Slow Cooker Curry Lentils


  A light snowy drizzle was the first thing I saw out my bedroom window when my eyes fluttered opened Tuesday morning, and curry was the first thing on my mind. As the better half built a fire, I set up my slow cooker with lentils, black cardamom and curry leaves. The vibrant, warming aroma…

Kadai Style Paneer


My slow cooker and I have developed a very close relationship over the past year and in fact, I’m not sure how I ever lived without her. Normally when we’re in the mood for the aromatically sassy and seductively spicy flavors of India, I create a one skillet dish that we reheat for lunches at…

Potato Mushroom Curry


So, what to do with one Russet potato and button mushrooms? Curry! I often will utilize an odd array of veggies into an Indian inspired recipe. With a few good spices on hand, such as curry powder, garam masala, turmeric, cardamom pods, mustard and cumin seeds, a warm and fragrant last minute dish can be…

Chicken Vegetable Biryani with Spicy Tomato Chutney


Unless you count fried chicken and collard greens and TexMex and Cajun (which I do) or all-you-can-eat Chinese buffets (which I don’t) as ethnic food, I was exposed to very little variety around the dinner table growing up. When I was very young, my mother kept up a vegetable garden so thankfully I was exposed…

Paneer in Curried Tomato Gravy


Back in 2007 I sat down in an Indian restaurant for the first time, ordered the chicken Vindaloo, and fell head over heels in love with the warm, spicy seasonings and gravies of Indian cuisine. Chutney, Naan, Basmati rice and curry became my new obsession. Growing up the most exposed I’d ever been to ethnic…