Fall Favorites With an Indian Flare

With the weather getting cooler, there is no better time to try and cook with some warming Indian spices. I don’t know how it does it, but whenever I am cold, Curry always warms me up. So onto a flavorful fall menu:


This recipe originated from a class I took on Indian cooking taught by Chef Jinny Richardson. I loved it so much I had to make it at home. I condensed it down to make it a bit quicker and switched a few things up. Hope you enjoy!
1 Cup of brown long grain or basmati rice
2 cups of water
1- 2 Tbs Virgin Cold Pressed Coconut Oil
1/2 onion, diced
1 tsp. mustard seeds
1 tsp. cumin seeds
1 Tbs. curry powder
1/2 tsp. cinnamon
1/2 cup cashews
1/2 cup raisins
1 cup green peas
salt to taste

In a medium saucepan heat the coconut oil. Add in the mustard and cumin seeds until they start to pop. Add in the Onion and stir until translucent. Pour in the rice and stir constantly until coated with coconut oil and glistens. Add water, bring to a boil and cover until all water is absorbed.

After water is absorbed fluff rice with a fork and stir in peas, raisins and cashews. Add spices and salt to taste.
Mark Bittman’s Braised and Glazed Butternut Squash with an Indian Flare
2 tablespoons virgin coconut oil
1 tablespoon minced garlic
1 tsp. grated fresh ginger
11/2 pounds butternut or other winter squash, peeled and cut into 1/2- to 1-inch cubes
1/4 cup vegetable stock or water
Salt and pepper
Pinch of curry powder
Pinch of cinnamon
Chopped cilantro for garnish
1. Put the oil and garlic in a large, deep skillet with a tight-fitting lid over medium heat. When the garlic begins to color, add the ginger, squash and stock and sprinkle with salt, pepper, curry powder, and cinnamon. Bring to a boil, cover, and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 15 minutes.
2. Uncover the pan and raise the heat to medium-high. Cook, shaking the pan occasionally and stirring somewhat less often, until all the liquid is evaporated and the squash has begun to brown, 5 to 10 minutes. Turn the heat back down to low and cook until the squash is as browned and crisp as you like. Taste and adjust the seasoning, garnish, and serve.
Curried Green Lentils
1 cup green lentils
2 cups of water
1/2 onion
4 large tomatoes
1 tsp. mustard seeds
1 tsp. cumin seeds
2 Tbs. curry powder
2 tsp. cumin
1 clove of garlic
Bring 3 cups of water to a boil. Add in lentils and cook until all water is absorbed and lentils are tender.
Meanwhile, in a medium skillet heat oil and and add mustard and cumin seeds. When they start to pop throw in the onions, garlic, ginger, curry powder, and cumin. Saute until onions are translucent and add tomatoes.
Cover pan and let simmer for approximately 5-10 minutes, or until tomatoes release their juices. Add the lentils to the tomato sauce. Turn off heat. Mix well and add salt to taste. Adjust seasonings to your desire. Don’t be afraid to add more cumin, or curry, or anything you like. This is a really versatile dish. Make it for whatever suits your taste buds.
1 comment
  1. I wanted seconds dang it! But I was too full! I must continue your food legacy when you leave. It will be my turn to cook. Thanks for all that you've taught me. I know you must go, but I'm missing you already and can't wait until you return. Love you! Madre

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