If you have been following my blog then you know my travels to the corners of the world has inspired my cooking. To my opinion, you haven't been to a country if you haven't experienced their traditional cuisine.
And if you are a foodie just like me don't hesitate to ask them how to cook certain dishes. Usually, they gladly give you some tips and sometimes you are even invited into their kitchen to see where the magic happens. So never be too shy to ask questions and show your love for food.
Though I have never been to Mexico, one of my good Mexican friends, spent 6 months in Belgium.. she made me a guacamole/avocado addict and showed me a thing or two about the Mexican kitchen (or at least what she loved to cook).... and then there is India. As a 99 percent vegan, the Indian cuisine is one of my favorites.... they add so much flavor to their dishes and never fail to present a dish that is 100 percent plant-based and bursting with life and flavor.
Today I bring you my version of a simple weeknight Mexican and Indian inspired dinner! It worked out pretty well. The Mexican chili actually pairs well with the Indian-style lentil dhal... do I have you all excited too?
Then let's start cooking!
When A Mexican Chili Sin Carne Meets An Indian Dhal
Ingredients (serves 3-4)
3 cups tomatoes, chopped
2 cups bell pepper, we used a mix of green and yellow bell pepper
1.5 cup zucchini, chopped
1 cup carrot, chopped
1 cup celery, chopped
3 clove of garlic, minced
1/2 cup uncooked split yellow lentils
1.5 cup cooked kidney beans
Chili paste to taste (or add fresh chopped jalapeno or Thai chili)
2-2.5 cups water
CLICK HERE to learn how to make your own chili paste.
herb mix
1 tsp cumin powder
2 tsp oregano
1/2 tsp turmeric powder
1 tsp smoked paprika powder
1 tsp onion powder
Sea salt and black pepper to taste
1/2-1 cup fresh chopped parsley or cilantro (garnish)
Directions
- Heat cooking oil in a large pot. Saute onion for 2-3 minutes. Stir in garlic, bell pepper, herb mix, and chili paste. Cook for 1-2 minutes more. Stir frequently.
- Then add zucchini, carrots, celery, water, tomatoes, and lentil. Stir well, cover, and cook for 30 minutes. Stir occasionally. add more water if needed while cooking.
- Stir in kidney beans and cook until heated through.
- divide over plate s or bowl and garnish with fresh parsley or cilantro.
Enjoy the rest of this lovely week!
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1
How exotic
The environment must have inspired me hehe. Thanks for stopping by ;) Have a beautiful day.
Yumm, that looks good!
Thanks ;) We loved it.
How's life, Amy?!Are you guys coming to Lisbon?
Great! A lot of exciting things happening right now. Off to Europe in a week. Unfortunately, no SF2 for us :( We have to go to blockchain event in Barcelona (3-5 Oct) and extending our journey with another month is just not possible since we both have so much work with our projects and also moving house mid-Nov... back to the coast. How are you guys? Would love to come and visit the bakery. Everything looks so yum!
Ha ha! Alrght alright, come anytime if you move to europe or...what does back to the coast means, still Asia? :D
Good to hear things are moving along!!
Fusion cuisine is what i like the most actually! Mixing foods from different cultures and make awesome dishes!
This is really a great fusion dish you did my friend!
So mouthwatering!
Thanks my friend. Fusion is the best indeed and that's the cool part about traveling... you pick up so much inspiration! Have a lovely week ;)
Wow, it all looks great!
Thanks ;)
My pleasure!
Great Recipe... and Oregano is a Must! so amelly herb! You got my vote for this delicious plate!
Thanks. We go through bags of oregano in no time... same as cumin... another favorite of mine. Enjoy the rest of this beautiful week.
Wow! It is a wonderful fusion my friend. Mixing two flavors to cook such a tasty dish, well done!
Thanks my friend. Love fusion dishes. Enjoy the rest of the week ;)
Yummy! That looks really tasty.. Thanks for sharing :)
Easy one-pot dinner with a lot of flavor... the kind of recipe we like. Thanks for stopping by ;)
You are welcome! Have resteemed this one :)
NEVER BEEN TO MEXICO? THE HORROR Amy! Oh MAN! I am just flabbergasted at the idea of ever getting my face drenched in salsa and guac on the street of Mexico City or falling over into a fountain while I was walking, eating tacos one night after some salsa dancing tequila cough... ;)
Mexican food is my absolute fav, and I love that you've mixed it with my second fav, Indian <3 yum, just another winner from my beautiful chef over in Cambodia <3
Haha!!!! Salsa dancing tequilas... yes that will get your face drenched in all sort of things. Could go for some guac right now. Hmm hungry.... seems like we have the same flavor pallet ღ ღ ღ
Ya, we've been over this. YOU ARE MY SOUL MATE! We KNOW. I'm coming in January. Make sure you are prepared <3
Hehe... we are ;)
Love the combo...
Thanks my friend. Glad you like it!
Quite a meal. My father would love this if not for the spices ha ha.He don't like spices. @amy-goodrich
Ohh wow. We love our spices. They are so good for you too.
@amy-goodrich another amazing post!
gave you a shout out in my most recent blog - you deserve it!
definitely helping me through my first month as a vegan!!
Alex
Aww, thanks so much for your lovely comment. I'm so glad my food is inspiring you and helping you through your first vegan month. Well done my friend and keep up the good work.