832 india recipes

Baked vegetarian samosa logs wrapped in whole-wheat chapatis and stuffed with curried cauliflower, peas, coconut, and cilantro. Paired with a ginger-spiked tomato chutney sweetened with grape juice.

Green peas with curried mushrooms sauteed in chicken broth and finished with creamy low-fat yogurt. A quick, healthy Indian-inspired vegetable side dish ready in 25 minutes.

A fiery, tangy Vietnamese chili dipping sauce made with dried red chilies, garlic, fish sauce, and fresh lemon. Ready in 10 minutes with no cooking required.

Vegan hearty stew with dried chickpeas and kidney beans simmered in a curry-soy broth, thickened with pureed parsnips, and loaded with carrots, zucchini, bulgur, pasta, and spinach.

An Indian-style yogurt sauce with sautéed onions, hot chilies, cumin, coriander, and fresh tomato. Creamy, tangy, and gently spiced in just 30 minutes.

Hot and spicy chili sauce made from ripe tomatoes, onions, curry powder, ginger, and nutmeg simmered with apple cider vinegar. A homemade Indian-spiced condiment for canning.

No-cook cashew pita pockets with curried yogurt, cucumber, bell pepper, and red onion. A crunchy vegetarian lunch ready in 15 minutes flat.

Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.

Thai kanom jin nam prik curry noodles built on a fragrant coconut-moong bean sauce with red curry paste, tamarind, and crispy fried shallots and garlic. Rich, tangy, and earthy, served over soft rice noodles with long beans and sprouts.

One-pot curried brown rice with chicken or turkey, kale, leeks, carrots, and mushrooms. A healthy weeknight dinner for two packed with vegetables.

Stir-fried chicken and apples in a honey-curry glaze with raisins, celery, and parsley over rice. A sweet, spiced 20-minute weeknight dinner.

Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.

Nothing is better than a quick lunch so try this simple recipe that is 100% stress free.

This sautéed babaganoush skips the grill and cooks cubed eggplant with onions, garlic, cumin, and coriander in a wok. Mashed with tahini and fresh lemon, it's a smoky, chunky dip served with warm pita.

Curry-roasted pork loin glazed with mango chutney, surrounded by caramelized pineapple chunks. Tropical Indian-inspired roast with fresh mango garnish.

Sem Pullao with green beans, basmati rice, mustard seeds, cumin, and turmeric cooked in one pot. A fragrant Indian vegetarian side dish ready in 40 minutes.