Plant-based recipes inspired by Indian cooking, from fragrant curries to satisfying staples.
Curry-spiced tofu and sweet roasted carrots and onions sit over brown rice, with a gingery lime-tahini sauce to wake up every bite. Fresh turmeric adds an earthy golden note, while cilantro and lime keep the finish lively.
Tender potatoes and green peas settle into a tomato masala warmed with cumin, coriander and garam masala. Finish with cilantro and a little lemon, then bring warm flatbread to the table.
Rice and urad dal ferment into a gently tangy batter that spreads into thin, golden dosas. Serve them straight from the pan, when their crisp edges and tender middle are at their best.
Roasted tomatoes, cashew butter and coconut milk make a warmly spiced curry with chickpeas, carrots, green beans and spinach, finished with lemon.
Tender potato-and-tofu kofta hold sweet onion, raisin and cashew centers beneath their golden outsides. A silky tomato-cashew sauce brings warm spice to every spoonful, with careful shaping, air-frying and serving tips to help you bring the components together beautifully at the table.