In India, dal is the term used for all dried legumes, but it has also come to refer to a simple, nourishing stew-like preparation served with rice or flat bread. This recipe can be made with any type of lentil, just increase the cooking time 10 to 15 minutes if using black or ...read more
This Indian-style stew gets spicier as it sits, so if you prefer milder flavors, serve it immediately. ...read more
Everything you love about Indian samosas is here in one low-fat, easy-to-make vegetarian pie. Serve with Cucumber Raita or Tofu Raita. ...read more
Prepared Madras curry sauce (found in the international section of most well-stocked supermarkets) seasons brown rice and chickpeas for a spicy one-dish meal that gets a bright burst of color from steamed greens. For a complete meal, stir a spoonful of curry sauce into plain ...read more
Thai curries are fast and easy meal solutions when you start with a prepared curry paste and doctor it up with fresh herbs. Check the ingredients list on the curry-paste label to make sure it doesn’t contain fish sauce for flavoring. Serve with steamed rice. ...read more
Traveling Spoon, which connects travelers with local hosts, is especially appealing for vegetarians journeying to destinations where dining can get tricky.
Made with garbanzo bean flour, crispy vegetable pakoras are popular appetizers on Indian-takeout menus ...read more
The sweet, deep flavors of caramelized onions and cooked beets pair beautifully with adzuki beans. Try this pâté as a spread for crackers, a dip for crudités, or a topping for whole grains. ...read more
A can of Indian-spiced lentil soup is the “sauce” on this potato-topped naan pizza. ...read more
Sarah Bienaimé, who lives in Auvergne, France, loves experimenting with different colors and flavors for dal, a traditional Indian stew. Serve with basmati rice or naan. ...read more
Broccoli is such a beloved baked potato topping that we wanted to include it somewhere—only without the usual Cheddar cheese. Here, it gets spiced up with a prepared tandoori marinade you can find in any well-stocked supermarket. ...read more
Lentils and rice go well with this grilled vegetable medley. ...read more
Stuffed okra is a traditional Indian finger food that packs bold flavor. Look for medium to large okra pods, which are easier to fill. ...read more
Cashew butter and coconut milk make a rich, creamy sauce without the cream. You can also toss noodles with the sauce, or use it as a dip for raw vegetables or roasted cauliflower. ...read more
Cashews are a classic in stir-fries. Here, they’re sprinkled over a medley of mushrooms and green beans. ...read more
The filling for these stuffed peppers tastes a lot like samosas, small Indian turnovers. STORE/SERVE: If making ahead, skip final baking step. Cool stuffed peppers, cover tightly with foil, and refrigerate up to three days or freeze up to three months. Thaw, if necessary, then ...read more
Papaya takes center stage in a light fruit salsa served over marinated tofu steaks. ...read more
Take a sweet trip to India with this easy frozen treat, spiked with green cardamom and nuggets of pistachio. Silken tofu makes it extra creamy and smooth with no dairy. Grinding the seeds from whole cardamom pods offers the freshest flavor—look for the pods at spice purveyors and ...read more
This mild veg version of an Indian restaurant favorite shows that Indian food doesn’t have to be ultra-spicy to be good. ...read more
You can easily master this classic Indian dish in a rice cooker. If your cooker comes with a steamer basket, try steaming fresh cauliflower or broccoli to accompany the dal. ...read more
Frozen green beans and peas are simmered and then sautéed with a prepared Indian curry paste for a spicy dish that can be served on its own or with warmed naan bread or steamed rice. ...read more
Mildly spiced with curry leaves and rasam powder, this curry can be served on its own or with rice. Curry leaves, tamarind paste, and rasam powder can be found in Indian grocery stores. ...read more
Muthias are steamed Indian dumplings made with chickpea flour, spices, and vegetables. We recommend Bob’s Red Mill GF Garbanzo & Fava Flour, which has a lighter flavor than traditional chickpea flour. ...read more
Indian flat breads, such as naan, are ideal for soaking up curries or any saucy main dish. This dough gets its tender texture from full-fat yogurt, so you don’t want to substitute low-fat yogurt. For extra-garlicky naan, add 2 cloves of gently sautéed minced garlic to the dough ...read more