1

votes

What are your favorite dairy free Indian recipes?

Answered on August 19, 2014
Created June 08, 2011 at 9:29 PM

Anyone have some simple recipes for Indian food at home? Most of my Exposure to Indian was when I was vegetarian so I only really know the legume and dairy based dishes. I'm really Craving the spices and flavors of Indian cuisine, though. Please share your recipes. Extra points if it's adaptable for a slow cooker or a 20 minute or less recipe.

I need something dairy free, and preferably without potatoes. I love coconut.

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on June 10, 2011
at 10:45 PM

Forgot to say, one of the most important things is to roast and grind your own spices. if you are using ground cumin and coriander seed from a jar you lose so much flavour

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on June 10, 2011
at 12:32 PM

Probs hard to put up recipes, but my favourites are from Atul Kochhars books. They are absolutely amazing, and pretty cheap on amazon or like. Most curries follow the same formula though. Cook your onions & garlic, add your masala (spice paste), brown your meat, add liquid and slow cook. Difference will be in the masala and liquid used. Depth comes from adding different flavours at different stages, such as fresh coriander at the end. slow cooking will make your curry nice and rich and intensify the flavour, so i usually prefer lamb, as i think it can take being cooked for a long time.

65430e39d7e9e9322718d016fe668051

(2944)

on June 09, 2011
at 06:40 AM

Peter, I've been cooking curries for a while and can't seem to master the "depth". Can you share some tips with me?

1da74185531d6d4c7182fb9ee417f97f

(10904)

on June 09, 2011
at 03:27 AM

Have a favorite recipe to share? :-) I can learn I won't be serving it to guests. It's just for me.

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3 Answers

1
Medium avatar

(12379)

on June 08, 2011
at 09:38 PM

Lamb Vindaloo (I don't add the potatoes)

Paleo butter chicken

Paleo chicken vindaloo

Any indian recipe that has cream or yogurt in the sauce - I sub coconut milk in.

MMMMMmmmmm indian food!

0
77877f762c40637911396daa19b53094

(78467)

on June 09, 2011
at 03:26 AM

I have made this without dairy and it is very good that way. You can do it with meat like chicken if you like but it is awesome with eggs. Put yogurt on the side if anybody wants it.

http://www.recipething.com/recipes/show/2354-hard-boiled-egg-curry-with-spinach-tomato-ginger-and-yoghurt

0
6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on June 09, 2011
at 03:23 AM

sorry there BeingVenus, but the majority of really good indian food uses lots of herbs and spices and slow cooking. it is a complex style that takes a long time to master. i cook a lot of indian food, and although you can cook quick versions (and they might taste ok), they will lack the real flovours and depth of traditional indian food.

1da74185531d6d4c7182fb9ee417f97f

(10904)

on June 09, 2011
at 03:27 AM

Have a favorite recipe to share? :-) I can learn I won't be serving it to guests. It's just for me.

65430e39d7e9e9322718d016fe668051

(2944)

on June 09, 2011
at 06:40 AM

Peter, I've been cooking curries for a while and can't seem to master the "depth". Can you share some tips with me?

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on June 10, 2011
at 12:32 PM

Probs hard to put up recipes, but my favourites are from Atul Kochhars books. They are absolutely amazing, and pretty cheap on amazon or like. Most curries follow the same formula though. Cook your onions & garlic, add your masala (spice paste), brown your meat, add liquid and slow cook. Difference will be in the masala and liquid used. Depth comes from adding different flavours at different stages, such as fresh coriander at the end. slow cooking will make your curry nice and rich and intensify the flavour, so i usually prefer lamb, as i think it can take being cooked for a long time.

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on June 10, 2011
at 10:45 PM

Forgot to say, one of the most important things is to roast and grind your own spices. if you are using ground cumin and coriander seed from a jar you lose so much flavour

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