It is easy. Oh yes. These are the kinds of recipes, like my mushroom spinach curry that I had shared earlier, that make life bearable when time is not on my side. And the few simple spices you will need are likely already in your pantry, even if you only occasionally make Indian food. Remove the koftas to a baking sheet or colander lined with paper napkins and proceed with making the curry in the same pan. If there is more oil in the pan than you'd prefer, throw most of it out--you just need a small amount to fry the onions for the curry.

Here's the recipe for the vegan Mango Curry, and trust me, it's fabulous. Better still, it comes together in no more than 20 minutes which, in my book, makes it an all-round winner. Serve it up with some bitter gourd subzi and rice for a delightful dance of flavors. Looking for curry recipes? tablespoon fresh lemon juice (or fresh lime juice). This adds a nice tang and balances out the flavors. Cook the lentils until they are very, very soft. The lentils should blend into a creamy consistency when you whisk them. This gives a creamy consistency to the dish. The vindaloo I have for you today is a classic Goan Christian dish, and it is arguably one of the state's best known foods. But this is, of course, a vegan version, although it is no less tasty. What is a vindaloo Also, unlike dry beans that need to be cooked until tender, fresh edamame beans can be allowed to retain their toothsome character in a curry, adding a rather pleasing pop of texture to the dish. This makes it, in my experience, kid-friendly. Or at least Jay-friendly. 😉Vegan Vegetable Vindaloo is my meatless take on a spicy pork dish created in Goa, India, at a time when the state was colonized by the Portuguese. Chunky veggies like mushrooms, cauliflower, potatoes and onions are drowned in a flavorful sauce of spices and an ingredient unusual to most Indian, but not Goan, cuisine: vinegar. Open a can of beans or lentils and add it to this recipe for a protein hit. Or add cubed, air-fried tofu. Use yellow lentils, or toor dal. These work best in traditional Indian lentil recipes because they have a neutral flavor and a texture that becomes soft and creamy when cooked. As a result you get a smooth consistency where the water and lentils do not separate after cooking. Split pigeon peas or toor dal (arhar dal/thuvaram paruppu). This is the lentil most commonly used in Indian kitchens and it gives an authentic taste and texture to the dish.

In the context of Indian food, "mince" or "keema" refers, usually, to mutton or goat meat that's been ground. Before a politically motivated ban on beef was imposed on most Indian states, it also included ground beef. Throughout my school years we had several History classes, we're very pride of our history, despite all the "dark aspects" of it, and I remember very well when my History teacher told us about the Route of Spices, it's how the Portuguese people called the way/path (by sea)that the sailors did to get in to Goa and how they exchanged their merchandise by India merchandise and spices.

More Curry recipes

This Easy Veg Curry has been a long-time favorite not just in my home but in the homes of so many readers. It truly is one of those dishes that makes one feel good from the inside out yet takes very little work, apart from some chopping. Learn how to make a simple but spectacular basic Indian dal recipe with under 10 ingredients. This creamy dal makes a delicious weeknight meal with rice or roti, and it is loaded with heart-healthy plant protein, fiber and vitamins.