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Cranberry Apple Pecan Quinoa Salad
Salad American

Cranberry Apple Pecan Quinoa Salad

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until broth is absorbed, about 10 minutes. Off heat, fluff quinoa with a fork.
  2. 2 Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and black pepper.
  3. 3 Drizzle maple syrup dressing over quinoa; stir. Stir in apple, pecans, cranberries, and Parmesan cheese. Return cover to the saucepan; let mixture steam until dressing warms and apples slightly soften, 5 to 10 minutes.

By jrsolger

Sweet Curry Pumpkin Seeds
Appetizer Indian

Sweet Curry Pumpkin Seeds

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Combine pumpkin seeds, brown sugar, cinnamon, and curry powder in a bowl. Add vegetable oil gradually, until lightly coated. Spread seeds evenly on a baking sheet.
  3. 3 Bake in the preheated oven for 10 minutes. Remove the sheet from the oven and flip the seeds. Continue baking, flipping seeds every 10 minutes, until crunchy and golden brown, 20 to 30 minutes.

By ziblizard

Golden Milk (Turmeric Milk)
Drink Indian

Golden Milk (Turmeric Milk)

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine turmeric root, ginger root, and honey together in a bowl, crushing the turmeric and ginger as much as possible.
  3. 3 Heat almond milk in a saucepan over medium-low heat. Once small bubbles begin to form around the edges, reduce heat to low.
  4. 4 Transfer about 2 tablespoon milk to turmeric mixture to allow mixture to soften and honey to melt into a paste-like mixture.
  5. 5 Mix the turmeric paste into milk in the saucepan; raise temperature to medium-low and cook, stirring continuously, until fully combined. Blend with an immersion blender for a smooth texture.
  6. 6 Pour turmeric tea into a mug and top with ground turmeric and cinnamon.
  7. 7 Enjoy!

By Buckwheat Queen

Rhubarb Pineapple Chutney
Indian

Rhubarb Pineapple Chutney

3.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.

By KIERSA

Instant Pot Apple Mango Chutney
Indian

Instant Pot Apple Mango Chutney

5.0

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Combine mango, apples, sugar, vinegar, ginger, sea salt, paprika, chili flakes, cinnamon, cardamom, cloves, pepper, and bay leaf in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function; cook until chutney has thickened, about 10 minutes.
  3. 3 Let cool completely before storing in sterilized jars.

By Allrecipes Member

Ground Beef Lentil Curry
Dinner Indian

Ground Beef Lentil Curry

4.0

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Heat a large pan or wok over medium-high heat. Add beef and onions; cook and stir until onion is browned and beef is no longer pink, 5 to 7 minutes. Add curry powder and cinnamon; mix well. Pour in beef broth and bring to a boil.
  2. 2 Add rice and lentils. Reduce heat, cover, and let simmer until all liquid is absorbed, about 20 minutes. Season with salt and pepper.

By Tisha Goldsmith

Turmeric Golden Milk with Turmeric Paste
Drink Indian

Turmeric Golden Milk with Turmeric Paste

5.0

Prep
5 min
Cook
20 min
Total
40 min

Instructions

  1. 1 To make the turmeric paste: Combine 1/2 cup water, turmeric, and pepper in a small saucepan over low heat. Cook, stirring constantly, until thickened, 7 to 9 minutes. Stir in 1 teaspoon water and continue cooking until thickened into a paste, 7 to 9 minutes. Allow to cool completely, 15 to 20 minutes. Store turmeric paste in an airtight glass jar in the refrigerator.
  2. 2 To make turmeric milk: Whisk almond milk, 1 teaspoon of the homemade turmeric paste, coconut oil, ginger, and cinnamon in a saucepan. Place over low heat until hot, about 5 minutes. Remove from heat; stir in honey. Strain milk mixture into 2 mugs.

By Sharken

Chocolate Chai
Drink Indian

Chocolate Chai

4.0

Prep
5 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring water to a boil in a small saucepan. Add tea bag, cover, and remove from the heat. Let stand for 3 to 5 minutes.
  2. 2 Remove tea bag and stir in sugar and cocoa. Return to the stove over medium heat and bring just to a boil. Mix in milk, vanilla, cinnamon, and nutmeg. Heat through but do not boil. Pour into mugs, then top with whipped cream and garnish with cinnamon sticks.

By HoneeBee

Chicken Tikka Kebabs
Dinner Indian

Chicken Tikka Kebabs

5.0

Prep
10 min
Cook
15 min
Total
265 min

Instructions

  1. 1 Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
  2. 2 Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4 Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MyNutriCounter

Indian-Spiced Roasted Chickpeas
Appetizer Indian

Indian-Spiced Roasted Chickpeas

4.1

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Stir together chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread chickpea mixture in a single layer on the prepared baking sheet.
  3. 3 Roast in the preheated oven until chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

By Naomi Witzke

Indian Kale with Chickpeas
Dinner Indian

Indian Kale with Chickpeas

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
  2. 2 Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

By Lady Laff

Apple Chutney
Pantry Indian

Apple Chutney

4.7

Prep
10 min
Cook
50 min
Total
180 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place apples, raisins, onion, ginger, water, white sugar, brown sugar, cinnamon, cardamom, pepper, and nutmeg into a large saucepan; bring to a boil over medium-high heat, stirring often.
  3. 3 Reduce heat to low, cover, and simmer, stirring frequently, until apples are tender, about 30 minutes.
  4. 4 Stir and continue simmering, uncovered, until slightly thickened, about 15 minutes more. Remove from heat; discard onion and ginger for smoother consistency. Stir in white wine vinegar.
  5. 5 Let chutney cool at least 2 hours at room temperature then transfer into a sterilized jar or container. Seal by canning in boiling water bath, and store in the refrigerator for up to 2 weeks until ready to serve.

By CATSEO

Grilled Tandoori Chicken Thighs
Dinner Indian

Grilled Tandoori Chicken Thighs

4.5

Prep
10 min
Cook
45 min
Total
535 min

Instructions

  1. 1 Stir yogurt, salt, ginger, pepper, and cloves together in a bowl. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
  2. 2 Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of the bag, and seal. Turn the bag over several times to distribute marinade. Place the bag in a bowl, and refrigerate 8 hours, or overnight, turning the bag occasionally.
  3. 3 Preheat an outdoor grill for direct medium heat and lightly oil the grate.
  4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade. Spray chicken pieces with olive oil spray.
  5. 5 Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange chicken thighs over indirect heat, and cook until no longer pink at the bone and the juices run clear, about 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By DIANA F

Indian-Spiced Roast Chicken
Dinner Indian

Indian-Spiced Roast Chicken

Prep
10 min
Cook
90 min
Total
350 min

Instructions

  1. 1 Mix yogurt, garlic, ginger, lemon juice, honey, coriander, cumin, cinnamon, cayenne, olive oil, salt, and pepper together in a glass or ceramic bowl. Slather it on the chicken, making sure it gets underneath the skin and into the cavity. Cover the bowl or wrap in plastic wrap.
  2. 2 Marinate the chicken in a refrigerator for at least 4 hours, or overnight.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Yen

Indian Curry Couscous with Broccoli and Edamame
Dinner Indian

Indian Curry Couscous with Broccoli and Edamame

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.
  2. 2 Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.
  3. 3 When seeds begin to sputter, stir in garlic and reduce heat to medium.
  4. 4 Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
  5. 5 Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.
  6. 6 Drizzle sesame oil atop vegetables.
  7. 7 Spoon vegetables over couscous to serve.

By namiknows

Chickpea Curry
Dinner Indian

Chickpea Curry

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat oil in a large frying pan over medium heat. Add onion; cook and stir until onions are tender, about 3 to 5 minutes.
  3. 3 Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly.
  4. 4 Mix in chickpeas and their liquid. Continue to cook and stir until heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.
  5. 5 Enjoy!

By AMINAH A RAHMAN

Zucchini Soup with Curry Spices
Lunch Indian

Zucchini Soup with Curry Spices

2.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
  2. 2 Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
  3. 3 Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
  4. 4 Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
  5. 5 Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  6. 6 Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.

By LORIKAE

Vegan Potato and Butternut Squash Curry
Dinner Indian

Vegan Potato and Butternut Squash Curry

4.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, 1 to 3 minutes. Add curry powder and chile; cook and stir 2 to 3 minutes more, adding a splash of water if needed to prevent burning. Stir in coconut milk. Add butternut squash and potatoes. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  2. 2 Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.

By Madi

Chef Doug's Chicken Tikka
Dinner Indian

Chef Doug's Chicken Tikka

5.0

Prep
10 min
Cook
30 min
Total
100 min

Instructions

  1. 1 Combine cut chicken, 1 cup heavy cream, lemon juice, ginger, cumin, pepper, cinnamon, salt, and cayenne pepper in a bowl and allow to marinate in the refrigerator for 1 hour or more.
  2. 2 When chicken is marinated to your liking, heat 1 tablespoon oil in a large pan over medium heat; sauté onion, jalapeno, and garlic until softened, about 5 minutes. Add tomato sauce and tomato paste and bring to a boil, then reduce heat to a simmer.
  3. 3 Heat remaining oil in another skillet over medium to medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Add more heavy cream as desired to obtain a light red sauce mixture. Stir and let simmer until flavors have melded, 10 to 15 minutes. Serve.

By Jessica Higley

Chickpea Curry with Carrots
Dinner Indian

Chickpea Curry with Carrots

3.0

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 10 minutes. Drain.
  2. 2 Crush mustard seeds and cardamom seeds using a mortar and pestle. Heat ghee in a skillet over medium heat; add crushed spices, onion, ginger, garlic, garam masala, turmeric, cinnamon, and cloves. Fry until mixture is light brown in color, 3 to 5 minutes. Add drained sun-dried tomatoes, chickpeas, carrots, and chile pepper; cook until softened as desired, about 30 minutes.
  3. 3 Stir in yogurt. Add broth to thin curry if necessary.

By Tony

Easy Baked Indian Samosas
Dinner Indian

Easy Baked Indian Samosas

4.6

Prep
30 min
Cook
35 min
Total
95 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl; mash coarsely, then set aside.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C).
  3. 3 Heat oil in a large skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon in hot oil until onion is lightly browned, about 5 minutes. Remove the skillet from heat and stir in tomatoes and peas. Pour into coarsely mashed potatoes and mix until thoroughly combined. Cool filling completely.
  4. 4 Cut each pie crust into 8 equal triangles. Spoon filling onto the wide end of each triangle; fold corners over filling to create a triangle-shaped hat. Pinch dough together to form a seal. Brush beaten egg whites over each samosa and arrange on baking sheets.
  5. 5 Bake in the preheated oven until samosas are golden brown, about 15 minutes.

By pho1962

Indian Chicken Curry
Dinner Indian

Indian Chicken Curry

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned.
  2. 2 Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt. Continue stirring for 2 minutes.
  3. 3 Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
  4. 4 Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
  5. 5 Serve hot and enjoy!

By Amanda Fetters

Chicken Tikka Masala
Dinner Indian

Chicken Tikka Masala

4.4

Prep
30 min
Cook
50 min
Total
140 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoon salt in a large bowl.
  3. 3 Stir in chicken, cover, and refrigerate for 1 hour.
  4. 4 Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade.
  5. 5 Grill until juices run clear, about 5 minutes on each side.
  6. 6 Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeño for 1 minute. Season with remaining 2 teaspoons cumin, paprika, and remaining 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
  7. 7 Add grilled chicken, and simmer for 10 minutes.
  8. 8 Transfer to a serving platter, and garnish with fresh cilantro. Serve over rice.

By Yakuta

Easy Curry Sauce
Dinner Indian

Easy Curry Sauce

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil and margarine in a small skillet or wok over medium-high heat. Add onion and sauté until very brown, 10 to 15 minutes; do not undercook or sauce will taste funny.
  3. 3 Add garlic and ginger to onions; sauté for an additional 2 minutes.
  4. 4 Transfer mixture to a food processor and blend until smooth. Do not rinse the food processor. Place blended onion mixture in a large saucepan. Stir in coriander, cumin, cinnamon, black pepper, cayenne pepper, and turmeric; cook over low heat until mixture is thick and has a paste-like consistency.
  5. 5 Purée tomatoes, chile peppers, and cilantro in the food processor until smooth.
  6. 6 Add to onion mixture and stir over low heat, cooking off moisture from tomatoes and peppers.
  7. 7 Add yogurt a little bit at a time, stirring constantly to avoid curdling.
  8. 8 Blend mixture in the food processor until smooth
  9. 9 Return to saucepan, add water, and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes.
  10. 10 Reduce heat and simmer until desired consistency is reached.

By Lom