Chickpea Flour (Besan) Crêpes with Spinach

A genuine feast can easily enough be an elegant combination of humble ingredients that come together to satisfy not only your palate but also an eager rumbling tummy. My frequent experiments with Indian shallow-fried flat breads certainly illustrates the truth of my impressions here, and if you don't think these lovely, fragrant and lightly spiced chickpea flour crêpes served with a refreshing homemade cashew chutney would qualify as a fine dining experience any time of day, then just give these little beauties a try and see if you don't change your mind. Serve them along with a bed of hot steaming basmati rice and, if enjoying for lunch or dinner, a nice spicy dal.

I was especially delighted and surprised with the dense, chewy and egg-like consistency and texture of these crêpes despite the fact that they contain no dairy whatsoever. An extra bonus is these Indian pancakes are also gluten-free. The uncooked salted spinach, once fried as a "topping" for the crêpe, adds a further crispy component to this array of culinary layers. The alchemy was going well in the kitchen the day I made up a batch and I couldn't even wait until the frying was done before I started nibbling on the first one just warm and fragrant out of the pan. Oh well, I was home alone at the time.

These make for a great breakfast too, and because they are so easy to prepare — especially if you use two skillets to cut down on the time spent in front of the stove — you can also treat yourself to a midweek breakfast that, despite the ease of preparation, is rather a lot fancier than what we are often accustomed to when we sit down to a midweek breakfast.

Not a must, but recommended for inclusion in the crêpe batter is a teaspoon or so of what I affectionately term "fire paste" or, if you prefer, red chili and vinegar paste. I always have some on hand in the refrigerator as it keeps for a good few weeks. It's perfect for adding to soups, sauces and so many other delights made up on your range if you want some extra kick. Just take care to taste your particular batch before incorporating into your creations as you don't want to overpower the other flavors present. If you don't happen to have fire paste on hand when the craving hits, then sprinkle in some of your favorite spices that are included in the blend, such as turmeric, chili powder, ground cumin, cinnamon, ginger, cayenne or whatever else strikes your fancy from the list. Explore your spice blends and pastes and come up with a multitude of chickpea flour crêpes to stimulate and satisfy your palate.

Warning: these are highly addictive, so feel free to double or triple the batch. Any leftovers wrapped in foil wrap and heated in the oven the next day at a low temperature are just as appealing as the day they hatched from the skillet — of course, that is assuming you have any leftovers once your eager diners are invited to the table for the experience. You may also wish to keep a batch of these a closely guarded secret when you anticipate you will be eating alone.

More Indian breads and pancakes from Lisa's Vegetarian kitchen to keep your obsessive palate happy:

Fenugreek Roti

Indian Lentil and Rice Pancakes

Paratha Stuffed with Sweet Potato and Potato

Makki Di Roti (Griddle Cooked Corn Bread)

Lentil Salad with Tempeh, Dried Cherries, Spinach and Gorgonzola

The layering of flavors and textures on this dish is sincerely pretty specific and unexpected. My first-rate friend Basil had some bites and requested, "what am I ingesting?" but absolutely now not in a disapproving manner ? Indeed, he desired seconds. I actually have encountered a range of vegetarians and vegans who've expressed their dislike of tempeh, however it simply relies upon on the way you put together it, much like tofu, handiest tempeh is a more fit alternative because of the fermentation process it undergoes. It has a meaty texture that sincerely will appeal for your carnivorous friends too, specifically when you salt it up like I actually have right here.

Notes: For this recipe, I used a reasonably mild and creamy Gorgonzola in order no longer to overpower the relaxation of the flavors on this dish. If you need to make this vegan, pass over the cheese and it's going to nonetheless be a tasty and specific addition in your desk. You will in all likelihood have greater tempeh than you want for this salad, but the strips are pleasant to snack on simply on their own, so I opted to fry up the complete package.

Precisely due to the fact this is such a unique and flavourful salad, this is my submission this month to No Croutons Required. For the November version I actually have asked for soups or salads that would grace your excursion desk. A kind reminder that it no longer too late but to submit your lovable recipes.

More tempeh primarily based recipes you are certain to enjoy from Lisa's Vegetarian Kitchen:

Tempeh Stuffed Mushroom Tapas

Thai Tempeh Patties with a Red Chili Dipping Sauce

Oseng Oseng Tempe

Tempeh Breakfast Hash-Up

On the top of the reading stack: Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan

Audio Accompaniment: Lux by the master of sound, Brian Eno

Mixed Vegetable Coconut Curry

"As an Ayurvedic cook dinner the maximum essential factor we have to provide even as cooking a meal is our own loving aim. When we make some thing for a person we deliver something this is non-public. Our love and care goes immediately into the meals we're getting ready and becomes part of the person that consumes it."

~ V. Sandhya

After vacations with lots of rich meals served up, our bodies start to crave more purifying foods to fend off illness and revitalize the frame and thoughts. Craving an clean-to-digest cleansing dose of gently spiced greens, I flipped thru some of my favorite books and become inspired to make this simple blended vegetable curry with coconut. This dish is simplicity at its greatest and a whole taste enjoy when paired with a few mung bean savory pancakes and a bed of warm clean cooked brown basmati rice. Any aggregate of greens may be used, although I need to admit that I become especially smitten by the mixture that I offer up here. A health practitioner could not have ordered a higher therapy for the iciness chills.

The ebook that was the catalyst for this recipe is Mysore Style Cooking: The Secret Yogic Recipes of Mysore, India by V. Sandhya. This gem is one of the most sleek and nourishing cookbooks in my significant collection. I am perpetually grateful to Yogi Kitchen for the advice. Beautifully illustrated, strictly vegetarian, and stimulated by using her own family's nicely-guarded recipes, Sandhya has a home-primarily based restaurant where she serves yogis. If you want to learn about the healing food that comes from the area of Mysore, that is the book to get. Contained with the covers are lots of ideas for legumes, grains, salads, greens, spice powders, breads, raitas and chutneys, and chocolates. The majority of the offerings are vegan pleasant too. Though I want I may want to visit her domestic, I am satisfied to have a chance to recreate some of her scrumptious and nourishing recipes in my very own kitchen.

This alternatively soupy curry is my contribution to No Croutons Required. The undertaking for January is to come up with a soup or salad employing using the leftovers. In this case, I became the usage of up a few excess greens I had handy.

More vegetable curries you're positive to enjoy from Lisa's Vegetarian Kitchen:

Mixed Vegetable Curry ( Sabzi Bhaji )

Simple Spicy Bottle Gourd Dal

Roasted Beet and Coconut Curry

Indian-Style Roasted Squash Curry

On the top of the reading stack: Asian Flavors: Changing the Tastes of Minnesota since 1875 by Phyllis Louise Harris and Raghavan Iyer

Audio Accompaniment: Pete Namlook

Vegetarian Mushroom and Spinach Lasagne

You're a vegetarian, guests are coming over for dinner, and you understand that at least one of these diners is an avid carnivore ? The fuss and fidgeting starts as you begin in on a meal plan. I think maximum longtime vegetarians have come across that nagging question posed by meat lovers: simply what do you eat anyway? Visions of bland salads and blocks of tofu dance uncomfortably within the minds of the skeptical. Of direction, a prepare dinner wishes anyone to return to the table excited and go away it glad.

Bring on this lush vegetable and mushroom lasagne. One of the earliest one-dish food that I perfected quickly after turning into a vegetarian, the staunchest meat enthusiasts truely would not throw away their forks in frustration ? Except of course, they loathe succulent mushrooms in a rich and zesty fresh tomato sauce and beneficiant slices of cheese tucked into delectable sheets of pasta noodles. It's been a conventional to serve up for a long time and I've perfected the dish over the years to make it even extra tempting with additional layers of flavors.

Light and creamy ricotta pairs well with the greater sturdy and earthy textures and flavors present in this dish ensuing in a luxurious meal with a balanced elegance.

I can attest that everyone I actually have served this lasagne to has by no means left the desk with a grimace on their face and generally 2nd helpings are in demand. Happy diners and a satisfied cook.

I served it up with classic Southern-style buttermilk biscuits.

If you revel in this dish, honestly you might not need to miss out on those different pasta delights:

Ricotta Pesto & Mushroom Lasagne

Penne with Ricotta, Parmesan and Tomatoes

Vegetarian Mushroom Bourguignon

Linguine with Pea-Basil Pesto and Mushrooms

On the top of the reading stack: sorting through piles

Audio Accompaniment: Marsen Jules

Mixed Dal Palak (Lentils with Spinach and Tomato)

There are instances once I crave a simple meal and no longer just because I do not have sufficient time to cook dinner some thing extra tricky. In this situation, simplicity is bliss. Humble components and spices come collectively here for an entire palate enjoy, now not to say a tantalizing aroma. As the heat and textures increase with each spoonful, this dal is sophisticated in spite of the relative modesty of its additives.

Gritty toor dal and spinach add a completely unique texture and earthy flavor to the dal, however sense free to apply any lentils you could have accessible. To whole the meal, serve with a mattress of steamy hot rice and some Indian flat breads. No want to complicate the enjoy.

More dal curries and soups from Lisa's Kitchen:

Mysore-Style Toor Dal Soup

Red Lentil and Moong Dal

Tamarind Sambar

Urad Dal Tomato Soup

On the top of the reading stack: World Food Cafe by Chris and Carolyn Caldicott

Audio Accompaniment: area ambient

Spinach Rice (Palak Pulao)

In my kitchen, it is smooth to get excited about rice. Oftentimes, I just make up a pot and fluff it up with a beneficiant amount of butter and some cracked black pepper. Sometimes that is simply what you want to go together with the relaxation of your meal. This time round I dressed it up a piece as I had a few adorable sparkling spinach in the fridge that I did not want to visit waste. Pretty plenty as easy as boiling up a few rice with few adornments, you get a few earthy greens here within the blend that does not overpower curries you could want to serve with the dish.

More delectable rice dishes from Lisa's Kitchen:

Yellow Rice with Fried Cashews

Lime Flavored Rice with Split Peas

Coconut Cilantro Rice

Baked Italian Brown Rice Balls (Arancini)

Chickpeas, Mango and Spinach in a Tomato Coconut Gravy

No, the ones aren't potato pieces you notice right here on this spiced up dish but as an alternative candy chunks of fresh gentle mango nestling up with buttery chickpeas and earthy inexperienced spinach. I never can resist chickpeas. Judging by way of the number of instances in a given month they display up on my desk in a few form or form, I assume if I had been pressed to name my favorite legume, then chickpeas it'd be. Even individuals who insist they don't like beans can regularly be persuaded to try chickpeas. They do lend themselves so properly to a variety of preparations and idea can be found throughout the globe.

My today's coaching with those cherished legumes is now a new favourite and ? As is common with me ? An Indian curry. It's a gentle dish that nonetheless needs interest. The bouquet of flavors of candy citrus, zesty tomato, vibrant spicing and formidable spinach all come collectively like one large loving circle of relatives, regardless of the unique elements of each of the ingredients. The addition of coconut milk and wilted spinach leave a lovely creaminess to the curry and stability out and blend all of the additives and slightly melt the spices. My dinner companions proclaimed it a big achievement and seconds have been so as, although greater for the experience due to the fact every person's tummy became full. Try it and notice in case you do not elicit a similar reaction. And do not allow the long listing of substances deter you ? Maximum of the items are genuinely spices to be measured out, and it is absolutely pretty a easy dish to prep and prepare.

I served this dish with inexperienced peas simmered in a coconut tomato gravy. Alongside a mattress of warm basmati rice, this become just the form of Indian meal I become craving.

If you revel in spinach, you may additionally like:

Spinach Rice (Palak Pulao)

Chickpea Flour Cr?Pes with Spinach

Mixed Dal Palak (Lentils with Spinach and Tomato)

Spiced Creamed Spinach

On the pinnacle of the analyzing stack: Power Hungry(TM): The Ultimate Energy Bar Cookbook

Chickpea and Spinach Coconut Curry

Succinct and whole, this smooth chickpea curry is positive to emerge as a staple at the menu in case you adore the goodness of plump chickpeas and creamy coconut milk as a good deal as I do. The addition of earthy spinach adds extra creaminess, now not to say greater vitamins.

As the dish contains spice blends which are made up in advance of time, such as curry powder and panch phoran, it comes together in hardly ever each time in any respect and is an excellent accompaniment to basmati rice or Indian flatbread, including naan. It is now a part of my repertoire of short but nourishing meals after I am in a hurry.

For those unfamiliar with panch phoran, additionally referred to as Bengali five-spice, it's far an fragrant spice aggregate together with same components fenugreek, nigella, black mustard, cumin and fennel seeds. I normally have a jar in my pantry handy for quick addition to my dishes. Not simplest does it paintings well in curries which includes this, however it is also an smooth manner to beautify greens which include potatoes. For an instance, see one in all my all-time favorite potato dishes, Bengali-style crunchy potatoes.

Other Indian stimulated chickpea dishes to strive:

Spicy Chickpeas in a Tomato Coconut Sauce

Aloo Gobi with Chickpeas

Spicy Sour Chickpea Masala

Tamarind Chickpeas

Spinach Pancakes with Lime Butter

Who ever said pancakes had been only acceptable for breakfast? These "grown-up" savoury pancakes are fragrant and lightly spiced, with spinach and quinoa and plenty of buttery goodness. An stylish meal so as to surely leave an enduring impact, the pancakes are served with a zesty home made lime butter to finish the enjoy. Compliment the meal with clean vegetables, a lentil curry, or grilled halloumi for an additional decadent touch.

This recipe is adapted from Plenty by Yotam Ottolenghi, and I think my readers will know by now that this is one of the most treasured books on my shelf. It's all vegetarian too. I dare say that Ottolenghi, who is not himself a vegetarian, produces more vibrant, yet straightforward, vegetarian recipes than many of us seasoned vegetarians do. I've had my eye on these pancakes every since I cracked open the covers and can't believe I didn't get to making them until now. Savory pancakes are a weakness of mine, especially when you want to make things a bit more decadent by slathering on some freshly made zesty lime butter. Elegance awaits you and Ottolenghi never disappoints — with a masterful and fresh approach to accessible and familiar staples.

You'll have plenty of lime butter leftover to be able to preserve inside the refrigerator and can be used to beautify the flavor of steamed or roasted veggies, which includes potatoes, Brussels sprouts, squash, or anything else suits your fancy.

More saovry pancakes you are positive to revel in from Lisa's Vegetarian Kitchen:

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (B?Nh X?O)

Spicy Potato Pancakes

Vanilla Oat Pancakes

Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro

On the pinnacle of the reading stack: notes

Audio Accompaniment: Erot

Greek Omelette

On the uncommon occasions that I visit a diner for breakfast, I'll most customarily order a Greek omelette ? In element it truly is because it's typically one of the few omelettes in diners that doesn't have meat, however commonly because I love feta cheese with eggs. Of course a Greek omelette from a diner doesn't normally seem to include a whole lot extra than onions, peppers and reasonably-priced salty cow's milk Feta. So while my husband suggested a experience to the diner on a chilly winter morning that did not make going outdoor very attractive, I concept that a selfmade Greek omelette might be so much nicer and preserve me indoors as properly. So off to the fridge and cabinets to find the elements for a easy but exquisite home cooked Greek omelette with a truthful bit greater of the elements and aptitude that you'd anticipate to discover in Greek meals ? Spinach, tomatoes, Kalamata olives, oregano, and of direction some delicious imported sheep's milk feta from the neighborhood delicatessen.

This colourful and scrumptious 4-egg omelette without problems crammed each of us up ? It may definitely have fed three human beings ? And left us looking to make our personal Greek omelette once more quickly. It's additionally quite simple too. If I keep spoiling us with home made omelettes, the nearby diners might not be seeing very a whole lot of us in the destiny.

Other breakfast ideas you will experience from Lisa's Kitchen:

Greek Feta & Olive Frittata

Fennel and Grape Tomato Frittata with Goat Cheese

Greek Scrambled Eggs with Tomatoes and Feta

Asparagus & Feta Cheese Scramble

Mushroom, Lentil and Spinach Risotto

Warm, creamy, elegant, earthy and candy, risottos are consolation food to me. And despite the fact that people are frequently intimated by way of the idea, I love cooking them too. They're clearly very simple to make, and despite the fact that risottos do require pretty a good deal consistent interest, they are handiest actually fussy toward the give up of the cooking time whilst you need your rice grains cooked just to a perfect creamy and toothsome or al dente texture. But with a careful eye to this final step, risottos are really a snap to make.

Another adorable factor of risottos is their openness to other ingredients and flavors ? Even though I do consider that mushrooms and Parmesan cheese are almost important to a truly traditional risotto. This appealing mushroom risotto has lentils and spinach in addition to those conventional flavors, making it a whole meal on a plate.

Other legume risottos you may revel in:

Green Bean and Borlotti Bean Risotto

Spicy Azuki Bean Risotto

Spicy Tamarind and Channa Risotto Kitcheree

Toor Dal and Spinach (Toor Palak Dal)

I used to make this simple however colourful and distinguished dal curry every few weeks years in the past while my repertoire of vegetarian recipes was a ways more constrained than now. But I in no way minded. The creamy combination of warm, candy and nutty toor dal cooked with tangy tomatoes, tart lemon juice and earthy spinach vegetables is as delicious because it is straightforward. Served over a bed of clean hot cooked rice, or with some flatbreads, it's miles an easy and notable meal for any season.

I determined a new craving for this tried and genuine dish these days, and decided to revisit it once more. I determined that it's miles just as scrumptious as ever. I guarantee that it will heat your spirits and earn the esteem of absolutely everyone you serve it to.

Toor dal ? Also referred to as toovar dal or break up pigeon peas ? Has a slight candy, earthy and nutty flavor that is going very well with tart or tangy spicings, that's why it is a staple in south Indian kitchens. It also has a fuller texture when cooked than many other dals, making it best for sambars and dry-textured curries like this one. It is constantly effortlessly discovered in any Indian or Asian grocer, and I constantly have a good deliver on hand. You may additionally replacement yellow split peas with cute results as well.

Also endorsed from Lisa's Kitchen:

Tarka Dal

Toor Dal Soup

Toor Dal Pumpkin Soup

Toor Dal and Green Bean Poriyal

On the top of the studying stack: notes

Audio Accompaniment: morning silence

Aloo Palak Paneer Pie

Pies appear to be the craze these days and I've noticed lots of cookbooks lately featuring each savory and sweet pies, occasionally mini ones and others becoming the greater traditional popular. This one is customized from a cookbook that I received to appearance over and I changed into without delay interested in a unique tackle aloo palak that includes the potato issue of this conventional Indian potato and spinach curry into a lovely crust. To make it even extra interesting, I brought some crumbled paneer cheese and a number of my preferred spices that are usually keen to greet me after I open the cabinet door.

Now, Pies and Tarts with Heart is a vegan book, but although I am quite smitten by many of the creative ideas for pies that are presented throughout the book — and adore vegan options besides — my initial complaint was the use of margarine in many of the recipes. This is not to say that I don't recommend the book, especially as oil and other alternatives could be used instead of margarine or vegetable shortening to keep it vegan. Vegetarian that I am, I substituted butter and yogurt in the crust with great success and look forward to trying more of the book's recipes, with an inspired take on the dishes that are presented between the covers.

Citrus pies, traditional pies with a vegan twist, move raw in case you please, or nutty or maybe creamy, or load them up with berries, nuts, vegetables or fruit. No count your dietary choices or cooking style, there are a very good many recipes to encourage you in the kitchen on this cookbook. The writing is informative and warm, much like your preferred pies, and the e-book is complete with adorable pictures with the intention to encourage numerous cooking classes.

I understand my husband and nice friend enjoyed their meal immensely, as did I, specially served along a few pappadums with an avocado pomegranate spiced dip.

Don't let the lengthy list of substances intimidate you. It definitely isn't always difficult to make, specifically if you plan in advance.

Other spinach dishes you are certain to revel in from Lisa's Vegetarian Kitchen:

Mushroom, Lentil and Spinach Risotto

Spinach Pancakes with Lime Butter

Spiced Creamed Spinach (Malai Sak)

Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

On the top of the reading stack: Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less by Raghavan Iyer

Audio Accompaniment: Harold Budd

Indian-Style Samosa Potpie

It's clean to get enthusiastic about pie and my husband is visually animated whilst he knows that I can be making selfmade pie from scratch. This isn't always a candy pie, but, but some thing even better for my part, and that may be a savory pie with a highly spiced and hearty samosa filling complete with plump chickpeas and a wealthy butter crust. It is a dinner pie. I changed into lucky to have get entry to to nearby produce, making this specific fusion-fashion Indian dish a further special flavorful centerpiece for the dinner desk. Think of it as a samosa on steroids.

Inventive makes use of of pastry, in particular pies, appear to be all the rage presently. I've observed pretty some new publications providing pies, mini ones and complete sized ones, each savory and candy, vying for the attention of home chefs and cooks alike. This one comes quickly after the aloo palak paneer pie with a potato crust that I served up currently as a part of a ritual weekend meal that we usually revel in with our exceptional friend Basil. I can assure you no person left the table hungry, specially as I served it up with a few pappadums with an avocado salsa, grain and aspect leafy inexperienced salad.

This pie is without problems vegan if you choose your favorite vegan crust in preference to the butter crust I used for my pie. You may omit the chickpeas if you need a extra conventional samosa filling. I had a craving and desired to fill the dish out even similarly.

This recipe was inspired by Bake and Destroy , a new release by Natalie Slater. Sassy in tone, and full of bold and inventive ideas, I recently received a copy of this book for possible review and it wasn't long before I had bookmarked many pages. The samosa potpie just had to be my first choice as I adore samosas and so do my dining companions. Ms. Slater's book is vegan and many of the recipes are inspired by her earliest cooking and baking experiences. On the subject of pies, I am eager to try her Quinoa Potpie with some Mediterranean flair. Also bookmarked, Indian Buffet Pizza with Cilantro-Mint Chutney, Falafel Waffles, Crouching Cornbread with Hidden Broccoli, Chai Berry Muffins and Spaghetti Cake.

My one grievance is the alternatively liberal use of soy merchandise, margarine and shortening. There are workarounds although, for each vegans and vegetarians alike. The ebook is clearly worth your attention if you want a fresh vegan take on antique classics and combos that you can not have even taken into consideration before. It's no wonder, as Natalie is stimulated by way of her enjoy cooking together with her mom, her preferred tune, eating places and pro-wrestlers too. Sweets and Treats, Morning Munchies, Party Hard Entr?Es, Snacks and Sides and accompaniments are all at the menu. It's generously illustrated too.

Note: I received a complimentary copy for possible review and was given the opportunity to host a giveaway. The opinions expressed here are my own.

Other fusion-style Indian dishes you're positive to revel in from Lisa's Kitchen:

Samosa-Style Stuffed Baked Potatoes

Aloo Palak Paneer Pie

Saffron-Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds

On the top of the reading stack: Baking by Hand : Make the Best Artisanal Breads and Pastries Better Without a Mixer by Andy and Jackie King

Audio Accompaniment: Sasha

Chickpea, Spinach and Beets in a Coconut-Tomato Curry

Combining plump buttery chickpeas with spinach and beets in a creamy coconut milk and tomato gravy with fragrant spices no longer simplest places masses of taste on the plate, however also provides for a whole, filling and splendidly nourishing meal served with fresh cooked white or brown rice or a flat bread. And with curry powder and panch phoran spice blends made up in advance of time, it comes together in no time at all.

Panch phoran, also known as Bengali five-spice, is a deliciously aromatic spice mixture consisting of equal elements fenugreek, nigella, black mustard, cumin and fennel seeds. Panch phoran is straightforward to find at Indian or Asian grocers, however it's ridiculously smooth to make your very own and keep handy in a sealed jar for a great many months reachable for short additions to all kinds of vegetable dishes ? Simply integrate same components of every seed. Panch phoran is particularly brilliant with potatoes.

This is my contribution to My Legume Love Affair, a month-to-month event commenced by means of Susan of The Well Seasoned Cook, administered by myself, and kindly hosted this month via Siri. It also happens to be the 100th version, and to have fun, Siri is imparting a giveaway too.

I'm additionally sharing with Jacqueline's Meat Free Mondays. The recipes featured every week always stimulate my urge for food.

More chickpea curries you may enjoy:

Chana Saag (Chickpea and Spinach Curry)

Chickpeas, Mango and Spinach in a Tomato Coconut Gravy

Chickpeas with Yogurt and Fresh Mustard Greens

Potato and Chickpea Curry with Tomatoes and Tamarind

Chickpeas with Mango Powder (Amchoor Chana)

On the pinnacle of the analyzing stack: Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes