Tag: mustard seed
![Aloo Gobi](http://www.paleopantry.org/wp-content/uploads/2019/03/20190303-Aloo-Gobi.jpg)
Aloo Gobi (Potato & Cauliflower Curry)
Delicious and comforting vegan curry made by cooking potatoes and cauliflower in a mildly-spiced sauce. This recipe is naturally Gluten-free and Dairy-free. Aloo Gobi is a mildly-spiced curry from India.
![Red Lentil & Butternut Squash Dal](http://www.paleopantry.org/wp-content/uploads/2018/05/20180508-Red-Lentil-Dal.jpg)
Red Lentil & Butternut Squash Dal
Thick curry made by simmering lentils in a spiced sauce until they break down to a creamy consistency. This vegan dish is the ultimate Indian comfort food. Dal is an
![Beetroot & Coconut Curry](http://www.paleopantry.org/wp-content/uploads/2016/12/20161230-Beetroot-Coconut-Curry.jpg)
Beetroot & Coconut Curry
A dry vegetable curry which balances sweet coconut flavours with aromatic spices and some heat. This Dairy-free and Paleo recipe is made with coconut milk.
![Curry Powder](http://www.paleopantry.org/wp-content/uploads/2016/01/20160124-Curry-Powder.jpg)
Curry Powder
Mild spice mix derived from India. Made from finely ground coriander seed, cumin, turmeric, mustard, fenugreek, ginger, cardamom, cloves and chilli powder.
![Panch Phoron](http://www.paleopantry.org/wp-content/uploads/2016/01/20160124-Panch-Phoron.jpg)
Panch Phoron (Indian Five Spice)
Easy whole seed spice mix, which needs no grinding. Used as a flavour base in Indian cooking, where it is added to hot oil to release the aromatic flavours.
![Indian Stir Fry Vegetables](http://www.paleopantry.org/wp-content/uploads/2015/10/20151002-Indian-Stir-Fry-Vegetables.jpg)
Indian Stir Fry Vegetables
An Indian style of stir fry in which a little water is added to the pan. This slower cooking method steams the chopped vegetables, rather than flash frying.
![Grain-free Vegetable 'rice' with Indian Spices](http://www.paleopantry.org/wp-content/uploads/2014/11/20141121-vegetable-rice-with-curry-1.jpg)
Grain-free Vegetable ‘rice’ with Indian Spices
Shredded aubergine, carrot and cauliflower florets are lightly fried in a fragrant spice mix, and then garnished with spring onions and toasted cashew nuts.