√ 15 Indian Inspired Recipes That Are Even Better Than Takeout

15 Indian Inspired Recipes That Are Even Better Than Takeout

The influence of Asian foods is steadily growing here in the West. Japanese, Chinese, Indian, and Thai foods are continually making their way into our communities through restaurants, farmers’ markets, and packaged products in grocery stores. This may be a very healthy trend, for Asians suffer much less from the major common ailments of the West. Many studies have been undertaken to determine which qualities of the Asian diet lead to greater health. Most Asian countries live on diets very low in refined flours, sugar, and processed food as well as a modest amount of sweets.

1. MULLIGATAWNY

Mulligatawny literally means “pepper water” in Tamil, though peppers are not a common ingredient in this curry-flavored soup. Surprisingly, the origin of Mulligatawny soup, widely considered the national soup of India, is actually of Anglo-Indian origin. There are as many variations of this soup as there are temples in India. Mulligatawny is wonderful when served with Samosas, rotis, or dosas.

SERVES 8

2 tablespoons sesame oil
1½ teaspoons curry powder
1 teaspoon ground cumin
1 cup diced onion
3 large cloves garlic, pressed or minced
6 cups water or vegetable stock
(see page 228)
½ cup red lentils
¼ cup white basmati rice
1 small potato, diced (1½ cups)
1 medium apple, peeled and
chopped small (1¼ cups)
¾ cup diced celery
1 carrot, diced (¾ cup)
1½ cups soy creamer or coconut milk
2 teaspoons garam masala
Pinch cayenne, or to taste
1 teaspoon tamarind paste,
or 2 teaspoons freshly squeezed
lemon or lime juice
1 tablespoon soy sauce, optional
2 tablespoons minced fresh cilantro
1 teaspoon sea salt, or to taste
Lemon wedges

Place the oil in a large pot over medium-high heat. Add the curry and cumin and cook for 1 minute, stirring constantly. Add the onions and garlic and cook for 2 minutes, stirring frequently. Add the water, lentils, and rice and bring to a boil.
Lower the heat to medium, add the potato, apple, celery, and carrots, and cook for 20 minutes, stirring occasionally. The rice and lentils should be thoroughly cooked.
Add the remaining ingredients, mix well, and garnish with a lemon wedge.

Variations

You can always add greens! Try adding 2 to 3 cups of kale, collard greens, or Swiss chard, sliced into ½-inch strips.
Play around with other fresh herbs you may have on hand or in your garden. A quarter cup of minced fresh parsley and a teaspoon of oregano, thyme, or marjoram would go great in this soup.

2. TOMATO RASAM

A popular tomato-based soup in Southern India, where it is typically served daily along with idlis or dosas (page 21), and Sambar Curry (page 23).

SERVES 6 TO 8

2 tablespoons sesame oil
1½ tablespoons cumin seeds
1½ tablespoons mustard seeds
1 tablespoon curry powder
3 tablespoons toor dhal or ground yellow split peas (see Chefs’ Tips below)
3 cloves garlic, pressed or minced
5 small tomatoes, chopped (3 cups)
4 cups water or vegetable stock (see page 228)
1 hot chile, seeded and diced, or 3 dried red chiles
1 to 2 teaspoons tamarind paste or freshly squeezed lime or lemon juice
½ teaspoon garam masala
½ teaspoon ground coriander
1½ teaspoons sea salt, or to taste
¼ teaspoon ground black pepper
3 tablespoons minced fresh cilantro

Place the sesame oil in a large pot over medium heat. Add the cumin seeds, mustard seeds, and curry powder and cook for 2 minutes, stirring constantly. Add the toor dhal and garlic and stir well.
Lower the heat to medium, add the tomatoes, water, and remaining ingredients except for the cilantro, and cook for 15 minutes, stirring occasionally. Add the cilantro and mix well before serving.

Chefs’ Tips and Tricks

If you cannot find any toor dhal (also called red gram dhal) you can substitute them with yellow split peas. Grind them yourself in a strong blender or spice grinder.

3. INDIAN DHAL

Dhal is a staple of the Indian kitchen. Though chana dhal is the most popular, red lentils are the ingredient of choice for the 30-minute chef. Serve this dish with Coconut Spinach Rice (page 10) and Okra Masala (page 15).

SERVES 8

2 tablespoons sesame oil
1 tablespoon cumin seeds
1 tablespoon mustard seeds
1 cup red lentils
8½ cups water or vegetable stock (see page 228)
1 onion, diced (1½ cups)
3 cloves garlic, pressed or minced
1 tablespoon peeled and minced fresh ginger
1 teaspoon seeded and minced jalapeño or other hot chile
1 large tomato, chopped
2½ teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons curry powder
1½ teaspoons sea salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon chile powder
Pinch cayenne
3 tablespoons chopped fresh cilantro

Place the oil in a large pot over medium-high heat. Add the cumin seeds and mustard seeds and cook for 1 minute, stirring constantly.
Add the red lentils and water, and stir well. Add the onion, garlic, ginger, jalapeño, and tomato and cook until the lentils are soft, approximately 20 minutes, stirring occasionally.
Add the remaining ingredients and mix well before serving.

Variations

Try adding a bunch of chopped spinach toward the end of the cooking process.
You can also add 2 cups of assorted chopped vegetables, such as zucchini, carrots, or parsnips.
oast the ground cumin.

4. WOK-TOSSED CABBAGE SALAD

If you have a wok, now is the time to use it. By stir-frying the “dressing” in this recipe you unlock a much deeper taste than the average salad. And tossing the cabbage in the wok for a minute or two gives the cabbage a softer, more munchable texture. This salad is yummers!

SERVES 6 TO 8

1½ teaspoons sesame oil

1 teaspoon brown mustard seeds

10 curry leaves (see Note below)

Pinch asafetida

1 to 2 green chiles, seeds removed and thinly sliced

1½ tablespoons freshly squeezed lemon juice

½ teaspoon sea salt, or to taste

6 cups finely shredded green cabbage

1 cup shredded carrot (about 1 large carrot)

2 tablespoons minced fresh cilantro

½ cup roasted peanuts, optional

Heat a wok or pot over medium heat. Add the oil and heat it for 1 minute, then add the brown mustard seeds. When they start to crackle add the curry leaves, asafetida, and chiles. Stir for 1 minute.
Add the lemon juice and salt and stir. Add the cabbage and carrot and toss quickly for 1 to 2 minutes, just enough to coat the cabbage and soften it slightly. Turn off the heat and transfer to a serving bowl. Top with the cilantro and peanuts, if using, and serve.

Note: Curry leaves have such a unique flavor that we cannot think of an adequate alternative. Alas, if you cannot find any in your area, you can try online, or simply omit them. Extra curry leaves are stored in the freezer.

5. SAMOSAS

We wanted to include a samosa recipe here due to popular demand. It would push the limits on a 30-minute meal to cook the potatoes for the filling, wrap the samosas, and bake them. So for your enjoyment, we are starting with a pre-cooked filling. You can look at it as a great way to utilize leftover Curried Potatoes (page 11) or use the Quick Samosa Filling recipe that follows. Serve with Tamarind Sauce, (page 13), chutney (pages 40-42), Cilantro Pesto (page 181), Fabulous Fig Dipping Sauce (page 102), or Mango Ginger Sauce (page 61).

MAKES 8 TO 10 SAMOSAS

9 to 12 phyllo pastry sheets, defrosted
(see Chefs’ Tips on page 8)
½ to ¾ cup coconut oil, melted vegan butter,
or sesame oil
2½ cups Curried Potatoes (page 11) or
Quick Samosa Filling (recipe on page 8)
Oil for coating samosas
Sea salt, optional

Preheat the oven to 400°F. Place a phyllo sheet on a clean dry cutting board. Brush lightly with oil, using a pastry brush. Place another phyllo sheet on top of the first and brush lightly with oil. Repeat with one more sheet. Cut the sheets lengthwise into three equal strips.
Place approximately ¼ cup of potato filling at the bottom of each strip. Traditionally samosas are shaped like triangles, so you want to fold them up as you would fold a flag. To do so, fold the bottom right corner of the strip over to the left side, enclosing the filling. Fold upwards and continue folding until you reach the end of the strip. Brush lightly with oil before placing on a well-oiled or parchment-lined baking sheet. Repeat with the remaining filling.
Sprinkle lightly with salt, if using, and bake for 15 minutes, or until golden brown.

6. RICE PILAU

Though similar in many ways to the popular Indian dish biryani (in which the rice is cooked separately), pilaus are cooked with all of the ingredients together in the same pot. By no means are all of these ingredients mandatory. Just use what you have on hand, substituting whatever you like as need be. Pilau is such an easy way to jazz up rice and transform it into a respectable course of its own.

SERVES 6

2 teaspoons brown mustard seeds
2 cups white basmati rice
4 cups water or vegetable stock (see page 228)
1 cup diced yellow onion
2 cups diced assorted vegetables (carrot, celery, zucchini, and/or peas)
2 tablespoons peeled and minced fresh ginger
2 teaspoons curry powder, optional
¼ teaspoon celery seed
8 curry leaves or 2 bay leaves (see Note on page 6)
¼ teaspoon sea salt, or to taste
¼ cup minced fresh parsley

Place the mustard seeds in a saucepan over medium heat and toast until they are popping. (If the seeds burn, start over; nobody likes burnt mustard rice.) Immediately add the rice and water.
Add all of the other ingredients except the parsley and bring to a boil. Cover and simmer for 15 minutes or until most of the water has been absorbed. Stir in the parsley and serve hot.

Variation

If you have more time, use brown basmati rice, and cook for 40 minutes in step 2.

7. COCONUT SPINACH RICE

You can’t go wrong with the rice and coconut milk combo. This creamy and flavorful dish can be a meal unto itself. It also nicely compliments many of the dishes in this book, such as Okra Masala (page 15) Tofu Tikka Masala (page 33), and Indian Dhal (page 5).

SERVES 6 TO 8

1 teaspoon ground cumin

2 teaspoons brown mustard seeds

1 teaspoon curry powder

1 teaspoon sea salt, or to taste

½ teaspoon ground black pepper

Pinch cayenne

2 cups white basmati rice

1 (14-ounce) can coconut milk

1½ cups water or vegetable stock (see page 228)

1 (10-ounce) package frozen spinach, defrosted

(¾ cup cooked spinach, pressed firmly)

1 (14-ounce) can garbanzo beans, drained,

or 1¾ cups cooked beans (see page 230), optional

Toast the cumin and mustard seeds in a medium pot for 1 minute over medium-high heat, stirring constantly. Add the curry powder, salt, pepper, cayenne, rice, coconut milk, and water and bring to a boil.
Cover, lower the heat to simmer, and cook until the liquid is absorbed, approximately 10 minutes. Turn off the heat and allow the rice to sit for 5 minutes.
Add the spinach and garbanzo beans, if using, and gently toss well.

Variations

Add 2 teaspoons of minced garlic and ¼ cup diced yellow onion along with the spices.
For a heartier dish, add another 10-ounce package of spinach.
Add ½ cup chopped roasted cashews along with the spinach.
If you have more time, replace the basmati with brown basmati or another brown rice, add an extra cup of water and cook them slowly.

8. CURRIED POTATOES

This recipe comes courtesy of Vi Herbert, our friend and resident expert on Indian cuisine. These potatoes are commonly used as the stuffing for Dosas. A staple among college students in many countries, these large, heavy wraps burst with spice, flavor, and satisfaction usually for under $5 a piece. You can serve these habit-forming potatoes with Tofu Tikka Masala.

SERVES 4 TO 6

MAKES FILLING FOR 4 LARGE DOSA WRAPS OR 6 SMALL WRAPS

4 medium potatoes, red or yellow, chopped small (about 6 cups)

1 tablespoon toasted sesame oil

1 teaspoon brown mustard seeds

½ teaspoon turmeric powder

2 green or red chiles, seeded and diced

1½ tablespoons peeled and minced fresh ginger

3 cloves garlic, pressed or minced

20 curry leaves (see Note on page 6)

1½ teaspoons sea salt

1 yellow onion, sliced into quarter moons

1 tablespoon freshly squeezed lemon juice

¼ cup minced fresh cilantro

Heat approximately 1 inch of water in a covered pot fitted with a steamer basket over high heat. Place the potatoes in the basket and steam until a fork can easily pass through, for 10 to 15 minutes.
Meanwhile, place a large sauté pan over medium heat. Add the oil, mustard seeds, turmeric, chiles, ginger, garlic, curry leaves, and salt and stir well until the mustard seeds begin to pop.
Add the onion and sauté until translucent, for 3 to 5 minutes. Add the steamed potatoes, stir well, then use a fork to mash them up. When most of the potato is mashed, stir until the flavors and colors are distributed. You may want to use a little water to keep the potatoes from sticking to the pan while mashing and stirring.
Turn off the heat, add the lemon juice and cilantro, and stir well. The filling can be eaten alone or stuffed into a dosa wrapper.

9. POTATOES AND SPINACH (ALOO SAAG)

Aloo is potato and saag is spinach, and when the two are combined it is simply divine. It’s a creative way to include spinach in your diet. The soy milk imparts a creaminess to the dish that melts in your mouth. Serve with Rice Pilau (page 9), roti (page 17), or an entrée such as Tofu Tikka Masala.

SERVES 4 TO 6

1 large potato, ½-inch cubes (1½ cups)

2 teaspoons fenugreek seeds

2 teaspoons brown mustard seeds

2 teaspoons curry powder

1 teaspoon chile powder

1 tablespoon sesame oil

1 small yellow onion, diced (1 cup)

1 tablespoon minced garlic

1 tablespoon peeled and

minced fresh ginger

2 small tomatoes, chopped (1¼ cups)

2 (10-ounce) packages frozen spinach,

defrosted and strained

(if using fresh spinach, 2 cups

cooked spinach)

1 teaspoon ground coriander

1¼ cups of soy milk

1 teaspoon sea salt, or to taste

½ teaspoon ground black pepper,

or to taste

Heat approximately 1 inch of water in a covered pot fitted with a steamer basket over high heat. Place the potatoes in the basket and steam until a fork can easily pass through, for 10 to 15 minutes.
While the potatoes are steaming, place a large saucepan over medium heat. Add the fenugreek seeds, mustard seeds, curry powder, and chile powder and stir constantly for 1 to 2 minutes. Add the sesame oil, onion, garlic, and ginger, and stir constantly for a few minutes.
Add the tomatoes and stir frequently for a few more minutes, adding a small amount of water if necessary to prevent sticking. Lower the heat to simmer, add the spinach and the remaining ingredients except the potatoes, and cook for 10 minutes, stirring occasionally.
When the potatoes are done steaming, add to the spinach mixture and gently mix well.

Variations

Try adding 1 bag of defrosted frozen peas along with the spinach in step 3.
Add ¼ cup minced fresh cilantro before serving.
Replace the fenugreek seeds with mustard seeds or cumin seeds.

10. OKRA MASALA (BHINDI MASALA)

Okra originates in the tropics, and its name is of West African origin. Also called “ladyfingers” for its unique shape, okra is one of the most popular veggies in Western India. It has a gelatinous texture that some people require getting used to. Persist beyond this and you will be treated to a true culinary delicacy. As was noted earlier, masala is of South Indian origin and refers to a mixture of spices; here we use the curry spices and garam masala. Serve as a side dish with Tofu Tikka Masala, Tempeh Vindaloo (page 28), or Tempeh Vegetable Korma.

SERVES 4 TO 6

2 tablespoons sesame oil

1 teaspoon ground cumin

1½ teaspoons curry powder

½ teaspoon chile powder

3 cloves garlic, pressed or minced

2 teaspoons peeled and minced fresh ginger

1 large onion, chopped (1½ cups)

4 cups chopped okra, tops removed (½-inch)

1 cup of water

1 large tomato, chopped (1 cup)

½ teaspoon garam masala

1 teaspoon sea salt, or to taste

¼ teaspoon ground black pepper, or to taste

Pinch cayenne

2 tablespoons chopped fresh cilantro

Place the oil in a large sauté pan over medium-high heat. Add the cumin, curry powder, and chile powder and cook for 1 minute, stirring constantly. Add the garlic and ginger and cook for another minute, stirring constantly. Add the onion and cook for 5 minutes, stirring frequently.
Add the okra and water and cook for 5 minutes, stirring frequently. Add the tomato and garam masala and cook until the okra is just tender, approximately 5 minutes. Add more water if necessary to prevent sticking.
Add the salt, pepper, cayenne, and cilantro, and gently mix well before serving.

continues

Variations

Try replacing the okra with chopped zucchini or summer squash.
Replace 1 cup of the okra with chopped broccoli.
Add 1 tablespoon of brown mustard seeds or fennel seeds.
Add 1 teaspoon minced jalapeño pepper.
For an added crunch and burst of flavor, top with Masala Nuts.

11. ROCKIN’ ROTI

If you started making roti at a very young age like girls in India have for centuries, you’d be cranking out perfectly round, moist, and thin rotis by adolescence. Well, there is no time like the present. Using a rolling pin and keeping the dough from sticking to it are the two major hiccups along the road to perfect rotis. But just like that little engine that could, if you persevere, you will find that practice really does make perfect. We believe in you! And the reward is homemade bread, hot off the skillet. You just need to be willing to sacrifice the first few attempts. Then you’re in the clear.

MAKES 4 ROTIS

2½ cups spelled flour or whole wheat flour

¼ teaspoon sea salt

½ cup water

Sesame or safflower oil

Mix 1½ cups of the flour and the salt together in a bowl with your hands. Add the water slowly, pulling all of the flour into it until you have a soft, moist dough. Knead it for 2 minutes. Divide the dough into four pieces and roll those pieces between your palms to form balls. Lightly oil a bowl or plate to place the dough balls on. Let them sit for 10 to 15 minutes.
Place the remaining 1 cup of flour on a plate. Apply a very light coat of oil to the dough balls as well as to a rolling pin. Dip one ball into the flour, making sure that the entire ball is covered. Lay it on a clean, dry surface or cutting board and roll it into a circle about 5 to 6-inches in diameter (about ⅛ inch in thickness). You will most likely want to dip it back into the flour (on both sides) once or twice while you are rolling it out.
Heat an iron (or nonstick) skillet and lightly coat it with oil. Place the freshly rolled roti into it, making sure it lays flat. Within seconds the color will start to change and bubbles will appear. Give it about 25 seconds before flipping. Repeat on the other side.
Flip the roti over one more time and press down on it with a flat spatula. Keep moving the roti around and gently press down any air holes that puff up. After you’ve covered the whole roti a couple of times, flip it over and repeat the process. This time the roti will puff up even more. After you’ve finished the second side, either serve the roti piping hot with some vegan butter or place it on a plate and cover with a dry towel while you move on to the remaining rotis.

12. CAULIFLOWER CHICKPEA SUBJI

A popular combination, these two hardy ingredients are commonly used in Indian cooking. Dishes like this prove how easy it is to create robust flavors in a short period of time. Cooking the veggies in the sauce infuses them, leaving them potent and ready to burst with flavor. You can use the same technique with any foods and flavors you enjoy. Serve this dish alongside Coconut Spinach Rice (page 10) or Shahi Paneer (page 26).

SERVES 4

½ small yellow onion

1-inch piece fresh ginger, peeled

2 cloves garlic

½ cup minced fresh cilantro

½ teaspoon ground cardamom

¼ teaspoon ground cinnamon

¼ teaspoon of sea salt

¾ cup of water

1 tablespoon sesame oil

1 teaspoon brown mustard seeds

¼ teaspoon turmeric powder

½ head cauliflower, chopped

1 (15-ounce) can chickpeas or 1¾ cups cooked (see page 230)

1 medium carrot, thinly sliced

Using a blender, combine the onion, ginger, garlic, cilantro, cardamom, cinnamon, salt, and ¼ cup of the water. Blend together for 30 to 40 seconds or until it’s a saucy consistency.
Heat a sauté pan over medium heat and then add the oil, mustard seeds, and turmeric. Stir frequently until the mustard seeds begin to pop. Add the onion mixture and stir well for 1 to 2 minutes.
Add the cauliflower, chickpeas, carrots, and the remaining ½ cup of water. Cover and let cook for 5 to 10 minutes, or until tender. Uncover and stir, allowing to cook for 2 to 3 more minutes to let some of the liquid evaporate. Serve hot.

Variations

Replace the cauliflower and carrots with veggies of your choosing, such as broccoli, zucchini, eggplant, or squash.
Replace the chickpeas with kidney beans or cubed tofu or tempeh.

13. POTATO PEA CURRY (ALOO GOBI)

Rich, bursting with flavor, and satisfying, this dish rocks the house. Though aloo gobi is traditionally served with dishes equally as flavorful, you may be content with a simple Rice Pilau (page 9) and a side salad (page 6). Flavor like this goes a long way. You can take it a step further and add a refreshing chutney (pages 40-42).

SERVES 4 TO 6 AS MAIN DISH OR 6 TO 8 AS SIDE DISH

4 medium-size red potatoes, chopped (about 4 cups)

1 tablespoon safflower or sesame oil

½ yellow onion, finely minced

2 tablespoons peeled and minced fresh ginger

1 teaspoon sea salt, or to taste

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon turmeric powder

½ teaspoon cayenne, or to taste

1 teaspoon maple syrup or agave nectar

2 cups of water

1 (10-ounce) bag frozen peas (about 1¾ cups)

½ teaspoon garam masala

½ lime, juiced

2 tablespoons minced fresh cilantro

Place the chopped potatoes in a colander. Rinse under cold water for 30 seconds and let drain.
In a large sauté pan or pot, heat the safflower oil over medium heat and add the onion, ginger, and salt. Stir frequently until the onion turns golden, about 6 minutes.
Add the potatoes, coriander, cumin, turmeric, cayenne, and maple syrup and stir well. Add 1 cup of the water (or enough water to almost cover the potatoes), cover, and lower the heat to medium-low. Cook for 15 minutes or until a fork can easily pierce the potatoes.
Add the peas, garam masala, and the remaining 1 cup of water. Stir well, allowing some of the potato to crumble. Use a fork to mash up some of the potatoes, making a thicker sauce for the dish (remembering that it will get thicker as it cools). Stir in the lime juice and cilantro and remove from the heat.

14. SAMBAR CURRY

Though this recipe contains a couple of ingredients that most Westerners would consider obscure, sambar curry is eaten daily, and commonly twice or thrice daily, throughout Southern India and Sri Lanka. As early as breakfast this curry is served alongside fresh idli (see page 21), and for lunch or dinner with rice and chutneys. Our friend Vi Herbert from the Tamil Nadu region of India taught us to make this curry, and we are quite grateful to her indeed for that! Sambar powder, a mix of roasted spices and dhals, can be purchased online if you can’t find it elsewhere. Any common lentil or dhal can be substituted for the toor dhal. We recommend the red lentils for their quick cooking time. If you simply cannot find sambar powder, use the garam masala substitution. In a pinch you could even use curry powder. It won’t be sambar curry anymore, but it will still be delish!

SERVES 6 TO 8

1 cup toor dhal or red lentils

2 cups water

1 tablespoon sesame oil or coconut oil

½ teaspoon brown mustard seeds

¼ teaspoon turmeric powder

Pinch asafetida

½ medium yellow onion, chopped small

10 curry leaves (see Note on page 6)

2 cups chopped vegetables (carrots,

cauliflower, radishes, green beans . . . )

½ teaspoon tamarind paste or 1 teaspoon

freshly squeezed lemon or lime juice

1 teaspoon sambar powder or

¾ teaspoon garam masala

1 teaspoon sea salt, or to taste

2 medium tomatoes, chopped

(about 1½ cups)

3 cups water or vegetable stock

(see page 228)

2 tablespoons minced fresh cilantro

In a small pot, bring the dhal and water to a boil, lower the heat to low and simmer, uncovered for 20 minutes (about 15 minutes if using red lentils) or until the dhal is soft.
Meanwhile, in a large sauté pan or pot, heat the oil and mustard seeds together over medium heat until the seeds crackle. Add the turmeric, asafetida, onion, and curry leaves and sauté for 2 minutes. Add the vegetables and sauté for 3 more minutes.
Add the tamarind, sambar powder, salt, tomatoes, water, and the cooked dhal and bring to a boil. Reduce the heat and continue to cook until all of the vegetables are soft, about 5 minutes depending on your choice of vegetables. Add the cilantro, cook for 3 more minutes, and remove from the heat. Optionally, allow it to sit for 10 minutes before serving; the flavors will enhance over time.

15. MADRAS CURRY

Madras curry is meant to be a powerful combination of hot, red, toasty, sweet, and sour. Using coconut oil adds smoothness and flavor that is nice, but sesame or any vegetable oil will also do the trick. You can also use any kind of chile powder in place of the cayenne as long as it is a pure chile powder rather than the Spanish-style blends. Other chiles will be less spicy and still impart the classic madras red color (substituting some paprika will also help add redness if the cayenne is too hot for your liking).

SERVES 6

1 tablespoon coriander seeds

2 teaspoons cumin seeds

1 tablespoon brown mustard seeds

2 tablespoons coconut oil (or sesame or other oil)

¼ teaspoon turmeric powder

2 teaspoons ground cayenne, or to taste (see headnote)

¼ teaspoon ground allspice or ground anise

1 teaspoon garam masala

¼ teaspoon ground black pepper

2 tablespoons peeled and minced fresh ginger

2 cloves garlic, pressed or minced

1 teaspoon of sea salt

2 medium yellow onions, sliced into quarter moons

1 (14-ounce) can coconut milk

2 tablespoons freshly squeezed lime juice or rice vinegar

4 to 6 cups assorted chopped vegetables

(carrots, bell peppers, eggplant, zucchini, etc.)

Toast the coriander, cumin, and brown mustard seeds in a large sauté pan or pot over medium heat for 2 minutes or until the mustard seeds are popping. Add the coconut oil, turmeric, cayenne, allspice, garam masala, black pepper, ginger, garlic, and salt and sauté for 1 minute.
Add the onion and sauté for 4 to 5 minutes or until the onions turn translucent, then add the coconut milk and lime juice and stir well.
Add the remaining vegetables and cook, stirring frequently, until all of the vegetables are soft and you are ready to serve.