Ingredients (use vegan versions):

• 1 tablespoon oil
• 1 teaspoon vegan mustard seeds
• 1 teaspoon cumin seeds
• 1 large onion, chopped
• 1 tablespoon grated/chopped gingerroot
• 2 cloves garlic, chopped
• 1 large (28 oz) can diced tomatoes
• 2 cans (19 oz each) kidney beans (or mixed beans or other beans)
• 1 teaspoon (or more!) curry paste
• salt to taste

Directions:

Heat oil in large pot over medium heat and stir fry the
mustard and cumin seeds until they pop. Add onion, ginger,
and garlic and stir fry until lightly colored. Add
tomatoes with juice, beans (drained and rinsed), and 1 tsp
curry paste (to start!). Simmer for about 20 minutes or
until thick and saucy. Keep adding curry paste to taste
during the cooking. Salt to taste. Patak’s Madras curry
paste is my favorite but other type work well too. This
is easy, healthy, and really addictive! Serve with rice,
pita, toast, chapattis, nan, straight from the pot….

Serves: 6

Preparation time: 30 min

Ingredients (use vegan versions):

• 2 or 3 cup cooked rice
• 1 can black beans
• 1 can diced tomatoes
• 1 tablespoon curry paste (powder would work)
• optional: diced green onions, bell peppers, or something else colorful

Directions:

1. Open cans
2. Put ingredients into container
3. Mix

Tasty at room temperature or heated up. Good for lunch, or
as a stuffing for enchiladas.

Serves: 4-6

Preparation time: 5 minutes

Ingredients (use vegan versions):

• 2-3 mediam onions
• 2 red bell peppers
• 200 gr mushrooms
• 2 cups kidney beans (soak in water overnight – cooked in water – the water is used later)
• 1-1 1/2 pk. creamed of coconut
• 2 cups hot water
• 2 cans tomatoes
• 4 tablespoon tomato puree
• 2 large broccoli heads
• curry
• pepper and vegetable salt
• grated coconut

Directions:

Onions, bell peppers and mushrooms are sautéed in a large frying pan. Set aside.

Put next 6 ingredients in a pan and simmer for about 20 minutes. Add the Curry, salt
and pepper. Then add onion, bell pepper and mushroom mixture. Put grated coconut over and
serve with vegan bread.

Serves: 4-6

Preparation time: 30 minutes

Ingredients (use vegan versions):

• Soaked tamarind about the size of a large lemon
• 1 1/2 tbspn jaggery
• 2 tbspns sesame seeds roasted dry
• 6-8 green chillies, slit into two (more, if it isn’t hot)
• 2 inch ginger cut into thin strips
• 1 tspn vegan mustard seeds
• 1 tspn chana dal
• 3-4 tbspns oil, preferably sesame
• good pinch asafoetida
• pinch turmeric
• curry leaves

Directions:

1. Squeeze out the pulp from the tamarind. You can add a
little fresh water each time to extract the pulp. When you
have a about a small bowl full, set aside.

2. Warm oil, season with mustard seeds first. When they
start to pop throw in red chillies, chana dal, asafoetida
and curry leaves. When dal turns red, add the green
chillies and fry. Throw in the ginger, add tamarind extract
carefully, a pinch turmeric, salt to taste and jaggery.
Simmer on low heat till raw smell disappears and the
sauce has reduced to one-third or thickened yet spoonable.

3. Crush the roasted sesame seeds with a rolling pin on
paper or in a spice mill rather coarsely. Add this at the
end to the pulikacchal Mix well so there are no lumps.

Serves: