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indischwindisch · 1 year

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Chickpea, Spinach and Potato Curry with Quinoa (Vegan)

This meal is a perfect example of how a delicious and wholesome meal can be budget friendly. It's easy to make and requires only ingredients from any the basic grocery store.

This meal is a perfect example of how a delicious and wholesome meal can be budget friendly. It’s easy to make and requires only ingredients from any the basic grocery store. Eating Healthy On a Budget Today I am starting a series “Eating Healthy On a Budget” sharing meals that you can make with ingredients costing under 2€. This series is especially designed for students and busy people who do…

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#Budget eating #budget healthy eating #Budget meals #budget vegan meals #easy vegan recipe #Eating healthy on a budget #Healthy budget meals #Healthy meal ideas #healthy recipe #indian vegan curry #indian vegan recipe #Indische vegane rezepte #quinoa recipe #vegan curry recipe #vegan healthy meals #vegan meal ideas #vegan recipes #vegane rezepte #Veganes essen

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vegan-nom-noms · 4 months

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Vegan Falafel Curry With Naan Bread

#food #dinner #recipe #recipes #vegan #veganism #vegetarian #savoury #curry #falafel #falafels #naan #naan bread #tasty #foodporn #food porn #indian

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cruella-devegan · 7 months

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Saffron Ikebukuro / Ikebukuro, Tokyo, Japan

Dinner plate with dahl and mixed vegetable curry 🍛

#vegan #veganism #what vegans eat #vegan food #vegan eats #vegan travel #ikebukuro #Tokyo #Japan #vegan Tokyo #Tokyo vegan #Japan vegan #vegan Japan #Indian food #dahl #curry #vegetables #travel #travel food

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tastesoftamriel · 1 year

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Hackle-lo and Scuttle Curry

One of the Telvanni Peninsula's most famous dishes, this simple, mild curry of hackle-lo and firm scuttle is delightfully rich and flavourful, yet simultaneously mild and balanced. Serve with wickwheat flatbread or steamed saltrice. Suitable for vegetarians! For a vegan version, replace paneer with tofu, and butter with coconut oil.

You will need:

225g paneer, cut into generous cubes (Indian cottage cheese CANNOT be substituted with regular cottage cheese! If you can't find paneer, use tofu or fresh mozzarella)

125g baby spinach

2 onions, finely diced

2 tbsp concentrated tomato purée

3 tbsp unsalted, unroasted cashews

1 tsp ginger paste

5 cloves garlic, minced

2-3 green chilis, sliced (like finger chilis or even fresh jalapeños), optional if you prefer it mild

1/2 tsp garam masala

2 cloves

2 cardamom pods, crushed lightly

1 tsp cumin

1 tbsp cinnamon

2 tbsp sugar

175ml water

2 tbsp butter

Coconut oil or vegetable oil

Salt and pepper, to taste

Cream, to serve (optional)

Method:

Combine the cloves, cardamom, cumin, and cinnamon in a pot, and gently cook on low heat with the butter and 1 tbsp coconut oil to release the aroma.

Toss in half the onions and fry until golden brown. Add the ginger paste and minced garlic, and continue to fry until they release their aroma. Add the tomato purée, salt and pepper, sugar, and garam masala. Continue stirring until well combined, then remove from heat, add the water, and purée until smooth with a blender or immersion blender. Set aside.

In a wok or large pot, fry the rest of the onions and chilis until glossy and aromatic. Add the spinach, and gently stir fry until the spinach has wilted and released most of its water. The spinach should still be green and not overcooked.

Transfer to a blender or use an immersion blender once again. Add the cashews. Purée until smooth and transfer to a bowl.

Put the tomato purée mix back on the heat and bring to a gentle bubble, then immediately remove from the heat and add the spinach purée. Stir until totally incorporated. Throw in your paneer and gently stir until well coated in curry.

Serve hot immediately, with either basmati rice or naan/roti on the side. Drizzle with cream to serve, if desired.

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morethansalad · 8 months

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Pumpkin Dhal & Peshwari Naan (Vegan)

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fattributes · 2 years

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Mushroom Kofta Curry

#food #recipe #dinner #kofta #curry #meatballs #mushrooms #onions #garlic #peppers #bell pepper #coconut #vegetarian #vegan #indian

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deliciously-vegan · 6 months

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Veggie Korma

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1 tbsp butter-flavoured coconut oil 1 onion, peeled and chopped

1 tbsp garlic paste 1 tbsp ginger paste

2 cups tomatoes, chopped

1 tbsp coriander 1 tbsp cumin 1 tsp garam masala 1 tsp cardamom 1 tsp turmeric 1 tsp fennel powder 1 tsp Kashmiri red chili powder 1 tsp sea salt

1 cup raw cashews 1 can coconut cream 1 tbsp maple syrup

Heat coconut oil in a large saucepan over medium-low heat. Sauté onion for several minutes. Stir in the garlic paste and ginger paste and sauté for another minute or two.

Stir in the tomatoes and cook for about five minutes, stirring frequently. Add the; coriander, cumin, garam masala, cardamom, turmeric, fennel, chili powder, and sea salt. Cook for several more minutes, stirring frequently. Turn heat off. Allow to cool.

Place cooked tomato mixture into a high-speed blender. Add the raw cashews, coconut cream and maple syrup. Blend until smooth and creamy.

2 tbsp butter-flavoured coconut oil

1/2 head of cauliflower, chopped 1 1/2 cup sweet potatoes, peeled and chopped 1 1/2 cup carrots, peeled and chopped 2 cups vegetable bouillon 1/2 cup raisins

1 cup green peas 1/2 cup roasted cashews, chopped 1 tbsp cilantro paste a pinch of hing (asafoetida)

Heat coconut oil in a large saucepan over medium-low heat. Make sure it coats the bottom of the pan. Add the; cauliflower, sweet potatoes and carrots. Pour the pureed sauce over top. Stir in the vegetable bouillon and raisins. Turn heat to high. As soon as mixture begins to bubble turn to low heat and simmer for about 15 minutes, stirring frequently. When veggies are fork tender, turn heat off.

Stir in the; green peas, roasted cashews, cilantro paste and hing. Allow to sit for a few more minutes to heat the peas. Ladle over basmati rice.

#veggie korma #vegan veggie korma #vegan indian #vegetable korma #vegan vegetable korma #korma #vegan curry #vegan stew #curry #vegetable curry

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nomorerww · 29 days

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It's pureed, boiled lentils with roasted eggplant and tomato sauce. I didn't add any mustard seed and used a sprinkling of paprika based italian seasoning. The homemade curry powder I make with garam masala was very aromatic and complimented the rest of the ingredients. It is surprisingly filling like the other people say and you would probably get more interesting texture if you only pureed like half the lentils but it feels like fancy baby food this way so. it works

#what vegans eat #dahl #curry recipe #indian food

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healthyskillz · 1 year

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New recipe 2023 - week #19

To get myself out of a cooking rut I am re-challenging myself to cook a new recipe every week!

This was a nice vegan potato curry from a huge vegetarian cookbook that I bought for 50 cents during the pandemic. Hubby liked the spices. We had naan on the side. Next time I'd add some fresh spinach in the end for some more color and veg. 7/10

#cooking challenge #cookbook challenge #vegetarian #vegan #dinner #indian #curry #potatoes #cauliflower #new recipe #cooked it

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talesfromthebandgeekmafia · 1 year

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YouTube please I’m just trying to get more into cooking & have more substantive nutrition in my mornings than a granola bar & my ADHD meds stop trying to give me an eating disorder

#I’m looking up recipes for overnight oats to try cause ironically I saw them on videos from a girl recovering from an ed posting her meals #and thought they looked good #but dear god every video is just 😘 hi there today we’re making overnight oats so we can keep our New Years Resolutions #of not being unhealthy unloveable fatties!! 🥰#fuck off!!!!!!!!#I’ll get chubbier just to spite y’all fuckers #I love how squishy I am actually I’m just trying to eat more vegetables!!#in part because I need better nutrition but also because I fuckin love food & I want to open a door which was previously closed to me!#on a brighter note I found some videos from this lady that makes vegan Indian curries who doesn’t use the weight watchers language #and holy shit they look so good my next treat to myself is gonna be learning that lentil curry recipe #cw ed mention #spilling the Tea

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vegan-nom-noms · 9 months

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Vegan Butter Tofu Curry

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cruella-devegan · 1 year

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Gokul Raas Vegetarian / Singapore

Butter “chicken” and masala dosa 🍛

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curryrotikitchen · 15 days

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#Curry Roti kitchen #Butter chicken roti in Vancouver #Indian Roti kitchen in Vancouver #Best Roti in Vancouver #Indian Roti in Vancouver #Indian Restaurant in Vancouver #Vegan Restaurant in Vancouver #Online Indian order delivery in Vancouver #Takeout restaurant in Vancouver #Late night restaurant in Vancouver

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morethansalad · 7 months

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Nigella Seed and Lime Dal with Plum Chutney (Vegan with ghee alternative)

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deliciously-vegan · 1 year

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Bengali-inspired Methi Mushroom Curry

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1 tbsp butter-flavoured coconut oil 1 white onion, peeled and chopped

1 tbsp panch phoran (Bengali 5-Spice) 1 tsp garlic paste

4 cups roughly chopped fresh methi (fenugreek) leaves 4 cups chopped white mushrooms a small handful of fresh curry leaves

1 can (400 ml) coconut milk 1 cup vegetable bouillon 1 tsp cumin powder 1 tsp coriander powder 1 tsp chili paste 1/2 tsp turmeric powder

1 block extra-firm tofu, diced 1 tbsp cilantro paste 1 tbsp pure maple syrup 1 tsp garam masala 1 tsp amchur (green mango) powder 1 tsp sea salt 1/4 tsp black pepper 1/8 tsp hing (asafeotida)

1/2 cup chopped roasted cashews

Heat oil in a large saucepan over medium-low heat. Sauté onion for several minutes. Stir in the panch phoran and garlic paste and cook for a few more minutes, stirring frequently.

Stir in the methi leaves, mushrooms and curry leaves and cook for another few minutes.

Stir in the; coconut milk, vegetable bouillon, cumin, coriander, chili paste, and turmeric. Turn heat to high and cover the pot. As soon as stew comes to a boil, reduce to low and simmer for about 8 minutes, stirring occasionally.

Stir in the diced tofu and continue to cook for another two minutes. Turn heat off.

Stir in the; cilantro paste, maple syrup, garam masala, amchur, sea salt, black pepper, and hing. Fold in the cashews.

Ideal served over Turmeric Rice.

Turmeric Rice

1 tbsp butter-flavoured coconut oil 1 small white onion, peeled and diced

1 tsp garlic paste

2 cups basmati rice 1/2 tsp sea salt 1/2 tsp turmeric 4 cups water

Heat olive oil in a medium-sized saucepan over low heat. Sauté onion for several minutes. Add the garlic and sauté for another minute or two. Turn heat off.

Stir in the; white rice, sea salt, turmeric, and water. Transfer to rice cooker and cook according to directions on your rice cooker.

#vegan curry #bengali curry #vegan bengali curry #methi curry #fenugreek curry #vegan methi curry #curry #fenugreek #Vegan Indian cuisine

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laurkamkitchen · 1 month

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New favorite curry alert!! It takes a lot for a curry to impress me these days, but this one was utterly divine.

I made this in full to get three servings, freezing two (used only 3/4 cup chickpeas leftover from a can I'd already opened). Making a big batch of a new recipe like this is always a bit of a gamble, but this one definitely paid off in the end — I am so glad I now have spare portions in the freezer to look forward to.

I did a little bit of prep work up front to get the onion, ginger, and garlic ready, but other than that, this is really just a matter of dumping things in the pan — so easy, even allowing me time to clean up and then spend 20 minutes of the simmer time in bed with a book.

I served with a couple of my chickpea pancakes and a good squeeze of lime, and, God, was this amazing! The spices here were just perfect — a teaspoon of cinnamon may seem like a lot for something like this, but it honestly gave the whole thing a slight, yet richly enhancing sweetness that was truly incredible. This is absolutely going to be a recurring meal for me — it is equal parts easy, cozy, and delicious, and what more can you ask from any recipe!

#curry #sweet potato #chickpea #indian #vegan #dinner #kensington place

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