Rinse lentils and drain. Heat oil in a large pan, cook onion and garlic, stirring until onion is soft. Add seeds and tumeric, cook, stirring, until seeds start to pop. Add undrained tomatoes, stock, ...

Spring has sprung, and with it the feeling of fresh starts and renewed energy. March is a lovely time of the year as we transition from cold, dark nights to brighter, sunnier evenings, giving us more ...

Savor a taste of India with this vegetarian lentil curry. Cashew nuts add flavor and a crunchy texture. Baby kale is just wilted in the curry sauce. Baby kale has a milder flavor, is more tender and ...

Note: The more colorful the root vegetables — a pink turnip, yellow carrot, parsnip and golden and red beets, for example — the more beautiful the resulting dish. 1 1/2 cups black lentils, rinsed 2 ...

You’ll need: 1 tsp grated ginger; 2 tsp Durban masala; 2 tsp garlic flakes; 2 tsp salt; 3 large onions quartered and sliced; ¼ cup canola oil/ coconut oil or ghee; 2 cinnamon sticks, 1 tsp mustard ...

Red lentils and cauliflower make for a delicious and nutritious combination that can be used in a variety of dishes ...

This creamy curry is surprisingly easy to make. Image credit: Granny Mouse Country House & Spa If you are a fan of vegetarian curry, you’ll love this recipe, compliments of Granny Mouse Country House ...

A three-spice seasoning of mustard seeds, turmeric, and asafetida forms the aromatic foundation of everyday Maharashtrian ...