Indian Spiced Butter Chicken

For somebody who loves Indian cuisine as much as I do, I’m not quite sure how I’d gone so long without trying butter chicken, one of the most popular Indian recipes outside of India.

But now that I’ve tasted it, I can definitely understand it’s popularity.   After all, who can resist  chicken when it’s swimming in a luscious sauce made from butter, yogurt, heavy cream and Indian spices?

The hardest part about this recipe is rounding up and measuring out all of the different spices.  Otherwise, you’re just a quick saute and simmer away from a pretty great meal.

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Indian Chickpeas with Tomatoes and Dill

Although I most often associate dill with pickles and Scandinavian cuisine, it was Vietnamese (specifically cha ca thang long) and this Indian dish that finally turned me onto the polarizing herb.

And so the girl who could barely tolerate dill as a garnish (I’m a sweet gherkin girl through and through) became somebody who can’t seem to pass up the large, leafy bunches when they make their appearance at the farmer’s market.

Chickpeas are simmered with garlic and onions, Indian spices, a slightly sweet tomato sauce and plenty of chopped, fresh dill in this healthy vegan dish.  If you’ve got pre-cooked chickpeas on hand, the dish should only take about 20 minutes from start to finish.

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Onion and Yogurt Egg Curry

Dear hard boiled eggs.  We’ve come a long way, you and I.  A couple years ago  I wouldn’t even consider allowing you to pass through my lips.   And now you’re one of my go-to spinach salad toppings.   I also like to cut you lengthwise and stuff you with glorified tuna salad and use you as a protein in Asian curries.

I was so wrong about you.

You really are the incredible, edible egg.

Because I missed out on so many good years of eating hard boiled eggs, I’m doing my best to make up for lost time. I tend to make a large batch every week to store in the fridge for salads, which means that if I plan ahead and make a few extra, this egg curry becomes a very quick and easy weeknight meal.

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Indian-Spiced Creamed Greens

Creamed spinach.  It’s pretty good stuff, right?  I mean, even folks who hate greens and vegetables in general would probably be happy to eat it on the side of a char-grilled steak.

But what about those of us on the other end of the spectrum, i.e.  those of us who would happily eat spinach, kale or just about any other green every day of the week?  Those of us who don’t need excessive amounts of butter and cream to make those greens palatable and would be happier without the extra fat and calories?

Well, I think I’ve got something that will appeal to both factions.

Large bunches of Swiss Chard and kale are combined with a lightly-spiced onion mixture and rich and creamy coconut milk  in this Indian-spiced creamed greens dish.  Even though it’s much, much healthier than your average creamed spinach recipe, it tastes no less indulgent.  Coconut milk for the win yet again.

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