Curry Laksa Veg Feast! (V+GF)

Curry Laksa! This truly is a feast! For the tummy and eyes. ūüôā I studied abroad in Malaysia and loved all the blending of flavors in Malaysian food. Curry Laksa is a Malaysian noodle soup, usually served with rice noodles.¬†I added some soba noodles¬† (buckwheat flour noodles) instead to make it a healthier version and topped it off with some baked tofu. I love all the colors and textures of different vegetables simmered in a gingery spiced coconut broth. I just threw in a bunch of vegetables that I had on hand, like spinach, broccoli, green onion, red pepper and mushroom. To prepare my tofu, I usually coat with some type of flour (usually gram flour) and bake in the oven at 350 until golden. Usually 30 minutes turned¬† over half way.

I served this to my family with a non-vegan option of boiled egg on the side. It was light, yet filling and healthy! I hope you love it!

Continue reading


Spicy Roasted Rutabaga and Sweet Potato with Rosemary

It has been so cold lately! Post-holidays I try my best to eat healthy, but salads don’t satiate me! I prefer to have something nice and warm – or at least cooked – at this time.

Continue reading

Summer Squash Curry

DSC_0006I know it’s not summer yet, but I got these beautiful zuchinnis and yellow squashes in my farm basket last week. Zuchinni is not something you typically find in India ¬†and is uncommon in Indian cooking. But Indian cooking does feature dishes with water-based vegetables and I thought I’d try it out. I decided to make a squash curry. It turned out great! Curry, for non-indian readers, doesn’t always mean a gravy-based spicy dish. It includes stir fried dishes with spices as well. ¬†Zuchinni is a low-calorie, water-dense vegetable that is high in¬†Vitamin A and C, magnesium, fiber, folate, riboflavin, phosphorus, potassium and Vitamin B6. ¬†More importantly, my dinner guests loved the combination of yellow and green. It was a feast for the eyes! This recipe was super simple, takes only 10-15 minutes from start to finish.

Continue reading

Buttered Radishes with Thyme

Merry Christmas everyone! It’s no longer Christmas here in India. But I’m not ready to lose the holiday spirit. Today’s recipe will be super quick and simple. Radishes and turnips, with the turnip greens in a light thyme butter sauce. Both turnips and radishes have lots of nutrients. I added turnips to mellow out the strong flavor of radish. I also added the turnip greens, which are slightly bitter. Turnip greens are an excellent source of vitamin K, vitamin A (in the form of beta-carotene), vitamin C, folate, copper, manganese, dietary fiber, calcium, vitamin Eand vitamin B6. They are a very good source of potassium, magnesium, pantothenic acid, vitamin B2, iron and phosphorus.

All in all this recipe takes just 10 minutes to make. Makes an excellent healthy side dish or vegetarian holiday side.

DSC_0070.JPGYou will need:

  • 1 bunch turnips with greens
  • 1 bunch radish
  • 1 tbsp butter (or substitute such as olive oil)
  • Fresh thyme
  • Salt and pepper

To prepare:

  1. Slice the turnips and radishes in half, rinse well.
  2. Roughly chop the turnip greens.
  3. In a saucepan, heat 1 tbsp of butter (you can add a bit of oil so it doesn’t brown too fast) .
  4. Once warm, add the turnips and radishes and about 3 sprigs of thyme.
  5. Toss well.
  6. Add a few tbsps of water and cover for about 1 minute.
  7. Season with salt and pepper and serve!




Nectarine and Roasted Corn Salsa

This salsa is so perfect! I had a farm basket delivered a few weeks ago with random produce and decided to pair corn with nectarines. I love both of these things! Nectarines are so sweet and delicious, and corn has a lovely sweetness too. This salsa tastes amazing plain, with chips, or on tacos, salads or anything really! If you are entertaining, this dish is sure to amaze.


DSC_0728You will Need

  • ¬†1 ear of roasted corn
  • 2 nectarines
  • 2 tomatoes
  • 1 jalapeno
  • red onion
  • cilantro
  • lime

Step 1: Roast the Corn

  1. Preheat the oven ¬†to 425¬į
  2. Remove corn from husks and lay on a baking sheet
  3. Spray evenly with cooking spray, butter or whatever oil you prefer
  4. Bake for 20 minutes, turning once half-way
  5. End result is this beautifully sweet, roasted corn.


DSC_0711Step 2: Prepare the salsa

  1. Remove corn from cob by holding upright on a cutting board, and cutting downward.
  2. Remove pits from 2 nectarines and chop into fine pieces
  3. Chop half a red onion
  4. Finely chop half a jalape√Īo, seeded if you prefer less heat
  5. Finely chop cilantro
  6. Chop 2 small tomatoes, or 1 large tomato
  7. Combine all the ingredients
  8. Toss with the juice of 1 lime and salt.
  9. Serve!


Lobia (Black Eyed Peas) Masala

I always say this, beans truly are a vegetarian’s best friend! Packed with fiber, protein, and a ton of other nutrients, beans are always my go-to. What I love about bean dishes is that they really help me out on busy days because I can make a batch and it stores really well in the refrigerator or freezer. Lobia masala is a traditional northern indian dish made with black-eyed peas. I love that each bean dish has it’s own flavor and texture. Black eyed peas tend to thicken quicker than other beans and has a softer texture. This recipe uses tomatoes, onions, garlic, ginger and indian spices such as cumin, coriander and cinnamon. The best part is that it’s a one pot dish. Hope you enjoy!


You will need:

  • A pressure cooker. If you don’t have a pressure cooker, the beans will take a really long time to cook. (Canned beans are an acceptable alternative in this instance, but lacks the flavor of dried beans.)
  • 1 cup dried black eyed peas
  • 2 large ¬†tomatoes, chopped
  • 1 small onion, chopped
  • 1 1/2 tsp ginger-garlic paste, or 1/2 inch numb ginger, grated, and 1-2 garlic cloves, grated
  • cumin powder
  • coriander powder
  • red chili powder (or cayenne)
  • turmeric
  • 1/2 a cinnamon stick
  • Optional ¬†pinch of garam masala
  • Cilantro and fresh red pepper (capcicum) to garnish



To Prepare:

  1. Rinse and soak black-eyed peas for at least 4 hours, overnight preferred
  2. In the pressure cooker itself, heat  2 tbsp of oil.
  3. Add 1 tsp cumin seeds and wait until they sputter.
  4. Add onions, stir
  5. Then add ginger-garlic paste and sauté til translucent.
  6. Add spices: 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp red chili powder (or more if desired), 1/2 tsp turmeric , and 1/2 cinnamon stick.
  7. Then add tomatoes, sauté until the tomatoes reduce a bit.
  8. Add the black eyed peas, add water and 1-2 tsp of salt
  9. Fill enough water to cover beans by 1 inch, but not too much or the pressure cooker will spew out spicy water.
  10. Close the pressure cooker and set to high. When you hear the first whistle, reduce to Medium.
  11. Allow to cook for 10 more minutes.
  12. Run pressure cooker under water or allow to cool completely before you open. Stir and simmer for an additional 10-15 minutes to thicken.
  13. At this stage you can add a pinch of garam masala and garnish with cilantro if desired. I also garnished with red pepper for a fresh bite.
  14. Serve with chapatis or rice!


This will serve a family of 4 and yield plenty for leftovers.

Prep time: 15 minutes (excluding soaking)

Cook time: 30 minutes

Bon Appétit!

Roasted Cauliflower and Sweet Potato Curry

I’m back and at it with posting! Sorry for the very long respite. I worked to re-vamp this blog and create a new layout. Let me know what you think! Here’s a recipe I’ve been meaning to post for a few months now. Since thanksgiving, actually! At thanksgiving, we decided against the traditional fare, and opted for an asian-themed thanksgiving. Naturally, coconut milk-based curry was on the menu! This weekend we were slammed with a mountain of snow. This recipe is perfect for cozying up on the couch. This recipe is mild, but has a nice warm kick from the spices and ginger.¬†Enjoy it served¬†piping hot basmati rice with peas and cumin.


You will Need:

  • Half a small head of cauliflower (I used the bagged Trader Joes cut cauliflower)
  • 1 sweet potato
  • Orange bell pepper
  • Red Bell pepper
  • Yellow Onion
  • Garlic
  • Ginger
  • Curry powder (My favorite is from Trader Joes, and contains¬†cumin, turmeric, coriander, chile pepper, mustard, cardamom, ginger, cloves nutmeg, red pepper, cinnamon, black pepper, saffron)
  • Cilantro
  • 1 can of Coconut milk
  • Cayenne pepper (optional)

To Prepare:

Step 1: Roast the veggies


  1. Preheat oven to 375. Cut sweet potato and cauliflower into bite sized pieces.
  2. Coat the veggies with some light oil, like grapeseed or olive, and sprinkle some curry powder on it. Season with salt and pepper
  3. Roast for 15-20 minutes until fork tender.


Step 2:

  1. In a skillet or wok, heat a few tsps of oil.  Add 1/2 medium onion, sliced or 1 small onion, sliced. half a red pepper and half an orange pepper
  2. Grate 1 clove of garlic and about 1/2 inch nub of ginger (1 tsp)
  3. Add 1 tbsp curry powder, stir. You can add additional turmeric if you would like the color to be more yellow.
  4. When veggies are softened, add 1 can coconut milk and 1 can of water.
  5. Mix well, allow to simmer for a few minutes and season well with salt.
  6. Add roasted veggies, mix, simmer for 1 minute and remove from flame.
  7. Garnish with cilantro and Serve with hot rice!


This recipe yields 4 servings. Prep time is 20 mins, cook time 15 minutes.