I’ve been making versions of this for years, especially when I need to bring a salad or a side to a summer potluck. It hits that sweet spot between wholesome and craveable, which, if you’ve been around here for a while, you know is kind of my thing. The textures alone are super interesting: tender roasted carrots, hearty chickpeas, and crunchy walnuts.

It’s perfect for summer, too! You can serve it warm or at room temperature, make it ahead, or tweak it based on what you have in the fridge.

Carrot and Chickpea Salad Ingredients

• Fresh garlic: this salad pops because of the freshness of the ingredients. You’ll want to use fresh garlic here!
• Salt: I used Kosher, but if you use fine sea salt or table salt you’ll want to hold back a little on the amount.
• Apple Cider Vinegar: Red wine vinegar or rice vinegar would also be good.
• Dijon Mustard: skip the yellow stuff this time
• Ground cumin & cumin seeds: the star of the dressing and the roasted vegetables. If you can’t find cumin seeds, just use ground cumin on the roasted carrots.
• Honey: adds just a touch of sweetness to calm the vinegar.
• Cayenne: just a pinch or leave it out completely
• Extra virgin olive oil: You can also use avocado oil or light olive oil. I wouldn’t use coconut oil here.
• Chickpeas: also known as garbanzo beans
• Carrots: don’t use baby carrots here – they don’t have much flavor
• Avocado oil: for roasting
• Walnut halves: you can also use chopped, but bigger ones add better texture to this salad
• Feta cheese: don’t skimp on this!
• Fresh cilantro & mint: Again, use fresh herbs!

How to Make Roasted Chickpea Salad

1. Whisk the dressing ingredients in a large bowl, then stir in the chickpeas.

2. Roast the carrots and garlic tossed in the oil and cumin seeds.

3. Remove them from the oven and chop up the garlic well.

4. Toss the roasted carrots and garlic into the chickpeas and dressing. Let it cool for a bit.

5. Stir in the walnuts, cheese, and herbs.

6. Serve.

Best Carrot Salad Recipe Variations

Add heat: add an extra pinch or two of cayenne to bump up the heat.

Swap out the carrots: sweet potatoes or butternut squash would also be good in this salad.

Add some greens. Massaged kale or some baby greens would be delicious here!

How to Store this Recipe for Carrot Salad

Store any leftovers in an airtight container in the fridge for up to a week for best flavor.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Roasted Carrot Salad Recipe

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

This is such a fun and unique take on a bean salad -- using cumin-roasted carrots and hearty mix-ins like feta and walnuts.

Print

Ingredients

For the dressing

Toggle ingredient group

• 1 teaspoon crushed or grated garlic
• ¼ teaspoon kosher salt
• 2 Tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ¾ teaspoon cumin (or 1 teaspoon cumin seeds, toasted and crushed)
• ½ teaspoon honey
• a generous pinch of cayenne pepper (or more if you like it spicy)
• ¼ cup extra virgin olive oil

For the salad

Toggle ingredient group

• 2 15-ounce cans chickpeas (garbanzos), rinsed and drained
• 2 pounds carrots (about a dozen), peeled, cut in half lengthwise then into ⅓-inch slices at an angle
• 6 garlic cloves, smashed and peeled
• 2 teaspoons cumin seeds
• 2 Tablespoons heat-safe oil, like coconut or grapeseed
• 1 teaspoon kosher salt, plus more to taste
• 2 cups walnut halves
• ½ cup crumbled feta cheese
• ½ cup lightly packed chopped fresh cilantro
• 2 Tablespoons chopped fresh mint

Instructions

Make the dressing by whisking all of the ingredients (except the oil) in a large serving bowl, then adding the oil in a steady stream while whisking. Add the chickpeas and stir well to coat. Let it stand while you roast the carrots.

Preheat the oven to 400 degrees F.

On a large, rimmed baking sheet, toss the carrots, garlic, cumin, oil, and salt until well-coated. Spread evenly, then roast, shaking the pan occasionally, until tender and browned, about 25 minutes.

Remove the garlic cloves from the pan and chop them into small pieces. Transfer the garlic and roasted carrots to the bowl with the chickpeas. Toss until well mixed. Cool slightly, then toss in the walnuts, feta, cilantro, and mint. Season to taste with salt, if necessary. Serve warm or at room temperature.

Notes

Nat's Notes:

1. You can make the dressing ahead of time and store in a mason jar until you're ready to add the chickpeas.

2. You can toast the walnuts after you remove the carrots and garlic from the pan. Just spread them evenly and put the pan back into the oven for 5 minutes or so while you put the rest of the salad together. Let them cool for a few minutes before adding them to the salad.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Roasted Carrot Salad with Chickpeas appeared first on Perry's Plate.

Out of the hundreds of recipes I’ve created over the years, some of the most popular have been ones that use some store-bought shortcuts or are make-ahead friendly. This Wild Rice Salad includes both of those!

I was surprised how much my kids enjoyed this. It was easy to throw together and keep in the fridge for quick lunches during busy summer days.

Why You'll Love This Wild Rice Salad Recipe

• Make ahead friendly
• Great warm or right out of the fridge
• Adaptable to whatever is in your fridge
• Easy to add protein!
• Stands alone as a light meal and pairs well with main dishes.

Wild Rice Salad Recipe Ingredients

• Wild rice - Cooked and cooled (from 1 cup uncooked)
• English cucumber
• Green onions
• Basil pesto
• Salt
• Pepper

How to Make Wild Rice Salad

1. Toss all of the ingredients together in a large serving bowl. Taste, and add additional pesto or salt, if needed

How to Cook Wild Rice

Just like brown rice, friends. Most places online will tell you 3 cups water for 1 cup of rice, but I end up straining it when it's done which bugs me and seems unnecessary if you just reduce the amount of water.

So I just use 2 cups of water for 1 cup of rice -- like brown rice. It takes a while to cook, though (about 40-45 minutes on the stove top, also like brown rice).

How to cook wild rice in an Instant Pot

This is my preferred method, obv. Use the same ratio -- 1 cup of rinsed rice plus 2 cups of water (along with a teaspoon of salt and a tablespoon of oil, if you like) and cook it on high pressure for 30 minutes. Let the cooker release the steam naturally and then fluff it with a fork.

Tips for Making Cold Wild Rice Salad

Whenever I make rice, I always make a little extra so this can be a super quick meal!

This is the base, feel free to add anything your heart desires (Or any leftovers!)

This wild rice salad is great on its own, but if you want some ideas on how to jazz it up, here are a few of my favorite add-ins.

Cold Rice Salad Recipe Variations

• Leftover cooked protein (shredded chicken/beef/pork, tuna & other cooked fish, beans)
• Other quick-prep vegetables (diced bell peppers, shredded carrots, diced avocado)
• Leftover roasted vegetables (broccoli, sweet potatoes, cauliflower)
• Cheeeeeese (goat cheese and feta are my fave for this)
• Different kinds of pesto (like cilantro pesto or dill pesto) or herbs + infused olive oil & vinegar.
• Misc quickies (nuts, sun-dried tomatoes, marinated artichoke hearts)

How to serve Cold Wild Rice Salad

This recipe can be served hot, at room temperature or chilled. It’s so versatile!

How to Store Cold Wild Rice Salad

Give it a try and let me know what you think! I'd love to hear how you change it up.

More hearty vegetarian salads on Perry's Plate

Kale & Quinoa Salad

Kale Farro Salad

Harvest Grain Bowl Recipe

Spring Mix Salad

Cucumber Tomato and Feta Salad

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Cold Wild Rice Salad

Yield: Serves 5-6 as a side

Prep Time: 15 minutes

Total Time: 15 minutes

This salad only has FOUR ingredients. And it's a great jumping off point for throw-together lunches. Add some leftover shredded chicken, tuna, or beans to round it out as a complete meal!

Print

Ingredients

• 3 cups cooked and cooled wild rice (from 1 cup uncooked)
• ½ English cucumber, diced
• 2 green onions, trimmed and sliced thinly
• ⅓-1/2 cup prepared basil pesto
• Salt and pepper, to taste

Instructions

1. Toss all of the ingredients together in a large serving bowl. Taste, and add additional pesto or salt, if needed.
2. Serve immediately.

Optional add-ins: Leftover shredded meat, canned tuna or beans, flavorful crumbly cheese (feta, parmesan, goat cheese), other chopped vegetables. You may need to add more pesto when you add extras to this salad.

Notes

Nat's Note: You can easily make this recipe dairy-free by making your own pesto! Use the recipe below:

Homemade Dairy-Free Basil Pesto:

2 packed cups fresh basil leaves
⅓ cup pine nuts
Juice from half a large lemon (about 2 Tablespoons)
½ garlic clove, smashed
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup olive oil

Combine everything except the oil into the workbowl of a food processor. Pulse until everything is minced finely. With the machine running, drizzle in the oil and run for about 10 seconds to blend well. Use immediately or cover and chill for up to 2 weeks.

The post Wild Rice Cold Salad appeared first on Perry's Plate.

This Vegetarian Sweet Potato Chili is Paleo and Whole30 friendly!

During the years I was into Whole30, I created several meals that were vegetarian because eating a lot of animal protein is pricey! This recipe originally had chickpeas, but with a few swaps I had one of the most flavorful chilis I’d ever eaten!

It pleases nearly everyone on the spectrum – the paleos, the vegetarians/vegans, and the gluten free and dairy free eaters! If you’re able, I highly recommend topping it with a fried egg.

Using butternut squash and sweet potatoes as a base allows for some creative use of spices. It’s not your typical chili – you’ll love the unique flavor combo and how easy this is to throw together.

What is Paleo?

Paleo refers to a style of eating that mimics what our Paleolithic ancestors ate which was mostly foraged vegetation, fruit, and nuts along with wild caught game meat. The idea is that our genetics are more inclined to thrive with a diet of mostly clean animal protein, vegetables, fruits, and nuts. Even if that logic is flawed, this style of eating is very anti-inflammatory.

Why You'll Love This Paleo Chili Recipe

• Easy to make!
• Loads of vegetables and beautiful colors
• Delicious chili alternative for those who are vegetarian and/or avoiding grains/legumes.
• The unique spice combination.

Paleo Chili Recipe ingredients

• Avocado or coconut oil
• Red onion
• Green bell pepper
• Red bell pepper
• Sweet potato
• Butternut squash
• Garlic cloves
• Chili powder
• Cumin
• Cayenne pepper
• Cocoa powder
• Cinnamon
• Sea salt
• Black pepper
• Diced tomatoes
• Vegetable broth
• Fresh cilantro

How to Make Vegetarian Chili

1. In a 4 to 6 quart Dutch oven or stockpot, heat the oil to medium-high heat. Add the chopped onion and bell peppers to the pot, and cook, stirring, until the onions become translucent, about 4-5 minutes.
2. Add the rest of the ingredients, except the cilantro, and stir. Cover and let it simmer, stirring occasionally, for about 30 minutes.
3. Stir in the cilantro. Taste, and add more salt, if needed.

Whole30 Chili Recipe variations

Spice level - Add more chili powder and cayenne pepper for a spicier dish.

Vegetables - This is full of veggies already, but feel free to add your favorites such as eggplant, zucchini, or squash.

Meat - This could be a vegetarian base that can easily be added to. Try adding ground beef or turkey. Or sprinkling crispy bacon ontop just before serving.

How to Serve Paleo Sweet Potato Chili

Ladle into bowls and throw a poached egg on top, if you feel so inclined.

How to Store Vegetarian Chili

Store leftovers in an airtight container for up to 5 days.

Best Vegetarian Chili Recipe FAQs

Whole30 Vegetarian Recipes

Thai Green Curry Zoodles with Broccoli -- This is a copycat version of the dish found at Noodles & Co! Just omit the shrimp and add more broccoli to make it compliant.

Spaghetti Squash with Roasted Mushroom & Garlic Sauce -- Perhaps the most hearty meatless (and Whole30 compliant) meal you'll eat. It's warm and cozy, but won't make you feel like taking a nap afterward.

Paleo Asian Chopped Salad -- Another copycat (I love copycat recipes!) of the Taylor Farms Asian Salad Kit found at Costco, but I cleaned up the dressing.

Crispy Oven Sweet Potato Hash Browns -- Definitely the BEST way to cook shredded sweet potatoes.

Syrian Salad with Za'atar Vinaigrette -- This salad has SO much flavor. It's the best punch in the face you'll ever get from a salad.

Kale Salad with Roasted Butternut Squash & Apples -- This is my favorite fall salad. Hands down. And it's hearty enough to stand alone as a meal! Just omit the sweetener in the dressing to make it compliant or replace it with a little Date Paste or fruit juice.

Southwest Cabbage Slaw -- Eat this with everything. All of your random leftover bowls. All of your eggs. All of your salads. You'll love it.

Azteca Squash Soup -- I love the southwest flavors in this! Just use vegetarian broth and omit the chorizo to make it vegan.

Simple Roasted Tomato Soup -- When your garden starts exploding with tomatoes this summer, grab a few pounds and make this soup. It freezes well, too!

Roasted Potato Salad with Dill-Scallion Vinaigrette -- This isn't your regular mayo-laden potato salad. (Although some of those can be pretty fantastic, too.) It's lighter, with a spring-like vinaigrette made from fresh dill and scallions.

And a few of my favorite vegetarian or vegan Whole30 necessities are Everything Bagel Seasoning, Dill Pesto & Date Paste (for when you need a dab of honey to tone down a vinaigrette).

I noticed another vegetarian chili-type soup you'll love -- check out the Enchilada Chowder over at Vegetarian Mama!

Speaking of chili. Or, rather, non-vegetarian chilis. I wrote 10 (yes TEN) chili recipes for my cookbooks. There are four in The Big Book of Paleo Pressure Cooking and six in The Big Book of Paleo Slow Cooking. If you don't have those books yet, click over and grab one!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Paleo Chili Recipe

Yield: Serves 5-6

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This paleo vegetarian recipe for chili is a hearty, meatless meal that pleases everyone! The unique blend of spices pulls out the flavors from the sweet potato and squash so beautifully!

Print

Ingredients

Toggle ingredient group

• 2 Tablespoons avocado or coconut oil
• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 medium sweet potato, peeled and cut into 1⁄2-inch pieces
• 2 ½-3 cups of butternut squash, cut into ½-inch cubes (about 1 small squash)
• 4 garlic cloves, chopped, or 1 heaping tablespoon of minced garlic
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper (I only used ¼ teaspoon because I have little ones)
• 2 teaspoons unsweetened cocoa powder
• ¼ teaspoon ground cinnamon
• ground sea salt and black pepper
• 1 28-ounce can diced tomatoes, including the liquid
• 2 cups vegetable broth
• ½ cup chopped fresh cilantro
• Poached or fried eggs, for serving (optional)

Instructions

1. In a 4 to 6 quart Dutch oven or stockpot, heat the oil to medium-high heat. Add the chopped onion and bell peppers to the pot, and cook, stirring, until the onions become translucent, about 4-5 minutes.
2. Add the rest of the ingredients (except the cilantro and eggs) and stir. Cover and let it simmer, stirring occasionally, for about 30 minutes.
3. Stir in the cilantro. Taste, and add more salt, if needed.
4. Ladle into bowls and throw a poached egg on top if you feel so inclined.

Nutrition Information

Yield 6 Serving Size 1 ½ cups
Amount Per Serving Calories 218Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 31mgSodium 498mgCarbohydrates 43gFiber 13gSugar 12gProtein 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Paleo Sweet Potato Chili Recipe appeared first on Perry's Plate.

You'll love this Tomato Egg Curry

It’s a pantry-friendly hero: just eggs, tomatoes, and a few warm spices you probably already own. In under 30 minutes, you’ve got a protein-packed, gluten-free dinner that tastes like you simmered it all day.

Serve it with fluffy rice or warm naan, shower it with fresh cilantro, and add a squeeze of lime for brightness. Just be ready for people to ask for seconds. Or secretly stash leftovers in the fridge for your lunch the next day.

Egg Curry Ingredients

• Coconut oil, or other heat-safe oil
• Onion
• Ginger
• Garlic
• Green chilies (fresh or canned)
• Ground coriander
• Turmeric
• Cayenne pepper (more if you want it spicier)
• Ground cumin
• Canned tomatoes
• Salt
• Hard-boiled eggs
• Coconut milk
• Garam masala
• Lemon or lime juice
• Fresh cilantro
• Your choice of side (cauli rice, jasmine rice, quinoa, flatbread)

How to make Egg Curry

1. First, boil your eggs.

Like I said, this is a great use for leftover hard-boiled, eggs, but boiling fresh ones is easy -- especially in an Instant Pot.

I cook 6-7 eggs for 4 min at high pressure in my Instant Pot, release the steam immediately, and put them in an ice bath.

I like to cook them just BARELY underdone so they stay soft in the curry. No one likes chalky, overdone eggs. Ew.

This is a great step to do ahead of time, too.

2. Brown those onions.

The more color you get on those onions, the more sweetness you'll add to the curry. It's worth the effort, I promise.

Caramelizing onions never ceases to amaze me. It's one of nature's best magic tricks.

3. Add the spices.

One technique that frequently appears in Indian recipes is "blooming" the spices in hot oil. Letting the spices simmer in the pan makes their flavors more robust. Don't skip this step either!

4. Blend and add the tomatoes.

Instead of using tomato sauce, this recipe uses a big can of tomatoes that is blended up. I wouldn't recommend using tomato sauce or your sauce won't have the same consistency and may have a stronger "tomato-y" flavor.

Adding the tomatoes like this will also help to deglaze your pan in case some of those spices have started to stick. They'll loosen up quickly with a quick stir.

5. Nestle the eggs into the sauce cut-side up.

I feel like this is self explanatory.

It also reminds me of high school when we'd go to a diner at 10:30 PM, order mozzarella sticks and pretend they're in a hot tub party together. 

Wait, you didn't do this?

6. Add the exciting things.

Like a drizzle of coconut milk, a sprinkle of garam masala, some lime juice, and a showering of cilantro. *drool*

Want to know a secret? That's actually finely chopped kale, not cilantro. When I was literally photographing this recipe, I went to grab the cilantro AND FOUND NONE IN THE FRIDGE.

So, I improvised. I don't recommend using kale, though, unless you're also in a pinch while photographing egg curry. 

And serve! That's it!

Any questions? I usually get asked these questions, so I'll answer them right here for you.

Egg Curry Recipe variations

Sure! If egg curry isn't your thing, then use chopped chicken, fish, or a can of chickpeas to keep it meatless. The curry sauce itself is pretty versatile.

If you use chicken or fish, sear them at the beginning, remove them from the pan, then add them back in at the end after the sauce is finished cooking.

Tips for making Egg Curry (Indian style)

• Place the eggs cut side up to keep them intact.
• Let your spices simmer in the pan to make their flavor more robust.

Making Boiled Egg Curry ahead of time

Curry (like chili and other heavily-spiced dishes) are sometimes better after a day or two. This easy egg curry reheats well and is just as delicious eaten later.

If you're looking for a freezer meal, try freezing jars of the curry sauce and then reheating it with some fresh hard-cooked eggs.

What to serve with Tomato Egg Curry

• Roasted Cauliflower Rice is my favorite (as shown in the pics). I buy the frozen riced cauliflower at Costco and throw it on a pan in the oven. Easy peasy.
• Steamed jasmine rice
• Quinoa
• Flatbread, like naan
• With some Curry Roasted Cauliflower if you're avoiding grains

Storing Egg Curry

Store your leftover egg curry in a container for up to 3 days in the fridge.

How to freeze Indian Egg Curry

I wouldn’t freeze boiled eggs, I mean why would you since they’re so easy to boil! Instead try freezing jars of the curry sauce and then reheating it with some fresh hard-cooked eggs.

How to reheat Indian Egg Curry

I recommend reheating your curry on the stovetop on medium until heated thoroughly.

More like this Indian Egg Curry Recipe

I've got a few more Indian-style recipes on my site that our family loves! 

• Instant Pot Indian Chicken Curry is probably my favorite. It's also another recipe adapted from the cookbook I mentioned above!
• Indian-Inspired Butternut Squash Soup is DELIGHTFUL. It's a great option for a meatless, light dinner.
• Slow Cooker Indian Beef is a unique recipe because beef isn't as widely eaten in India. Beef can handle a lot of spices and Indian spices are delicious with beef, too!
• Mulligatawny is another soup that we love! It's a great home for leftover chicken & rice, too.SaveSaveSaveSave

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Indian Egg Curry Recipe FAQs

Indian Egg Curry Recipe

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 35 minutes

Egg Curry is an easy, meatless Indian-style curry! Creamy hard cooked eggs simmered in a lovely spiced tomato gravy makes a comforting vegetarian meal any night of the week.

Print

Ingredients

• 2 Tablespoons coconut oil, or other heat-safe oil
• 1 large onion, diced
• 1 Tablespoon minced peeled ginger
• 1 Tablespoon minced peeled garlic
• 1 Tablespoon minced green chilies (fresh or canned)
• 1 ½ Tablespoons ground coriander
• ¾ teaspoon turmeric
• ¼ teaspoon cayenne pepper (more if you want it spicier)
• ½ teaspoon ground cumin
• 1 28-ounce can tomatoes, pureed with liquid
• 1 ½ teaspoons salt, or to taste
• 6-7 hard-boiled eggs, peeled and halved
• 1 cup full-fat coconut milk
• ½ teaspoon garam masala
• Juice of 1 lemon or lime
• ¼ cup chopped fresh cilantro
• Your choice of side (cauli rice, jasmine rice, quinoa, flatbread)

Instructions

1. Heat oil in a large, wide skillet or saucepan over medium-high heat.
2. Add onions and cook until they begin to brown, 4-6 minutes. Reduce heat to medium and continue cooking until browned, 8-10 minutes.
3. Stir in ginger, garlic, and chilies; cook for 2 more minutes. Stir in coriander, turmeric, cayenne, and cumin. Cook for 2-3 more minutes, stirring continuously. If the mixture is getting too hot or sticking/scorching, add ¼ cup of water and stir things around.
4. Puree the tomatoes (with juices) in a blender, then pour it in to the pan. Add salt and mix well. Reduce heat to low, cover and simmer, stirring occasionally, 8-10 minutes.
5. Place halved eggs, cut-side up, in a single layer in the pan. Spoon sauce on top of eggs and simmer, uncovered, for 5 more minutes.
6. Drizzle the coconut milk over the curry and shake the pan a little to spread it around.
7. Remove from heat. Sprinkle with garam masala and lime juice. Cover and let it stand for 5 minutes.
8. Garnish with cilantro and serve with cauliflower rice, quinoa, or flatbread.

Notes

1. You may use a fresh serrano chile, a small jalapeno, or a Tablespoon of diced green chiles in this. If you'd like it spicier, leave the seeds in or add some sriracha or crushed red pepper flakes as a garnish.
2. This recipe is lightly adapted from Easy Indian Cooking by Suneeta Vaswani

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Eat Well Premium Foods - Garam Masala Spice Blend 4 oz

Nutrition Information

Yield 6 Serving Size 1.5 cups curry
Amount Per Serving Calories 272Total Fat 22gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 7gCholesterol 218mgSodium 761mgCarbohydrates 12gFiber 4gSugar 6gProtein 10g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Easy Indian Egg Curry appeared first on Perry's Plate.

Curry Lentils are a game changer!

I’ll show you how to take a handful of ingredients and turn them into an aromatic pot of curried lentils in just a few minutes! It’s delicious over some rice or a shredded cabbage salad if you’re avoiding grains.

There are a couple of ingredients that you might not have, but I’ll show you where to get them (most places should have them both) and pretty soon you’ll have your spice cupboard set up to make other Indian-inspired meals!

Lentil Curry Recipe Ingredients

Red Lentils

Not brown lentils or French lentils or any other lentils.

RED lentils.

When they're cooked and soft and you give them a whisk, they break down a bit and create that thick, porridge-like consistency.

Red lentils are easy to find in just about any grocery store. (Or bulk sections!)

There are a couple more ingredients in this recipe that you may not have on hand...

Black Mustard Seeds

Black mustard seeds came with a set of spices and a spice rack that we purchased right after we got married. I had no idea what to do with them.

After watching episode after episode of Aarti Party on The Food Network (Aarti Sequeira is the most delightful Indian chef. Go follow her on IG.) I learned how to use them!

They usually get added toward the beginning of a recipe and are allowed to "fry" in the hot oil along with other spices used in a curry. This allows the flavors to deepen & "bloom" and get rid of some of that raw spice flavor.

It's not too difficult to find them in the spice section of some grocery stores. Usually the nicer grocery stores with a more robust spice section has it.

Or you can get black mustard seeds on Amazon.

Like I mentioned earlier, you'll want to use red lentils for this lentil curry so you can get that porridge-like texture.

See how it break down with just a little whisking?

Garam Masala

The last special ingredient for this lentil curry is a popular Indian spice blend called Garam Masala. Sometimes it's referred to as the Indian equivalent of French Herbs de Provence or Chinese Five Spice Powder.

It's similar to curry powder but it doesn't have turmeric and it has a few other spices that curry powder doesn't have. It's a little heavy on the cinnamon & cardamom. Mmm.

It used to be hard to track down, but now you can find it in most grocery stores in the spice section.

I still grind my own from mostly whole spices, because I'm a spice nerd and it makes me feel cheffy. Here's my Homemade Garam Masala Recipe that you can grind from whole spices OR make with pre-ground.

Like I said you can totally buy garam masala at the store or online at Amazon.

So cozy, right? Cozy and comforting, but not heavy.

I love that little sprinkle of garam masala on top.

I know I talked about "frying" the spices in oil earlier, but garam masala is traditionally added at the very end for a different pop of flavor.

How to make Curry Lentils

1. Heat 2 Tablespoons of the oil in a large lidded skillet or saucepan over medium-high heat.
2. Saute the onions for 4-5 minutes until they turn translucent. Add the garlic and ginger and cook for another minute.
3. Create an empty space in the middle of the skillet and add the remaining 2 Tablespoons of oil. Sprinkle the mustard seeds, cumin, turmeric, and pepper flakes into the hot oil. Let it sizzle for about 30 seconds and then mix everything together in the pan.
4. Add the chicken broth and lentils. Bring to a boil, then reduce the heat to medium-low and simmer, covered, for 20-25 minutes or until most of the liquid has been absorbed by the lentils.
5. Stir the coconut milk and salt into the lentils and whisk everything together to break up the lentils and create a porridge texture. Let the lentils simmer for another 1-2 minutes.
6. Remove from the heat and taste, adding more salt if needed. Squeeze the juice from ½ a lemon over the lentils and sprinkle on the garam masala and some freshly chopped cilantro.
7. Serve immediately either alone or with some steamed rice, cabbage slaw, cauliflower rice, or roasted vegetables.

What to Serve with Lentils Curry

You can definitely eat this alone! If you're wanting a side dish you can pair it with some steamed rice or a piece of naan bread. Here are a few more ideas:

The first time I tested out this recipe I was also testing out the Cabbage Slaw with Cucumber Yogurt Dressing and they went so well together!

If you're eating paleo or grain-free, try making some Roasted Cauliflower Rice to go with it. Or some Paleo Zucchini Flatbread.

I love eating curries with roasted vegetables, too. Especially this Curry Roasted Cauliflower!

How to Store Curry Lentils

Store leftovers in a lidded container for up to 5 day in the fridge. You could also freeze this curry in batches for easy meals for those busy weekdays.

Can you freeze Lentil Curry?

Yep!

Package it up in freezer-safe containers for easy meals later. Your future self will love you for it.

I love these deli containers for freezing leftover soups, stews, beans, and broth.

More Easy Indian Curry Recipes

Here are a few more Indian-style curry recipes on my site!

Mango Chicken Curry is a creamy dish with a slightly sweet mango curry sauce.

If you’ve ever had Saag Paneer, the spinach and cheese based curry, I created a dairy free Chicken Saag using chicken! 

My favorite curry to make for a crowd is this Instant Pot Indian Chicken Curry. It’s DELICIOUS and tastes like you’re in a fancy Indian restaurant!

If you’re looking for something meatless, try Egg Curry!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Frequently Asked Questions

Easy Lentil Curry

Yield: Serves 4-5

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Easy Lentil Curry is an Indian-inspired meatless curry that's quick enough for a busy weeknight! Serve it alone or alongside some steamed rice, cucumber-yogurt sauce, or roasted vegetables.

Print

Ingredients

• 4 Tablespoons oil (avocado, coconut, or ghee)
• 1 medium red or yellow onion, diced
• 1 clove garlic, minced or microplaned
• 1-inch knob of ginger, minced or microplaned
• 1 teaspoon black mustard seeds
• 1 teaspoon turmeric
• ½ teaspoon ground cumin
• 3 cups vegetable or chicken broth
• 1 cup red lentils
• 1 cup full-fat coconut milk
• ½ teaspoon sea salt
• Pinch of crushed red pepper flakes (optional)
• Juice from ½ lemon
• ½ teaspoon garam masala
• Freshly chopped cilantro, for garnish

Instructions

1. Heat 2 Tablespoons of the oil in a large lidded skillet or saucepan over medium-high heat.
2. Saute the onions for 4-5 minutes until they turn translucent. Add the garlic and ginger and cook for another minute.
3. Create an empty space in the middle of the skillet and add the remaining 2 Tablespoons of oil. Sprinkle the mustard seeds, cumin, turmeric, and pepper flakes into the hot oil. Let it sizzle for about 30 seconds and then mix everything together in the pan.
4. Add the chicken broth and lentils. Bring to a boil, then reduce the heat to medium-low and simmer, covered, for 20-25 minutes or until most of the liquid has been absorbed by the lentils.
5. Stir the coconut milk and salt into the lentils and whisk everything together to break up the lentils and create a porridge texture. Let the lentils simmer for another 1-2 minutes.
6. Remove from the heat and taste, adding more salt if needed. Squeeze the juice from ½ a lemon over the lentils and sprinkle on the garam masala and some freshly chopped cilantro.
7. Serve immediately either alone or with some steamed rice, cabbage slaw, cauliflower rice, or roasted vegetables.

Notes

Nat's Notes:

1. It's important to use red lentils in this recipe instead of another type of lentil. Red lentils break up more after they cook, creating a porridge-like texture.
2. This recipe can easily be doubled. Just increase the cooking time to make sure the lentils are completely soft.
3. You can freeze these, too, for quick meals in the future!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bob's Red Mill Red Lentil Beans, 27 ounce (Pack of 1)
• 
  Eat Well Premium Foods - Garam Masala Spice Blend 4 oz, Salt Free, Authentic Indian Food Spices, Gluten Free
• 
  Jiva Organics Organic Black Mustard Seeds 7ounce Bag - 100% Natural & Non-GMO

The post Curry Lentils Recipe appeared first on Perry's Plate.

This soup is a creamy vegetarian soup that’s light, yet filling. If you’ve never had parsnips, they’re relatively easy to find. They look like giant white carrots and have a creamy, sweet flavor. This soup stands well on it own, but I’ll show you how to dress it up if you like! (Pesto is delicious in it!)

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If you have a high powered blender (like a Vita-Mix or a Blendtec) this recipe will be a lot easier than if you don’t. Just a heads up.

 What is Hazelnut Soup?

So what does this soup taste like? It's hard to explain.

Parsnips, leeks, and shallots are milder, more sophisticated versions of carrots/potatoes, onions, and garlic (respectively) so you could compare this to a lighter, fancier potato soup. The hazelnuts (which are strained out after the soup is pureed), add a unique flavor. I think this would be a really nice soup course at a dinner party.

Or dinner for a family with pre-school aged, Rapunzel-obsessed girls. (Versatility!)

Hazelnut Soup Ingredients

• Hazelnuts
• Shallots
• Leeks
• Parsnips
• Salt
• Pepper
• Butter
• Cornstarch
• Vegetable or chicken broth
• Half-and-half or heavy cream

 How to make Hazelnut Soup (from Tangled!)

1. Preheat the oven to 350°F (180°C).
2. Roast hazelnuts on a cookie sheet for 10-15 minutes or until toasted and fragrant. Once they're finished, dump them into a clean kitchen towel and "rough them up" to remove most of the skins. If they don't all come off, it's fine.
3. In a large, heavy pot, melt the butter and saute the chopped vegetables for 10-15 minutes, until softened. Stir in the cornstarch (or flour, if using), salt and pepper and stir to combine. Cook for a minute or so, then add water, chicken broth, and 1 cup of the roasted hazelnuts.
4. Bring to a boil, then reduce heat to medium-loaw and simmer for 30 minutes.
5. Use a high power blender to blend the soup in batches until smooth. If you don't have a powerful blender, use an immersion blender to blend the soup into a smooth soup, then strain the soup through a sieve.
6. Return the strained soup to the stove in a clean pot (or simply rinse out the other pot if the leftover bits don’t bother you). Add the half-and-half (or cream, if using) and heat through.
7. Taste and adjust the flavor with additional salt and pepper, if desired. Chop the remaining ½ cup of roasted hazelnuts and use as garnish.

If you have a high-powered blender, like a Blendtec, you don't have to strain it at the end, which makes it much easier to make.

I think Rapunzel has really great taste in soup. My girls (3 and 4) thought so, too. They ate two bowls each for dinner and two more for lunch the next day. Score for mom.

How to serve this Hazelnut Soup Recipe

We normally just dish up a large bowl and garnish with some more hazelnuts, but you could serve with croutons or sourdough bread.

More creamy blended soup recipes!

If you like this soup, you'll love these other creamy, blended soups!

• If you're a fan of butternut squash try my Indian-style Butternut Squash Soup or my Easy Chipotle-Lime Squash Soup recipes.
• Similar to this hazelnut soup, this Garlic-Almond Soup with Basil Pesto has blended almonds to make it thicker and richer! The pesto is a PERFECT garnish and would be great in my hazelnut soup as well!
• Up until recently, my kids totally thought this Creamy Paleo Mushroom Soup was actually "Creamy Bacon Soup". A little sprinkle of bacon and cheese crisps do make this soup even more incredible.
• Keto Roasted Tomato Jalapeno Cheddar Soup is another keto-friendly soup with a spicy twist!
• This oldie recipe -- Azteca Squash Soup with Chorizo -- is one of my favorites to use up squash in the winter!
• Ok, hands-down, my favorite soup to make in the fall -- Apple-Squash Soup with Bacon. It's like eating cheese fondue. It's so delicious!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Hazelnut Soup (from Tangled)

Yield: 6-8 servings

This creamy, light hazelnut soup is based on a soup from Tangled -- Rapunzel's favorite! My little girls loved the association and licked their bowls clean.

Print

Ingredients

Toggle ingredient group

• 1 ½ cups whole hazelnuts
• 4 shallots, peeled and chopped
• 2 medium leeks (whites only), chopped
• 2 parsnips, peeled and chopped
• 1 teaspoon salt
• ½ teaspoon pepper
• 5 tablespoon butter
• 1 T cornstarch (or 2 T all-purpose flour)
• 6 cups vegetable or chicken broth
• 2 cups water
• 2 cups half-and-half or heavy cream

Instructions

1. Preheat the oven to 350 degrees F.
2. Roast hazelnuts on a cookie sheet for 10-15 minutes or until toasted and fragrant. Once they're finished, dump them into a clean kitchen towel and "rough them up" to remove most of the skins. If they don't all come off, it's fine.
3. In a large, heavy pot, melt the butter and saute the chopped vegetables for 10-15 minutes, until softened. Stir in the cornstarch (or flour, if using), salt and pepper and stir to combine. Cook for a minute or so, then add water, chicken broth, and 1 cup of the roasted hazelnuts.
4. Bring to a boil, then reduce heat to medium-loaw and simmer for 30 minutes.
5. Use a high power blender to blend the soup in batches until smooth. If you don't have a powerful blender, use an immersion blender to blend the soup into a smooth soup, then strain the soup through a sieve.
6. Return the strained soup to the stove in a clean pot (or simply rinse out the other pot if the leftover bits bother you). Add the half-and-half (or cream, if using) and heat through.
7. Taste and adjust the flavor with additional salt and pepper, if desired. Chop the remaining ½ cup of roasted hazelnuts and use as garnish. 

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