Baked Cod with Lentil Curry and Coconut Milk

Cookalong with Frida and Ciana. They in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. This time we made Cod baked in the oven in Coconutmilk. With it we made an Indian inspired Curry with green lentils, chickpeas, leek, carrot, onion and garlic and with indian spicing and coconut milk. I even had white rice with mine. It turned out delicious. 

Chickpea Tikka Masala

Sunday Night is since almost a year back now cooking time and Cookalong with Frida and Ciana in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. I appreciate this time so much. They really earned their Masterchef Aprons😀. We have cooked so many exiting dishes from around the world. And I always make so I get great food for the week coming. This sunday night we cooked Indian, Chickpea Tikka Masala. We made it totally vegan. It turned out so great. Healthy, heartwarming and real comfortfood.

Coconut Chutney

Chutneys are the flavor-saver of Indian cuisine—they can be sweet or spicy, chunky or smooth, and typically incorporate some combination of fruits, herbs, and vegetables. Don’t be alarmed by the white, chunky, spackling-paste-like appearance of this Coconut Chutney. The mild, slightly bitter taste goes with practically anything and especially with little patties made of rice.

Indian Curry Caserole with Pumpkin

Directions: Boil the rice or bulgur as instructed on the package. Mortar spices, cardamom and mustard seeds for the spice mixture and mix with the rest of the dry spices.Fry the onions, garlic, chili, ginger and spices in oil while stirring until the onion is soft. Add the tomato paste and fry for 1 minute. Add crushedContinue reading “Indian Curry Caserole with Pumpkin”