Korma sauce is a lovely Indian curry, but very very mild. If your family likes the idea of curry, but some recipes are just too strongly flavored, try this one! I like to use the sauce to smother vegetables and rice, but you can use it on mild-flavored fish or chicken as well. Usually when I make korma sauce, it’s a vegetarian night for us The recipe below makes enough to thoroughly smother rice and veggies for four.
Korma Sauce
3 T ghee or canola oil
1-1/2 t cumin seeds
1 t fennel seeds
1/2 t cardamom seeds
Cinnamon …read more

Most of the time, we think of dahl as being made out of lentils or split peas, but other legumes can stand in too. We particularly like this mildly spicy dahl made from black eyed peas. I used the canned form to save time, but if you’ve got the time to soak and cook up the dried beans, the meal will be even more inexpensive.
Black eyed peas dahl
Ghee or mild vegetable oil
4 whole cloves
1/2 cinnamon stick
1 small onion, chopped
1 T fresh ginger, minced
6 to 8 oz plain yogurt
2 cans (15 oz) of black eyed peas
1/2 t ground …read more

There are so many variations that you can make on the basic latke, or potato cake. They can be baked instead of fried, but we really love the crispness that you can only get with pan frying. You don’t have to use tons of oil…just a smidge of olive oil will do the trick.
Potatoes can be joined by many other vegetables, and I suggest that you experiment to see what you like best, but try the basics first! Carrots, parsnips, green onions, squash, sweet potatoes, spinach, leeks, and many other veggies make good latke companions. Additionally, …read more

Ok, it’s a stretch to claim that this is Indian food, because I made it up as a way to use up some leftover sweet potatoes. But I used my own spice mix instead of “curry powder,” so I feel somewhat justified in claiming Indian inspiration
Replace the chicken broth with vegetable broth if you’d like, and you’ve got a great vegetarian meal! Serve with some good crusty bread, and it’s a filling meal too. This is easily a thirty minute meal as long as you are using pre-cooked sweet potatoes. Whenever I make …read more

Vegetables and rice can get boring pretty quickly. Add a new sauce and liven things up. If you chop the lime up finely, everyone will have a good time trying to guess the “secret ingredient” …always a favorite game at our table!
Boil up some basmati rice, and start your sauce. A few minutes before the rice is ready, bring the sauce back up to simmer and add your veggies. We used broccoli, and it was delicious.
Ceylonese Sauce
2 T vegetable oil
Medium onion, chopped
Large clove of garlic, chopped
1 t mustard seeds
2 t curry paste or favorite curry spice …read more

The least pleasant task in preparing this soup is coring the parsnips. I find it’s not too bad if you slice them lengthwise in quarters and then slice out the triangular shaped piece…don’t worry about getting every single woody fiber. The balsamic syrup seems like a bother to make too, but the flavor it imparts is out of this world. The soup is great without the syrup, but with it, you’ve gained a taste of heaven!
This amazing recipe is courtesy of Eating Well magazine.

Stirring in the syrup

Roasted Parsnip Soup
Makes 6 servings, generous 1 cup each
ACTIVE TIME: …read more

Delicious delicious vindaloo sauce! The spicy tomato sauce described below can be used with chicken, pork, and lamb as well as with vegetables. We particularly love it with just vegetables, though, and as one of our vegetarian meals for the week, we don’t even miss the meat!If you do decide to add meat to the dish, you can add a cinnamon stick
If you’ve done once a week food preparation, this meal will go together really quickly, but it needs to simmer for a long time in a crock pot to be its best. It’s a great make-ahead …read more

This isn’t fast food. This is for when you want to impress! It is, however, easy food
For once, I followed the directions pretty much exactly: my only substitution was to use real cheese instead of low fat. I also mixed cheddar and parmesan. But besides that, I did follow the directions. Oh, and I used quite a bit more fresh tarragon than called for.
I really like tarragon!
Savory Carrot & Tarragon Tart
Courtesy of Eating Well magazine
Crust
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 1/2 teaspoons fresh tarragon leaves or 1/2 teaspoon dried
1/2 teaspoon salt
4 …read more

Spinach and paneer cheese (you can substitute tofu if you’d prefer) are the basis of this tasty Indian dish. Is it a vegetarian main dish? A side dish? Yes! Either one.
You can spice it up as much as you please, but the creamness of the yogurt sauce lends itself to milder spices. Double, or even triple, the spices listed below if you dare!
Saag Paneer
1 T ghee or vegetable oil
1 t ground coriander
1/2 t. tumeric
1/4 t cayenne pepper
1/2 t garam masala (if not available, my favorite mix)
1 lb. fresh baby spinach
2 T water
1/2 c yogurt
1 t salt
1/2 t sugar
8 oz paneer …read more

I love Eating Well magazine! Not only are there amazingly tasty recipes, introducing me to food combinations I never thought of before, but they have also done all the excess fat trimming for me! Now I’ll admit, that sometimes I use the full fat products anyway, so it’s not their fault at all if I end up with an expanding waistline!
Anyway, we tried this Curried Carrot Soup recently, and if you’re a fan of Indian food, you’re going to flip over it. I used my own spice mix instead of “curry powder,” so mine turned out a …read more