Simple, practical, and full of everyday flavour, Aloo Matar is a vegan, vegetarian Indian main course made with oil, potatoes, and cumin seeds in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Kadai Gobi is a vegan, vegetarian Indian, Vegan main course made with tempeh, medium green bell pepper, and cauliflower florets in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Saoji/Savji (Spicy Fake Chicken Curry) Vegan. is a non-vegetarian Gluten-free, Indian, Vegan main course made with Organic Canola Oil, Coriander seeds, and Caraway seeds in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Imli Chole (sweet and Sour Chickpeas/Garbanzo Bean/Chana Curry) is a vegan, vegetarian Gluten-free, Indian, Soy-free, Vegan main course made with can garbanzo beans/chickpeas drained and washed or 1 cup dry chickpeas washed and soaked overnight, oil, and small onion chopped in about 62 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Achardi Baingan (Pickled Eggplant Curry) with Marwari Red Chili Pickle is a vegan, vegetarian Gluten-free, Vegan main course made with medium onion chopped, fennel seeds, and coriander seeds in about 70 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Bottle Gourd Curry is a vegan, vegetarian Gluten-free, Vegan main course made with canola oil, of asofetida, and mustard seeds in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Garbanzo Beans Curry is a vegan, vegetarian Gluten-free, Indian, Vegan main course made with garbanzo beans, water, and regular tea bag in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Vegetable Biryani! (Stirfried Vegetables with Rice Indian style) is a vegan, vegetarian Indian, Vegan main course made with basmati rice, water, and cumin seeds in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Mushroom Mutter Masala is a vegan, vegetarian Indian, Vegan main course made with sliced mushrooms, Roma tomatoes, and chopped white onion in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
