310 india recipes

Fig pickles made from dried California figs simmered in apple cider vinegar, sugar, and pickling spices. Includes a herb pairing guide so the pickles complement turkey, beef, lamb, fish, or pork.

Old-fashioned baked beans made from dried navy beans, slow-baked 7 hours with bacon, molasses, dark rum, and a surprise hit of curry powder. From-scratch comfort that earns every minute.

Creamy curried peanut soup with rice, carrots, and three tablespoons of curry powder, half-pureed with peanut butter for a thick, nutty broth. Make-ahead friendly and topped with scallions and cilantro.

Simple Indian dal simmered with turmeric, cumin, and green chiles, then finished with a sizzling onion-ginger tadka. Vegan, high-protein, and endlessly adaptable.

This Sri Lankan kakuluwo simmers blanched crab in a spiced coconut gravy thickened with grated coconut and ground rice. Fenugreek, curry leaves, and lime make it unmistakably island-style.

Curried lima bean soup with whole cloves, peppercorns, and bay leaf simmered until tender, then finished with bloomed curry powder and paprika. A hearty vegetarian bean soup.

Indian pulao rice stuffing for chicken with curry powder, pistachios, raisins, pineapple juice, and chicken broth. A fragrant, jeweled rice that finishes cooking inside the bird.

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

Mulligatawny chicken soup with curry, lentils, apple cider, potatoes, and yogurt stirred in at the end. A hearty one-pot Indian-inspired meal.

South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.

Curried spinach and chickpea soup with pearl barley, half the chickpeas pureed for a creamy base, the other half left whole for bite. Vegetarian, high-fiber, lightly spiced with curry powder and cumin.

Harvest vegetable curry: steamed carrots, winter squash, broccoli, red pepper, summer squash, and chickpeas tossed in a quick curry-ginger-lemon sauce. Healthy, fast, and ready in 30 minutes.

Five dahl soup, an Indian vegetarian classic blending mung beans, pigeon peas, chickpeas, and yellow and green split peas with ghee, turmeric, ginger, and a fragrant tarka of cumin, chilies, and asafetida.

Sambaar is a South Indian vegetable and split pea stew spiced with cumin, coriander, turmeric, and dried chili. Loaded with cauliflower, carrots, eggplant, and cabbage.

Thai fried curried rice (Khao Pad Pong Kari) with curry powder, potato, green peas, and light soy sauce. A quick, fragrant vegetarian wok-fried rice ready in 15 minutes.

A 30-minute curry rice bowl with spinach, black beans, and tomatoes. Naturally vegetarian, high-fiber, and built almost entirely from pantry staples and the freezer.