Tag Archives: paleo indian recipe

Thai-Indian Cabbage Slaw

17 Feb

Sometimes I read a recipe and I just think, YES.  

My sister texted me a screenshot of this one from Food and Wine magazine and I could not wait to pull all the ingredients off the shelves and whip it up…and sure enough, it is so good.  I adapted it a little bit, because the original was slightly too bitter/spicy for my preference.  (Maybe I just measured wrong.) The dressing is so savory and unique and exotic tasting.  It tastes restaurant-level good — I would order it over and over!

I named it Thai Indian.  Thai for the fish sauce.  Indian for the garam masala.  🙂

Another thing that makes this recipe so awesome is that you get to use up your somewhat obscure pantry items that otherwise end up expiring: fish sauce, garam masala, and sriracha.  (If you want some inspiration for those ingredients, make Kheema and Green Curry.)

This is another one of those salads that I could sit down on the couch and eat the whole bowl without abandon.  Along with the original kale salad and the pistachio herb salad, this one completes the Prime Pursuit Salad Trifecta.  🙂

Here you go, bring this to your next potluck and everyone will be thanking you!

1/4 c olive oil
juice of 3 limes
1 tbsp red wine vinegar
1-2 tbsps honey
2 tbsp soy sauce/coconut aminos
1 tbsp fish sauce
1 tsp sriracha
1 1/2 tsp garam masala
1/2 tsp cumin
1/2 tsp salt

1 large or 2 small heads of cabbage cored and finely shredded (I use one green and one purple)
6 scallions thinly sliced
1 bunch cilantro finely chopped
1 bunch mint finely chopped. 

Whisk the salad dressing ingredients together in a large bowl. Add the cabbage, scallions, cilantro and mint, toss to coat.

Same Slaw, topped it with Peanuts, Avocado, Tomatoes and Mandarins

This slaw would make an amazing meal topped with seared fish, grilled shrimp, beef, or chicken.


Check out these delicious salad recipes:

Tangy Pistachio Herb Salad

Kale and Brussels Sprouts Salad


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Murgh Makhani (Butter Chicken)

2 Apr

murgh makhani paleo indian recipeThis is one of the first recipes I made when I started eating paleo. As soon as the spices hit the coconut milk, a beautiful fragrance hit me, and I began to lick the sides of the pot like a fool, and that is when I realized–I can TOTALLY do this paleo thing.

My kids inhale this and it is one of my husband’s all time favorites. It is also so quick to whip up that it is my go-to meal to bring a friend/family in need. This is another fabulous freezer meal.**

This is another Sarah Fragoso dish, which is why I haven’t posted it…because it is not mine.  But I have had a few people ask me for this recipe, so I am going to go ahead and post it.   Hers is entitled Better Butter Chicken, and it is also called Murgh Makhani if you see it by that name.  Whenever I am serving it to people who (think they) don’t like Indian food, I just call it “tomato cream chicken” and they love it.

2 1/2 lbs boneless chicken thighs (or breasts if you prefer)
1 red onion diced
3 tbsp coconut oil
6 oz can tomato paste
½ can coconut milk
½ tbsp crushed garlic
½ tsp cardamom powder
½ tsp coriander powder
1 tsp fenugreek powder (sometimes this is called “Methi powder”)
1 tsp chili powder
 tsp sea salt
4 tbsp ghee (or butter)
lemon wedge and chopped fresh cilantro for garnish–(my addition :))

1.  Cut the chicken thighs into bite size pieces and set aside.

2.  In a large skillet or soup pot, heat the coconut oil over medium heat and add the diced onion and saute until translucent. Turn your heat down to low and add the crushed garlic, cardamom, coriander, fenugreek, salt, and chili powder.  Stir well to make a paste.

3.  Add the tomato paste and stir, this mixture will be very thick. Turn your heat back up to medium and add the coconut milk. Use a whisk to blend the tomato paste spice mixture and coconut milk together into a thick sauce.

4.  Bring the sauce to a simmer (1-2 bubbles per second) and add the chicken. Return the sauce and chicken back up to a simmer, cover and cook for approximately 15 minutes or until the chicken is done all the way through – make sure you stir often during the cooking process.

5.  After the chicken is cooked through, remove from heat, add the ghee and mix into the sauce until melted.

Serve the chicken over steamed red chard or any green of your choice. I usually take a bag of fresh spinach and stir it in, it wilts, and I have a one-pot dish. I don’t know if that is an authentic way of serving, but it is yummy!! I have also poured this over toasted ground cauliflower in lieu of rice, which is completely divine.

**If you are preparing this as a freezer meal, prepare this he same way, but only simmer until the chicken is partially cooked through. Take off the heat, let it cool, and store it in an air-tight container in the freezer up to 4 months. When ready to eat: thaw, pour into a pot and bring it back up to a simmer until the chicken is cooked and tender.




this little one, and all the rest of my kiddos, LOVE this recipe. 🙂

Quick Kheema

8 May

I have acquired a recent love for two things:  ground lamb dishes, and Indian food.  I had 2 pounds of ground lamb due to expire in my fridge today, and it dawned on me that I could probably turn it into a quick Indian dish.  I did a little research and this is what I came up with.  This was so quick, and it’s truly unique and addictive!  It is so savory with a mysterious note of cinnamon that leaves hints of sweetness.

You have to try this.

2 pounds ground lamb (or any other ground meat you have on hand)
2 small or 1 large onion diced
4 cloves garlic, minced
3 tsp garam masala
2 tsp salt
1.5 tsp cumin
1 tsp coriander
1 tsp chili powder
3 tbsp tomato paste
2 c broth
juice of 1 lemon
Raita or greek yogurt

 In a large pot over medium heat, crumble the ground lamb until mostly cooked through.  Drain cooked lamb to a colander, and reserve 2 tablespoons of fat. Saute onion and garlic in the reserved fat on medium until translucent, about 5 minutes.  Stir in all the spices, and the tomato paste.  Return the browned meat to the pan, and add broth and lemon juice.  Reduce heat, and simmer for 10 to 15 minutes until liquid has evaporated.  Toss in green peas if desired, and top with yogurt.

Typically you would serve this over basmati rice.  I ate it in a bowl, chili style.  Also it would be delicious served over zoodles, spaghetti squash, or even riced cauliflower.  Also, it would make a delicious filler for an omelette, or served under a couple poached eggs.

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