Curry is one of my favorite flavors when it comes to cooking. I personally don’t think you can have too many vegan curry recipes. So naturally I am back at it again with this Vegan Chickpea Curry recipe. It is packed with protein and spices with that traditional curry flavor it is sure to be your new favorite weeknight dinner.

I love serving this curry alongside my White Rice or Indian Naan Bread to soak up all the goodness from the curry sauce in this dish.

Recipe Ingredients

Chickpeas – Also known as garbanzo beans, these chickpeas are packed with protein for a hearty element.

Curry Powder – One of the most important ingredients when it comes to making any curry to give it that classic flavoring.

For a full list of ingredients and amounts see the recipe card below.

Step #2: Once melted down, lower to medium heat and add in the onions, tomatoes, salt and pepper and cook for 10 minutes stirring occasionally.

Step #3: Next, add in the chickpeas, garlic, garam masala, curry powder and cumin and stir together.

Step #4: Then, add in the coconut milk, bring the curry to a boil and reduce to a simmer for another 10-15 minutes.

Step #5: Finally, remove the curry from the heat, add in the lime juice and chopped cilantro, and enjoy!

FAQs

Storage Information

You can store your leftovers in an airtight container in your refrigerator for 4-5 days. You can also freeze this curry in your freezer for up to 2 months.

To reheat you can do so on the stovetop over medium heat or in your microwave until everything has warmed through.

More Chickpea Recipes You Will Love

• Chickpea Tikka Masala (Vegan)
• Warm Moroccan Chickpea Salad
• Sumac and Spice Roasted Chickpeas
• Indian Chickpea Stew

Salmon is one of those superfoods that tastes good and is good for you. If you love salmon, then you must also try my Asian Salmon, Mango Habanero Salmon, and Roast Salmon Provençal.

One thing I love about salmon is that you can really make it taste like any flavor simply by the ingredients you use. Salmon has this light fish flavor, and so if you add in strong flavors such as coconut and curry, that’s what you end up tasting.

Reasons to Love This Curry Salmon

• Packed with omega-3 fatty acids and vitamins, this Coconut Curry Salmon recipe is a delicious way to enjoy a healthy dinner.
• This dish is versatile and can be paired with various sides, like rice, vegetables, or noodles.
• Requiring only a few simple ingredients, the Coconut Curry Salmon recipe is convenient and budget-friendly, ideal for weeknight dinners.

Recipe Ingredients

• Red Curry Paste: This spicy and aromatic paste adds a vibrant, bold flavor to the dish.
• Coconut Milk: Creamy and mildly sweet, coconut milk gives the sauce its luxurious, velvety texture.
• Fresh Ginger: Pungent and slightly sweet, fresh ginger adds a zesty, warming spice that deepens the flavor of the curry.

See the recipe card for full information on ingredients and quantities.

Variations

• Cauliflower Rice Instead of White Rice: Swap white rice for cauliflower rice for a low-carb, hearty alternative. This nutritious side adds a slightly nutty flavor and extra texture.
• Fish Sauce for Soy Sauce: Use fish sauce instead of soy sauce for a deeper, umami-rich flavor.
• Herbs and Spice Variation: For a fresh twist on Coconut Curry Salmon, try adding fresh herbs like cilantro, basil, or mint for an aromatic twist. Spice it up with turmeric for warmth, cumin for nuttiness, or a dash of cayenne for extra heat.

Step #2: In a small bowl, combine the oil and spices to make a rub for the salmon. Note: If you think the rub is too thick, you can add another ½-1 teaspoon of oil.

Step #3: Next, place your salmon skin-side down on your prepared baking sheet and coat it in the rub.

Step #4: Bake for 8-12 minutes until the salmon can be flaked off with a fork and it reaches your preferred level of doneness, but at least 145 degrees Fahrenheit (63 degrees Celsius) internal temperature.

Step #6: In a medium skillet over medium heat, add the garlic and ginger and sauté for 3 minutes.

Step #7: Next, add the brown sugar and curry paste, and sauté for another 2 minutes.

Step #8: Then, add the coconut milk, soy sauce, lime zest, and spinach. Stir until the spinach has wilted.

Step #9: Time to prepare your bowl. I recommend adding white rice to the bottom of a bowl, topping it with the salmon, and finally, the sauce. Enjoy!

Expert Tips

• Enhanced Flavor Rub: For a more intense flavor, let the salmon fillet sit with the rub on for at least 15 minutes before baking. This marinating time allows the spices to penetrate deeper into the fish.
• Allow the Sauce to Simmer: After incorporating the coconut milk, soy sauce, lime zest, and spinach, let the sauce simmer gently for a few extra minutes for a richer and more harmonious taste.

Frequently Asked Questions

Storage Info

To store Coconut Curry Salmon, place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2 months.

To reheat, thaw in the refrigerator if frozen, then warm in a skillet over medium heat until heated through, or microwave on medium power for 2-3 minutes.

More Delicious Curry Recipes You’ll Love

• Thai Red Curry
• Curry Chicken Salad
• Indonesian Curry Tofu Noodles
• Green Curry Sauce
• Creamy Cashew Chicken Curry
• Fall Vegetable Curry
• Pineapple Curry Chicken Skewers

What is Paneer Tikka?

Paneer Tikka is an Indian snack or appetizer that is made of skewers packed with Paneer cheese and veggies, all marinated in a tikka full of flavors and spices! If you have not had or even heard of this dish before, there are likely a couple of questions you might be asking. Like, what is Paneer? Or what is Tikka? Well, let’s break it down!

What is Paneer?

Paneer is a type of Indian cottage cheese. It is very different from any cheese you’re used to because it has the consistency and texture of tofu. This is why you are able to put it onto a skewer and bake it in the oven without it melting off like any other cheese would. Another thing to note is Paneer has a very mild flavoring. Because of this, chunks of paneer soak up the flavoring of any marinade or dish it is in, so it can be very versatile.

What does Tikka Mean?

Tikka features either meat or vegetarian alternatives, like Paneer, marinated in yogurt and spices. Traditionally, Tikka is grilled in a tandoor, which infuses its characteristic smoky flavor into the food. The marinade primarily uses thick yogurt, known as Hung Curd, and spices it with various ground spices. This is why you will also see Tikka used in other Indian dishes as well.

Reasons to Love Paneer Tikka

• This Paneer Cheese Tikka is a vegetarian version but still so hearty and satisfying that even the meat-lovers in my house ask for seconds.
• Grilling Paneer Cheese Tikka gives it that slightly smoky flavor that takes it to the next level—so good, it’s hard to stop at one skewer!
• With all the protein packed into Paneer Tikka, I feel great serving it as a wholesome, delicious meal that everyone loves.

Recipe Ingredients

• Garam Masala: It’s warm, slightly sweet, and adds that authentic Indian flavor.
• Garlic and Ginger: The combo of garlic and ginger is a must—they add a zesty kick that balances the richness of the yogurt and spices.
• Paprika: Paprika is my go-to for adding subtle warmth and that beautiful color. It’s not too spicy, just enough to enhance all the other flavors.

For a full list of ingredients and amounts, see the recipe card below.

Variations

• Herbs and Spice Twist: For a fresh twist, you can swap out the cilantro and mint for chopped fresh basil or parsley. If you like a bit of heat, try adding some crushed red pepper flakes, red chili powder, or a pinch of cayenne pepper to the marinade. To add warmth and depth, sprinkle in a bit of cardamom or cumin. Finish with a touch of kasuri methi (dried fenugreek leaves) for an extra layer of flavor.
• Tofu Tikka: If you’re looking for a dairy-free option, try swapping out the paneer for firm tofu. Tofu’s got a great texture that soaks up all those delicious spices just like paneer does.

Step #1: In a large bowl, combine all the sauce ingredients and mix well together. Set aside 3 tablespoons of sauce for serving.

Step #2: Next, add the paneer cubes, bell peppers, and onions to the bowl with the sauce and mix until everything is coated evenly.

Step #5: Assemble your skewers, alternating all of the ingredients. Continue until all skewers are made.

Step #7: Bake for 10 minutes, then broil for 1-2 minutes until the pieces look slightly charred.

Step #8: Remove from the oven, drizzle with the sauce you set aside, and enjoy!

Expert Tips

• Start Small and Taste as You Go: When playing around with herbs and spices, it’s always a good idea to start with just a little and taste as you go. You can always add more, but you can’t take it out! This way, you get the flavor just right without going overboard.
• Skewer Soaking Tip: If using wooden skewers, soak them in water for at least 30 minutes before assembling. This prevents the skewers from burning in the oven during the baking and broiling process.

FAQs

Storage Info

To store Paneer Tikka Cheese, place the cooled skewers in an airtight container and refrigerate for 2-3 days.

To reheat, use a microwave for 30 seconds to 1 minute until warmed through. I don’t recommend freezing this dish due to the marinade, as it may alter the texture and flavor when thawed.

Check out more of our Most Popular Indian Recipes

• Indian Red Lentil Dal
• Creamy Indian Vegetable Korma
• The Best Mango Lassi Recipe
• Indian Mulligatawny Soup
• Indian Chicken Korma

What is a Samosa?

A samosa is a popular snack or appetizer in many South Asian and Middle Eastern cuisines. It typically consists of a crispy pastry shell filled with a savory mixture of ingredients. The filling often includes ingredients like spiced potatoes, peas, lentils, ground meat (such as beef, chicken, or lamb), and a blend of aromatic spices.

Samosas are usually deep-fried or baked until they become golden and crispy on the outside. The samosa is made in different shapes, depending on the region, including triangular, cone, or half-moon shapes. Samosas are a popular entrée, appetizer, or snack in the local cuisines of South Asia, Western Asia, Southeast Asia, the Mediterranean, and Africa.

Reasons to Love Baked Beef Samosas

• The crispy pastry shell provides a satisfying crunch that’s hard to resist.
• I love that the spiced beef and vegetable filling for this beef samosa recipe offers an explosion of savory flavors.
• Beef Samosa is perfect for on-the-go munching, making it a convenient snack option.

Recipe Ingredients

• Sweet Yellow Onions: These onions add a sweet and mild flavor when finely chopped. They become soft and slightly caramelized when cooked.
• Ginger Root: Fresh ginger root provides a zesty, slightly spicy, and citrusy flavor.
• Spices (Cumin, Coriander, Turmeric, Chili Powder, Cinnamon, Cumin Seeds, Cardamom): This combination of spices adds a complex and aromatic blend of flavors. They contribute to the overall spiciness, warmth, and depth of the dish.

See the recipe card for full information on ingredients and quantities.

Variations

While this recipe is for beef samosas, you can switch out the ground beef for ground lamb, chicken, or turkey and instead make lamb samosas, chicken samosas or turkey samosas with this recipe.

MAKE TIME FOR THIS RECIPE

This beef samosa recipe takes a little time to make due to the time it takes to fill the pastry, but it is fun and gets done faster if you invite a family member or friend to help! The time to make this on the recipe card assumes you are doing it yourself. It takes about 2 minutes to fill each beef samosa and since this yields 25-30, the time to fill the samosas is about an hour.

Step #3: Cook for about 15 minutes until the potatoes are tender.

Step #4: Drain off the water and then mash the potatoes and peas together, then set them aside.

Step #6: Add the cumin seeds and bay leaf to the vegetable oil and brown for 60-90 seconds.

Step #7: Mix in the onions and ground beef into the large saucepan. Cook until the beef is browned and the onions are soft, about 5-10 minutes.

Step #9: Mix in the seasonings: cumin, coriander, turmeric, chili powder, ground cinnamon, ground cardamom, salt, and black pepper.

Step #10: Mix in the mashed potatoes and peas until evenly combined.

Step #11: Remove the saucepan from the heat and chill in the refrigerator for 30 minutes or until it has cooled enough to handle easily.

Step #12: Mix the cilantro and green chile peppers into the samosa filling mixture.

Step #1: Please view the photos and/or video in this post to see exactly how to easily fill these samosas.

Step #4: Brush the melted butter across the phyllo sheet.

Step #5: Taking hold of the long side of the phyllo sheet, fold one-third of the phyllo sheet over, then do the same with the other long side so that you have a long phyllo sheet with three layers.

Step #6: Take one end of the short side of the phyllo sheet and fold it over to form a triangle, where some of the folded phyllo sheet will be outside of the phyllo sheet underneath.

Step #7: Brush butter on the phyllo sheet above the triangle and fold it over one more time for another triangle, where the edges will align together. Please note that it helps to put your finger at the top of the previous triangle to get the fold where you want it. This creates the pocket for the filling.

Step #8: Pick up the phyllo sheet gently and open the pocket for the filling.

Step #9: Place approximately 2-3 tablespoons of the samosa filling into the pocket of each phyllo sheet.

Step #10: Fold the triangle three or four more times to complete the samosa and set it on the baking sheet.

Step #1: Place the samosas on a greased baking sheet and cook for 15-20 minutes until the corners are golden brown.

Step #1: Serve warm with Simple Mango Chutney, plain yogurt, and/or sour cream.

Expert Tip

When folding the samosas, make sure to seal the edges of the wrappers securely with a mixture of flour and water. This will prevent the filling from spilling out during baking, ensuring neatly wrapped and delicious samosas.

Frequently Asked Questions

Storage Info

To store these Baked Beef Samosas, allow them to cool completely before refrigerating them in an airtight container. You can store them in the refrigerator for up to 3-4 days, maintaining their flavor and texture.

If you want to extend their shelf life, you can freeze them for up to 2-3 months. Place the samosas in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag.

When reheating, place them in a preheated oven at 350°F(180°C) for about 15-20 minutes until they are heated through and crispy.

More Delicious Recipes That You Will Love

• Spanakopita – Greek Spinach Pie
• Rustic Thai Beef Soup
• Easy Bourbon Pecan Tart
• Southern Style Vegan Black Eyed Peas
• Beef Noodle Soup

Indian food has always been one of my favorites, but I love it even more because it’s so easy to make vegetarian or vegan. In fact, I have almost twenty vegetarian and vegan Indian recipes in the archives! When I’m looking for a plant-based way to get my daily protein, there are always plenty of Indian chickpea recipes I can whip up.

Reasons to Love This Vegan Tikka Masala

• Super tasty and richly spiced, but you only need one spice jar!
• Hearty and loaded with roasted cauliflower.
• Naturally gluten-free, so you’re safe to serve it at your next get-together or Vegetarian Indian Dinner Party.
• Dairy-free, egg-free, and nut-free.

Recipe Ingredients

• Chickpeas: It provides a hearty and protein-rich base for the dish.
• Garam Masala: Garam Masala is a blend of Indian spices that defines the unique flavor profile of the dish.
• Crushed Tomatoes: Form the base of the sauce, giving it a rich, tomato taste and texture.

See the recipe card for full information on ingredients and quantities.

Variations

If you don’t have garam masala, create a similar spice blend using equal parts of ground cumin powder, coriander powder, and cinnamon, with a pinch of cloves, nutmeg, and black pepper.

Step #2: Place the cauliflower in a medium mixing bowl and toss with 1 tablespoon melted coconut oil, ¼ teaspoon salt, and 2 teaspoons of garam masala.

Step #7: Now, ladle half of the sauce into a blender and puree until smooth and return the sauce to the pan or use my favorite kitchen gadget, this immersion blender and puree about half the sauce. Fold in the drained and rinsed chickpeas and roasted cauliflower. Taste and add salt as needed.

Step #8: Add the coconut milk and simmer for another 5 minutes to infuse the flavors.

Step #9: Garnish with the remaining cilantro leaves.

Step #10: Serve over a bed of cooked basmati rice.

Expert Tips

• Quality of Garam Masala: Make sure that your Garam Masala spices are of good quality and fresh. The quality and freshness of this spice make a big difference in this dish.
• Simmering Technique: After the mixture starts to boil, turn down the heat and just simmer so the flavors will mix well.
• Use Vegetable Broth: Use vegetable broth instead of water to add more depth and richness to the sauce. The broth infuses the Chickpea Tikka Masala with additional layers of flavor.

Frequently Asked Questions

Storage Info

Store Chickpea Tikka Masala in the fridge in an airtight container for up to 5 days. To freeze, place it in airtight containers for up to 3 months.

To reheat, thaw overnight in the refrigerator if frozen, then warm it on the stove over medium heat, stirring occasionally. You can also reheat it in the microwave, using a microwave-safe dish, for a few minutes.

More Delicious Tikka Masala and Indian Recipes

• Paneer Tikka
• Chicken Tikka Masala
• Indian Chicken Korma
• Indian Red Lentil Dal
• Bombay Potatoes

As I mentioned in the winter vegetable ramen post, I went through a bit of an Asian and Indian food kick prior to leaving for my big trip this year. I am a complete freak for variety, and it pained me to think that there was the slightest possibility that I might have a hard time finding Indian food during my trip.

After I shared my version of Tasty Bite Madras Lentils, I decided that it was time to tackle the Jaipur Vegetables. Now, there were a few things listed in the Tasty Bite ingredients that made me shrug my shoulders (watermelon seeds?). I made my own version, and while it doesn’t taste exactly the same, I prefer it to the pouches, and I think you will, too.

What is Jaipur Vegetables

“Jaipur Vegetables” celebrates the historic Pink City of Jaipur in Rajasthan, North India. This dish, not tied to a specific traditional recipe, combines a colorful vegetable medley with spices like turmeric, cumin, and coriander.

The inclusion of cashew nuts and coconut cream adds creaminess, embodying the luxurious vegetarian fare of the region. The name reflects its origin. It also showcases Jaipur’s culinary tradition of flavorful and hearty vegetarian dishes.

Tasty Bite Jaipur Vegetables vs. My Copycat Jaipur Vegetables

Tasty Bite is a convenient, ready-to-eat option for those craving the delicious flavors of Indian curries, sauces, and stews without the time commitment. Simply tear pouch, pour contents into a dish, and microwave for a quick meal – no preservatives and no artificial colors. Ideal for busy lifestyles, this packet offers a blend of spices and vegetables in a rich sauce.

But to those who love cooking and prefer homemade meals, my version will allow you to control the ingredients, by selecting fresh vegetables and blending your own spices. While it requires more effort than tearing open a packet, the satisfaction of a homemade meal can make it all worthwhile.

Reasons to Love These Jaipur Vegetables

• The mix of spices and fresh vegetables creates a taste that’s both rich and satisfying.
• Packed with vitamins, minerals, and fiber, this dish is a guilt-free pleasure.
• Jaipur Vegetables is a versatile meal choice. You can enjoy it as a satisfying lunch, a hearty dinner experience, or serve it as a side dish at a special dinner occasion.

Recipe Ingredients

• Raw Cashews: The cashews create a rich, creamy base for the sauce, adding a mild, nutty flavor.
• Ginger Root: Adds a sharp, peppery warmth and provides a distinct zing.
• Ground Turmeric: Imparts a vibrant golden color and a bitter, earthy taste.

See the recipe card for full information on ingredients and quantities.

Variations

• Coconut Oil Variation: For cooking, sunflower oil or olive oil can replace coconut oil, providing a neutral or slightly fruity flavor to the sautéed vegetables.
• Cream Variation: For a twist on Jaipur Vegetables, consider using Greek yogurt as an alternative to coconut cream, adding richness and a hint of tang.
• Creamy Jaipur Vegetables: For a delightful twist on the classic recipe, consider incorporating creamy paneer cheese or pasteurized milk curd into your Copycat Jaipur Vegetables. Adding chunks of creamy paneer cheese or milk curds introduces a soft, mild, and luxurious texture that melts in your mouth.

Step #5: Stir in the coconut cream and simmer for another 3 to 5 minutes, until the dish has thickened to your liking. Taste and add salt and pepper as needed. Garnish with cilantro and reserved cashews. Serve hot, with basmati rice, naan bread, or flatbread.

Expert Tip

If you’re looking for a smoother sauce, soak the raw cashews in hot water for at least 30 minutes before blending. This will make them softer and easier to process into a creamy paste.

Frequently Asked Questions

Storage Info

Store the unused portion of Jaipur Vegetables in an airtight container in the refrigerator, where it will stay good for up to 4 days. To freeze it, you can store it in your freezer for up to 3 months.

Thaw overnight in the refrigerator before reheating. To reheat on the stovetop, warm it gently in a pan over medium heat, adding a little water or coconut milk to adjust the consistency if needed. Alternatively, you can microwave it in a suitable container.

More Cashew Recipes That You’ll Love

• Roasted Curry Cashews
• Thai Cashew Chicken
• Cashew Chicken Curry
• Vegetarian Potato Paprikash