Category Archives: Indian

Lentil Meatballs & Veggies in Spicy Coconut Curry

Wow.  This fierce cold weather feels like the coldest, eyelash blistering cold I have ever experienced.  And they’re threatening tomorrow will be worse.  Doesn’t that mean I don’t have to leave my house? No?!? Ah well in that case I need to make something to eat while I’m at school that I know will warm me up.  Lately it’s been all things lentil meatballs well because I love real meatballs but I don’t love eating meat right now.  Oh and I prefer doing little to no work- enter this recipe and why you will love it once you try it.

stew 2Plus when you make your own “meatballs” you can hide things in them, like vegetables 😉

This looks like a lot of work but it is truly very easy and so worth it so get to it!

Ingredients for Meatballs:

***if you don’t have all these ingredients just find a good curry powder you like

1 cup lentils (I used yellow & brown), (soaked for minimum 6 hours)

1 cup vegetable stock

1 10oz package mushrooms

1-2tbsp coconut oil

1/2 zucchini

1 onion

3 garlic cloves

1 tsp turmeric

1 tsp cumin

1 tbsp curry powder

1 tsp chili powder

1 tsp ground ginger

1 tsp ground coriander

few dashes dried basil and oregano

2 tsp worchestire sauce IF you want to have more meaty flavor

1/2 cup gluten free rolled oats

1 egg

up to 1/4 cup quinoa flour (or other flour to help bind)

*optional 2 tbsp tamarind for sweetness or 1 tbsp honey



-Rinse lentils well and add to pot with 1 cup vegetable stock.  Bring to boil, then simmer with lid on till all liquid is gone.

-Meanwhile, pulse the mushrooms in a food processor and then add to bowl.  Pulse zucchini, garlic & onion and don’t overfill your food processor and make more work for yourself.  I find it’s easier just to do them one at a time.

-Add onions to large pot on medium-high heat and add all the spices.  Saute for 3-5 minutes till soften.

-Add garlic and saute for 2 minutes, careful not to burn.

-Add all the vegetables and saute until softened. Season to your taste and adjust spices as needed.

-Remove from heat and once cooled slightly add egg, lentils, flour & oats.  Your consistency may have more or less water so add the oats and flour in smaller amounts as needed. You can lightly mash half the lentils to help bind also, or do quick spin in food processor.

-Preheat oven to 350 degrees, use 1/8 cup measuring cup and kitchen gloves to roll meatballs. Should make at least 12. Bake until brown all over about 30 minutes. Flip after 15 minutes.

Ingredients in Coconut Curry:

1 onion, chopped

2 yellow & 2 red bell peppers, chopped

1 cup chopped carrots

3 garlic cloves, minced (use the food processor!!)

2 tsp grated fresh ginger

1 tbsp curry powder

1 tsp turmeric

1 tsp chili powder

1 tsp cumin

1 28oz can crushed tomatoes

1 can lite coconut milk (or full fat if you prefer)

1/2 cup vegetable stock

fresh chopped cilantro to taste

*optional red pepper flakes


-Over medium-high heat, add 1 tbsp coconut oil to same large pot you used for meatballs & add onion.

-Add all your spices. You should be tasting as you go and adjust as needed.

-Add bell peppers & carrots, stir to coat.

-Add garlic & ginger, stir for 2 minutes.

-Add can tomatoes, coconut milk & veggie stock. Bring to boil and reduce with the lid off for 10-15 minutes.

-Season to taste.  Take your meatballs and crumble into curry and garnish with cilantro.



Purple Cauliflower, Carrot & Two Lentil Curry

Some cosmetic changes here- what do you think?  I think I’m pretty content with it considering my severely limited technical skills.  I’m not even going to tell you how much time I spent on it.  I guess I have “Sandy” to thank for this. Or “Frankenstorm” or whatever they’re calling this wicked rain for the next 5 days?!? I hope everyone is in a safe and dry place.  Do I really need to fill my bathtub with water??

I am loving all things lentils right now.  I feel like I need to make up for lost times we should have had together.  So I will do my best not to put up 100 lentil recipes in the next month but I can’t promise anything.  I am the type of person that when I find a new ingredient or a forgotten favorite, I eat it relentlessly until I get sick of it.

I’m loving lots of cauliflower lately too.  It’s such a modest vegetable with its white, lackluster appearance you would never know it is a “superfood”.  Packed with nutrients, fiber and oh this lovely purple variety has anthocyanins which are scientifically proven to eat up cancer cells.  Who doesn’t love that?

So if you’re a regular visitor of my blog you know I’m a huge Indian food fan.  I have spiced up my eggs, sandwiches, and desserts with Indian spices like ginger, cumin, coriander and the latest favorite is fenugreek seeds.  I have mentioned them once before since they are filled with lots of health benefits you would never suspect.  Some health benefits in just 1 tbsp is they have 20% RDA of iron, 3 grams protein, 3 grams of fiber, and trace amounts of copper, calcium, zincmanganese and magnesium.  They have also been used medicinally for hundreds of years to improve those lovely female symptoms, as well as digestive troubles.  It has been clinically proven to help with insulin sensitivity and to have cardiovascular benefits.  So with the endless list of health benefits I have begun to add 1 tsp of seeds to my smoothies in addition to the regulars like turmeric, occasionally red maca powder and matcha green tea powder {typically not all together} With all the other ingredients you can’t even taste in a smoothie but be sure you have a good blender because you wouldn’t wanna chomp down on these tough little seeds.  Alternatively, you could grind to a powder first and then add.

But I digress from this lovely, very easy curry which I made to have ready for lunches or dinners.  It’s what you might call a “one pot wonder”.  Curries may seem quite intimidating with the sometimes lengthy list of ingredients and foreign spices, but it really is such an easy dish to make.  Plus then if you are not a huge spice or heat fan, you can lessen the amounts to suit your taste.  I definitely encourage you to dabble in Indian cuisine if you have not yet tried, it can be extremely healthy and comforting without much skill required.  Did I mention crazy delicious?!? Plus curries are so versatile you can make it with practically any seasonal vegetables.  I used carrots and cauliflower but feel free to use some of your favorites!

To prepare lentils:

1/2 cup red lentils, soaked at least 8 hours

1/2 cup green lentils, soaked min 8 hours

1.5 cups vegetable broth

small handful curry leaves

Directions:   {red lentils cook faster than green lentils, so if you need the “perfect” texture keep them separated from soaking to cooking.  I don’t mind and didn’t notice that one was more/less cooked than the other.}

Rinse them in a colander and check for stones or debris.

Soak them for at least 8 hours in filtered water- {this is not required but I soak all nuts, beans, seeds and grains to reduce phytic acid and make easier to digest}

Rinse again in a colander till water runs clear.

Put 1.5 cups vegetable stock in large pot and bring to boil.  Add lentils and reduce to medium simmer with lid on.  Check and stir.  You may need to add more broth depending on how you like your lentils.

When all the liquid is gone, add curry leaves and pour into a small bowl, set aside.

Ingredients for Curry:

1 tbsp extra virgin coconut oil

1 tbsp butter or ghee

1 tbsp fenugreek seeds

1/2 sweet onion chopped

1-2 cups baby carrots chopped roughly

2 tsp curry powder

1 tsp turmeric

1 tsp ground coriander

1 tsp cumin

2 tsp red chili powder

3 garlic cloves

1- 1 inch piece ginger minced or grated

1/2 can tomato paste

1 head cauliflower, purple or regular chopped

1/2- 1 cup vegetable stock


 Use large pot and add coconut oil, butter or ghee.  Add fenugreek seeds and once fragrant add chopped onion and carrot, saute for 3 minutes.

Add dry spices and stir well to coat.

Add cauliflower, garlic, ginger, tomato paste, and vegetable stock.  Stir everything well and put lid on with medium simmer.  Check in 10 minutes for the cauliflower to be fork tender.  Taste and season as you like.

You could add fresh cilantro but I didn’t want it to overpower the curry leaves so I left it out.  You could also make it richer with canned coconut milk which is always delicious.


Now all I need is some fresh naan…yummm.

Baby Eggplant, Maitake Mushrooms & Forbidden Rice Indi-asian Fusion


I love love love forbidden rice. It is not something I frequently see in the grocery store but I can tell you when I spotted it I scooped it up right away. I’m not even a huge rice person but there is something about the flavor and texture. It has this chewiness that other rices don’t have. Maybe thats why the Emperors made it “forbidden” 100 years ago in China. That’s where it gets its name from and they made it off limits to everyone else. They believed it made them especially strong and that it contained exceptional benefits. Well lets just say they were on to something. Forbidden rice is jam packed with anthocynanins which are like super powered antioxidants that are found in all “purple” foods.  It  actually has a deep dark purple color which you see when you cook it.

So I have had this lovely ingredient patiently awaiting in my pantry for its call into a dish and that time finally came after I made a trip to a nearby Asian grocery store. I picked up some Maiktake mushrooms also known as hen of the woods. They are really pretty looking and they have great earthy flavor.

20120724-200545.jpg Just a few health benefits of these mushrooms is that they can boost the immune system, help you lose weight because they are high in fiber and low in calories, anti-cancer properties by activating macrophages which are your “good guys” in your immune system and they can help lower blood sugar levels.  Just to name a few.

When I was thinking of what direction I wanted to go with this dinner I couldn’t decide between Asian or Indian, so I’m sure you can assume what I did. Yup I combined them. I’m not sure this is for everyone because it had a lot of flavor but I really enjoyed it. I wanted to use some Indian spices that I have had and not really cooked with them much. Some cumin seeds, coriander seeds and a few fenugreek seeds. I wanted to use these because they too are packed with nutrients which I was not aware of before I made this. Did you know 1 tbsp of cumin seeds has 22% of your daily iron needs? Fenugreek seeds too have 20% your daily iron needs as well as almost 3 grams of protein and fiber. Together these seeds have been shown to help lower blood pressure, cholesterol, ease digestive problems and help prevent cancer! Who knew these seeds were actually superfoods!


So although I wanted to throw all of these into the dish I also have been loving miso paste lately and wanted it to join the party. I consider this to be another superfood because it is alive with good bacteria to help your tummy. It also taste really good. So I wanted to use a smidge of this with a bit of love from tamari and some chili flakes for heat 😉 But really just a smidge.  In case you have never worked with it before just make sure you add it once your food is taken off the heat so not to kill the healthy bacteria.


-Up to 1 tbs of cumin and coriander seeds

-1/2 tbsp fenugreek (these amounts really depend on your taste)

1/4 cup uncooked forbidden rice

1/4 cup vidalia onion

1 garlic clove

3 maitake mushrooms

1 cup baby eggplant diced

*optional, vegetable stock for healthier stir fry

*optional dinosaur kale leaves chopped

1 tsp miso paste

splash of tamari

sprinkle of chili flakes


-Cook forbidden rice according to package

-Once it is almost done, begin toasting your seeds in large enough frying pan over medium heat.  Toast them until it smells fragrant but becareful not to burn.  You may or may not use oil (I don’t).

-Add splash of oil or vegetable stock,  onions, mushrooms and eggplant and saute over medium-high heat for 3 minutes.  Add either another splash of oil or more stock and add your kale and garlic.  Cook until wilted.  Season with tamari and chili flakes.

-Once everything is cooked, remove from heat and stir with rice.  Add miso paste and stir well.

*If you don’t want the whole seeds in your dish, use a coffee grinder after they have been toasted and cooled.  Then sprinkle over the onions when you begin to saute and stir well.

Kitchen Therapy

So it’s been awhile since I’ve posted, but it’s only because I’m finally starting my summer. My neuroscience class ended and I finally feel like a person again. And although I haven’t posted I have been cooking- a lot.

Say hello to my little celebratory pineapple-mango guava rum delite to kickoff my summer- and maybe it was 12pm in the afternoon after my neuro final 😉20120713-095128.jpg

On fourth of July I had to have my meaty mushroom millet burger which I decided to have some spicy sweet potato fries and my favorite summertime snack- tomatoes I know weird right? I probably go through a container of grape tomatoes every three days and having lots of fresh basil growing outside doesn’t hurt.

Oh and that cheese there, is Daiya, and it’s AMAZING! Seriously you have to try it if you are curious it is SO worth it and yes it is a bit pricy at 3-4$ a bag, but just once I encourage you to splurge. And don’t worry it is very melty, it just doesn’t look like it because I was doing 1,000 things in the kitchen and didn’t time it right.

I also made some Apple Cinnamon Goji Berry Granola with Toasted Coconut- needless to say this has been a huge hit and is almost gone.


Some super satisfying vegan and gluten free comfort food, aka Three Pepper Loaded Pizza on Polenta Pizza Crust (half has Daiya and the other half has shredded Mexican cheese with dairy)



I finally made Tahini with raw sesame seeds that I roasted myself- if you decide to do this don’t leave the kitchen! Those babies can burn quick and you don’t want to have to throw it out. Oh and did I mention- it is SO good! I will never buy store bought again, and why should I when a bag of sesame seeds cost 2.50$ a pound where a 10oz jar can be at least around 6$?


And a whole bunch of other things


Front Right: Pumpkin Seed Butter with Cinnamon and Honey
Middle: Sweet & Spicy Curried Lentil Hummus
Back Left: Green Cabbage Kimchi
Back Right: Dye free, preservative free Pickled Ginger

And of course one would think that I should be satisfied by this abundance of food.  Whereas I am refraining daily from buying an ice cream maker because I know the damage that could be done ;).  But on those hot summer nights where nothing feels better and all I want to do is drive literally 2 miles to the soft-serve, gluten free, 8 calories an 1oz! speciality store where I can have cookies and cream which is practically taboo in the gluten free world.  Yes it really is only 8 calories an ounce, and it is really freaking good and I don’t know how they do it.

So I hope you are enjoying your summer as much as I am enjoying mine, now its off to reading in the sunshine!

(If anyone wants recipes for anything let me know and I will share 🙂 )

Curried Tahini Banana Crepes, GF


What? You actually came to read about this? Were you grossed out or intrigued? Well either way I’m here to tell you these were DELICIOUS! What an awesome way to start my morning with a lovely sweet and warm comforting plate of gluten free crepes. The flavors of the tahini go perfect with the banana and the curry was a great way to wake up my taste buds (did I mention it wasn’t even 6am yet?) As long as your curry powder isn’t crazy spicy this will totally work. I used the one that I made from scratch but store bought ones will work perfect because they are very mild.

These are totally flour free and is a base of 1 egg, some flax and baking powder. Talk about a super healthy way to start your morning so that drizzle of agave or honey is not such a big deal 😉

I encourage you to try these to mix it up and even if your not a huge curry fan, a sweeter version may turn you onto it. If your crazy and really don’t care for it, sub in chai spice or just some cinnamon.

1 egg
1 tbsp flax seed
almond milk, start with 3 tbsp
1 tsp baking powder
1 tsp curry powder (I use 1 heaping tbsp 🙂 )
1/2 ripe banana
1 tbsp tahini

1 tsp vanilla extract

dehydrated banana (oh yes I did finally get a dehydrator, lots to come with that)
1 tsp coconut oil
honey or agave for drizzling

-Mash your banana in a bowl. Add egg and vanilla extract and  scramble together to thin out banana even more. Add flax and almond milk to create pancake/crepe consistency. Add curry powder, baking powder and tahini and stir well. You don’t want the batter too thin or too thick.
-Heat 1 tsp coconut oil or just spray frying pan and pour 1/3 batter into the pan. Roll the pan around quickly to dispense batter evenly. Cook around 1 minute and flip and cook about 30 seconds. Crepes are finicky so just look for the edges to start to lift and little bubbles in the middle which are good signs it is ready to be flipped.
-Top with dehydrated banana slices, agave even some walnuts wouldn’t hurt. Get creative!


Cilantro Chickpea Crackers & Easy Tomato Chutney GF

Sorry it has been so long since my last post.  Life is going 1,000,000 miles an hour with lots of change in the air.  New school, new home and new work- all in less than 1 months time.  So needless to say I have not stopped cooking but it’s having the time to post them.  In addition, my computer is on the brink and I think it has officially died.  Oh how timing is everything.

The gluten free saga continues on but today with great success in my first cracker recipe.  I have been trying to come up with convienent “carb” type snacks so I can easily grab something before I head to a long day of school. {which starts in only two weeks!}

Yesterday I woke up fairly early, around 6:30 and before I knew it I had found a cracker recipe that I thought I would attempt.  I have always thought it looked like such a lengthy process and been turned off by the idea.  But I have a lot of cilantro to use up and I hate spending $4 or more dollars on a small bag of gluten free chips that I would prefer not contain tons of soy products. {I have noticed that I have a bad reaction to soy and I am avoiding it}

So here are my lovely chickpea crackers

Usually I do not like the taste of chickpea flour in baked goods but for some reason it really worked here.  Perhaps it is the Indian spices that covered it up, although they still had a “neutral” flavor.  The only part I will advise you about is “kneading” and “rolling”. Flour your hands, the batter issuper sticky.  But don’t worry that problem is easily fixed with some sorghum flour lightly coating your hands and the rolling mat.

You can find the original recipe here.  The only thing I did not use is the methi powder.  It has a bitter taste and I don’t care for it so I just omitted it.  I also under cooked them slightly so they are a bit softer instead of super crunchy.  I really loved the result.

I also made an AMAZING tomato chutney- seriously I don’t think I can not have this is my fridge, I plan to make a huge batch after trying it out yesterday.  It is crazy good.

I used 5 vine ripened tomatoes and omitted the cornstarch.  Check out the recipe here

This was so good I wanted to eat it with a spoon.  At 7 in the morning.  Is there something wrong with that? 😉

This would be very convienent for a quick to prepare appetizers or snack for last minute guest.  Plus it is very budget friendly.

Spiralized Zucchini, Green Curry Lentil Meatballs & Amazing Cilantro Coconut Sauce

This might have been my favorite date night dinner yet.

Oh except I forgot that my lover had a HUGE fundraiser that he put together going on-so my dinner that I had been planning for literally over a week, was now date night for one.  So I almost didn’t make it.  Except I had already made the sauce so I just needed to make the meatballs.  I decided to just commit and finish what I started- and I am so glad that I did.

This sauce is AMAZING! I wanted to just keep spooning it and scrap the whole thing.  Oh I know what you are thinking- it is spoonable like that because it is made from canned coconut milk and I had refridgerated it.  Once microwaved for 30 seconds, it turns into this beautiful addicting sauce.

I have a bit of sad news though.  I can’t give you the recipe because it is not mine.  It is from Blissful Bites aka my new favorite resource.  Seriously, amazing.  If you are pondering some vegan and even raw food recipes-get it asap.  Basically, when I first made this I wanted to just eat it as soup.  But knowing that drinking a whole can of coconut milk probably isn’t a good idea, I refrained.  Phew 😉 

The good news is I can give you the recipe to my lentil meatballs.  Which are super easy to make.  This was actually my first time preparing lentils which is a shame because they are really good for you and really easy to make.  Surprisingly, these meatballs actually had a “meat” flavor which I wasn’t even trying to do.  It went perfectly with the zucchini and I sort of crushed them up to make a bolognese type result.  There is also a secret ingredient.  It is ricotta cheese.  Except it’s not.  This dish is completely vegan.  Yeah that’s because I made tofu ricotta.  Although I am not a vegan I prefer to not have lactose because it makes me feel like crap.  So I didn’t want to ruin these babies with some whole milk ricotta like all the lentil meatball recipes I found called for.  Plus now these are a complete protein “meatball”.  Score!

So I could just keep talking about how much I loved this recipe, but I’ll just leave it with you and if you try let me know what you think.  I thought it was pretty kick ass if I say so myself. 🙂


1 cup cooked lentils

1/2 package firm tofu drained

1/2 lemon

1 tsp garam masala

*optional, rolled oats

1/4-1/2 cup green curry paste (I used homemade-very easy to make)

2 tbsp nutritional yeast


Preheat oven to 375

Prepare lentils according to package. Once they are cooked and cooled (or if you are impatient like me run cold water over them in a strainer.) throw in a blender with tsp garam masala. Get a lite chop going so the lentils break up a bit but not get mushy.

In a separate bowl take drained tofu and add juice from 1/2 lemon, nutritional yeast and few tbsp of fresh cilantro.  Mix everything together to get a “crumbly” ricotta texture.

Throw ricotta into blender with lentils and blender enough to bring everything together. If you want a more crumbly texture add some oats.

Put mixture in a bowl and mix in green curry paste.  Form around 20 meatballs and place on tin foil lined baking sheet.  Bake for 15 minutes, flip and bake another 5-10 minutes until you get desired texture.  Browning them a bit on both sides helps to give it a “meat” taste.

Use a spiralizer for zucchini, (I used 1/2 of a large) microwave a heaping spoon or two 😉 of the sauce and top with a few meatballs.

Put on your favorite movie, pair of fuzzy socks and enjoy your bowl of healthy bliss!

Indian Spiced Jasmine Rice with Edamame & Snap Peas

I must admit, this recipe totally surprised me.  I really wasn’t expecting to like it as much as I did-especially considering I used frozen edamame and snap peas.  Let’s just say I made this for bf to bring to work and then I ended up eating some the night before for dinner-whoops 😉This sauce recipe came inspired from this GIANT recipe book I have- literally it is like a cooking bible.  It has everything from appetizers, to soups but then how to’s like make your own cheese, pastry, plus different cuisines from over the world… it is 700 pages of overwhelming deliciousness.  So awhile back I wrote down the recipe for a cilantro coconut sauce and only months later did I finally make it.  This partly has to do with the fact that I need to use up the frozen vegetables that have been in my freezer too long and partly that bf has been struck with a sinus infection so I wanted to make something that would help “clear them up”.

Another HUGE book I am enjoying right now is all about Ayurveda and eastern medicine.  It goes into detail about hundreds of herbs, spices, foods, vitamins, plants… and how they help heal the body.  Ginger is hopefully now a well known food that has an endless list of health benefits but specifically does a great job at clearing the sinuses.  Who knew cilantro did as well?  Just some of the things cilantro is capable of:

  • Acts as a natural anti-septic and anti-fungal agent for skin disorders like fungal infections and eczema
  • Contains immune-boosting properties
  • Acts as an expectorant
  • Helps promote healthy liver function.
  • Reduces minor swelling
  • Strong general antioxidant properties
  • Disinfects and helps detoxify the body

Another healing spice I hadn’t known about before was coriander.  Although coriander is the seed of the plant cilantro (sometimes the name is used interchangeably) it has many of the same health benefits and is often used in teas for allergies, hay fever…etc

And as for the rest of the ingredients, my rule of thumb is if it is green or grows in the ground then it is definitely good for you :).  The verdict here is that this is super easy to prepare, has a depth of flavor and is a big bowl of good for you comfort.  YUM!  Also, a huge plus here is that using frozen veggies is a big money saver not to mention it saves cooking time too!

Ingredients: Serves 2

1/2 cup uncooked jasmine rice

1/2 onion

2 garlic cloves

1 heaping tbsp fresh ginger

1 package steam fresh snap peas

1/2 cup edamame, thawed

1/2 cup coconut milk (I used silk the carton because I was too lazy to open can of full fat)

1/2 packed cup fresh cilantro

1 tbsp ground coriander

pinch cumin & chili powder

splash rice wine vinegar

few tbsp red chili sauce (I used homemade)


-Cook your rice according to package directions (word of advice- keep an eye, jasmine rice cooks rather quickly and I have noticed it needs less water than directions call for)

-Over medium heat in a deep enough sauce pan, use 1 tbsp coconut oil and saute onion 2-3 minutes.  Add ginger and garlic saute 1 minute.  Add ground coriander, chili powder and cumin.  Add thawed veggies and toss everything well.  Add coconut milk and cilantro and stir everything very well.  Turn heat down to simmer and stir in rice.  Add rice vinegar and sweet chili sauce.  Season to taste.

This ended up having so much flavor and the aroma from the spices and jasmine rice was divine.  Plus it comes together really quickly which is great for quick dinners or make ahead lunches.  It’s a super delicious way to soothe your sinuses and help boost immunity! 🙂

Indian Spiced Mango Chutney

One of my recent loves is mangoes.  I cannot get enough of them whether it is a sweet or savory recipe. I almost always have some type of mango chutney in the fridge.  Recently I was out to lunch and had a curried mango chicken salad which I loved.  I wanted to replicate it at home so I decided to whip up some roasted mango chutney.  The original that I had I am sure used added sugar for extra sweetness but when you roast the mango it gives it all the sweetness it needs.  Roasting garlic and ginger balances out the sweet while the curry spices warm everything right up!  This recipe is super fast and basically requires no work at all.  It is also very healthy because they are no added oils or sugars.  Mango’s are incredibly high in vitamin C, fiber and vitamin A.

This is a classic Indian chutney and would be delicious by itself on GF Dosa or Naan or toss cooked chicken in it and have with your favorite mixed greens.  It’s very flavorful and would be a great addition next to your classic hummus at your next cocktail party!


1 green mango

1/2 sweet onion

3 garlic cloves peeled

1 tbsp minced ginger


Spray a non-stick baking pan with tin foil and lay ingredients on.  Roast on 400 degrees for 15 minutes until softened and starting to brown.  Allow to cool.

When everything is cooled down, put into a blender and

add 1/8-1/4 cup water

1-2 tsp curry powder (depending on your taste)

1/2 tsp turmeric

pinch of cayenne or paprika if you want spicy- I used 1 tsp paprika

*optional dash of cinnamon

Blend everything until you achieve desired consistency. 

Indian Chicken and Mushroom Masala Burrito

Anyone who knows me knows that I am going through an Indian food obsession.  I just love the combinations of spices and since I am a HUGE sauce person it is perfect since there are literally thousands of different types of curries, chutneys, & sauces…etc.  I think a misconception people have who are unfamiliar Indian food is that it is “unhealthy” and also that it is difficult to prepare.  Many Indian dishes can be completed very quickly it is just knowing the basic spices to making the dishes flavorful.  The most common ingredients and spices are onions, tomatoes, ginger, garlic, chili powder, turmeric and having a pre-made or store bought curry spice blend.  I use Madre’s which I am really happy with but you can make your own spice blend (for me it was a matter of convenience)

With the variations in spices, Indian food has a wealth of nutrients and can be part of an anti-inflammatory diet.  Turmeric specifically has been researched extensively and shown that it has amazing brain health effects as well as giving relief to those with arthritis. It is also high in antioxidants and can help neutralize cancer cells amongst many other things!  Check this website out to read more in depth about turmeric. This is what the root looks like but I have never seen recipes that use the fresh root, only the store bought powder.

This Chicken and Mushroom Masala recipe was one I got from Tickling Palates- awesome resource for Indian recipes.  I had a container of mushrooms in the fridge and I thought this would be super easy to prepare so I made some along with some homemade Dosa’s which is an Indian crepe usually made from rice batter or lentils.  I love the idea of them and I have been waiting to try this recipe because it is quick and GF.  They turned out SO good and I thought of the Mushroom Masala that I altered slightly would go perfect-hence the Indian Burrito was born.  (Even though most curries are eaten with some type of flatbread I thought calling it a burrito is more fun 🙂 )Here are my homemade Dosa.  The one on the left has the spices- cumin seeds, mustard seeds and curry leaves.  The one of the right I left plain to use when I am not eating Indian food and just want a pancake/wrap.  The seasoned one is SO good!  It was hard not to eat it by itself!

I followed her recipe for Masala almost exactly except I also added 1-2 tbsp curry powder because I love it and I used red bell pepper instead of green.  This was so flavorful and I kicked it up a bit with some cayenne pepper.  I also threw the chicken in after the tomatoes so it cooked along with the rest and stayed nice and moist.  I made this in 20 minutes total, so easy and so delicious!  I encourage you to try this as a healthy weeknight dinner or make ahead for a brown bag lunch.

Dosa Recipe

Mushroom Masala Recipe

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