Makes 4 meals worth
Ingredients:
- 1 box peeled garlic (20)
- 1 small bulb ginger
- 6 medium onions (or 3 giant onions)
- 10 tomatoes (or 3 boxes compari)
- 10 dry red chilli
- 20 curry leaves
- 2 ts salt
- 2 ts red chilli powder
- 1 ts tumeric powder
- 1 ts cumin powder
- 2 ts coriander powder
- 1 ts mustard seed
- olive oil
- 100 ml olive oil into the pan
- Once hot add musard seed
- Add onion, diced, saute
- Add garlic and ginger paste
- Add curry leaves and red chillis, saute
- add tomatoes
- boil until water has dissapeared
- add spices
- continue saute until oil separates
with umami fries, eggs, quick pickled jicama, watermelon radish, avocado, vegan chorizo, cheese, salsa rojo on the side
Pressure cook for 5 mins
- 1/2 cup soaked and washed toor dal (soak for 30 mins)
- 2 green chillies
- 2 garlic cloves
- A spring of curry leaves
- 2 tomatoes
- Pinch or turmeric
- 3/4 cup water
Dry roast
- 1/4 tsp fenugreek seeds
- 1/4 tsp zeera seeds
- 1/4 tsp pepper
- 1 1/4 tbsp coriander seeds
- 3 red chillies
- 1/4 cup grated coconut
- water + grind to a paste
Stir fry
- mustard seed
- 10-20 shallots
- curry leaves
- 2-3 red chiles
put in the pressure cooked stuff into the stir fry
just stir fry em wit salt and oil
just stir fry em wit salt and oil
1 can chicpea 1 beet 2 spoons tahini 3 cloves garlic quarter cup oil and a lemon blend it
Green rice
https://omnivorescookbook.com/chinese-eggplant-with-garlic-sauce/
1 can Chickpea Quarter cup tahini 15 cherry tomatoes Half raw onion 2 cloves raw garlic Curry powder Paprika / cayenne pepper Salt Maple syrup Lime
1 15 oz. can chickpeas, rinsed and drained (about 1.5 cups) 4 tbsp olive oil (or butter) 4 garlic cloves, thinly sliced 1 28-32 oz jar favorite marinara sauce 2 tsp smoked paprika (optional) 2 cups finely chopped chard or kale