#indian-inspired

[etsyfindoftheday]

etsyfindoftheday 3 | 6.27.18

indian-inspired gemstone rings by nangijalajewelry

lil cobra | tiny ruby + beaded golden ring

lucky lotus | tiny sapphire + gold and platinum ring

[revvydraws]

This is as done as this jerk is getting. I think he came out pretty nifty. The fire was fun to paint, but those bead can fuck right off.

[justfoodsingeneral]

Curried Kale, Potato & Lentil Soup (1 Pot)

“Hearty, comforting Curry Lentil Soup with potatoes and kale! Big curry flavor in this 1-pot soup that comes together in less than 45 minutes. The perfect satisfying, healthy, plant-based meal.”

[revvydraws]

Redo on an old image - new is on the left and old on the right. Honestly, I will probably keep going with this, but I’ll throw it up here right now just in case my motivation fails me.

[justfoodsingeneral]

Vibrant Coconut Green Curry

“A vibrant 9-ingredient, 30-minute coconut curry with tons of greens and delicious curry flavor. Serve with brown rice, curried kale, and my crispy tofu for the ultimate, satisfying plant-based meal!”

[coolveggiedelightuniverse]

Indian-Inspired VeganTofu Makhani

This recipe is my take on a classic creamy Indian chicken dish. Rather than chicken, I used tofu and I replaced the heavy cream typically used in the sauce with full-fat coconut milk and used small amount of olive oil, rather than butter. Many versions of this dish call for a large number of spices, many of which you may not have in your cupboard. Although this dish requires only 3 spices (paprika, cinnamon, and garam masala), it is packed with flavor. 

Recipe: Serves 4

Ingredients for the Tofu

** Prepare the marinate and tofu the night before; toss tofu with marinade in bowl; cover and refrigerate over night.

16 oz Super Firm or Extra Firm Tofu (I used Trader Joe’s super firm), drained and gently pressed, cut in bite-size pieces

1/2 Tbsp Garam Masala

1/2 tsp Sea Salt

2 tbsp fresh lemon juice

1 tsp extra virgin olive oil

2 garlic cloves, minced

Ingredients for the Sauce

2 tsp olive oil

1 garlic clove, minced

1 cup chopped onion

1 15 oz can diced tomato (no salt added)

1 13 oz can full-fat coconut milk

2 tbsp Garam Masala

2 tsp Paprika

1/4 tsp cinnamon

1/2 tsp Sea Salt or to taste

1 tbsp arrowroot powder (optional)

1 tbsp warm water (optional)

Serve with 1/2 cup rice per serving and garnish with cilantro or parsley

Directions for the Tofu

Preheat oven to 350 F

Place the marinated tofu on a baking sheet lined with parchment paper

Once oven preheated, cook tofu for 15 minutes; remove and flip tofu over and cook for another 15 minutes

Directions for the Sauce

While the tofu is in the over, start your sauce and rice (prepare according to package instructions minus oil and salt).

Heat 2 tsp of oil over medium heat.

Add onion and garlic, cook until onion starts to turn translucent

Add in the spices cook for another 1-2 minutes

Add the diced tomatoes, baked tofu and coconut milk

Bring to boil and then reduce heat and allow to simmer for 15 minutes

If you would like the sauce a little thicker, mix one tbsp of arrowroot powder (or cornstarch) with 1 tbsp cold water. Mix well and add to sauce; heat until reaches desired thickness.

Nutritional Information (per serving with 1/2 cup rice)

Calories             534

Cholesterol       0

Protein             24.3 g

Sodium            434.5 mg

[scourtneybarnes]

Dasara by Pintura Studio