as pigeon peas in Latin cooking) make the dish a pleasing starter to a meal or even a meal in itself. This particular recipe has a nice balance of spicy and tangy, with copious amounts of whole dried chilis and spices offset by tamarind. Tamarind is an ingredient often found in Middle Eastern and Asian dishes, and gives the dish a lime-like tang. I also love to put it in chilis, as the “umami” ingredient. Tamarind pulp and tamarind concentrate can be found in any Middle East, Asian, or Indian grocery; or even a well-stocked grocery store. The base is easily adaptable, with other protein options like green or red lentils, chickpeas, white beans, fava beans, or whatever legume is speaking to you at the moment. The vegetable additions can also reflect the state of your mood/fridge: zucchini, carrots, celery, bell pepper, eggplant … even cauliflower would all be delicious! It is a comfort soup like chicken noodle, and would cure whatever ails you. With the added bonus of being extremely tasty, this soup should be a cold weather standby.

Sambar is often served with a Dosa, an Indian flatbread. After my dosa disasters, I tried another recipe that didn’t involve fermenting beans or rice – Rava Dosa. Rava Dosas are crepes made from semolina and rice flour and are extremely simple to make! Easier even than pancakes, they also taste fantastic and are quick to throw together. They are delicious by themselves, but also make a great dipping vessel for soups, stews, and curries. The jalapeno and cilantro in the batter act as accents to the main dish, almost like a baked-in chutney. They would also be fantastic instead of tortillas in breakfast burritos, omelettes, or anything else you would use wraps for! I will definitely be making these again.

The Sambar recipe can be found here: Sambar

The Rava Dosa recipe can be found here: Rava Dosa

 


Indian Curry Feast – Baingan Bharta, Green Mung Daal, Spicy Okra, Saoji Tempeh, and Spicy Squash with Dosa

Yes, that’s right. Sometimes I have no restraint. I couldn’t decide which dish to make so I decided to make them all!

Far Left: Baingan Bharta and Green Mung Daal
Far Right: Spicy Okra and Saoji Tempeh
Middle: Dosa

Spicy Squash Curry with Saoji Tempeh and Dosa

Too much for my IKEA bowls! Everything was fantastic, and easily put together with some prep work. To break it down, the full menu review dish by dish:

Baingan Bharta

This is the Indian equivalent to baba ganoush. It’s a delightful curry – almost a chutney – of roasted eggplant, tomato, and wonderful spices. Without the oil of baba ganoush! It would make a fabulous spread on roti, na’an, or toast, but I ate it right out of the bowl. It was time consuming to make, but only because you have to roast the eggplant. This step is definitely worth it. The roasted eggplant gives the dish a depth and creaminess that would be missing. I can see this dish entering the dip rotation in my fridge.

The recipe can be found here: Baingan Bharta

Green Mung Daal

This was a combination of two recipes that I found, because I couldn’t even decide which daal to go with! So it is spinach and roasted garlic spicy green mung daal, and is heaven. Definitely not work appropriate unless you come prepared with a travel-sized mouthwash bottle – you’ll need it! I am new to green mung beans, and I am a convert. I love lentils and these pretty beans add another option to my dried bean cupboard. They cook in about the same time as red lentils, and are just as easy. They are creamy in the daal, with enough whole beans left to not make you think you’re eating baby food. The daal itself has a depth of flavour from the spices and garlic that was a unique daal – definitely a departure from the standard red and yellow varieties. The spinach added an extra pop to the daal, just when you think you had it figured out! It comes together easily, and would be perfect for a weeknight meal.

The recipe that I followed *most* is this one: Green Mung Daal with Burnt Garlic Tadka

When I was cooking the mung beans, I put 1c. beans with 4c. water and added 0.25t. lemon juice and about 2c. of spinach. Cover and bring to a boil. Lower to a simmer and cook like you would lentils – the mung beans will expand and be mushy (to taste, of course!). I followed the rest of this recipe as-is.

Spicy Okra

I found fresh okra in my local Asian grocery store, and picked it up on a whim. Okra seems to be the vegetable that comes with issues – either you love it or you don’t. My sister had a roommate in University who would only eat okra. Personally, I’d had it once in some gumbo thing that I wasn’t a big fan of, but I’m willing to chalk that up to my kidney bean issues and not the okra. Plus, a slimy vegetable that doesn’t come from the ocean? I had to give it a shot to see where I sat on the fence!

As it turns out, I am not passionately for or against okra. The slime factor was really cool! When you cut fresh okra after washing, this slime appears from nowhere. It’s easily patted off with some paper towel, but it was kinda like the slime that slugs leave 🙂 The recipe that I chose to highlight the okra was a simple fried version, with a spice profile consistent with the other curries I was making. I never got the okra to be ‘crispy’, but it was a lovely side dish. The okra doesn’t have a strong flavour, allowing the Indian pickle spice mix to shine through. Do not skip the pre-roast and grind step. Making your own spice mixes is so satisfying, plus it makes your kitchen smell amazing. This particular spice mix will become a staple condiment in my kitchen. Delicious! The okra finger-sized shape properties make it perfect for snacking – I brought the leftovers to work the next day to nosh on, and cleared out the stash. Addictive for sure!

The okra recipe can be found here: Crispy Okra with Indian Pickle Spices

Saoji Tempeh

… the dish that started it all. Any recipe that has a spice list as long as my arm immediately goes onto the ‘must try’ list. And is it worth it! Every single spice on this list was found at Superstore or Bulk Barn, so it wasn’t even that difficult to stock the spice rack. I have never had the Saoji Chicken that this is an adaptation of, but this tempeh recipe is one of the best yet! I usually boil my tempeh for about 10min before marinating so the marinade really soaks into the tempeh. With this recipe, the tempeh is boiled IN the marinade, saturating it with flavour. The spice mix – again well worth the pre-toast and grind yourself – is delicious, and has a great kick. Warm and comforting, this dish is definitely one of the stars of the evening. Potentially my new favourite way to cook tempeh as well. Although the list is quite clearly from India, I think the tempeh would lend itself well to tacos, enchiladas, pita pockets, or other wrapped goodies. Add some cilantro-lime crema made with soy yoghurt and you’ve got a supreme pita pocket on your hands! This dish is the epitome of ‘worth the effort’!

The recipe can be found here: Saoji/Savji Tempeh

Spicy Squash Curry

I love squash. I didn’t use to – this is a recent love starting when I gained control of my own kitchen. I grew up with squash one way: Acorn squash cooked in the microwave, then mashed to baby food consistency and liberally sprinkled with brown sugar. This still gives me the shudders. So in my adult life, I am doing my best to explore all the various delicious ways to eat squash – and there are many! This Spicy Squash Curry is a super quick throw-together meal that makes a lot and is absolutely delicious. If I grew up with this as my squash dish, my love affair with these gourds would have started at a young age! The squash is indeed very spicy, and the underlying spices give it a nice warm flavour. I added some spinach to the pot, and it added a touch of green to the dish that made it look extra pretty. If you have squash issues like I did, try this recipe first! You will be blown away by what squash can be!

I served it with some of my dosa and some of the Saoji Tempeh, because I couldn’t get enough of it!

The recipe can be found here: Spicy Squash Curry

After this feast, my tummy was very happy! And because each recipe cooked 4-6 portions, I could enjoy the dishes throughout the week. I am now a convert of toasting my own spices and making my own to-order mixes. I think that extra step makes all the difference. Enjoy!


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