Skip to content

Guide to Indian Flavors

July 21, 2011

Bean: Chick Peas, Lentils, Yellow Split Peas

Dairy: Milk, Yogurt

Flavor/Herb/Spice: Curry (Red Chili, Coriander, Mustard Seeds, Black Peppercorns, Fenugreek, Ginger, Turmeric, Cumin, Cinnamon, Nutmeg)

Grain: Long Grain Brown Rice, Jasmine Rice

Vegetable: Tomato, Sweet Potato, Cauliflower, Okra, Spinach

Oil: Coconut, Ghee

Nut/Seed: Cashew, Almond

You now know the drill: pick a few vegetables (different colors and textures), a grain and a source of protein and use the information above to guide you.

Chickpea Masala with Spring Asparagus, Brown Rice

Tempeh Curry (forbidden black rice, bok choy, preserved lemons, harissa)

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: