Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Vegan Orange-Spiced Indian Curry
A vibrant and fragrant vegan Indian curry featuring the fresh zest and juice of orange, combined with traditional Indian spices from the containers and aromatic spices from brown bottles. This dish is flavorful, nutritious, and perfect served with rice or flatbread.
45 min
Medium
4 servings
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Taste Profile
Sweet4/10
Salty3/10
Sour5/10
Umami5/10
Spicy4/10
🥄 Texture
The curry has a creamy, slightly silky mouthfeel from the coconut milk, with tender, fork-soft potatoes and carrots. Cooked chickpeas add a firm, slightly mealy bite while peas provide small bursts of freshness.
👃 Aroma
The aroma is bright and citrus-forward from orange zest and juice, layered over warm, toasty notes of cumin, mustard seeds, turmeric and garam masala. Ginger and garlic add a sharp savory lift while coconut and tomato provide a gentle sweet-roundness.
🍷 Pairs Well With
An off-dry Riesling or a light, crisp Indian lager will balance the citrus and spice; for a non-alcoholic option, a chilled coconut or mango lassi made with plant-based yogurt complements the curry nicely.
🥗 Side Dishes
Steamed basmati rice, whole-wheat rotis or vegan flatbreads, a simple cucumber-coconut yogurt raita (vegan), and crisp roasted papadums or a fresh tomato-cucumber salad.
Ingredients(21 items)
- 11 large orange (zested and juiced)
- 22 tablespoons oil from the yellow container
- 31 tablespoon oil from the red container
- 41 tablespoon oil from the blue container
- 51 teaspoon cumin seeds (from brown bottles)
- 61 teaspoon mustard seeds (from brown bottles)
- 71 teaspoon turmeric powder (from brown bottles)
- 81 teaspoon coriander powder (from brown bottles)
- 91/2 teaspoon red chili powder (from brown bottles)
- 101/2 teaspoon garam masala (from brown bottles)
- 111 medium onion (finely chopped)
- 122 cloves garlic (minced)
- 131 inch piece ginger (grated)
- 142 medium tomatoes (diced)
- 151 cup cooked chickpeas
- 161 medium carrot (diced)
- 171 medium potato (diced)
- 181/2 cup green peas (fresh or frozen)
- 191/2 cup coconut milk
- 20Salt to taste
- 21Fresh cilantro (chopped, for garnish)
Nutrition Information(per serving)
280
Calories
8g
Protein
32g
Carbs
14g
Fat
Instructions
- 1
Heat the oil from the yellow container, red container, and blue container together in a large pan over medium heat.
- 2
Add cumin seeds and mustard seeds from the brown bottles. Let them sizzle for about 30 seconds until fragrant.
- 3
Add finely chopped onion and sauté for 5-7 minutes until golden brown.
- 4
Add minced garlic and grated ginger, sauté for another 2 minutes until aromatic.
- 5
Add diced tomatoes and cook until they soften and the oil starts to separate, about 5 minutes.
- 6
Add turmeric powder, coriander powder, red chili powder, and salt from the brown bottles. Stir well to combine the spices with the tomato mixture.
- 7
Add diced carrot, potato, green peas, and cooked chickpeas. Stir to coat the vegetables and chickpeas with the spices.
- 8
Pour in the orange juice and add the orange zest for a fresh citrus flavor. Mix well.
- 9
Add coconut milk and bring the curry to a simmer. Cover and cook on low heat for 15-20 minutes or until the vegetables are tender.
- 10
Sprinkle garam masala over the curry and stir gently.
- 11
Adjust seasoning with salt if necessary.
- 12
Garnish with chopped fresh cilantro before serving.
- 13
Serve hot with steamed basmati rice or vegan Indian flatbread.
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