From curries to side dishes, shorbas to salads, rotis to rice…. Indian food is all about flavor and taste. Indian food has been loved by the world over for its authentic taste and style. The traditional Indian food is extremely regional and uses local produce for taste and flavor. But whatever the region one thing that stands out is the essence of India in the food that we eat.
Talking of India, here are some healthy recipes that remind you that “east or west India is the best”:
Creamy Coconut Vegetarian Korma
FOR THE VEGGIES:
- 2 medium potatoes, cut into small, bite-sized pieces
- 4 cups mixed chopped vegetables (cauliflower, carrots, beans, bell peppers, corn, and peas all work well)
FOR THE VEGETARIAN KORMA SAUCE:
- 1 tablespoon oil
- 1 large onion, chopped
- 1 – 2″ piece of ginger, peeled and chopped
- 4 garlic cloves, smashed with the back of a knife
- 1 – 5.5-ounce can of tomato paste
- 1 tablespoon each: curry powder and garam masala
- 1 1/2 teaspoons each: cumin, coriander, turmeric, cardamom
- 1-2 teaspoons sea salt
- 1/2 teaspoon each: ground cloves, fennel, fenugreek, and chili flakes
- 1 – 400ml can of coconut milk
- 1/2 cup cashews
- 2 tablespoons lemon juice
- 1/2 cup yogurt (omit or use vegan yogurt for vegan)
- 1 tablespoon brown sugar (sub coconut sugar or honey for paleo)
- Top with any or all: cashews, cilantro, lemon, and raisins
- Add the potatoes to a medium-sized pot, cover with water and bring to a boil. Let the potatoes boil for 5 minutes then add the rest of the veggies to the pot. Let them boil for another 5 minutes then drain the pot and set it aside.
- While the veggies are cooking, start preparing the vegetarian korma sauce. Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the ginger and garlic and cook for 2 minutes more.
- Remove the pot from the heat and add the tomato paste and all of the spices. Stir well then return the pot to the heat. When the spices are fragrant and the tomato paste caramelized, after about 1 minute, add the coconut milk, cashews, lemon juice and 1 1/4 cups of water. Let the pot boil for 5 minutes to soften the cashews.
- Working in batches, blend the curry until it is smooth then add it back to the pot. Stir through the yogurt and brown sugar and add more sea salt, if needed. Stir the veggies into the curry and serve immediately topped with any or all of the toppings.
Quick and Easy Chicken Tikka Masala
- 1 onion, chopped
- 2-3 tablespoons extra virgin olive oil
- 4 medium carrots, quartered and cut into 2-inch pieces
- 4 russet potatoes (~3 inches in length), scrubbed and cut into 2-inch pieces
- 4 cloves garlic, minced
- 1½ teaspoons salt
- 2 tablespoons garam masala spice mix
- 2 tablespoons tomato paste
- 2 tablespoons butter (optional sub: coconut oil)
- 1 (14.5-ounce) can petite diced tomatoes
- 1 cup of water
- 2 cups shredded rotisserie chicken
- 1 cup coconut milk, full fat
- fresh cilantro and chopped red onion (for garnish)
- To a non-stick cast iron skillet over medium-high heat, sauté onion for 5 minutes.
- Add potatoes, carrots, garlic, and salt.
- Sauté another 10 minutes, stirring frequently with a wooden spoon to prevent burning.
- Add in garam masala, tomato paste and butter.
- Stir to incorporate, then add in canned tomatoes and water. Lower heat and let simmer, covered, for 15-20 minutes or until potatoes and carrots are soft.
- Add in shredded rotisserie chicken and coconut milk. Heat through.
- Turn off heat and serve over basmati brown rice. Garnish with fresh cilantro and red onion.
These are some very healthy and famous Indian healthy recipes that have the world swooning.