After one week of munching this light roasted butternut squash soup hits the spot. It is creamy and comforting with a touch of tamarind and Indian spices. I like creamy pumpkin soups. It is perfect base for creative mind. I like to play with different spices and condiments. From light and tangy to rich, creamy, spicy…
Indian
Goan Ros (Yellow split peas curry with soya chunks)
Today I’m making curry again Goan Ros. Goan Chana Ros is white peas cooked in curry coconut gravy. I made it with yellow split peas because I have plenty at home and I wanted to use it for a long time. Soya chunks (or TVP) make it meaty and filling, but you can totally skip it….
Vegan butter chicken
I must say I never tried real butter chicken. But the popularity of this dish makes me super curious. So curious that I went through the trouble of making my own chicken-style seitan. And my own vegan butter chicken without any meat or butter. The sauce is silky and creamy, the spices are perfectly balanced….
Kidney beans curry (Rajma Masala)
One of my favorite ways to cook beans is to make this kidney beans curry. Serve it over rice for a filling main meal or as one of the side dishes. It is very fast to make if you already have cooked beans on hand or you can just use canned ones. I prefer to…
