Masala bhindi: tender okra cooked with the flavors of chili, cumin and coriander.

Classic green coriander chutney – works as dip for Indian snacks, as sandwich spread, or on the side with any Indian meal.

Potato peanut red poha for a nourishing start to the day. Red poha (flattened brown rice) cooked with onions, potatoes and peanuts.

Mixed legume dal (toor and green gram) with hot ghee tempering. Serve with chapatis and mangoes for a delicious summer meal.

This hearty potato and adzuki bean curry, with a burst of spices and flavors, shows you what it means to be vegan and protein-rich in style.

Colorful bell pepper rice. Quick to make and so pretty and comforting, just what you need after a long work day.

Comfort food at its best- slender green eggplant curry with dal, chapatis and salad. It’s vegan, it’s nutritious, it’s delicious!

Mildly spiced pumpkin adzuki bean curry in a creamy coconut base. Vegan, no onion or garlic.

Colorful adzuki beans salad – fresh leaves, walnuts and cheese, pears and cherry tomatoes give company to adzuki in this flavorful recipe.

Tangy gooseberry dal with potato bean curry, raita, and chapatis – a comforting Indian vegetarian meal.

Carrot and beans stir fry, flavored with curry leaves.

This colorful carrot radish curry comes together in a matter of minutes. [vegan]

Cauliflower florets cooked with fresh fenugreek leaves, tomatoes, spices and raisins. This vegan-friendly methi gobhi curry is a winner!

Yogurt dip with crunch, coolness, and a pretty color palette! Carrot onion raita give the perfect balance to spicy curries.

A vegan treat – besan ki sabzi: gram flour squares simmered in curry.

White radish chutney: exotically flavorful. You can play “guess the secret ingredient” with this recipe!