Fruit Chutney

300g Fruit (Apples, Mango, etc)
100g Onion
1/2c Vinegar
50g Sugar
Orange Zest
1T Ginger
1T Cinnamon
1t Allspice
1t Nutmeg

Optional: Raisins

Spicy Beet and Carrot Curry

250g Jasmine or Basmati Rice (500g cooked)
250g Water

100g Onions
2 Cloves Garlic
125g Carrots
1 tsp Mustard Seeds
1 tsp Turmeric
1 tsp Paprika
1 tsp Cumin
1 tsp Coriander
1 tsp Garam Masala

300g Beets

540g Tofu
75g Coconut or Almond Milk

Prepare rice. Heat oil in a wok. Cook onion, garlic, and carrots until soft. Add all spices and cook a minute until aromatic. Add beets and tofu and stir fry a few minutes. Add milk and cook a few minutes until it begins to thicken and reduce. Mix in rice.

Yield: Approx. 1650g

Pumpkin, Banana, and Chick Pea Curry

250g Jasmine or Basmati Rice (500g cooked)
250g Water

100g Onions
2 Cloves Garlic
1 tsp Fresh Ginger
1 tsp Coriander
1 tsp Cumin
1 tsp Turmeric
0.5 tsp Cinnamon

400g Pumpkin or other Winter Squash
200g Tomatoes
250g Chick Pea
250g Banana

Prepare rice. Heat oil in a wok. Cook onion and garlic until soft. Add ginger and all spices and cook a minute until aromatic. Add pumpkin and stir fry a few minutes. Add tomatoes, chick peas, and banana. Cook for five minutes until fully cooked and vegetables are soft. Serve over rice.

Yield: Approx. 1700g

Baingan Bharta

300g Jasmine or Basmati Rice (600g cooked)
300g Water

1 tsp Mustard Seeds
1 tsp Cumin
1 tsp Coriander
1 tsp Turmeric
0.5 tsp Cayenne
0.5 tsp Garam Masala
Salt and Pepper to taste

500g Eggplant
150g Onions
100g Peppers
2 Cloves Garlic
1" Fresh Ginger
200g Tomato
125g Yogurt

Prepare rice. Roast eggplant for about 20 minutes. Heat oil in a wok. Splutter mustard seeds. Add onions, pepper, and garlic and stir fry until soft. Add ginger and spices and cook a few minutes. Add eggplant and tomatoes and cook a few more minutes. Stir in yogurt and cook a few more minutes until heated through and all ingredients are incorporated. Serve over rice.

Yield: Approx. 1675g

Mushroom and Tofu Masala

250g Jasmine or Basmati Rice (500g cooked)
250g Water

1 tsp Mustard Seeds
100g Onions
5 Cloves Garlic
1" Fresh Ginger
225g Tomatoes

1 Tbsp Coriander
1 tsp Turmeric
1 tsp Garam Masala
0.5 tsp Cayenne
Salt and Pepper to taste

300g Mushrooms
540g Tofu

Prepare rice. Heat oil in a wok. Splutter mustard seeds. Add spices. Add onion and stir fry until soft. Add garlic and ginger, and cook until soft. Add tomatoes and cook a few minutes. Add spices and cook for a minute until aromatic.. Add mushrooms and tofu and cook a few more minutes until heated through and all ingredients are incorporated..Serve over rice.

Yield: Approx.1650g

Rajma Saagwala

300g Jasmine or Basmati Rice (600g cooked)
300g Water

2 tsp Mustard Seeds
2 tsp Turmeric
1.5 tsp Cumin
1 tsp Coriander
0.5 tsp Cayenne or 1-2 fresh chiles
Salt and Pepper to taste

150g Onions
200g Carrots
4 Cloves Garlic
1" Fresh Ginger
250g Spinach
250g Kidney Beans
150g Yogurt

Prepare rice. Heat oil in a wok. Splutter mustard seeds. Add spices. Cook a few seconds until aromatic, adding a little water to avoid sticking. Add onion and stir fry until soft. Add garlic, ginger, and carrots and cook until carrots soften. Add spinach and cook a few minutes. Add beans and yogurt. Cook a few more minutes until heated through and all ingredients are incorporated. Serve over rice.

Yield: Approx. 1600g

Aloo Chana Curry

300g Jasmine or Basmati Rice (600g cooked)
300g Water

400g Potatoes
1 tsp Mustard Seeds
150g Onion
3 Cloves Garlic
2 Tbsp Coriander
1 tsp Cumin
1 tsp Cayenne
1 Tbsp Lemon Juice
225g Chick Peas
200g Tomatoes

Prepare rice. Cook potatoes as desired. Heat oil in a wok. Splutter mustard seeds. Add onion and garlic and stir fry until soft. Add coriander, cumin, cayenne, and lemon juice and cook for about a minute until spices are aromatic. Add chick peas, tomatoes, and potatoes. Reduce heat and cook a few minutes until curry begins to thicken and all ingredients are incorporated. Serve over rice.


Yield: Approx. 1600g

Sabzi Bhaji

250g Jasmine or Basmati Rice (500g cooked)
250g Water

300g Potatoes
150g Carrots
150g Onion
1 Tbsp Coriander
1 Tbsp Lime Juice
1 Tbsp Lemon Juice
1 tsp Salt
1 tsp Fresh Ginger
1 tsp Cumin
1 tsp Turmeric
0.5 tsp Cayenne
120g Peas
150g Tomato
175g Yogurt

Cook potatoes as desired. Heat oil in a wok. Stir fry onions and carrots until soft. Add coriander, lime juice, lemon juice, salt, ginger, cumin, turmeric, and cayenne. Cook a couple minutes until aromatic. Add peas and tomato and cook for a few minutes. Add yogurt and stir to combine all ingredients. Serve over rice.

Yield: Approx. 1600g

Saag Paneer

250g Jasmine or Basmati Rice (500g cooked)
250g Water

540g Paneer, or substitute Cottage Cheese or Tofu
150g Onion
4 Cloves Garlic
1 tsp Fresh Ginger
2 tsp Coriander
1 tsp Turmeric
1 tsp Cumin
1 tsp Salt
0.5 tsp Cayenne
0.5 tsp Garam Masala
300g Spinach
110g Yogurt

Heat oil in a wok. Stir fry onion until soft. Add garlic and ginger and stir fry until aromatic. Add coriander, turmeric, cumin, salt, cayenne, and garam masala. Stir fry 30 seconds until aromatic. Add spinach and cook a few minutes until soft. Turn heat down and add yogurt, stirring to incorporate. Remove from heat and mix in paneer. Serve over rice.

Yield: Approx 1600g

Sweet Potato Curry with Chick Peas and Spinach

250g Jasmine or Basmati Rice (500g cooked)
200g Water

150g Onion
1 Tbsp Curry Powder
1 Tbsp Cinnamon
1 tsp Coriander
1 tsp Cumin
1 tsp Turmeric
400g Sweet Potatoes

200g Chick Peas
200g Diced Tomatoes
150g Spinach

Prepare sweet potatoes as desired. Heat oil in a wok. Stir fry onion until soft. Add curry powder, cinnamon, coriander, cumin, and turmeric and stir fry about 30 seconds until aromatic. Add tomato, chick peas, and spinach. Cook 2-3 minutes, until spinach is slightly wilted. Add potatoes and fully mix all ingredients. Serve over rice.

Yield: Approx. 1600g

Bombay Aloo

350g Jasmine or Basmati Rice (700g cooked)
350g Water

400g Potatoes
150g Onions
100g Peppers
4 Cloves Garlic
2 tsp Fresh Ginger
2 tsp Curry Powder
1 tsp Cumin
1 tsp Chili Powder
1 tsp Turmeric

150g Tomatoes
1 Tbsp Soy Sauce
2 Tbsp Coriander

Prepare rice. Cook potatoes as desired. Heat oil in a wok and saute onion and peppers until soft. Cook garlic and ginger until aromatic. Add curry powder, cumin, chili powder, and turmeric and cook for about two minutes. Add tomatoes and soy sauce and stir fry for two minutes. Add prepared potato and coriander and incorporate all ingredients. Serve over rice.

Yield: About 1550g

Saag Matar

375g Jasmine or Basmati Rice (750g cooked)
375g Water

150g Onion
3 Cloves Garlic, minced

200g Diced Tomatoes
1.5 tsp Cumin
1 tsp Turmeric
1 tsp Garam Masala
1 tsp Coriander
1 tsp Ginger
0.5 tsp Paprika
0.5 tsp Salt

250g Spinach
250g Peas

Heat oil in a wok. Saute onion and garlic until soft. Add tomatoes and spices and saute 3-5 minutes. Add spinach and peas. Saute until cooked through. If too thick, add water as necessary. Serve over rice.


Yield: Approx. 1600g

Indian Spiced Tofu with Rice

300g Jasmine or Basmati Rice (600g cooked)
300g Water

1 tsp Mustard Seeds
150g Onion
150g Carrots, shredded
1.5 tsp Cumin
1.5 tsp Coriander
1 tsp Turmeric
1 tsp Paprika
1 tsp Pepper
0.5 tsp Salt
2 Tbsp Lemon Juice
150g Peas
540g Tofu

Heat some oil in a pan. Splutter mustard seeds. Saute onions and carrots until soft. Add remaining spices and lemon juice and mix all ingredients together. Add peas and crumble tofu into pan. Mix to combine and cook until all vegetables are cooked. Mix in rice.

Yield: Approx. 1550g