Indian Made Meatless

Chickpeas, tofu, curry, oh my! One of the easiest cuisines to make meatless yet still feel full and satisfied has got to be Indian. A big bowl of curry is full of exotic flavors and spices to keep things interesting, while hearty vegetables and protein-packed chickpeas are sure to give you that Meatless Monday energy that you’re craving. Here are some of our top meatless Indian recipes, plus a brand new recipe from our April issue, on newsstands tomorrow!

 

Tofu Coconut Curry

 

Indian Chana Masala with Roti

 

Winter Vegetable Curry in a Hurry

 

Start with our brand new recipe for Silky Tomato Soup and transform it into

Curried Chickpea Soup with the following ingredients:

 

In a medium skillet, heat 1 tbsp. EVOO over medium-high. Add 1 chopped onion, one 15-oz. can chickpeas (drained and rinsed) and 1 tbsp. mild curry powder; cook until onion is tender, about 5 minutes. Add to soup. Top with chopped cilantro leaves and toasted fennel seed.

 
 

Related Links

Asian Made Meatless

Mexican Made Meatless

Italian Made Meatless

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