Indian / ANN OGDEN GAFFNEY

RECIPES

Creamy Aubergine and Peanut CurryBy Ann Ogden Gaffney

If using dried curry leaves add them in with the tomatoes in step 4.

Quick Spinach CurryBy Ann Ogden Gaffney

As soon as the garlic starts to color, about 1 minute, start adding the spinach in big handfuls.

Vegan Creamy Cashew Curry SauceBy Ann Ogden GaffneyThis vegan creamy cashew curry sauce works wonderfully with all kinds of foods from chicken breasts and firm tofu to peas and lentils. It freezes well and quickly jazzes up weeknight dinners.

Spicy, Smoky ChickpeasBy Ann Ogden GaffneyRinse the soaked chickpeas in cold water. Put into a medium sized pot with the shallot, bay leaf, and dried chipotle pepper. Add water to cover by about 1 inch.

Spicy Lentil PattiesBy Ann Ogden GaffneyI hate letting good food go to waste. Spicy Lentil Patties are the tasty result of having a lot of dal in my freezer left over from a couple of Indian veggie curry take-out extravaganzas and lunch to make.