These Indian-Style Turkey Rice Balls are packed with savory spices and a hint of heat, making a delicious use of leftover turkey. Crispy on the outside and tender inside, they’re perfectly paired with a creamy mango chutney mayo dip for a sweet and tangy finish.
Savor the spiced Cod Pieces Crusted with Rupen's Red Chili Paste, paired with a hearty Chickpea sauce featuring Masala Curry Sauce and wilted spinach. Ingredients: For the Cod: 4 pieces of cod fillets (about 6 oz each) 2 tablespoons olive oil Salt and pepper to taste For the Chickpea Stew: 1 jar Rupen's Masala Curry Sauce (about 12 oz) 2 cans (15 oz each) chickpeas, drained and rinsed 2 cups vegetable stock 2 cups fresh cherry tomatoes, halved 4 cups fresh spinach OR kale 2 tablespoons olive oil Salt and pepper to taste Fresh cilantro for garnish (optional) Instructions: Preheat Oven: Preheat oven to 375°F (190°C). Prepare Cod: Pat cod fillets dry, season with salt and pepper. Bake on a parchment-lined...
Chicken Paprika is a great dish to cook on a busy weeknight. Just mix in our red chili paste (Tambda) with some chicken, toss some vegetables, and bake. Adding potatoes makes this a complete meal. We used chicken legs for this recipe as the dark meat holds better for a longer duration of cooking.
