Massaman Curry

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


200g Peanut Butter
Garlic
1 tsp Cayenne
2 Tbsp Ginger
1 Tbsp Cumin
1 tsp Coriander
1 tsp Cayenne

1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/4 tsp Clove
1/4 tsp Allspice

3 Tbsp Soy Sauce
1 Tbsp Lime Juice
1 Tbsp Sugar

200g Onion
300g Potato or Butternut Squash

540g Tofu

200g Coconut Milk

Salt and Pepper to taste

Nasi Goreng

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

150g Leeks
4 Cloves Garlic

200g Carrot
150g Kale

540g Tofu
225g Bean Sprouts



75g Soy Sauce
20g Sriracha
25g Rice Vinegar
30g Hoisin Sauce

1 tsp Coriander
1 tsp Cumin

Salt and Pepper to taste

Shiro Wat

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

150g Onions
4 Cloves Garlic
4 tsp Berbere

200g Butternut Squash
200g Corn

540g Tofu
200g Tomato
150g Peanut Butter

Salt and Pepper to taste

Prepare Rice. Heat oil in a wok. Cook onions and garlic until soft. Add berbere and cook a minute until aromatic. Add squash and cook until soft. Add corn and tofu and cook a few more minutes. Add tomato and peanut butter and stir to fully combine. Cook a few minutes until it begins to simmer. Mix in rice.

Yield: Approx. 2150g

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

Vegetable Kansiyé

160g Dried Lentils (400g cooked)
360g Water

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

400g Mixed Vegetables
3 Cloves Garlic
1 tsp Thyme
0.5 tsp Clove
0.5 tsp Coriander
0.5 tsp Cayenne

225g Tomatoes
100g Peanut Butter

Salt and Pepper to taste

Yield: Approx. 1650g

Cook lentils and rice.  Heat oil in a wok. Saute garlic until translucent. Add thyme, clove, coriander, and cayenne and saute a minute until aromatic. Add vegetables and cook through. Add tomatoes and peanut butter and and cook for a few more minutes. Mix in lentils and rice. Season with salt and pepper to taste.

Ethiopian Lentils with Sweet Potatoes

120g Dried Lentils (300g cooked)
270g Water

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

225g Sweet Potato
125g Onion
3 Cloves Garlic
125g Peppers
125g Green Beans
225g Tomatoes

2 tsp Berbere
1 tsp Ground Ginger
1 tsp Paprika

Salt and Pepper to taste

Yield: Approx. 1650g

Cook lentils and rice. Prepare sweet potatoes as desired. Heat oil in a wok. Saute onions and garlic until translucent. Add berbere, ginger, and paprika and saute a few minutes until aromatic. Add peppers and green beans and cook a few more minutes. Add tomatoes and and cook for a few more minutes. Mix in lentils and rice. Season with salt and pepper to taste.

Yemiser W'et

160g Dried Lentils (400g cooked)
360g Water

275g Jasmine or Basmati Rice (550g cooked)
275g Water

200g Onion
3 Cloves Garlic

2 tsp Berbere
1 tsp Cumin
1 tsp Paprika

300g Tomatoes
200g Peas

Salt and Pepper to taste
Yogurt for topping

Yield: Approx. 1650g

Cook lentils and rice. Heat oil in a wok. Saute onions and garlic until translucent. Add berbere, cumin, and paprika and saute a few minutes until aromatic. Add tomatoes and peas and cook for a few more minutes. Mix in lentils. Season with salt and pepper to taste. Serve over rice and top with yogurt if desired.

Kao Pad Fried Rice

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

100g Onion
4 Cloves Garlic
150g Tomatoes
225g Bean Sprouts (1 can drained)

540g Tofu

50g Soy Sauce
50g Lime Juice
25g Sriracha
Salt and Pepper to taste

Yield: Approx. 1640g

Prepare rice. Saute onions and garlic. Add tomatoes and cook a few minutes. Add bean sprouts. Add rice, tofu, soy sauce, lime juice, Sriracha, salt, and pepper to the wok and combine all ingredients. Cook another couple minutes until all ingredients are heated through.

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

Bibimbap

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

3 Cloves Garlic
200g Carrots
200g Zucchini
150g Mushrooms
200g Spinach

250g Bean Sprouts (1 can, drained)
540g Tofu

100g Soy Sauce
1 Tbsp Sesame Seeds
Salt and Pepper to taste

Prepare rice. Heat oil in a wok and saute garlic and carrots. Add zucchini, then mushroom,s then spinach. Stir fry until vegetables are cooked. Add bean sprouts and tofu. Add soy sauce, sesame seeds, salt, and pepper, and stir fry until all ingredients are heated through.

Yield: Approx.  2250g

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

Pineapple Fried Rice

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

150g Onions
4 Cloves Garlic
100g Peas

540g Tofu
200g Pineapple
75g Raisins

75g Soy Sauce
25g Lime Juice
1 tsp Ginger
0.5 tsp Cumin
0.5 tsp Paprika

Salt and Pepper to taste

Yield: Approx. 1650g

Prepare rice. Saute onions and garlic until soft. Add peas and cook a few minutes. Add tofu, pineapple, raisins, soy sauce, lime juice, salt, and pepper to the wok and combine all ingredients. Cook another couple minutes until all ingredients are heated through. Stir in rice.

Sweet Banana and Tofu Curry

280g Jasmine or Basmati Rice (600g cooked)
320g Water

2 Tbsp Cinnamon
1 Tbsp Sugar
1 tsp Turmeric
0.5 tsp Clove
0.5 tsp Allspice
0.5 tsp Cumin
0.5 tsp Cardamom
50g Lemon Juice
50g Water

400g Bananas, sliced
400g Tofu
150g Yogurt

Prepare rice. Heat oil in a wok. Add sugar and spices and stir fry lightly for 30 seconds or so until a paste forms. Add lemon juice and water and mix with the paste, adjusting water level as necessary. Add banana and cook for a few minutes. Add tofu and yogurt. Stir to combine all ingredients and cook a couple minutes until completely warmed through. Serve over rice.

Yield: Approx. 1650g

Middle Eastern Rice with Black Beans and Chick Peas

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

3 Cloves Garlic
4 tsp Cumin
1 Tbsp Coriander
2 tsp Turmeric
1 tsp Cayenne

450g Mixed Vegetables

240g (1 can) Chick Peas, drained, rinsed
240g (1 can) Black Beans, drained, rinsed
Salt and Pepper to taste
Cilantro to garnish

Yield: Approx. 1650g

Prepare rice. Heat oil in a wok or pan. Cook garlic until translucent. Add spices and cook for a minute or two until aromatic. Add vegetables and cook completely. Combine rice, vegetables and spices and beans. Adjust seasoning as needed.

Chahan Fried Rice

300g Short Grain Rice (600g cooked)
300g Water

200g Carrots
4 Cloves Garlic
125g Peas
75g Green Onions

540g Tofu
100g Soy Sauce
30g Rice Vinegar
Salt and Pepper to taste

Yield: Approx. 1650g

Prepare rice. Saute carrots and garlic until soft. Add peas and cook a few minutes. Add  tofu, green onions, soy sauce, rice vinegar, salt, and pepper to the wok. Cook another couple minutes. Add rice and cook another minute or two until all ingredients are heated through and combined.

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

Tofu Chop Suey

225g Short Grain Rice (450g cooked)
225g Water

400g Tofu
250g Bok Choy, shredded
150g Peppers
110g Mushrooms
140g Water Chestnuts
2 Cloves Garlic
55g Soy Sauce
55g Water
1 Tbsp Rice Vinegar
1 Tbsp Cornstarch
1 tsp Chili Sauce
1 tsp Ground Ginger

Heat oil in a wok. Stir fry garlic for 30 seconds until it begins to get aromatic. Add peppers and cook through. Add mushrooms, water chestnuts, and bok choy. Cook until bok choy is crisp. Mix cornstarch with soy sauce and rice vinegar in a bowl until dissolved. Add mixture, chili sauce, and ginger to the wok. Add tofu and stir to incorporate all ingredients. Reduce heat to low and cook a few minutes until liquid thickens. Serve over rice.

Yield: About 1650g