Comforting Vegan Meals Full of Indian Flavor
Rakhee Yadav, born and raised in India, simplifies and reimagines the traditional plant-based recipes of her childhood to create incredible meals the whole family will love. Each recipe in Heavenly Vegan Dals & Curries is bursting with the robust authentic flavor of Indian cooking and packed with nutrient-rich ingredients to yield satisfying, healthy dinners that are easy to make.
The layered flavors of dals and curries make them versatile foods perfectly suited to becoming delicious, inexpensive meals with minimal effort—like sweet and savory Sweet Chili Coconut Pineapple Curry, Garam Masala Brussels Sprouts & Navy Beans Curry with Applesauce and Spicy Sweet Potato Curry with Zucchini Fries. These recipes are easily customized to your tastes as you can often substitute the vegetables in the recipes for the ones you have on hand. With this cookbook you’ll be able to whip up wholesome vegan dinners that can come together in 30 minutes as well as slow food suppers fit for Sunday night. Whether you’re vegan or just trying to spice up Meatless Monday, Heavenly Vegan Dals & Curries has something for everyone at the table.
Yadav, creator of the Box of Spice blog, presents a solid collection of vegan dals and curries for all tastes and skill levels. Surprises abound, such as urad dal risotto with caramelized fennel; and masoor peanut sauce dal, which artfully blends Indonesian and Indian fare. Illustrating the versatility of dals and curries, Yadav offers up a spicy coconut plantain soy bean curry; potatoes with a carrot curry with brown lentils, bok choy, and asafetida (a pungent spice also known as "devil's dung"); and a green apple and potato curry with crunchy green beans. Ingredients are easily sourced, and dishes are simple to prepare. Beans, however, often require soaking overnight, such as the chickpeas and lentils in a dal minestrone, though Yadav's ginger tumeric chickpeas with roasted cherry tomatoes calls for canned beans and is ready in 15 minutes. Ghee, or clarified butter, is a prominent Indian ingredient that Yadav sidesteps by substituting coconut oil. The result is a wonderfully inventive collection of dishes that is sure to strike a chord with vegan lovers of Indian cuisine.