Ingredients (use vegan versions):

• 16 ounces of frozen green peas
• 2 cups of diced potatoes
• 1 chopped medium tomato (optional)
• 1 small onion finely diced
• 2 tablespoons of vegetable oil
• ½ tablespoon of crushed ginger
• ½ tablespoon of crushed garlic
• ½ tablespoon of salt (or to taste)
• 1 packet of EasyCurry’s Pea & Potato Curry spice mix
• ¾ cup of water
• Hot chili peppers optional (for fiery curry)

Directions:

Heat oil in a non-stick pan on medium heat.

Add onions, stir, and cover.

Saute until slightly golden brown.

Add rest of ingredients, stir to mix well, and
cover. Stir occasionally.

Simmer for 15 – 20 minutes or until tender and you
have your desired amount of sauce.

Remove from heat. Serve curry with rice, Indian
breads or pasta, or wrap with tortillas. Enjoy!

EasyCurry
3200 Dutton Ave #120, Santa Rosa, CA 95407-5731
tel: 1-877-EZCurry fax: 1-815-846-4127
email: mohini@easycurry.com http://www.easycurry.com/

Serves: 4 – 6

Preparation time: 30 mins

Ingredients (use vegan versions):

• 2 large ones Green Pepper
• 1/4 teaspoon Chili powder
• 1/8 teaspoon Turmeric powder
• 1/2 teaspoon Dhania powder
• 1 tblsp Coconut flakes
• 1 teaspoon Khus Khus (poppy seeds)
• 1 small bunch Fresh Coriander leaves
• 2 small Tomatoes
• 2 Onions
• 2 tblsp Oil
• 1 small piece Vadium (Vadium is a combination of various spices)
• 1 1/4 teaspoon Salt

Directions:

Cut the green peppers, onion and tomatoes lengthwise. Grind
chili-powder, turmeric, dhania powder, coconut and poppy seeds.

Heat oil and add vadium. When vadium turns brown, add onions and fry
for 4 minutes. Add tomatoes and fry for 2 minutes. Add green pepper
and Masala. Add coriander leaves.

Cook on low heat (should take around 15 minutes).

Serves:

Ingredients (use vegan versions):

• 1 teaspoon black mustard seeds
• 1 teaspoon cumin powder
• 1 teaspoon cumin seeds
• 1 1/2 cups red lentils (200g – soaking over night helps get rid of phytic acid )
• 1 teaspoon vegetable oil or ghee (clarified butter), optional
• 1 to 2 tomatoes roughly chopped into small cubes
• 2 to 6 curry leaves if possible, if not, use 2 bay leaves
• pinch of salt
• 1 medium carrot sliced finely
• 1 teaspoon or more as desired of turmeric powder (turmeric is good for you)
• fresh coriander leaves if possible but unnecessary

Directions:

Drain away water that the lentils
soaked in and rinse lentils again.
Put lentils in a pot and fill half the
pot with water. Add the pinch of salt and bring to the
boil. Then simmer, (red lentils will
lose their shape in this recipe)

Add the turmeric powder and stir.

While the lentils are simmering, put
the mustard seeds and the cumin seeds
in a small pan. You can dry roast the
seeds (the very low fat option!). Or
you can use the oil or ghee .
Fry till they are aromatic.

Add the chopped tomatoes and when the
tomatoes are soft (lots of sizzling
noise!), add the cumin powder. Mix
well. You may add 2 teaspoons of water to the
mixture, if it seems dry.

Put the mixture into the cooking
lentils, and stir. Add the curry leaves or bay leaves.
Add the chopped carrots, and stir.
Simmer till all the ingredient are
soft and the dhal is a smoother thick
texture.

To get a smoother ‘Dhal ” use a
potato masher to mash up the carrots
and the tomatoes a little bit more, once all
the ingredients are simmering together
in one pot.

Eat alone, with rice or bread! Enjoy!

Serves: 2-4

Preparation time: 30 minutes approx.

Ingredients (use vegan versions):

• 1/2 cup diced onion
• 1/2 cup frozen peas
• 1/2 cup cauliflower florets
• 1/4 cup potatoes cubed
• 1 small roma tomato, cubed
• jalapeno peppers to taste
• ginger 1/4 inch
• 1-2 teaspoon oil (depending on taste)
• 1 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/4 tsp, red chilli powder
• 1/4 teaspoon turmeric powder
• cilantro, 1/4 cup
• 1 vegan bread loaf (day old, no problem)

Directions:

Bring the oil to a high temerature in a ddep-dish frying pan/chicken
fryer, not smoking hot!!!. Add the cumin seeds and as soon as they sputter
add the diced onions, saute them. Add cut peppers and ginger, saute
for an additional minute. Add the masala, red chilli powder, turmeric powder and
keep it on the stove for an additional minute at medium heat. Now add the
the peas, tomatoes, cubed potatoes and cauliflower, cover and cook over medium heat for 5-8 mins, not very tender.
Do not add water!!

Meanwhile, take the vegan bread slices and cut out the crusty outside so that you are left with the white
inside. Cut vegan bread slices (3-4 at a time) into 1/2 inch cubes. When you vegetable curry is done, add the bread cubes
and toss it with a spoon so that spices coat the vegan bread pieces over medium heat and garnish with cilantro. Serve hot with
Indian pickle.

Serves: 4.

Preparation time: 5-10 mins.

Ingredients (use vegan versions):

• 1 tablespoon olive oil
• 2 med onions chopped
• 3 carrots in small cubes
• 3 small to med zucchini in small cubes
• 1 cup finely chopped cabbage
• 1 cup cauliflower broken up in small pieces
• 1 cup soaked white beans
• 3 teaspoon veg soup powder
• 3 tablespoon tomato paste or 5 fresh cubed tomatoes
• 1 teaspoon paprika powder + 1/4 teaspoon chilly powder
• 2+ liters water
• 3 cloves garlic crushed
• 1 teaspoon vinegar
• 3 teaspoon sugar

Directions:

In a big soup pot and on big flame, fry
the onions in olive oil. After they are
golden put in the water. Add all the
other vegetables (including the
garlic), except for the tomatoes (or
tomato paste). They need to be added
after the beans are soft. After
everything is in boiling, lower the
flame to small.

After all the vegetables are soft (and
the tomatoes or tomato paste was
added), add the soup powder, and the
paprika powder, chilly powder, the
vinegar and sugar. Let all cook for 3
hours plus on a small flame. This
allows the flavors to get into the
soup.

You might need to add more water from
time to time because of the long
cooking time.

You can always substitute other
seasonal vegetables. I tried it also
with eggplants, green and red peppers,
sweet corn, potatoes. Just cut them in
small cubes (not including the corn!).

You also can play with the flavors: you
can add 1 teaspoon of hot curry powder.

Serves: