Indian Spiced Burgers

Our little Monday night burger night needed a little kick in the pants. We’ve been doing whatever fake meats our local market has on hand (our favorites so far have been the Beyond Burgers and the Quorn Southern Fried “chicken” patties)j, and it’s been going really well. This week they happened to be out of good (non-lentil, non-bean) options, so I went for something a little different.

It was a big hit with me; with DH, not so much. He’s much more of a traditionalist when it comes to “staple” kid-friendly foods and has to be in the right mood for anything too far off the beaten path.

gluten-free, paleo

Indian Spiced Burgers

500g ground beef

1 Tbsp. ginger garlic paste (I used prepared)

3/4 small bunch cilantro

2 small green chilis

2 tsp. ground coriander

1 Tbsp. ground cumin

1 Tbsp. curry powder (your favorite mix)

Juice & zest of 1 lime

1 tsp. red chili powder (I used cayenne)

Mince your cilantro and chili. Add with the rest of the ingredients into a large bowl with a generous amount of salt and pepper. Mix until combined well, but not gluey.

Divvy into 4 burger patties and fry until your desired done ness has been reached.

I served mine with Kewpie mayonnaise and a generous dollop of Bombay Sandwich Chutney on a soft bun. DH added cheese to his.

Serves 4

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Dilled Curry Potatoes

This sounds like a weird combination, but it works really well. Bonus: this side dish makes a great little flavor punch for pretty much any main component. I served mine with next week’s Indian Spiced Burgers the first night and leftovers with plain chicken in the next day’s lunch and both were flavorful and delicious.

gluten-free, paleo, vegetarian, vegan

Dilled Curry Potatoes

500g baby potatoes

Neutral oil

1 Tbsp. curry powder (your favorite mix will do, and some fresh curry leaves would also be great here)

1 small green chili pepper

1 Tbsp. ground turmeric

1 tsp. red chili powder (I used cayenne)

4 – 5 cloves fresh garlic (3 Tbsp. when minced)

2 Tbsp. fresh dill (or more if you have more – I would have actually liked a little extra)

Salt & pepper

Fill your largest high-sided sauté pan with water to 3/4 of the way up the sides, nestle the potatoes in, add a bunch of salt and bring to a shallow boil for 10 minutes or until soft. Drain carefully and cut into halves.

While the potatoes are cooking: mince the garlic, chop the chili pepper, assemble the dried spices, and chop the dill. Set the dill aside.

Add enough oil to your pan to cover the bottom, and heat over high/medium-high until the oil starts to shimmer. Add the potatoes, liberally salt and pepper, and give a good stir for a couple minutes until they start to color.

Add the spices and garlic and stir-fry until the potatoes are as browned as you want them to be and the garlic goes nice and crispy.

Transfer to a large bowl and toss with the dill to complete.

Serves 3 – 4

Indian Eggy Wrap

This recipe was inspired by the power of Instagram and has straight up become an obsession. This is half of what I’ve eaten in the last week, and I’m super bummed that I’m now out of wraps. I may just have to go to the store this afternoon for a resupply.

My version of this recipe is a blend of a Kolkata Egg Wrap posted by @playfulcooking and a good excuse to grab some of the ingredients for a Mumbai Street Sandwich posted one many forms by @saffrontrail. (Sidebar: if you love Indian food and beautiful photography, follow these ladies. They make some really inspiring dishes).

I took the eggy wrap constrict from one and just happened to run across a jar of Bombay Sandwich Sauce (a spicy mint chutney) in my local grocery, and bam. This lovely concoction that I currently can’t get enough of.

(lacto ovo) vegetarian

Indian Eggy Wrap

1 Chapati or paratha (fresh would obvs be best, but I happened to run across a whole wheat Chapati by Mission, and it wasn’t half bad) per sandwich

1-2 eggs per sandwich

A few thin slices cucumber per sandwich

A few thin strands of scallion per sandwich

2 tsp. – 1 Tbsp. Bombay Sandwich Sauce or mint chutney per sandwich

Salt & pepper

1 tsp. butter

Heat a small pan (roughly the same size as your bread) over medium heat. Add the butter and melt.

While the butter is melting, scramble the egg(s). If you are making more than 1 sandwich, make each batch separately.

Pour the egg into the pan, swirling to the edges to form a thin pancake. Season with salt and pepper and cook until solid on the bottom and still wet on top.

Nestle the chapati on top of the egg, pushing gently down to glue together.

While the egg fully cooks, slice the cucumber as thin as possible.

When the chapati starts puffing up a bit in the center, it’s time to flip. Flip carefully.

Back to finishing the cucumber and slicing the scallion thinly (I like mine lengthwise, but this is kind of a pain. You do you.).

Add a few cucumber strips and scallions down just to the side of the middle of the pancake. Drizzle your desired amount of sauce. Fold one side over to form a quesadilla-looking sandwich. Smash down with your spatula so it stays closed. Let cook another minute or so if the flipped side of the chapati doesn’t look burnt.

Best enjoyed wrapped in a paper towel to catch the sauce that will inevitably shoot out the end.

Serves 1

Curried Cabbage with Eggs

I was not sure this dish was going to turn out how I’d planned it to. I’m still on a Sri Lankan / curry kick, wanted to make some noodly cabbage, and thought I remembered seeing eggs with cabbage somewhere on the Internets or on a menu. Maybe. I’m glad I took a chance. This turned out fabulous.

Gluten-free, paleo, keto, vegetarian

Curried Cabbage with Eggs

1/2 small head cabbage (about 3 cups when cut into thin ribbons)
1 Tbsp. ginger garlic paste
1/2 red onion (about 1/2 cup diced)
1 Tbsp. madras curry
Pinch turmeric
1/2 tsp. chili flakes
2 – 3 Tbsp. fat of choice (I used ghee)
Juice of 1/2 lime

Cut your cabbage into ribbons and dice the onion.

Heat 2 Tbsp. fat in a large pan over medium. Add the cabbage, salt, and sautee until slightly browned – about 5 – 7 minutes.

When the cabbage is browned, push to the side and add the remaining Tablespoon fat, onion, curry powder, ginger garlic paste, turmeric and a bit more salt. Stir together and let go 1 – 2 minutes.

Stir into the cabbage and cook an additional 4 or 5 minutes or until the onions are soft and the cabbage is to your liking.

Take off the heat, sprinkle with the chili and stir. Toss with a couple cranks salt and the lime juice.

Place in a bowl and set aside while you make your eggs.

For The Eggs

2 eggs
1 Tbsp. fat of choice (I used ghee)
1 tsp. ginger garlic paste
1/2 tsp. yellow mustard seeds
1/2 tsp. turmeric
1 tsp. madras curry

Put the pan over medium-low heat. Add the fat, ginger garlic paste, mustard seeds, turmeric and curry and cook 1 – 2 minutes or until bloomed (fragrant).

Break the eggs into the pan and softly scramble until almost dry. Cut the heat.

Add on top of the cabbage and serve.

Makes 1 dinner sized serving or can stretch for 2 for lunch

Sri Lankan Style Curried Eggplant

Mmmmm. I don’t know that this turned out *quite* right, but it was freaking delicious nonetheless. To make a well-rounded meal, add some rotisserie chicken to your bowl and top with this goodness.

gluten-free, keto, paleo, vegetarian, vegan

Sri Lankan Style Curried Eggplant

1 lb. eggplant
1/2 c. oil (I used coconut because that is what I had)
1 Tbsp. ginger garlic paste
1 red chili
1 small red onion
1 tsp. turmeric
1/2 tsp. chili powder
1 Tbsp. madras curry powder
2 Tbsp. apple cider vinegar
1/2 tsp. honey or sugar-free sweetener
1 tsp. yellow mustard seeds
Salt

Heat the oil in a large pan over medium-high. While the oil is heating, cut the eggplant into 1-inch strips; dice the chili and onion. When the oil is hot, add the eggplant in a single layer with plenty of room (you may need to do this in 2 – 3 batches) and fry until browned on all sides. Remove from the oil to a plate covered with paper towels and sprinkle with salt.

When all the eggplant is browned to your liking, drain all but a Tablespoon of oil from the pan. Add the onion and chili and cook until softened.

While the onion and chili is working, make a paste out of the ginger garlic paste, mustard seeds, turmeric, chili powder, curry powder, vinegar, and honey. Add to the pan when the onion and chili are soft. Cook 3 – 4 minutes, stirring continually, to mix.

Add the eggplant and let cook an additional 2 – 3 minutes. Taste for seasoning and add salt if needed.

Serves 2 – 3 as a side 

Indian Spice Salad with Chili Tamarind Sauce

This dish is based on a nacho recipe – while it doesn’t end up being nachos, it does end up being tasty and healthy. And bonus: it’s Whole30-compliant.

Gluten-free, paleo, Whole30. 

 

Indian Spice Salad with Chili Tamarind Sauce

Based on Indian Nachos from Tasting Table

Salad

1 lb. baby potatoes
1 cucumber
1/4 onion
2c. broccoli slaw
1 small carrot
1 thumb fresh ginger
1/4 golden beet
1 bunch snap peas
Pomegranate molasses

Chili Tamarind Sauce

1 can full fat coconut milk, put in the fridge so the cream rises to the top
1 lemon
2 tsp. chili powder
1.5 tsp. tamarind concentrate

Indian Spiced Chicken

1 chicken thigh per person
Chana masala
Kosher salt
Ghee

First, put the potatoes on. Rinse and toss into a pot with a few big sprinkles salt. Boil 10 minutes. Drain when ready.

Then make the sauce: combine about a 1/4 of a cup of coconut milk fat with the juice of half a lemon, a couple pinches Kosher salt, the chili powder and tamarind. Whisk or blend to combine and stash in the fridge while making the rest of dinner.

Move to the salad: de-tipping and chopping the snap peas, dicing the carrot, de-seeding and dicing the cucumber, dicing the beet, mincing the ginger, and dicing the onion. Toss with the juice of half a lemon and a couple big pinches Kosher salt + the broccoli slaw. Add the potatoes when done cooking and toss.

Dust the chicken with chana masala spice and sprinkle with Kosher salt. Sauté over medium high in a Tablespoon or so of ghee.

When the chicken is done and rested, chop and add to the salad. Drizzle with pomegranate molasses and the chili tamarind sauce.

Serves 4 – 6

 

Paleo Slow Cooker Butter Poultry

This is a paleo-fied version of one of my DH and my favorite Indian takeout treats. This version uses everyone’s favorite weeknight dinner helper to make an almost hands-free dish that can be ready when you are.

Gluten-free, paleo, Whole30 if you source your coconut milk and tomato paste well

Paleo Slow Cooker Butter Poultry
Based on Slow Cooker Butter Chicken Sliders by Kiwi & Bean

1 lb. poultry – I used boneless, skinless turkey breast
2.5 Tbsp. FOC (fat of choice)
1 large onion
4 cloves garlic
1/5 – 2 inches fresh ginger
1 Tbsp. garam masala
1 Tbsp. ground cumin
2 tsp. ground turmeric
Spice – I used a slight dust of ghost chili powder, the recipe calls for 1/2 – 1 tsp. cayenne
15 ounce can coconut milk – I used light, because that’s what was on hand
4-5 ounce can tomato paste
Kosher salt & black pepper
Something to serve with or on – I ate mine over chopped cucumber, the DH had a sandwich, cauli rice or zoodles would also be great

Heat the fat in a large skillet over medium-high heat. Chop the onion and add to the pan when hot. Chop the garlic and add. Peel and dice the ginger and add. Hit with a couple big pinches salt and a few grinds black pepper.

Cook until the onion is browned. It would be awesome if you waited until the onion was caramelized, but I have zero patience for all that.

While your aromatics are working, add your poultry to your slow cooker.

When your onion is caramelized or you can’t wait any longer, add the spices and cook, stirring, until the spices bloom and become fragrant.

Add the coconut milk and tomato paste. Stir to combine and break up any clumps and bring to a boil.

Dump into the slow cooker. Cook on High 6 hours.

When done, shred the poultry and toss well to coat in sauce. Taste and season more if needed.

Serves 2 – 4 depending upon your delivery vehicle