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  • Sweet Potato and Chickpea Tikka Masala

    Sweet Potato and Chickpea Tikka Masala

    Am sweet on this Sweet Potato and Chickpea Tikka Masala because 1. it comes together oh so fast and 2. it’s damn delicious. I first made this recipe with leftover roasted sweet potato but since then I have just made this a one-pan recipe by cooking the sweet potato in the skillet. Both ways are delicious! For a variation, you can also sub in my Cashew Butter Masala for the Tikka Masala. Sweet Potato and Chickpea Tikka Masala Serves 4 Ingredients 1 tablespoon mild, flavorless oil such as canola or sunflower 1 large sweet potato, peeled and cut into 1/2 cubes 1 jar...

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  • Egg Korma

    Egg Korma

    Who doesn't love a delicious recipe that comes together as fast as you can boil an egg? This is one of my back-pocket recipes that I pull out when I have last minute guests. It's a true show stopper of a dish that takes minimal effort and only a few ingredients. Serves 4 Ingredients  1 jar of Brooklyn Delhi Coconut Cashew Korma simmer sauce 1/2 cup coconut milk 6-8 medium soft or hard boiled eggs, halved chopped cilantro or herbs for garnish For Serving rice or naan yogurt (optional) Brooklyn Delhi Tomato or Roasted Garlic Achaar   Method Add the jar of Brooklyn Delhi Coconut...

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  • Roasted Butternut Squash with Golden Coconut Cream

    Roasted Butternut Squash with Golden Coconut Cream

    This is a recipe adaptation from one of my favorite cookbook authors, Asha Gomez (I Cook in Color: Bright Flavors from My Kitchen and around the World and My Two Souths). She posted this stunner on Instagram and I instantly had to try it and now it's become a staple. My shortcut is to take our Golden Coconut Curry and heat it up with a touch of coconut cream to fill the roasted butternut squash with and then top it off with Tomato Achaar. Roasted Butternut Squash with Golden Coconut Cream & Tomato Achaar, adapted from Asha Gomez Ingredients 4 small butternut squashes...

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  • Achaari Gochujang Noodles

    Achaari Gochujang Noodles

    In some Asian cultures, eating long noodles in the New Year is good luck and symbolizes longevity. I'm weak and succumbed to the whole Squid Games hoopla and fell for the character of Ali Abdul. In honor of #199, I created this recipe for noodles combining achaar and gochujang, a Korean fermented chili paste. I sometimes add fried tofu to the noodles and this sauce is also delicious on dumplings. I hope you enjoy! Achaari Gochujang Noodles Serves 2 Ingredients 4 oz dried noodles (i.e. jajang, udon, ramen, linguini) - you can make more as there will be more sauce leftover with the below...

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  • Mushroom Korma

    Mushroom Korma

    I love this plant-based take on Korma using my Coconut Cashew Korma simmer sauce. Most often chicken is the star of Korma but mushrooms are a decent stand-in and some may say a superior substitute;)  I also add peas for some natural sweetness. This is a quick and delicious meal that you will come back to over and over again. Mushroom Kormaserves 4 INGREDIENTS 1 Brooklyn Delhi Coconut Cashew Korma  1 tablespoon oil or butter8 oz cremini or baby bella mushrooms, sliced1 cup frozen peas1/2 cup coconut milk, dividedsalt to taste chopped cilantro For serving Rice or Naan Brooklyn Delhi Tomato or Roasted Garlic Achaar for heat or Mango Chutney for...

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  • Butter Masala Pizza Toast

    Butter Masala Pizza Toast

    I absolutely adore cookbook author and Khaana Collective contributor Nik Sharma's recipes and his delicious Pizza Toast is no exception.  I made one substitution - in place of pizza sauce, I subbed in my new Cashew Butter Masala sauce and it was delicious! I hope you enjoy! Butter Masala Pizza Toast, adaptation of Nik Sharma's Pizza Toast recipe from The Flavor Equation Ingredients  1/4 cup unsalted butter or extra-virgin olive oil 4 slices sandwich bread 1/4 cup Brooklyn Delhi Cashew Butter Masala simmer sauce 1/2 cup sharp cheddar 1 medium bell pepper 1 medium tomato fine sea salt freshly coarsely ground black pepper 2 tablespoons chopped cilantro...

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