Pea shoots are a seasonal ingredient that are worth snagging if you can find them. They are so tender and tasty and add a special dimension to this dish. But even if you can’t, this is still a winning combination for a simple weeknight curry.
If you’re looking for a mild cozy curry, look no further! Our Coconut Korma is creamy without being heavy, and it simmers beautifully with mixed vegetables. If you like yours extra rich, use coconut milk instead of water.
We love Indian-style eggplant curry with lots of tomato, and our Kashmiri Curry is the perfect shortcut to making one! They key is to saute the eggplant first until tender, so it has a soft, melting texture when the curry is done. Serve this with rice, or wrapped up in flatbread with drizzle of yogurt.
Roasting vegetables brings out their natural sweetness, so we like to roast our cauliflower before folding it into our Butter Masala sauce. Don’t cut the florets too small or they will break down when you stir them into the sauce.
The story goes that Mulligatawny was created by Indian cooks to satisfy the British need for a soup course, during the British Empire. The name derives from a healing broth known as “pepper water,” (milagu tunni) so we used our peppery Madras sauce as a base to create this simple soup hack. It’s a winner of a soup, and a great way to use up leftover rice in your refrigerator!
Roasting slabs of cauliflower has become a popular way to cook this vegetable because it makes it feels like a main course. We love brushing our steaks with Tikka Masala sauce for an extra boost of flavor. If you have some ghee in your cupboard, drizzle it over the top. Mmmm.
Paneer is a mild Indian cheese that is packed with protein, making it a great option for vegetarians. And, because it doesn’t melt, you can fry it before simmering it in a curry sauce — like our Tikka Masala. And of course you have to add peas, because who doesn’t love paneer with peas?! Look for paneer in the cheese section of your store, or at Indian grocers.
We could eat cauliflower for days, so we have lots of recipe ideas for you! Cauli florets are especially good paired with our rich, tomato-y Tikka Masala sauce (regular or vegan), and here you could easily switch the peas for green beans, zucchini, or even baby spinach. Any quick cooking vegetable will work perfectly.