832 india recipes

Spicy Thai-inspired tomato soup with coconut milk, red curry paste, tofu, and soy sauce. Vegan, creamy, and ready in under 30 minutes.

Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.

Thai green chicken curry with eggplant simmered in coconut milk and green curry paste, finished with Thai basil, cilantro, and red chilies.

Spicy cottage cheese veggie dip blends raisins, curry powder, chili and onion into a creamy chilled crudite dip. High-protein, low-fat and ready in 20 minutes. Curry-meets-sweet flavor that hooks dippers.

Thai-style spicy peanut sauce for satay: red curry paste cooked in coconut cream until oily, finished with thin coconut milk, fish sauce, palm sugar, tamarind, and ground peanuts.

Bread machine curried bread loaded with coconut, chopped peanuts, and raisins. Warm curry spice with sweet and crunchy mix-ins baked into a soft yeast loaf.

Indian curried cabbage with cumin, turmeric, tomato, carrots, and bell pepper simmered until tender. A vegan, low-calorie side dish ready in 30 minutes with no sauce needed.

Authentic Thai red curry with homemade paste, coconut milk, and crisp-tender vegetables. A fragrant, spicy vegetarian stir fry served over jasmine rice.

Hot and sour Thai-style mushroom soup with oyster and enoki mushrooms, serrano chilies, lemon grass, kaffir lime leaves, lime juice, and fish sauce. Light, aromatic, fiery. Ready in 30 minutes.

This delicious Indian stew is made with chickpeas, lentils, pastas and the herb mixture, it's tasty, flavorful and filling. A bowl of stew has almost all the nutritions and flavors you need.

Gueyteow Pak, Thai noodles with blanched vegetables and a coconut red curry sauce with tamarind and crushed peanuts. A vegetarian Thai dish garnished with crispy fried potato rounds.

South African Cape Malay fruit and vegetable curry with apricots, apples, raisins, and warm spices over rice. A fragrant, naturally vegan one-pot dinner full of sweet-spicy depth.

Makkhani murghi (butter chicken) with tandoori-style chicken in a creamy tomato sauce with garam masala, ginger, roasted cumin, and fresh green chile. India's most beloved curry sauce.

Gujar Ka Pullao (Indian carrot rice pilaf): fragrant basmati cooked with caramelized onions, grated carrots, and whole spices like cardamom, clove, cinnamon, and cumin. A vibrant, naturally vegan side from Northern India.

Southwestern bean stew with Anasazi and pinto beans, hominy, and roasted green chiles. Slow-cooked until creamy, hearty, and deeply satisfying.

Anasazi and pinto beans with hominy and roasted green chile, a slow-simmered Southwestern bean pot built on heritage legumes and fire-roasted Anaheims. Vegan, frugal, and deeply Pueblo-rooted.