Singapore Noodles

220g Noodles (550g cooked)

150g Onion
150g Carrots
2 tsp Fresh Ginger
3 Cloves Garlic
2 Tbsp Curry Powder
2 tsp Turmeric
150g Bell Peppers
300g Napa Cabbage
200g Bean Sprouts
4 Tbsp Soy Sauce
1 Tbsp Rice Vinegar

Prepare noodles. Heat oil in a wok. Stir fry onions and carrots until soft. Add ginger, garlic, curry powder, and turmeric and stir fry 30 seconds until aromatic. Add peppers and stir fry another couple minutes. Add napa cabbage, bean sprouts, soy sauce, and rice vinegar and stir fry a few minutes until cabbage is crisp. Season with salt and pepper and mix in noodles.

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

Pad Thai

180g Noodles (450g cooked)

2 Tbsp Lime Juice
55g Soy Sauce
2 tsp Chili Sauce
1 Tbsp Sugar


4 Cloves Garlic
150g Onion
200g Bok Choy
200g Bean Sprouts
540g Tofu

Prepare noodles. Combine lime juice, soy sauce, chili sauce, and brown sugar in a bowl. Stir to combine until sugar is dissolved. Heat oil in a wok. Stir fry onion and garlic until soft. Add bok choy and cook until crisp. Add sauce, noodles, tofu, and bean sprouts to the wok. Stir to combine all ingredients. Garnish with cilantro, ground peanuts, and/or green onion.

Yield: Approx. 1650g

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

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