As my diet has become increasingly plant-based, I find my self paging through my favorite magazines and mentally substituting plant-based proteins for the animal proteins. It’s actually a great exercise, if only because I love messing with recipes.
I’m also trying to add more vegan recipes to my diet, so this recipe also checks that box. I’ll admit to be intimidated by vegan cooking in the past, but now that I’ve wrapped my head around the basics, I’ve discovered that cooking vegan meals isn’t as hard as I’d once thought…though, yeah, the meal prep does take a bit more time.
Thus, this fantastic (and fast!) black pepper curry. The original recipe calls for chicken, and you can certainly use chicken if you prefer. The black pepper gives a hint of heat and loads of flavor, and it’s a great way to add vegetables to a meal.
Oh, like all curries, it’s even better as leftovers!
This versatile recipe is perfect for weeknight suppers. It can be made vegetarian, vegan, or with the meat of your choice. The flavors can be modified to suit your fancy. And it reheats like a dream, making it perfect for lunches.
I love to serve this dish over braised greens — spinach or chard do just fine.
For reasons unknown, most Chicken Tikka Masala dishes in restaurants are on the bland side. This is great if you’re introducing someone to the idea of Indian food, but these dishes are not palate-pleasers.
This recipe, based on Madhur Jaffrey’s, is full of flavor. Ginger, garlic, cumin, and various other spices bring tons of flavor. Grated tomato melts into the dish, adding even more flavor. I love serving this at parties or dishing up for leftovers during the week. It just gets better with time!
Vindaloo is a tangy, spicy curry with origins in Portugal — the vin in vindaloo stands for “vinha de alhos”, or wine vinegar. The spiciness comes from a mix of warm spices such as cumin and coriander, as supplemented by a bit of cayenne. My husband would probably eat this dish every day if he could.
If you have time, marinate your chicken — or lamb, beef, pork — in some of the curry paste before cooking. If not, no worries. I prefer chicken thighs over chicken breasts because they carry more flavor. If have breasts on hand, they’re a fine choice.
As with most curries, this recipe is naturally gluten free. The list of ingredients is long, but don’t let that daunt you. The whole thing comes together very quickly!
Fall in Southern California is more a concept than a season. While my East Coast and Midwest friends talk about cooler temperatures and extol the virtues of casseroles and other cool-weather dishes, I often grill until January.
Still, I am not immune to cravings…and an overabundance of squash. And while I love a good soup, sometimes something more hearty, yet still light, is necessary. This curry — which can be made with any squash, to be honest — is filling, just spicy enough, and perfect for warm or cool evenings.
As a bonus, this recipe is vegan, making it a perfect dish for dinner parties or potlucks.