I have an awesome vegan malai kofta curry recipe on the blog. But I love this seasonal variation with zucchinis for a change. The zucchini koftas are also a good option if you can't eat dairy or soy or nuts. Shallow fry the koftas in a pan with an eighth of an inch of oil or more. Flip over after the underside turns golden-brown. To make the curry, fry the onions, and when they start to turn golden brown add the ginger garlic paste. You need very little of it, no more than half a teaspoon. Not that there are that many dishes, or pots, to clean. This is essentially a one-pot curry (you need the blender too, of course). All you need to do to make it is toss ingredients into the blender, pour the sauce into a hot pan, cook it down, add the tofu, and you're done.

My mom would put in the whole, peeled mango, seed and all, into the curry, and we would have a great time slurping the flesh off the seed as we ate the curry. I didn't add the seed, but do so if you don't mind getting a little messy-- it's really fun. Curry powder: Use a good homemade blend like the one I shared with you. If you have sambar powder, a south Indian spice blend, that works really well in this recipe too. If you are familiar with Indian cuisine and love a good dal, I've already shared with you some of my all time favorite Indian lentil recipes, including Dal Tadka, vegan Dal Makhani, Parsi Vegetable Dhansak, Rajasthani Panchmel Dal, Whole Masoor Dal and Spicy Urad Dal.

You can make this edamame curry with a minimal amount of chopping. Mince an onion and all you have left to do is cut open a bag of frozen edamame and a bag of frozen veggies. Oh, and open a can of coconut milk. It doesn't get any easier. Jeera Rice/Cumin Rice. This is a recipe that takes just about 15 minutes to make and is so simple, yet gives so much flavor. It is amazing with the veg curry. Basmati rice is the perfect food to drizzle this curry over. If you want to get fancy, serve it over this simple, 15-minute jeera rice.

Throughout my school years we had several History classes, we're very pride of our history, despite all the "dark aspects" of it, and I remember very well when my History teacher told us about the Route of Spices, it's how the Portuguese people called the way/path (by sea)that the sailors did to get in to Goa and how they exchanged their merchandise by India merchandise and spices. tablespoon fresh lemon juice (or fresh lime juice). This adds a nice tang and balances out the flavors. heaping tbsp kitchen king masala (or garam masala. You might need less garam masala, so add a tablespoon at first, then add more if needed after tasting) You can also serve it with an Indian flatbread, like a roti or a vegan naan ( gluten-free vegan naan recipe here). Aromatics: 1 yellow onion, 1 tablespoon ginger-garlic paste. If you don't have ginger-garlic paste, crush 4 cloves of garlic with a 1-inch knob of ginger.Garam masala or Curry Powder. Yeah, I know they are very different, but this is not a traditional Indian curry, just Indian inspired, and you can definitely use either spice blend in this recipe. Each will add different flavor and each version will be delicious. Always wait until the oil is very hot (but not smoking) before adding tadka ingredients like mustard seeds. Otherwise they won't sputter and bloom and will leave a bitter undertone in your dish. Mushrooms(button or crimini). You can use a meatier mushroom, like portobello, but I prefer the smaller varieties for this curry. I make this with the curry powder I shared with you yesterday. A big advantage of having premade, flavorful spice mixes on hand is that you can really cut down on cooking time while keeping all of the flavor and complexity in your dishes.

Curry leaves. These add great flavor. If you absolutely can't find them, use 2 tablespoons of cilantro and add it at the same time as you would the curry leaves. The time you will need to get this curry done depends entirely on your chopping skills. If you have better knife skills than I do, which you probably do, you could get this curry done even faster. But no matter how experienced you are, or not, the recipe is quite foolproof, and you can watch the accompanying video below to make the dish exactly as it's meant to be. Remove all the moisture from the zucchini. It is critical you do this, because zucchini has a lot of moisture and if you skip this step, or make a half-hearted effort, you will end up with a watery mess that you won't be able to form into koftas. To do this: This Easy Veg Curry has been a long-time favorite not just in my home but in the homes of so many readers. It truly is one of those dishes that makes one feel good from the inside out yet takes very little work, apart from some chopping.Olive oil/vegetable oil: I don't usually recommend olive oil for Indian cooking because most Indian food needs to be cooked at high temperatures, which olive oil is not suited to, and also it adds a flavor that's alien to Indian cooking. Goan Christian food can be an exception though because the flavors are very complimentary and marry well with olive oil, because of the Portuguese influences. I use a mix: extra virgin olive oil for the masala paste to marinate the vegetables and vegetable oil for the sauce. The vindaloo I have for you today is a classic Goan Christian dish, and it is arguably one of the state's best known foods. But this is, of course, a vegan version, although it is no less tasty. What is a vindaloo The garam masala (you can use storebought although I strongly recommend making this garam masala recipe I just shared with you) adds so much flavor to this curry, with spicy, lemony and fruity notes. A delicious six-ingredient Mushroom Spinach Curry that goes from stovetop to table in less than 15 minutes. The creamy coconut sauce flavored with curry powder is out of the world. All you need to serve with it is rice. A vegan, gluten-free, soy-free and nut-free recipe. Onions: Like the onions the tomatoes help create a flavorful gravy, but I like cutting them into chunky pieces so they don't quite disappear in the sauce.