Curried Quinoa Salad with Roasted Red Pepper Hummus (vegan, gluten-free)

vegan curried quinoa gluten-free 1

You guys are about to be all, “Oy with the poodles already! Kate, what is the deal with the quinoa salads?”

Because, I mean, I do make a lot of quinoa salads. There’s my favorite one ever, then there’s the Greek one, the Sun Valley one and the power bowl. That’s a lot for a blog that hasn’t even been around for a year yet, and for a blog that was originally started to be Paleo. 

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Lamb Rendang (gluten-free)

I had a recipe go rogue on me last week. I was just going along, minding my own business, following a recipe 
to the letter (very unlike me), and everything went to shambles.

But the flavors were so delicious that I have to give you the recipe anyway. I have totally tweaked the technique here, because somehow, I ended up trying to stovetop braise a piece of lamb in far too little liquid and with far too much heat (how? THE STOVE WAS ON LOW), then salvaging most of what was in the burnt pan and kind of starting again.

It was so worth it, though. The lamb is braised in a combination of curry, coriander, red pepper, orange zest and onion so savory it practically explodes with flavor on your tongue. The coconut milk adds just a touch of smoothness, and the braising method ensures the meat is perfectly tender.  Continue reading



The entire time I was making this soup, all I could think of was the Seinfeld episode in which the Soup Nazi appears. Mulligatawny is only one of the secret recipes Elaine finds in the bureau (Kramer’s favorite), but that’s the one that has always stood out for me, due to its incredibly fun name — and because that’s the recipe that finally breaks the Soup Nazi’s spirit.

Compared to most of the Indian dishes I’ve tried before, this recipe has comparatively few spices. It’s just curry and ginger, coupled with carrots, apple, cilantro and even a banana, for thickness and sweetness. Mulligatawny is actually Anglo-Indian, so that makes some degree of sense.

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Chicken and Onion Curry


Sometimes, the only thing that can warm you on a freezing winter night is curry. Full of warm, deep spices, a big bowl of curry has a way of comforting me on the dreariest, darkest, dampest nights.

More often than not, I end up ordering my curry out. It’s always Thai curry, in that case, yellow curry with chicken and vegetables and peanut sauce. But I wanted a good Indian curry recipe in my repertoire, and this is the best one I have found so far.

I love the combination of curry, garam masala, paprika, and garlic. The technique used here, making a sauce of pureed onions, adds an incredible flavor to the dish that would be impossible otherwise. With the creaminess added with coconut milk and heft added by the chicken and sliced peppers, this recipe was exactly what I craved this week.

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Cold Curried Carrot and Coconut Milk Soup


As a recovering English major, I love alliteration. But do you know what I love even more? Curry, especially combined with ginger and bright citrus flavors. And coconut milk? Don’t even get me started.

It has been just too hot to handle here for the past few weeks, but when I got about three pounds of carrots in my co-op basket, I knew they were destined for a soup. A quick flip through my copy of The Gourmet Cookbook, and I found the perfect recipe: Cold Curried Carrot and Coconut Milk Soup.

Though the creaminess of the soup, the heaviness of the carrots and the warmth of the curry might be too much to handle in the summer in an ordinary soup, the Gourmet editors had a stroke of genius and brightened the entire thing by adding lime juice and chilling the soup, making a really lovely, creamy soup that is also somehow refreshing. It’s also beautiful — bright yellow-orange, more if you add a pinch of turmeric as I did.

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