Ever cooked something with chickpeas or lentils? Ever wondered what’s in that dreamy sauce at the Indian restaurant, that you could pour on everything and eat every day. Or what to do with all that chickpea flour! You’ve got all those answers and more in Vegan Richa’s Indian Kitchen* by Richa Hingle, © 2015 by Richa Hingle. Vegan Heritage Press, LLC.
There is a scientific reason that Indian food feels insanely delicious to many. The spices and flavors that don’t necessarily feel complementary are often used to give the final dish a complex flavor profile. It is radical and mesmerizing! Get your pantry ready, get vegetables and beans and use the spices for everyday meals or host a dinner to remember.
- Butternut Coconut Red Lentil Curry
- Manchurian Cauliflower
- Vegetable Korma
- Gulab Jamun and other sweets
- and dals, dals, dals!
Richa Hingle grew up in India, where everyday food was vegetarian and focused on eating fresh, local, and wholesome foods. Today, she is the award winning recipe developer, blogger, and photographer behind VeganRicha.com. She loves to show people how easy it is to cook vegan Indian or other cuisines.
Whether you are vegan or not, Indian or not, and simply want to eat some delicious food, this book can find a home on your shelf. See two recipes from this book here on VegKitchen:
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