Indian

A quick and satisfying Indian curry with chickpeas, potatoes, and warming spices. Great with a dollop of yogurt and fresh coriander. Ingredients 2 tbsp rapeseed oil 1 onion, finely chopped 3 garlic cloves, finely chopped 1 tbsp finely chopped ginger 1 green chili, finely chopped (optional) 400 ml crushed tomatoes 1 tsp cumin 1 tsp ground coriander 1 tsp chili powder 1 tsp mango powder (or juice of 1 lemon) 0.5 tsp turmeric 4 dl water 6 dl cooked chickpeas (2 × 400 ml cans, drained) 400 g potatoes, peeled and diced 1 tsp salt To serve yogurt (plant-based) fresh coriander roti/chapati or rice Instructions Fry aromatics: Sauté onion, garlic, ginger and chili in oil until onion softens. ...

Flavorful Indian lentil soup with mango chutney, garam masala, and ginger. Quick and delicious weeknight meal. Ingredients 300 ml red lentils, dried (3 dl) 1 yellow onion 2 garlic cloves 4 tsp curry 2 tbsp garam masala (30 ml) 100 g baby spinach 1.5 liters vegetable stock (1½ L) 300 g crushed tomatoes (1 can) 100 ml coconut milk (1 dl) 50 ml lemon juice, freshly squeezed (½ dl) oil, grated ginger, mango chutney, salt and pepper to taste Instructions Peel and chop onion and garlic and fry together in a little oil. Add curry, garam masala and baby spinach, let fry for 1 minute. Add the lentils and stock. Stir in crushed tomatoes, coconut milk, lemon juice and grated ginger. Season with mango chutney, salt and pepper. Cook under lid for about 15-20 minutes. Source: https://www.gogreen.se/recept/indisk-linssoppa-med-roda-linser-och-kokosmjolk/ ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A creamy Indian eggplant dish with yogurt and warming spices. Delicious on its own with bread or as a side dish. Ingredients 2 eggplants, about 500 g 1 green bell pepper, chopped 0.5 dl neutral oil 1 onion, finely chopped 3 garlic cloves, finely chopped or grated 1 tbsp grated fresh ginger 1 tsp cumin 1 tsp fennel seeds, ground or crushed 1 tsp ground coriander 0.5 tsp turmeric 0.5 tsp chili powder 0.5 dl tomato purée 2 dl crushed tomatoes 1.5 dl plant yogurt 1 dl water 1 tsp salt To serve roti/chapati Instructions Prep eggplant: Cut eggplants in half lengthwise, then slice into half-moons. Toss with bell pepper and oil in a bowl. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. One of the most famous Indian lentil dishes - a luxurious, creamy dal with black urad lentils, butter and cream. The name “makhani” means butter, and this is often the fancier vegetarian option at restaurants. Ingredients Lentils 2 dl black urad dal 0.5 dl kidney beans 10 dl water Tadka 2-4 tbsp vegan butter 1 onion, finely chopped 3 garlic cloves, finely chopped 1 tbsp grated fresh ginger 1 tsp ground coriander 1 tsp cumin 1 tsp chili powder 0.5 tsp turmeric 1 tsp salt 2 dl crushed tomatoes To finish 2 tbsp vegan butter 0.5 dl plant cream (oat or soy) 1 tsp garam masala To serve roti/chapati or rice Instructions Soak: Rinse urad dal and kidney beans. Soak for 10 hours or overnight. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A thick and creamy dal from Kerala in South India, traditionally made with yams but here with sweet potato. Often served as part of Sadhya, a festive meal with over 20 dishes. Ingredients Dal 2 dl mung beans (red or green) 500 g sweet potato, peeled and cubed 6 dl water 1 dl coconut milk 0.5 tsp turmeric 1 tsp chili powder 1 tsp cumin 1 tsp salt Tadka 1 tbsp coconut oil 1 tsp brown mustard seeds 1 dl coconut flakes 2 dried whole red chilies 1 small handful curry leaves Instructions Soak: Soak mung beans for 8 hours or overnight. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A classic Indian restaurant dish - spicy masala sauce with pan-fried tofu and bell pepper. “Kadai” refers to the wok-like pan it’s traditionally cooked in. The original uses paneer, but tofu works great as a vegan alternative. You can also use chickpeas. Ingredients Main 1 tbsp neutral oil 400 g firm tofu, cubed 1 green bell pepper, chopped Sauce 4 tomatoes, chopped (or 4 dl crushed tomatoes) 2 green chilies, finely chopped 2 tsp grated fresh ginger 0.5 dl cashews 1 dl water Spices 1 tbsp neutral oil 1 tsp whole cumin seeds 1 tsp ground coriander 0.5 tsp garam masala 0.5 tsp turmeric 0.5 tsp chili powder 1 tsp salt To serve 2 tbsp fresh coriander, chopped rice or roti/chapati Instructions Fry tofu: Heat oil in a pan and fry tofu and bell pepper until nicely colored. Transfer to a plate. (You can also skip this step and just add them directly to the sauce.) ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A quick and easy Indian mince dish with green peas - a weeknight favorite. Great with rice and raita, or served taco-style in tortillas or chapati with salad. Ingredients 0.5 dl neutral oil 1 tsp brown mustard seeds 2 yellow onions, finely chopped 4 garlic cloves, grated 2 tbsp grated fresh ginger 400 g vegan mince 2 dl crushed tomatoes 2 tsp garam masala 1 tsp chili powder 1 tsp turmeric 0.5 tsp cumin 0.25 tsp ground cinnamon 3 dl green peas 2 dl water 1 tsp salt To serve rice roti/chapati fresh coriander Instructions Start the oil: Heat oil in a pot. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Soft Indian flatbread stuffed with spiced potato and vegetables - a street food classic from Amritsar in northern India. Similar to naan, but stuffed. Can also be made plain. Ingredients Dough 5 dl wheat flour 1 tsp dry yeast 0.5 tsp sugar 0.5 tsp salt 2 tbsp plant yogurt 2 dl lukewarm water Filling 200 g cooked potato, mashed 1 red onion, finely chopped 2-4 small green chilies, finely chopped (optional) 0.5 dl grated cauliflower 0.5 dl green peas 0.5 dl finely chopped carrot 0.5 dl chopped fresh coriander 2 spring onions, thinly sliced 1 tsp whole or ground cumin 1 tsp garam masala 0.5 tsp chili powder 0.5 tsp ajwain (optional) salt black pepper Instructions Dough Mix: Combine flour, yeast, sugar and salt in a bowl. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A comforting one-pot daal packed with protein. The crispy spiced chickpeas on top take it to the next level. Ingredients Daal 3.5 dl red lentils 1 tbsp coconut oil 2 tbsp curry powder 1 onion, diced 3 garlic cloves, minced 1 thumb-sized piece ginger, grated 1 tsp tomato paste 400 g canned whole tomatoes 3 dl water 2 vegetable stock cubes 1 tbsp brown sugar 1 tsp garam masala salt to taste Crispy Chickpeas 400 g canned chickpeas, drained 1 tbsp garam masala 1 tsp garlic powder 1 tsp smoked paprika coconut oil for frying To serve paratha or rice fresh coriander coconut yogurt (optional) coconut flakes (optional) Instructions Prep lentils: Rinse red lentils in cold water until water runs clear. Set aside. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A simplified homemade version of the classic buttery, spiced, and slightly sweet Indian curry. Rich tomato-cashew sauce with soft paneer cubes. Perfect for weeknight dinners, meal prep, or serving to guests. Ingredients For the Cardamom Rice 350 ml water (3.5 dl) 1 tsp salt 1 tsp whole cardamom pods 300 ml basmati rice (3 dl) 1 tbsp neutral rapeseed oil For the Paneer Butter Masala 1 yellow onion 1 tbsp oil 150 ml cashew nuts (1.5 dl) 400 g passata (crushed tomatoes) 1 tbsp garam masala 3 tbsp sugar 2 tbsp red wine vinegar 1 tsp salt 400 g paneer or halloumi 50 ml cream (0.5 dl) 50-75 g butter 300 ml water (3 dl) 1 tsp dried fenugreek leaves (optional) 1 tsp chili powder (optional) Instructions Make the Cardamom Rice Bring water to a boil with salt and cardamom pods. Rinse rice until water runs clear (at least 3 times, ideally up to 7). Add drained rice to boiling water. Simmer very gently, covered, on lowest heat for about 10 minutes until all liquid is absorbed. Remove from heat, drizzle with oil and gently fold through. Let rice steam, covered (no heat), for 10-15 minutes. Make the Paneer Butter Masala Peel and roughly chop onion. Sauté in oil over low heat in a large pot for about 4 minutes until soft but not browned. Add cashews, passata, garam masala, sugar, optional chili, vinegar, and salt. Stir to combine. Simmer very gently, covered, for 15-20 minutes. Meanwhile, cut paneer into small cubes. Blend the sauce completely smooth with an immersion blender (this takes a few minutes). Add cream and butter, let melt. Thin with 300 ml water - the sauce should be loose. Let sauce simmer on low heat, then add paneer cubes (or fry them separately first if preferred). Add fenugreek leaves if using. To Serve Serve the curry over cardamom rice. ...