Instant Pot Pumpkin Curry

It’s FALL! Do you know what that means? PUMPKINS, PUMPKIN EVERYTHING. And we thought, with our new little toy called the Instant Pot, that we would make some pumpkin Instant Pot recipes! Although the weather doesn’t get too cool during a Los Angeles October, Hungry and I still enjoy a good curry. So, what was the next natural step? Pumpkin Curry! This recipe is inspired and based off Piping Pot Curry’s recipe. This pumpkin curry is smooth, flavorful, and warm. We served it over brown rice, but you could also serve with any type of rice, naan, or flatbread you desire.

May292018

Easy Chickpea Curry

Watch out, another “Indian” recipe! This time from Martha Stewart (ha!). Though nobody would venture to say Martha Stewart is Indian, I also think nobody would say she’s a poor cook. She’s legendary. I’ve wanted to involve more chickpeas in my diet for a while, but laziness prevented me from actually looking up recipes and finding ways to use them. Sure, I could use them in salads, but what about cooked recipes? I did a quick search and came up with Martha Stewart’s EASY chickpea curry. Like really easy. Like just throw spices and cook chickpeas together easy.

I altered Martha’s recipe into my own easy chickpea curry that would fit my needs and–more importantly–my ingredients. This recipe is a great whip-up-at-home-quickly-after-work dish when you don’t have a lot of time but would like to have something tasty and nutritious. I felt great about eating it! And curry is a heavy word for this dish, it’s really just stewing chickpeas in spices and liquid. Let’s get cooking.

May272018

Easy Mushroom Coconut Curry

Yeah, I’ve been on an Indian food kick lately. I mean, I’m always on one as a consumer, but in the past week, I made three different Indian dishes. Hopefully, you already saw the delightfully easy and delicious naan recipe I put out. And today…I bring you a delicious mushroom coconut curry! I really really enjoyed it. We received Vegetarian India (a cookbook) by Madhur Jaffrey, a well-known Indian chef and cookbook author, as a wedding present. I’m really loving this cookbook and can’t wait to try more from it.

This recipe is based off of her recipe called “Kodava Mushroom Curry with Coconut,” though I deviated quite a bit. Get her cookbook if you want the exact recipe–she’s a genius! Apparently, this dish comes from a more meat-eating region in India and thus she was fascinated by their vegetarian dishes. It’s rich, scrumptious, and filling. She suggests to have it with rice, but we had it with quinoa. I think it would go well with anything–rice, quinoa, naan, paratha, you name it!

Jul202015

Indian Tofu Mushroom Curry

I don’t know about you, but Hungry and I love Indian food: the flavors, the different textures, the unique combinations. In fact, it’s our most often ordered “take-out” or “take-away” as they say in New Zealand. What better to fill a grumbling tummy than a beautiful heaping plate of curry, rice, and naan? I’m drooling just thinking about it. SO when we had a block of tofu that needed using, I decided to go with an Indian style dish. It’s easy, it’s delicious, it’s nutritious: our favorite three. We hope you enjoy this Indian Tofu Mushroom Curry–inspired by Honest Cooking.