veggie noodle curry bowl

veggie noodle curry bowl | A Brown Table

There's no beating the silky, smooth texture of a freshly cooked noodle. It's one of the best things invented centuries ago. They're delicious and I can eat bowls of slurpy noodles every day! Then came the advent of the veggie noodles which departed from traditional grain based noodles. It made it possible for me to eat noodles at lunch without the fear of passing out at work from satiety. My personal favorites when it comes to veggie noodles: zucchini, sweet potatoes, beets and carrots. There is one exception, I use red beets only when I know the red color of the beets won't affect the overall look of my dish but otherwise, I love to  go crazy with my spiralizer. There are lots of magical things that can happen with KitchenAid's spiralizer, beyond noodles of different shapes and sizes, you can peel and core apples and other similar produce, thinly slice them, etc. 

This veggie noodle bowl uses zucchini and lightly roasted sweet potato noodles tossed in a simple coconut milk based curry. You can grab the recipe for my Goan inspired veggie noodle bowl curry at KitchenAid's blog with step-by-step visual instructions on how to cook it. Happy spirailzing!

veggie noodle curry bowl | A Brown Table
veggie noodle curry bowl | A Brown Table
veggie noodle curry bowl | A Brown Table

Disclaimer: Thank you to KitchenAid for sponsoring this post. All opinions expressed are solely my own.


lamb kofta curry

lamb kofta curry | A Brown Table

My skill level in the garden can best be described as a "green meets black thumb", plants that are less fussy do well while those that are more finicky might not. But sometimes even the less demanding plants will throw me a curveball. Take my little dwarf fig tree for example, it was doing fine until suddenly some of the leaves started showing tiny raised black dots. The leaves would eventually brown (I think this some type of plant rust problem) and then fall off. I couldn't figure out if the plant needs more water or less and I thought all was lost until yesterday when I noticed several tiny little ovules of figs suddenly coming out from the sides. It would be a bummer to lose this one, especially now with this fruit to come. 

I'm on my way to Brooklyn, NY this week to attend the Saveur Food blog awards. Besides all the potential food stuff, I'm looking forward to meeting and spending time with the other nominees. Some I've already met in person and others I'm excited to meet in person finally. This is also going to be a nice little vacation of sorts and I plan to visit Milk Bar and eat lots of cookies and cakes. 

But before I leave on my trip, I wanted to share something . Koftas are probably one of my favorite Indian dishes, they're easy and pretty much a one bowl dish with the addition of rice or a piece of flatbread. To simply describe an Indian kofta , it's a round ball made of meat or veggies, traditionally you would deep fry or shallow fry them but you can bake them. After browning the meatballs, they are cooked once again, this time in a rich creamy sauce and garnished with fresh herbs, The spices are what make this meatball recipe special, besides the usual suspects in the aromatics, coriander and cumin add a delicious level of smokiness to the meat and balance the heat of the chili. 

lamb kofta curry | A Brown Table
lamb kofta curry | A Brown Table
lamb kofta curry | A Brown Table
lamb kofta curry | A Brown Table

Here are some of my kitchen tips that you might find useful when preparing this kofta curry,

  • I've used lamb but beef can be easily substituted in the same amount.

  • When sautéing the aromatics you can use ghee instead of vegetable oil for a richer flavor.

  • Mince the onions as fine as possible, the ones I used this time for the recipe were a little larger than I would have liked them to be. The finer the chop the chances of the onion falling out of the meatball on cooking are even lower. If some larger pieces of onion come off the meatball during cooking, save and add them to the curry later.

  • Add little or less chili powder depending on how hot you would like it.

  • Use a finely ground almond flour, it will make the curry deliciously creamy and velvety.

lamb kofta curry | A Brown Table

lamb kofta curry

yields: 12  individual meatballs / about 4 servings


1 1/2 teaspoons turmeric powder

2 teaspoons chili powder (using a hot chili powder such as the Kashmiri chili type)

2 teaspoons coriander seeds

2 teaspoons kosher sea salt

2 tablespoons garlic, finely minced

2 tablespoon ginger root, peeled and grated

1 large egg

2 cups red onion, finely minced

1 lb ground lamb

enough vegetable oil for shallow frying + 1 tablespoon

1/2 cup almond flour

1 cup water

1 tablespoon mint leaves, fresh

1 tablespoon cilantro leaves, fresh

1. Grind all the ingredients from the turmeric powder to the coriander seeds in a spice mill or with a mortar and pestle to form one fine powder. Place aside until ready to use.

2. In a medium-sized mixing bowl, place half of the salt, ginger, garlic, onions and half of the ground spice mixture prepared in step 1. Stir in the ground lamb and the egg with a large spoon and mix until evenly combined. Divide the meat into 12 parts and shape each into a ball with your hands.

3. In the meantime, heat a little bit of oil in a large cast iron skillet or non-stick pan on medium-high heat. When the oil is hot, shallow fry about 4-5 meatballs at a time until they are browned evenly. This will take about 3 to 3 1/2 minutes. Drain the excess oil from the meatballs over a plate lined with a sheet of adsorbent paper towel. Cook the rest of the meatballs and keep aside. 

4. In a medium-sized wok or saucepan, heat 1 tablespoon of oil on medium-high heat. When the oil is hot add the remaining onions and cook for about 3 minutes until they turn translucent. Add the remaining ginger and garlic and sauté for another 30 seconds. Stir in the remaining ground spice mixture in and cook for another minute with occasional stirring. Stir in the almond flour and cook for 1 minute. Finally add the meatballs along with the 1 cup of water. Carefully fold to mix taking care to avoid breaking the meatballs. Bring the mixture to a boil on high heat, then reduce the heat to a gentle simmer and cook for 30 minutes. Add the remaining salt. Remove from stove and transfer to a serving dish, garnish with mint and/or cilantro. Serve hot with rice or Indian flatbread such as naan or roti. 

Recipes you might be interested in 

Spelt Naan 

Skillet Naan with Cilantro Garlic Butter 

Lentil and Pumpkin Shami Kebabs

Pumpkin Raita




goan shrimp curry

Goan Shrimp Curry | A Brown Table

Between jet lag recovery and copious amounts of laundry last week, I realized I didn't make any new year's resolutions. Perhaps, I should have but I've been feeling rather good about not having set any sort of objectives for this new year. So I guess this year will be a dynamic one with me being as fluid as possible and living in the moment. Resolutions, adios!

Goa has many beautiful beaches and old churches but as I've said in the past, it is also famous for good seafood. You will find several restaurants built on the sand that serve great food and of course we partook in eating plenty. Though there are several different types of Goan curries, I wanted to share a very simple recipe that I make at home often. I used this curry base to cook shrimp and fish, it's easy to prepare and full of coconut goodness. You have the meat of the coconut which makes this curry thick and rich with a good dosing of dietary fiber. Serve this curry with a bowl of steaming rice or dip hot parathas or rotis into it and sip a glass of chilled beer! 

Goan Shrimp Curry | A Brown Table
Goan Shrimp Curry | A Brown TableGoan Shrimp Curry | A Brown Table
Goan Shrimp Curry | A Brown Table

Here are some of my kitchen tips while preparing this curry,

  • You can skip the shrimp and use fish or veggies (such as peas, corn, green beans etc) , just remember to adjust the cooking time accordingly. I'm not a huge fan of eating salmon in curries but a white meat fish with a lot of flesh will be great here. 
  • You can make this curry as hot as you like or as mild. Adjust the amount of black peppercorns and chili accordingly. If you can't find Kashmiri chilies, you can use thai chili peppers or even cayenne powder. 
  • You could use coconut milk but to keep this dish as close to as what you would eat in a Goan home, I went with unsweetened grated coconut. You can find pre-grated coconut in the frozen section of most Indian, asian and international grocery stores. If you can grate your coconut at home, that's even better! 
Goan Shrimp Curry | A Brown Table
Goan Shrimp Curry | A Brown Table

goan shrimp curry



1 lb shrimp (I used medium sized but even the smaller variety will be great here)

1 1/2 cups coconut, freshly grated (unsweetened only)

1 teaspoon coriander seeds

8 small dried red kashmiri chiles or 1 teaspoon red chili powder (cayenne can also be used here, adjust amount based on taste or 2-3 thai chili peppers)

1/2 teaspoon turmeric powder

20 black peppercorns, whole

1/2 teaspoon cumin seeds

2 garlic cloves, halved

1 inch piece ginger root, peeled and chopped

1  cup red onion, diced + 1/2 cup thinly sliced

2 cups water

1 1/2 tablespoons tamarind extract (if using concentrate using 1/2 teaspoon)

1 tablespoon vegetable oil 

1 teaspoon kosher sea salt

1 tablespoon fresh cilantro leaves, chopped

1. Devein the shrimp and remove and discard the outer shell. If you like, leave the tail end of the shell on. Keep the cleaned shrimp aside in the refrigerator until ready to use.

2. Attach the blade to the bowl of a food processor. Place all the ingredients from the coconut to the 1 cup of onions and grind to a smooth paste. Add a little water (around 50-100 mL) if the paste does not move during pulsing, you might need to stir things up to ensure all the ingredients combine to form one smooth paste. 

3. Heat the oil in a wok or kadai on medium-high. After about a minute when the oil is hot, add the remaining 1/2 cup of thinly sliced onions and cook until lightly seared and brown (about 4-5 minutes) with occasional stirring. Add the coconut-spice paste to the wok and cook the paste for about 5-6 minutes until most of the liquid has evaporated and the mixture begins to leave the sides of the wok. Stir the paste constantly while cooking to prevent burning. 

4. Add the remaining water to the mixture in the wok and stir to combined. Bring the mixture to a boil. Fold in the cleaned shrimp prepared in step 1. Cover with a lid and cook until the shrimp change color and their flesh turns opaque (avoid overcooking as the shrimp can get rubbery). Depending on the size of the shrimp the cooking process can take anywhere between 5-6 minutes for larger ones and under 3 minutes for smaller ones. Remove from stove and garnish the curry with fresh cilantro leaves. Serve hot with steaming rice or naan, roti or flatbread. 

dum aloo

dum aloo - Pan Seared Baby Potaotes in a Spicy Indian Tomato Yogurt Gravy | A Brown Table

Comfort food means different things to everyone, I get a little baffled when people ask me to name my favorite. For one, I have a favorite comfort food for each meal of the day, my choices also vary by season and my favorites will vary and if that isn't crazy enough, sometimes I want to pick my favorite comfort food by geography. But despite this overwhelming web of complexity that I create for myself, it would be easier for me to pick my favorite comfort ingredients. In that list, without a doubt I'd definitely include potatoes!

dum aloo - Pan Seared Baby Potaotes in a Spicy Indian Tomato Yogurt Gravy | A Brown Table

One of my favorite ways to prepare potatoes is in this spicy, tangy and creamy sauce that hails from the North of India known dum aloo. Dum is a cooking technique where vegetables or meats are allowed to cook in their own steam and the vapors of a small amount of fat. We ate this dish often as kids and I'm sure my father still makes this dish whenever possible, as this is one of his favorites.

Traditionally, baby potatoes are deep-fried and then folded into a simmering pot of a rich cream and yogurt based sauce. This version is a little different, for one, I decided to brighten the colors a little by using a bag of mixed colored baby potatoes. Fingerlings would also work great here! I skipped the deep-frying part and instead decided to sear the potatoes in their jackets ,a little and cook them until they were lightly crisp and browned on each side. Instead of heavy cream, I scaled up the amount of plain yogurt and got a thicker and richer flavor using the Greek kind. 

dum aloo - Pan Seared Baby Potaotes in a Spicy Indian Tomato Yogurt Gravy | A Brown Table

You can use ghee (the more traditional choice) or olive oil here, it's up to you. Fresh tomatoes and aromatics make the base of this delicious sauce that is flavored with a delicious mixture of spices. Serve this dum aloo fresh and hot with a side of India flatbread such as roti or naan or even plain rice and a side of chilled plain yogurt and a salad.  

dum aloo - Pan Seared Baby Potaotes in a Spicy Indian Tomato Yogurt Gravy | A Brown Table

dum aloo

yields: 4 servings


2 lbs baby potatoes (colored)/ fingerlings

3 tablespoons ghee/olive oil 

2 cups tomatoes, diced

1 cup red onion, diced 

1 thai chili pepper 

1 garlic clove

1 inch piece ginger root, peeled and chopped

2 cloves

1/2 teaspoon coriander seeds 

1/2 teaspoon cumin seeds

1 teaspoon turmeric 

1 1/2 teaspoon kosher sea salt 

3/4  cup plain greek yogurt, lightly whipped

a little fresh cilantro for garnish

1.  Rinse the potatoes under cold tap water, wipe them dry and slice the potatoes in half across their length.   Prick the potatoes twice with the prongs of a fork. Heat a cast-iron or non-stick skillet with a lid on a medium-low flame. Add 1 tablespoon of the ghee/oil and heat for 30 seconds. Once the oil is hot, add the potatoes, cover the saucepan with a lid and cook them on each side until they are lightly browned and get light brown blisters on each side. This should take about 6-8 minutes. Remove the potatoes and sprinkle them with 1/2 teaspoon of the salt. The potatoes should be almost tender but not completely cooked.

2. Grind all the ingredients from the tomatoes to the turmeric in a blender until smooth. Keep aside. (You can also grind the tomato-chili-ginger-garlic and dry spices separately and then mix them together but I find this to a better way as it uses less equipment and the cleanup is less)

3. Heat the rest of the oil in a wok or saucepan with a lid on medium-high. Add the pureed tomato spice mixture from step 2. Cook this sauce for about 3-4 minutes with occasional stirring. Reduce the flame immediately to a gentle simmer, add the rest of the salt and fold in the potatoes. Cover with the wok with its lid and allow to cook untii the potatoes are completely tender but not mushy. This should take about 15 minutes. Once the potatoes are cooked, fold in the yogurt. Cook with constant stirring (to prevent burning) for about 2 minutes and remove from stove. The sauce should be thick in consistency. Taste the sauce to make sure the amount of salt is enough. Garnish with freshly chopped cilantro leaves and serve hot with rice, roti or naan. 

indian walnut curry

Indian walnut curry #indian #curry #walnut #food #foodphotography #foodstyling

This is one of those recipes where it's easy to make, there are a few "shortcuts" and the end result is delicious. But before we get to the recipe, let me just take a moment to talk about the mathematical wonder that is a Romanesco broccoli (technically it's a cauliflower and not a broccoli). But those damn fractals, they get me every single time! (for some reason they remind me of pine forests on a globe)

Indian walnut curry #indian #curry #walnut #food #foodphotography #foodstyling
Indian walnut curry #indian #curry #walnut #food #foodphotography #foodstyling

Now let's get back to this curry, this is definitely a very different type of Indian curry that I've shared with you. The base of the curry is made with walnuts and then seasoned with a melange of spices to create a rich and creamy sauce. Arkhot (walnuts in Hindi) curry is a rather easy dish to prepare, I use a few shortcuts here because it makes life easy and when you're short on time, you can use a rotisserie chicken like I did. Since rotisserie chicken is precooked you don't need to cook it for too long in the walnut curry base which is helpful because ground nut pastes can burn quickly so stir it carefully and often.

I realize that it might be hard for some of you to find a Romanesco but you can substitute the same amount of cauliflower or broccoli florets in the recipe. I decided to boil the Romanesco because I wanted a tender texture to go with the soft chicken otherwise I felt it might be too complex. If you're vegetarian you can skip the chicken and chicken stock (use vegetable stock) and add a couple of chopped carrots and peas as the meat replacement. 

Indian walnut curry #indian #curry #walnut #food #foodphotography #foodstyling

I ended up serving this with some left over walnut bread that I picked up from the Tartine bakery but if you want to keep the dinner Indian themed, serve it hot with Indian rotis, naan or plain rice.  

Indian walnut curry #indian #curry #walnut #food #foodphotography #foodstyling

walnut (arkhot) Curry with romanesco and chicken

yields: 4-6 servings


2 teaspoons kosher sea salt

1 lb romanesco, cut the florets

1 lb rotisserie chicken

2 cups (4 7/8 ounces) chopped raw walnuts 

4 cups low sodium chicken (vegetable) stock

2 cloves of garlic

1 inch root of ginger, peeled and chopped

1/2 cup red onion, chopped

1/4 teaspoon cumin seeds

2 green Thai chili peppers (use one if you prefer it less hot, you can also leave the seeds out)

2 cloves

4 black peppercorns

1/2 " piece cinnamon stick

1 tablespoon vegetable oil

2 tablespoons walnuts toasted for garnish (optional)

1. Add 1 teaspoon of the salt to a large pot of water to boil. Add the romanesco florets to the water and boil for about 8-10 minutes until tender. Test with the tip a knife to make sure the florets are tender but not overcooked. Remove the florets and drain the excess liquid. Keep aside.

2. Separate and shred the meat from the rotisserie chicken, discard the skin. Keep aside.

3. In a food processor, add the 2 cups of walnuts, 2 cups of the chicken stock, garlic, ginger, onion, cumin, chili, cloves, peppercorns and cinnamon. Pulse until you get a fine and smooth paste. You might need to add more stock to keep things moving in the blender. 

3. Add the vegetable oil in a large non-stick pan or cast iron skillet and heat on a medium-low flame. Add the ground walnut paste and cook for about 1 minute with constant stirring. Add the remaining chicken stock and remaining salt and stir together. Bring the contents to a boil and constantly stir the contents of the pan as the walnut paste can burn easily. Immediately reduce the flame to a gentle simmer, fold in the chicken and romanesco florets, cook for one minute. Remove from flame and garnish with toasted walnuts and serve immediately.

Note: You can adjust the consistency of the curry to suit your preference by adding a little more stock. Don't make it too thin or it will be very runny.