Looking for a deliciously simple one-pot vegetarian curry dish that also happens to be gluten-free? We think you’ll love this one and you’ll find most of the ingredients you’ll need in our weekly sale from October 12th – 18th, which honors our duel celebrations of Fair Trade Month and Non-GMO Month.
In honor of our duel celebrations of Fair Trade Month and Non-GMO Month, we’re excited to be featuring a lineup of some of our favorite Fairtrade Certified, non-GMO Verified ingredients in our weekly sale from October 12th – 18th. In that display, you’ll find most of the ingredients for this fantastic Chicken Korma, so it’s a perfect time to give it a try!
Our Weekly Sale from April 13th – 19th celebrates the culinary traditions of Vaisakhi. This spring holiday, also known as Baisakhi, is traditionally celebrated on either April 13th or 14th and has been celebrated as a harvest festival in Punjab – an area of northern India – for a long time, even before it became so important to Sikhs. In 1699, Guru Gobind Singh chose the festival as the moment to establish the Khalsa – that’s the collective name given to Sikhs who’ve been baptized, and thus marks the time when Sikhism was born as a collective faith. Like many celebratory holidays, Vaisakhi is marked with singing, dancing, parades, colorful attire, and delicious foods that honor the harvest. With this in mind, we share this haak ka saag recipe hailing from the Punjab region of northern India. The recipe’s author describes it as “lip-smackingly good peasant food” which pairs well with the tandoori chicken recipe also featured this week on our Blog and Weekly Sale display
Are you craving tender, juicy, outrageously delicious chicken tandoori, but you’re not sure how to make it at home? You’re in luck! This recipe will make it simple, even if you don’t have the signature traditional clay tandoor oven at home. And you’ll find many of the ingredients featured in our Vaisakhi-themed Weekly Sale from April 13th – 19th, making this one easy on the budget!
Cucumber raita is a popular side dish in Indian cuisine, made with yogurt, cucumber, herbs, and spices. Usually served alongside boldly spiced curries, it helps cool and cleanse the palette in between bites. Our Weekly Sale from January 12th – 18th celebrates the culinary traditions of Makar Sankranti, which is a Hindu observance and festival celebrated on January 15th this year. Makar Sankranti marks the transition of the Sun from the zodiac of Sagittarius (dhanu) to Capricorn (makara). Since the Sun is regarded to have moved from the southern hemisphere to the northern hemisphere on this day in the Hindu calendar, the festival is dedicated to the solar deity, Surya, and is observed to mark a new beginning. Makar Sankranti is observed across India with festivals, fairs, ceremonial swims in sacred waters, dances, kite flying, bonfires, and feasts of traditional Indian fare such as this raita, which pairs nicely with the khichdi recipe that you’ll also find on our blog and at the Weekly Sale display!
Our Weekly Sale from January 12th – 18th celebrates the culinary traditions of Makar Sankranti, which is a Hindu observance and festival celebrated on January 15th this year. Makar Sankranti marks the transition of the Sun from the zodiac of Sagittarius (dhanu) to Capricorn (makara). Since the Sun is regarded to have moved from the southern hemisphere to the northern hemisphere on this day in the Hindu calendar, the festival is dedicated to the solar deity, Surya, and is observed to mark a new beginning. Makar Sankranti is observed across India with festivals, fairs, ceremonial swims in sacred waters, dances, kite flying, bonfires, and feasts of popular Indian foods such as this khichdi recipe, which pairs nicely with the raita recipe that you’ll also find on our blog and at the Weekly Sale display!
According to Sam Sifton, who adapted this recipe for New York Times Cooking, “Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth, and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger, and tomatoes scented with garam masala, cumin, and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot.” You will find several of the ingredients, some of which are Fairtrade Certified in honor of Fairtrade Month, in our Weekly Sale from October 13th – 19th, so it’s a perfect time to give this one a try!
Dal is a layered dish with thousands of variations determined by everything from the availability of certain ingredients to family traditions. But amongst them all, two components are essential to dal: tender lentils and tempered spices. Soft-cooked lentils stewed in an aromatic broth full of onions, garlic, and ginger become the base of most dals. Tomatoes, potatoes, or other vegetables can be added as well, but those elements depend on the cook, the region, and the traditions that influence what goes in the pot. Our Indian Cuisine-themed weekly sale from February 17th – 23rd features organic red lentils, so it’s a great time to give this comforting dish a try!
Our Weekly Sale from February 17th – 23rd celebrates Indian cuisine and features a lineup of ingredients to help you bring the flavors of India to your kitchen table. While using dried chickpeas requires a bit more time than their canned counterparts, we think you’ll enjoy the extra cost savings and appreciate the way that the dried chickpeas absorb the rich curry flavors as they cook.
Dal is a layered dish with thousands of variations determined by everything from the availability of certain ingredients to family traditions. But amongst them all, two components are essential to dal: tender lentils and tempered spices. Soft-cooked lentils stewed in an aromatic broth full of onions, garlic, and ginger become the base of most dals. Tomatoes, potatoes, or other vegetables can be added as well, but those elements depend on the cook, the region, and the traditions that influence what goes in the pot. Our Indian Cuisine-themed weekly sale from February 13th – 19th features moong dal (split mung beans), so it’s a great time to give this comforting dish a try!
