Heavenly Vegan Dals & Curries: Exciting New Dishes From an Indian Girl's Kitchen Abroad

by Rakhee Yadav

Overview

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.

Product Details

ISBN-13:	9781624147296
Publisher:	Page Street Publishing
Publication date:	04/30/2019
Pages:	192
Sales rank:	758,274
Product dimensions:	7.90(w) x 9.00(h) x 0.60(d)

About the Author

Rakhee Yadav is the creator of boxofspice. Her recipes have been featured in The Kitchn, Feedfeed, Thrive magazine and Good Housekeeping India. She lives in Rotterdam, The Netherlands.

Table of Contents

Introduction 6

Quick & Easy: Meatless Wonders 9

Roasted Vegetables & Marrowfat Peas in Korma Spices with Sriracha Mint Chutney 10

Masoor Peanut Sauce Dai 13

Urad Sarson Dal 14

Raw Mango Qumoa Toor Dal 17

Cilantro Chutney Pesto & Spinach Vaal Dal 18

Garam Masala Brussels Sprouts & Navy Bean Curry with Applesauce 21

Spicy Green Peas, Potato & Bell Pepper Curry 22

Charted Poppy Seed Carrots & Cauliflower Florets with Coconut Lentil Rice & Poppy Seed Vinaigrette 25

Tangy Tomato & Fig Curry 27

Masoot Dal with Spicy Shallots Tempering & Sugar Snap Peas 31

Sweet Chili Coconut Pineapple Curry 32

Ginger Turmeric Chickpeas with Roasted Cherry Tomatoes 35

Braised Fennel Curry in Pickling Spices with Blistered Chili Peppers 36

Rhubarb & Raspberry Curry with Roasted Cauliflower 39

Chinese Cabbage Curry with Parsnips & Raisins 42

Green Bean Curry 45

Lemongrass Turnip Chana Dal with Roasted Romanesco 46

Asafetida Potatoes & Carrot Curry with Brown Lentils & Bok Choy 49

Tamarind Potato Curry with Sesame Seeds 50

Sambhar Spiced Okra 53

Green Apple Curry with Stir-Fry Vegetables 54

Toor Dal Carrot Turmeric Soup 57

Kale Spinach Moong Dal 58

Spicy Coconut Plantain Soy Bean Curry 61

Green Pea & Chilka Moong Dal Soup 62

Miso Turmeric Flageolet Curry with Grilled Bok Choy 65

Urad Dal & Broccolini Stir-Fry with Cashew Sauce 66

Apricot Broccoli Curry 69

Red Curry Masoor Dal 70

Enticing: Vegan Power Bowls 73

Turmeric Bulgur Lentils with Green Pea Potatoes, Grilled Asparagus & Tahini Vinaigrette 74

Spinach Curry with Dal Dumplings 77

Chickpea Dal Stew with Jaggery & Harissa Vegetables 80

Dal Minestrone 83

Nine Lentils Dal with Dukkah Asparagus 84

Vaal Dal with Kachumbar Salad, Poppy Seed Artichokes & Chimichrri Sauce 87

Dried Green Peas, Potato & Pepper Curry with Ginger Cauliflower 90

Split Green Peas with Vegetable Chips & Pineapple Chutney 93

Spicy Sweet Potato Curry with Zucchini Fries 95

Okra Tomato Curry with Thyme Potato Wedges 99

Asparagus & Green Peas Cardamom Curry with Garlicky Carrots & Sugar Snap Peas 100

Green Apple & Potato Curry with Crunchy Green Beans 103

Broad Bean Curry with Potato & Red Pepper Fry 104

Black Chickpea Curry with Madras Curry Cauliflower & Daikon Radish 107

Spinach Curry with Date Syrup Sesame Tofu & Ginger Green Beans 109

Navy Bean Stew with Grilled Papaya 113

Nice & Slow: Plant-Based Delights 115

Raw Turmeric & Cauliflower Curry 116

Spicy Adzuki Bean-Stuffed Eggplant Boats with Pomegranate Coconut Raita 119

No Butter Dal Makhani 120

Fire-Roasted Eggplant Two-Lentil Dal 123

Coconut Chickpea Curry with Broccoli & Bell Pepper 124

Baked Sweet Potato Stuffed with Chana Masala Lentils & Cashew Cream 127

Tomato & Smashed Potato Curry with Spinach Pesto 128

Peanut, Cauliflower & Potato Curry 131

Sprouted Moth Beans with Roasted Beets & Beet-Infused Coconut Yogurt 132

Peanut & Eggplant Curry 135

Rajma Chili Curry 136

Lobia Curry with Endive & Tofu 139

Ratatouille Curry with Zucchini Tofu Koftas 140

Masala Chickpea Curry with Purslane 143

Naan Tacos with Green Pea Amaranth Falafels & Spicy Avocado Chutney 145

Masoor Dal with Bitter Gourd Chips 149

Arbi & Snake Beans Curry 150

Urad Dal Risotto with Caramelized Fennel 153

Wholesome: Snacking 155

Lentil Hummus 3 Ways 156

Split Green Pea Pizza with Walnut Mint Chutney 159

Masala Chickpea Salad with Radicchio & Oranges 162

Tikka Masala Cauliflower Bites with Roasted Tomato Chutney 163

Crunchy Lentils 166

Moong Dal Chive Chilas 169

Black Bean & Potato Curry Stuffed in Bread Pakodas 170

Pav Bhaji Burgers with Spicy Mango Chutney 173

Haakh Leaf Lentil Wraps with Sriracha Tahini Sauce 176

Shawarma Sweet Potato & Celcriac Fries with Urad Dal Fritters, Curry Peanut Sauce & Parsley Chutney 179

Pearl Tapioca & Rajma Bean Cutlet with Pomegranate Mint Chutney 180

Sprouted Moong Dal Bhelpuri with Mango 182

Acknowledgments 186

About the Author 187

Index 188

Editorial Reviews

03/18/2019

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. (Apr.)

Publishers Weekly

No other author has captured curries and dal in such a beautiful way before. This is the only plant-based curry book you will ever need.” —Nina Olsson, bestselling author of Bowls of Goodness

“As lovers of Indian food we’re absolutely amazed by Rakhee’s recipes. Besides the delicious recipes, the beautiful photography makes us want to cook each and every thing from this book.”—Susann Probst and Yannic Schon, cookbook authors and creators of Krautkopf

“This treasure trove of vibrant, fresh and abundant curries will inspire many family meals!”—Sneh Roy, author of Tasty Express and creator of Cook Republic

“Leave it to Rakhee to combine international flavors in new and interesting ways, creating a fusion cuisine that’s as beautiful and unique as she is.”—Adam Merrin and Ryan Alvarez, cookbook authors and creators of Husbands That Cook

“Rakhee's book is just overflowing with mouthwatering dishes. You’ll never go back to Indian take-out again!”—Rita Serano, bestselling author of Vegan in 7 and Vegan for Good

“Rakhee has brought the robust flavors of India to life in such a fun, alternative way through this beautiful book.”—Kankana Saxena, author of Taste of Eastern India and creator of Playful Cooking

“Rakhee’s work is simply inviting; you can smell the dal and curry just by looking at her photos. You wish you could sit down at her dinner table.”—Suus and Johann Slee, authors and creators of Food Bandits

“I couldn’t be more excited about Rakhee’s debut cookbook. Her recipes never fail to inspire. Heavenly Vegan Dals & Curries is a true celebration of vibrant plant-based eating.”—Niki, raw chef and recipe developer for PLANTLAB Culinary School

“These beautifully written and photographed recipes each tell a special story and suck you into Rakhee’s magical world.”—Bettina Campolucci Bordi, author of Happy Food and freelance chef for Bettina´s Kitchen

“Heavenly Vegan Dals & Curries is full of plant-based inspiration that oozes love and nourishment. I congratulate Rakhee on her latest endeavor and look forward to welcoming her recipes into my dinner repertoire.”—Taline Gabrielian, author and creator of the plant-based app Hippie Lane

“Rakhee’s recipes and the flavorful visuals that accompany them show the passion and love she puts into every morsel she cooks for the hungry soul. I am so happy to see her find her path.”—Tarun Khiwal, India’s leading fashion photographer

“Rakhee is an amazingly talented person and the amount of effort and creativity she adds to her work is just incredible.”—Priyanka Chaudhry Raina, social entrepreneur, co-founder of Gracia Raina Foundation

From the Publisher