May 15, 2020
Curried Roast Vegetables with potatoes, onion, carrots, red bell pepper, broccoli and green beans is an Indian-inspired feast that’s perfect as a side dish or festive vegan meal!
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Curried Roast Vegetables with potatoes, onion, carrots, red bell pepper, broccoli and green beans is an Indian-inspired feast that’s perfect as a side dish or festive vegan meal!
.🍏🍎🍏🍎 Apple picking season begins... so it's time to make some warm Apple Cider !! 💞💞 https://profusioncurry.com/mulled-apple-cider/ I spiced mine with Cinnamon, star anise and cloves. What's your favorite? . . . . . #profusioncurry #bestrecipes #breakfastideas #instantpotrecipes #veganrecipes #glutenfreerecipe #sundayvibes #satisfying #indianvegan #fitfood #easyrecipes #mycreation #feedfeedvegan #weekendvibes #comfortfood #apple #applecider #mulledapplecider #applepicking #fallrecipes #happyfallyall https://www.instagram.com/p/CFC22IblnHE/?igshid=i5acsgkat3ue
Vegan Indian Cauliflower and Chickpea Curry is a super healthy, super easy yet satisfying meatless meal that’s full of spicy goodness! Click the photo for the recipe!
Vegan Chana Makhani is a delightful twist on the classic Indian dish, featuring creamy coconut milk and aromatic spices. It's hearty, flavorful, and perfect for a satisfying meal.
Ingredients: 1 cup dried chickpeas, soaked overnight. 2 tablespoons vegetable oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece ginger, grated. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. 1 cup tomato puree. 1/2 cup coconut milk. Salt to taste. Chopped cilantro for garnish.
Instructions: If you soaked chickpeas, drain and rinse them. Put the vegetable oil in a large pot and heat it over medium-low heat. Put in the chopped onion and cook for about 5 minutes, until it gets soft. Add the ginger and garlic that have been chopped up, and cook for two more minutes. Put in the cayenne pepper, ground cumin, ground coriander, ground turmeric, and ground cumin. Stir the food all the time for one minute. Add the coconut milk and tomato puree. Mix things together well. Put the chickpeas that have been soaked into the pot and stir them around to cover them with the sauce. Turn down the heat and let the mixture simmer for a while. Place a lid on top and cook for one to one and a half hours, or until the chickpeas are soft. Add salt to your liking. Add chopped cilantro as a garnish before serving.
Prep Time: 10 minutes
Cook Time: 90 minutes
Learning Expectation
Vegan Chana Makhani is a delightful twist on the classic Indian dish, featuring creamy coconut milk and aromatic spices. It's hearty, flavorful, and perfect for a satisfying meal.
Ingredients: 1 cup dried chickpeas, soaked overnight. 2 tablespoons vegetable oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece ginger, grated. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. 1 cup tomato puree. 1/2 cup coconut milk. Salt to taste. Chopped cilantro for garnish.
Instructions: If you soaked chickpeas, drain and rinse them. Put the vegetable oil in a large pot and heat it over medium-low heat. Put in the chopped onion and cook for about 5 minutes, until it gets soft. Add the ginger and garlic that have been chopped up, and cook for two more minutes. Put in the cayenne pepper, ground cumin, ground coriander, ground turmeric, and ground cumin. Stir the food all the time for one minute. Add the coconut milk and tomato puree. Mix things together well. Put the chickpeas that have been soaked into the pot and stir them around to cover them with the sauce. Turn down the heat and let the mixture simmer for a while. Place a lid on top and cook for one to one and a half hours, or until the chickpeas are soft. Add salt to your liking. Add chopped cilantro as a garnish before serving.
Prep Time: 10 minutes
Cook Time: 90 minutes
Learning Expectation
Vegan Chana Makhani is a delightful twist on the classic Indian dish, featuring creamy coconut milk and aromatic spices. It's hearty, flavorful, and perfect for a satisfying meal.
Ingredients: 1 cup dried chickpeas, soaked overnight. 2 tablespoons vegetable oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece ginger, grated. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. 1 cup tomato puree. 1/2 cup coconut milk. Salt to taste. Chopped cilantro for garnish.
Instructions: If you soaked chickpeas, drain and rinse them. Put the vegetable oil in a large pot and heat it over medium-low heat. Put in the chopped onion and cook for about 5 minutes, until it gets soft. Add the ginger and garlic that have been chopped up, and cook for two more minutes. Put in the cayenne pepper, ground cumin, ground coriander, ground turmeric, and ground cumin. Stir the food all the time for one minute. Add the coconut milk and tomato puree. Mix things together well. Put the chickpeas that have been soaked into the pot and stir them around to cover them with the sauce. Turn down the heat and let the mixture simmer for a while. Place a lid on top and cook for one to one and a half hours, or until the chickpeas are soft. Add salt to your liking. Add chopped cilantro as a garnish before serving.
Prep Time: 10 minutes
Cook Time: 90 minutes
Learning Expectation
Idli & Coconut Chutney Idli are steamed dumplings from the South of India made with Rice & Lentils and are traditionally vegan, gluten-free, oil free and full of fermented prebiotic goodness 💚 I have memories of my mother making this simple food most Sunday mornings with fresh Coconut grated for the chutney, along with the powdered Malagapodi, made with roasted lentils & dry spices 💚 The leftover batter was turned into mini Idli or Appe, with vegetables found in the fridge & pantry, and cooked in an Æbleskiver like pan 😋 All recipes on my blog Iinked above 🌱 #masalavegan #idli #homemadeidli #indianvegan #traditionalindianfood #idlichutney #coconutchutney #malagapodi #whatveganseat #veganfoodshare #veganfortheplanet #kindfood #glutenfree #glutenfreevegan #veganhomecooking #vegansofinstagram #fermentedfoods #veganfoodblogger #southindianvegan (at Sydney, Australia) https://www.instagram.com/p/Cn-i3_ay2Mj/?igshid=NGJjMDIxMWI=
Lemon Rice 🍋 🌾 Bright golden, cheerful & perfect for the dreary Sydney weather 🌧 This beloved dish goes by many names.. Chitranna/ Lemon Rice/ Lime Rice There are as many variations to the recipe as the people eating this warm bowl of deliciousness 🤤 My version is whole food plant based and has no oil ❌ We need, Mustard Seeds - 1 teaspoon Curry Leaves - 8 to 10 Red Chillies, dried - 1 to 2, broken Peanuts, roasted- 1/4 cup Turmeric - 1 teaspoon Lemon Juice, of course - 2 tablespoons Cooked Rice - 2 cups To make, Roast all the mustard seeds in a deep stoneware pot. Add in the curry leaves, peanuts & red chillies. Add the lemon juice & turmeric. Gently stir in the rice to mix well. Eat by the bowl full with a dash of Mango Pickle or Coconut Yogurt 🍚 😋 #lemonrice #masalavegan #indianvegan #southindiancuisine #streetfoodindia #wholefoodplantbased #nooilrecipe #foodphotography #whatveganscook #curryleaves #turmeric #lemon #foodgram (at Sydney, Australia) https://www.instagram.com/p/Cjg7rk6Jzrz/?igshid=NGJjMDIxMWI=