Jalapeno peppers. For some delicious heat. Use more or less than what I suggest depending on your preference. The veggies I used for this Indian curry are onions, tomatoes, potatoes, carrots, zucchini, bell peppers and turnips. Sweet potatoes, squashes, peas are all fine additions. Stay away from leafy veggies or others that will take longer to cook, like eggplant, unless you are willing to roast the eggplant first. Roasted eggplant would go really well with this keema curry.

Split pigeon peas or toor dal (arhar dal/thuvaram paruppu). This is the lentil most commonly used in Indian kitchens and it gives an authentic taste and texture to the dish. Cook the lentils until they are very, very soft. The lentils should blend into a creamy consistency when you whisk them. This gives a creamy consistency to the dish. We've done the hard work - so you can create your unique curry in minutes. All you have to do is decide what to add! You don't need much to gild this lily. Serve the curry with a side of basmati rice or brown rice for a dinner to remember. And a weeknight dinner that you're family will be thrilled to welcome into the rotation. Sub the curry powder with garam masala, if that's what you have. Or stir in a couple of tablespoons of Thai curry paste, red or yellow, for the flavor base (in that case, you probably will need less cayenne).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.

It is creamy and comforting and will leave you feeling satisfied and healthy. Learning how to cook with lentils is a wonderful tool in your culinary arsenal because of how healthy they are. Dal with rice or roti is among the most nourishing meals you can eat. But this dish can also be eaten by itself, like a soup, and it's delicious that way. Curry leaves(optional). Although you can skip these if you cannot find them, I recommend them highly in this curry as they add amazing flavor. Curry leaves (optional): Again, the curry powder has curry leaves so you can leave them out if you don't have them. Or use cilantro and add it at the same time as you would the curry leaves. 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. It takes all of five, maybe 10 minutes, to put together the sauce for this easy tofu curry, but it has so much flavor, you could pretend you've been slogging at the stove all day and let them do the dishes. 😉When the flower children went east, this is the land where many found the spiritual fulfillment they were seeking. Not surprising because not only is Goa indescribably gorgeous, but it was home to inclusive, diverse, happy people steeped in the intoxicating culture of "susegado" -- taking it easy. The locals joked that there were three things Goans do best: khavap, pivap, nidap. Or eat, drink, and sleep. About the recipe 🙂 the thing about being a eggplant lover is that all of your recipes that call for eggplant are mouth-watering :). I will definitely try this one!

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. Dal is a collective term for split legumes in many parts of India and in other south Asian countries like Pakistan, Nepal and Bangladesh. It is also the name of a lentil soup-like dish that's usually served with rice or a flatbread like roti or chapati.Baby spinach or regular spinach (fresh or frozen. If using baby spinach no need to chop, but if using the larger spinach leaves chop them coarsely) Vegetable oil. Use any oil of your choice, including avocado oil, sunflower oil, grapeseed oil, peanut oil or coconut oil. Please don't use olive oil in Indian cooking because the flavor doesn't work and olive oil should not be heated to the high temperatures needed for the tempering. One of my favorite curries to make in a hurry is this dazzlingly flavorful and utterly simple Mushroom Spinach Curry. It needs a handful of ingredients, is super-nutritious, and tastes great served simply with rice. It's gorgeous. There's a rainbow of colors in this dish thanks to fresh, delicious veggies like carrots, bell peppers, green beans and sweet potatoes, making it a treat for the eyes as well as the tummy. If you're staying away from grains, drizzle this curry over cauliflower rice for a fantastic and healthy meal. Spritz on some lemon juice or lime juice for added yum.

It's friendly to all diets. This curry is vegan, of course, but it is also gluten-free, soy-free and free of nuts. You can adjust the spice level up or down, to your liking, and, like I said above, you can make it without any oil, if you wish. Although edamame beans, or fresh soy beans, are not a traditional ingredient in Indian cooking, their nutty taste makes them swimmingly suitable for sauces with predominantly Indian flavors. Spices: 4 green cardamom pods, which are the only whole spice added here and they add amazing flavor. ½ teaspoon turmeric, 1 teaspoon cayenne (use as much or as little as you like depending on your heat tolerance) and 1 ½ tablespoon curry powder. Use a really good curry powder, like my homemade recipe, because it will decide how delicious your curry is. This vegetable vindaloo is divine with laadi pav, a soft, fluffy bread roll sold fresh in Goa by pav-wallahs who make the rounds of neighborhoods each morning with slabs of fresh-baked bread rolls balanced on their bicycles. Any soft bread roll that is not sweet would work.

More Dal recipes

It's full of flavor. The easy spice blend for this vegan curry adds so much deliciousness. And the spices--fennel, cardamom, cumin, cinnamon -- work perfectly together to balance each other.