Indian Recipes

Ingredients:

1 cup rice (basmati)
1/2 cup green peas
1/2 cup sliced mushrooms
1 small onion diced
2 tbsp vegetable Oil
1 tbsp VE curry dip

Instructions:

1. Sauté onions in oil
2. Add peas and mushrooms, cook for 5 min
3. Add curry dip stir well
4. Add rice and toss until well mixed

Ingredients:

2 tbsp (30ml) vegetable oil
1 large onion, peeled, cut in half then sliced
2 cloves garlic, crushed
2 tbsp (30ml) VE madras curry
2/3 cup (160ml) coconut milk
(Or 2/3 cup (160ml) milk heated with tbsp (30ml) coconut)
2 tbsp tomato puree
1/2 lb (250g) fresh or frozen peeled shrimp
1tsp (5ml) VE Garam Masala
VE sea salt to taste

Instructions:

1. Heat oil in pan over medium high heat.
2. Add onions and garlic and cook until onion is soft
3. Add VE madras Curry and cook 2 minutes, stirring constantly.
4. Add tomato puree, coconut milk and shrimp.
5. Sauté gently for 10 minutes.
6. If including spinach add the same as the shrimp

Ingredients:

2 tbsp (30ml) vegetable oil
1 large onion, peeled, cut in half then sliced
2 cloves garlic, crushed
2 tbsp (30ml) VE madras curry
2/3 cup (160ml) coconut milk
(Or 2/3 cup (160ml) milk heated with tbsp (30ml) coconut)
2 tbsp tomato puree
1/2 lb (250g) fresh or frozen peeled shrimp
1tsp (5ml) VE Garam Masala
VE sea salt to taste

Instructions:

1. Heat oil in pan over medium high heat
2. Add onions and garlic and cook until onion is soft
3. Add VE madras Curry and cook 2 minutes, stirring constantly
4. Add tomato puree, coconut milk and shrimp
5. Sauté gently for 10 minutes
6. If including spinach add the same as the shrimp

Ingredients:

2-19 oz (540ml) cans lentils, drained and rinsed
2 tbsp (30ml) olive oil
4 medium onions, sliced
1 clove garlic, crushed
1 tsp (5ml) ground VE cumin
1 tsp (5ml) ground VE coriander
1 tsp (5ml) VE cinnamon
1 tsp (5ml) turmeric
2 VE cardamom seeds
3 cloves
2 carrots thinly slices
1-28 oz (796ml) diced tomatoes
1 tsp (5ml) VE Sea salt

Instructions:

1. Heat olive oil in a large saucepan over medium high heat.
2. Saute onions and garlic with VE cumin, VE coriander and VE cinnamon. Cook until onions are softened
3. Add tomatoes, turmeric and carrots. Place VE cardamom seeds and cloves and cover with lentil mix.
4. Simmer for 20 min and serve.

Ingredients:

2 chicken breasts
1/2 cup yogurt
2 tbsp lemon juice
1 tbsp VE tandoori spice
1 tbsp garam masala

Instructions:

1. Mix spices with yogurt and lemon juice.
2. Pour over chicken and rub well
3. Marinate for at least an hour or more
4. Marinate for at least an hour or more
5. Cook on grill, barbeque (or oven at 400f)