World Recipes

Spiced chickpea curry — tangy, warming, deeply satisfying.

Spiced chickpea curry — naturally vegan when made without ghee.

Black lentils and kidney beans slow-simmered overnight with butter, cream, and tomatoes — the queen of dals.

Potato and cauliflower dry curry with turmeric and cumin.

Potato-cauliflower curry — naturally vegan and gluten-free.

Smoky mashed eggplant with spices — Punjab's roasted eggplant dish.

Smoky mashed eggplant — naturally vegan and gluten-free.

Fire-roasted eggplant mashed with onions, tomatoes, and spices — smoky, rustic, and deeply savory.

Chickpeas in a tangy, spiced tomato-onion gravy with amchur and pomegranate powder for tartness.

Fried paneer-potato balls in creamy cashew sauce.

Rich coconut curry with potatoes and peanuts — naturally GF and dairy-free.

Fresh paneer cheese cubes in a vibrant pureed spinach sauce with garlic, cumin, and cream.

Red kidney bean curry — Punjabi comfort food.

Red kidney beans simmered in a thick, spiced tomato-onion gravy — a Punjabi Sunday lunch essential served with rice.

Slow-cooked mustard greens with spinach, finished with ghee and served with cornmeal flatbread — a Punjabi winter staple.

Ethiopian cabbage, potato, and carrot stew — mild and comforting.

Simple red lentils tempered with cumin, garlic, and ghee, served over basmati rice — the everyday comfort meal.

Chickpea flour stew — Ethiopia's everyday comfort food.

Chickpea flour stew — Ethiopia's simplest comfort food. Naturally vegan + GF.

Mixed vegetables in a mild coconut-cashew-poppy seed sauce — richer and nuttier than its North Indian cousin.