xiaoxl/recipe_data huggingface dataset:
Berry Lemon Muffins
Category: trusted-brands-recipes-and-tips
By Almond Breeze

These vegan muffins filled with blueberries and raspberries are the perfect baked treat.

Ingredients:
½ cup Almond Breeze Vanilla almondmilk
2 cups all-purpose flour
1 tablespoon baking powder
1  lemon, zested
½ teaspoon salt
⅓ cup vegan margarine, softened
⅓ cup canola oil
1 cup sugar
1 teaspoon vanilla
½ cup blueberries
½ cup raspberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt. Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well. Fold in blueberries and raspberries. Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 252
Fat: 11.6 g
Saturated fat: 1.4 g
Carbohydrates: 35 g
Sugars: 17.6 g
Dietary fiber: 1.1 g
Protein: 2.3 g
Sodium: 260.8 mg
Red Coconut Curry with Shrimp
Category: uncategorized
By Lt470

Easy to make red coconut curry. Serve with jasmine rice or basmati rice.

Ingredients:
1 tablespoon vegetable oil
1 medium white onion, diced
1 medium red bell pepper, cut into thin strips
½ medium jalapeno pepper, minced
1 (14 ounce) can unsweetened coconut milk
3 tablespoons red curry paste
2 tablespoons brown sugar
1 ½ tablespoons fish sauce
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons chopped Thai basil
1 medium lime, cut into wedges

Directions:
Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside. Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil. Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes. Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 383.9
Fat: 25.4 g
Saturated fat: 19.4 g
Carbohydrates: 20.2 g
Sugars: 10.3 g
Dietary fiber: 2.7 g
Protein: 21.5 g
Cholesterol: 172.6 mg
Sodium: 842.4 mg
Baked Tilapia Fillets With Light French Onion Sauce


Ingredients:
salt, pepper, olive oil, zucchini, half-and-half, cheese, fresh chives

Directions:
Preheat oven to 350 degrees; prepare a baking sheet by spraying with non-stick cooking spray, rinse and dry fillets.  Place on prepared baking sheet and season to taste with salt and pepper.  Bake fish in oven until it flakes easily with fork, about 12 to 15 minutes.
While the fish bakes, warm 1 tablespoon olive oil in a large saute pan over medium-high heat; add diced peppers and zucchini; saute until crisp tender, season with salt and pepper, divide cooked vegetables among 4 plates and top with cooked fish fillet.
For the sauce; reduce heat to medium and add the remaining oil to pan.  Gradually whisk in half-and-half and then cheese; stir until the cheese is melted and sauce begins to thicken, about 5 minutes.  Stir in chives, season to taste with salt and pepper.
Drizzle with cheese sauce over plated fish; garnish with additional chives if desired.
Deconstructed California Roll Sushi
Category: uncategorized
By Erin Pierson Barton

Cheap and easy way to get that sushi taste you've been craving! Prep extra ahead of time so you can just pull it out of the fridge!

Ingredients:
1 cup uncooked medium grain white rice
2 cups water
1 cup imitation crabmeat, shredded
1 cup peeled, thinly sliced cucumbers
2 medium avocados, thinly sliced
2 tablespoons teriyaki sauce, or more to taste
1 tablespoon black sesame seeds, or to taste

Directions:
Rinse rice 3 times. Place in a saucepan and add water; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool to room temperature, 15 to 20 minutes. Divide ingredients evenly and layer onto 4 plates as follows: rice, crab, cucumber slices, and avocado slices. Drizzle teriyaki over each plate and sprinkle with sesame seeds.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 4 servings

Calories: 391.8
Fat: 16.3 g
Saturated fat: 2.4 g
Carbohydrates: 54.7 g
Sugars: 4.5 g
Dietary fiber: 7.9 g
Protein: 8.9 g
Cholesterol: 7.1 mg
Sodium: 653 mg
Chicken (In a Zucchini Bikini) Rissoles


Ingredients:
ground chicken, zucchini, mozzarella cheese, carrot, fresh basil, fresh parsley, olive oil

Directions:
Mix all ingredients together and shape into rissoles.
If you so desire (I desire], roll rissoles in gluten free bread crumbs.
Drizzle olive oil into your pan.
Cook in pan on medium-high heat.
When golden brown they are ready to serve!
Voila! Eat!
Vaca Frita (Pan-Fried Beef)
Category: world-cuisine
By fandreu

This is one of my favorite Cuban foods. It reminds me of the countryside. I like this with black bean soup and rice and either platanos maduros (fried ripe plantains) or tostones (fried pressed plantains). You could also serve with black beans and rice cooked together. A spicy Cabernet Sauvignon would go well with this dish.

Ingredients:
2 large onions
1 (1 1/2-pound) flank steak, cut into 4 pieces
1  green bell pepper, quartered
1  bay leaf
2 cloves garlic, smashed
½ teaspoon salt
¼ cup fresh lime juice
2 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
2 teaspoons butter
salt and freshly ground black pepper to taste
1  lime, cut into wedges  (Optional)

Directions:
Cut 1 onion in half and thinly slice the remaining onion. Set aside. Combine flank steak, halved onion, bell pepper, and bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium and let simmer until meat is easily shredded with 2 forks, about 20 minutes. Transfer flank steak to a work surface and let cool, about 10 minutes. Strain beef broth and save for another use. Shred cooled meat using 2 forks and place into a separate bowl. Mix garlic with 1/2 teaspoon salt in another bowl. Apply paste onto the meat, along with lime juice, olive oil, and sliced onion. Let stand at room temperature for at least 30 minutes to 1 1/2 hours. Heat a large skillet over medium-high heat and add butter. Working in small batches, spread shredded beef in a thin layer into the skillet and season with salt and pepper. Cook, turning once or twice, until sizzling and crispy, about 7 minutes per batch. Transfer to a platter and serve with lime wedges.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 221.2
Fat: 14.6 g
Saturated fat: 4.5 g
Carbohydrates: 8.4 g
Sugars: 3.1 g
Dietary fiber: 1.6 g
Protein: 14.6 g
Cholesterol: 38.3 mg
Sodium: 267.7 mg
Flourless Chocolate Cupcakes


Ingredients:
dark chocolate, eggs, vanilla extract, sea salt

Directions:
Place chocolate and almonds in a food processor., Grind until the consistency of course sand., Pulse in eggs, grapeseed oil and agave., Then pulse in vanilla and salt., Spoon batter into cupcake tins lined with unbleached baking cups., Bake at 350° for 12-15 minutes., Cool and frost with Vegan Chocolate Icing., Serve.
Veggie Burgers


Ingredients:
canola oil, onion, green bell pepper, carrot, celery, white kidney beans, egg

Directions:
in 8-inch nonstick skillet heat 1 tsp.
of the oil.
Add onion, pepper, carrot and celery; cook over medium heat, stirring occasionally until vegetables are soft and moisture has evaporated, about 1 minute.
Set aside to cool slightly Using a fork, in medium mixing bowl mash beans; stir in egg.
Add bread crumbs and vegetable mixture; mix until thoroughly combined.
Shape mixture into 4 equal patties.
Set patties on plate; cover and refrigerate until chilled, at least 20 minutes.
In same skillet heat 1 tsp.
of the remaining oil.
Add 2 patties; cook over medium heat, turning once, until browned on both sides and heated through.
Remove patties to plate; keep warm.
Repeat with remaining teaspoon of oil and 2 patties.
Lacy Wafers


Ingredients:
light corn syrup, vegetable shortening, brown sugar, unsifted all-purpose flour, pecans

Directions:
Combine syrup, shortening, and sugar in a saucepan.
Stir constantly over moderate heat until mixture just starts to boil.
Remove from heat and stir in four and nuts.
Drop mixture by teaspoons onto greased cookie sheets.
Bake only four to six cookies at a time.
Allow two inches between cookies as they spread during baking.
Bake at 375 F until edges of cookies are lightly browned (approximately 5 minutes].
Remove from oven and cool 30 seconds.
While cookie is still hot, roll up in a cigar shape.
If cookies become too hard to roll, place them back in oven until soft.
When cookies are completely cool, dip ends into melted chocolate and then sprinkles.
Let stand until cool.
Store in airtight container with a lid.
They keep for several weeks.
Sweet and Snappy Zucchini Relish - Small Batch


Ingredients:
zucchini, onions, pickling salt, granulated sugar, cider vinegar, dry mustard, celery seed, turmeric, water, cornstarch

Directions:
Combine zucchini, onion and sweet pepper in a large non-reactive bowl.  Sprinkle with salt, stir well.  Let stand 1 hour.
Drain through a sieve, rinse and drain again, pressing out excess water.
Combine drained vegetables, sugar, vinegar, mustard, celery seed, hot pepper flakes and turmeric in a large stainless steel saucepan. Bring to a boil over high heat.  Reduce heat and boil gently, uncovered until vegetables are tender - about 15 minutes.
Blend water and cornstarch; stir.  Cook 5 minutes or until liquid thickens and turns clear, stirring often.
Ladle into hot, sterilized jars to within 1/2" of rim. Wipe rims, add hot lids and rings.
Process in boiling water bath 10 minutes for half-pint jars, 15 minutes for pint jars.
Date Walnut Loaf


Ingredients:
boiling water, baking soda, dates, all-purpose flour, baking powder, salt, egg, brown sugar, walnuts, vanilla, butter

Directions:
Preheat oven to 350F; spray a loaf pan with nonstick baking spray like Pam, and set aside.
In a small bowl or measuring cup, pour boiling water over baking soda so that soda dissolves.
Place dates in a mixing bowl and pour water/soda mixture over dates; let cool.
In a small bowl, stir together the flour, baking powder and salt; set aside.
In a different bowl, beat the egg with an electric mixer, then slowly add the brown sugar, beating well after each addition.
To the egg/sugar mixture, add cooled date mixture, toasted nuts and vanilla; mix well.
Stir in the dry ingredients.
Now, add the melted butter and mix well.
Pour this mixture into the prepared pan and bake in preheated oven for approximately 55 minutes, or until loaf tests done.
Let cool 10 minutes before removing from pan, then cool completely on a rack.
Chicken with Garlic, Basil, and Parsley
Category: meat-and-poultry
By KITTY731

VERY easy! Baked chicken seasoned with garlic, parsley, basil, tomato, and red pepper flakes. Simple dinner.

Ingredients:
1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4  skinless, boneless chicken breast halves
4 cloves garlic, thinly sliced
½ teaspoon salt
½ teaspoon crushed red pepper flakes
2  tomatoes, sliced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices. Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 150.3
Fat: 3.1 g
Saturated fat: 0.8 g
Carbohydrates: 4.1 g
Sugars: 1.7 g
Dietary fiber: 1.3 g
Protein: 25.6 g
Cholesterol: 67.2 mg
Sodium: 354.7 mg
Joe's Roasted Garlic Mashed Potatoes


Ingredients:
garlic, unsalted butter, sour cream, buttermilk, fresh chives, olive oil, parmesan cheese, white pepper

Directions:
Preheat oven to 400ºF.
Cut top 1/4-inch garlic head and wrap head in foil.
Roast garlic 40 to 50 minutes, or until very soft, and cool.
Squeeze roasted garlic from head and reserve.
3In a 4-quart saucepan cover potatoes (unpeeled] with water by 2-inches and simmer until very tender, about 30 minutes.
Drain potatoes in a colander (do not peel].
Transfer potatoes while still hot to a large bowl and add butter.
With an electric mixer on low speed mash slightly.
Beat in sour cream, buttermilk, chives, and oil until combined well.
Add Parmesan, reserved garlic, pepper, and salt to taste, beating until smooth.
Snowflake Peppermint Latte


Ingredients:
"milk"

Directions:
Combine ingredients in a 12 oz cup., Mix well.
The Ultimate Spice Blend


Ingredients:
fine salt, garlic powder, onion powder, black pepper, dried oregano, chili powder

Directions:
"Mix ingredients in large bowl."
Brussels Sprouts With Candied Walnuts and Green Apple


Ingredients:
walnut pieces, butter, salt, fresh rosemary, honey, Brussels sprouts, canola oil, granny smith apples, butter

Directions:
To candy the walnuts:
Toast the nuts in a saute pan over medium heat with 1 tablespoon butter and 1 teaspoon salt. When the nuts start to take on a light golden color, add the rosemary and saute for 1 more minute. Add the honey to the pan and remove from the heat.
To roast the Brussels sprouts:
Preheat the oven to 450 degrees F. Toss the Brussels sprouts with the canola oil, 1 teaspoon salt and pinch freshly ground black pepper. Lay out onto a sheet tray and roast for 10 to 12 minutes until they take color, but retain some texture. Remove from oven and set aside.
To finish the dish:
Saute the Granny Smith apple pieces in 1 tablespoon butter until they just take on color, about 2 minutes. Add the candied walnuts and roasted Brussels sprouts. Toss, and then add the juice of 1 lemon and adjust the seasoning as necessary.
Slow Cooker Corned Beef and Cabbage Chowder


Ingredients:
corned beef, potatoes, carrot, cabbage, onion, chicken broth, half-and-half, half-and-half, milk

Directions:
"In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking. Add 1 cup of half-and-half and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk or more half-and-half to thin slightly, if desired."
Chicken Nepiev
Category: meat-and-poultry
By GINGERTREES

Chicken, cream cheese, and garlic unite in this marriage of Chicken Neptune, Chicken Kiev, and a shorthanded pantry! Takes less fuss than either of its inspirations, and recipe can easily be increased for larger households.

Ingredients:
1 tablespoon Italian seasoning
1 tablespoon onion powder
1 tablespoon garlic powder
4  skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
4 tablespoons garlic flavored cream cheese spread
¼ cup garlic and herb seasoned dry bread crumbs
1 tablespoon butter
1 tablespoon vegetable oil
salt and pepper to taste

Directions:
In a cup or small bowl, stir together the Italian seasoning, onion powder and garlic powder. Sprinkle over both sides of the chicken. Place 1 tablespoon of cream cheese on the center of each piece, and spread slightly. Tuck in the sides, and roll up tightly. Secure with toothpicks. Place the bread crumbs on a plate or in a shallow bowl. Roll the chicken rolls in the bread crumbs to coat. Place on a plate, cover, and freeze for about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Heat the butter and oil in a skillet over medium-high heat. Brown the chicken rolls on all sides, this should take about 5 minutes. Transfer the rolls to a baking dish. Bake for 20 minutes in the preheated oven, or until chicken is no longer pink and the juices run clear. Spoon drippings from the dish over the rolls before serving.

Prep time: 40 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 239.4
Fat: 9.6 g
Saturated fat: 3.2 g
Carbohydrates: 9.1 g
Sugars: 1.4 g
Dietary fiber: 1.5 g
Protein: 28.2 g
Cholesterol: 77.3 mg
Sodium: 351.8 mg
Baked Apples
Category: desserts
By LuCynda Hansen

My dad's baked apples.

Ingredients:
4  tart green apples
½ cup brown sugar
4 tablespoons butter
2 teaspoons ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Scoop out the core from top of the apple, leaving a well.  Do not cut all the way through.  Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter.  Place in a shallow baking dish and sprinkle with cinnamon. Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 269.9
Fat: 11.5 g
Saturated fat: 7.3 g
Carbohydrates: 45 g
Sugars: 40.9 g
Dietary fiber: 3.2 g
Protein: 0.6 g
Cholesterol: 30.5 mg
Sodium: 91 mg
3-Ingredient Cheesecake
Category: world-cuisine
By anna77

This is a Japanese cheesecake which is so light that it seems a little like a souffle. You only need cream cheese, eggs, and white chocolate to make this easy gluten-free dessert! This cheesecake tastes best after it has been chilled for a a few hours in the fridge. It keeps in the fridge for a few days. Serve as is or with a drizzle of pureed berries.

Ingredients:
1 (4 ounce) bar white chocolate, chopped
½ cup cream cheese, softened
3  eggs, separated

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch springform pan with parchment paper. Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and allow to cool slightly. Mix in cream cheese and egg yolks. Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Fold in the cooled white chocolate mixture. Pour into the prepared springform pan. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and bake for an additional 15 minutes. Turn the oven off, leaving cheesecake inside for for a further 15 minutes. Remove cheesecake from the oven and allow to cool completely at room temperature, about 1 hour. Chill before serving, about 3 hours.

Prep time: 15 mins
Cook time: 30 mins
Total time: 5 hrs
Yields: 1 9-inch cheesecake

Calories: 150.6
Fat: 11.2 g
Saturated fat: 6.4 g
Carbohydrates: 8.9 g
Sugars: 8.5 g
Protein: 4 g
Cholesterol: 80.3 mg
Sodium: 78.8 mg
Cream Soup Substitutes


Ingredients:
butter, all-purpose flour, chicken broth, vegetable broth, milk, celery, mushroom, chicken

Directions:
Melt butter in a saucepan over medium-low heat.
Stir in flour; a little at a time; stirring until combined and smooth.
Remove from heat and add the broth and milk, a little at a time, stirring to keep lump-free.
Return to heat.
Bring sauce to a gentle boil and cook, stirring constantly, until it thickens.
Taste and adjust seasonings.
Stir in optional ingredients if desired.
Homemade Cashew and Almond Milk


Ingredients:
water, cashews, cinnamon, vanilla, nutmeg

Directions:
Submerge almonds and cashews in water overnight to soften (minimum  6 hours].
Drain nuts, and discard water.
Place nuts in a high-powered blender. Add water and remaining ingredients.
Blend on high for 1 minute, or until a white creamy milk forms and the majority of the particles are dissolved.
Place a cheese cloth, nut bag or clean kitchen towel in a fine mesh strainer over a bowl.
Pour contents of blender over cloth.
When it mostly drains through, give the cloth a good squeeze to get the remaining milk out.
Discard nut pulp (or dry it and use it in another recipe!].
Drink and enjoy! Can be stored in fridge up to 4 days.
Easy Broccoli Slaw Salad
Category: salad
By Mis' Kitchen

This is a cool, delicious, crunchy, savory and sweet broccoli slaw that will satisfy. Try this instead of coleslaw. Tastes just as good if not better the next day.

Ingredients:
⅔ cup olive oil
⅓ cup cider vinegar
⅔ cup white sugar
2 (3 ounce) packages chicken ramen noodles, broken
10 ounces broccoli coleslaw mix
¾ cup sliced almonds
¾ cup golden raisins  (Optional)
½ cup sliced green onions
½ cup chopped green bell pepper

Directions:
Whisk olive oil, vinegar, sugar, and ramen noodle seasoning packets together in a bowl. Combine broccoli coleslaw mix, broken ramen noodles, almonds, raisins, green onions, and green bell pepper together in a bowl; fold in dressing. Refrigerate at least 2 hours. Stir again before serving.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 438.5
Fat: 26.5 g
Saturated fat: 3.9 g
Carbohydrates: 47.4 g
Sugars: 28.4 g
Dietary fiber: 3.5 g
Protein: 4.9 g
Sodium: 403.4 mg
Mashed Potatoes with Onions and Pine Nuts


Ingredients:
potato, onions, olive oil, butter, milk, pine nuts

Directions:
Cook the potatoes in boiling salted water until tender, then drain.
Cover and set aside while the onions are cooking.
To Cook the Onions: Heat the oil in a non-stick frying pan and fry the onions over medium to high heat, tossing frequently until the are cooked and some of the onion is crisp and golden.
Add salt and pepper to taste.
To Mash the Potatoes: Add the butter, some milk and salt and pepper to taste.
Crush with a potato masher.
Beat the potatoes well with a fork until they are light and fluffy, adding more milk and salt and pepper as required.
Serve the potatoes covered with the onions and the oil the onions were cooked in.
Sprinkle with the toasted pine nuts and grind over some pepper.
Easy Vegetarian Kofta Curry
Category: world-cuisine
By Diana Moutsopoulos

My mother-in-law is Indian and let me in on a secret: The vegetable balls from IKEA® make for a great and ridiculously easy vegetarian kofta curry. This is ready in just about 30 minutes, making it perfect for a weeknight. Serve with basmati rice.

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon cumin seeds
3  green cardamom pods
2  whole cloves
1  cinnamon stick
1  bay leaf
½  onion, grated
1 (2 inch) piece ginger root, peeled and grated
1 clove garlic, crushed
1 (14.5 ounce) can diced tomatoes
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon garam masala
½ teaspoon cayenne pepper  (Optional)
½ teaspoon salt, or to taste
¼ cup whole milk yogurt
24  frozen meatless vegetable meatballs (such as IKEA®'s frozen vegetable balls)
¼ cup hot water, or as needed

Directions:
Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes. Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 150.4
Fat: 8.4 g
Saturated fat: 2.4 g
Carbohydrates: 9 g
Sugars: 3.1 g
Dietary fiber: 3.5 g
Protein: 9.8 g
Cholesterol: 6.4 mg
Sodium: 541.9 mg