Curries are heavily spiced, chilli-hot and rich with coconut milk. This version is easy, vegan and under 500 calories Ingredients oil for frying onions 2, halved and sliced garlic 2 cloves, sliced green chillies 3, sliced curry powder 2 tbsp (see below) turmeric 1 tsp coconut milk 400g tin vegetable stock 200ml butternut squash 200g, cubed cauliflower 1 small, broken into small florets runner beans 100g, trimmed and sliced curry leaves 10 black mustard seeds 1 tsp steamed rice to serve CURRY POWDER coriander seeds 2 tsp cumin seeds 1 tsp star anise 1/2 cinnamon ½ stick broken cloves 6 cardamom 2 pods black peppercorns ½ tsp fennel seeds 1 tsp fenugreek ½ tsp small dried red chillis 3-5 (depending on how hot you … Continue reading Mix veggie Curry

Smokey and flavorful, baingan ka bharta is an Indian delicacy (also a loved recipe of the Mediterranean region) that takes minimum effort to cook. Ingredients 1 large eggplant (baingan) 1 medium-sized onion, chopped 1 medium-sized tomato, chopped 2 green chilies, chopped 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon ghee 2 tablespoons olive oil ½ teaspoon Kashmiri red chili powder Salt to taste Cilantro for garnish How To Prepare Place the eggplant on the gas burner and roast it. You can also steam it. Use a knife to peel the skin. Mash the eggplant with the back of … Continue reading Baigan Ka Bharta

This sweet and savory pumpkin curry is going to blow your mind. Two opposite tastes blend perfectly and hit the right notes in your taste buds. Ingredients 1 cup cubed pumpkin ½ teaspoon mustard seeds ¼ teaspoon fenugreek seeds ¼ teaspoon fennel seeds 1 dry red chili ½ teaspoon turmeric powder 1 small green chili, chopped Salt to taste 2 tablespoons olive oil ½ cup water Cilantro for garnish How To Prepare Add olive oil to a pan. Add in the mustard seeds, fennel, and fenugreek seeds. Let them splutter for 5 seconds. Add dry red chili and fry for … Continue reading Pumpkin Stir fry

Another easy to make bhindi recipe that goes well with phulka roti or paratha. Here okra are stir-fried first, so they are not slimy anymore and becomes soft and tender. Then mixed into the medium spicy, tangy yogurt based thick gravy. Ingredients  ▢2 cups Okra (Bhindi) chopped ▢2 + 1 tablespoons Oil ▢½ teaspoon Cumin seeds ▢½ teaspoon Fennel seeds ▢1 Dried red chilies ▢½ cup Red onion finely chopped ▢1 teaspoon Ginger paste or freshly grated or crushed ▢1 teaspoon Garlic paste or freshly grated ▢1 Green chili finely chopped ▢1 cup Tomato finely chopped ▢Salt to taste ▢¼ teaspoon Turmeric powder ▢1 teaspoon Red chili powder ▢1 teaspoon Coriander powder ▢⅓ cup Plain (Dahi or Curd), Whisked till smooth ▢¾ cup Water ▢½ teaspoon Garam Masala ▢½ teaspoon Kasoori methi (Dried fenugreek leaves) Crush lightly before … Continue reading Dahi Bhindi