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Guide to Indian Flavors

July 21, 2011

Bean: Chick Peas, Lentils, Yellow Split Peas

Dairy: Milk, Yogurt

Flavor/Herb/Spice: Curry (Red Chili, Coriander, Mustard Seeds, Black Peppercorns, Fenugreek, Ginger, Turmeric, Cumin, Cinnamon, Nutmeg)

Grain: Long Grain Brown Rice, Jasmine Rice

Vegetable: Tomato, Sweet Potato, Cauliflower, Okra, Spinach

Oil: Coconut, Ghee

Nut/Seed: Cashew, Almond

You now know the drill: pick a few vegetables (different colors and textures), a grain and a source of protein and use the information above to guide you.

Chickpea Masala with Spring Asparagus, Brown Rice

Tempeh Curry (forbidden black rice, bok choy, preserved lemons, harissa)

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