This is a very flavorful recipe from North India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipe is much quicker to make if you use precooked canned beans, but I like to think that the authentic flavor comes from doing it the hard way!
This is a simple quick and easy recipe and is very flexible, adjust ingredients to your taste or try adding fennel or bell peppers, even hot peppers to spice it up a bit! It's excellent with fried fish.
Warming Indian spices kick up cabbage a few notches for a quick, easy, and healthy side dish. I like to serve this with garlic naan bread, placing a bit of cabbage between the naan, to make a sandwich.
A sweet yet mildly spicy Caribbean rendition of an old vegetable staple makes what sometimes is a bitter-tasting veggie, liked by few, into an exciting side dish. After snowblowing a traditional Michigan winter evening, Charlie yearned for the island taste. He blended this up and it was requested again three nights in a row.
This is a great way to serve your delicious main dish protein. The large-size Israeli pearl couscous is perfect for soaking up sauce and has enough flavor to enhance any protein. Serve under fish, chicken, beef, or vegetarian proteins.
This recipe can be eaten as a main or side dish. The key to developing the flavor (and not missing the meat) is caramelizing and developing deep browning of the onions and carrots. In the Caribbean, cooks call this 'burning' the onions.
This is a really easy recipe using frozen okra. Being a full-time employee and a mom of a toddler, I always look for easy and healthy recipes. This one has an Indian flavor to it. It's so easy to put together, and it turns out very well. When you roast the okra, you'll notice the slime goes away. That's what I really like about this recipe. You don't have to monitor it. Just put it in the oven, and it's done.
Tasty fried curried potato cubes make a wonderful accompaniment to many Indian curry dishes. I don't know that this recipe is authentic in any way, I came up with it making use of what I had around. It turned out great and I got sent to the kitchen to make more. Serve with tamarind chutney for dipping.
A delicious, simple dish of roasted curried cauliflower and onion with the flavors of India. It is quite flavorful so I recommend serving it with a milder main dish, with some plain yogurt on the side and chapatis (Indian flat bread).
If you want an Indian twist on the classic root vegetable bake, then this is a scrumptious alternative. I found that leaving it overnight to cool and then slow cooking it the next day blended the flavors beautifully.
A variety of veggies make this interesting side dish versatile. I like to serve chicken in an apple, onion, and curry sauce over the top and sprinkle it with flaked coconut. Can also be made with quinoa, just adjust cooking time.
I created this dish because my boyfriend is from South Africa and always wants curry, so I took some of his favorite ingredients and I Americanized it, but he loves it so I thought I would share. It's warm and comforting on cold nights and reheats well.
Whether I'm in a hurry, having company, or just overjoyed that it's 'zucchini season,' this is our all-time favorite roasted vegetables side dish. Toss some meat on the grill and you have minimal dishes and a complete meal! It only takes 15 minutes to prepare and the exotic aroma of the curry will have your mouth watering before the dish ever hits the table!