This lovely plant-based curry is a snap to make in the Instant Pot. Pre-soaking the black-eyed peas means that all the ingredients will reach the right texture, without getting over-cooked, in 12 minutes of pressure. This method avoids the need for oil, which saves on fat and calories. Seasonings and heat level can be adjusted to taste. The curry freezes well.

EntreeLinda TylerJanuary 25, 2022Curry, Gluten-free, Instant Pot, Freezer curry, Anti-Inflammatory Comments

30-Minute Cashew-Vegetable Curry

This delicious plant-based curry is high on flavor and low on calories (about 165 calories per serving). You can customize it, using your favorite vegetables.

EntreeLinda TylerJanuary 1, 2021Under 30 minutes, Gluten-free, Fast and healthy dinner, Curry, Freezer curryComment

Summer Squash and Chickpea Curry

This lovely curry makes good use of home gardens’ harvests—eggplant and summer squash. I like to serve this curry with baked Indian fritters.

EntreeLinda TylerJuly 7, 2018Gluten-free, Curry, Freezer curry, Anti-InflammatoryComment

Mushroom and Pea Creamy Masala

This excellent curry is surprisingly flavorful, given the simplicity of the recipe. The spices’ aroma fills up the kitchen and makes your mouth water while you’re cooking the dish.

EntreeLinda TylerApril 12, 2018Gluten-free, Curry, Freezer curry, Anti-InflammatoryComment

Eggplant, Chickpea, and Spinach Curry

Recipes with eggplant usually call for loads of oil. I used my broiling method to cook the eggplant with only light sprays on both sides. The rest of the recipe brings classic Indian spices and ingredients to the party for a delicious curry.

EntreeLinda TylerMay 12, 2017Gluten-free, Curry, Freezer curry, Anti-InflammatoryComment