Indian
1 - 6 of 6 Results
1 - 6 of 6
Indian
  • Golden Indian Spiced Shrimp with Cauliflower and Kabocha Squash

    Aromatic flavors and a rich sauce give this one pot, plant-forward Indian-inspired dish a big, bold presence. Serve it as is or over rice.

  • Turmeric Dusted Grilled Snapper with Curried Peach Corn Chutney

    This sophisticated and healthful dish can be made in a single divided pan which allows you to both grill and cook in a skillet at the same time (with only one pan to clean at the end of dinner!)

  • Queens Coconut Curry Pulled Pork Sliders

    Here's a tip of the hat to the aromatic Indian curry houses that dot New York City's borough of Queens.

  • Green Tea Chai Latte

    This can't truly be called a latte since I usually make it with nondairy milk but it is extremely tasty, with just the right amount of spice. I prefer this with nondairy milk but not soy, which curdles easily. You can refrigerate any that’s leftover and reheat later in the day or the next day.

  • Spice Roasted Butternut Squash

    Once the squash is peeled and cut up, this dish takes only minutes to assemble. If you are tight on time, buy the squash ready to cook – it is available peeled and cut up in many grocery store produce sections.

  • Curried Lentils and Spinach

    Lentils like many other legumes are chameleons. They’re traditional in Indian cooking. You can use the box of frozen spinach because it’s more available but I also like keeping a bag of chopped spinach in my freezer for recipes like this. Those bags are 16 ounces so I use 2/3 of the bag or about 3 ¼ cups. This is mildly spiced so if you like things hot, you might want to double the spices and add a hot pepper when cooking or more cayenne.